Strawberry shortcake is a summertime classic, however, its also loaded with sugar and refined carbs. We wanted to make a fat-free, sugar-free, high fiber, high protein version that assisted our health goals.
Healthy Strawberry Shortcake
To make our Strawberry Heaven fat-free but still blissful, we took a leaf from the Angel food cake book, hence the name, Strawberry Heaven. By using egg whites and whipping them until the peaks are stiff, we were able to create a delicate crumb for our shortcakes without the added fat. We used high fiber keto flour and sugar substitute from King Arthur to ramp up the healthy nutrition facts in this recipe, and added protein, because we love our protein.
Strawberry Shortcake Variations
- Substitute the strawberries for blueberries, mandarin oranges, apples, or raspberries, just be sure to change the flavor of Jell-O to accommodate the change.
- Make it gluten-free by substituting the keto flour for King Arthur Gluten-Free Flour
- Make it Paleo by replacing the keto flour with King Arthur Paleo flour and replacing the cool whip with whipped coconut milk.
- Add almond or coconut extract in with the vanilla for an extra flavor boost.
Storing Strawberry Shortcake
Store this healthy version of Strawberry shortcake in the refrigerator for up to 4 days (if you can make it last that long), or place in airtight container and freeze for up to 4 months.
Strawberry Heaven Recipe
Serves 6
Shortcake Ingredients
- 3/4 Cup King Arthur, Baking Sugar Alternative
- 1/2 Cup King Arthur Keto Flour
- 2 scoops unflavored whey or pea protein powder
- 1/8 teaspoon salt
- 6 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 Tablespoon water
Filling Ingredients
- 2 cups sliced strawberries
- 1 Tablespoon King Arthur, Baking Sugar Alternative
- 1 package unflavored gelatin
Topping Ingredients
- 1 package keto vanilla pudding
- 1 cup unsweetened vanilla almond milk
- 1 8oz container sugar free whipped topping
Directions
- Add cream of tartar, vanilla, and water to egg whites. With electric mixer on low speed, blend until frothy.
- Add 1/3 of sugar substitute and increase speed to high. Beat until stiff peaks form.
- In separate bowl mix remaining sugar substitute, keto flour, and salt.
- Working with 1/3 of dry ingredients at a time, gently fold into beaten egg whites. Fold until mixed, then spoon into large muffin tins. Bake at 350 degrees for 18-20 minutes, or until tops are brown.
- While shortcakes bake, put strawberries and 1 Tablespoon sugar substitute in pot over high heat. Cover and simmer until juices boil and froth up. Sprinkle gelatin over strawberries and stir well. Refrigerate for 20 minutes.
- In separate container, add milk to keto pudding mix and stir until clumps are gone. Refrigerate for 10 minutes.
- Fold whipped topping into prepared pudding until blended.
- When shortcakes are baked and cooled, cut into chunks and place in casserole dish. Pour strawberries over shortcake chunks, then smooth on pudding mixture. Refrigerate for 30 minutes.
- Enjoy!
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