Gluten-Free Chocolate Strawberry Shortcake

Gluten-Free Chocolate Strawberry Shortcake
Special Recipe : Gluten-Free Chocolate Strawberry Shortcake

Summary

Gluten-Free Chocolate Strawberry Shortcake

I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe.

Servings 0}

Integrated

  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons cacao powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Celtic sea salt
  • 1/2 cup agave nectar
  • 3 large eggs eggs
  • 2 cups heavy whipping cream
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.

  3. 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.

  4. Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.

  5. Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.

  6. 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.

Per Serving:

  • 324 calories
  • protein 6.3g 13% DV
  • carbohydrates 21.8g 7% DV
  • fat 24.6g 38% DV
  • cholesterol 100.8mg 34% DV
  • sodium 122.2mg 5% DV.

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