Almond Flour Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

4.8

(29)

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Ingredients

6 servings

For the biscuits

2 cups almond flour
¼ tsp baking soda
¼ tsp fine sea salt
2 large eggs
3 tbsp maple syrup
2 tbsp coconut oil, melted and cooled
1 tsp apple cider vinegar

For the strawberries

1 lb fresh strawberries, hulled and sliced
2 tbsp honey

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup
½ tsp pure vanilla extract

For serving

fresh mint leaves (optional)

Instructions

1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined.

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