Summer is such a treat on keto as the berries are in season and there’s so many things to make with them! The weather this year has made the harvests bountiful and they’ve been popping up at just about every farmers market we’ve been to. Since summer’s coming to a close, we thought that picking up some strawberries would be a great idea before they’re out of season!
The keto cloud bread does perfect with this easy shortcake recipe. Instead of using the traditional biscuit or croissant pre-made dough to make the shortcake portion, these light and fluffy cakes are a great complement with the acidic strawberries and rich whipped cream. They are so light and fluffy, it’s almost having a keto angel food cake sandwiching the delicious filling.
Yields 5 Keto Strawberry Shortcakes
The Preparation
Keto Puff Cakes:
- 3 large egg
- 3 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 2 tablespoons erythritol
Filling:
- 1 cup heavy whipping cream
- 120 grams strawberries
The Execution
1. Preheat oven to 300°F. Separate the egg whites from the yolks. Start the beat the egg whites until they are fluffy.
2. In the container with the yolks, add cream cheese, vanilla, baking powder, and erythritol and beat until smooth.
3. Fold egg whites slowly into the egg yolk mixture. Add about 1/3 the egg white mixture and aggressively fold in, then add the rest a little bit at a time to fold in gently.
5. Spread the mixture evenly on a baking sheet with a silpat or parchment paper. Bake for 25-30 minutes. This should make 10 puff cakes in total (2 puff cakes per strawberry shortcake).
6. Once done, whip some heavy cream up and slice some strawberries.
7. Assemble the strawberry shortcakes with 2 strawberries and a dollop of heavy cream.
This makes a total of 5 servings of Easy Keto Strawberry Shortcakes. Each serving comes out to be 273 calories, 25.9g fats, 3.7g net carbs, and 6.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 3 ounce cream cheese | 291 | 28.9 | 3.5 | 0 | 3.5 | 5.2 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/4 teaspoon baking powder | 1 | 0 | 0.3 | 0 | 0.3 | 0 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 120 gram strawberries | 38 | 0.4 | 9.2 | 2.4 | 6.8 | 0.8 |
| Totals | 1386 | 130.8 | 21 | 2.4 | 18.6 | 33.5 |
| Per Serving (/5) | 277 | 26.2 | 4.2 | 0.5 | 3.7 | 6.7 |
Easy Keto Strawberry Shortcakes
Ingredients
Keto Puff Cakes:
- 3 large egg
- 3 ounce cream cheese softened
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- 2 tablespoon erythritol
Filling:
- 1 cup heavy whipping cream
- 120 gram strawberries
Instructions
- Preheat oven to 300F. Separate the egg whites from the yolks. Beat the whites until fluffy.
- Add the cream cheese, vanilla, baking powder, and erythritol to the egg yolks and beat until smooth.
- Slowly fold the egg whites into the egg yolk mixture. Add about one-third of the mixture at first and mix well, then gently fold in the rest a little bit at a time.
- Spread the mixture in equal measures onto a baking sheet lined with a Silpat or parchment paper. (Remember, each strawberry shortcake requires two separate halves, so total cakes should be double the serving size listed.) Bake for 25–30 minutes.
- Once done, whip up some heavy cream up and slice the strawberries.
- Assemble the strawberry shortcakes with the sliced strawberries and a dollop of heavy cream.
I made these last night and they were delicious. One question though, mine turned out a little runny and looked more like thin pancakes. How can I correct this? Also, they were delicious and a great consistence but I would have liked the batter to look more like yours in the picture.
Thanks,
Catherine
Made this tonight and the family loved it! 🙂
Wish it would have said add vanilla. It’s in the oven now before I noticed
My apologies for leaving that out Ashley. I’ve gone ahead and updated the recipe.
These are so yummy! I was used to a biscuit for the shortcake, so I added a pinch of salt to the batter. They really do have a shortcake taste!
Really glad you liked them Peggy!
High altitude baking can definitely have an impact on the textures – and unfortunately I haven’t been able to find good rules for keto baking. You may be able to find some information online about egg whites – maybe some cream of tartar would help?
I just made this and the puff pastry “dough” was super runny
The dough tends to be pretty runny, but once you cook it it should firm up.
I figured that out as soon as I put them in cupcake cups to cook them. It still worked but I think I’ll try it the other way next time.
Still runny and it turned into a puddle on the cookie sheet. What am I doing wrong?
The cakes used are known as “cloud bread” in the keto world. It’s possible that you didn’t whip the egg whites enough, but it’s hard to say without more information.
Anyone tried freezing these ?? How long will they keep in the fridge ??