Low Carb + Gluten Free Strawberry Shortcake in A Jar

This sugar-free strawberry shortcake in a jar takes just 5 minutes. Make the 2-minute mug cake, then build layers. Low carb & gluten-free, with a paleo option.

THE RECIPE

INGREDIENTS

• 1 tbsp Butter (can use ghee or coconut oil for dairy-free)
• 1/2 tsp Vanilla extract
• 3 tbsp 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 Whipped cream **sugar-free
• 1/2 cup Strawberries (sliced)

INSTRUCTIONS

1. Melt the butter in a mug or ramekin in the microwave (about 30 seconds). Stir in vanilla extract.
2. 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.
3. Microwave for 90 seconds, until firm.
4. Run a knife along the edge and flip over a plate or paper towel to release. Cut the cake into cubes.
5. Place half of the cake cubes at the bottom of a jar. Top with half of the whipped cream, then half of the sliced strawberries. Repeat the layers of cake, whipped cream, and strawberries.

Source: wholesomeyum.com

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