Strawberry Shortcake Cups I Paleo & Gluten-Free
Servings: 12
Calories: 174kcal
Ingredients
- 1/4 cup butter. softened
- 1/3 cup raw honey
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp almond extract
- pinch salt
- 1/2 cup chopped fresh strawberries
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with paper or silicone liners, and set aside.
- n a large bowl, combine the wet ingredients (softened butter, honey, egg, and vanilla). Mix well, then stir in the dry ingredients (almond flour, coconut flour, baking soda, salt). Add the strawberries and stir until just combined.
- Transfer to the refrigerator and chill for 20 - 30 minutes or until firm for best texture & baking results.
- Scoop the batter into the muffin tin and press up along the sides to make a cup shape. Bake for 12 to 15 minutes, or until edges begin to brown.
- Allow the cups to cool, then add a filling of your choice (see notes below!)
Notes
For the filling, you can go with a cream cheese frosting, a traditional whipped cream (or a coconut whip), or even a scoop of vanilla ice cream!
Nutrition
Calories: 174kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 68mg | Fiber: 3g | Sugar: 9g | Iron: 1mg