These keto strawberry shortcake are tender, moist, and with beautiful orange notes throughout! Simply summer at its best!
Gluten Free & Keto Strawberry Shortcake
Let me tell you a little story about these low carb strawberry shortcake. I was doing a bit of testing one weekend for gnom-gnom’s Keto Summer Favorites eCookbook, and in comes Friend #1. He tries these guys and casually states how they’re “fairly incredible, wow!” And 30 minutes later in comes Friend #2 to join us for lunch, and once we get around to dessert you can probably guess what she said. Yup, these are fairly incredible!
Tender, buttery, moist and with beautiful hints of orange throughout. You can technically go for lemon too, but I really have a sweet spot for the former.
So yes, this is one of the brand new recipes from our special summer edition. And if you took notice, I gave you guys a sneak peek back on Sunday; publishing it’s recipe card from the book during it’s release.
And guess what?! One of you guys already whipped these up and reported on the gram that they’re (quote) “simply fabulous“. Fact is, I’ve been immensely surprised by all the recipes you guys are already whipping up from the book in just 3 days. What a treat, thank you!
Easy-peasy really, and easiest done in your food processor. You simply pulse the flours together, add the butter and pulse until pea-sized, mix in the liquids, and cut-out onto a baking tray.
Just note that the trick lies in keeping the butter pea-sized, and not blending it all together with the flours. These will ensure a light rather than super dense texture.
But if no food processor is at hand, you can also ‘cut’ the butter into the flours with a pastry cutter, two knifes, or simply your cold fingertips. Work quickly, without melting the butter. Then you’ll simply pour in the egg mixture and mix with a two spoons until shaggy.
The Main Ingredients
There’s a reason classics become classics, and so the butter and sour cream version is more akin to tradition (and my favorite). But if paleo, or dairy is out of the question, the coconut oil and cream version is also delicious in it’s own right.
And you can also use ghee. Possible subs, and amount adjustments, are listed next to the ‘main ingredients’ in the recipe card.
Almond flour. You truly need a super finely ground almond flour here, as if you use meal your shortcake will turn out dense and oily. Super fine almond flour brands include Anthony’s (my favorite), WellBees and Bob’s.
Flaxseed meal. You’ll want to use golden flaxseed meal (I use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy breads. If intolerant to flax, you can use finely ground psyllium husk (absolutely must let them cool completely before cutting!).
Coconut flour. I always favor Anthony’s (best taste and texture), but Bob’s works great too.
Whey protein isolate. This one helps to get a fluffier and lighter texture. Keep in mind that this ingredient varies tremendously from brand to brand, and we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. You can substitute it with more almond flour, just keep in mind your shortcake will be a tad denser.
Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with twice the amount of flaxseed meal- not a huge deal here.
These keto strawberry shortcake work well with erythritol (Lakanto is my favorite), xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choices (no aftertaste!). And if paleo (or not restricted by sugar), coconut sugar is your best bet here. So you’ve got options.
And if using xylitol, make sure to be careful if you have a pup (or kitty) around the house, as it’s highly toxic to the little guys! 🐕
Gluten Free, Paleo & Keto Strawberry Shortcake
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the strawberries 'n cream
- 1/2 pound strawberries sliced
- 1-2 tablespoons orange juice freshly squeezed
- 1-2 tablespoons allulose xylitol, or sweetener of choice, optional & to taste
- whipped cream or chilled coconut cream, to serve
For the keto shortcake
- 1 egg
- 77 g sour cream or coconut cream + 2 tsp. apple cider vinegar, at room temp
- 1 tablespoon apple cider vinegar
- 96 g almond flour
- 60 g golden flaxseed meal or psyllium husk, finely ground
- 21 g coconut flour
- 20 g whey protein isolate or more almond flour
- 3 tablespoons erythritol xylitol, or sweetener of choice
- 3 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum or 1 TBS. flaxseed meal
- 1/4 teaspoon kosher salt
- 2 teaspoons orange zest freshly grated
- 112 g unsalted grass-fed butter or 7 TBS. ghee/coconut oil
- Mix the strawberries with a bit of orange juice and sweetener (optional). Allow to macerate while you make the shortcakes.
- Preheat oven to 450°F/230°C. Line a baking tray with parchment paper or a baking mat.
- Add egg, sour (or coconut) cream and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.
- Add almond flour, flaxseed meal, coconut flour, whey protein, sweetener, baking powder, xanthan gum (or more flax), kosher salt and orange zest to a food processor and pulse until very thoroughly combined.
- Add in the butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy.
- Pat the dough onto a round in the prepared baking tray, dusting with coconut flour as needed. Cut out six shortcakes, working the dough as little as possible. Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving.
- Whip up heavy cream (or cold coconut cream) in a chilled bowl until soft peaks form.
- To assemble the shortcakes, halve the biscuits and add a dollop of whipped cream and a generous helping of strawberries.
- These guys keep well (unassembled!), stored in an airtight container at room temperature, for 3-4 days. You can freeze the shaped biscuit dough for 1-2 months, and bake straight from the freezer as needed.
Do I grind flaxmeal before or after measuring one cup. Your recipe is not clear on that for those of us who don’t have scales.
Thanks for your feedback Linda! Grind and then measure xo!
Oh wow! So good! I didn’t get around to making my planned dessert for this evening (your chocolate peanut butter brownies 😍) so I needed something quick and easy. Strawberries in the fridge, check; heavy cream, check; five minutes to whip up short cakes and 15 minutes to bake them, check and double check. I could eat the biscuits by themselves, they are that good. In fact, I did eat one shortly after they came out of the oven. Tender, moist, and just about the best darn thing ever. In my haste to get them in the oven I forgot to brush them with melted butter, I also didn’t have an orange so no orange zest, but who cares when they turn out that dang good! 💃🏼😍😘
Made this for Easter. Love the hint of orange. I did sprinkle some monkfruit on top. They burned, but we still ate them. I’m one of those weird people who like burnt toast. Anyways, I just cut off the edges and they were still delicious. Can’t wait to make again (without the sugar on top). As always your recipes never disappoint. Thank you for all your hard work.
Beautiful, these are. I use half monkfruit, half splenda and added a little vanilla extract, otherwise followed as written. So tender, with a wonderful crumb, and love the orange essence. These would pass as terrific scones with tea, and before we got to dessert we had them in place of cornbread with our chili. Yum! Will make this again and again.
Temp at 450 farenheit was definitely too hot! Ours came out burnt and dark brown. I live in IL, so atltitude had nothing to do with it.
I would’ve given 5 stars but I baked them for 20 minutes at 450 degrees as indicated and they were burnt on the bottom and too brown all over. I live at high altitude and normally my baking takes longer than the recipe. I shaved off the bottom and we ate them anyway, they were still good.
psssst Tracy its the other way around (I live in Mex City so trust me!). General rule goes like this: Decrease by 20% above 3,500 ft, by 50% above 5,000 ft, and by 75% above 6,500 ft. xo!
Hi again Paola! 🙂
I need to make “shortcrust pastry” for a Tarte Tatin, do you think your shortcake recipe could work? Or do you have any other recipe that resembles the shortcrust pastry?
Thanks for all you do!
I made these today following the recipe except for adding the orange elements. I doubled the quantity as it thought it was a better use of my time. The dough was very sticky and I didn’t have much hope for them being edible. They were delicious and so very light (which I assume is what you mean by tender?). Next time I make them I will add the orange just o give them a bit more flavour. Thank you for such a wonderful recipe. I served the test ones with whipped double cream with MCT oil and strawberry, ginger and chia seed jam which I made with a recipe from another brilliant site. Perfect. Sadly I cannot add photos.
I must have done something wrong, but I was careful to follow the directions. I’m disappointed 😥.
Mine are dense and a tad bitter. I wonder how I can make them more tasty? I hate to waste food, my hubby turned up his nose – and even I would rather just have the berries and cream.
Suggestions on salvaging the shortcake, even if it’s for a different use?
I did not weight measurements. Might this have been the downfall?
So, you followed the directions carefully but you didn’t weigh the measurements? Are you saying that you used measuring cups, etc. but you didn’t double check to see if the measurements had the proper weight, kind of as a double check? Or are you saying you guessed the measurements. I’m wondering if there is too much room for error using measuring cups rather than weighing the ingredients.
I used measuring cups and properly measured – but baking being a “science, ” I see many recipes that call for weighing rather than measuring and was surmising that a heavy or light scoop was to blame.
HOWEVER, I discovered when I went to make these again that I was using vanilla-flavored whey protein!
Hi Cheryl! If they taste bitter and a bit soapy (and they didn’t rise!) the most likely scenario is that your baking powder isn’t active anymore xo!
Hi there! I’m looking forward to trying these they look great! Can I sub whey for collagen powder?
Can’t wait to try these. Your crazy Keto Dough is amazing. Can you tell me a substitute for the whey protein please? And if no food processor is on hand, will a standup mixer do the trick?
Hi, Paola! Thank you for all your amazing Keto recipes; my husband and I make at least three of your recipes per week!
Quick question: I am an experienced Keto baker and followed this recipe to a “T”, baking at 450* for 16 minutes, and they scorched. Will still try to salvage them for Easter dessert tonight but wanted to ask if anyone else had the same issue? Strange, because my oven is often on the needs-a-minute-more scale. I’m stumped! At least there’s always strawberries and cream…😘
Looking forwaed to making these this Saturdsy, strawberry shortcake is my traditional April birthday dessert. So thank you so much for this recipe!!! For the sweetener, is Swerve okay to use powdered or granular?
Thanks again, Sophia
Either form will work Sophia enjoy!
Yes it sure is! That’s what I use when I bake.
Could you use a collagen protein powder instead of the whey protein? I cannot have whey. Thank you!
These look perfect for Easter. Can I bake the biscuits on Friday & use on Sunday. Should I freeze them or just wrap in plastic
Honestly Debbie shortcakes (biscuits and scones) are at their absolute best the day they’re baked… but! you can whip them up and freeze them right after baking, or keep them in the fridge for two days and bake them on Sunday xo!
Thank you for our comfort food! I’m making these tonight. Yum
Its my absolute pleasure Nina, hope you love!
They’re in the,oven now and smell delicious! I was lacking some of the ingredients – no zest or juice of any kind, no coconut cream or flour. Used sweet cream and home made baking powder (soda and cream of tartar) and liquid vanilla stevia (mixed in with the egg and cream). I won’t have xylitol in my animal filled home. I never cook from recipes but needed the inspiration as had no clue about almond flour and psyllium husk (I always thought psyllium was something we gave our horses to prevent sand colic). Formed into one round and scored with pizza cutter before baking. Just came out – can’t wait till they cool!
You stated that there would be 10 berry recipes. I only got the strawberry shortcake recipe. Can you tell me where I can find the others? Thanks
Scroll down the email! 😉 xo!
I’m confused Orange Juice has a ton of sugar…so how are these keto?
It’s a tiny amount (and it’s fresh, not concentrated)- so doesn’t add much carbs to the strawberries in fact. You can always just do the orange zest if you prefer (or use an extract, or skip it). xo
And remember that ketosis is a metabolic state, not a list of ingredients 😉
I made these to take as scones on a work trip this week. Doubled the orange zest and had to reduce the temperature to 400C for some reason but they are GREAT! They taste and feel exactly like a whole wheat scone. Way to go on the culinary science! Finally found a keto cook that knows what homemade food should taste like and doesn’t just get super excited over vegetable soup with chicken. (seriously) Thank you!
Thank you Lindsay! So awesome to hear you’re enjoying the baked goods so much 🙂 xo!
Of all the keto recipes I’ve tried, tortillas, bread, desserts… yours are definitely thee best! HANDS DOWN!!! I love that they’re not eggy. Just delicious.
Bernadette that’s so awesome to hear thank you! xo and hope you continue to love them 😉
Amazing as always. thank you so much for the great recipe.
Thank you Patti! 😉 awesome to see you’re still enjoying the recipes!
These were SO delicious! We just enjoyed them for dessert and will be able to have them again for 2 more days! Yay!
I had one issue, which I believe occurred due to 2 things (user error no doubt).
1. I put these on parchment, on a flat baking sheet (not rimmed).
2. I may have brushed on too much melted butter before baking.
The butter rolled right off the top and down to the bottom of my oven! You should have seen the smoke in my house, LOL! We had to open up all the windows and turn on fans at the doorways! There was smoke pouring from my windows, it had me in such laughter! I’m surprised the neighbors didn’t call the fire department. I’m a seasoned cook and cake baker at that and I have never had anything like that happen. In my “flour” days I always added a lot of butter to my biscuits and baked them on a flat sheet, so I can only assume that the brushing must have done the trick…perhaps it doesn’t soak in as readily to these flours??
At any rate, after some time life was back to normal, and we thoroughly enjoyed this treat! 🙂 Next time…rimmed sheet for me! 😉
OMG LOL Kathy! Thank you for sharing your story, because aside from a good laugh it also makes for a great warning! And definite yes on less butter, as keep in mind that the grain free flours are already super fatty so they don’t absorb too much fat readily. But so happy you guys still loved them! 🙂
Ate them for 3 days straight, and, of course I will be making them again very soon, as I need to have a “do over”, lol….sans smokey home! 🙂
I wonder if it needs the brushed butter at all? Perhaps a brushing after I remove from the oven? Your thoughts?
I actually forgot to brush mine with butter and they came out beautifully golden brown. I rolled handfuls of the very sticky dough in coconut flour and just dropped them on the baking sheet. Worked like a charm!
enjoying your cookbook so much already paola!
That’s so wonderful to hear thank you!! 🙂
These look amazing! Quick question, is the apple cider vinegar used just if you use coconut cream instead of sour cream or is it to be used regardless of which cream? Thanks!
Thank you Sarah! You use it regardless (just need to add a little extra with the coconut milk!) xo!
Hi! I’m hoping your shortcake will be a lovely scone type deal that I can play with! Are the nutritional values including the strawberries and cream or just the cake itself? Thanks!
Just for the shortcake Lulu, as in my experience it’s best to leave the values for the strawberries ‘n cream to you guys (when I used to post recipes with the add-ins there were endless commends for ‘just the shortcake/biscuit/etc’. And def work as scones xo!
We loved your book so much! These are already programmed for the weekend!
Thank you Stanley! THat’s so wonderful to hear, I hope you love these too 😉