Want to make an easy low-carb keto strawberry shortcake? Just add strawberries and a little whipped cream to a simple almond flour pound cake.
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For me, pound cake is too plain. That’s why I like to dress it up with fruit and whipped cream. But, I’ve also been known to make a pretty good low carb blueberry pound cake.
My best loved pound cake recipe was adapted from one found at genaw.com. And, it’s made with almond flour so it’s also a grain-free low carb treat.
One of my favorite ways to serve the delicious pound cake is as a base for a sugar-free low-carb strawberry shortcake. It’s a simple dessert that whips up in a jiffy.
Ingredients for the keto strawberry shortcake
To make the low carb pound cake, I used the following ingredients:
- butter
- cream cheese
- low carb sweeteners
- eggs
- lemon extract
- vanilla extract
- almond flour
- baking powder
I used a blend of erythritol and stevia as they are both natural based sweeteners. But, you can substitute about 1 cup of Swerve or monk fruit sweetener instead.
To assemble the shortcake, I add in fresh strawberries and homemade whipped cream. To make the whipped cream, I use a cream whipper.
How to make the gluten free shortcake with strawberries and cream
The pound cake is made first. And the batter is super quick to blend together.
In a large bowl, the butter, cream cheese, and low carb sweeteners are creamed together with an electric mixer (photos 1 & 2). Then the eggs are added one at a time (photo 3). The extracts are stirred in next (photo 4).
In a separate bowl, the almond flour and baking powder are combined. However, if you want to prevent getting another bowl dirty, simply add these right to the wet cream cheese mixture (photo 5) and then beat with the mixer (photo 6).
Once the dry ingredients are well blended into the wet mixture, the batter is then poured into a well greased 9×5-inch loaf pan (photo 7). It’s baked for about 50-55 minutes at 325°F until well browned (photo 8).
The pound cake should be cooled for 10-15 minutes before removing from the pan. Then, it should cool completely on a rack.
Once cooled, simply layer a slice of pound cake, strawberries, and whipped cream a couple times to make a stack (photo 9).
Tips for making a sugar free strawberry shortcake
Some would argue that this isn’t a sugar free treat as strawberries do contain natural fruit sugar. However, it’s a low sugar strawberry shortcake that’s suitable for any low carb eating plan.
It’s easy to go over board with portion size. So, I like to divide the loaf into sixteen equal slices and then use one slice to make each serving.
But you can make mini layered shortcake stacks and then cut them into smaller slices as well. Or, chop up the pound cake into cubes and layer it in a trifle bowl.
Either way you slice it, this is one tasty low carb strawberry shortcake. Give it a taste and I think you’ll agree!
Sugar Free Low Carb Gluten Free Strawberry Shortcake Recipe
Enjoy this easy recipe made with a simple low carb pound cake loaf. And be sure to let us know what you think in the comments below.
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Low Carb Keto Strawberry Shortcake
Recipe Video (Click on Image to Play)
Ingredients
For Low Carb Pound Cake
- ½ cup butter softened
- 4 ounces cream cheese softened
- ½ cup powdered erythritol or Swerve
- ¼ teaspoon stevia concentrated powder
- 5 eggs room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 ½ cups plus 2 tablespoons almond flour
- 1 teaspoon baking powder
For Strawberry Shortcake
- 16 strawberries
- sugar-free whipped cream
Instructions
For Pound Cake
- Cream the butter, cream cheese erythritol, and stevia with an electric mixer. Add the eggs, one at a time; blend in the extracts.
- Mix the almond flour and baking powder; add to the egg mixture a little at a time.
- Pour into a well-greased 9×5-inch loaf pan at 325ºF for 50-55 minutes or until well browned.
- Cool 10 minutes, remove from pan.
For Strawberry Shortcake
- Slice two pieces of pound cake.
- Slice two strawberries.
- Place one sliced strawberry on top of bottom cake and top with sugar-free whipped cream.
- Repeat for top layer.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Deb Stone
This is a WINNER! I was fearful it may taste “eggy” but it did not. Has a REAL pound cake texture. I add some Lily’s chocolate chips sometimes, or just have it plain topped with whipped cream. REally delicious & easy to make.
Marilyn
Hello! Thank you for sharing your recipe. I want to try it. Is the texture of the cake fluffy perhaps like angel food or more crumbly?
Lisa MarcAurele
It’s similar to a cake or quick bread.
Deborah
Amazing texture and taste! Super easy to make. My husband who has diabetes was thrilled to have
this favorite dessert again. Thank you.
Cathy
This is amazing. It’s moist and the lemon flavor compliments the strawberries so well!! I will definitely make this again!!
Judy
I loved this shortcake! The lemon extract really adds to the flavor.
Anne
Can you make this into mini muffins? If so, how would you adjust the recipe?
Lisa MarcAurele
I’d say just adjust the baking time down as the muffins will cook faster. You’ll just need to keep an eye on them and test for doneness.
Mindy
I have missed strawberry shortcake since starting keto.. I LOVEEE the lemony touch to your shortcake, so fresh tasting! I used homemade low carb vanilla ice cream instead of whipped cream #yolo lol! I have a few slices in the fridge and freezer to be ready at any time 🙂
Thanks for the recipe
Mindy
Stephanie
I made this yesterday and it is delicious! I haven’t had strawberry shortcake in over 2 years!! I’m so glad I found this recipe. Thank you!!
Bree Benson
I had to write this down manually; I want a PRINT button, please. I’m an old dinosaur. I don’t “pin” things nor do I like to watch video about it, I just want to clip it to my kitchen cabinet and bake. Thanks!
Lisa MarcAurele
There’s a print button above the Pin button.
Billie
I have both Swerve confectioners and granular sweeteners. Could I use these instead? If so, how much?
Lisa MarcAurele
I’d use about 1/2 cup of a granular sweetener. It’s likely about the same if you want to use the confectioners. However, sweetness varies greatly from person to person so you may need a little more or less.
Michael Green
Can I make this in a muffin pan?
Lisa MarcAurele
You can divide the pound cake into muffin tins and use them for the shortcake. You’ll just have to adjust the baking time.
Sheree
I’m a bit confused. The recipe shows stacking 2 slices of poundcake with strawberries and whipped cream for a serving. Then down in the later notes, it says to watch portion control slicing the cake into 16 portions with 1 slice as a serving. So why stack them for a picture?? Am I to assume your macros are based on 1 slice of cake? Sorry but it sounds misleading. I’m new to Keto and I just want to get right and not sabotage myself 🙂
Lisa MarcAurele
I use one slice and then cut it in half when making. But you could also use the one slice as a base.
Sandy
Could you suggest a substitute for the cream cheese. It doesn’t agree with me but I really would like to try this recipe. Thanks
Lisa MarcAurele
Kite hill makes a great dairy free almond milk based cream cheese spread. That might work well. Or you could try sour cream or mascarpone.