Almond Flour Strawberry Shortcake with Fresh Berries

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A keto-friendly dessert featuring a tender almond flour crust, fresh strawberries, and lightly sweetened whipped cream. This American-inspired keto recipe (low-carb), ready in about 55 minutes, layers almond flour, erythritol, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 6 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a food processor, pulse 1 1/2 cups almond flour, 1/4 cup erythritol, 1/2 tsp baking powder, and 1/4 tsp salt until combined.
  3. Step 3: Add 1/4 cup cold cubed butter and pulse until mixture resembles coarse sand.
  4. Step 4: Add 1 large egg and pulse until dough forms.
  5. Step 5: Press dough evenly onto baking sheet to form a 1/2-inch thick layer.
  6. Step 6: Bake for 20-25 minutes until golden at edges, then cool completely.
  7. Step 7: Toss 1 cup sliced strawberries with 1 tbsp powdered erythritol and let sit 10 minutes.
  8. Step 8: Whip 1 cup heavy cream with 2 tbsp powdered erythritol and 1 tsp vanilla until soft peaks form.
  9. Step 9: Cut cooled crust into squares, top with berries and a dollop of whipped cream.

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