Nutritional Info

Serving Size 1 Mason jar

Servings 6

Calories 300

Net Carbs 5 grams

Fat 26 grams

Protein 7 grams

Ingredients

Vanilla Cake

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

3 eggs

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

Toppings

6 ounces blueberries

1 cup heavy whipping cream

2 teaspoons vanilla extract

2 Tablespoons Swerve, Confectioner’s

6 medium strawberries

Instructions

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.

Whipped Cream

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.

Assembly

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.