Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 slices
Calories 360 kcal
Ingredients
Cake
8 eggs
1/4 cup lemon juice
1 cup heavy cream
1 tsp vanilla extract
1 tsp lemon liquid stevia or vanilla or clear
3/4 cup Swerve confectioners sweetener
1/2 cup coconut flour or 60 grams
2 tsp baking powder
1/2 tsp salt
10 ounces strawberries
Stabilized Keto Whipped Cream
2 tbsp water
1/2 tsp gelatin unflavored
1.5 cups heavy cream
1/4 cup Swerve confectioners sweetener
pinch salt
Instructions
Cake
Place eggs, lemon juice, cream, extract, stevia and Swerve into a stand mixer and blend until combined or whisk by hand.
Whisk the coconut flour, salt and baking powder together then slowly pour into into the wet ingredients in the mixer while it”s on low speed. Once well combined, evenly pour batter into each of the pans.
Bake for 30 minutes or until a toothpick in the center comes out clean. Allow to cool for 10 minutes then use a sharp knife to loosen the edges around the edges of the pan. Remove the sides and let cool completely before assembling.
Stabilized Whipped Cream
Place the water in a microwavable bowl and sprinkle the gelatin over it. Let sit for 2 minutes then microwave for 10 second intervals, stirring after each interval, until dissolved. May take up to 30 seconds. Allow to cool while you make whipped cream.
Using a clean bowl for the stand mixer, pour in the heavy cream, Swerve and salt. Using the whisk attachment, beat the cream until soft peaks form. Change the speed to low and drizzle the gelatin into the whipped cream until combined. Set aside or refrigerate until ready to assemble.
Assemble
Slice 6 ounces of strawberries into 1/4 inch slices. Save 4 ounces, whole strawberries, for later.
Place one cake onto a serving plate. I flipped mine over to have a flatter surface to work with. If you do not want to cover the sides of the cake with whip cream then use half the cream for this middle layer and the remaining for the top layer. Or if you want the cake like mine in the photos, spread 1/3 of the whipped cream onto the cake.
Lay about 4 ounces of sliced strawberries over the cream, save the other sliced strawberries to add to the top layer.
Place or flip the other cake over onto the strawberry layer. Spread the remaining cream or another 1/3 portion of the whipped cream onto the top of the cake or pipe it like I did. Insert slices of strawberries around the top layer of whipped cream. If covering the sides of the cake, use the remaining whipped cream to spread over the sides. Keep refrigerated for up to 3 days.
Recipe Notes
Needed: Two- 7 inch spring form pans with removable bottoms, leak proof
Net Carbs: 5g
Nutrition Facts
Keto Strawberry Shortcake Cake
Amount Per Serving (1 slice)
Calories 360
Calories from Fat 270
% Daily Value*
Fat 30g
46%
Saturated Fat 19g
119%
Cholesterol 164mg
55%
Sodium 225mg
10%
Potassium 249mg
7%
Carbohydrates 9g
3%
Fiber 4g
17%
Sugar 3g
3%
Protein 7g
14%
Vitamin A 240IU
5%
Vitamin C 23.8mg
29%
Calcium 84mg
8%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.