Gluten Free, Paleo & Keto Strawberry Shortcake

Keto strawberry shortcake with whipped cream on a cake platter

Gluten Free, Paleo & Keto Strawberry Shortcake

These keto strawberry shortcake are tender, moist, and with beautiful orange notes throughout! Simply summer at its best!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Bread, Breakfast, Dessert

Cuisine American, European

Keyword gluten free strawberry shortcake, keto strawberry shortcake, paleo strawberry shortcake

Prep Time 10

Cook Time 20

Total Time 30

Servings shortcakes

Calories 290kcal

Ingredients

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

Metric - US Cups

Instructions

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.

Notes

Please see post for deets, possible subs, and methodology without a food processor.

I found each batch to yield 6 biscuits, and nutrition facts were estimated per biscuit without the strawberries or the cream (so adjust the amount of these to fit your macros. And note that you can also make them a little thinner and get 7-8 out of one batch.

Nutrition