Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 167 kcal
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.
Recipe Notes
Weight Watchers Points Plus: 5*
Nutrition Facts
Gluten Free Strawberry Shortcakes
Amount Per Serving (1 g)
Calories 167
Calories from Fat 87
% Daily Value*
Fat 9.7g
15%
Saturated Fat 4.5g
28%
Cholesterol 39mg
13%
Sodium 142mg
6%
Carbohydrates 17.1g
6%
Fiber 2.5g
10%
Sugar 1.4g
2%
Protein 3.9g
8%
* Percent Daily Values are based on a 2000 calorie diet.