Indulge in a guilt-free summer dessert with a tasty, microwavable, low-carb strawberry shortcake made in less than 10 minutes! Plus, it’s gluten-free!
Strawberry Shortcake just screams summer is here! It is such a family-favorite dessert!
Growing up, my mom always found the best, fresh, locally grown, pallets of sweet strawberries. Inevitably, our family would enjoy strawberry shortcake and homemade jam prepared from those fresh strawberries. Whenever I eat strawberry shortcake, all those family memories come rushing back to me.
If you are following a low-carb diet, you don’t have to miss out on this yummy summer treat! This single-serving, microwavable, low-carb strawberry shortcake is made in less than 10 minutes! Plus, it’s gluten-free! Go ahead and indulge in this guilt-free strawberry dessert!
Microwavable Low-Carb Strawberry Shortcake Ingredients
For this microwavable low-carb strawberry shortcake, you probably have most of the ingredients in your pantry. The remaining ingredients can be easily found online or at your local grocery store.
By using lower-carb ingredients, you can easily incorporate this sweet treat into your nutritional goals.
The common pantry ingredients needed for this recipe are butter, egg, baking powder, and salt. Additionally, you will need sour cream and heavy cream. Easy peazy!
I like to use a combination of both flours for a few reasons.
First, coconut flour is much more absorbent than almond flour. Sometimes, I find only using coconut flour in desserts results in a dense and gummy cake. However, if we only use almond flour, the final cake would be more crumbly. So, by combining the two flours, we obtain a light and airy textured cake.
Although, in this recipe, I haven’t tried using only one flour. If you only use coconut flour, start with 2 tablespoons. If you only use almond flour, start with 3 tablespoons of flour. Be sure to let me know if the comments if you try it!
Second, coconut flour tends to be less expensive than almond flour. By using a combination of flours, you can stretch your almond flour (and your budget) further!
Finally, in some recipes, coconut flour can have an overwhelming coconut taste. By using almond flour in addition to the coconut flour, the coconut flavor is not as strong.
Low-Carb Powdered Sweetener
For an even better cake texture, use low-carb powdered sweetener instead of low-carb granulated sugar. Though, powdered sweeteners are usually more expensive than the granulated sweeteners.
TIP: Make your own low-carb powdered sweetener by blending low-carb granulated sweetener in a coffee grinder, a small food processor, or blender. My favorite granulated sweeteners are Lakanto Monkfruit Sweetener and Pyure Organic Stevia.
To keep it simple (by buying low-carb powdered sweetener), these are all great options:
- Swerve Confectioners
- Lakanto Monkfruit 2:1 Powder Sugar Substitute
- So Nourished Powdered Erythritol Sweetener
Low-Carb Strawberry Shortcake Toppings
In keeping true to the original, top your shortcake with fresh strawberries and whipped cream!
Per serving, strawberries have a lower amount of carbs than other fruits. A medium-sized strawberry (1 1/4″ diameter), contains about 4 calories and about 0.7 g of net carbs. They are a great fruit option on a low-carb diet.
While I know it’s easy to make your own whipped cream topping, sometimes, you just need to eat dessert now! So, for simplicity, I like to top the strawberry shortcake with canned real whipped cream. The brand I use has 1 gram of carbs and 15 calories per serving.
For a dairy-free option, Reddi Whip makes a Coconut Milk Vegan Whipped Topping. I have seen this whipped topping at my local Walmart. Alternatively, you can also make homemade whipped topping with coconut cream.
Microwavable Low-Carb Strawberry Shortcake Preparation
Baking these low-carb strawberry shortcakes in the microwave really speeds up the cooking time and makes these really easy to make.
Preparing the Batter and Ramekins
First, prepare two 4″ ramekins by spraying them with cooking spray. (I love these ramekins, and I use them all the time!)
To a small microwave-safe bowl, add butter and microwave for 10-20 seconds until the butter is melted.
Next, add the low-carb powdered sweetener, sour cream, heavy cream, and egg to the bowl with the melted butter and whisk until mixed well.
To the same bowl, add the almond flour, coconut flour, baking soda, and salt and whisk until just combined.
Finally, divide the cake batter evenly between the two ramekins.
Microwaving the Shortcake
Every microwave seems to cook food at a different rate. For me, my shortcakes are fully cooked in about 90 seconds.
For best results cooking your microwavable low-carb strawberry shortcakes, begin cooking your cakes for 60 seconds. Then, remove the ramekins from the microwave to check if the cakes are done.
TIP: When the top of the cake springs back when lightly pressed with a finger, the cake is fully cooked.
Continue cooking the cakes in additional 30 second increments until cake is fully cooked through. Be sure to watch cake so it does not overcook.
Once the cakes are fully cooked, take the ramekins out of the microwave and cool the cakes for about 2-3 minutes.
Assembling and Topping the Microwavable Strawberry Shortcake
Whenever working with fruit, wash the outside of the fruit well prior to cutting into the fruit. This prevents any bacteria on the outside of the fruit from penetrating the inside of the fruit. After washing the outside of the strawberries well, slice them thinly.
Once the cakes are cooled, slide a butter knife around the outside of the ramekins. Flip the ramekins over to remove cake from the ramekins. Next, slice the cakes in half horizontally.
Finally, top each half of the cake with sliced strawberries and 2 tbsp of whipped cream. For a pretty presentation, stack the two halves, and enjoy!
Want More Low-Carb Dessert Recipes?
If you like this recipe, give my Low-Carb Chocolate Lava Cake recipe a try! It is also made in microwave for when chocolate cravings hit!
Also be sure to check out my full collection of low-carb recipes, here.
I truly appreciate you stopping by! Thank you for reading, and be sure to save the recipe for later! Let me know if you have any suggestions or comments to make this recipe better!
Low-Carb Strawberry Shortcake (Microwave)
- 1 tbsp Butter*
- 1 tbsp Low-Carb Powdered Sweetener (Stevia or Erythritol) see post above
- 1 tbsp Sour Cream
- 1 tbsp Heavy Cream*
- 1 large Egg
- 2 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 1/4 tsp Baking Powder
- 1 dash Salt
- 8 tbsp Whipped Topping*
- 1/4 cup Strawberries, Sliced about 3
- To a small microwave-safe bowl, add butter and microwave for 10-20 seconds until the butter is melted.
- Add low-carb powdered sweetener, sour cream, heavy cream, and egg to the bowl with the melted butter and whisk until mixed well.
- Add almond flour, coconut flour, baking soda, and salt and whisk until just combined.
- Spray two, 4" ramekins with cooking spray, and divide the cake batter evenly between the two ramekins.
- Microwave ramekins until cake is cooked through and springs back when lightly pressed with a finger. For best results, cook for 60 seconds** and check for doneness. Cook for additional 30 second increments until cake is fully cooked through. Be sure to watch cake so it does not overcook. Remove ramekins from microwave and allow to cool.
- Wash the outside of the strawberries, and then, slice strawberries thinly.
- If desired, remove cake from the ramekins and slice in half horizontally.
- Top each cake with sliced strawberries and 2 tbsp of whipped cream, and serve!