WebTo make the keto strawberry shortcakes, simply add layers of sliced berries and whipped cream to slices of pound cakes. Add sliced strawberries first. Then top the strawberries …
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Strawberry Dump Cake with fresh strawberries. Preheat the oven to 350 degrees. Use a bit of butter or baking spray to coat the inside of your baking dish. I used a 9″x 13″ baking dish for my cake. Pour the strawberries into the bottom of the greased baking dish and sprinkle with the sugar and vanilla.
Grease an 8-inch springform cake pan and set aside. In a small bowl, add your almond flour and baking powder and mix until combined. In a separate bowl, whisk together the eggs, coconut oil, vanilla extract, and sweetener, until glossy and combined. Gently add in the dry ingredients and mix well. Fold through the strawberries.
Preheat oven to 350. Grease a 9x9 (or 8x8) pan and set aside. Combine the eggs, butter (or ghee), strawberry puree, sweetleaf stevia (if using) and vanilla extract in a large mixing bowl. Add in the sweetener. Add in the remaining ingredients, then bake at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean.
And, it’s made with almond flour so it’s also a grain-free low carb treat. One of my favorite ways to serve the delicious pound cake is as a base for a sugar-free low-carb strawberry shortcake.