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
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
  • ¾ 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
  • ¼ 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 9x9 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.



Leave a Reply

Rate this recipe: