Part pound cake, part quick bread, and full-on delicious, this is an impressive seasonal dessert or brunch-buffet addition. Serve it topped with whipped cream and strawberries, or toast and butter slices for a tea time treat. Just be sure to recalculate the macros with any changes. Note: if the loaf starts looking dark before it’s done cooking, tent the top with foil and continue baking.
Keto Strawberry Shortcake
Ingredients List
FOR THE CAKE
- 4 Tbsp butter, softened, plus ½ Tbsp for greasing the pan
- 1 ¼ cup fine almond flour
- 1/4 cup coconut flour
- 1/4 cup ground golden flax seeds
- 1 tsp baking powder
- 3/4 tsp sea salt
- 1/2 cup erythritol-based granulated sweetener (like Swerve)
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1/2 cup diced strawberries, roughly ½-inch pieces
FOR THE GARNISH
- 1/2 pint heavy cream
- 1 Tbsp powdered erythritol-based sweetener (like Swerve)
- 1/2 tsp pure vanilla extract
- 8 medium strawberries, sliced
Instructions
- Preheat the oven to 350°F (180°C). Grease a 8½- by 4½-inch loaf pan liberally with ½ tablespoon butter.
- Make the cake: In a medium bowl, whisk together the almond and coconut flours, flax seed, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the granulated sweetener until light and fluffy, about 2 minutes. Add the sour cream and the vanilla and beat until combined. Add the eggs one at a time, mixing after each.
- Add the flour mixture in 3 additions, mixing each addition on low until incorporated and thoroughly combined. Gently fold in the diced strawberries. Pour the batter into the prepared loaf pan, spread evenly, and bake until light golden brown, firm to the touch, and no longer jiggly, 50 to 55 minutes.
- Let cool in the pan for 20 minutes before gently turning out onto a wire rack to fully cool, about 1 hour.
- Meanwhile, prepare the garnish: In the clean bowl of a stand mixer fitted with the balloon whisk attachment, combine the heavy cream, powdered erythritol, and vanilla. Whisk on high until soft peaks form. Slow the speed to medium and very briefly whip for a few more seconds until peaks firm up; do not over whip. Refrigerate until ready to serve.
- To serve, slice the cake and garnish each slice with whipped cream and sliced berries.
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Credits
RecipeEric Lundy
PhotographyErin Ng
2 reviews
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We love this recipe! It makes a great breakfast bread, as well as a tasty dessert. When we travel in the RV, I make a couple of loafs ahead of time and freeze for an easy rainy day breakfast.
What a great idea!
Delicious!!! Husband approved! He’s not on keto or low carb but he IS a man who loves sweets. Said he thought this tasted a lot a pound cake and is the best “keto cake” I’ve made since starting keto baking over 3 years ago.
Great to hear that, Peggi. Do try some of our other baking recipes as we think your husband will continue to be pleasantly surprised.