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Get It NowIt looks like dessert, it smells like dessert, it tastes like dessert… but this keto strawberry shortcake in a jar is made with the right ingredients and will keep you full until lunch! Yes, this low carb strawberry shortcake recipe is healthy enough for breakfast (kind of like a deconstructed keto strawberry muffin recipe!). And keto, low carb, and gluten-free. But before you go thinking it’s going to take an hour to put together and you want it NOW, this sugar-free strawberry shortcake is quick, easy, and ready in just a few minutes.
The only thing better than a mug cake is a mug cake with a multitude of textures and layers. This easy keto strawberry shortcake combines dense and crumbly vanilla pound cake cubes, sweet and succulent strawberry slices, and of course, velvety sugar-free whipped cream. The combination of flavors is refreshing, comforting, and energizing all at once.
This almond flour strawberry shortcake recipe was originally published on August 6, 2016, and was republished in March 2020 to add better photos, useful tips and answer common questions. In case you’re curious, the original photo looked like this:
How To Make Keto Strawberry Shortcake In A Jar
This sugar free strawberry shortcake in a jar is ready in just 5 minutes! Yes. FIVE! Take a look at the easy steps:
- Melt the butter in a wide-mouth glass jar. Stir in vanilla extract.
TIP: You can also use a mug or ramekin if you like.
- Make keto shortcake. Add almond flour, coconut flour, erythritol, baking powder, sea salt, and egg to the jar. Stir until combined. Smooth the top with the back of a spoon.
- Cook. You can use the microwave for 90 seconds, or heat in the oven if you’re using an oven-safe vessel.
- Cut into cubes. Run a knife along the edge and flip over on a plate to release. Cut the cake into cubes.
- Assemble the easy keto strawberry shortcake. Place half of the cake cubes at the bottom of a jar. Top with half of the strawberries, and half of the whipped cream. Repeat the layers of cake, strawberries, and whipped cream.
- Top it! I like a generous swirl of whipped cream and a strawberry on top!
How Many Carbs In Strawberry Shortcake?
This keto strawberry shortcake recipe has just 5 grams net carbs per serving. The full nutrition stats can be found below the recipe card.
Can You Omit The Almond Flour Or Coconut Flour?
This sugar-free strawberry shortcake recipe includes both almond and coconut flour for the best texture, but you can use just one or the other if you like:
- To make it with almond flour only: Replace the 1/2 tbsp coconut flour with 1 1/2 tbsp additional almond flour (3x the amount), on top of the almond flour already in the recipe.
- To make it with coconut flour only: Replace the 3 tbsp almond flour with 1 tbsp additional coconut flour (1/3 the amount), on top of the coconut flour already in the recipe.
The results are NOT the same if you use only one type of flour, but doable if you have to avoid one of them for whatever reason. If you find the batter is super thick, feel free to thin it out with a little unsweetened almond or coconut milk.
Can You Make It Dairy-Free?
Yes! Simply sub the whipped cream with coconut whipped cream instead, and replace the butter with coconut oil.
Can Strawberry Shortcake Be Made In Advance?
The low carb shortcake can be made ahead, but the whole dessert is best assembled right before eating, so that the strawberries and cream are fresh. It may get soggy as it sits.
Can You Freeze Low Carb Strawberry Shortcake?
The low carb shortcake portion can be frozen for 1-2 months. Just don’t make the whipped cream or assemble the strawberry layers until you’re ready to serve. These are best fresh. And, since it only takes a couple of minutes to make this, making it fresh is easy even when you’re short on time.
More Keto Dessert Recipes
If you like this keto friendly strawberry shortcake, you might like these other keto low carb dessert recipes:
- French Almond Cake – This lightly sweetened cake is a perfect dessert for any occasion.
- Keto Chocolate Mug Cake – Need dessert in a hurry? Try this mug cake, ready in less than 5 minutes!
- Low Carb Frozen Peanut Butter Pie – Is there a better combo than peanut butter and chocolate? This frozen pie will make you a believer!
- Low Carb Vanilla Milkshake – Creamy and cool, it’s always a good time for a milkshake! Add strawberries for a strawberry milkshake.
If you want to make more shortcakes at once, I think you can adapt this gluten-free strawberry shortcake to be low carb. Simply use a low carb flower, sugar-free sweetener, and unsweetened almond or coconut milk with vinegar instead of the buttermilk.
Tools To Make Low Carb Strawberry Shortcake
Tap the links below to see the items used to make this recipe.
- Cream Whipper – I love this whipper! All you have to do is pour in heavy cream, screw on the cap, add nitrous oxide using a disposable screw-in charger, and shake it until the whipped cream forms. It pays for itself pretty quickly, compared to buying store bought whipped cream – and more importantly, low carb and so much healthier without added chemicals. The whipper allows me to store the rest for later without it going flat.
- Strawberry Slicer – This gadget makes slicing strawberries easy! Which is perfect for keto strawberry dessert recipes.
- Glass Jars – Be sure to pick up some glass jars to make this delicious dessert recipe.
Keto Strawberry Shortcake Recipe In A Jar
Keto Strawberry Shortcake (In 5 Minutes!)
With layers of low carb cake, juicy strawberries, and whipped cream, this easy keto strawberry shortcake takes just 5 minutes to make.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Melt the butter in a mug or ramekin in the microwave (about 30 seconds). Stir in vanilla extract.
- Add the almond flour, coconut flour, erythritol, gluten-free baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.
- Microwave for 90 seconds, until firm.
- Run a knife along the edge and flip over a plate or paper towel to release. Cut the cake into cubes.
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Place half of the cake cubes at the bottom of a jar. Top with half of the sliced strawberries, then half of the whipped cream. Repeat the layers of cake, strawberries, and whipped cream.
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Recipe Notes
Serving size: 1/2 entire recipe
*Make your own whipped cream by beating heavy cream with a hand mixer until stiff peaks form, or to make it even easier, use a cream whipper to make whipped cream that you can store for later (I love mine!). You can add a sweetener prior to beating, but it's not necessary (due to the sweetness of the cake and strawberries).
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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83 Comments
Dre P.
0I wouldn’t change a thing! I was blown away by this recipe and it’s simplicity for the amazing flavours I got to experience. Thanks soooo much!
Jaimie Ramsey
0This was fabulous! I tripled it and microwaved in a small rectangular glass pan to have enough for breakfast for me and 3 little kiddos. 🙂 It cooked in about 4 minutes. The cake was fantastic– perfect texture, flavorful, and a lovely base for strawberries and whipped cream!
I used a little less butter than 3 tablespoons (for a triple batch) and added a little heavy cream. I also used about 3 tablespoons of Pyure instead of the erythritol. It was the perfect sweetness.
Definitely saving this one to make again!
Jaimee
0Is there a way to make this if I don’t have a microwave? Tia
Wholesome Yum D
0Hi Jaimee, You can bake the cake portion in the oven. Bake at 350 Degrees F for approximately 15 minutes. Enjoy!
Jenni
0Wonderful!! Quick, easy, and very satisfying snack for that sweet tooth cravings.
Cee
0Can we just substitute the Coconut flour for the Almond flour? I don’t like the taste of the almond flour.
Wholesome Yum M
0Hi Cee, Sorry coconut flour and almond flour are not interchangeable.
Kate cordova
0Great! Easy! My 10 year old daughter made them for the family. Added a topping of cinnamon. Delicious. Thank you!
Susan
0Can you share which cream whipper you use? It takes me to the Amazon site, but there are several to choose from. I had one years ago but it was brought from Scotland. I’d like to get a new one since whipped cream is now a staple in our home as we put it in our coffee being on the KETO inspired diet. Appreciate you taking the time to respond. Thanks! Susan
Wholesome Yum M
0Hi Susan, This is the cream whipper I use. I hope this helps!
Rachel
0This was delicious the texture of the shortcake is so good
Love that it’s a quick treat
Tracey
0This strawberry shortcake recipe is easy and put of this world!
Sarah
0I was trying to make something for our family & friends Fourth of July Lunch. And I quadruple the recipe and it turned out so nicely. The ingredients I had on hand were blanched Almond Flour and liquid Allulose. And I was hoping it would turn out ok.
First batch was made in the microwave for 4 people with the double recipe. And our family gobbled it up like people have not seen food for months. And the one I made in the oven with quadruple recipe had to stay in the oven 350 for around 20 minutes as I accidentally put the batter in the glass pan. At the end it all came out so nicely. Absolutely love it. I’ll be making this a few more times!!
Jessica P Sloderbeck
0Oh my goodness this is soooooo good I can’t believe I didn’t try it sooner!!!
Adriana N Teles
0How would you make this for a large group, in larger quantity?
Wholesome Yum M
0Hi Adriana, You can multiply this recipe to make a trifle instead of individual jars for desserts. I hope this helps!
Ines
0This was delicious! Husband loves strawberry shortcake so this will be made a lot! I used Lakanto monk fruit sweetener and added a few more strawberries. So easy and quick to make too.
Ciera
0Sooo delicious! Recipes like these are what keep me on track with keto.
Patricia Smith
0I loved this recipe! I was pleasantly surprised of the flavor of the shortcake.
Colleen
0This was one of the best keto desserts I have eaten in the last year and a half! Awesome, I did add a few slivered almonds! Great job
Jaimie
0This was delicious! I tripled the recipe and baked it in 6 sections of a scone pan. It was light and fluffy, like a really good yellow cake, not the “pound cake” texture the recipe describes (although I know from experience that microwaved cakes have a different texture than oven-baked cakes, so that might be the difference). Topped it with diced strawberries and cream whipped with a hand mixer, not a fancy gas-injecting gadget 😉 I’ll definitely be making this again!
MJ
0Hi
Made this recipe twice everyday for the past 3 days for my hubby and myself. Today, I used your cake recipe, left out the sweetener and vanilla and added in some seasoning and about a tsp of olive oil and used it as a bread! Made a glorious grilled cheese (with some delicious trimmings) and it’s really the VERY first time since I’ve started Keto that I feel that I’ve had an actual sandwich! Each recipe gives me 2;x 2 ‘slices’ or 4 ‘slices’ in total. Just wanted to say thanks ! ! !
Cathy Aros-Heller
0I made this just last night! It was so delicious. I will definitely make this again!
Karen Edwards
0Made this and it was amazing even hubby liked. Thank you for making my keto journey more interesting.
Gina
0Easy peasy to make! I had a sweet tooth and this hit the spot.
Yoli
0Hi there, how do we get away from the taste of Almond flour baked goods? No matter how much flavoring I put I still taste (not almond-ey) but something else. I don’t like the taste of a total coconut flour baked goods. Is there any hope? Thanks so much
Wholesome Yum M
0Hi Yoli, Have you tried making fathead dough for your baked goods? It does contain either coconut or almond flour, but the dough is mostly made from mozzarella cheese, so it has a more neutral flavor. I have recipes for Cinnamon Rolls, Dinner Rolls, Cheese Bread, Bagels, and Soft Pretzels all made with a fathead dough base.
Dana
0Just made this and surprisingly it came out really good (I haven’t had the best of luck with keto/low carb homemade snacks in the past). I would have like it a bit sweeter but erythritol has a burning sensation to me, however, I will be making this again. Thank you!
Maya | Wholesome Yum
0Hi Dana, I’m glad you liked it. Try allulose instead if erythritol has a burning sensation for you.
Laura
0This is the best low carb cake I ever had! Great texture and flavor.
Danielle
0Amazing! I am so glad I came across this recipe! Super easy to make and turned out better than I could have imaged.
Christy Stillwell
0Hi, I love the simplicity of this recipe however, I do not have a microwave, could you please share how to make Strawberry Shortcake in a conventional oven?
Wholesome Yum M
0Hi Christy, You can bake the cake portion in the oven. Bake at 350 Degrees F for approximately 15 minutes. Enjoy!
Lou Ann
0Tried this tonight and we really enjoyed it. Easy and tasted great. Tried a chaffle recipe a few days ago for strawberry shortcake (not your recipe) and we weren’t a fan. Thanks for rescuing our strawberry shortcake! 🙂
David Keith
0Wow, this was fabulous! The shortbread is softer than normal shortbread but still delicious. I used erythritol gold which gave it a nice brown colour. Will be making this again! Fully recommended!
Linda Rider
0This came together so nice and quick. It was deicious! will make again. thank you
Samantha A Whitson
0This is a wonderful, time & energy efficient, amazing treat! So yummy AND healthy~ very impressed. I’m always so grateful to find classic ‘comfort foods’ that I simply had not yet considered adapting~ Thank you dearly for this, and every bit of thought & effort you put into this most “Wholesome Yum” website! By far, my favorite go-to site for new ideas, classic favorites and the simplicity of eating better overall! You have provided an exceptional resource that I am proud to share. =)
Claudia Lamascolo
0Wow what a great easy recipe we loved this and I will make it again soon !
Renee Goerger
0Thank you for this fun to eat low-carb recipe. I love the presentation!
Kathleen
0I use this recipe all the time. It is one of our favorites. I am not on a Keto diet but bake mostly gluten free and sugar free. I just made a pineapple upside down version of the basic mug cake recipe and it was a big hit. I just mixed the batter in a separate small dish. Then I melted butter in a mug, sprinkled in some Swerve brown sugar added some crushed pineapple (in unsweetened juice, well drained and patted dry). I topped it all off with the batter and baked it in the oven. (you could use the microwave instead). I let them cool for a few minutes, ran a knife around each one and turned them upside down on a small plate. Waited a minute or so and lifted off the mug and let cool. They were beautiful and delicious. I am thinking to try it with peaches and maybe even a maple bacon version using Lakanto Maple syrup since I often eat these cakes for breakfast.
Glenda Rinehart
0Looks absolutely delish. Just wondering why there is a star by the erythritol since there is no reference to it in the Notes???
Wholesome Yum M
0Hi Glenda, Thank you for catching this! I will have it amended.
M
0It’s 2022 now and I still don’t see any note regarding the erythritol asterisk. 🤔 Do love this recipe, but I only have swerve right now and wondering how that would translate.
Wholesome Yum D
0Hi, You can use my Sweetener Conversion Guide to get the calculation.
Susan Albrecht
0I’d love to try this but you use erythritol. I’m intolerant to erythritol sweeteners, they cause migraines. Is it possible to use cane sugar? What amount, if yes?
All artificial sweeteners give me migraines. Cane sugar gives me the usual digestive issues but no migraine (unless in large quantities)
Wholesome Yum
0Hi Susan, I don’t use sugar in my recipes but you could certainly substitute it. Keep in mind it will no longer be low carb, though. You can find the conversion using my sweetener calculator.
Shirley
0Is there a formula for substituting almond flour or some other kind of flour for coconut flour in recipes?
Thanks.
Wholesome Yum
0Hi Shirley, almond flour and coconut flour work very differently in recipes and should never be used as aa 1:1 substitution. In this case, you might be able to add additional almond flour, but the texture will be different and the cake may be more moist.
K
0So delicious!! This came together in a flash and was so tasty. Couldn’t even tell it was low carb. Thanks for sharing!
Cristi
0I made this receipe and switched the flours up (3 Tbsp coconut flour, 1/2 Tbsp almond flour) because I favor coconut flour. It was the best shortcake I have ever had. I also used monk fruit as my sweetner. I can’t believe this was keto ! Thank you for the awesome receipe. 🙂
Rose
0This turned out better than I imagined. Perfect little microwave sponge cake. I used mixed berries and coconut cream sweetened with coconut sugar and vanilla for a deeper flavor. Thanks!
Fariba
0Wow! Delicious. I just made these but in a ramekins and in the oven. I doubled the ingredients and made 2 ramekins baked for 20 minuets. Very tasty and I’m going to make them as a big cake next to serve for getting to fathers. Thanks a lot for your always good recipes!
Maya | Wholesome Yum
0I am so happy you liked this, Fariba! Thanks for stopping by!
Al Hays
0I’m used to shortcake made from Bisquick and this is tasty and different. My daughter was trying to tell me what it tasted like and she said it was kind of like zucchini bread with a little spice to it. I used two tablespoons of Swerve confectioners sweetener and am wondering if that gave it the spicy kind of taste. We usually chop up the strawberries and add sugar but I added Swerve. Maybe too much Swerve being in the chopped berries and the cake; although, it didn’t taste too sweet just left a kind of hot taste. Also, the cake had a kind of chewy texture to it. Do you have any recipes more like Bisquick shortcake?
Wholesome Yum
0Hi Al, you may have used too much Swerve here. Sweeteners with erythritol can cause a burning taste/sensation if the amount is large enough. I would recommend not adding additional sweetener to the berries next time.
Dino
0Unfortunately, sugar free jello contains aspartame which we all are aware is ridiculously unhealthy :/
I would highly recommend swamping the sugar free jello out for the home made jello.
Maya | Wholesome Yum
0Hi Dino, Are you thinking of a different site? I don’t use sugar-free jello in any of my recipes.
Batoul
0Hi Maya! This recipe sounds just perfect and I’m dying to try it, but would it work to bake in an oven not a microwave? If yes can you please let me know how long does it need and the temp ? I’d appreciate your reply.
Maya | Wholesome Yum
0Hi Batoul, Yes, you can make it in the oven in an oven-safe ramekin. It would probably take about 15 minutes at 350 degrees.
Tarryn Conry
0Hi! Can I use better batter instead of using the coconut flour and almond flour?
Maya | Wholesome Yum
0Hi Tarryn, I haven’t tried that. You probably can but may need different amounts because different flours absorb liquids in different amounts. Let me know how it goes if you try it.
bakerbynature
0Perfect summer dessert!
megunprocessed
0This looks incredible! Mason jar desserts are perfect for a picnic!
Kelly
0I just made strawberry shortcake with angel food cake, per the hubby’s request. But I have leftover strawberries so I can try this recipe too. It looks delicious!
Megan Stevens
0How beautiful and delicious!!
RecipestoNourish
0So cute how she feels about strawberries! My kiddos love them too. This looks SO good! What a fun treat.
foodhuntersguide
0I love how easy this is to make!
Linda Petersen Spiker
0I love that you chose to serve it in a mason jar!