Keto Almond Flour Strawberry Shortcake Recipe

I love a good dessert. The sweet finish to a meal, the happy sighs around the table—it’s the best. But you know what I don’t love? The aftermath. A sink full of mixing bowls, measuring cups, and every spatula I own. It’s enough to make me skip dessert altogether, and that’s a tragedy.

That’s why I created this Keto Almond Flour Strawberry Shortcake. It gives you all the joy of a classic summer dessert without the mountain of dishes. We’re talking tender, buttery biscuits, juicy berries, and fluffy cream. The whole dream. If you’re looking for another fun, no-fuss strawberry treat, you have to try this Strawberry Shortcake Puppy Chow.

Best of all, it fits a low-carb lifestyle. So you can have your cake and eat it too, literally, without the sugar crash or the cleanup crash. Let’s get into it.

Recipe Overview

Here’s the quick snapshot of what we’re making. It’s simpler than it looks, I promise.

• Cuisine: American
• Category: Dessert
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6

The Magic of a One-Pot (or One-Pan) Meal

Okay, I’ll be real. This is more of a “one-bowl” wonder than a one-pot stew. But the spirit is the same: minimal cleanup.

We mix the biscuit dough in one bowl. We macerate the strawberries in another (which you can often just reuse). That’s it. No fancy equipment, no endless steps. You spend your time enjoying the food, not scrubbing it off your pans.

All You Need (One Pot & These Ingredients)

Gathering your tools first makes everything smoother. You won’t need much.

For this recipe, grab one large mixing bowl, a baking sheet with parchment paper, and a medium bowl. A hand mixer helps for the cream, but a whisk and strong arm work too. Now, let’s talk ingredients.

The Full Ingredient List

Here’s your shopping list. Using fine almond flour is key for the best texture. Almond flour is incredibly versatile for gluten-free cooking, as you’ll see in recipes like these gluten-free zucchini fritters.

• For the Shortcake Biscuits:
  • 2 cups fine blanched almond flour
  • 1/3 cup granulated erythritol (or your favorite keto sweetener)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup cold unsalted butter, cubed
  • 2 large eggs
  • 1 tsp vanilla extract
• For the Sugar Free Strawberries:
  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp powdered erythritol
  • 1 tsp lemon juice
• For the Keto Whipped Cream:
  • 1 cup heavy whipping cream, very cold
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps, and you’ll keep the chaos contained. I do this all the time.

1. Prep: Heat your oven to 375°F (190°C). Line that baking sheet with parchment paper. No greasing, no sticking, easy cleanup.
2. Make the Biscuit Dough: In your large bowl, whisk the almond flour, sweetener, baking powder, and salt. Add the cold butter cubes. Use a pastry cutter or your fingers to work it in until it looks like coarse crumbs.
3. Finish the Dough: In a small cup, beat the eggs and vanilla together. Pour this into the flour mixture. Stir with a fork just until a thick dough forms. Don’t overmix.
4. Bake: Scoop the dough into 6 mounds on your baking sheet. Bake for 13-15 minutes until golden. Let them cool completely on the sheet.
5. Macerate the Berries: While the biscuits bake, toss your sliced strawberries, powdered sweetener, and lemon juice in that medium bowl. Let them sit. They’ll get juicy and perfect.
6. Whip the Cream: In a clean bowl (you can quickly rinse and dry your medium one!), beat the cold cream, sweetener, and vanilla until stiff peaks form.
7. Assemble: Split a cooled biscuit, pile on berries and their juice, and top with a huge dollop of cream. Enjoy immediately.

Pro-Tips for Perfect One-Pot Cooking

A few small habits make a huge difference in keeping your kitchen tidy.

First, measure your dry ingredients right into your main mixing bowl. You can often skip the extra cups. Second, keep a damp cloth nearby to wipe your hands and counters as you go. It stops messes from spreading.

Finally, for this recipe, make sure your butter and cream are very cold. It gives you flakier biscuits and fluffier whipped cream every time.

Storing & Reheating (Easy!)

This dessert is best fresh, but you can prep parts ahead. Store the baked biscuits in an airtight container for 2 days.

The macerated strawberries will keep in the fridge for a day. The whipped cream is best made right before serving. To assemble leftovers, keep everything separate until the last second.

Nutrition Notes

This is a treat, but a smart one for a keto diet. Here’s the approximate breakdown per serving (one biscuit with berries and cream).

• Calories: 420
• Fat: 39g
• Net Carbs: 6g
• Protein: 10g
• Fiber: 5g

Your One-Pot Questions, Answered

I get these questions a lot. Here are the quick answers to help you out.

Can I use frozen strawberries?

You can, but thaw and drain them very well first. Fresh berries give the best texture and won’t water down your beautiful dessert.

My dough is too wet. What do I do?

Different almond flour brands absorb moisture differently. If it’s sticky, just add another tablespoon or two of almond flour. Mix it in gently until it’s workable.

Can I make this dairy-free?

Yes! Use solid coconut oil instead of butter in the biscuits, and chill your can of full-fat coconut milk to make the whipped topping. It’s a great gluten free and dairy-free option. For another savory, gluten-free dish that uses almond flour beautifully, check out these Gluten-Free Almond Flour Zucchini Fritters.

And there you have it. A stunning, satisfying low carb dessert that doesn’t punish you with an hour of scrubbing. The flavors are classic, the method is simple, and your kitchen stays peaceful.

This recipe proves that you don’t need a pile of dirty dishes to make something truly special. It’s a win for your taste buds and your sanity. Now go make it, and soak up all the compliments.

I really hope you love this keto strawberry shortcake as much as I do. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!