Strawberry Shortcake (Low-Carb, Dairy-Free)

You’re SPECIAL

I bet you’re special like me.

You’ve got a special diet, and now you think you can’t have strawberry shortcake because you’re keto/low-carb, gluten-free, or dairy-free, etc ETC.

Think again, sis. I’ve gotcha covered.

This dessert is gonna blow you away with its deliciousness.

With just a few simple, whole-food ingredients, you can enjoy a buttery, lightly sweet biscuit stacked high with fresh strawberries and clouds of fluffy whipped cream!!

Get ready for a heavenly summer experience.

How Hungry Are You?

This recipe makes 4 large servings OR 8 regular servings.

So the question is.. how hungry are you lol.

Or maybe, how many macros do you have left for the day? You can make it fit – you just need to be aware the stacks add UP (literally and figuratively).

I included the macros for 4 and 8 servings in the notes below the recipe so you can decide what works best for you 🙂

Once you start piling on the layers of berries and cream, and repeating the layers AGAIN, it’s pretty big, IMO. (I didn’t end up finishing mine in one sitting.)

For my kids (and probably for myself next time), I gave them a half of a shortcake (one horizontal slice) piled with chopped berries and a big scoop of whip, which and they were completely satisfied with. They didn’t feel “jipped” like they do sometimes when I only give them a sliver of something, ha.

Easy Low-Carb Gluten-Free Shortcakes

These are super SUPER easy to make. Seriously, there’s nothing complicated in the technique. It’s similar to making cookies.

And these shortcakes are made with SIMPLE “normal” ingredients you probably already have:

• Almond flour – for a GF and grain-free amazing pastry
• Tapioca flour (can sub more almond) but tapioca gives it a lighter more delicate texture
• Oil – I used buttery coconut oil, but any oil should work
• Sweetener – I used monkfruit granules to keep them sugar-free
• Salt & Vanilla – for even more flavor

And the result is a tender, flaky “biscuit” with a crisp exterior that’s perfect for layering! The lightly sweetened shortbread paired with juicy berries and soft silky whip is pure HEAVEN.

ps: *Handle with Care*  Since this shortbread doesn’t have any egg or egg replacer, it’s more fragile when sliced. Just remember to be careful. But even if it breaks a little, it still tastes just as good, haha.

How to Make Dairy-Free Whipped Cream

1. USE A GOOD BRAND
   • I recommend Thai Kitchen brand coconut milk . Some others don’t work as well and you’re left with coconut soup.
   • Don’t use ‘LITE”. You need the full fat variety so it’s thick enough.
2. CHILL YOUR CAN
   • Your can MUST be chilled for a minimum of 24 hours so the cream separates and rises to the top. I keep a can in my fridge at all times, just in case 😉
3. or USE THE SHORTCUT METHOD
   • Just skip to a can of coconut cream if you don’t want to wait for the cream to separate. The cream is more expensive (and you’ll miss out on the delish coconut water!) but it’s a good option for some 🙂
   • Don’t buy “Cream of Coconut” which is loaded with SUGAR. Just don’t.

1. Scoop out the cream into a mixing bowl.
2. Add vanilla and sweetener.
3. Whip it. Whip it good.
   • It only takes about 30 seconds. I recommend a hand mixer since it’s not a huge amount.

Related: Keto Strawberry Peanut Butter Squares,  Dairy-Free Strawberry Ice Cream

Berries: To Sweeten or Not to Sweeten??

Here’s where you can change the recipe if that’s what you prefer: sweeten the strawberries.

Personally, I prefer unsweetened berries (assuming they’re ripe). I like the freshness and firmness of regular sliced strawberries.

But you may like to have that gooey glaze and softer, sweeter berries. I get it. People like different things!

So if you want sweetened strawberries, here’s whatcha do:

1. Prep the strawberries: Remove the stems and cut berries in halves, quarters or slices. Place them in a bowl.
2. Sweeten: Sprinkle with 2 Tbs granulated or powdered sweetener (such as monkfruit) Gently stir until all coated.
3. Mash: Want them softer/macerated? Mash some of the strawberries with a potato masher (not all, just some) Then let them sit in the fridge while you make the shortbread.

Summer Love

These berry-filled treats are the PERFECT summer dessert. Memorial Day, 4th of July, Labor Day, … all your summer days in between.

Hey, if you’re feeling patriotic, throw some blueberries in there, too, to make red, white & blue!! Adorbs. 😉

Want more summer recipes? Check out this collection of summer favorites! And stay tuned for MORE epic summer desserts coming soon 🙂

Click below to save this recipe on Pinterest. Follow me @emilyrosespain for more crazy good (secretly healthy) desserts 

Print Recipe Pin Recipe

Strawberry Shortcake

Layers of flavor! Tender shortbread "biscuits" with juicy berries and mounds of whip stacked into an amazingly sugar-free treat!

Prep Time20 mins

Cook Time25 mins

Keyword: almond flour, low-carb, monkfruit, strawberries

Servings: 4 servings

Calories: 385kcal

Author: Emily

Ingredients

Shortcake

• 1 2/3 cup fine almond flour
• 2 Tbs tapioca flour or more almond flour
• 3 Tbs granulated monkfruit or coconut sugar for non low-carb
• 3 Tbs buttery coconut oil or other neutral oil
• 3 Tbs water
• 1 1/2 tsp baking powder
• 1 tsp vanilla
• Pinch of pink salt

Whipped Cream

• 1 13.7 oz can coconut milk cream only
• 1 1/2 tsp vanilla
• 10 drops monkfruit or 2-4 tsp powdered monkfruit or powdered coconut sugar, to taste

1 cup sliced strawberries

Instructions

To make the shortcakes:

• Preheat oven to 350. Line a baking sheet with parchment.
• In a small glass measuring cup, melt buttery coconut oil and add water and vanilla.
• In a mixing bowl, whisk together the dry ingredients.
• Pour wet over dry and mix into a dough. (if too dry, add a splash of oil or water)
• Use a large ice cream scoop or measuring cup to divide the dough into 4 "scoops." Flatten each slightly with a spatula.
• Bake for approximately 20-25 minutes until the edges are firm. Allow to cool completely before slicing.

To make the whipped cream:

• (Use a can of coconut milk that has been refrigerated overnight. I recommend Thai Kitchen brand) Scoop out the solid cream into a mixing bowl.
• Add sweetener and vanilla and whip with a hand mixer about 30 seconds until smooth and fluffy.
• Taste and adjust for sweetness. Keep chilled until ready to assemble.

To assemble:

• Carefully slice the shortcakes in half. (Handle with care - they are fragile)
• Add a layer of strawberry slices on the bottom and a dollop of whipped cream. Place the top back and repeat with another layer of whip and berries, if you like. Enjoy immediately for best freshness. 🙂

Notes

To store: Keep in an airtight container at room temp for 5 days. Shortcakes may be frozen for 1-2 months tightly wrapped, separate from the cream and berries.

Whipped cream and berries are best served within 5 days and freezing is not recommended due to change in texture.

 

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Blanched Almond Flour from:

• Thrive Market {use my referral link to save 25% on your first order}
• Amazon

Lakanto Monkfruit from:

• Thrive Market  {use my referral link to save an extra 25% on your first order}
• Amazon
• Lakanto.com Click here {use code PRETTYPIES to save 20% on your order}

Coconut Milk 

Buttery Coconut Oil

Macros based on 4 servings: 

• Cal 385
• Fat 33
• Total Carb 24
• Fiber 5.6
• Sugar Alcohol 9
• Net Carb 9.5
• Protein 10

Macros based on 8 servings:

• Cal 193
• Fat 16.6
• Total Carb 12
• Fiber 2.8
• Sugar Alcohol 4.5
• Net Carb 4.7
• Protein 5.2

Did you make this recipe? Leave a rating below and tag me on Instagram @emily.likes.food so I can see! 🙂