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When it comes to satisfying your sweet tooth while adhering to a low-carb lifestyle, the challenge often lies in finding desserts that not only taste great but also align with your dietary goals. Enter the Keto Strawberry Shortcake Cups—a delightful fusion of classic flavor and modern nutrition. These cups offer all the indulgence of traditional strawberry shortcake, but without the guilt of excess sugar and carbohydrates. With their creamy filling and fresh strawberry topping, they are perfect for family gatherings, special occasions, or simply a personal treat on a quiet evening.

Keto Strawberry Shortcake Cups

Satisfy your sweet tooth with Keto Strawberry Shortcake Cups, a delicious low-carb dessert that combines classic flavors with healthy ingredients. These guilt-free treats feature a creamy filling and fresh strawberries, perfect for any occasion. Easy to prepare and customizable, they fit seamlessly into your keto lifestyle. Enjoy these delightful cups at parties or as a personal indulgence, knowing that you're sticking to your dietary goals without sacrificing taste.
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Ingredients
  

For the Shortcake Cups:

1 cup almond flour

1/4 cup coconut flour

1/4 cup erythritol (or any keto-friendly sweetener)

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced

2 tablespoons erythritol (or to taste)

1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy cream

2 tablespoons powdered erythritol

1 teaspoon vanilla extract

Instructions
 

Prepare Strawberries: In a mixing bowl, combine sliced strawberries, erythritol, and lemon juice. Toss gently to coat and let it sit for about 20 minutes, allowing the strawberries to release their juices.

    Make Shortcake Cups: Preheat your oven to 350°F (175°C). In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, and salt.

      Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond extract (if using) until well combined.

        Combine & Bake: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Divide the batter evenly among greased muffin tins (about 6 cups). Bake for 15-20 minutes, or until lightly golden and a toothpick comes out clean. Allow the cups to cool completely.

          Whip the Cream: In a mixing bowl, add heavy cream, powdered erythritol, and vanilla extract. Whip using a hand mixer or stand mixer until soft peaks form. Be careful not to over-whip.

            Assemble the Cups: Once the shortcake cups have cooled, slice them horizontally. Place the bottom half of each cup in a serving dish, spoon over a generous amount of the strawberry filling, and top with whipped cream. Place the top half back on and add a dollop of whipped cream and a few strawberry slices for garnish.

              Serve: Enjoy immediately or chill in the fridge for 30 minutes before serving.

                Prep Time, Total Time, Servings

                  15 minutes | 50 minutes | 6 servings