Paleo Strawberry Shortcake
by Robyn SchmidtPaleo Strawberry Shortcake
Rated 5.0 stars by 1 users
Category
Dessert
Servings
12
Prep Time
15 minutes
Cook Time
18 minutes
This light treat is the perfect dessert for any special celebration. It was perfect with these fresh strawberries, but any fresh fruit would be perfect- spiced pear, blueberry or apple could be delish! On plan in LIVE or as a celebratory treat in ADAPT.
Author:Robyn Schmidt
Ingredients
3 eggs, warmed to room temperature
3 Tbsp light coconut milk
4 tbsp coconut oil
1/2 Tbsp ACV
1/2 Tbsp vanilla extract
1/4 cup Choc Zero Brand honey
1/3 cup coconut sugar
2 cups blanched almond flour
1/3 cup tapioca flour
3/4 tsp baking soda
1/4 tsp sea salt
Directions
Preheat oven to 350F and line a muffin/cupcake pan with paper liners. In a medium bowl, combine the almond flour, tapioca flour, baking soda and salt, mix well.
In a large bowl whisk together the eggs, coconut milk, coconut oil, ACV, vanilla, Choc Zero honey and coconut sugar until very smooth.
Slowly add the dry ingredients to the wet and blend until well combined.
Fill cupcake liners about 2/3 way up.
Bake 16-18 mins or until golden brown and cooked through.
Once cooled, slice in half and serve with diced fresh organic strawberries and a dollop of coconut whipped cream.