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Gluten Free Strawberry Shortcakes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 167kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

  • 1 cup rolled oats
  • 3/4 cup brown rice flour
  • 1/4 cup flaxseed ground
  • 4 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 tablespoon powdered stevia
  • 1/4 cup butter cold, cubed
  • 1 egg beaten
  • 2/3 cup milk 1%
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped strawberries
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon erythritol
  • 1 cup heavy cream
  • 1 tablespoon erythritol

Instructions

  • In a food processor blend rolled oats, brown rice flour, flaxseed, baking powder, xanthan, salt and stevia together.
  • Add butter and pulse until flour has crumbles the size of peas.
  • Blend in egg and milk until dough forms.
  • Allow to sit for 10 minutes.
  • Preheat oven to 375 degrees.
  • Spoon about 1/4 cup mounds of batter onto a silpat or parchment lined baking sheet. Should make 12 small free form biscuits.
  • Bake 25-30 minutes until golden brown.
  • Allow to cool before slicing in half and adding strawberries and cream.

Notes

Weight Watchers Points Plus: 5*

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 17.1g | Protein: 3.9g | Fat: 9.7g | Saturated Fat: 4.5g | Cholesterol: 39mg | Sodium: 142mg | Fiber: 2.5g | Sugar: 1.4g