Easy Low Carb Keto Sheet Pan Strawberry Shortcake

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Easy Low Carb Keto Sheet Pan Strawberry Shortcake

Prep Time 30

Cook Time 17

Servings slices

Calories 195kcal

Ingredients

Shortcake

1.5 cups coconut flour
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

US Customary - Metric

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

3 g net carbs (This shortcake sheet pan recipe makes 24 servings.)

This recipe was originally made with 12 servings and we quickly realized the portion was too large for us. We cut them in half and felt it was a much better size for dessert.

Nutrition