Fluffy, sweet, and stuffed with whipped cream and fresh strawberries, this 5-minute keto strawberry shortcake for 1 will make your dreams come true!
Looking for more keto desserts? Try this keto carrot cake, keto cheesecake, or this keto coffee cake.
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Go To Your Happy Place
I’m the kind of girl that’s always going– scrambling around, doing a million things at once, in a permanent state of semi-chaos. But every now and again, I need to take a beat, return to my happy place, and fill my cup back up. My favorite ways to do this are:
- A snooze under the stars
- Yoga
- Laughing with my pals
- And the newest addition: Nose deep in this gluten-free strawberry shortcake
Because it’s literally impossible not to feel better after eating it. Sweet, soft, and fluffy, this low carb strawberry shortcake has got my number. What I love most is that it’s a 1 serving kinda-dish, so I don’t have to worry about overdoing it (because YES, it’s that kinda good). AND it tastes a whole heck of a lot like my Mom’s traditional recipe– only it’s ready in 5, hardly has any net carbs, and doesn’t spike my blood sugar.
Heaven is a trip to the kitchen and 5 minutes of work away. Enjoy! 🍓🍰 – Linds x
Keto Strawberry Shortcake Ingredients
Just a few low carb baking staples. Here’s what you’ll need to throw this keto strawberry shortcake mug cake together:
- Almond flour – Fine-grain such as Bob’s Red Mill or Trader Joe’s will give you the most flour-like results. Coconut flour is not a substitute here.
- Whey protein isolate – This adds fluff to our strawberry shortcake recipe while keeping it delicate. My preferred brand is ISO Pure, as each brand will add varying amounts of fluff here. NOW powdered psyllium husk can be used in its place, however, the cake will be less cake-like.
- Granular Swerve or Lakanto – Both these keto sweeteners can be used as a 1:1 swap with traditional sugar. If you prefer a different brand of erythritol, allulose, or stevia, know that they vary in sweetness.
- Egg – This will also add a bit of fluff while binding everything together
- Vanilla extract
- Strawberries – You can swap for other berries, such as blackberries or raspberries. Although it will be a little less strawberry-y.
- Keto whipped cream – Either make your own by whipping together sweetener and heavy cream (in a cold large mixing bowl until you form stiff peaks) or grab some from the store (easy to find at Whole Foods).
Storing Tips
Have leftovers? (How?!)
You’ll want to store the whipped cream, strawberries, and cake separately– then assemble your keto strawberry shortcake recipe just before you plan to serve it. If you haven’t already sliced your mug cake, wait to do so until you’re ready to dive in.
PRO TIP!! You may want to reheat the cake before slicing it, this will give it the best texture. Erythritol (actually ALL sugar alcohols for that matter) recrystallize when cold, which forms a grainy texture. A quick zap in the microwave will reheat the cake enough to break the crystals up.
Add Your Spin…
- Add other berries. Swap strawberries for your favorite low carb fruits. Or, use a combo.
- Add lemon zest for a cross between strawberry shortcake and keto lemon bars.
- Turn these into cupcakes. Although I don’t have the oven bake time down to convert this batter into cupcakes, you can use my keto blueberry muffins recipe to make keto strawberry cupcakes by simply substituting strawberries for blueberries.
- Make a bigger batch. Add a bit of sweetener to my keto biscuits, which are full of delicious butter and everything you crave in a biscuit. Bake, slice in half and add whipped cream and strawberries in layers. You can also make a keto pound cake and use that as your base.
More Keto Dessert Recipes
- Keto Pumpkin Pie
- Keto Brownies
- Strawberry Cheesecake Fat Bombs
- Keto Pumpkin Bread
- Keto No Bake Cheesecake Bars
Keto Strawberry Shortcake
Print Recipe Pin RecipeIngredients
Cake:
- 3 tablespoons Almond Flour (note 1)
- 1 tablespoon Whey protein isolate or psyllium husk, see note below (note 2 +3)
- 1/2 Teaspoon Baking Powder
- pinch Teaspoon Kosher Salt
- 1 1/2 Tablespoons Granular Swerve or Lakanto (note 4)
- 1 Egg
- 1/4 Teaspoon Vanilla Extract
Strawberries + Whipped Cream:
- 1/2 cup strawberries
- 1 teaspoon Granular Swerve or Lakanto
- 2 tablespoons whipped cream
Instructions
- Strawberries. Toss strawberries (1/2 cup) and erythrtiol (1 teaspoon) together in a small bowl and place them in the fridge. Ideally, this would be done an hour before, but can be done while you make the cake.
- Mix + microwave. Combine the dry ingredients in a large, microwave-safe mug. Add egg and vanilla extract, and combine with a rubber spatula. Microwave on high for 90 seconds. Remove and allow the cake to cool for a minute or so before attempting to remove.
- Assemble + enjoy. Slice the cooked cake in half. Cover 1 sliced half with whipped cream and sliced strawberries. Place second half on top and enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Fine-grain almond flour such as Bob's Red Mill or Costco brand have a texture most similar to wheat flour, and are highly recommended!
- Whey protein powder adds fluff to the cake. Whey protein is the only type that will add fluff, pea and casein protein powders are not substitutes here.
- Protein powder substitute - The only sub here is NOW psyllium husk or ground flaxseed. If using one of these instead, add 1 tablespoon of almond milk. NOTE: I much prefer the taste of protein powder, as it creates a more cake-like texture.
- Lakanto or Swerve were used to test this recipe. If using Allulose, or a different brand of erythritol, they're 70% as sweet, so you'll want to increase the amount added.
Nutrition
