Higher Protein Strawberry Shortcake

• 份量: Makes 12 servings
• 总时间: 19 minutes

配料

1 cup plain greek yogurt (or plant based yogurt of choice)

1/2 cup granulated monk fruit, cane sugar or coconut sugar

1/4 cup avocado oil

2 tsp vanilla extract

1/2 tsp almond extract

2 eggs

2 1/4 cups almond flour

1/4 cup coconut flour

2 tsp baking powder

1/2 tsp kosher salt

3 cups fresh strawberries, cleaned and quartered

2 tsp granulated monk fruit, cane sugar, or coconut sugar- OPTIONAL

1 9 oz container @sodelicious Cocowhip (or whipped topping of choice)

步骤

Preheat oven to 350F. Grease a quarter sheet pan with oil/spray of choice. Whisk together the yogurt, oil, vanilla extract, almond extract, and eggs, until completely smooth, and set aside. In a large bow, mix together the almond flour, coconut flour, baking powder, and salt, so that there are no clumps. Pour the wet mixture into the dry and mix until there are no clumps. Spread the batter evenly onto the baking sheet. Bake for 18-20 minutes or until golden brown on top and a toothpick comes out clean. Let the cake cool completely—this is important so the whipped topping doesn’t melt on top! In a bowl, add the quartered strawberries and the monkfruit/cane sugar and toss to coat. Once the cake has cooled, spread the whipped topping on top, in an even layer. Add the strawberries, slice and ENJOY! If you have leftovers, cover the sheet pan with foil or transfer to a covered container, then transfer to the refrigerator. This will keep in the fridge for up to 3 days.