Easy Low Carb Keto Sheet Pan Strawberry Shortcake
This super easy sheet pan Keto Strawberry Shortcake Recipe is the perfect make ahead dessert to bring to your summer BBQ! Just 3 grams of net carbs!
Sheet Pan Strawberry Shortcake
This recipe offers a charming way to enjoy a classic strawberry shortcake without the high carbs or tree nuts getting in the way. It means you can whip up a keto-friendly, nut-free dessert that feels indulgent and fresh without spending hours in the kitchen.
It’s hassle-free enough for a weeknight dessert or a casual gathering because you can prep it a day ahead.
If you’re someone who loves a good low-carb dessert but sticks to keto and needs to avoid nuts, this recipe might just become your new favorite.
The juicy sweetness of fresh strawberries paired with a light, fluffy vanilla shortcake—all baked effortlessly on one sheet pan is perfect for anyone following a keto diet, low carb diet or just looking to reduce added sugar in your diet.
It’s a delightful treat that feels indulgent without the carb overload, blood sugar spikes or tree nut concerns.
Carbs in Traditional Strawberry Shortcake
According to the app Cronometer, one slice of a traditional version of strawberry shortcake from Whole Foods has 39 grams of carbs with 26 grams of regular sugar added!
Holy moly, way too high for anyone following a keto diet, or even low carb diet and definitely not a good idea for anyone with diabetes.
Our easy recipe for keto shortcakes on a sheet pan has just 7 grams total carbs and 4 grams dietary fiber which gives us 3 g net carbs per serving.
All the rest of the nutritional information can be found at the bottom of this page on the printable recipe card.
Why You Will Love this Recipe
Nut-free and keto-friendly. This recipe cleverly avoids nuts, which can be a challenge in many low-carb desserts, making it a perfect dessert for those with allergies or sensitivities.
Sheet pan simplicity. Rather than having to fuss with making individual low carb strawberry shortcake, this gives you that same shortcake flavor but as a layer of cake, topped with scrumptious cream cheese frosting and topped with juicy strawberries.
The great thing about this sheet pan keto strawberry cake is that it can all be made ahead.
Fresh, bright flavors. The natural sweetness of ripe sweet strawberries shines through, complemented by a subtly sweetened shortcake that doesn’t overwhelm your palate or sugar goals.
This combination creates a lovely, inviting classic dessert that’s both refreshing and comforting.
Simple Ingredients and Substitutions
Strawberries
When it’s strawberry season, choosing fresh strawberries brings just the right amount of natural sweetness to this low carb dessert.
If strawberries aren’t in season, you can try raspberries or blueberries, but keep in mind that different berries will change the flavor profile subtly.
Almond Flour Substitute
Since this recipe needs to be nut-free for my family, it uses a keto-friendly alternative, coconut flour instead of almond flour.
Eggs
Eggs bind everything together and add to the moist texture of the shortcake. If you’re avoiding eggs, consider using a flax egg replacement, though it might slightly change the final texture.
Heavy Cream
The heavy cream makes the shortcake tender and rich; it’s preferred for keto baking because of its fat content and consistency.
If dairy isn’t an option, coconut milk can be a suitable alternative, adding a subtle tropical twist.
Pro Chef Tips for Best Results
#1 Prep berries in advance
Slice your strawberries at least 15 minutes before baking to let their juices mingle and sweeten naturally. This not only enhances the flavor but also helps create a lovely syrupy texture as they bake.
#2 Watch baking time closely
Since keto flour substitutes can brown quickly, keep an eye on the shortcake to prevent burning. Lowering the oven temperature slightly or covering loosely with foil if it browns too fast will keep it beautifully golden without drying out.
#3 Mix gently
Over-mixing the batter can make the shortcake tough, so fold your ingredients together just until combined. Think of it like mixing cookie dough—you want to keep it light and airy for the best texture.
#4 Use parchment paper
Line your sheet pan with parchment paper to prevent sticking and make cleanup a breeze—this little step saves a lot of post-baking hassle.
#5 Chill the cream
Whip your heavy cream when it’s cold for the best volume and stability if you plan on topping the dessert with homemade whipped cream.
Recipe Variations
Coconut Cream Topping:
Instead of traditional whipped cream, whip chilled coconut cream for a dairy-free alternative that pairs wonderfully with the berries.
Citrus Zest:
Add some lemon or orange zest to the strawberries to give an extra bright, zesty layer of flavor.
Mini Shortcakes:
Make the dessert in mini muffin tins for single-serve, portable treats that are perfect for parties.
Flavor Boosters
Add Fresh Mint Leaves
Toss chopped fresh mint or fresh basil with the strawberries before baking for a refreshing herbal note that lightens the sweetness.
Toasted Coconut Flakes
Sprinkle some toasted unsweetened coconut flakes on top for a crunchy texture and a hint of tropical flavor that contrasts nicely with the soft shortcake.
Freezing & Storing Leftovers
Freezing:
You can freeze leftover shortcake and strawberries separately by wrapping them tightly in plastic wrap and placing them in airtight containers.
Freeze for up to 2 months; to serve, thaw overnight in the fridge.
Storing:
Keep leftovers in the refrigerator in an airtight container for up to 3 days.
Can I make the shortcake batter into biscuits instead?
If you want to make the shortcake batter as traditional shortcake biscuits instead of the sheet pan style, you can do that by making mounds of the batter for 24 mini biscuits.
Baking time will reduce to 15-18 minutes.
Can I use frozen strawberries?
Yes, frozen strawberries work well but should be thawed and drained of excess juice to avoid sogginess in the shortcake.
Is this recipe suitable for diabetics?
Because it uses keto-friendly sweeteners and low-carb keto ingredients, it can be a good option for diabetics, but it’s always best to consult with a healthcare provider about how many carbs per day you should be eating.
Can I make this recipe vegan?
With some substitutions like egg replacer and coconut cream, it might be possible, but texture and taste may differ from the original.
How long does it take to prepare and bake?
Preparation usually takes about 30 minutes, with baking time around 20-23 minutes depending on your oven.
Can I add other fruits?
Sure, fresh berries like blueberries or raspberries can be mixed in, but keep in mind each fruit’s moisture content may affect baking time and texture.
Sheet Pan Low-Carb Strawberry Shortcake Recipe
Whether you’re treating yourself or sharing with friends, the inviting aroma and delightful texture of this sheet pan strawberry shortcake will surely win hearts of everyone, keto or not.
More Keto Strawberry Recipes
Keto Strawberry Shortcake Layered Cake
Keto Strawberry Cheesecake Pie
Keto Strawberry Cottage Cheese Mousse
Easy Low Carb Keto Sheet Pan Strawberry Shortcake
Easy Low Carb Keto Sheet Pan Strawberry Shortcake
Ingredients
Shortcake
- 1.5 cups coconut flour or 60 grams
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Monk Fruit Allulose confectioners sweetener
- 1 cup heavy cream or coconut milk
- 1/2 cup unsalted butter softened or coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons vanilla liquid stevia
- 8 eggs
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1 cup heavy cream
- 1 teaspoon vanilla liquid stevia or liquid monk fruit
- pinch salt
Strawberry Topping
- 24 ounces strawberries
- 1/4 cup Monk Fruit Allulose confectioners sweetener
- 2 tablespoons lemon juice
Instructions
Shortcake
- Preheat oven to 350 degrees F. Place a piece of parchment paper onto a large baking sheet pan.
- Place the dry ingredients; coconut flour, baking powder, salt and sweetener into a stand mixer or a large bowl and use an electric mixer and blend until combined or whisk by hand.
- Add in the wet ingredients; heavy cream, softened butter, vanilla extract and vanilla stevia in the mixer while it's on low speed. Taste batter and decide if you want more sweetness. Then add one egg at a time on low speed. Spread batter onto parchment lined prepared baking sheet pan, 10 by 12 inches and about 1/2 inch thick.
- Bake for 18-20 minutes or until a toothpick in the center comes out clean and they are just lightly golden brown around the edges. Allow to cool completely before adding cream cheese frosting.
Cream Cheese Frosting
- Using a clean bowl for the stand mixer, or a large bowl with a hand mixer, add in the softened cream cheese with the whisk attachment and blend on low speed to make it smooth, no lumps. Then pour in the heavy whipping cream, sweetener and salt. Using the whisk attachment, beat until thoroughly combined. Taste and adjust sweetener if needed. Set aside or refrigerate until ready to assemble.
Assemble
- Slice strawberries into 1/4 inch slices and place into a large mixing bowl. Stir in lemon juice and sweetener and toss to combine. Allow to sit while you spread frosting onto shortcake.
- Slice the shortcake into 24 servings but keep as one large rectangle. Spread frosting as evenly as you can over the shortcake crust to about 1/2 inch from the edges.
- Top with strawberries. Cover and keep refrigerated until ready to enjoy.
- Store in the fridge for up to 2 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Looks very yummy. Where is the trans fat coming from?
The cream cheese