Paleo Strawberry Shortcake
An almond flour shortcake topped with fresh strawberries and whipped cream, you're going to love how easy this Paleo Strawberry Shortcake recipe is!
Servings: 6
Calories: 224kcal
Ingredients
- 2 1/4 cups super fine Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs
- 3 tbsp Avocado Oil or oil of choice
- 1 tbsp Maple Syrup
- 1 tsp pure Vanilla Extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a medium mixing bowl, combine almond flour, salt, and baking soda.
- Add eggs, oil, maple syrup, and vanilla and stir until combined.
- Using a ¼ cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
- Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
- Remove from the oven and allow to cool completely.
- When you're ready to serve your paleo strawberry shortcake, top each paleo shortcake with a heaping spoonful of strawberries and a dollop of whipped cream (or dairy-free whipped cream to keep it strict paleo).
- Store leftover biscuits in the refrigerator for up to two days.
Notes
- When measuring almond flour, spoon almond flour into your measuring cup and level it. Don't scoop and level.
- You can use honey in place of the maple syrup in this recipe.