It’s not summer without strawberry shortcakes, and these low carb strawberry shortcakes are just the dessert you need on a hot day!
We can’t let summer pass us by and not have strawberry shortcake. There’s really nothing better than sweet strawberries, a fluffy whipped cream and a yummy biscuit soaking up all the juices. My goal was to recreate this summer essential, but drastically reduce the carbs.
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The challenge was in the biscuits. I can’t really get around the carbs in the berries, and whipped cream is delicious with or without a carb free sweetener. Of course, I figured it out when I added my magic ingredient…mozzarella cheese!
To make the biscuits, I used the same recipe it used for my low carb biscuits and gravy recipe, with just a little tweaking. Now, I only bake with coconut flour if I’m going to be using a sauce or something that will overpower the coconut flavor. Don’t get me wrong, I love a good sugar free piña colada, but something about the taste of coconut flour irritates me. Thankfully, making the strawberries juicy helps to cover up the coconut flavor in this recipe!
I suggest cutting the strawberries up ahead of time. Sprinkle on just a little bit of sweetener and let it sit for a while. You want the juices of the strawberries to come out. It also helps to smash some of the berries to release the juices.
Tip: If you want to reduce the carbs even more in these low carb strawberry shortcakes, switch out the strawberries for raspberries!
- 3 cups strawberries, sliced (fresh or frozen)
- 1/2 teaspoon sweetener
- 1 cup heavy whipping cream
- 1 tablespoon sweetener
- For the Biscuits
- 1/4 cup butter, melted
- 4 eggs
- 1 cup shredded mozzarella cheese
- 1/3 cup coconut flour
- 1/4 cup Lakanto Monk fruit sweetener or Swerve
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Ahead of time, slice up strawberries and sprinkle with sweetener. Set aside to let juices release.
Preheat over to 400F.
In a bowl combine all the ingredients together, until it resembles a dough. On a baking sheet covered with parchment paper or a silicone baking mat, spoon biscuit dough into six biscuits, and shape them into round biscuit shapes. Bake for 15 -16 minutes.
In a separate bowl, add heavy whipping cream and one tablespoon sweetener. Mix with hand-mixer until whipped and fluffy.
Cut biscuits in half and layer strawberries and whipped cream. Pour on some of the juice from the strawberries on to the biscuits. Serve immediately and enjoy!
Serving Size:1 shortcake
Amount Per Serving: Calories: 357 Total Fat: 30.7g Saturated Fat: 17.4g Unsaturated Fat: 10.7g Cholesterol: 213.8mg Sodium: 202mg Carbohydrates: 11.5g Fiber: 4.4g Sugar: 5.2g Protein: 10.6g
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