Description
Healthy strawberry shortcake made with almond flour biscuits, fresh strawberries, and real whipped cream for a balanced desert that keeps glucose steady.
Ingredients
Biscuits
- 1¾ cups plus 1 tbsp (176g) blanched almond flour
- 1 tbsp (8g) coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup (57g) butter, melted
- 3 tbsp (42g) zero sugar honey
- 3 tbsp (45g) whole milk, cold
- 2 eggs
- ½ tsp vanilla extract
Strawberries
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp powdered allulose or zero sugar honey
Whipped Cream
- 1 cup cold heavy cream
- 1 to 2 tbsp powdered allulose or monk fruit sweetener
- ½ tsp vanilla extract
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Whisk almond flour, coconut flour, baking soda, and salt together in a large bowl.
- Melt butter, then add cold milk directly to the melted butter and whisk. The butter will break into small pieces.
- Add eggs, zero sugar honey, and vanilla to the butter mixture and whisk until combined.
- Pour wet ingredients into dry and fold until a thick, cohesive dough forms.
- Scoop rounds of dough onto the prepared baking sheet using a food disher, spacing about 2 inches apart. Do not flatten.
- Bake 25 minutes until deep golden and internal temperature reaches 190°F. Cool completely on the pan.
- While biscuits bake, toss sliced strawberries with allulose or honey and let sit at room temperature until juicy, at least 30 minutes.
- Make whipped cream using your preferred method.
- Split cooled biscuits, layer with strawberries and whipped cream, and serve immediately.
Notes
Biscuits can be made up to 2 days ahead and stored at room temperature in an airtight container. Macerated strawberries keep in the fridge for up to 3 days. Assemble just before serving.
Nutrition
- Serving Size: 1
- Calories: 311
- Sugar: 8.2 g
- Sodium: 230.6 mg
- Fat: 15.2 g
- Carbohydrates: 13.4 g
- Fiber: 1.6 g
- Protein: 7.3 g
- Cholesterol: 82.5 mg
