Want to make an easy low carb strawberry shortcake? Just add strawberries and a little whipped cream to a simple almond flour pound cake.
For me, pound cake is too plain. I like to dress it up with fruit and whipped cream.
There’s a fabulous pound cake recipe at genaw.com. I used that recipe as a base for a sugar free low carb strawberry shortcake.
This is my favorite way to serve the delicious pound cake. And, the recipe is made with almond flour so the treat is also gluten-free.
I used a blend of erythritol and stevia as they are both natural based sweeteners. But, you can substitute about 1 cup of artificial sweetener (Splenda) instead.
Either way you slice it, this is one tasty low carb strawberry shortcake.
Sugar Free Low Carb Strawberry Shortcake Recipe – Gluten Free
Strawberry Shortcake – Gluten Free
Ingredients
For Low Carb Pound Cake
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 1/2 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia concentrated powder
- 5 eggs room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons almond flour
- 1 teaspoon baking powder
For Strawberry Shortcake
- 16 strawberries
- sugar-free whipped cream
Instructions
For Pound Cake
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Cream the butter, cream cheese erythritol, and stevia with an electric mixer. Add the eggs, one at a time; blend in the extracts.
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Mix the almond flour and baking powder; add to the egg mixture a little at a time.
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Pour into a well-greased 9×5-inch loaf pan at 325ºF for 50-55 minutes or until well browned.
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Cool 10 minutes, remove from pan.
For Strawberry Shortcake
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Slice two pieces of pound cake.
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Slice two strawberries.
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Place one sliced strawberry on top of bottom cake and top with sugar-free whipped cream.
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Repeat for top layer.
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Pam says
This is the bomb-diggity!! I was wanting come type of sweet bread all day and this hit the spot! I didn’t have maple extract, so used a little maple extract instead and the house smelled like pancakes! No strawberries or toppings. It’s absolutely delicious all by itself. Thank You!!
Lisa says
I really should give the bread a post of it’s own. It’s kind of hidden in this strawberry shortcake post.
Emma Milligan says
I made this recipe for a party and also made a “regular” short cake for anyone not doing low carb. I had several people tell me that they preferred the low carb recipe!!! You couldn’t tell that this recipe was low carb at all! I didn’t have lemon extract so I did 2 tsp. Of vanilla and it turned out really nice. Thanks for the awesome recipe! 🙂
Lisa says
Thanks so much for the feedback Emma! This is definitely a great low carb poundcake recipe.
M Lynne Simon says
This is the first time I have ever left a comment for a recipe. But I just had to!! I had to adjust just a little because I didn’t have lemon extract but I just upped the vanilla a little and added a bit of lemon zest. This was amazing! When you absolutely have to have a little desert, this cake with some strawberries and real whipped cream really, really hit the spot!
Lisa says
Thanks for writing in! I’m so glad you enjoyed the recipe.
Martha says
Is this yielding 16 slices altogether?
2 slices per serving?
Lisa says
Yes. You’ll get 16 slices so I changed the serving to 16 as it’s a huge serving if you use two slices.
Sarah says
This site has given me so many incredible recipes!! This was one of them!! It was just like eating regular pound cake! I doubled the lemon extract and made it extra lemony and delish!! Hubby loved it too!! Can’t wait to eat it again tomorrow!! 😁 Thank you for sharing!!
Lisa says
You’re welcome Sarah! Enjoy those leftovers! 🙂
Ruth says
Made this today and followed the receipe exactly and it was awful tasting . Too eggy and only raised about 1.5″. Will not make again.
Lisa says
It’s not a tall loaf and some are pretty sensitive to the egg taste. The way to remedy that would be to use mostly egg whites.
mary says
Hello – I only have Truvia for baking – will that work? I’d love to try this!
Lisa says
It will, you’ll just have to do the conversion. For the pound cake you need about 3/4 cup sugar so just figure that out for Truvia.
Annika says
This may have been one of the best desserts I have ever made. I didn’t have lemon extract, so I upped the vanilla to 1 TBS. I topped the pound cake with raspberries and whipped cream. OMG – absolutely amazing!
Lisa says
Thanks! It’s something I need to make again soon.
Jackie says
Is it 5 full carbs or net?
Lisa says
It’s a total carb count unless noted as net. So, yes, this is full carbs.
Carly says
Do you happen to know the net carbs?
Lisa says
Not off hand, I’d have to calculate.
Catherine says
I made this pound cake last night and it is incredible. I left out the lemon and doubled the vanilla… and I didn’t have powdered erythritol so I used crystal erythritol. It is moist and light and delicious. I will definitely make this again. Thanks for the recipe!!