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Keto Strawberry Shortcake
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.
Servings: 8 One Serving: 1 slice
Ingredients
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 granulated allulose sweetener (like RxSugar) or 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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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.
Nutritional Information - Macros
- 351 Calories
- 31 g Fat
- 9 g Protein
- 10 g Total Carbs
- 5 g Fiber
- 5 g Net Carbs