Keto Strawberry Shortcake Recipe
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.
Servings: 4 servings
Calories: 302kcal
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.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 6g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 201mg | Sodium: 98mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 1mg | Net Carbs: 5g