LOW CARB STRAWBERRY SHORTCAKE

DESSERT

THE PREPARATION

LOW CARB STRAWBERRY SHORTCAKE

THE EXECUTION

1. Bring 1/2 cup butter and 3 eggs to room temperature. Preheat oven to 350F. 2. Cream butter, using a hand blender. Then, add 1/3 cup Erythritol and 1/4 tsp. Liquid Stevia and mix again. 3. Add 3 eggs and 1 tsp. Vanilla Extract to the butter mixture, then mix again. In a mesh strainer, add all dry ingredients over the wet ingredients: 2/3 cup Almond Flour, 1 scoop Unflavored Protein Powder, 1/4 tsp. Salt, 2 tbsp. Psyllium Husk Powder, and 1/2 tsp. Baking Powder. 4. Tap the sides of the mesh strainer to sift the dry ingredients over the wet ingredients. 5. Mix everything together until smooth and no lumps appear. Then, pour into a greased 7 1/2 round baking dish and smooth it out. 6. Bake for 25-30 minutes or until golden brown on the top. 7. Once mostly cooled, use a knife so dislodge the sides of the cake from the dish, flip, and remove from the baking dish. Let cool fully. 8. Slice 3.5 oz strawberries into thin slices. Then, slice the cake into 2 layers. 9. Lay the strawberries around each half of the cake, then put 2 tbsp. Strawberry Chia Seed Jam on each half. 10. Whip up the whipped cream with sweetener of your choice and dollop it between the 2 slices. Form the cake by placing one slice on top of the other, then pipe the rest of the whipped cream over the top of the cake.

Cake Ingredients • 2/3 cup Almond Flour • 1/2 cup Butter • 1 scoop Unflavored Protein Powder • 3 large Eggs • 1/3 cup Erythritol • 1 tsp. Vanilla Extract • 1/4 tsp. Salt • 1/4 tsp. Liquid Stevia • 2 tbsp. Psyllium Husk Powder • 1/2 tsp. Baking Powder

Filling/Topping Ingredients • 3.5 oz. Strawberries • 1/4 cup Strawberry Chia Seed Jam • 1/2 cup Heavy Whipping Cream • Erythritol and Liquid Stevia (to sweeten cream)