I was looking for something gluten-free that wouldn't taste like it was. This is the recipe! My kids gobbled these up without a single complaint. This is now my go-to dessert recipe.

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Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
20 mins
total:
52 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling/Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.

  • Combine 1/2 cup agave nectar and eggs in a bowl. Stir into the flour mixture; batter will be wet. Scoop, 2 tablespoons at a time, onto the prepared baking sheet.

  • Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.

  • Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.

  • Slice biscuits in half widthwise. Place bottom halves on a platter; top each with a dollop of whipped cream and some strawberries. Cover with remaining biscuit halves and more whipped cream and strawberries.

Nutrition Facts

324 calories; protein 6.3g 13% DV; carbohydrates 21.8g 7% DV; fat 24.6g 38% DV; cholesterol 100.8mg 34% DV; sodium 122.2mg 5% DV. Full Nutrition
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