Incredibly delicious with a hint of strawberry this is the ultimate gluten free, paleo and keto shortcake recipe. Great for dessert, but healthy enough for breakfast (we eat this almost daily pre-workout!).
Strawberry season is sadly coming to a close in Ontario. The local berries have been particularly fresh and gorgeous this year, and we’ve been lucky enough to have an impressive yield of berries from our own little backyard farm in the city. After 3 years of failed attempts our backyard strawberry plants are finally producing, and I can walk out of my house and pick a handful of fresh fruit every morning.
I created this delicious and easy strawberry shortcake recipe to celebrate our berry successful growing season. The best part about this recipe; your family and friends will not even notice that they are keto-approved and completely grain-free.
Keto + Paleo Strawberry Shortcake Recipe
Incredibly delicious with a hint of strawberry this is the ultimate gluten free, paleo and keto shortcake recipe. Great for dessert, but healthy enough for breakfast (we eat this almost daily pre-workout!).
Ingredients
Shortcake Ingredients:
- 2 cups almond flour
- 1/3 cup coconut flour
- 3 tbs monkfruit sweetener
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup coconut oil
- 2 tbs almond milk
- 1 tsp vanilla
- 6 - 8 strawberries, finely chopped
Whipped Coconut Cream Ingredients:
- 1 can BPA-free organic coconut milk
- juice of 1/2 lemon
- Optional sweetener: 1 tbs monk fruit, 1 tbs maple syrup, 2 tsp cane sugar
Instructions
Shortcake Instructions:
Preheat oven to 350 degrees C. In a large mixing bowl combine almond flour, coconut flour, salt, baking soda and monkfruit sweetener and mix well. Add melted coconut oil, almond milk, chopped strawberries and vanilla and combine until well incorporated but still crumbly. Use your hands to form small balls of dough (approximately 1/4 cup each short cake) and place on a parchment-lined baking sheet. Bake for 25 minutes and cool for a minimum of 30 minutes before slicing and serving with fresh berries and whipped coconut cream.
Coconut Cream Instructions:
Refrigerate your can of coconut milk in the fridge over night (at least 8 hours). Pour out the coconut water and add the remaining coconut cream to a mixing bowl with lemon juice and your sweetener of choice. Beat on medium with a handheld mixer or stand-mixer for 5 minutes until you get the consistency of whipped cream. Serve on top of shortcake; remaining whipped coconut cream can be kept in the fridge for up to 5 days and tastes delicious served over fresh berries.
Leave a Reply