Paleo Strawberry Shortcake
Ingredients
Strawberries
-
1
lb
fresh strawberries
-
2
tbsp
coconut sugar
Biscuits
-
3
cups
almond flour
-
1½
tsp
baking soda
-
¼
tsp
salt
-
2
large
eggs
-
2
tbsp
honey
-
1
tbsp
lemon juice
Coconut Whipped Cream
-
1
can
coconut cream or coconut milk
-
1
tbsp
honey or maple syrup
-
1
tsp
vanilla
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Wash and cut the strawberries into small chunks or slices, sprinkle with coconut sugar, stir, and set aside.
- In a separate bowl, combine almond flour, baking soda, and salt.
- In a small bowl, whisk together eggs, honey, and lemon juice.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Form 1/3 cup of dough into patties and place on the baking sheet, flattening slightly.
- Bake in the oven for 15-17 minutes until slightly golden brown.
- While the biscuits are baking, prepare the coconut whipped cream by whipping the chilled coconut cream with honey and vanilla until fluffy.
- Cut the biscuits in half, layer with coconut whipped cream and strawberries, and repeat with the other half of the biscuit.
- Top with powdered sugar if desired.
Nutrition Facts (estimated)
Servings
6 shortcakes
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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