Strawberry Shortcake
Strawberry Shortcake

Strawberry Shortcake

Recipes   Gluten Free     Sweets     The Classics    



  • 2 cups almond flour
  • 1/3 cup unflavored whey protein powder
  • 1/4 cup sifted coconut flour
  • 1/4 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1 tbsp lemon zest
  • 1/4 tsp salt
  • 4 large eggs
  • 1/3 cup butter or coconut oil, melted
  • 1/2 tsp vanilla extract


  • 1 cup heavy whipping cream
  • 3 tbsp confectioner’s Swerve Sweetener
  • 1/2 tsp vanilla extract
  • 1 lb strawberries, washed, hulled and sliced



  1. Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the almond flour, whey protein, coconut flour, Swerve, baking powder, lemon zest and salt. Break up any clumps with the back of a fork.
  3. Add eggs, butter and vanilla extract and stir until thoroughly combined. Using wet hands, roll several tablespoons of dough into balls and place several inches apart on prepared baking sheet.
  4. Flatten balls to about 1 1/2-inch thickness with the palm of your hand. Bake 15 to 18 minutes, until firm to the touch and just golden brown around the edges. Remove and let cool.


  1. Beat whipping cream with confectioner’s Swerve and vanilla until it holds stiff peaks.
  2. Cut each shortcake open with a serrated knife and place bottom half on plates. Top with several tablespoons of whipped cream and spread to the edges.
  3. Divide strawberries evenly among shortcakes and add top half of shortcake. Serve immediately.

Makes 10 servings.

Nutrition Facts

Serving Size 1 slice

Servings 10

Calories 320
Total Fat 27g
Total Saturated Fat 11g
Cholesterol 125mg
Sodium 95mg
Total Carbs 19g
Dietary Fiber 5g
Sugars 5g
Swerve 8g
Protein 10g
Net Carbs: 6g