Low Carb Strawberry Shortcake Recipe

Low Carb Strawberry Shortcake Recipe



I’ve had zero luck making any dessert that is both low carb and tasty.  So today I had a major sugar craving ( several lately) and I decided to adapt a low carb pancake recipe  for the cake part.

I personally love the biscuit type strawberry shortcake vs the angel food cake type.   Maybe it’s because my mom always made a sweet biscuit as her base, and I really wanted to match the texture and taste.

For the Icing  you can use Whipped Cream  – I had left over Dr. Oetker Vanilla Mousse made from cupcakes that are low cal and somewhat low carb  – So I simply used this as my filler vs making whipped cream.

You’ll also need strawberry’s – 1 Pint should do the trick, but It will vary on how big your cake is, and how many strawberries you decide to put on.

Here’s what I did


I  made a double batch and used 2 9x 9 ( Pam sprayed )pans

Spread biscuit dough in pan using Spatula.  ( It’s not terribly thick about 1/4 of an inch)

Then baked it at 350 for about 15 minutes ( till sides were brown) and let cool off completely.

Flip over one pan onto plate ( knock on bottom)

Added strawberries/ Whipped Topping on the bottom


Then added another Biscuit layer (by flipping over and tapping on bottom)

Added remaining whipped topping + sliced strawberries.


No need for double layer! It’s optional. My mom’s strawberry shortcake was double layered like this: And I had to make it just like she used to  – Minus the carbs where I could!


Low Carb Strawberry Shortcake Recipe

Recipe Type: Low Carb Dessert
Author: Theresa Bruce
Prep time:
Cook time:
Total time:
Serves: 4-6
Good old Fashioned strawberry shortcake – Sweet biscuit bread style strawberry shortcake. This recipe is for 1 layer of strawberry shortcake – If you want a double layer – simply make 2 batches
  • 1 cup of almond flour
  • 3/4 cup of Splenda
  • 1 tsp baking powder ( to get it to rise a bit) – You could skip this ingredient
  • 1 Egg
  • 1 tsp vanilla extract
  • 1/4 softened butter
  • Whipped Topping ( You could use whipping cream and splenda,) or use whatever low carb frosting you love ( suggest vanilla or Plain)
  • Strawberries ( Sliced) ( 1 container)
  1. Preheat oven to 350 degrees
  2. Simply mix your dry ingredients well together
  3. ( almond flour, splenda, baking powder )
  4. then add your wet ingredients and mix well together. It will be like a giant lump. This is how is suppose to be.
  5. Spread in 9×9 cake pan.
  6. Bake for approximately 15 minutes.
  7. Let Cool
  8. Add your whipped topping and strawberries.


Carb count in 1 layer or 1 biscuit Recipe: 

  • 1 Cup of Almond Flour =  24 Carbs ( Bob’s Red Mill)
  • 3/4 Cup of Splenda is approximately 48 Carbs
  • Butter 0.03 Carbs
  • Egg 1 Carb
  • Baking powder 2.3 g

= 76 Carbs for whole cake biscuit part.

Divide by 6 servings = 13 Carbs per serving + Whipped topping and strawberries.



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