🍓 Keto Strawberry Shortcake (with Keystone Pantry Allulose)

Low-carb, gluten-free, refined sugar-free, and seriously indulgent

Why This Recipe Works

This keto strawberry shortcake brings together tender almond flour biscuits, juicy strawberries, and pillowy allulose-sweetened whipped cream. Each component has been thoughtfully crafted to mimic the nostalgic flavor of traditional shortcake, without the sugar crash.

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🌾 The Shortcake Biscuits

Ingredients:

• 2 cups almond flour

• 2 tbsp coconut flour

• 2 tbsp Keystone Pantry Allulose

• 1 tbsp baking powder

• ¼ tsp salt

• 2 large eggs

• ¼ cup heavy cream

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

Why These Are Used:

• Almond Flour – Provides structure with a tender crumb. It’s the go-to low-carb flour with a mild flavor.

• Coconut Flour – Adds absorbency and lightness; balances the oiliness of almond flour.

• Keystone Pantry Allulose – The magic ingredient! It browns beautifully without crystallizing and keeps the biscuit lightly sweet.

• Baking Powder – Gives rise and fluff to the shortcake, creating that soft, biscuit-like texture.

• Salt – A little salt enhances all the other flavors.

• Eggs – Bind the dough and add richness.

• Heavy Cream – Adds fat and moisture, resulting in a tender biscuit.

• Butter – For richness and that buttery flavor we all love.

• Vanilla – Adds warmth and depth.

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. In a bowl, mix dry ingredients. In another bowl, whisk wet ingredients.

3. Combine both mixtures and let sit 5 minutes (coconut flour thickens the dough).

4. Shape into 6 biscuits and bake for 18–20 minutes until golden. Cool completely.

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🍓 The Strawberries

Ingredients:

• 1 pound fresh strawberries, sliced

• 2 tbsp Keystone Pantry Allulose

• ½ tsp lemon juice (optional)

Why These Are Used:

• Strawberries – Naturally lower in carbs than most fruits, and full of flavor.

• Keystone Pantry Allulose – Draws out juices just like sugar would, creating a syrupy berry topping without the carbs.

• Lemon Juice – Brightens the flavor and balances sweetness, especially if your berries are extra ripe.

Instructions:

1. Toss sliced strawberries with allulose and lemon juice.

2. Let them macerate for 20–30 minutes to become juicy and flavorful.

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🍦 The Whipped Cream

Ingredients:

• 1 cup heavy whipping cream

• 1–2 tbsp Keystone Pantry Allulose (to taste)

• ½ tsp vanilla extract

Why These Are Used:

• Heavy Whipping Cream – Whips up thick and creamy, perfect for shortcake.

• Keystone Pantry Allulose – Dissolves easily and sweetens gently without leaving any aftertaste.

• Vanilla – Adds that finishing touch of flavor and makes the cream feel luxurious.

Instructions:

1. Using a chilled bowl and beaters, whip cream until soft peaks form.

2. Add allulose and vanilla, then whip to stiff peaks.

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🍰 Assembly

1. Slice each biscuit in half.

2. Spoon macerated strawberries over the bottom half.

3. Dollop whipped cream generously.

4. Top with the other biscuit half and add more berries and cream on top if desired.

5. Optional: Dust with powdered allulose for a pretty finish.

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🍽️ Nutritional Estimate (per serving, serves 6):

• Calories: ~320

• Net Carbs: ~6g

• Fat: ~28g

• Protein: ~7g

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💡 Pro Tips:

• For extra decadence, drizzle with melted keto white chocolate or a splash of strawberry sauce.

• You can make the biscuits ahead and freeze — just reheat gently before serving.

• Letting the strawberries rest longer creates a deeper, syrupier berry flavor.