Gluten Free Strawberry Shortcake

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.

Gluten Free Strawberry Shortcake



  • 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)


  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.

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