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Easy Creamy Keto Strawberry Shortcake Cups

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A quick and easy low-carb dessert featuring a buttery almond flour shortcake base, creamy whipped filling, and fresh macerated strawberries. Perfect for keto diets and satisfying sweet cravings without the guilt.

Ingredients

Scale
  • 1 ½ cups almond flour (150g), preferably blanched
  • 2 tbsp ground flaxseed
  • 3 tbsp powdered erythritol (or monk fruit sweetener)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter (85g), softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 8 oz cream cheese (225g), softened, full-fat
  • ½ cup heavy cream (120ml), whipped
  • 2 tbsp powdered erythritol (for filling)
  • ½ tsp vanilla extract (for filling)
  • 1 cup fresh strawberries (150g), sliced
  • 1 tbsp powdered erythritol (for strawberries)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone molds.
  2. In a bowl, whisk together almond flour, ground flaxseed, powdered erythritol, baking powder, and salt until evenly combined.
  3. In a separate mixing bowl, beat softened butter with the egg and vanilla extract until smooth and slightly fluffy (3-4 minutes with a mixer).
  4. Gradually add the dry ingredients to the butter mixture, folding gently with a spatula until a thick batter forms. If dry, add a teaspoon of heavy cream.
  5. Spoon the batter evenly into each muffin cup, filling about ¾ full. Smooth the tops with the back of a spoon.
  6. Bake for 15-18 minutes, or until tops are golden and a toothpick inserted comes out clean. Avoid overbaking.
  7. Let the shortcake cups cool completely in the tin before removing (about 30 minutes).
  8. While cooling, toss sliced strawberries with powdered erythritol and let sit for 10-15 minutes to macerate.
  9. Beat softened cream cheese until smooth. Whip heavy cream until stiff peaks form, then fold into cream cheese with vanilla extract and powdered erythritol. Adjust sweetness as desired.
  10. Remove shortcake bases from the tin and place in serving dishes. Spoon or pipe a generous layer of creamy filling on top, then add macerated strawberries. Garnish with fresh mint leaves if desired.

Notes

Use ripe but firm strawberries to avoid watery cups. Frozen strawberries can be used if thawed and drained well. Keep cream cheese and butter softened but not melted for smooth mixing. Avoid overbaking almond flour shortcakes to prevent dryness. Macerate strawberries to create natural syrup but drain excess liquid if too watery to keep crust crisp. Store leftovers refrigerated up to 3 days; crust may soften. Freeze shortcake bases separately for longer storage. Variations include berry swaps, dairy-free substitutions, adding lemon zest or almond extract, nut-free flour alternatives, and chocolate variations.

Nutrition

Keywords: keto dessert, low-carb dessert, strawberry shortcake, keto strawberry shortcake, creamy dessert, almond flour dessert, keto cups

Find it online: https://yumyep.com/easy-creamy-keto-strawberry-shortcake-cups-recipe-perfect-for-low-carb-desserts/