This Low-Carb Strawberry Lemon Shortcake is a classic summer dessert everyone will enjoy! It can work in low-carb, ketogenic, diabetic, gluten-free, sugar-free, Atkins, and Banting diets.
I hadn’t planned on creating a strawberry recipe to release this week. In fact, I had a blueberry recipe I was noodling around with. Then I went shopping. As I was picking out some beautiful blueberries for the planned recipe, the sweet scent of strawberries came wafting my way. I couldn’t help but check out the strawberry display. Yep! They were not only gorgeous, but organic. I couldn’t turn them down.
There are lots of versions of strawberry shortcake out there. My mother always made hers using biscuits. These were the same biscuits she served at breakfast and with soups and stews–no sugar added. Even though the biscuits weren’t sweet, they didn’t need to be. The strawberries were sweet enough for the entire dessert. The biscuits did provide a buttery canvas for the sweet, strawberry flavors to shine.
Other people grew up with strawberry shortcake made from the little spongecake “bowls” found in the grocery store next to the strawberry display. These were a lot sweeter than my mother’s biscuits and worked well with the strawberries as well. To me, however, nothing I buy in a store is as good as homemade.
These days, if you want to make homemade strawberry shortcake, there are hundreds of different recipes on the web. These recipes vary from being like my mothers unsweetened biscuits to angel food cake, and to even to chocolate cake. Yup, there is a shortcake for any taste you have. There are even several low-carb varieties.
With all of those recipes out there, why am I putting out yet another? I guess I would like to think mine is special. My Low-Carb Strawberry Lemon Shortcake recipe has cakes with a light lemon flavor. This flavor combines well with the strawberries and brings strawberry shortcake to a new level. The cakes are light with a texture is somewhere between a biscuit and a cake. Strawberries in a sweetened glaze cascade over the cakes making a glorious presentation. If you like, top it off with a dollop of whipped cream. After all, what isn’t better with whipped cream?
This Low-Carb Strawberry Lemon Shortcake recipe is a low-carb version of the classic with a twist of lemon. It’s a perfect dessert for any summer meal. Enjoy!
Low-Carb Strawberry Lemon Shortcake
For the shortcakes:
For the strawberry glaze
- whipped cream sweetened with stevia optional
For the shortcakes:
Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by spraying with coconut oil or lining with parchment.
In a medium bowl, whisk together almond flour, granulated sweetener, baking soda, salt and lemon zest.
Cut in the chilled butter using a pastry blender. Mixture will appear mealy.
In a small bowl, whisk together the egg, vanilla extract, and lemon extract.
Stir the wet ingredients into the almond flour mixture.
Spoon batter onto the prepared cookie sheets creating six rounded portions. Allow at least two inches between mounds as shortcakes will spread out.
Bake in the preheated oven for 14-18 minutes or until the tops spring back when lightly touched. Place on a rack to cool.
For the strawberry topping:
In a 1 quart saucepan, whisk together the granulated sweetener and xanthan gum until thoroughly mixed.
Whisk in water and lemon juice, one tablespoon at a time. Bring mixture to a simmer, then remove from heat. Allow glaze to cool for five minutes, then stir in the strawberries
Spoon the strawberries over the shortcakes.
Top with whipped cream, if desired
Serving size: One shortbread with 1/6th of the strawberry sauce.
Fat (g): 18
Carbs (g): 7
Fiber (g): 3
Protein (g): 5
Net carbs (g): 4
Note: Nutritional information does not include the optional whipped cream.