Healthy Strawberry Shortcake made with almond flour biscuits, fresh strawberries, and homemade whipped cream is a classic dessert that is guaranteed to impress!

Grain-free, gluten-free, dairy-free, and refined sugar-free, this recipe comes with plenty of options for all types of eaters.

"Absolutely delicious! This recipe is a real winner. The flavors are perfectly balanced, and the instructions are easy to follow."

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Almond Flour Biscuits: – eggs – avocado oil – vanilla extract – almond extract – almond flour – tapioca flour – baking soda – sea salt – maple syrup



Toss the strawberries, pure maple syrup and a pinch of sea salt together in a large bowl and refrigerate until ready to use.

Preheat the oven to 400° F and line a baking sheet with parchment paper. Whisk the eggs, avocado oil, pure maple syrup, and a teaspoon of vanilla extract and almond extract together in a medium bowl until well-combined.


Add the almond flour, baking soda, and sea salt to the mixing bowl and mix until well-combined and a thick biscuit dough forms. It's perfectly normal if the dough is very sticky!



Form 4 to 6 biscuits out of the dough and place them on the baking sheet.


Bake for 10 to 12 minutes, or until the biscuits are golden brown and test clean. I find 10 minutes to be just right.

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