For a decadent treat that’s as adorable as it is delicious, try this easy Keto strawberry shortcake made with low-carb cloud bread!
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Keto Strawberry Shortcake
When the temperatures rise each year, I find myself wanting lighter desserts. My fall and winter cravings for rich chocolate or peanut butter give way to dreams of lusciously sweet-and-tart fruit flavors.
Plus, fruity desserts are just so pretty. And this Keto strawberry shortcake is no exception!
Lovely strawberry slices and fluffy whipped cream are layered between slices of cloud bread for a decadent dessert that’s as adorable as it is delicious. Best of all, it takes less than 45 minutes to make.
If you’re looking for a fun dessert to serve guests, this low-carb shortcake recipe is a perfect options. It’s also delightful to make all for yourself!
What Is Keto Cloud Bread?
If you’ve never tried cloud bread before, you’re in for a treat, my friend! Seriously, this may revolutionize a few of your favorite low-carb recipes.
Cloud bread is a soft, super airy type of bread made from eggs, cream of tartar, and cream cheese. Yep, that’s it. Which means it’s basically the lowest-carb bread you can make.
The trick to cloud bread is separating the egg whites and egg yolks. Beat the egg whites with the cream of tartar into stiff peaks, then fold in the yolks and cream cheese to finish the batter. The trapped air bubbles in the egg whites are what make the bread so light and airy.
For this recipe, we’ll also add sweetener and vanilla extract. These ingredients give the cloud bread a lovely flavor profile that’s perfectly suited for a dessert.
But you can absolutely make savory cloud bread for other recipes! Instead of sweetener, mix in your favorite herbs and a little salt, then serve it up with dishes like chicken salad or Keto white chicken chili.
Tips For Making Cloud Bread
Cloud bread is such a wonderful, versatile recipe. However, there are a few tricks to getting it right.
The texture depends entirely on the airy egg whites. So, the key to fluffy cloud bread is making sure they don’t deflate too much.
The first step is to make sure you beat the egg whites for long enough. Stiff peaks will be less likely to collapse than soft peaks.
Next, when you fold in the egg yolk and cream cheese mixture, do so gently. Your egg whites are going to deflate at least a little, but by going slowly and only mixing until just combined, you’ll have the best chance of maintaining the airy egg whites.
Finally, try to work quickly. I don’t mean you need to be frantic or anything, but I wouldn’t recommend taking a phone call in the middle of the process. Egg whites will deflate over time, so the sooner you get your cloud bread in the oven, the better.
Variations For Keto Shortcake
In the mood for something a little different than traditional strawberry shortcake? Feel free to have some fun with this recipe!
Mix it up with other low-carb fruits like blueberries, raspberries, or blackberries. You could even use something like Keto blueberry jam instead of whole berries!
Looking for a cold treat? Use low-carb vanilla ice cream instead of whipped cream. Just be sure you’re ready to eat them right away!
Can You Store Keto Strawberry Shortcake?
If possible, I recommend assembling your shortcakes immediately before serving. But you can certainly prep the ingredients ahead of time!
Cloud bread can be stored in an airtight container or plastic bag in the refrigerator. Just be sure to let the bread fully cool so you don’t end up with condensation that could make the slices soggy.
Whipped cream can also be stored covered in the refrigerator. You can even slices the strawberries ahead of time if you like.
Then, when you’re ready to enjoy, just assemble your shortcake and dig in!
How To Make Keto Strawberry Shortcake
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Add the egg whites, 2 tablespoons sweetener, cream of tartar, and ½ teaspoon vanilla extract to a mixing bowl.
Beat on high until stiff peaks have formed.
In another bowl, blend together the egg yolks and cream cheese until smooth.
Fold the egg white mixture into the egg yolk mixture until just combined, being careful not to deflate the egg whites.
Scoop the batter into 18 small mounds on the prepared baking sheet.
Bake for 15-20 minutes until lightly browned and cooked through. Remove from the oven and set aside to cool.
In a mixing bowl, combine the heavy whipping cream with the remaining vanilla and sweetener. Beat until soft peaks have formed.
On one piece of cloud bread, add a layer of sliced strawberries, a serving of whipped cream, another layer of strawberries, and another slice of cloud bread on top.
Repeat until you have 9 shortcakes, then serve.
Other Dessert Recipes From The Keto Option That You Might Like
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
- Add the egg whites, 2 tablespoons sweetener, cream of tartar, and ½ teaspoon vanilla extract to a mixing bowl.
- Beat on high until stiff peaks have formed.
- In another bowl, blend together the egg yolks and cream cheese until smooth.
- Fold the egg white mixture into the egg yolk mixture until just combined, being careful not to deflate the egg whites.
- Scoop the batter into 18 small mounds on the prepared baking sheet.
- Bake for 15-20 minutes until lightly browned and cooked through. Remove from the oven and set aside to cool.
- In a mixing bowl, combine the heavy whipping cream with the remaining vanilla and sweetener. Beat until soft peaks have formed.
- On one piece of cloud bread, add a layer of sliced strawberries, a serving of whipped cream, another layer of strawberries, and another slice of cloud bread on top.
- Repeat until you have 9 shortcakes, then serve.
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Amount Per Serving: Calories: 122Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 107mgSodium: 58mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 4g
Nutrition is calculated using a third party plug-in. It is best to always validate!