Almond Flour Strawberry Shortcakes with Fresh Berries and Creamy Coconut Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Flour Strawberry Shortcakes with Fresh Berries and Creamy Coconut Topping

YOUR SOLIN GENERATED RECIPE

Almond Flour Strawberry Shortcakes with Fresh Berries and Creamy Coconut Topping

Enjoy a light yet satisfying treat with these almond flour shortcakes layered with a vibrant mix of fresh berries and a luscious, creamy coconut topping complemented by a dollop of tangy Greek yogurt. This recipe harmonizes nutty flavors, fruity bursts, and a subtle hint of natural sweetness for a delightful start (or mid-day meal) that's both indulgent and nutritious.

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NUTRITION

497kcal
Protein
32.1g
Fat
31g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

1 large Egg (50g)

2 large Egg Whites (66g total)

1/2 tsp Baking Powder (2g)

1/4 cup Unsweetened Almond Milk (60ml)

2 tbsp Coconut Cream, unsweetened (30g)

1 tsp Honey (7g)

1/4 cup Fresh Strawberries, sliced (40g)

1/4 cup Fresh Blueberries (37g)

1/4 cup Fresh Raspberries (30g)

1/2 cup Nonfat Greek Yogurt (113g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the almond flour, baking powder, whole egg, and egg whites. Pour in the almond milk and stir until a consistent batter forms.

  • 3

    Scoop the batter onto the prepared baking sheet into small rounds, pressing lightly to form shortcake shapes.

  • 4

    Bake for 12-15 minutes or until the edges are golden and a toothpick inserted comes out clean. Remove from the oven and allow to cool slightly.

  • 5

    While the shortcakes are cooling, prepare the creamy topping by gently mixing the coconut cream and honey until smooth.

  • 6

    Slice the warm shortcakes in half horizontally. Spoon a layer of nonfat Greek yogurt on the bottom half of each.

  • 7

    Top with an even mix of fresh strawberries, blueberries, and raspberries.

  • 8

    Dollop the coconut cream mixture over the berries, then cap with the top half of the shortcake.

  • 9

    Serve immediately and enjoy this delightful balance of textures and flavors.

Almond Flour Strawberry Shortcakes with Fresh Berries and Creamy Coconut Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Flour Strawberry Shortcakes with Fresh Berries and Creamy Coconut Topping

YOUR SOLIN GENERATED RECIPE

Almond Flour Strawberry Shortcakes with Fresh Berries and Creamy Coconut Topping

Enjoy a light yet satisfying treat with these almond flour shortcakes layered with a vibrant mix of fresh berries and a luscious, creamy coconut topping complemented by a dollop of tangy Greek yogurt. This recipe harmonizes nutty flavors, fruity bursts, and a subtle hint of natural sweetness for a delightful start (or mid-day meal) that's both indulgent and nutritious.

NUTRITION

497kcal
Protein
32.1g
Fat
31g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

1 large Egg (50g)

2 large Egg Whites (66g total)

1/2 tsp Baking Powder (2g)

1/4 cup Unsweetened Almond Milk (60ml)

2 tbsp Coconut Cream, unsweetened (30g)

1 tsp Honey (7g)

1/4 cup Fresh Strawberries, sliced (40g)

1/4 cup Fresh Blueberries (37g)

1/4 cup Fresh Raspberries (30g)

1/2 cup Nonfat Greek Yogurt (113g)

PREPARATION

  • 1

    Preheat your oven to 375°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the almond flour, baking powder, whole egg, and egg whites. Pour in the almond milk and stir until a consistent batter forms.

  • 3

    Scoop the batter onto the prepared baking sheet into small rounds, pressing lightly to form shortcake shapes.

  • 4

    Bake for 12-15 minutes or until the edges are golden and a toothpick inserted comes out clean. Remove from the oven and allow to cool slightly.

  • 5

    While the shortcakes are cooling, prepare the creamy topping by gently mixing the coconut cream and honey until smooth.

  • 6

    Slice the warm shortcakes in half horizontally. Spoon a layer of nonfat Greek yogurt on the bottom half of each.

  • 7

    Top with an even mix of fresh strawberries, blueberries, and raspberries.

  • 8

    Dollop the coconut cream mixture over the berries, then cap with the top half of the shortcake.

  • 9

    Serve immediately and enjoy this delightful balance of textures and flavors.