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
Filling/Topping Ingredients
- 3 ½ ounce strawberries
- ¼ cup ruled.me strawberry chia seed jam
- ½ cup heavy whipping cream
- ⅓ cup erythritol
- 7 drop liquid stevia
Cake Ingredients
- ½ cup butter
- 3 large egg
- ⅓ cup erythritol
- 7 drop liquid stevia
- 1 teaspoon vanilla extract
- ⅔ cup almond flour
- 33 gram unflavored low-carb protein powder
- ¼ teaspoon salt
- 2 tablespoon psyllium husk powder
- ½ teaspoon baking powder
Instructions
- Bring butter and eggs to room temperature. Preheat oven to 350F.
- Cream butter, using a hand blender. Add erythritol and liquid stevia, then mix again.
- Add eggs and vanilla extract to the butter mixture, then mix again.
- In a mesh strainer, add all dry ingredients over the wet ingredients: almond flour, unflavored protein powder, salt, psyllium husk powder, and baking powder.
- Tap the sides of the mesh strainer to sift the dry ingredients over the wet ingredients.
- Mix everything together until smooth and no lumps appear. Then, pour into a greased baking dish and smooth it out.
- 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.
- 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 is perfect, I just bought some organic strawberries!
Awesome to hear Darlene – I have no doubt you’ll enjoy it!
Craig, in your remarks, you say, “When I put my cake together, I poured 1 tbsp. over the bottom half and the top half of the cake.” My question is What did you pour? I can’t find a reference anywhere.
Also, would it be too thin to cut in half if baked in a standard 8″ cake pan?
Thx.
I meant heavy cream, sorry – I’ll go back and correct this.
As for the 8″ cake pan, I am not sure – I don’t use round baking pans much to be honest. If anything, you can make 1 1/4 amount the batter if they can fit into your macros.
Will strawberries kick you out of ketosis? (Approximately how many?)
Stephanie,
They can, yes. It depends how many you eat and what you ate before. There is no “I can eat 13 strawberries and be in keto, but 14 will kick me out”. There’s no magic number, and it will differ from person to person based on eating schedule, time eating, activity factor, and current metabolic rate. You just have to watch out and try to consume as little carbs as possible. I sliced the strawberries super thin, so that you still can taste them – but you’re not eating a lot at once.
I may skip this recipe until I have lost the weight I want to lose and then when I add some items back, include this for special occasions! It looks so yummy!! Thanks Craig!
That’s probably a good idea Stephanie. I usually suggest staying away from fruits for at least 2 weeks (but generally recommend a month, so you can at least become fat adapted first). Fruits in general have to be watched because of the fructose, and if you’d rather stay away for a while – I’d back you on that 🙂
Hia, wondering if there’s any subs for the psyllium? It causes me to combust internally. Thanks so much!
I heard flaxseed can be used in replacement for psyllium, though for me personally, it has never given the same result. Possibly flax and a little bit of xanthan gum mixed in? I haven’t found a completely exact replacement for psyllium, unfortunately.
Hi, could I substitute the protein powder with anything? More almond flour maybe?
You could use a mix of coconut flour and almond flour as a sub 🙂
What tempreture do you bake at?
350F 🙂
Hi
I just made the cake part of the dessert and after doing everything the recipe said, and having the exact ingredients except I had ground almonds instead of meal, I found that when adding the eggs to the butter and sweetener mixture, it curdled and seem to separate.
I persevered and added the dry ingredients but it definitely didn’t look like yours and it still had a curdled look.
So disappointed as I made the strawberry jam last night which is lovely though not sweet enough so was all set to do the other steps for a family meal tomorrow.
I may have to do something else.