Sweet Strawberry Shortcake! Paleo, keto friendly, gluten free, dairy free and refined sugar free, this sweet treat is perfect for Valentine’s Day! It’s light, refreshing and oh so flavorful. Get the recipe below!
1/2 cup coconut flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plant based milk
1 tsp vanilla
2 eggs (try chia eggs to keep it vegan, I haven’t tried this yet)
3 TBS maple syrup (if you’re keto, use sugar free maple syrup)
Whipped Cream Ingredients:
1 (14oz) can full fat coconut milk
2-3 TBS maple syrup (if you’re keto, use sugar free maple syrup)
1 tsp vanilla
1/8 tsp salt (optional)
Preheat the oven to 350 and grease a muffin tin with cooking spray.
In a large bowl, mix together all your shortcake ingredients. Stir until well combined.
Slowly add your shortcake batter to your greased muffin tins, filling them 3/4 the way up.
Bake your shortcakes for 15-20 minutes, until a toothpick comes out clean.
Cool for 10-15 minutes before removing shortcakes from the pan.
Cut each shortcake in half and layer with fresh whipped cream and strawberries.
Whipped Cream Directions:
Place your 14oz can of coconut milk in the fridge overnight or for at least 6 hours.
Remove can from the fridge and carefully open with a can opener. Gently remove the pure white coconut cream from the can with a spoon (the coconut cream will naturally separate from the clear coconut milk when it’s cold and sit on top of the milk). Make sure you only get the white cream and not the clear milk! The milk will be clear and the cream is pure white.
Whip the coconut cream in a large bowl with a hand-mixer until fluffy.
Add in maple syrup, vanilla and sea salt and whip again until smooth.
Use whipped cream to layer the coconut shortcake. Too with strawberries.
Keep refrigerated until serving! Enjoy!
Who’s trying these out for Valentine’s Day?