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prep time
30 min
cook time
25 min
ready time
55 min
Keto Japanese Strawberry Shortcake
You will love this Keto dessert recipe! Filling but light and refreshing, this stunning cake is constructed using a Keto vanilla cake, lightly sweetened whipped cream, and strawberries. Together the cake is excellent for any Low Carb or Keto diet. Two vanilla cake layers are baked in separate pans. The first one is spread with the whipped cream and decorated with fresh strawberry halves. Then it is topped with the second layer of cake and more whipped cream and berries. The construction is simple enough even for those with limited baking experience.
What kind of strawberries should I use?
Please use fresh strawberries only for this recipe. You should slice them to remove the leaves and cut them in half.
Is this cake non-dairy?
It is not, but feel free to use ghee or coconut oil instead of butter and coconut cream instead of heavy whipping cream to make this suit your non-dairy needs.
Serving suggestions
Serve this delicious cake after other great Keto dinner recipes like https://www.carbmanager.com/recipe/keto-japanese-cha-shu-pork-belly Keto Japanese Cha Shu Pork Belly.
Net Carbs
2.8 g
Fiber
2.5 g
Total Carbs
29.3 g
Protein
5.5 g
Fats
19.8 g
212 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
3 cup
Monk Fruit Erythritol Blend
1 cup
Coarse Kosher Salt
0.25 tsp
Baking powder
2 teaspoon
Butter
0.5 cup
Almond milk
0.5 cup
Vanilla extract
2 teaspoon
Raw egg
2 large
Cream Heavy Whipping
1 cup, whipped
Monk Fruit Erythritol Blend
1 cup
Strawberries, fresh
8 large - 1 3/8" diameter
Recipe Steps
steps 9
55 min
Step 1
Preheat an oven to 350 F. In the bowl, combine the almond flour, monk fruit blend, kosher salt, and baking powder with a wooden spoon or spatula.Step 2
Melt the butter and add that to the bowl along with the eggs and vanilla. Combine it well.Step 3
Heat the almond milk in the microwave until hot and add that to the dough mixture. I like to use hot milk because it helps keep the cake extra moist after the baking process. Mix well with a spatula.Step 4
Grease two 6” cake pans with avocado oil. Then evenly divide the batter between the two cake pans. Bake the cakes for 10 mins then rotate them and another 12-15 minutes until golden brown on top.Step 5
Allow the cakes to cool completely in the pans. They will be too delicate to remove before they are cooled down, so use caution.Step 6
In the meantime, whip the heavy cream with the remaining monk fruit blend until stiff peaks form. Wash and prepare the strawberries by cutting off the leaves and slicing them in half. Once the cakes are cooled, run a knife around the outside edge of the first cake. Invert the cake onto a plate. Top the entire layer with strawberry halves turned cut side down.Step 7
Spread the cake with a generous portion of whipped cream. The cream and strawberries will form the inside layer.Step 8
Invert the second cake onto another plate or parchment paper and place it bottom side up on top of the cream exposing the flat base to become the top part of the cake. Spread the cake with another generous portion of whipped cream.Step 9
Dice the last strawberry and decorate the top of the cake with it. Store the cake in the refrigerator until ready to serve.
