Keto strawberry shortcake
Light and moist, made with mascarpone frosting and fresh strawberries, this keto strawberry shortcake recipe is a perfect low carb gluten-free dessert to enjoy during strawberry season.
Servings: 10 pieces
- 2 cup 200g almond flour
- ½ teaspoon xanthan gum
- 1 ½ teaspoon baking powder
- 5 large eggs at room temperature
- Pinch of salt
- ½ cup 100g granulated sweetener such as from Sukrin, Swerve
- 1 teaspoon vanilla extract
- 2 tablespoon 30g extra mild olive oil
- 9 oz 250g mascarpone cold
- ⅔ cup 60g powdered sweetener such as from Sukrin, Swerve
- 1 cup 250g heavy whipping cream cold
Filling and decoration
- ½ cup 70g fresh strawberries diced
- Fresh strawberries for decoration
For the sponge cake
Preheat the oven to 355F (180C). Line the bottom of an 8-inch (20cm) cake pan or springform with parchment paper.
In a mixing bowl, combine the almond flour, xanthan gum, and baking powder. Set aside.
In another mixing bowl, add the eggs, salt, and sweetener. Beat with a hand mixer for around 10 minutes or until tripled in size and pale yellow. Then, add the vanilla extract and olive oil and beat on low for 10 seconds.
Add the dry ingredients to the beaten eggs and fold gently using a rubber spatula until no dry ingredients are left. Work in 2 batches to make the combining process easier and to avoid deflating the egg mixture.
When done, pour the batter into the cake pan and bake on the lowest rack. Bake for around 35 mins or until the toothpick inserted into the center of the sponge cake comes out dry and clean. If the top is browning too fast, cover with a piece of foil and continue baking until done.
Remove from the oven and let cool down in the cake pan for 5-10 minutes. Then, run a blunt knife or a spatula against the wall of the pan to loosen the cake. Remove from the pan and place on a cooling rack to cool down to room temperature. If not using the same day, wrap in plastic wrap and refrigerate for up to 2 days.
For the frosting
Place all the frosting ingredients in a large mixing bowl and beat with a hand mixer to stiff peaks.
If desired, place ½ cup of the frosting in a separate bowl and color with a fat-soluble food coloring of your choice. Use to decorate the cake when it’s been assembled.
Assembling the cake
Cut the completely cooled sponge cake in half and place the bottom layer of the cake on a serving plate. Spread some frosting evenly on top.
Then, sprinkle the cubed strawberries in an even layer and pipe a thick border around the strawberry filling. Add more frosting on top and even out with a spatula.
Place the second layer of the cake on top. Add the rest of the non-colored frosting and spread evenly on top and on the sides of the cake.
Decorate with fresh strawberries and colored frosting (if you’ve made one), then refrigerate for at least one hour before serving.
NET CARB: 4g
Store the cake in the fridge for up to 3 days.
You can freeze sponge cake for up to 2 months.
Serving: 1piece | Calories: 273kcal | Carbohydrates: 6g | Protein: 9g | Fat: 36g | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 45mg | Calcium: 103mg | Iron: 1mg