📝 About This Recipe
Indulge in a classic summer staple without the carb count with these golden, buttery almond flour biscuits paired with macerated ruby-red strawberries. This recipe reimagines the traditional American shortcake by using a blend of superfine almond flour and coconut flour to achieve a crumb that is remarkably tender yet sturdy enough to soak up sweet fruit juices. Topped with a cloud of homemade chantilly cream, it’s a sophisticated, low-carb dessert that proves you never have to sacrifice flavor for your lifestyle.
🥗 Ingredients
The Golden Keto Biscuits
- 2 cups Superfine Blanched Almond Flour (not almond meal)
- 2 tablespoons Coconut Flour (sifted to remove lumps)
- 1/3 cup Granulated Erythritol or Monk Fruit Sweetener
- 2 teaspoons Baking Powder (ensure it is gluten-free)
- 1/4 teaspoon Sea Salt
- 6 tablespoons Unsalted Butter (cold and cubed)
- 1 Large Egg (at room temperature)
- 1/4 cup Heavy Whipping Cream (plus 1 tablespoon for brushing)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Macerated Strawberries
- 1 pound Fresh Strawberries (hulled and sliced)
- 2 tablespoons Powdered Monk Fruit Sweetener (adjust based on berry sweetness)
- 1 teaspoon Lemon Juice (freshly squeezed)
Chantilly Whipped Cream
- 1 cup Heavy Whipping Cream (very cold)
- 1 tablespoon Powdered Monk Fruit Sweetener
- 1/2 teaspoon Vanilla Bean Paste (or vanilla extract)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and sea salt until well combined and lump-free.
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3
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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4
In a separate small bowl, whisk together the egg, 1/4 cup heavy cream, and vanilla extract until smooth.
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5
Pour the wet ingredients into the dry mixture. Fold gently with a spatula until a thick, slightly sticky dough forms. Do not overmix, or the biscuits will become dense.
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6
Divide the dough into 6 equal portions. Shape them into rounded discs about 1 inch thick and place them on the prepared baking sheet, leaving 2 inches of space between each.
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7
Lightly brush the tops of the biscuits with the remaining tablespoon of heavy cream to help them brown beautifully.
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8
Bake for 15-18 minutes, or until the edges are golden brown and the tops feel firm to the touch. Remove from the oven and let them cool completely on the pan; they will firm up as they cool.
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9
While the biscuits bake, prepare the strawberries. In a medium bowl, toss the sliced strawberries with the powdered sweetener and lemon juice. Let them sit at room temperature for at least 20 minutes to release their natural juices.
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10
Prepare the whipped cream by placing the cold heavy cream, powdered sweetener, and vanilla bean paste in a chilled bowl. Beat with a hand mixer on medium-high speed until stiff peaks form.
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11
To assemble, carefully slice each cooled biscuit in half horizontally using a serrated knife.
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12
Place the bottom half of a biscuit on a plate, spoon over a generous portion of the macerated strawberries and their syrup, add a large dollop of whipped cream, and top with the other biscuit half.
💡 Chef's Tips
Use cold butter and cold cream for the biscuits to ensure a flaky texture; if the dough gets too warm, chill it for 10 minutes before baking. Always use 'superfine' almond flour to avoid a gritty texture in your shortcakes. Allow the biscuits to cool entirely before slicing; keto baked goods are fragile while warm and need time to set their structure. If your strawberries aren't very juicy, mash a few of them with a fork while mixing with the sweetener to jumpstart the syrup-making process. For an extra touch of flavor, add half a teaspoon of almond extract to the biscuit dough.
🍽️ Serving Suggestions
Garnish with a sprig of fresh mint for a pop of color and a refreshing aroma. Serve alongside a chilled glass of keto-friendly sparkling rosé or a hibiscus iced tea. Add a few fresh blueberries or blackberries to the strawberry mix for a 'Triple Berry' keto shortcake. Dust the top of the assembled shortcake with a tiny bit of extra powdered sweetener for a professional bakery finish. Pair with a cup of dark roast coffee to balance the sweetness of the fruit and cream.