Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE SHORTCAKES:

  • 1-½

    cup Blanched Almond Flour

  • ¼

    cups Coconut Flour

  • 2

    Tablespoons Cacao Powder

  • ¼

    teaspoons Celtic Sea Salt

  • ½

    teaspoons Baking Soda

  • 3

    whole Eggs

  • ½

    cups Agave Nectar

  • FOR THE TOPPING:

  • 2

    cups Heavy Cream

  • 2

    Tablespoons Agave Nectar

  • 1

    Tablespoon Vanilla Extract

  • 1

    pound Fresh Strawberries, Hulled And Sliced

Directions

In a large bowl, combine almond flour, coconut flour, cocoa powder, salt and baking soda. Set aside. In a smaller bowl, combine eggs and agave. Stir wet ingredients into dry. Batter will be wet. Using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet. Bake at 350° for 12-15 minutes. Then remove from the oven and cool biscuits completely and set aside. In a large bowl, whip cream, agave and vanilla together until thickened to your preferred consistency. Slice biscuits in half horizontally. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries. Top with the remaining biscuit halves, and more whipped cream and strawberries Serve to your hungry gang!


Nutrition

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