Keto Strawberry Shortcake

These coconut flour strawberry shortcakes are served on soft, flaky, buttery sweet biscuits topped with fresh strawberries and whipped cream.


Strawberries & Whipped Cream Topping:




  1. In a medium bowl, mix together the strawberries and erythritol and store them in the refrigerator until needed. Can be made 1 day ahead.


  1. Preheat oven to 450° F. Line a square or round cake pan with parchment paper.
  2. In a large bowl, mix the coconut flour, sugar, baking powder, and salt together.
  3. 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.
  4. Add milk and eggs, mix the dough until it forms a dough that stays together. Don’t overmix. 
  5. Gently spoon the dough into the cake pan. Try to make the dough even without pressing it down.
  6. Gently brush milk over the top and sprinkle sugar all over the top.
  7. 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. 
  8. 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.
  9. 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

Nutrition Facts