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Looking for an Almond Flour Strawberry Shortcake recipe? Try this delicious keto strawberry shortcake recipe with your favorite berries.

Almond Flour Strawberry Shortcake

If you enjoy baking with almond flour, you have got to try these almond flour shortcake biscuits with sliced strawberries. They are the perfect keto recipe for strawberry season.

Yeah! It’s strawberry season! Summer is the perfect time for fresh berries and strawberry shortcake is one of my favorite summer berry recipes.

Of course, you can also create this shortcake recipe with blueberries, raspberries, or blackberries. Any fresh fruit will work.

To keep this refined sugar-free, you can try maple syrup. Or, if you are not keto, use your favorite granulated sweetener. Almond flour shortcake is a fantastic recipe either way.

Get your almond flour here.

Do I need to use fresh strawberries?

I prefer fresh summer strawberries but if they are not in season or you can’t find them at the store, you can use frozen strawberries. Just make sure to thaw them before adding them to the almond flour strawberry shortcake recipe.

Is this gluten-free?

Yes, this almond flour strawberry shortcake recipe is gluten-free since we are using almond flour. You could also use gluten-free all-purpose flour if you prefer but the texture will be slightly different.

If you want a gluten-free strawberry shortcake, any gluten-free flour will work provided you use a one-to-one replacement.

How to store & freeze this strawberry shortcake cake?

You can store this strawberry cake in the fridge for up to 3 days or freeze it for up to 2 months. I like to individually wrap each slice of cake and then place them all in a freezer-safe bag. When you are ready to enjoy, just thaw overnight on the counter or in the fridge.

Make-Ahead, Storage, and Freezing Instructions

If you want to make this shortcake ahead of time or store leftovers, follow these instructions.

To Make Ahead: Bake the shortcake and then allow it to cool completely. Wrap it tightly with plastic wrap and store it in the fridge for up to 3 days.

To Store Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.

To Freeze: Bake the shortcake and then allow it to cool completely. Wrap it tightly with plastic wrap and store it in the freezer for up to 2 months. When you are ready to enjoy, thaw overnight on the counter or in the fridge.

How To Serve This Strawberry Shortcake Cake Recipe

Serve this strawberry cake recipe with a dollop of whipped cream and fresh berries. You can also dust it with powdered sugar or serve it with a scoop of ice cream if you are not keeping it keto.

No matter how you serve it, I know you are going to love this keto strawberry shortcake recipe! It’s one of my favorite desserts made with almond flour.

Tools and equipment

You only need a few basic tools to make a keto strawberry shortcake.

• Large bowl
• Medium bowl
• Baking sheet
• Food processor or blender
• Parchment paper (optional)

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Servings: 12 

Net Carbs: 3 net carbs per serving

Dessert cuisine

Ingredients:

• 1 ½ C. Shredded mozzarella cheese
• 2 oz. Cream cheese (try cashew cream cheese for dairy-free)
• 1 C. Almond flour (Get your almond flour here.)
• 1 large egg
• 1 tsp. Baking powder
• ½ tsp. Vanilla extract or almond extract
• ¼ tsp. Xanthan gum
• 6 Tbsp. Swerve confectioners sugar substitute divided
• 1 ½ C. Sliced strawberries
• Sugar-free whipped cream or whipped coconut cream

Can you use almond meal?

No, this recipe will not turn out properly if you use almond meal instead of almond flour. You need almond flour, not almond meal.

How to make almond flour strawberry shortcake

• Preheat the oven to 350 degrees. 
• Place the mozzarella cheese and cream cheese into a microwave-safe bowl. 
• Heat the cheeses for 30 seconds at a time until completely melted and combined. 

• Add the cheese mixture to a medium mixing bowl with the almond flour, egg, baking powder, vanilla extract or almond extract, xanthan gum, and 3 Tbsp of the sugar substitute.
• Blend together until well combined. 

• Form the almond flour mixture into 12 small balls of dough, and press slightly to form a biscuit shape. Place the biscuits on a parchment-lined baking sheet. 
• Bake for 15-20 minutes until lightly golden brown, and let cool completely. 

• Place ½ cup of the sliced strawberries and 3 Tbsp of the sugar substitute into a food processor or blender, and puree well. 
• Slice the biscuits in half. 
• Lay one half of the almond flour biscuit on a plate, top with some sliced strawberries and some whipped cream. 
• Place the top onto the biscuit, and drizzle with the strawberry sauce. 
• Top your almond flour strawberry shortcake with more whipped cream before serving. 

Whipped cream substitutions

If you don’t want to use dairy whipped cream on your almond flour strawberry shortcake, you can use dairy-free whipped cream made from full-fat coconut milk. Or, try cashew cream cheese frosting on your strawberry cake.

Or, you can use dairy-free whip cream. You can adapt these gluten-free strawberry shortcakes to a variety of diets.

Keto strawberry shortcake sweetener ideas

To keep this a paleo or keto dessert, you will need to use a sweetener like Swerve. If you’re not concerned with the glucose in the strawberry shortcake, any granulated sweetener will work. Or, you can try maple syrup.

For a strictly paleo strawberry shortcake, leave out the sweetener entirely. This will affect the taste but it will be a paleo strawberry shortcake recipe.

I hope you enjoy this easy strawberry shortcake recipe. You can use the remaining sliced strawberries in a smoothie or on your yogurt.

More keto cake recipes

If you enjoyed this gluten-free strawberry shortcake, you might want to try this next. It’s absolutely delicious.

• Almond flour chocolate chip cake
• Does almond flour need to be refrigerated?
• Almond flour peanut butter cookies
• Almond flour mug cake

Yield: 12

Almond Flour Strawberry Shortcake

Print

Looking for an Almond Flour Strawberry Shortcake recipe? Try this delicious keto strawberry shortcake recipe with your favorite berries.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 ½ C. Shredded mozzarella cheese
• 2 oz. Cream cheese (try cashew cream cheese for dairy-free)
• 1 C. Almond flour
• 1 large egg
• 1 tsp. Baking powder
• ½ tsp. Vanilla extract or almond extract
• ¼ tsp. Xanthan gum
• 6 Tbsp. Swerve confectioners sugar substitute divided
• 1 ½ C. Sliced strawberries
• Sugar-free whipped cream or whipped coconut cream

Instructions

1. Preheat the oven to 350 degrees. 
2. Place the mozzarella cheese and cream cheese into a microwave-safe bowl. 
3. Heat the cheeses for 30 seconds at a time until completely melted and combined. 
4. Add the cheese mixture to a mixing bowl with the almond flour, egg, baking powder, vanilla extract, xanthan gum, and 3 Tbsp of the sugar substitute. Blend together until well combined. 
5. Form the mixture into 12 small balls of dough, and press slightly to form a biscuit shape. Place the biscuits on a parchment-lined baking sheet. 
6. Bake for 15-20 minutes until lightly browned, and let cool completely. 
7. Place ½ cup of the sliced strawberries and 3 Tbsp of the sugar substitute into a food processor or blender, and puree well. 
8. Slice the biscuits in half. 
9. Lay one half of the biscuit on a plate, and top with some sliced strawberries and some whipped cream. 
10. Place the top onto the biscuit, and drizzle with the strawberry sauce. 
11. Top with more whipped cream before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 136mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 6g