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Mini Keto Strawberry Shortcake

Stuff light and fluffy keto strawberry shortcake muffins with whipped cream and fresh strawberries, it’s a beautiful summer dessert. This is a great example of how quick and delicious easy keto recipes can be!

Vanilla muffins are the base which sandwichs sliced strawberries and whipped cream. Served as individual shortcakes, serving size and portion control is made easy.

These vanilla muffins can have many purposes – just take a look at my modifications below!

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Full-bodied Sweetness

mini ketogenic strawberry shortcake

The vanilla extract carries a smooth flavor throughout the batter.

This essence is enhanced with Lakanto, our preferred ketogenic sweetener. Both the Classic or Golden are good to use in this recipe. Lakanto adds a clean sweetness with no weird, artificial aftertaste.

Lemon juice is the third element that creates a full-bodied sweetness. The tangy liquid gives more flavor than sweetness but the hint it adds complements the entire recipe very nicely.

I like the combination of lemon with fresh strawberries. Together, they find a nice balance. Finally, the cream. Whether you use whipped cream or mascarpone cheese, these mini keto strawberry shortcakes will be super tasty. Both ingredients have a subtle dairy sweetness.

Make an unbeatable recipe by finishing off the top with a swirl of Dairy-Free Keto Icing! Ohh-la-la.

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Shortbread, Angel Cake and Vanilla Cupcakes

This recipe works best if you use an electric mixer. The rapid rotation of the blades creates a light and fluffy, mousse like batter that bakes into a cake-like texture. If you don’t have an electric beater, don’t sweat! I’ve made this recipe both ways and it always comes out nicely. Mixing by hand creates a more dense, shortbread or cookie like result. I think it is pretty neat to have a recipe that you can customize in such a specific way, depending on your preference.

This recipe is highly adaptable. The addition of 1/2 cup yogurt makes the final muffin the exact texture as angel cake! The bake time increases by 15 minutes and they take longer to cool. It’s worth it once you bit into a delicate, light and fluffy muffin…you will swoon!

I’ll throw in a third way to modify this muffin base, just for fun

Swirl a sugar-free ketogenic frosting on top of their pretty little heads and you get vanilla cupcakes! I know my Ketogenic Maple Buttercream would be amazing. The classic cream cheese frosting from my carrot cake would also be good, it has lemon in it that would match nicely with the flavors presented here. Picture this: vanilla cupcakes with cream cheese frosting and sliced strawberries on top. If you’re fancy, you might even blend the strawberries into the frosting itself and make strawberry cream cheese frosting! Call me for dessert!

Recommended Recipe: Maple Buttercream Ketogenic Frosting

Love Keto Baking?

It’s easy once you learn what ingredients to use and know how to adapt your techniques to low-carb recipes. Use my guide to low-carb baking to prepare for the holidays, appease cookie cravings with healthy, ketogenic recipes, and serve oven-fresh baked goods the whole family can enjoy.

FOLLOW PRIMAL EDGE HEALTH on INSTAGRAM, PINTEREST and FACEBOOK for more low-carb, ketogenic recipes and diet tips!

mini ketogenic strawberry shortcake feat image

Mini Ketogenic Strawberry Shortcake

Vanilla muffins stuffed with whipped cream and fresh strawberries
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 186kcal

Ingredients

Vanilla Muffin

Filling

  • 1/2 cup strawberries sliced
  • 1/2 cup Heavy cream for whipping or mascarpone cheese

Instructions

  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan.
  • Cream the butter, cream cheese, lemon juice and vanilla together until light and fluffy. Add in the eggs, two at a time.
  • SLOWLY add the dry ingredients. Begin with 1/3 of the bowl, mix and add the second third. Mix again and add the final third. Aim to keep the batter mousse-like. If the batter gets thick and chunky, that's ok also. It makes for a more dense muffin, closer to shortbread, rather than a fluffy cake-like base.
  • Divide the batter equally into all the muffin wells. Bake for 350 degrees for 30 minutes until golden brown around the edges. They should be firm to touch in the top, once done. Remove from the oven, let cool. After at least 10 minutes, separate the edges with a knife and remove them from the pan. Place on a cooling rack.
  • Whip the cream and gather the strawberries. Once the muffins are cool, slice in half and stuff with fresh strawberries and a generous amount of whipped cream. Top with extra whipped cream if you have it. If you use mascarpone cheese, just spread a bit on one half of the muffin and sandwich on top the strawberries.

Macros and Nutrition

Nutrition Facts
Mini Ketogenic Strawberry Shortcake
Amount Per Serving
Calories 186 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 136mg45%
Sodium 160mg7%
Potassium 95mg3%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 1g1%
Protein 6g12%
Vitamin A 516IU10%
Vitamin C 4mg5%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Mini Ketogenic Strawberry Shortcake

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