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Low Carb Strawberry Shortcake

By July 14, 2012December 8th, 2018Bread, Desserts, Vegetarian

Testimony of the Day

“Before working with Maria, I had struggled most of my adult life with my weight. I had tried other plans, and they would work for a time and then once I went on my own, I fell back into the old patterns and the weight came back. In December 2012, I weighed 212lbs. I had been pushed into finding an alternative way to better eating because of some health related issues in my family. My dad is diabetic and has had a couple of heart attacks. He’s been told that there’s nothing that they can do to repair his arteries. Of course, this gets me paying attention as I don’t want to head down that same path.

strawberry shortcake

Maria was non-judgemental during this process. She was always providing me excellent resources to allow me to take this journey on my own once I got properly set up. When I was struggling she had tips for me. The videos that she’s created or the ones that she recommends were always timely and helpful. I have lost 35 lbs since working with Maria – and just 7 away from my original goal. I’ve chosen to take the longer path to success because I want to make sure that this weight stays off – for good. Eating food that tastes amazing has been the key to my success in being able to do this on my own. I’m a fussy eater, but also one who’s grown up in a practical environment. The menus that Maria has created are based on food that I grew up on – not high end fancy dishes that I don’t know how to pronounce. I have to say that that has made a huge difference for me – eating foods that I would have ate – just differently so that they’re healthy for me and keep me satiated. Maria has given me the tools and resources to be able to modify my own recipes in a ‘healthified’ way. Since losing weight, I am now able to fit into cute show clothes again, and I’m sure that I’m also much lighter for my horse’s sake :-)” –Janice

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strawberry shortcake


1 cup almond flour
1/4 tsp Celtic sea salt
1 TBS baking powder
4 egg whites
2 TBS chilled butter (cut into pieces)
4 TBS SWERVE (or erythritol)
1 tsp stevia glycerite
1 cup organic cream or coconut cream
2-4 TBS Swerve (or a drop of stevia glycerite to taste)
1 cup sliced strawberries

strawberry shortcake

Preheat oven to 400 degrees F. Grease a cookie sheet or muffin pan with coconut oil spray. Whip egg whites until very fluffy. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn’t chilled, the biscuits don’t turn out). Gently fold in the dry mixture into the whites. Add in the sweetener. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes. Let cool for 15 minutes.

Whip cream cream until peaks form (or use coconut cream). Add in the sweetener until desired sweetness. Clean and slice strawberries. Dollop a few tablespoons of cream and berries on top of each biscuit and enjoy! Makes 8 servings.



Traditional Shortcake = 166 calories, 5g fat, 3g protein, 28g carbs, 0.8g fiber
“Healthified” Shortcake = 144 calories, 11g fat, 5.2g protein, 6.3g carbs, 1.9g fiber

 strawberry shortcake
To find tons of fun ideas like this for your kids, check out: The Art of Eating Healthy: Kids color cookbook.
strawberry shortcake
Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Maria, this looks delicious! Why do you put protein powder in the dough? Is it for textural purposes or nutritional purposes? Beautiful pictures, also!

  • Melusine says:

    Thanks a lot for this interesting post!
    I replaced regular flour with riceflour, but after reading your article about inflammation a while ago I never use it. Now it’s almond- and coconut flour, and also hazelnut or sunflower seeds.

  • Anonymous says:

    For your healthified bisquick–I assume I can just use that in place of regular boxed bisquick with a one to one ratio? Like if a recipe calls for one cup of bisquick, then use one cup of your healthified version? Also, can I use trivia instead of swerve? How long do you think it would last in the freezer?

  • Bobbi Kenow says:

    Oh my goodness!!! This has always been my favorite dessert…thanks SO much for posting it 🙂 Great news about the discount too! I’ve been buying from you store like crazy lately 🙂

  • Anonymous says:

    When using the “Bisquick” recipe, what are the measurements to use it in a recipe, such as what amount of liquid and what kind to add (ratio?). Thanks!

  • Nat and Adam says:

    Hmmm, I tried the promo code and it is not working 🙁

  • Dr. Mark says:

    I try and teach my patients to think of food as an either/or equation, meaning it’s either healthy or it isn’t. Once you enter into thinking that some foods are better toxins than others, your day can get really confusing 🙂

  • Anonymous says:

    is sodium citrate and disodium phosphate bad..it’s in my half n half?

  • Anonymous says:

    maria can i use coconut flour in place of proetin powder?

  • Anonymous says:

    Maria, I just received your new book, “The Art of Eating Healthy, Kids” and it is just beautiful! I cannot wait to start making the recipes and I agree with all the others that say that these recipes are perfect for adults, as well. I am so grateful that I learned about you through Dr. Davis’ Wheat Belly Blog. Thank you for all you do. You make a difference!

  • Brianna Nash says:

    Do I have to use the stevia glycerite? I don’t have any of that on hand at the moment and I was anticipating making this recipe tonight :/

  • France says:

    eeek! I’m just about to make the shortbread and well, I don’t have stevia glycerite. I don’t like the taste of the other liquid stevia I have, and I have Xylitol… what would you suggest? I’m going to just give 1/2 c. xylitol a go… might not be sweet enough but I’m afraid of adding a whole cup. Might make the whipped cream sweeter if it is necessary. eeek! 🙂 (seriously, what would you suggest for the shortbread? I am looking into getting stevia glycerite, there doesn’t seem to be any sellers of it in Oz.)

    • Yes, xylitol will work as a substitute and a 1/2 cup should be about right. 🙂

    • France says:

      It was! even 1/3 cup would have been enough I think. I am still having problems with my egg whites falling when I fold in pretty much anything into them, although, the shortcakes baked in muffin tins did rise and OHMYGOODNESS they were DELICIOUS!!! The texture was still very fluffy. They were fragile and light (reminiscent of friands actually). I did watch your bread video, so I know how, I’m just not very good at it yet!!

    • There is a trick to it but once you get the hang of it, they are great! 🙂

  • Anonymous says:

    Hi Maria,
    I wanted to use your healthified Bisquick to make the biscuits for strawberry shortcake.
    How would your recipe go then? Or is this even possible, as I noticed that your bisquick recipe calls for jay robb, but your strawberry shortcake recipe doesn’t?

  • Sarah says:

    Ok so I want to make this more of a savory bisquit. I want to make like the Red Lobster Cheese bisquits. Would you leave out the swerve & add shredded cheese or just leave as is & also add cheese?
    Thanks Sarah 🙂

  • Komal says:

    Hey Maria! Love your site! I can’t stop telling people about! 🙂
    I’m allergic to almonds and I’ve notice that a lot of grain free recipes include almond flour. Can I substitute walnuts for almonds? I’ve not found walnut flour but I’m thinking I can easily make some in my Vitamix.?.
    Do you know if the walnut flour would be a good substitute for baked goods?
    Thank you!

  • Terran says:

    I use this shortcake recipe without sweetener as biscuits. They are awesome. I despise “cutting in” butter and cheat with my food processor. It works faster than I ever can and the butter stays cold!

  • Wren says:

    Some of these comments mention using protein powder in your recipe, yet I don’t see any protein powder in it? Did you change the recipe since it was originally posted in 2012? And if so, why?

  • Cassie says:

    Yes, I’m wondering the same as Wren. I used to make this recipe, and I think maybe I made it with the protein powder because this new version came out different than it used to.

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