Description
Enjoy the delightful flavors of a classic strawberry shortcake with a keto-friendly twist. This dessert is perfectly portioned in a jar, making it both convenient and charming for any occasion.
Ingredients
Scale
For the Crust:
- For the Shortcake:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol or preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
- For the Strawberry Layer:
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon erythritol
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper cups.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add melted butter and vanilla extract. Mix well.
- Combine the wet and dry ingredients, stirring until a smooth batter forms.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- While the shortcakes are cooling, prepare the whipped cream by beating the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form.
- For the strawberry layer, toss the sliced strawberries with erythritol and let sit for 10 minutes to macerate.
- To assemble, crumble one shortcake into the bottom of each jar. Layer with whipped cream, followed by the sweetened strawberries. Repeat the layers if the jar size allows.
- Garnish with a dollop of whipped cream and a fresh strawberry on top. Serve immediately or refrigerate until ready to enjoy.
Notes
Feel free to adjust the sweetness to your liking by altering the amount of erythritol. This dessert can be made a day in advance, but it’s best enjoyed fresh.