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!).
Whipped Coconut Cream Ingredients:
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.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/keto-paleo-strawberry-shortcake-recipe/