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mini ketogenic strawberry shortcake feat image
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4.98 from 42 votes

Mini Ketogenic Strawberry Shortcake

Vanilla muffins stuffed with whipped cream and fresh strawberries
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
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 °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.
    1/2 cup butter, 1/2 cup cream cheese, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 6 large eggs
  • 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.
    1 cup coconut flour, 1/2 cup Keto sugar substitute, 1 teaspoon baking powder
  • Divide the batter equally into all the muffin wells. Bake for 350 °F 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.
    1/2 cup strawberries, 1/2 cup Heavy cream for whipping

Nutrition

Calories: 186kcal | Carbohydrates: 7g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Sodium: 160mg | Fiber: 4g | Net Carbohydrates: 3g
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