Berry Lemon Shortcake
Ingredients
Dry ingredients
-
1½
cups
almond flour
-
¼
cup
coconut flour
-
½
tsp
baking soda
-
a pinch
salt
Wet ingredients
-
3
eggs
-
2
lemons, zest and juice
-
¼
cup
maple syrup
-
¼
cup
full fat coconut milk
-
1
tsp
vanilla
-
2
tbsp
coconut oil, grassfed butter or ghee, melted
Fruit
-
1
cup
strawberries, cut into slices
-
1
cup
fresh blueberries
Coconut cream whipped cream
-
1
carton or can
full fat coconut milk, cooled in the fridge
-
2-3
tbsp
pure maple syrup
-
a pinch
salt
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, whisk the eggs, then add the remaining wet ingredients except for the lemon zest.
- Gradually mix the dry ingredients into the wet ingredients while whisking.
- Fold in half of the sliced strawberries.
- Pour the batter into the prepared bread pan and bake for about 35 minutes until a knife comes out clean.
- Allow the loaf to cool completely before slicing it into bite-sized chunks.
- Layer the shortcake chunks, remaining strawberries, blueberries, and coconut cream in mason jars.
- Top each jar with lemon zest and enjoy immediately or refrigerate until serving.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
180mg
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