Strawberry Shortcake (Keto, Paleo, Vegan) PrettyPies.com
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5 from 1 vote

Low-Carb Dairy-Free Strawberry Shortcake (Paleo, Vegan) PrettyPies.com

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, strawberry shortcake, sugar-free
Servings: 4 servings
Calories: 385kcal
Author: Emily

Ingredients

Shortcake

Whipped Cream

  • 1 13.7 oz can coconut milk cream only
  • 1 1/2 tsp vanilla
  • 10 monkfruit drops 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.
     

    Nutrition

    Calories: 385kcal