Want to make an easy low-carb keto strawberry shortcake? Just add sliced strawberries and a little whipped cream to a simple almond flour pound cake.
For me, pound cake is too plain. That's why I like to dress it up with fruit and whipped cream for the perfect dessert. But I make an amazing low-carb blueberry pound cake that needs no extras!
One of my favorite ways to serve the delicious pound cake is as a base for a sugar-free strawberry shortcake. It's a simple low carb dessert that whips up in a jiffy.
I like to make this classic dessert every year during strawberry season.
To make this easy keto strawberry shortcake recipe, you only need a few simple ingredients.
For the low-carb pound cake, you'll need the following ingredients:
- cream cheese
- your favorite sweetener
- lemon extract
- vanilla extract
- almond flour
- baking powder
NOTE: You'll find the full list of ingredients with amounts used in the recipe card at the end of this post.
It's so easy to make these keto shortcakes with layers of strawberries and cream! The pound cake is made first. And the batter is super quick to blend together.
Prepare wet mixture
In a large bowl, the butter, cream cheese, and low carb sweeteners are creamed together with an electric mixer.
The eggs are beaten in one at a time. Then the extracts are stirred in next.
Prepare dry mix
In a small bowl, whisk together the almond flour and baking powder.
If you want to prevent getting a separate bowl dirty, simply add the dry ingredients to the wet cream cheese mixture and then beat with the mixer.
Otherwise, add the dry mixture into the bowl with the wet ingredients and beat until well combined.
Once the dry ingredients are well blended into the wet mixture, the cake batter is then poured into a well greased 9x5-inch loaf pan.
The cake should be done after baking for about 50-55 minutes at 325°F. Take it out when it is golden brown and tests done in the center.
The pound cake should be cooled for 10-15 minutes before removing from the pan. Then, it should cool completely on a rack before slicing.
To make the keto strawberry shortcakes, simply add layers of sliced berries and whipped cream to slices of pound cakes.
Add sliced strawberries first.
Then top the strawberries with whipped cream.
Repeat once more to make a stack. Garnish the top with additional strawberries if desired. That's all there is to making a keto friendly strawberry shortcake!
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.
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 it is sure to become a new favorite dessert!
????️ Serving suggestions
Some would argue that this isn't a sugar-free treat as the sweet strawberries used do contain natural fruit sugar. However, there's just 4 grams of net carbs per serving in this easy recipe. This makes it perfect for any low carb diet plan.
Try topping the pound cake with strawberry cream cheese frosting instead of whipped cream.
If you like this easy keto strawberry shortcake made with a simple low-carb pound cake loaf, you may want to try these other keto dessert recipes too.
- Oreo chaffles is a quick and easy treat that is sure to satisfy a craving for whoopie pies.
- Keto lemon mug cake takes just a couple minutes to make!
- Almond flour cupcakes are delicious topped with a dairy-free raspberry frosting.
- Keto fruit salad blends a sweet cream cheese sauce with berries.
- Strawberry cream cheese pie has a cheesecake base topped with glazed strawberries.
Low Carb Keto Strawberry Shortcake
For Low Carb Pound Cake
For Strawberry Shortcake
- 16 strawberries
- sugar-free whipped cream
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.
Array ( [serving_size] => 1 [calories] => 224 [carbohydrates] => 6 [protein] => 6 [fat] => 20 [saturated_fat] => 6 [cholesterol] => 74 [sodium] => 93 [potassium] => 72 [fiber] => 2 [sugar] => 1 [vitamin_a] => 345 [vitamin_c] => 7.1 [calcium] => 76 [iron] => 1.2 [serving_unit] => slice )
Notes 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.
© LowCarbYum.com - 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.
First published on August 1, 2010. Updated on May 6, 2022, with new photos and additional recipe information.