Keto Strawberry and Cream Shortbread Sandwiches

This delicious Keto dessert recipe is rich in fats and flavor and prepared with just 5 ingredients. Our low carb shortbread biscuits require only unsalted butter, ground almonds, and erythritol to prepare the dough. The dough is then chilled before being cut into discs and baked until golden. Once chilled, the biscuits are simply sandwiched with fresh strawberries and whipped heavy cream. Perfect for an afternoon Keto treat or as a low carb dessert.

What is Shortbread?

Shortbread is a traditional Scottish biscuit prepared with flour, sugar, and butter. The biscuits are crumbly in texture and rich with the creamy flavor of butter. For this low carb recipe, we have swapped the flour for ground almonds which adds to the sweetness of the biscuit and creates the perfect texture - minus the carbs!

Can I Use a Different Sweetener?

We have used erythritol for our low carb, shortbread biscuits. Shortbread is typically made with sugar and can also be dusted with sugar to serve. The texture of the biscuits should be sweet, buttery and crumbly, and the erythritol adds to that sweet and crunchy biscuit texture. If you wish to use an alternative low carb sweetener, we would suggest sticking with a granulated option such as xylitol.

Can I Use Almond Flour?

We have used ground almonds for our Keto-friendly dessert biscuits. Ground almonds are not processed as finely as almond flour. This means they have a slightly thicker crumb, are more fibrous, and slightly lower in carbs. You can, however, use almond flour if preferred; the texture will be slightly different in the final biscuit. Please be sure to adjust your macros to account for any changes made to the original recipe.

Net Carbs

3.8 g
Fiber

3.6 g
Total Carbs

7.5 g
Protein

7 g
Fats

45.2 g

446 cals

Quantity

Serving Size

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Strawberries

3 large - 1 3/8" diameter
Almonds, raw

1.75 cup, ground
Cream Heavy Whipping

0.75 cup
Butter, unsalted

0.67 cup
Erythritol

0.33 cup

Step 1

Bring the butter to room temperature to soften. Add the softened butter to a bowl along with the erythritol. Beat together well to combine until creamy and very soft.
Step 2

Add the ground almonds to the bowl along with the softened butter and sweetener. Mix everything together well to combine, forming a ball of dough. Cover and transfer the dough to the fridge for 30 minutes to chill.
Step 3

Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Remove the dough from the fridge. Roll the dough between two sheets of baking paper to a thickness of half an inch. Use 3 inch wide circular pastry/cookie cutters to cut 12 even-sized circles from the dough.
Step 4

Carefully arrange the biscuits across the lined oven tray. Transfer to the oven and bake for 12-15 minutes until just firm and lightly golden. Set aside to cool completely and firm further.
Step 5

While the biscuits are cooling, you can prepare the cream. Add the cream to a mixing bowl and whisk vigorously for several minutes until thick, creamy, and soft peaks form. You can, of course, also whip the cream in a stand mixer.
Step 6

Select 6 of the cooled biscuits. Divide the cream evenly between the 6 cooled biscuits, reserving 2 teaspoons of cream to one side. Fill the centers of the 6 biscuits with a mound of cream.
Step 7

Slice each strawberry into quarters lengthwise, discarding any stalks. Place two slices of strawberry on top of each mound of cream. Turn the remaining 6 biscuits over and dot each one in the center with a little of the reserved cream. Place one of these biscuits cream side down on top of a strawberry and cream-filled biscuit, sandwiching the biscuits together. Serve immediately.