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Gluten FreeLow Carb
These keto strawberry shortcake cups recipe that is a delicious treat and a welcome addition to an afternoon tea. Sweet cookie base cups are filled with a creamy cheesecake mixture and topped with strawberries
Made with coconut flour, the shortcake cookie base is initially delicate to handle, but once cool and kept in the fridge firm up. They are so good though and the mini size adds to their cuteness. As well as feeling a tinge of guilt as you pop a whole onein your mouth! These strawberry shortcake cups are too delicious to resist!
This strawberry shortcake cup recipe is one that came close to a baking fail thanks to my dogs as well as my bad judgement for maths. I haven’t used the accountant part of my brain for a while so that’s my excuse. I used my ginger cup recipe for the shortcake cookie cup but had not judged the timing using a mini muffin tin. I had set the timer on for 20 minutes thinking that I would keep an eye on the cookie cups as they baked. Then the dogs went into full play mode and we were having fun with toys, ropes and general chaos. The alarm rang and I knew in my heart it was too late. Those of you who follow me on Facebook would have seen the burnt cups that I was faced with.
Rather than throw them in the bin I resolved to make the best of it. So, I let them cool and gently trimmed off the burnt edges. Phew! Much to my relief, that worked and I filled the cups with a vanilla cream cheesecake filling and topped with fresh strawberries pieces. Much to my relief the recipe worked and trimming the edges made the cups nice and even that appealed to the OCD element in me.
How To Make Strawberry Shortcake Cups
The shortcake cups are delicate to handle and I would recommend that you allow them to cool and then treat them with caution before removing them from the muffin tin. I have changed the cooking times so yours should not burn as mine did. They firm up nicely once cool and in the fridge so it the first one out of the tin is a bit difficult, put them in the fridge for 30 minutes.
If you don’t have a mini muffin tin you could bake these in a regular muffin tin. Just add a few extra minutes baking time though. The full 20 minutes as I mistakenly timed would be sufficient.
Strawberry Shortcake Cups
We both adored these strawberry shortcake cupsand there was the usual battle over the last few. The Chief Taster has now learnt that keeping the last one for the next morning will not work on a day when I get up earlier than him (I feed the animals so they will get me up at sunrise every day. The dogs and cats work together to wake me and leave him alone at weekends!). I saw it as a treat for being up early and dealing with the mini zoo. You snooze, you lose!
Other Strawberry Desserts to Enjoy:
Strawberry Cheesecake
Strawberry Cream Roll
Lemon Strawberry Cake
Strawberry Coconut Chia Pudding
Strawberry Shortcake Cups
Angela Coleby
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Course Dessert
Servings 12 Mini Cups
Ingredients
Dough
- ½ cup (56g) coconut flour
- ¼ cup Erythritol or sugar substitute
- ½ cup 113g butter, unsalted softened
- 1 egg beaten
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Filling
- 4oz 112g cream cheese softened
- 2 tablespoons erythritol or sugar susbtitute
- 2 tablespoons double cream
- ¼ teaspoon vanilla extract
Topping
- 4 Fresh strawberries cut into small pieces
Instructions
Pre-heat the oven to 180C/350F degrees.
Grease a mini muffin tin well.
In a bowl, mix the coconut flour, erythritol, baking powder and salt together.
Add the butter, egg and vanilla and mix into a dough.
Line a mini muffin tin with 12 cases.
Roll the dough into 12 balls.
Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
Bake for 15-18 minutes until golden and firm.
Remove and set aside to cool.
Gently remove the shortcake cups from the tin. If they start to crumble, place them in the fridge for at least 30 minutes to harden.
Blend the erythritol, cream cheese, vanilla extract and double cream until smooth.
Pipe into the shortcake cases. Or spoon it in.
Decorate with strawberries
Eat and enjoy
Notes
Makes 12 mini cookie cups
Nutritional Info per cup – 134 Calories, 12g Fat, 2g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Wendy Brill-Wynkoop
Hi. I am ready to try this delicious recipe. It states “Line a mini muffin tin with 12 cases“. Do I use a paper cup cake liner? Or just put dough directly in greased muffin tin?
Reply
Angela Coleby
I put the dough directly into the tin. I had a silicone tin which made it easier to pop out as they dough can be delicate to handle. I'd recommend you don't remove them from the tin until they are cooled (keep them in the fridge to harden will help). Hope you enjoy them!
Reply
Carmen
Hello, I am not sure I know what double cream is. Can you explain that? Thank you
Reply
Angela Coleby
It's also known as whipping or heavy cream.
Reply
Jen Lynn Taylor
Will coconut palm sugar work?
Reply
Angela Coleby
Can't see why not!
Reply
Linda B
Good grief, Angela, these look amazing! Hoping I find a couple strawberries in the patch tomorrow to try. But I bet they would be good with other fruit too..blueberries? DH was just saying a couple days ago that he wished we had shortcake. Thanks for all you do!!
Best, Linda BReply
Angela Coleby
Awwh! Thanks x. Blueberries would be good too!
Reply
Heather Nye
more of a question really... I don't use either of those sweetener choices. Do you suppose it would work with maple sugar? They sound lovely!
Reply
Angela Coleby
Hi Heather. I think it should still work. The joy of the sweeteners that I use is that they are a direct replacement for sugar, so in theory it should work the other way round! Hope you enjoy them!
Reply
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