GLUTEN-FREE CHOCOLATE STRAWBERRY SHORTCAKE

Gluten-Free Chocolate Strawberry Shortcake image

I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe.

Provided by murphelman

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 52m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups blanched almond flour
¼ cup coconut flour
2 tablespoons cacao powder
½ teaspoon baking soda
¼ teaspoon Celtic sea salt
½ cup agave nectar
3 eggs
2 cups heavy whipping cream
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pound fresh strawberries, hulled and sliced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
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.
Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
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.

Nutrition Facts : Calories 324 calories, Carbohydrate 21.8 g, Cholesterol 100.8 mg, Fat 24.6 g, Fiber 4.1 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 122.2 mg, Sugar 15.2 g