5-MINUTE KETO STRAWBERRY SHORTCAKE IN A JAR

INGREDIENTS

Tap underlined ingredients to see where to get them.

• 1 tbsp Unsalted butter
• 1/2 tsp Vanilla extract
• 3 tbsp Wholesome Yum Blanched Almond Flour
• 1/2 tbsp Wholesome Yum Coconut Flour
• 2 tbsp Besti Erythritol *
• 1/2 tsp Baking powder
• 1 pinch Sea salt
• 1 large Egg
• 1/2 cup Sugar-free whipped cream *
• 1/2 cup Strawberries (sliced)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

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 sliced strawberries, then half of the whipped cream. Repeat the layers of cake, strawberries, and whipped cream.