mini ketogenic strawberry shortcake feat image

Mini Keto Strawberry Shortcake

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Here we are making vanilla muffins that serve as a base to sandwich sliced strawberries and whipped cream into mini keto strawberry shortcake. These vanilla muffins can have many purposes – just take a look at my modifications below. They are individual morsels of vanilla lemony goodness, cooked to golden brown perfection.

mini ketogenic strawberry shortcake

Full-bodied Sweetness

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.

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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

Mini Ketogenic Strawberry Shortcake

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.

mini ketogenic strawberry shortcake feat image
Mini Ketogenic Strawberry Shortcake
Vanilla muffins stuffed with whipped cream and fresh strawberries
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Servings: muffins
Units:
Mini Ketogenic Strawberry Shortcake
Vanilla muffins stuffed with whipped cream and fresh strawberries
Print Recipe
Print this recipe
Servings: muffins
Units:
mini ketogenic strawberry shortcake feat image
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12muffins
Prep Time 15minutes
Cook Time 30minutes
Ingredients
  • Vanilla Muffin
  • 1/2 cup grass-fed butter <-- try this one
  • 1/2 cup cream cheese
  • 1 tablespoon lemon juice about 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1 cup coconut flour <-- try this
  • 1/2 cup Lakanto Classic use code "primaledgehealth" for 20% off your order
  • 1 teaspoon baking powder
  • 6 large egg
  • Filling
  • 1/2 cup strawberries sliced
  • 1/2 cup Heavy cream for whipping or mascarpone cheese
Ingredients
  • Vanilla Muffin
  • 1/2 cup grass-fed butter <-- try this one
  • 1/2 cup cream cheese
  • 1 tablespoon lemon juice about 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1 cup coconut flour <-- try this
  • 1/2 cup Lakanto Classic use code "primaledgehealth" for 20% off your order
  • 1 teaspoon baking powder
  • 6 large egg
  • Filling
  • 1/2 cup strawberries sliced
  • 1/2 cup Heavy cream for whipping or mascarpone cheese
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12muffins
Prep Time 15minutes
Cook Time 30minutes
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan.
  2. Cream the butter, cream cheese, lemon juice and vanilla together until light and fluffy. Add in the eggs, two at a time.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Macros per muffin: 14.4 g fat, 7.3 g carb, 3.3 g net carb, 5.3 g protein

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