Description

This Healthy Strawberry Shortcake offers a delightful combination of sweet strawberries and whipped cream, layered between fluffy almond flour biscuits. It’s a simple, sugar-free treat that brings a burst of flavor in every bite, making it an ideal choice for health-conscious dessert lovers.

Ingredients

Scale

1¾ cups plus 1 tbsp (176g) blanched almond flour
1 tbsp (8g) coconut flour
½ tsp baking soda
¼ tsp salt
¼ cup (57g) butter, melted
3 tbsp (42g) zero sugar honey
3 tbsp (45g) whole milk, cold
2 eggs
½ tsp vanilla extract
1 lb fresh strawberries, hulled and sliced
2 tbsp powdered allulose or zero sugar honey
1 cup cold heavy cream
1 to 2 tbsp powdered allulose or monk fruit sweetener
½ tsp vanilla extract

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Instructions

Preheat the oven to 300°F and prepare a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
Melt the butter and combine it with cold milk, mixing until the butter breaks into small pieces.
Add eggs, zero sugar honey, and vanilla extract to the butter mixture, whisking until combined.
Fold the wet ingredients into the dry ingredients to form a thick dough.
Scoop the dough onto the baking sheet, spacing about 2 inches apart without flattening.
Bake for 25 minutes until they are deep golden and reach an internal temperature of 190°F. Allow to cool completely on the pan.
While the biscuits bake, mix the sliced strawberries with allulose or honey and let sit at room temperature for at least 30 minutes.
Prepare whipped cream using your favorite method.
Split the cooled biscuits, layer with strawberries and whipped cream, and enjoy immediately.

Notes

For a lighter whipped cream, consider using a handheld mixer to whip the cream until soft peaks form.
The biscuits can be stored in an airtight container for up to three days.

Nutrition

Serving Size: 1 serving
Calories: 198
Sugar: 3g
Sodium: 175mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 5g
Cholesterol: 62mg