Chocolate Strawberry Shortcake
Ingredients
Gluten Free Chocolate Biscuits
-
1½
cups
blanched almond flour
-
¼
cup
coconut flour
-
2
tablespoons
cacao powder
-
¼
teaspoon
celtic sea salt
-
½
teaspoon
baking soda
-
3
large
eggs
-
½
cup
agave nectar or honey
Filling/Topping
-
2
cups
heavy cream
-
2
tablespoons
agave nectar or honey
-
1
tablespoon
vanilla extract
-
1
pound
fresh strawberries, hulled and sliced
Instructions
- Combine almond flour, coconut flour, cacao, salt, and baking soda in a large bowl.
- In a small bowl, mix eggs and agave nectar.
- Stir the wet ingredients into the dry ingredients until combined.
- Scoop the batter onto a parchment-lined baking sheet using a 2 tablespoon scoop.
- Bake at 350°F for 12-15 minutes.
- Cool the biscuits completely and set aside.
- In a large bowl, whip the cream, agave nectar, and vanilla extract.
- Slice the biscuits in half horizontally.
- Place the bottom halves on a platter, top with whipped cream and strawberries.
- Add the remaining biscuit halves on top and garnish with more whipped cream and strawberries.
- Serve immediately.
Nutrition Facts (estimated)
Servings
7 shortcakes
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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