Keto Glazed Strawberries Shortcake Sando

Indulge in the guilt-free pleasure of our Decadent Keto Glazed Strawberry Shortcake Sandwiches, a culinary masterpiece that combines the luscious sweetness of ripe strawberries with the rich, buttery flavor of almond flour shortcakes. Perfect for those following a ketogenic lifestyle or anyone craving a delightful treat without compromising on taste or health goals. These sandwiches elevate traditional shortcake to a new level of elegance and satisfaction.

Shortcake Perfection: Crafted with care, our almond flour shortcakes boast a tender crumb and delicate texture that perfectly complements the juicy sweetness of fresh strawberries. Blending almond flour with eggs, melted butter, and a hint of vanilla extract, these golden-brown discs are baked to perfection, exuding a tempting aroma that beckons with every bite. The subtle nuttiness of almond flour enhances the overall sensory experience, making each mouthful a symphony of flavors and textures.

Glorious Glazed Strawberries: Our glazed strawberries are the crowning glory of this culinary creation, bursting with vibrant color and natural sweetness. Sliced strawberries are gently tossed in a mixture of powdered erythritol, tangy lemon juice, and aromatic vanilla extract, allowing them to macerate and develop a delectable syrupy glaze. This simple yet effective technique accentuates the strawberries’ inherent sweetness while adding a tantalizing hint of tartness, creating a harmonious balance of flavors that dance on the palate.

Whipped Cream Dream: No strawberry shortcake is complete without a generous dollop of whipped cream, and ours is no exception. Velvety smooth and luxuriously creamy, our whipped cream is whipped to perfection using heavy cream, powdered erythritol, and a touch of vanilla extract. With each airy spoonful, it adds a decadent richness that elevates the dessert to new heights of culinary delight, providing a delightful contrast to the fruity sweetness of the glazed strawberries and the nutty undertones of the almond flour shortcakes.

Assembly and Presentation: Assembling our Decadent Keto Glazed Strawberry Shortcake Sandwiches is a joyous affair, as each element is carefully layered to create a symphony of flavors and textures. The almond flour shortcakes are sliced in half horizontally, providing the perfect canvas for a generous spoonful of whipped cream followed by a mound of glazed strawberries. Topped with the remaining shortcake halves, each sandwich is a work of art, a testament to the beauty of simplicity and the artistry of flavor.

Conclusion: With our Decadent Keto Glazed Strawberry Shortcake Sandwiches, indulgence knows no bounds, as you savor every blissful bite without a hint of guilt. Whether enjoyed as a sumptuous dessert or a delightful afternoon treat, these sandwiches are sure to captivate your senses and leave you craving more. Elevate your culinary experience with this masterpiece of flavor, and let the magic of strawberries and cream transport you to a realm of pure culinary bliss.


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For the shortcake:

  • 2 cups almond flour
  • 1/4 cup granulated erythritol or sweetener of choice
  • 1/4 cup melted butter or coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt

For the glazed strawberries:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons powdered erythritol or powdered sweetener of choice
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered erythritol or powdered sweetener of choice
  • 1 teaspoon vanilla extract



  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, granulated erythritol, baking powder, and a pinch of salt.
  3. In another bowl, whisk together the melted butter or coconut oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined and a dough forms.
  5. Divide the dough into 6 equal portions and shape each into a round disc, about 1/2 inch thick.
  6. Place the dough discs on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until lightly golden brown. Remove from the oven and let cool.
  7. While the shortcakes are baking, prepare the glazed strawberries. In a bowl, combine the sliced strawberries, powdered erythritol, lemon juice, and vanilla extract. Stir gently to coat the strawberries evenly in the glaze. Set aside to macerate.
  8. In a separate mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form to make the whipped cream.
  9. Once the shortcakes have cooled, slice each one in half horizontally.
  10. To assemble the sandwiches, place a dollop of whipped cream on the bottom half of each shortcake, followed by a spoonful of the glazed strawberries. Top with the other half of the shortcake.
  11. Serve immediately and enjoy your keto glazed strawberry shortcake sandwiches!


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