Yesterday, I posted the recipe for the Strawberry Chia Seed Jam. It seemed to have been a hit – and I’m so glad that so many of you tried and loved it! Today, we’re going to use that jam to make an absolutely epic strawberry shortcake. Between each layer of cake is a massive amount of whipped cream, strawberry chia seed jam (of course), and fresh sliced strawberries to give that elegant and classic look.
All in all, if you’re looking to impress someone, this would be a fantastic dessert. It takes a little time to put together, but the effort pays off tenfold in the end. The cake is slightly dry and crumbly, like I would expect with a traditional strawberry shortcake. The cream and jam, though, add that moist texture that you oh so need in a cakey dessert. The whipped cream finishes is all up with a rich, delicious, and airy texture that is just sublime.
When I put my cake together, I poured 1 tbsp. of heavy cream over the bottom half and the top half of the cake. This soaked into the cake and made it a little more moist. Traditionally, the cakey part of a strawberry shortcake is a little bit more on the dryer side, so if you’re not a huge fan of a more crumbly cake, then you can do this also. Make sure that you spread it out evenly over the top of each layer before you spread on the jam and pipe on the whipped cream.
I served this up at a party I was invited to, and since the theme was for summer – this was the perfect thing to bring. None of the people knew it was a low carb strawberry shortcake, and I even had 2 people ask me for the recipe! That one is always a slight win in the book of keto-ers when people are asking you for the recipe. What’s been the best recipe you’ve taken to a party or get-together? Let us know in the comments below!
Yields 6 servings of Low Carb Strawberry Shortcake
The Preparation
Filling/Topping Ingredients:
- 3 1/2 ounces strawberries
- 1/4 cup ruled.me strawberry chia seed jam
- 1/2 cup heavy whipping cream
- 1/3 cup erythritol
- 7 drops liquid stevia
Cake Ingredients:
- 1/2 cup butter
- 3 large egg
- 1/3 cup erythritol
- 7 drops liquid stevia
- 1 teaspoon vanilla extract
- 2/3 cup almond flour
- 33 grams unflavored low-carb protein powder
- 1/4 teaspoon salt
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon baking powder
The Execution
1. Bring butter and eggs to room temperature. Preheat oven to 350F.
2. Cream butter, using a hand blender. Add erythritol and liquid stevia, then mix again.
3. Add eggs and vanilla extract to the butter mixture, then mix again.
4. In a mesh strainer, add all dry ingredients over the wet ingredients: almond flour, unflavored protein powder, salt, psyllium husk powder, and baking powder.
5. Tap the sides of the mesh strainer to sift the dry ingredients over the wet ingredients.
6. Mix everything together until smooth and no lumps appear. Then, pour into a greased baking dish and smooth it out.
7. Bake for 25-30 minutes or until golden brown on the top. Once mostly cooled, use a knife to dislodge the sides of the cake from the dish, flip, and remove from the baking dish. Let cool fully. Slice strawberries into thin slices. Then, slice the cake into 2 layers. Lay the strawberries around the outside of each half of the cake on top, then put strawberry chia seed jam on the inner part on each top.
8. Whip up the whipped cream with sweetener of your choice and dollop it between the slices. Form the cake by placing one slice on top of the other, then pipe the rest of the whipped cream over the top of the cake.
This makes a total of 6 servings of Low Carb Strawberry Shortcake. Each serving comes out to be 776 calories, 447.1g fats, 3.8g net carbs, and 426.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 1/2 ounce strawberries | 32 | 0.3 | 7.6 | 2 | 5.6 | 0.7 |
| 1/4 cup ruled.me strawberry chia seed jam | 2495 | 2,495 | 2,495 | 2,495 | 0 | 2,495 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 2/3 cup almond flour | 434 | 37.5 | 16.5 | 9.8 | 6.8 | 15.8 |
| 33 gram unflavored low-carb protein powder | 116 | 0.5 | 2.1 | 1 | 1 | 25.8 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon psyllium husk powder | 112 | 0 | 25.6 | 22.4 | 3.2 | 0 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 4683 | 2,684 | 2,552.5 | 2,530.2 | 22.3 | 2,562.3 |
| Per Serving (/6) | 780 | 447.3 | 425.4 | 421.7 | 3.7 | 427 |
Low Carb Strawberry Shortcake
Ingredients
Cake Ingredients
- ⅔ cup Almond Flour
- ½ cup Butter
- 1 scoop Unflavored Protein Powder
- 3 large Eggs
- ⅓ cup Erythritol
- 1 tsp. Vanilla Extract
- ¼ tsp. Salt
- ¼ tsp. Liquid Stevia
- 2 tbsp. Psyllium Husk
- ½ tsp. Baking Powder
Filling/Topping Ingredients
- 3.5 oz. Strawberries
- ¼ cup Strawberry Chia Seed Jam
- ½ cup Heavy Whipping Cream
- Erythritol and Liquid Stevia to Sweeten
Instructions
- Bring eggs and butter to room temperature. Beat the butter until light in color, then add eggs, erythritol, and stevia and beat again until well combined.
- Sift dry ingredients over wet ingredients and mix again, then pour batter into a greasing 7 1/2" round baking dish. Smooth the batter with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown. Then, let cool and dislodge cake by going around the outside of the cake with a sharp knife.
- Once fully cooled, cut the cake into 2 layers. Slice the strawberries into thin slices and lay around the cake in a circular pattern.
- Spread 2 tbsp. Strawberry Chia Seed Jam over each layer. Then, whip the cream with sweetener of your choice and pipe the top of one layer.
- Place the layer with no whipped cream on it on top of the other layer. Then, pipe the rest of the whipped cream onto the top of the cake.
