Keto Strawberry Shortcake Recipe (Healthy, Vegan, & Gluten-Free)

A proper shortcake should be slightly sweet and crumbly, similar to a scone or a biscuit. The best thing about this recipe is that by using the Sweet Swaps, we make the healthiest strawberry shortcake possible, AND we eliminate the hassle of pastry cutters, food processors and fancy dough folding techniques required in traditional shortcake recipes. This superfood shortcake is a simple variation of a scone. Whip up the dough in 10 minutes and instead of forming a big circle and slicing scones, we’ll use a large cookie scoop to make rounded dollops of dough which bake into cute little shortcakes. Plus, this healthy strawberry shortcake recipe is fuss free, contains far less calories, 11x the fiber, almost double the protein and only 8g net carbs when made with the Grain-Free Flour Swap. Top these gluten-free shortcakes with juicy red strawberries and a dollop of vanilla bean coconut whipped cream and immediately transport your taste buds into summertime bliss!

For a protein-packed breakfast variation, top your high-fiber shortcake with strawberries and Greek Yogurt instead of coconut whipped cream. The extra protein will balance out the macronutrients for more sustained energy and focus throughout your morning. Don’t forget, it’s protein combined with fiber that keeps you feeling full and satisfied.

Strawberries are very low in net digestible carbohydrates so I still consider this a keto and diabetic safe dessert when the shortcakes are made with Grain-Free Flour Swap. Strawberries are also loaded with vitamin C and antioxidants which can reduce heart disease, inflammation and risk of cancer. Strawberries have actually been shown to slow down digestion of glucose when eaten with a high carbohydrate meal, reducing blood sugar and insulin levels after eating. This key feature of strawberries makes them exceptionally useful at preventing metabolic syndrome and type 2 diabetes. When you combine the health benefits of strawberries and the Detox Desserts* Sweet Swap ingredients, this summertime dessert becomes medicine for the entire family. Bring on the strawberries healthy bakers!

Not only does using the Detox Desserts* Flour Swap make it easy to make this shortcake gluten-free, but it also helps promote healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase the number of healthy gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with the added digestive benefits we all love with a healthy dose of fiber. Don’t forget the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This easy recipe for keto strawberry shortcake is not only free from all the unhealthy ingredients found in traditional dessert but it’s actually gently detoxifying to the body…double win!

The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin work together to slow down digestion of this healthy shortcake. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded strawberry shortcake.

I’ve tested this sugar free strawberry shortcake recipe with Whole-Grain and Grain-Free Flour Swap a few times. They are equally delish and both allow you to make your strawberry shortcake recipe gluten free and healthy! The Whole-Grain Swap shortcakes have a few extra slowly digesting healthy carbs, but I love the hearty, earthy flavor they have. The Grain-Free Flour will provide the lowest carb (keto/paleo) version. The Grain-Free shortcakes bake amazingly well, but with a more dense, crumbly texture and a mildly sweet, nutty flavor. I tested this recipe using both flours in equal parts (1 cup Whole-Grain plus 1 cup Grain-Free Flour to equal the full 2 cups of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free shortcake and still allows for a small dose of healthy grains.

For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating a Whole-Grain Swap shortcake for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap shortcake for dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

4. Use your large cookie scoop to create 8 equally portioned round shortcakes and space them out on your parchment lined baking tray. I shaped my Grain-Free shortcakes using my hands to make them look pretty. They will expand some as they bake but will keep their shape. 

5. Bake for about 18-20 minutes until the tops are golden (Grain-Free shortcakes bake for a total of 20-25 minutes, but turn down the oven to 325 degrees after 10 minutes and watch them closely so the bottoms don’t burn). 

6. Remove from the oven and cool completely on a wire rack.

7. Make the strawberry topping by sprinkling 1-2 teaspoons of Sugar Swap on the sliced strawberries, mix well and transfer to the fridge to allow them to marinate. 

8. Make the coconut whipped topping by scooping the chilled white, fatty portion of coconut cream into a large mixing bowl. Save the liquid portion for your morning smoothie. Add the Powdered Sugar Swap, pinch salt and a few drops of vanilla extract. Use an electric hand mixer on high speed to beat until firm peaks form and smooth consistency is reached. Store in the fridge until ready to assemble your shortcakes. 

9. Assemble your shortcakes by slicing the shortcakes in half, top with strawberries and coconut whipped cream. Serve immediately.