Low Carb Berry Shortcake Recipe

Yay! Summer is coming and berries are almost back in season!

This low carb berry shortcake is the perfect way to celebrate!

Berries have always been my favorite fruit and this treat is pretty flexible. You can pick and choose your berries according to season, taste and carb allowances.

You have a lot of choices for this dessert….

This delightful treat is fairly simple and anyone can make it. You don’t have to be an expert baker and your “cake” will look as gorgeous on the plate as it tastes.

While the short version of how to make homemade whipped cream is included in this recipe, if you want to see how you can up your dessert game you can check out the Keto Bomb Whipped Cream post.

It might give you some ideas about flavoring combinations that you haven’t thought of.

It’s so good that we skip the cake sometimes and just have berries and whipped cream…it makes for a quick treat and an even faster cleanup.

The Low Carb Berry Shortcake Ingredients:

• 3 large Eggs
• 4 oz. Cream Cheese
• 1/4 tsp. Baking Powder
• 1/2 tsp. Vanilla Extract
• 2 tbsp. Allulose

Or whatever sweetener you like.

The Berry Shortcake Filling:

• 3/4 cup Berries of choice Slice strawberries if using.
• 1 cup Heavy Whipping Cream
• 1 tbsp Allulose Optional

The Instructions:

• Preheat oven to 275F. Separate the egg whites from the yolks. Whip the egg whites until they are foamy.
• In a medium mixing bowl add the yolks, cream cheese, vanilla, baking powder, and erythritol and beat until smooth. (It helps if the cream cheese is room temp but it’s not necessary)
• Fold egg whites slowly into the egg yolk mixture, then spread evenly on a baking sheet covered with slightly oiled parchment paper.
• Bake for 30-40ish minutes until golden brown. ( Ovens vary)
• Let cool while you are slicing or washing berries and making the whipped cream.

The Low Carb Berry Shortcake Filling:

• Add the heavy whipping cream and sweetener if you are using any to your kitchen-aid on high and whip it. Whip it good…. until its fluffy. You can also use a hand mixer.

Put the Berry Shortcake together:

• Slice the “cake” or “cloud bread” with a pizza cutter into nine even”ish” pieces.
• Alternate layers of cake, whipped cream and berries. ( Three layers of cake)
• Serve immediately…you can’t keep these hanging around in the fridge.

Enjoy your treat!

Notes:

• The nutritional information in this recipe was calculated WITHOUT the berries. Since you can use any berry you choose, I left them out of the calculations.
• Add the berry of choice to your carb calculations if you are on a strict Keto Diet:
• 1/4 cup sliced strawberries = 2.36 NET Carbs (according to the USDA)
• 1/4 cup fresh/frozen blueberries unsweetened = 4.46 NET Carbs (USDA)
• 1/4 cup of fresh blackberries = 1.56 NET Carbs (USDA)

I know which berries I will be adding!

• The sugar alcohols are not calculated as carbohydrates on this site because it does not cause an insulin response in humans.

Check out this chart:

Berries are one of the healthiest foods you can eat. Check out all of the benefits…

( This post contains some affiliate links. As an Amazon Associate I may earn a small commission, at no extra cost to you if you make a qualifying purchase.)

As you can see, the carb counts vary quite a bit.

We are all about balance around here so if you can fit blueberries into your carb count than do it. Or if you love them and want to splurge once in a while…do it.

Just don’t do it often. As you can see, raspberries, blackberries and even strawberries have a much lower carb count than blueberries.

Blackberries have a very low amount of carbs so I can “afford” to be more generous with them.

• Gather all of your ingredients.

It’s a drag to realize that you have forgotten something or worse…that you have to trek to the store in the middle of a baking session.

I find that I am a lot less likely to forget ingredients if I measure them out and have them ready to go before I start mixing.

Case in point…I forgot the whipping cream in this photo.

( You should keep the heavy whipping cream cold and in the fridge until ready to use, just make sure you have some lol)

Tips for making the cake….(cloudcake):

• Use a hand mixer for creaming the cream cheese, egg yolks, vanilla sweetener and baking powder together.

Its important to get this mixture as smooth as possible and the hand mixer is more adaptable than a Kitchen-aid mixer in this step. I LOVE my Kitchen-aid but this step is much easier if you can turn the bowl and get at the mixture from different angles.

Make sure all of the ingredients are smooth before you go on to the next step.

• Whip the egg whites into a foam.

I use my Kitchen-aid and whip attachment for this step. Make sure ALL of the egg whites get good and foamy.

Scrape the bottom of the mixing bowl with a rubber spatula half way through the process so that you don’t find that some of the whites have escaped being whipped by hiding at the bottom of the bowl.

This step will make or break “cloud cake”. All of the whites HAVE to be whipped up into an airy foam…they look like a bubble bath when they’re ready.

Like this:

• Gently fold the egg whites into the creamed mixture.

Do not stir! The egg whites will rapidly deflate so gently fold them into the the mixture and don’t dawdle.

You need to get this part done and get your cake into the oven. Many people like to “dollop” their cloud bread into little disks on a silpat or parchment paper.

I prefer o make it into one large square because it’s easier and I generally can get “even” results this way.

I make one large square…bake it and then cut it into 9 even pieces with a pizza cutter.

This is how it looks before it goes into the oven…

And it comes back out like this…

Make sure it’s done. The only way to do this is to poke it in the middle with a toothpick. This cake won’t be super puffy. But you will be able to see if its done in the middle.

This “cake” bakes low and slow so that the edges don’t burn. Try to make sure the center and the edges are of even thickness.

• Let the cake cool before you cut it.

It will come off of the parchment easily if you wait until it’s cool.

Take the cake out of the oven and start making your whipped cream. By the time it’s ready, your cake should be cool enough to cut. It doesn’t take long.

Put it together….

I use three layers of cake and sandwich the berries and cream in between.

If you have any fresh mint on hand you can add it on top as a garnish…my garden is still three feet under the snow but the mint should be peeking out by mid April ( can’t wait).

That’s it!

If you have any questions or awesome alternatives for this Keto Shortcake you can leave a comment below.

And if you find yourself with a bunch of leftover strawberries check out these recipes for ideas…

• Chocolate Covered Strawberries
• Strawberry Jam
• Strawberry Basil Lemonade

Enjoy!

The nutritional information is posted as a courtesy to our readers. I try to be very careful about my calculations but if anything ever looks “off” on this site ( or any site) please feel free to do your own calculations.

Cheers Keto People!

Brandy