5-Minute Keto Strawberry Shortcake In A Jar
Easy keto strawberry shortcake in a jar takes just 5 minutes to make! Layers of low carb strawberry shortcake with almond flour, juicy berries, and whipped cream.
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- 1 tbsp Butter
- 1/2 tsp Vanilla extract
- 3 tbsp Blanched almond flour
- 1/2 tbsp Coconut flour
- 2 tbsp Erythritol *
- 1/2 tsp Gluten-free baking powder
- 1 pinch Sea salt
- 1 large Egg
- 1/2 cup Sugar-free whipped cream *
- 1/2 cup Strawberries (sliced)
Melt the butter in a mug or ramekin in the microwave (about 30 seconds). Stir in vanilla extract.
Add the almond flour, coconut flour, erythritol, gluten-free baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.
Microwave for 90 seconds, until firm.
Run a knife along the edge and flip over a plate or paper towel to release. Cut the cake into cubes.
Place half of the cake cubes at the bottom of a jar. Top with half of the sliced strawberries, then half of the whipped cream. Repeat the layers of cake, strawberries, and whipped cream.
Serving size: 1/2 entire recipe
*Make your own whipped cream by beating heavy cream with a hand mixer until stiff peaks form, or to make it even easier, use a cream whipper to make whipped cream that you can store for later (I love mine!). You can add a sweetener prior to beating, but it's not necessary (due to the sweetness of the cake and strawberries).
Video Showing How To Make Strawberry Shortcake:
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