Keto Strawberry Shortcake
I like to make everyday a little special. It doesn’t have to cost money or be a big event to be special. It is sometimes as simple as spending an hour fishing with my boys, hiking in the woods for “dinosaur bones” or celebrating National food holidays! My boys LOVE strawberries and since June 14th is National Strawberry Shortcake Day I thought celebrating with this for breakfast would be fun!
I also made Strawberry Shortcake with my biscuits that everyone loves (which you can find HERE) . It is delicious! But the thing that I LOVE about using my angel food cake for making Strawberry Shortcake is that there are no nut flours used so it keeps the total carbs very low.
To make the Shortcake, I used a stand mixer! I adore my stand mixer and it was my favorite foodie gift!
Find my FAVORITE stand mixer HERE (makes a GREAT gift!)
Keto Strawberry Shortcake
Ingredients
ANGEL FOOD CAKE:
- 12 large egg whites
- 2 teaspoon cream of tartar
- 1 pinch Redmond Real Salt
- 1 cup strawberry egg white protein powder or vanilla EGG WHITE powder
- 1 cup Natural Sweetener or powdered erythritol
- 1 tsp strawberry extract or other extract
CHEESECAKE SAUCE:
- 1 cup sliced strawberries
- 1 8 ounce package cream cheese, softened (or Kite Hill cream cheese if dairy free)
- 1/4 cup Natural Sweetener or equivalent powdered sweetener (or more to desired sweetness)
TOPPINGS:
- Sliced Strawberries
- Whipped Cream sweetened with a touch of Swerve confectioners (or dairy free whipped cream)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Sift egg white protein and confectioners Swerve together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for “healthified” creme brule, “healthified” coconut custard, OR “healthified” ice cream). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won’t fall out). Add your favorite extract flavor. Quickly stir in the egg white protein mixture. Pour into a greased 9 by 9 inch square baking dish. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool completely before slicing.
- To make the cheesecake sauce, place the strawberries, cream cheese and sweetener into a food processor or blender and puree until smooth. Taste and adjust sweetness to your liking.
- Place the heavy cream into a whipped cream canister (I love THIS one), add a tablespoon or two of Swerve confectioners (or a teaspoon of stevia glycerite). Close and shake the canister. (or you can whip the heavy cream with sweetener until peaks form).
- To assemble, slice the angel food cake into 3 inch by 1 by 1 inch slices. Place 2 pieces into a serving bowl, top with a few tablespoons of cheesecake sauce. Top with sliced strawberries and whipped cream.
Nutrition
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This looks delicious! Could whey protein be substituted for the egg white protein? Is there another brand that would work if not? I’m not sure I’d use it for anything besides this recipe. Thank you for all the amazing recipes and information! Your Keto Comfort Foods, and Restaurant Favorites are two of my favorites! My boys were home from college and your Steak Gorgonzola Alfredo was the first dinner they requested!
That should work. Thanks! 🙂
Maria,
I’ve read many places that you shouldn’t use artificial sweeteners because they also raise insulin levels but I see that in many of your recipes you use Stevia. Thank you for your time. Luanne
No truth to that. We have many diabetics test with the sweeteners we recommend and there is no effect on insulin.
I made this and it is wonderful! It is also the first time the angel food cake turned out well!! Thanks, Maria!!
Awesome! Thanks!
Do your kids have fruit daily, or just occasionally? Mine are very active, as kids should be, and I wondered about kids having fruit or some starchy vegs.
Only very occasionally for sugary fruits like berries. They love other fruits like olives, avocado and tomato. 🙂
I made this last night and had a few issues. First, the bottom 1/4” was VERY dense and chewy like hard jello. I used avocado oil and a glass pan to bake it in. The texture of the rest of the cake was more similar to Angel Food Cake, but more chewy. Could it be that I beat the eggs too long? Any feedback? Still tasted great, just gotta work out some kinks before taking it as a dessert for potlucks and the like. Thanks!
You have to REALLY whip the whites. Until they are very stiff. 🙂