- 2 cups almond flour
- ½ cup Swerve Sweetener Confectioners
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Pinch sea salt
- ½ cup full-fat canned coconut milk
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 can heavy coconut cream (chilled overnight)
- ¼ cup Swerve Sweetener Confectioners
- ½ teaspoon vanilla extract
- 10 strawberries, chopped
- ⅓ cup blueberries
- Heat oven to 350°F. Add dry ingredients to a large bowl and mix well. Add coconut milk, eggs, lemon juice and vanilla and whisk or beat on low-speed until combined, about 1 minute.
- Coat 6 ramekins with cooking spray and pour in batter evenly.
- Bake for 20-22 minutes, until a toothpick comes out clean.
- Add 1 cup of the solid portion of the coconut cream to a bowl and beat on medium with the Swerve and vanilla until fluffy. Save the remaining coconut cream/milk for another use.
- Slice each shortcake in half, add a dollop of the coconut whip, and sprinkle with strawberries and blueberries. Top with other half of the cake.
- If you’d prefer to use 2 tablespoons per serving of CoCoWhip brand whipped cream instead of making your own, the macros will vary; the calories will be much less, the fat will be lower, and the carbs will be higher.
Calories: 414 | Protein: 11g | Fat: 36g | Carbs: 12g | Fiber: 5g| Net Carbs: 7g
With 2 TBS CoCoWhip per serving:
Calories: 320 | Protein: 11g | Fat: 25g | Carbs: 16g | Fiber: 5g| Net Carbs: 11g