Description
Indulge in this delightful and easy-to-make Strawberry Shortcake in a Jar, perfect for keto dieters. With layers of fluffy almond flour cake, fresh strawberries, and whipped cream, this dessert is both guilt-free and delicious!
Ingredients
Scale
For the Crust:
- Cake:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- Strawberry Filling:
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp erythritol sweetener
- 1 tsp lemon juice
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp erythritol sweetener
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and almond milk.
- Combine the wet ingredients with the dry ingredients, mixing until a smooth batter forms.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then cut it into small cubes.
- For the strawberry filling, combine sliced strawberries, erythritol, and lemon juice in a bowl. Let it sit for 10 minutes to macerate.
- To make the whipped cream, whip the heavy cream with erythritol and vanilla extract until soft peaks form.
- To assemble, layer the cake cubes, strawberry filling, and whipped cream in a jar. Repeat the layers until the jar is full.
- Garnish with a fresh strawberry or a sprig of mint, if desired, and serve immediately or refrigerate until ready to enjoy.
Notes
For best results, assemble the dessert shortly before serving to prevent the cake from becoming soggy. Adjust sweetness to taste, and feel free to experiment with adding other berries or keto-friendly nuts.