Gluten-Free Chocolate Strawberry Shortcake

Gluten-Free Chocolate Strawberry Shortcake
  • 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 eggs
  • Filling/Topping:
  • 2 cups heavy whipping cream
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced


  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.

03/26/2018
Gluten-Free Chocolate Strawberry Shortcake, recipe PT15M PT1H 5 455 calories

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