Keto Strawberry Shortcake

from ButterYum
makes 6


For the biscuits:

  • 3/4 cup finely ground almond flour, sifted

  • 1 tablespoon granular erythritol

  • 1 teaspoon baking powder

  • 1/8 teaspoon fine salt

  • 1 large egg

  • 2 tablespoons sour cream

  • 1 tablespoon melted butter

  • 1/2 teaspoon pure vanilla extract

  • 5 drops liquid stevia

For the strawerries:

  • 2 cups chopped strawberries

  • liquid stevia to taste (or other Keto-friendly sweetener)

For the whipped cream:

  • 1 1/2 cups heavy whipping cream

  • 3/4 teaspoon pure vanilla extract

  • 15 drops liquid stevia


For the biscuits:

  1. Preheat oven to 375F with rack in center position and line a quarter sheet pan with a silicone liner.

  2. In a medium mixing bowl, whisk together the almond flour, granular erythritol, baking powder, and salt; set aside.

  3. In a small mixing bowl, whisk together the egg, sour cream, melted butter, vanilla, and liquid stevia; add to the reserved dry mixture and stir until well combined.

  4. Use a #24 scoop to portion 6 equally sized mounds of batter onto the silicone lined sheet pan.

  5. Bake biscuits for 10-13 minute or until golden brown; remove from oven and allow to cool completely on sheet pan (about 20 minutes).

For the strawberries:

  1. Trim and shop strawberries; sweetened to taste and set aside until needed.

For the whipped cream:

  1. Whip cream, vanilla, and liquid stevia in a mixing bowl using a hand mixer on medium-high speed until stiff peaks form.

Shortcake recipe inspired by the Southern Keto Cookbook by Natasha Newton

Each serving contains 283 calories, 2g protein, 25g fat, 8g carbs, 1g fiber (7g net carbs).