Gluten-Free Chocolate Strawberry Shortcake recipe
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Ingredients
- 1 ½ cups blanched almond flour ¼ cup coconut flour 2 tablespoons cacao powder ½ teaspoon baking soda ¼ teaspoon Celtic sea salt ½ cup agave nectar 3 eggs 2 cups heavy whipping cream 2 tablespoons agave nectar 1 tablespoon vanilla extract 1 pound fresh strawberries, hulled and sliced
Nutrition Info
- 324 caloriescarbohydrate: 21.8 gcholesterol: 100.8 mgfat: 24.6 gfiber: 4.1 gprotein: 6.3 gsaturatedFat: 10.7 gservingSize: -sodium: 122.2 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Chocolate Strawberry Shortcake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture, batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.
Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
Slice biscuits in half widthwise. Place bottom halves on a platter, top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.