Ingredients:

  • 2 cups (224g) almond flour, blanched and finely ground
  • 2 tablespoons (24g) erythritol
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, very cold and cubed
  • 1 large egg, beaten
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 pound (454g) fresh strawberries, hulled and sliced
  • 2 tablespoons (24g) erythritol
  • 1 teaspoon lemon juice
  • 1 cup (240ml) heavy whipping cream, very cold
  • 1-2 tablespoons (12-24g) erythritol
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Gently combine sliced strawberries, erythritol, and lemon juice in a bowl. Let sit for at least 10 minutes.
  2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the beaten egg, almond milk, and vanilla extract until just combined. Do not overmix!
  4. Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper or a silicone mat. Slightly flatten each biscuit.
  5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown. Let cool completely on the baking sheet.
  6. Beat heavy whipping cream, erythritol, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overwhip!
  7. Split each biscuit in half. Spoon the macerated strawberries over the bottom half, top with whipped cream, and place the top half of the biscuit on top. Serve immediately.