Low-Carb Strawberry Lemon Shortcake

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.
Course Dessert
Cuisine American, low-carb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Annissa Slusher


For the shortcakes:

For the strawberry glaze

For serving:

  • whipped cream sweetened with stevia optional


For the shortcakes:

  1. Preheat oven to 375ยบ Fahrenheit. Prepare a cookie sheet by spraying with coconut oil or lining with parchment.

  2. In a medium bowl, whisk together almond flour, granulated sweetener, baking soda, salt and lemon zest. 

  3. Cut in the chilled butter using a pastry blender. Mixture will appear mealy.

  4. In a small bowl, whisk together the egg, vanilla extract, and lemon extract.

  5. Stir the wet ingredients into the almond flour mixture.

  6. Spoon batter onto the prepared cookie sheets creating six rounded portions. Allow at least two inches between mounds as shortcakes will spread out.

  7. 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:

  1. In a 1 quart saucepan, whisk together the granulated sweetener and xanthan gum until thoroughly mixed.

  2. 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

  3. To serve:

Spoon the strawberries over the shortcakes.

  1. Top with whipped cream, if desired

Recipe Notes

Serving size: One shortbread with 1/6th of the strawberry sauce.

Per serving:

Calories: 200

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.