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Strawberry Shortcake Cups

Course: Dessert
Servings: 12 Mini Cups
Author: Angela Coleby
Print Recipe



  • 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


  • 4oz 112g cream cheese softened
  • 2 tablespoons erythritol or sugar susbtitute
  • 2 tablespoons double cream
  • ¼ teaspoon vanilla extract


  • 4 Fresh strawberries cut into small pieces


  • 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


Makes 12 mini cookie cups
Nutritional Info per cup – 134 Calories, 12g Fat, 2g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs