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Embracing the ketogenic lifestyle doesn’t mean bidding farewell to delectable desserts. This fresh and creamy keto strawberry shortcake exemplifies how classic desserts can be reimagined to fit within the ketogenic framework, offering a luscious treat that celebrates the essence of summer while adhering to low-carb principles.

Keto Strawberry Shortcake Recipe

Ingredients (for 4 servings):

For the Keto Biscuits:

• One and one-fourth cups Almond flour
• 1 tablespoon Coconut flour
• A quarter cup of Powdered Swerve (or your preferred keto-friendly sweetener)
• 1 teaspoon Baking powder
• Half a teaspoon of Salt
• 6 tablespoons Cold unsalted butter, cubed
• 1 large Egg
• 1 tablespoon Heavy cream

For the Whipped Cream:

• 1 cup Heavy whipping cream, chilled
• Quarter cup Powdered Swerve (or your preferred keto-friendly sweetener)
• 1 teaspoon Vanilla extract

For the Assembly:

• 2 cups Fresh strawberries, sliced
• Fresh mint leaves (optional, for garnish)

Equipment:

• Mixing bowls (2)
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Electric mixer (handheld or stand mixer)
• Serving bowls or plates

Instructions:

Prep the Oven & Strawberries

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice your fresh strawberries.

Keto Biscuit Dough

• Whisk together the almond flour, coconut flour, powdered Swerve, baking powder, and salt in a large bowl.
• Cut the cold butter cubes into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.

Wet Ingredients:

• In a separate bowl, whisk together the egg and heavy cream.
• Add the wet and dry ingredients to mix until just a soft dough forms. Be careful not to overmix.

Form & Bake:

• Using your hands, gently shape the dough into 4 equal-sized biscuits and place them on the prepared baking sheet.
• Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.

Whip Up the Cream:

• While the biscuits are baking, in a chilled bowl, use an electric mixer to whip the heavy whipping cream, powdered Swerve, and vanilla extract until stiff peaks form.

Assemble & Enjoy:

• Once the biscuits are cool, assemble your keto strawberry shortcake!
• Place a biscuit on a serving plate, top it with sliced strawberries, and dollop a generous amount of whipped cream on top. Repeat for the remaining servings.
• Garnish with a fresh mint leaf (optional).

Key Points:

• Fresh: Juicy strawberries add a burst of summer flavor.
• Creamy: Keto-friendly whipped cream provides a luxurious and sweet element.
• Sweet: Keto-friendly sweetener satisfies your sweet tooth without added carbs.

Embrace Summer Sweetness: Keto Strawberry Shortcake Makes Dreams a Reality!

This keto strawberry shortcake recipe is a delightful reminder that following a keto diet doesn’t have to mean sacrificing delicious summer desserts.

It’s incredibly easy to prepare, uses readily available ingredients, and offers a delightful combination of fresh flavors and textures.

So ditch the guilt and embrace the refreshing sweetness of keto strawberry shortcake!

FAQs:

• Can I use a different type of keto-friendly flour? Absolutely! Experiment with a combination of almond flour and coconut flour, or try using psyllium husk powder for a slightly different texture.

• What if I don’t have an electric mixer? You can whip the cream by hand using a whisk, but it will take longer to achieve stiff peaks.

• How can I store leftover keto strawberry shortcake? Store leftover assembled shortcakes in an airtight container in the refrigerator for up to 2 days. The whipped cream may lose its volume upon storage.