This extremely easy sheet pan keto strawberry shortcake recipe is the perfect forward dessert to bring to your summer barbecue! Only 3 grams of online carbohydrates!

sheet panty strawberry shortcake
This recipe offers an intriguing way to enjoy classic strawberry shortcake without the high carbs and wooden nuts getting in the way. This means you can spice up a keto-friendly, nutty dessert that feels luxurious and fresh without spending time in the kitchen.
You can prepare one day in advance, so it doesn’t take much effort to make weekday desserts or casual gatherings.
If you love a good low-carb dessert, but you’re a big fan of keto and need to avoid nuts, this recipe may become your new favorite.
The juicy sweetness of the fresh strawberries pairs with a light, fluffy vanilla shortcake. Easily baked in one sheet pan is perfect for those looking to cut down on keto diets, low-carb diets, or sugar in their diet.
It’s a fun treat that feels luxurious without carbohydrate overload, blood sugar spikes, or nutty concerns.


Traditional strawberry shortcake carbs
According to App Cronometer, one slice of Whole Foods’ traditional version of strawberry shortcake comes with 39 grams of carbohydrates, with 26 grams of regular sugar added!
Holy Molly, too expensive for those chasing the keto diet or for low carb diets. It’s definitely not a good idea for people with diabetes.
A simple recipe for keto shortcake in sheet pans has just 7 grams of total carbohydrates and 4 grams of fiber, resulting in a net curve of 3 g per serving.
All remaining nutritional information is available at the bottom of this page on your printable recipe card.


Why do you like this recipe?
Nut-free and keto-friendly. This recipe cleverly avoids nuts, which can be a challenge with many low-carb desserts, making it the perfect dessert for allergies and sensitivities.
The simplicity of sheet pans. Rather than fussing about making individual low-carb strawberry shortcakes, it gives the same shortcake flavour, but as a layer of cake, it’s topped with delicious 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 first.
Fresh and bright flavor. The natural sweetness of ripe sweet strawberries shines and is complemented by subtle sweetened shortcakes that do not overpower your palate or sugar targets.
This combination creates a lovely and charming classic dessert that is refreshing and comfortable.


Simple ingredients and alternatives
strawberry
During 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 subtly alter their flavor profile.
Almond flour alternative
This recipe needs to be nut-free for my family, so instead of almond flour I use coconut flour, a keto-friendly alternative.
egg
The eggs combine everything and add to the wet texture of the shortcake. If you are avoiding eggs, you may change the final texture slightly, but consider using a flax egg exchange.
Heavy cream
Heavy cream makes shortcake soft and rich. It is preferred for keto baking due to its fat content and consistency.
If dairy is not an option, coconut milk can be a good alternative, adding subtle tropical twists.


Professional Chef Tips for Best Results
#1 Prepberry
Slice the strawberries at least 15 minutes beforehand and mix naturally to make the juice sweeter. This not only enhances the flavor, but also helps create a nice syrup-like texture when baking.
#2 Watch baking time carefully
Keto flour alternatives can quickly turn brown, so keep an eye on shortcakes to prevent burning. Lower the oven temperature slightly or if it is brown too fast, cover it loosely with foil and it will turn beautifully golden without drying.
#3 Mix gently
Mix the batter together and the shortcake can be tougher, so fold it together until you combine the ingredients. Think of mixing cookie dough. We want to keep it light and airy for the best texture.
#4 Use parchment paper
Line up sheet pans with parchment to prevent stabs and wind cleanup. This small step saves you the hassle after baking.
#5 Chill the cream
If you plan to topping desserts with homemade whipped cream, whip heavy cream when it’s cold for best volume and stability.


Variations of recipes
Coconut cream topping:
Instead of traditional whipped cream, whipped chilled coconut cream offers a dairy-free alternative that pairs wonderfully with berries.
Citrus peel:
Add lemon or orange peel to the strawberries to give the taste a brighter and more appealing layer.
Mini Shortcake:
Make dessert in a mini muffin can for a single serving portable treat that’s perfect for your party.
Flavor booster
Add fresh mint leaves
Throw chopped fresh mint or fresh basil along with strawberries before baking a refreshing herb note that brightens the sweetness.
Toasted coconut flakes
Sprinkle top with toasted unsweetened coconut flakes for a crispy texture and a hint of tropical flavor that contrasts well with the soft shortcake.


Freezing and storing leftovers
frozen:
The remaining shortcake and strawberries can be wrapped tightly in plastic wrap and placed in airtight containers to freeze.
Freeze for up to 2 months. To serve, thaw in the fridge overnight.
storage:
Place leftovers in the fridge and place in an airtight container for up to 3 days.


Can you put a shortcake batter in a biscuit instead?
If you want to make shortcake batter as a traditional shortcake biscuit, rather than a sheet pan style, you can do that by making a mound of 24 mini biscuit mounds.
Baking time is reduced to 15-18 minutes.
Can I use frozen strawberries?
Yes, frozen strawberries work well, but you need to thaw and drain excess juice to avoid shortcake noisy.
Is this recipe suitable for diabetics?
It uses keto-friendly sweeteners and low-carb keto ingredients, which can be a good option for diabetics, but we recommend consulting about the carbohydrates you should eat every day of carbohydrates per day.
Can I make this recipe vegan?
Several substitutions may be possible, such as egg replacements and coconut cream, but the texture and flavor may differ from the original.
How long does it take to prepare and bake?
Preparation usually takes about 30 minutes, but it takes about 20-23 minutes depending on the oven.
Can I add other fruits?
Certainly, fresh berries like blueberries and raspberries can be mixed, but keep in mind that the moisture content of each fruit can affect baking time and texture.
Sheet bread low carb strawberry shortcake recipe
Whether you’re dealing with yourself or sharing with friends, the charming aroma and delightful texture of strawberry shortcake in this sheet pan, whether it’s keto or not, certainly wins everyone’s hearts.
More Keto Strawberry Recipes
Keto Strawberry Shortcake Layered Cake
Keto Strawberry Cheesecake Pie
Keto Strawberry Cottage Cheese Mousse
Keto Frozen Strawberry Pi
Easy low carb keto sheet panty strawberry shortcake
Easy low carb keto sheet panty strawberry shortcake
Preparation time30 Min Min
Cooking time17 Min Min
Serving: twenty four slice
calorie: 195kcal
Cook ModePrevents the screen from falling asleep
Cream cheese frosting
8 Ounce Cream cheese It’s softened1 cup Heavy cream1 Small spoons Vanilla liquid stevia Or liquid monk’s fruit Pinched salt
Shortcake
Preheat the oven to 350°F. Place parchment paper on a large baking pan.
Place the dried ingredients. Place in a coconut flour, baking powder, salt, sweetener, in a stand mixer or large bowl and blend using an electric blender until hand-mixed or whipped.
Bake for 18-20 minutes or until the center toothpick is clean, lightly golden around the edges. Let it cool completely before adding cream cheese frosting.
Cream cheese frosting
assemble
Slice the strawberries into 1/4 inch slices and place in a large mixing bowl. Mix the lemon juice and sweeteners and mix the toss. Sit down while spreading the frosting over the shortcake.
Slice the shortcake into 24 servings, but keep it as one large rectangle. Spread the frosting evenly across the shortcake crust approximately 1/2 inch from the edge.
Strawberry top. Cover and refrigerate until ready.
Store in the fridge for up to 2 days.
This recipe was originally made in 12 servings and we quickly realized that this portion was too big for us. We cut them in half and felt that it was a much better size for dessert.
Serving: 1slice | calorie: 195kcal | carbohydrates: 7g | protein: 4g | fat: 16g | Saturated fat: 5g | Polyunsaturated fat: 1g | January Saturated Fat: 2g | Trans Fat: 0.2g | cholesterol: 74mg | sodium: 115mg | potassium: 113mg | fiber: 4g | sugar: 2g | Vitamin A: 328iu | Vitamin C: 17mg | calcium: 38mg | iron: 0.4mg