This coconut flour keto strawberry shortcake is served on a soft, flaky, buttery sweet biscuit and topped with fresh strawberries and whipped cream.
Are you on team sponge cake or biscuit?
There’s a huge debate for what strawberry shortcake is. Some people can only imagine whipped cream and fresh strawberries overflowing on sponge cake while others swear it’s blasphemy to use anything but a sweet biscuit.
For this recipe, I decided to create a coconut flour sweet biscuit. It’s the most delicious thing I have eaten in a long time. It’s tender and flaky and the top is crunchy because of the sugar.
This keto strawberry shortcake is so good that I would serve them to guests who aren’t on a gluten-free or keto diet!
Coconut Flour Keto Strawberry Shortcake Tools
For this recipe you will need:
- Parchment paper
- Square or round cake pan
- Large bowl
- Pastry cutter
- Measuring spoons and cups
- Silicone basting brush
- Large knife
- Cutting board
- Airtight storage container for leftovers
This keto strawberry shortcake comes together quickly and is a perfect dessert to use up fresh strawberries.
Start off buy making the shortbread biscuit and allow it to cool.
Cut the biscuit into equal parts. Then prepare the strawberry mixture and whipped cream. You can use homemade whipped cream with heavy whipping cream or coconut whipped cream (dairy-free).Print
Keto Strawberry Shortcake
These coconut flour strawberry shortcakes are served on soft, flaky, buttery sweet biscuits topped with fresh strawberries and whipped cream.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Yield: 9 strawberry shortcakes 1x
- Category: dessert
- Cuisine: american
- Diet: Gluten Free
Strawberries & Whipped Cream Topping:
- 6 cups chopped strawberries (chop them large or small based on your preference)
- ¼ cup erythritol (or keto sugar substitute of choice)
- Homemade whipped cream or dairy-free whipped cream
- 1 cup coconut flour
- ¼ cup erythritol
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter or coconut oil, cold and cut into cubes
- ½ cup cold milk or coconut milk or almond milk
- 3 large eggs
- 2 tbsp milk or coconut milk or almond milk for glazing
- Erythritol for sprinkling on top
- In a medium bowl, mix together the strawberries and erythritol and store them in the refrigerator until needed. Can be made 1 day ahead.
- Preheat oven to 450° F. Line a square or round cake pan with parchment paper.
- In a large bowl, mix the coconut flour, sugar, baking powder, and salt together.
- Add the butter to the flour mixture. Use a pastry cutter or fork and mix together until it resembles crumbs. You can use a food processor instead and pulse until crumbs form.
- Add milk and eggs, mix the dough until it forms a dough that stays together. Don’t overmix.
- Gently spoon the dough into the cake pan. Try to make the dough even without pressing it down.
- Gently brush milk over the top and sprinkle sugar all over the top.
- Bake for 12-18 minutes or until the large biscuit is golden brown on top. Remove from the oven and allow to cool for 15 minutes before assembling.
- To assemble, cut the biscuit cake into 9 pieces. You can assemble the shortcakes warm or cold. If you are using whipped cream made from coconut cream then I suggest waiting until the shortcakes are 100% cooled because the dairy-free whipped cream will melt.
- Cut the individual biscuit in half and layer with strawberries and whipped cream. Serve immediately.
Note: If the cake batter looks too watery to you, add ½ tablespoon of coconut flour at a time until the batter can form a dough.
Nutrition Data: 9.5 net carbs per serving
- Serving Size: 1 shortcake
- Calories: 345
- Sugar: 6g
- Fat: 29g
- Carbohydrates: 9.5g
- Fiber: 6.4g
- Protein: 5.5g
How can I make this recipe dairy-free?
You can easily make this recipe dairy-free. Instead of using butter use cold coconut oil and use coconut milk or almond milk instead of regular milk.
How can I make this keto-friendly?
You can easily make these strawberry shortcakes keto-friendly by using erythritol instead of sugar.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe I suggest you use only coconut flour.
Why does this recipe use barely any coconut flour?
Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour. If you do add more coconut flour, add ½ tablespoon of coconut flour at a time until the dough looks correct to you.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I can’t eat eggs. How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make a chia egg:
- 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces 1 large egg
- 1/4 cup of applesauce replaces 1 large egg