Southern Style Diabetic-Friendly Strawberry Shortcake

local_grocery_store Ingredients

• 2 cups almond flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups strawberries, hulled and sliced
• 1 can coconut cream, refrigerated overnight

restaurant_menu Method

1. 1.Preheat the oven to 350°F.
2. 2.In a large bowl, whisk together the almond flour, baking powder, and salt.
3. 3.Add the melted coconut oil, almond milk, and vanilla extract to the bowl and stir until well combined.
4. 4.Pour the batter into a greased 8-inch cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. 5.While the cake is baking, prepare the coconut cream by opening the can and scooping out the solidified cream into a bowl. Beat the cream with a hand mixer until it becomes light and fluffy.
6. 6.Once the cake has cooled, top it with the sliced strawberries and whipped coconut cream. Serve and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to refrigerate the can of coconut cream overnight so that it solidifies and can be whipped into a fluffy cream.
• chevron_rightIf you don't have almond flour, you can make your own by grinding blanched almonds in a food processor until they become a fine flour-like consistency.