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I have been in ketosis for most of my life. I have watched my weight slowly drop off, and my body have become healthier. Although I am now in my 30’s, I was not heavy until I turned 19. I began eating a lot of sugar, and the extra pounds just kept piling on. Every time I would have a negative thought about my body, I would go into my room and binge on junk food. I never stopped, which only made my body suffer. I would go into a diabetic coma from my sugar intake. My face had become puffy, and I had gained a lot of fat on my stomach. I stopped eating sugar and started eating only proteins and vegetables, which worked for me, and now 6 months

A classic summer dessert on keto!

When I think of refreshing summer desserts, the first thing that comes to mind is strawberry pie. I love the natural sweetness of strawberries, and they are well compatible with the keto diet in terms of carbs.

I took our typical cake and added cubed strawberries. This low-carb, tasty and easy to make dessert will be a hit at your summer party!

I even made a video so you can see how easy this delicious keto dessert recipe is to make…..

Tips for making the perfect strawberry keto pie

  • Add the diced strawberries to the batter after all the other ingredients are mixed in so they don’t fall to the bottom.
  • Feel free to slice the cake and freeze for later. Once the cake is properly wrapped and sealed, it can be stored in the freezer for several months.
  • Swerve is a great keto sweetener in this recipe! However, you can use any keto sweetener you prefer, and be sure to check out our guide to keto sweeteners.

Print

Strawberry Shortcake Keto

.. : 10 SERIES

Preparation time: 25 MINUTES

Cooking time: 60 MINUTES

Total time : 1 HOUR AND 25 MINUTES.

Thick slices of strawberry-filled keto cake are topped with layers of sliced strawberries and whipped cream.

Strawberry Shortcake:

Fill with strawberry icing:

1

Preheat the oven to 350 degrees. In a large bowl, mix the butter, cream cheese and Swerve with a hand mixer until smooth.

2

Add the eggs and vanilla extract to the bowl. Continue mixing with a hand mixer until everything is fully combined, about a minute.

3

In another bowl, mix the baking powder and almond flour. Slowly add the flour mixture to the cake batter and stir for 20 seconds. Add the diced strawberries to the batter.

4

Grease the bread pan with baking spray or butter (butter sticks better to the pan), then pour the batter into the pan and spread it out evenly.

Tip – If you’re really worried about the cake sticking, you can line the baking sheet with parchment paper and then spray the parchment paper with baking spray.

5

Place in the oven and bake for 50-55 minutes. Check with a toothpick that the center of the cake is cooked. Let it cool.

6

While cake is cooling, place 1 cup chopped strawberries and 1 tablespoon Swerve sweetener in a small saucepan over medium-high heat. Bring to the boil, stirring constantly, for 3 minutes and remove the pan from the heat.

Don’t be intimidated by a high total carbohydrate count! Erythritol (the main ingredient in Swerve) doesn’t have the same effect on blood sugar as regular carbs, so we subtracted it from the total carbs. You will notice that the net carbs are significantly less once the sugar alcohols are removed.

Performance: 10 crusts, serving size: 1 slice + 1 spoon
amount per serving:
150 calories | 14 g fat | 14 g total carbohydrates | 1 g fiber | 11 g sugar | 4 g protein | 2 g net carbs

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The delicious strawberry frosting on this keto cake really takes the flavor to the next level and is sure to have your non-keto friends asking for the recipe for this delicious dessert!

My team member Jenna tried this recipe (pictured above), and here’s what she says about it:

This dessert is so delicious, and the strawberry cubes mixed on the bread are the best part! The sauce for the filling is also fantastic and of course gives it a real classic strawberry pie flavor! The only problem I had was that the bread got stuck in my bread pan. I spread it with butter, but it was sticky (which seems to be typical of low-carb breads). I wonder if it would have been easier if they used cooking spray instead? I ended up cutting it in the pan and it worked. – Jenna

Make these low-carb strawberry cheesecake sundaes!

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