You’re going to love the sweet, spongy and easy shortcake! This low carb, spongy and delicious dessert keeps you consistent and confident with your nutrition choices. Enjoy the best keto-approved shortcake recipe out there!
Things we love about this shortcake recipe…
Not only is this Low-Carb 4th of July Shortcake a quintessential holiday dessert, but we managed to make it sugar-free and gluten-free. No inflammatory foods here, gang! The coconut cream stands in for whipped cream because dairy is inflammatory for most people. Feel free to try a store-bought brand, like Coco Whip (but be mindful or portion sizes and carbs).
The berries offer antioxidants galore! To keep it keto, do measure out your portions. It’s easy to get kicked out of ketosis with a little too much fruit. But! Don’t scrimp on your fiber, veggies and certain fruits. Learn more about the ideal nutrients for keto here.
If you wanna…
Typical shortcake recipes call for tossing sliced fresh strawberries in sugar to macerate. The sugar draws moisture out of the strawberries and dissolves to make a syrupy sauce. Since we don’t believe in sugar (but still love a macerated berry) you can do the same thing with Monk fruit or Swerve.
Regular shortcake biscuits call for a whopping 3 cups of all-purpose flour. Yikes! Stick with our keto-friendly version and stay in track with your health goals (and crush your sweet tooth too).
Comment below if you give it a try.
Shortcake
Print RecipeIngredients
- Cake:
- 2 cups almond flour
- ½ cup Swerve Sweetener Confectioners
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Pinch sea salt
- ½ cup full-fat canned coconut milk
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Topping:
- 1 can heavy coconut cream (chilled overnight)
- ¼ cup Swerve Sweetener Confectioners
- ½ teaspoon vanilla extract
- 10 strawberries, chopped
- ⅓ cup blueberries
Instructions
- Heat oven to 350°F. Add dry ingredients to a large bowl and mix well. Add coconut milk, eggs, lemon juice and vanilla and whisk or beat on low-speed until combined, about 1 minute.
- Coat 6 ramekins with cooking spray and pour in batter evenly.
- Bake for 20-22 minutes, until a toothpick comes out clean.
- Add 1 cup of the solid portion of the coconut cream to a bowl and beat on medium with the Swerve and vanilla until fluffy. Save the remaining coconut cream/milk for another use.
- Slice each shortcake in half, add a dollop of the coconut whip, and sprinkle with strawberries and blueberries. Top with other half of the cake.
- If you’d prefer to use 2 tablespoons per serving of CoCoWhip brand whipped cream instead of making your own, the macros will vary; the calories will be much less, the fat will be lower, and the carbs will be higher.
Nutrition Information:
Calories: 414 | Protein: 11g | Fat: 36g | Carbs: 12g | Fiber: 5g| Net Carbs: 7g
With 2 TBS CoCoWhip per serving:
Calories: 320 | Protein: 11g | Fat: 25g | Carbs: 16g | Fiber: 5g| Net Carbs: 11g
