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Description
A delicious low-carb strawberry shortcake served in jars. Perfect for a sugar-free dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 cup fresh strawberries, sliced
- 1/2 cup heavy whipping cream
- 1 tbsp powdered erythritol (for cream)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, erythritol, melted butter, vanilla, and baking powder in a bowl.
- Press the mixture into the bottom of small jars.
- Bake for 10-12 minutes until golden. Let cool.
- Whip the cream with powdered erythritol until stiff peaks form.
- Layer strawberries and whipped cream over the cooled crust.
- Chill for 1 hour before serving.
Notes
- Use fresh strawberries for best results.
- Store in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 220
- Sugar: 3g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg