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–+ servings
Three layers of shortcake with whipped cream and sliced strawberries, stacked on a white plate with extra strawberry pieces on the side.
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5 from 41 votes

Keto Strawberry Shortcake Pancakes

Fluffy coconut flour pancakes stacked with fresh strawberries and whipped cream. Ready in 20 minutes and good enough to eat every single day.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: strawberry shortcake pancakes
Servings: 4
Calories: 51kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Make the coconut flour pancakes according to the recipe.
    A golden-brown pancake cooking in a white frying pan on a stovetop.
  • Slice the strawberries and prepare the whipped cream.
    A hand mixer whipping egg whites into stiff peaks in a stainless steel bowl on a light-colored surface.
  • Layer pancakes, whipped cream, and strawberries. Repeat until stacked to your liking. Serve immediately.
    A stack of three pancakes layered with whipped cream and sliced strawberries, served on a white plate with extra strawberries on the side.

Notes

Use fresh strawberries only. Frozen berries release water as they thaw and will make the layers collapse.
Serve: Bring these to the table right after you make the layers. Once assembled, it's best to dig in right away.
Store: Store the pancakes, strawberries, and whipped cream separately. Pancakes keep in the fridge for 2 days or freeze for up to 3 months. Add parchment between every pancake so they don’t stick. Assemble fresh each time.

Nutrition

Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 3mg | Fiber: 1g | Net Carbohydrates: 4g
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