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.