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Keto Strawberry Shortcake in a Jar

A deliciously moist strawberry loaf cake forms the base for this low carb, keto friendly strawberry shortcake in a jar.

Course Dessert
Prep Time 25 minutes
Cook Time 1 hour

Ingredients

Strawberry Loaf

  • 3/4 cup Lakanto Monk Fruit Sweetener
  • 4 tbsp margarine or softened butter or coconut oil
  • 1.5 cups almond flour
  • 1/3 cup coconut flour
  • 1.5 tsp vanilla extract
  • 1/4 cup 14% full fat sour cream
  • 1 pinch salt
  • 1 cup diced fresh strawberries

Low Carb Strawberry Sauce

  • 2 cups strawberries, diced
  • 2 tbsp Swerve powdered sugar (or ground up Lakanto)

Keto Whipped Cream

  • 1 cup heaving whipping cream, 33%
  • 2 tbsp Swerve powdered sugar (or ground up Lakanto)

Instructions

  1. Grease your loaf pan and preheat the oven to 350 degrees.

  2. First mix the margarine and Lakanto Monk Fruit sweetener until it is fluffy and light.

  3. Slowly add the eggs, blending as you go.

  4. Then add in the vanilla and sour cream and blend until thorougly mixed.

  5. Stir in the rest of the dry ingredients and blend until mixed thorougly.

  6. Stop the mixer and add the 1 cup of diced strawberries, folding in by hand.

  7. Bake at 350 for about 50-60 minutes, keeping an eye on it to make sure it doesn't burn. It's ready when it's golden brown and firm to the touch, but the fresh strawberries may mean it's slightly soft in the middle still.

  8. Allow it to cool outside the oven for a half hour before gently removing from the pan. If you want to make the strawberry shortcakes right away, throw the loaf in the freezer for about 15 minutes to cool and set before slicing into small pieces.

  9. Place small pieces of cake in each jar and top with about 2 tbsp each of strawberry sauce and whipping cream. (see further instructions below).