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These Keto Strawberry Basil Shortcakes are a remake of a childhood favorite featuring a sweet almond flour biscuit topped with layers of rich creamy basil whipped cream and juicy sliced strawberries.
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MORE KETO & LOW CARB RECIPES
We all have those comfort foods that take us right back to our childhood when we eat them, and strawberry shortcake is one of mine.
But it can't be just any old strawberry shortcake, oh no! It has to be a strawberry shortcake made with Bisquick because that was how my parents made them.
I can still picture my Dad handing me a bowl with a shortcake covered in strawberries and swimming in heavy cream. Ya, that was how we ate them, nobody had time to whip the cream I guess, but it was SO good!
I even made them for my kids the exact same way.
Then, like all desserts, I assumed that comfort food was a thing of the past when I went low carb. But the craving for it was so strong I started tinkering with recipes to try to recreate it in a low carb version.
I can't tell you how many times I was disappointed with the results. Other people said they were good but they just weren't "the one" you know? The taste that would transport me back to my childhood.
I started to think it just wasn't going to happen and then these magical little creations came about.
The basil whipped cream was just a little twist that I added because I dreamt of it one night, yes I dream about food and decided it sounded pretty darn good. But you don't have to go to the trouble if you don't want to (trust me, you want to).
I shared these shortcakes with my family, friends, neighbors, and anyone that I could get to taste them! I really like to have keto and non-keto people try my food because, if I can get someone that is NOT keto to like something.....well that is a huge win in my book!
I am here to let you know that not one single person disliked these shortcakes! I have never had that happen for a dessert!! So that tells you how good they are!
I am not going to confirm or deny that I may have eaten an entire batch of these by myself so be forewarned, they are that damn good!
INGREDIENTS NEEDED TO MAKE KETO STRAWBERRY BASIL SHORTCAKES
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Filling and topping:
- Besti Crystalized Allulose Sweetener
- Heavy whipping cream
- Fresh basil
- Besti Monk Fruit and Allulose Powdered Sweetener
For the shortcakes:
- Wholesome Yum Superfine Almond Flour
- Gluten-Free Baking powder
- Pink sea salt
- Sour cream
- Besti Crystalized Allulose Sweetener
- Pure vanilla extract
HOW TO MAKE KETO STRAWBERRY BASIL SHORTCAKES
FOR THE BASIL WHIPPED CREAM:
Heat cream over medium heat in a small saucepan just until it just starts to simmer.
Remove from heat and stir in the basil.
Allow to sit at room temperature for about 30 minutes, uncovered.
Pour the cream through a mesh strainer into a small bowl to remove the basil.
Cover and refrigerate for at least 3 hours to overnight. *See Notes
Place the basil-infused whipping cream in the chilled bowl.
Whip the cream until it starts to thicken, then add the sweetener and continue to beat until firm, taking care not to overbeat.
FOR THE STRAWBERRIES:
In a small bowl, combine the sliced strawberries, lemon juice, and powdered sweetener.
Cover and place in the refrigerator.
FOR THE SHORTCAKES:
Preheat your oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, and salt.
Using a pastry cutter, or 2 butter knives, cut the cubed butter into the dry ingredients.
Stir in the eggs, sour cream, sweetener, and vanilla.
Using a large (3 tablespoon) kitchen/cookie scoop, scoop the dough on the prepared baking sheet. You should get 10 to 12 shortcakes.
Bake until golden, about 18 minutes, or until a toothpick comes out clean.
Remove from the oven and allow the shortcakes to cool.
Carefully cut the shortcakes in half and top with the basil whipped cream and sliced strawberries.
FAQS ABOUT KETO STRAWBERRY BASIL SHORTCAKES
Can I make these Keto Strawberry Basil Shortcakes ahead of time?
I don't really suggest it. You can but they are much better fresh from the oven.
Do I have to use the basil in the whipped cream?
No, it is not a have to but I highly suggest you try it unless you really dislike basil. Basil and strawberries are so good together!
How do I store the leftover Keto Strawberry Basil Shortcakes?
If we have leftovers I store them in an airtight container in the refrigerator. I store the leftover whipped cream and strawberries in their own containers as well. You can reheat the shortcakes in the oven or in the microwave.
Last thoughts about Keto Strawberry Basil Shortcakes
These shortcakes are so close in flavor to the Bisquick shortcakes that it is crazy. If you grew up on the Bisquick version like I did you are going to love them, I promise!
These shortcakes are also really good with whipped cream and mixed berries if you want something a little different.
The non-keto peeps that tried the shortcakes also used them with the whipped cream and bananas and said they were amazing! So if you have people that can handle the carbs, go for it!
MORE KETO AND LOW CARB RECIPE IDEAS
- Mixed Berry Sugar-Free Frozen Yogurt
- Mixed Berry Salad
- Keto Strawberry Cheesecake Dip
- Keto Strawberry Muffins
- Keto Strawberry Ice Cream
- Keto Strawberry Lemon Blondies
Keto Strawberry Shortcakes with Basil
- 1 strainer
For the strawberry filling and topping:
For the basil whipped cream:
- Heat cream over medium heat in a small saucepan just until it just starts to simmer.
- Remove from heat and stir in the basil.
- Allow to sit at room temperature for about 30 minutes, uncovered.
- Pour the cream through a mesh strainer into a small bowl to remove the basil.
- Cover and refrigerate for at least 3 hours to overnight. *See Notes
- Place the basil-infused whipping cream in the chilled bowl.
- Whip the cream until it starts to thicken, then add the sweetener and continue to beat until firm, taking care not to overbeat.
For the strawberries:
- In a small bowl, combine the sliced strawberries, lemon juice, and powdered sweetener.
- Cover and place in the refrigerator.
For the shortcakes:
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- Using a pastry cutter, or 2 butter knives, cut the cubed butter into the dry ingredients.
- Stir in the eggs, sour cream, sweetener, and vanilla.
- Using a large (3 tablespoon) kitchen/cookie scoop, scoop the dough on the prepared baking sheet. You should get 10 to 12 shortcakes.
- Bake until golden, about 18 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow the shortcakes to cool.
- Carefully cut the shortcakes in half and top with the basil whipped cream and sliced strawberries.
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