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Keto Berry Shortcake
This Keto Berry Shortcake Recipe is Only 5 carbs! A low carb savory biscuit topped with dairy free whipped cream and berries.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
481
Author:
Natalie
Ingredients
Keto Shortcake Biscuits
2
cups
almond flour
2
large eggs
1/3
cup
ghee
melted (or coconut oil)
2
teaspoons
baking powder
1/2
teaspoon
kosher salt
flaky sea salt
for the topping
optional
Dairy Free Keto Whipped Cream
1
pint
Silk Dairy-Free Heavy Whipping Cream Alternative
chilled
2
teaspoons
monk fruit
or more to taste
1/2
teaspoon
pure vanilla extract
Toppings
2
cups
fresh berries
or thawed frozen berries
sprig of mint
optional
US
-
Metric
Instructions
Keto Shortcake Biscuits
Preheat your oven to 350ºF with the oven rack in the middle. Line a
baking sheet
with parchment paper for easy cleanup.
In a bowl, make the biscuit dough by combining all ingredients and whisking with a fork until combined.
Use a
large cookie scoop
to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with
flaky sea salt
.
Bake for 20 minutes, or until set and turning golden brown. Cool on the
baking sheet
.
Dairy Free Keto Whipped Cream
In a medium size mixing bowl, pour in the pint of
Silk Dairy-Free Heavy Whipping Cream Alternative
. Use your hand mixer to whip until soft peaks form, about 2 minutes.
Add in the monk fruit and vanilla extract. Continue whipping until soft peaks form, another minute.
Assemble
Assemble by cutting each biscuit in half. Top with the whipped cream, 1/4 cup berries and a sprig of mint.
Video
Notes
Biscuits can be made a few days before and stored in an airtight container in the refrigerator.
Nutrition
Calories:
481
|
Total Carbs:
10
g
|
Protein:
8
g
|
Fat:
43.6
g
|
Fiber:
5.1
g
|
Net Carbs:
5
g