Strawberry Almond Flour Shortcake with Creamy Coconut Topping

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

Strawberry Almond Flour Shortcake with Creamy Coconut Topping

YOUR SOLIN GENERATED RECIPE

Strawberry Almond Flour Shortcake with Creamy Coconut Topping

Enjoy a delightful twist on classic shortcake with this nutritious Strawberry Almond Flour Shortcake featuring a tender almond flour base, lightly sweetened and bound by fluffy egg whites. Topped with fresh strawberries, creamy coconut cream, and a smooth dollop of nonfat Greek yogurt, this dish offers a balance of flavors and textures that is as satisfying as it is nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

550kcal
Protein
25.5g
Fat
34.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

40g Almond Flour

3 Egg Whites

1 tsp Baking Powder

1/2 cup sliced Fresh Strawberries

1/4 cup Coconut Cream

1/2 cup Nonfat Greek Yogurt

1 tsp Vanilla Extract (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking ramekin or oven-safe skillet.

  • 2

    In a mixing bowl, combine the almond flour and baking powder. If using, add the vanilla extract for extra flavor.

  • 3

    Whisk in the egg whites until the mixture is smooth and just incorporated. The batter should be slightly thick.

  • 4

    Pour the batter into the prepared baking dish and smooth the surface.

  • 5

    Bake for 15-18 minutes, or until the shortcake is lightly golden and a toothpick inserted in the center comes out clean.

  • 6

    While the shortcake is baking, gently toss the sliced strawberries with a small splash of water or a drizzle of honey if extra sweetness is desired.

  • 7

    Once baked, remove the shortcake from the oven and let it cool slightly. Layer the top with the fresh strawberries.

  • 8

    Mix the coconut cream with the nonfat Greek yogurt to create a creamy topping. Dollop this mixture over the strawberries.

  • 9

    Serve warm for a comforting breakfast, a light lunch, or even a satisfying dinner treat.

Strawberry Almond Flour Shortcake with Creamy Coconut Topping

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

Strawberry Almond Flour Shortcake with Creamy Coconut Topping

YOUR SOLIN GENERATED RECIPE

Strawberry Almond Flour Shortcake with Creamy Coconut Topping

Enjoy a delightful twist on classic shortcake with this nutritious Strawberry Almond Flour Shortcake featuring a tender almond flour base, lightly sweetened and bound by fluffy egg whites. Topped with fresh strawberries, creamy coconut cream, and a smooth dollop of nonfat Greek yogurt, this dish offers a balance of flavors and textures that is as satisfying as it is nourishing.

NUTRITION

550kcal
Protein
25.5g
Fat
34.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

40g Almond Flour

3 Egg Whites

1 tsp Baking Powder

1/2 cup sliced Fresh Strawberries

1/4 cup Coconut Cream

1/2 cup Nonfat Greek Yogurt

1 tsp Vanilla Extract (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking ramekin or oven-safe skillet.

  • 2

    In a mixing bowl, combine the almond flour and baking powder. If using, add the vanilla extract for extra flavor.

  • 3

    Whisk in the egg whites until the mixture is smooth and just incorporated. The batter should be slightly thick.

  • 4

    Pour the batter into the prepared baking dish and smooth the surface.

  • 5

    Bake for 15-18 minutes, or until the shortcake is lightly golden and a toothpick inserted in the center comes out clean.

  • 6

    While the shortcake is baking, gently toss the sliced strawberries with a small splash of water or a drizzle of honey if extra sweetness is desired.

  • 7

    Once baked, remove the shortcake from the oven and let it cool slightly. Layer the top with the fresh strawberries.

  • 8

    Mix the coconut cream with the nonfat Greek yogurt to create a creamy topping. Dollop this mixture over the strawberries.

  • 9

    Serve warm for a comforting breakfast, a light lunch, or even a satisfying dinner treat.