Strawberry shortcake is a popular choice for the summer. We've put together the keto friendly version so you won't have to go without it!

This Strawberry shortcake can be the perfect choice to serve up at any party and get your fruit fix over the summer.

One of the main ingredients in this dish is fresh strawberries! They provide a number of amazing benefits including a boost for your immune system functions, lowering blood sugar, antioxidants that can help to improve skin tone and many more...

• • 3.5 ounces strawberries
  • ¼ cup Strawberry Chia Seed Jam
  • ½ cup heavy whipping cream
  • 1/3 cup Erythritol
  • 1/4 tsp. Liquid Stevia

• • 2/3 cup Almond flour
  • ½ cup butter
  • 3 large eggs
  • 1/3 cup erythritol
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon liquid Stevia
  • 2 tablespoons psyllium husk powder
  • ½ teaspoon baking powder
  • 1 scoop unflavored protein powder

You will need strawberries, strawberry and Chia seed jam, erythritol, stevia, almond flour, butter, heavy whipped cream, eggs, vanilla extract, salt, psyllium husk powder, baking powder and protein powder.

Bring the eggs in the butter up to a room temperature and preheat your oven to 350°. Cream together the butter with a hand blender and mix in the liquid Stevia and erythritol.

Mix together the three eggs and 1 teaspoon of vanilla extract with the mixture of butter. Strain together the dry ingredients and add in the almond flour and unflavored protein powder as well as the psyllium husk and baking powder. Use the strainer to slowly tap the dry ingredients into the wet ingredients. Let it sit into a baking pan and bake for 25 min. at 350°.

You can use a knife to dislodge the cake from the sides of the dish to remove it and let it cool.

Slice your strawberries into very thin slices and slide the cake in half so that it creates two different layers. Place the strawberry and Chia seed jam on each half and it will serve as the icing. Place the sliced strawberries along the edge of the cake and then whip up the cream to top the cake.

• • Serving Size: 6 Slices
  • Calories: 347
  • Fat: 31g
  • Carbohydrates: 8.5g (Net Carbs - 4g)
  • Fiber: 4.3g
  • Protein: 9.8g