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Gluten-Free Chocolate Strawberry Shortcake

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"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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52 m servings 334 cals
Original recipe yields 12 servings

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a large bowl.
  3. 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.
  4. Bake in the preheated oven until biscuits are set, 12 to 15 minutes. Let cool completely, at least 20 minutes.
  5. Beat cream, 2 tablespoons agave nectar, and vanilla extract together in a large bowl using an electric mixer until soft peaks form.
  6. 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

Per Serving: 334 calories; 24.9 g fat; 23.5 g carbohydrates; 6.6 g protein; 101 mg cholesterol; 122 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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