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Mini Paleo Strawberry Shortcakes (Low Sugar)

Mini Paleo Strawberry Shortcakes (Low Sugar)

A low sugar, healthy twist on a summer classic. This recipe is made with almond and coconut flour, which are both low glycemic, gluten-free flour alternatives and are high in fibre and protein. The star of this dish is the fresh strawberries which are now in season. Strawberries are a great source of antioxidants and vitamin C, and are sweet enough that there is no need for added sugar in this recipe! The final powerhouse ingredient in this recipe is coconut yogurt, which serves as a dairy and sugar-free alternative to the traditional whipped cream served with strawberry shortcake. Coconut yogurt has the same fluffy texture but provides a source of probiotics to feed healthy bacteria in the gut.

 

Mini Paleo Strawberry Shortcakes (Low Sugar)

 

 Gluten-Free, Dairy-Free, Paleo-Friendly Option, Whole30

 

Prep Time: 15 minutes

Cook time: 15 minutes

Serves 6

 

Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • Pinch of sea salt
  • 1 tablespoon grated lemon zest
  • 1 egg
  • 2 tablespoons Lee’s Ghee, melted (Plain Jane, Great Maple or Brown Butter)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon pure vanilla extract or vanilla bean powder
  • 1½ cups strawberries, quartered 
  • ½ cup full-fat coconut yogurt

 

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt and lemon zest.
  3. Add the egg, melted ghee, lemon juice and vanilla. Mix until fully combined.
  4. Divide and shape the dough into six equal circular pieces. Place on the prepared baking sheet.
  5. Bake for 15-17 minutes in the preheated oven, they will be lightly golden around the edges when ready.
  6. Remove from the oven and allow to cool for 10 to 20 minutes.
  7. Carefully slice the biscuits in half with a serrated knife as they can be delicate and layer with strawberries and coconut yogurt. Serve immediately.
  8. Leftover biscuits can be stored in an airtight container and kept at room temperature for 3 to 5 days, unassembled.

 

Note: The biscuits can be prepared up to 3 days in advance of serving and stored at room temperature.


Paleo-Friendly option: Use vanilla bean powder instead of extract. 

| by Megan Woroch