Description
Indulge in these delightful Gluten-Free Strawberry Shortcake Bites for a sweet treat that’s both satisfying and wholesome. These mini shortcakes are bursting with fresh strawberry flavor and topped with luscious coconut cream. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients:
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup finely chopped fresh strawberries
- 1/2 cup whipped coconut cream or dairy-free whipped topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with liners or grease.
- Mix dry ingredients: Combine almond flour, coconut flour, baking soda, and salt in a bowl.
- Combine wet ingredients: Whisk maple syrup, melted coconut oil, and vanilla extract in another bowl.
- Form dough: Mix wet ingredients into dry to form a soft dough, then fold in strawberries.
- Bake: Scoop dough into muffin cups, press lightly, and bake for 12–15 minutes until golden.
- Top and serve: Cool completely, then top each bite with whipped coconut cream and a strawberry slice. Serve or refrigerate until ready.
Notes
- Best served fresh or refrigerate for up to 3 days.
- For added texture, add shredded coconut or nuts.
- Ensure well-drained strawberries to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
