This keto strawberry shortcake features a light and airy cloud bread layer instead of the classic biscuit or croissant. It’s topped with rich and creamy whipped cream and sweet strawberries, making it a super refreshing low-carb dessert perfect for summer.
I make my cloud bread super often, and one day I had some leftover whipped cream from my tres leches cake. I decided to fill the cloud bread with whipped cream and add strawberries, and it was a dreamy combination of textures and flavor.
Then I thought to make a sweet cloud bread version with a hint of vanilla to make it taste even better.
The result was amazing—a delicious, low-carb dessert that’s perfect for any occasion. The light and fluffy cloud bread went perfectly with the rich whipped cream and juicy strawberries. Adding a bit of vanilla to the cloud bread made the flavors even better, making each bite super tasty.
It’s quick and easy to make, needs only a few ingredients, and is always a hit with family and friends. Plus, it’s a great way to enjoy a classic dessert while staying low-carb.
Why You Are Going To Love This Keto Strawberry Shortcake
- Easy: This recipe is simple and straightforward, perfect for any skill level.
- Make Ahead: You can prepare the cloud bread base in advance and just assemble the shortcake when you’re ready to serve.
- Delicious and Fresh: The combination of fresh strawberries and whipped cream makes it a perfect summer dessert.
- Low-Carb: With only 5g net carbs per serving, it’s a fantastic treat that fits well into your keto lifestyle.
Ingredients For Keto Strawberry Shortcake
For The Cloud Bread
- Eggs – Use large, room-temperature eggs. Separate the whites and yolks.
- Cream cheese – I usually go with full-fat cream cheese, but mascarpone works great too, especially for this shortcake.
- Sweetener – Pick your favorite keto-friendly sweetener to add a touch of sweetness.
- Cream of tartar – This helps stabilize the egg whites, keeping them nice and frothy when mixed with the other ingredients.
For The Filling
- Heavy cream – Whip this up for a rich, creamy filling.
- Sweetener – Use a keto-friendly sweetener to keep it low-carb.
- Vanilla extract – Make sure you’re using high-quality vanilla extract for the best flavor.
- Strawberries – Fresh strawberries are the best. You can also swap them out for your favorite fruits if you prefer.
Instructions
To see the detailed instructions for making this keto strawberry shortcake, scroll down to the recipe card. Here are the basic steps:
Make the Sweet Cloud Bread: Separate the eggs into whites and yolks, placing the whites in one bowl and the yolks in another. Beat the egg whites with cream of tartar until firm peaks form. In a separate bowl, mix the egg yolks with cream cheese and sweetener until smooth. Gently fold the beaten egg whites into the yolk mixture. Add a pinch of xanthan gum to prevent the cakes from spreading too much. Scoop the mixture onto a parchment-lined baking tray and bake until golden and fluffy.
Whip the heavy cream: Pour the cold heavy cream into a mixing bowl and add the sweetener and vanilla extract. Use a hand mixer to whip the cream until it thickens and forms stiff peaks. Be careful not to over-whip, as this can cause the cream to turn into butter.
Assemble the cake: Once the cloud bread has cooled, start assembling the shortcake. Take one piece of cloud bread and spread a generous layer of whipped cream on top. Add a layer of sliced strawberries. Top with another piece of cloud bread. Repeat the process to make multiple layers if desired.
Serve immediately and enjoy your refreshing keto strawberry shortcake!
Tips For Making The Perfect Keto Strawberry Shortcake
- Prevent Spreading: Add a pinch of xanthan gum to the cloud bread mixture to prevent the cakes from spreading too much while baking. This helps them hold their shape better.
- Beat Egg Whites Properly: Make sure to beat the egg whites until firm peaks form. This is key for getting that fluffy texture in your cloud bread.
- Gently Fold: When you fold the egg whites into the yolk mixture, do it gently to keep the batter airy. This ensures your cloud bread stays light and fluffy.
- Make Ahead: You can make the cloud bread base ahead of time and just assemble the shortcake when you’re ready to serve. This saves time and makes it easier to enjoy the dessert whenever you want.
Variations
- Berry Mix Shortcake: Replace strawberries with a mix of fresh berries like blueberries, raspberries, and blackberries.
- Raspberry Chia Seed Jam Shortcake: Instead of using fresh strawberries, spread Raspberry Chia Seed Jam over the heavy cream for a unique texture and flavor.
- Chocolate Keto Shortcake: Add a tablespoon of unsweetened cocoa powder to the cloud bread mixture for a chocolatey twist.
- Coconut Keto Shortcake: Mix shredded unsweetened coconut into the whipped cream for a tropical flavor, and sprinkle toasted coconut flakes on top for added crunch.
- Lemon Zest Shortcake: Add a teaspoon of lemon zest to the cloud bread mixture for a refreshing citrus flavor.
- Cheesecake Keto Shortcake: Mix softened cream cheese into the whipped cream for a cheesecake-like filling.
- Matcha Green Tea Shortcake: Add a teaspoon of matcha green tea powder to the whipped cream for an earthy, unique flavor.
More Strawberry Recipes
- Almond Flour Strawberry Blueberry Cake
- Cheesecake Stuffed Strawberries
- Keto Strawberry Blondies
- Cottage Cheese Strawberry Ice Cream
- Berry Cheesecake Salad
Keto Strawberry Shortcake Recipe
Description
Ingredients
For The Cloud Bread
- 3 large eggs room temperature, separated
- 3 tbsp full-fat cream cheese or mascarpone
- 2 tbsp sweetener
- 1/4 teaspoon cream of tartar
For The Filling
- 1 cup heavy cream
- 1/3 cup sweetener
- 1 tsp vanilla extract
- 1 cup fresh strawberries sliced
Instructions
Make the Cloud Bread
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Separate the eggs into whites and yolks, placing the whites in one bowl and the yolks in another.
- Beat the egg whites and cream of tartar with an electric mixer until firm peaks form.
- In a separate bowl, whisk the cream cheese, sweetener, and egg yolks until creamy.
- Using a spatula, gently fold the egg whites into the cream cheese yolk mixture.
- Scoop the mixture onto the parchment paper in 8 circular shapes.
- Bake for 30-35 minutes, until golden and fluffy. Let cool.
Prepare the Filling
- Add the heavy cream and vanilla extract to a bowl and mix with an electric mixer until it thickens to form whipped cream.
Assemble the Shortcake
- Take one piece of cloud bread and spread some whipped cream on it. Add a layer of sliced strawberries. Top with another piece of cloud bread.
- Repeat with the remaining cloud bread and filling.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
