Quick Layered Strawberry Shortcakes

This is like a mug cake that “bakes” in the microwave. Easy, gluten-free, sugar-free, quick, so delicious, with no spikes in blood sugar either. Make it vegan by using coconut oil to replace the butter, an egg replacer, and whipping coconut cream instead of heavy cream. Inspiration from wholesomeyum.com

Serves 4

• 2 1⁄2 T butter (vegan: use coconut oil)

• 6 T almond flour

• 2 T coconut flour

• 1 t baking powder

• Pinch salt

• 1⁄3 c Alloluse (or Swerve, Erythritol,10-15 drops Stevia extract, sugar)

• 2 t vanilla

• 2 eggs (vegan: use an egg replacer such as Bob’s Red Mill)

• 1⁄8 t almond extract (optional)

• 1 c heavy cream (vegan: use cold coconut cream)

• 1 T Allulose

• 1⁄2 t vanilla

• 1 c sliced strawberries, tossed with 1 T Allulose

Place the butter in a 9” pie plate or baking dish. Microwave about 1 minute to melt butter. Whisk in almond and coconut flours, baking powder, salt, Allulose, vanilla, eggs, and almond extract. Continue to whisk until a smooth batter forms. Smooth with a spatula. Microwave for 2 minutes 30 seconds. Check doneness with a cake tester or toothpick. Add 30 more seconds if needed.

Whip heavy cream in an electric mixer fitted with the whisk attachment. Add Allulose and vanilla and whip until smooth peaks form.

Cut cake into cubes. Add about half the cake cubes in the bottom of 4 glasses. Top with half the sliced strawberries, then top with half the whipped cream. Repeat layers one more time. Garnish with a dollop of whipped cream and a strawberry. Can be made 4 hours ahead and refrigerated.