Simple Keto Individual Shortcakes

Simple Keto Individual Shortcakes

Simple Keto Coconut Flour Individual Shortcakes (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make simple keto individual shortcakes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 8 individual shortcakes


  • 113 grams coconut flour (1 cup)
  • 21 grams granulated sweetener of choice (2 TBS), adjust to taste I used granulated monkfruit sweetener
  • 13 grams baking powder (1 TBS)
  • 2 grams salt (1/2 tsp)
  • 3 large eggs, room temperature
  • 1/2 cup room temperature butter, softened
  • 5 oz Greek yogurt of choice (1/2 cup) can use coconut cream for a lactose free recipe
  • 1/2 tsp vanilla extract
  • toppings of choice

Strawberry Version

  • 9 oz whole strawberries (about 10 medium strawberries)
  • 2 TBS granulated sweetener of choice. more of less according to taste I used granulated monkfruit sweetener


  • Preheat oven to 350 degrees.
  • In a large mixing bowl sift tor whisk together the dry ingredients until there are no lumps in the dry ingredients
  • Add the eggs and stir together until all the dry ingredients have been moistened
  • Add the butter and stir until fully combined. Add the yogurt and the vanilla. Stir until fully combined and a smooth dough has formed. Massage a few seconds to make sure of the texture. The dough should be lightly moist but not sticky or crumbly
  • Lightly spray 8 silicone hamburger bun molds that are about 2 to 2 1/2 inches in diameter If do not have silicone molds, line a large baking sheet with parchment paper and draw eight 2 to 2 1/2 inch diameter circles on the paper
  • Scoop the dough out 1/4 cup at a time and press evenly throughout each mold or circle Place in preheated oven. Bake for 12-15 minutes or until lightly golden around the edges
  • Remove from the oven. Allow to coon in the molds or on the baking sheet about 10 minutes or until firm enough to remove from the molds or paper.
  • After the shortcakes have cooled slightly Take a warm cakes and cut it in half to create a top and bottom
  • Fil or spread desired topping over the bottom half of the cake. Place the top over the filling and Spread desired toppings on the top of the cake. Serve warm. Store leftovers uncut in an airtight container at room temperature up to 3 days Make sure the cakes are cooled completely before storing

Strawberry Version

  • Place strawberries and sweetener in a medium bowl. Use a fork and gently stir until the sweetener in evenly distributed throughout the strawberries. Place on warm cakes with whipped cream (optional)


Serving: 1shortcake | Carbohydrates: 3g | Protein: 6g | Fat: 15g

Check out my keto whipped cream and keto dairy free whipped cream

1 thought on “Simple Keto Individual Shortcakes”

  • Would it be possible to have all the recipe in one unit i.e. grams instead of grams ounces and cups ? It’s so much easier to use weight. Thank you.

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