Triple Berry Shortcake
A simple and healthy triple berry shortcake.
- Prep time
- 10 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoon almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon raspberry extract (optional)
- 1/4 cup diced strawberries
- 1 egg
- berries for topping
- honey for topping
- powdered sugar for topping
- 13.06 canned coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1
Place the coconut cream in the refrigerator to chill completely (This is best if the cream is kept overnight).
- 2
Open the can and separate the top white cream part of the coconut and place in a mixing bowl.
- 3
Whip the cream using a balloon whisk, maple syrup, and vanilla together until it is smooth, creamy, and resembles whipped cream. This is best done in a stand mixer on medium for about 3 - 5 minutes.
- 4
Store the coconut whipped cream in the refrigerator until needed.
- 5
In a large mug, mix in the almond flour, coconut flour, baking powder, and salt.
- 6
Add in the coconut oil, vanilla extract, raspberry extract if using, strawberries, and egg. Mix until it forms a smooth batter.
- 7
Microwave for 90 to 120 seconds.
- 8
Divide the coconut whipped cream into the bowls. Slice, cube, or crumble the shortcake over the whipped cream. Top with berries and the honey and powdered sugar, plus any more leftover shortcake.
- 9
Serve immediately