Paleo Strawberry Shortcake Biscuits
Servings: 8 biscuits
Calories: 576kcal
Ingredients
Biscuits
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 large eggs, room temperature
- ¼ cup melted coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla
Strawberries
- 1-2 pounds strawberries
- 1 tablespoon maple syrup
- whipped topping*
Instructions
Strawberries
- Slice strawberries and place them in a bowl. Add the maple syrup and stir well. Place in the fridge for at least an hour to help release the juices.
Biscuits
- Preheat the oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt and baking soda. Mix well.
- Add in the eggs, coconut oil, honey and vanilla. Mix until everything is combined and a dough is formed. Divide into 8 equal portions and roll each portion into a ball. Place on the sheet tray and press down gently, shaping into a biscuit shape. About ½ inch thick and round.
- Bake 13-15 minutes, until the bottoms are browned. Slice in half and top with strawberries and whipped topping.
- Store any leftovers in the fridge after 1 day.
Notes
*HERE is a homemade recipe for whipped topping
Nutrition
Calories: 576kcal | Carbohydrates: 33g | Protein: 19g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 259mg | Potassium: 122mg | Fiber: 10g | Sugar: 15g | Vitamin A: 108IU | Vitamin C: 33mg | Calcium: 178mg | Iron: 3mg