My very favorite dessert is Strawberry Shortcake. My grandmother used to make a 6 layer strawberry shortcake that was out of this world. With the weather warming up, I’m starting to see fresh strawberries everywhere, which of course makes me start thinking about keto/low carb foods with berries. So far, I’ve made a Lemon Berry Fluff and Mixed Berry Muffins that turned out fantastic! The other day cravings for a Strawberry Shortcake hit me out of nowhere, so I started experimenting with a 90-second cake recipe. Over the past week, I have made this Keto Strawberry Shortcake recipe many different ways with varying ingredients before settling on THE ONE. Now, I wouldn’t eat this cake by itself as I think most keto type cakes alone are kind of dry. Also, it’s important to make this cake very thin. I used a 6″ glass dish. Other cakes that I made that were thicker just weren’t as good since we have to limit the number of berries that we add. I think it is even better if you once you add the strawberry mixture to the cake you pop it in the fridge for a little while so that the strawberry juice begins to saturate the cake. Also, I was lazy and squirted Reddi-Wip on top instead of making homemade whipped topping. I know. I’m sure there are ingredients that aren’t great, but I was SO EXCITED to eat this I just couldn’t make the time to whip up the homemade version. I hope you love this recipe as much as I do. If I hadn’t already used all my strawberries this week testing this recipe, I would make one right now as a special treat to celebrate just how yummy Keto Strawberry Shortcake is to my tummy!
Have you ever seen anything more keto-glorious? Is that even a word? I’m sure it wasn’t until I made this Keto Strawberry Shortcake. Now I know for certain that this is a way of life I could stick to forever and ever!
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several great books you may want to check out here.
- 1/4 cup strawberries diced
- 1 tsp Swerve confectioners
Grease a 6-inch ramekin well then add butter and cream cheese and melt in the microwave.
Add all other ingredients and whisk together until combined.
Cook for 90 seconds in the microwave then remove from dish and allow to cool.
In a separate bowl, dice strawberries (I used 2 strawberries) and add Swerve confectioners. Stir well.
Poke holes in the 90-second cake and spoon strawberries on top.
Add Reddi-Wip or homemade whipped topping if desired and enjoy!
The sugar alcohols from Swerve are not included in the nutritional information since most do not count in total carbs.