Serving Size 1 Mason jar
Net Carbs 5 grams
Fat 26 grams
Protein 7 grams
1 1/2 cups almond flour
1/4 cup unsweetened whey protein powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, at room temperature
1/2 cup+ 2 Tablespoons Swerve, Granular
1 1/2 Tablespoons vanilla extract (use clear to keep cake white)
2 teaspoons lemon juice
1/4 cup unsweetened almond milk or any other milk
Red food coloring
Mason jar size round cookie or biscuit cutter
6 pint size Mason jars
6 ounces blueberries
1 cup heavy whipping cream
2 teaspoons vanilla extract
2 Tablespoons Swerve, Confectioner’s
6 medium strawberries
Preheat oven to 325F and butter and line a 9×13 pan with parchment paper
Mix almond flour, protein powder, baking powder and salt and set aside.
Blend softened butter and Swerve til creamy and add eggs, vanilla and lemon juice.
Add dry ingredients and mix until combined.
Add red food coloring and mix until fully colored. 1 ounce will provide a bright red.
Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool in pan for at least 30 minutes.
Mix heavy cream, Swerve and vanilla and beat on low for a few seconds to combine and then mix on high for 2-3 minutes until stiff peaks form. Do not over mix.
Cut 12 circles that will fit the mason jars and place in bottom of the jars.
Top with whipped cream and then blueberries and layer it all again and top with blueberries and strawberries.
Place in fridge or serve immediately.