Ingredients
2 cups almond flour
1/4 cup sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract
1 can coconut milk (400 ml)
2 tablespoons powdered sweetener
1/2 teaspoon vanilla extract
Method
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Mix the almond flour, sweetener, baking powder, and salt in a bowl.
In another bowl, combine eggs, melted butter, and vanilla extract. Stir well.
Pour the wet mixture into the dry ingredients. Mix until combined.
Spoon the batter onto the prepared tray and bake for 15-20 minutes until golden brown.
Pour the coconut milk into a bowl. Chill it in the fridge for about 30 minutes.
Beat the coconut milk with an electric mixer until fluffy. Add powdered sweetener and vanilla, then mix again.
Serve the shortcakes with the coconut whipped cream on top. Enjoy!
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