When we think of strawberry shortcake the first thing that usually comes to mind is sugar, flour, and more sugar. Well, let me tell you this delicious sugar-free, grain-free shortcake is light, delicious and guilt free. Coconuts are one of the best sources of lauric acid, which is a protective type of fatty acid that makes up 50% of the fatty acids in coconut. Lauric acid can improve cholesterol levels, heart health, and thyroid health. Bon Appétit! 

Ingredients:

4 cage free organic eggs (or egg replacer)

¾ cup coconut flour

¾ cup BPA free organic canned coconut milk (full fat)

¼ cup coconut oil softened

1 tsp vanilla

20 drops of stevia or 1.5 tsp stevia powder

1 tsp baking soda

pinch sea salt

Directions:

Place the wet ingredients into a blender and mix. Add the dry ingredients and blend until everything is mixed together. Preheat oven to 350 degrees. In two small spring-form pans pour the batter evenly and bake for 30 minutes or until done.

Whipped Cream:

1 BPA free can organic coconut milk Cream (refrigerate)

few drops of stevia

With a hand mixer, mix the cream until it looks like whipped cream. Keep refrigerated.

Add fresh organic strawberries!

 

Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer Conqueror.com and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.