Coconut Cream Shortcake
A delightful gluten-free and dairy-free shortcake made with coconut flour, almond flour, and topped with a creamy coconut whipped topping. This version avoids strawberries due to allergy constraints, instead focusing on the light and fluffy texture and delightful flavor brought by vanilla and sweeteners, perfect for a refreshing dessert.
Overview
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Yield
4 servings
Serving Size
1 slice (180 grams)
Steps
0 of 6
Nutrition Facts
Calories per Serving
210
Total Fat
16g
Saturated Fat
12g
Trans Fat
0g
Monounsaturated Fat
2g
Polyunsaturated Fat
1g
Cholesterol
0mg
Sodium
150mg
Total Carbohydrates
12g
Dietary Fiber
4g
Soluble Fiber
1g
Insoluble Fiber
3g
Total Sugars
0g
Added Sugars
0g
Sugar Alcohols
0g
Protein
6g
Calcium
50mg
Iron
1.5mg
Potassium
250mg
Vitamin A
0mg
Vitamin C
0mg
Phosphorus
150mg
This recipe was crafted to avoid the following ingredients:
Pineapple
Wheat
Soybean
Beef
Blueberry
Broccoli
Buckwheat
Capsaicin
Cashew
Chard
Collagen
Corn
Crab
Date
Mustard
Potassium Nitrate
Quinoa
Rosemary
Strawberry
Tyramine
Whey