We’re posting this keto-friendly 3:1 recipe in honor of National Strawberry Shortcake Day (June 14). Enjoy!

Strawberry Shortcake

Provides: 216 kcals, 20.99 gm fat, 3.41 gms protein, 3.59 net carbs and 3:1 ratio

Makes 1 strawberry shortcake

Ingredients

• 15 grams heavy cream (about 1 Tbsp)
• 2 grams vanilla extract (about 1 tsp)
• 30 grams strawberries, raw (about 4 Tbsp)
• 5 grams of egg (raw, mixed well) (about 1 tsp)
• 20 grams KetoVie Vanilla (about 1 Tbsp + 1 tsp)
• 28 grams Kwik Mix (about 4 Tbsp)

Directions

1. Preheat oven to 350 degrees.
2. Line a small muffin tin with a muffin liner (you will only be using one muffin cup).
3. Weigh the egg and vanilla extract.
4. Add wet ingredients to Kwik mix and stir to combine.
5. Drop mixture into one muffin cup and smooth to even. Place water in the remaining cups.
6. Back for 15-17 minutes or until the edges are golden brown and the center is cooked.
7. While muffins are baking, weigh and measure KetoVie and heavy cream.
8. Using a mixer, whip the Ketovie/cream mixture until medium to stiff peaks form, about 2-3 minutes.
9. Weigh out the strawberries, assemble, and enjoy!