Craving a classic dessert while staying in line with your keto lifestyle? Look no further than this delectable Keto Shortcake recipe. Indulge in the flavors of tender, biscuit-like shortcake layered with fresh, juicy berries and topped with a dollop of whipped cream—all while keeping your carbohydrate intake low. This keto-friendly twist on a beloved dessert will satisfy your sweet tooth without derailing your healthy eating goals.
Recipe: Keto Shortcake
Ingredients:
For the shortcake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol (or preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
For the filling:
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries, etc.)
- Optional: additional sweetener to taste (if desired)
Whipped cream:
- 1 cup heavy cream
- 1-2 tablespoons powdered erythritol (or preferred keto-friendly sweetener)
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
- Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix well until a thick batter forms.
- Scoop the batter onto the prepared baking sheet, forming 6 equal-sized shortcakes. Use your hands or a spoon to shape them into round discs, about 1 inch thick.
- Bake the shortcakes in the preheated oven for 15-18 minutes, or until golden brown and firm to the touch.
- While the shortcakes are cooling, prepare the filling. Rinse and slice the fresh berries as needed. If desired, lightly sweeten the berries with a keto-friendly sweetener of your choice. Toss gently to combine.
- For the whipped cream, combine the heavy cream, powdered erythritol, and vanilla extract in a mixing bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form.
- Once the shortcakes have cooled, slice them in half horizontally to create a top and bottom layer.
- Place a spoonful of the berry filling onto the bottom half of each shortcake. Top with a generous dollop of whipped cream.
- Gently place the top half of each shortcake over the whipped cream, pressing down slightly to secure the layers.
- Serve the keto shortcakes immediately and enjoy the delightful combination of flavors and textures!
Nutrition Facts (6 servings):
Calories: 384 Total Fat: 36g
- Saturated Fat: 13g Cholesterol: 152mg Sodium: 228mg Total Carbohydrate: 10g
- Dietary Fiber: 5g
- Total Sugars: 3g Protein: 10g