Keto strawberry shortcake?! YES PLEASE. This will always be one of my favorite summer desserts—and this low-carb version is so good, no one will realize it’s gluten free with no sugar added. Buttery, flaky almond flour biscuits layered with whipped cream and sweet strawberries. There’s just nothing better when the weather’s warm and the berries are super sweet n’ juicy.
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You can even let everyone build their own shortcake just the way they like it. It’s festive, delicious, and secretly keto-friendly…so everyone at your 4th of July party can enjoy.
Why This Keto Strawberry Shortcake Recipe is the Best
1. Buttery, flaky biscuits:
These low-carb biscuits are light, golden, and tender with the perfect biscuit texture. No one will believe they’re gluten free and made with almond flour!
2. Summer-ready and customizable:
Serve them as a fun build-your-own dessert bar for 4th of July or any summer gathering.
3. Only a few simple ingredients:
All you need is almond flour, butter, sour cream, and a handful of basics—plus strawberries and cream for layering.
Ingredients Breakdown
Almond flour
I always use finely ground, blanched almond flour for the best texture and appearance in these biscuits.
Baking powder
Gives the biscuits their rise and fluffiness—make sure yours is fresh for best results.
Salt
Balances the sweetness and enhances the buttery flavor.
Xanthan gum
This helps bind the dough and gives it a more traditional biscuit texture.
Cold unsalted butter
The secret to flaky layers! Make sure it’s cold and cubed so you can pulse it into the dough without melting it.
Sour cream
Adds moisture and helps create that soft, tender crumb.
Egg
Just one egg helps hold the dough together and adds richness.
Heavy cream
Used to whip into luscious homemade whipped cream for layering.
Sugar free sweetener
I like to use a sugar-free powdered sweetener (like allulose or powdered erythritol) to sweeten the whipped cream just enough. You can also use a few drops of a liquid sweetener, like stevia or monk fruit, if you prefer.
Vanilla extract
A touch of vanilla enhances the overall flavor and ties everything together.
Fresh Strawberries
Fresh strawberries are a must. Slice them just before serving for the freshest flavor.
How to Make Keto Strawberry Shortcake
1. Make the biscuit dough
Preheat your oven to 375°F and line a baking sheet with parchment. In a bowl, whisk almond flour, baking powder, salt, and xanthan gum. Add to a food processor with cold butter and pulse until crumbly. I prefer a food processor for ease, but a pastry cutter or two forks will also work. You want small pea-sized pieces of butter throughout the dough.
2. Add wet ingredients
Mix in sour cream and egg until a thick dough forms. Gather it into a ball, but be careful not to handle it too much as you don’t want the dough to warm up too much.
3. Shape and cut biscuits
Place dough on parchment paper on top of a cutting board or pastry board, and press to ¾-inch thickness. Use a round biscuit cutter to cut straight down (don’t twist). Repeat until all dough is used.
4. Bake the biscuits
Place biscuits on the lined baking sheet and bake 12–15 minutes, until lightly golden. Cool completely, then slice each biscuit in half.
5. Make the whipped cream
In a cold bowl, whip heavy cream to stiff peaks. Add powdered sweetener and vanilla, and beat again briefly to combine.
6. Assemble the shortcakes
Top half a biscuit with whipped cream and strawberries, then cover with the other half biscuit. Add more whipped cream and berries on top if you’d like. Serve immediately and enjoy!
Tips for Success
- Use cold butter: Cold butter is key for that flaky, biscuit texture. Don’t skip this step!
- Don’t overwork the dough: Mix just until everything comes together to avoid dense biscuits.
- Assemble immediately before serving: This keeps the biscuits from getting soggy and gives the best texture.
Keto Strawberry Shortcake Variations
Mixed berry shortcake
Use raspberries, blackberries, or blueberries in place of strawberries—or do a combo!
Lemon cream twist
Add lemon zest to the whipped cream and/or biscuits for a refreshing citrus note.
Chocolate-dipped
Serve with a few sugar-free chocolate-dipped strawberries extra flair.
FAQs
Yes! You can bake and cool the biscuits up to a day in advance. Store in an airtight container and slice just before assembling.
Fresh is best for texture and flavor, but thawed frozen strawberries can also work in a pinch—just drain off excess liquid.
You can use chilled coconut cream in place of heavy cream to make a dairy-free whipped topping.
Try This Keto Strawberry Shortcake Recipe!
Whether you’re making it for a holiday gathering, a backyard BBQ, or just a summer night treat, this keto strawberry shortcake will impress everyone. Don’t forget to tag me on Instagram if you try it—I’d love to see your creations!
XO,
Sarah
Keto Strawberry Shortcake
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Biscuits:
- 2 cups blanched almond flour
- 1 tbsp baking powder
- ¼ tsp salt
- ½ tsp xanthan gum
- ½ cup cold unsalted butter cubed
- ¼ cup sour cream
- 1 large egg
Whipped cream & strawberries:
- 1 cup heavy cream
- 2 tbsp powdered sugar-free sweetener
- ½ tsp vanilla extract
- Chopped fresh strawberries about 2 medium strawberries per shortcake
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, combine all dry ingredients. Add dry ingredients to a food processor with cold butter, and pulse until crumbly. There should still be small bits of butter visible. You may also cut the butter in by hand using a pastry cutter.
- Add sour cream and egg to the mixture and stir until a thick dough forms. Handle the dough as little as possible, making sure it doesn't warm up too much.
- Form dough into a ball and place down on a piece of parchment paper. Press down using your hands until dough is about 3/4-inch thick. Press a 2.5-inch round biscuit cutter straight down into the dough (don’t twist). Repeat until all dough has been used.
- Place cut biscuits on a parchment lined baking sheet. Bake for 12-15 minutes, or until lightly golden brown.
- Allow to cool, then slice each biscuit in half.
- In a bowl, beat heavy cream with electric mixer until stiff peaks form. Add sweetener and vanilla, and mix again until combined.
- To assemble each shortcake, top half of one biscuit with chopped strawberries and a dollop of whipped cream, then top with the other half biscuit. Top with additional whipped cream and chopped strawberries.
- Serve immediately. Enjoy!
the biscuits are so flaky
How many can you make with this recipe?
usually about 10 shortcakes!