Skinny Shortcake

by Ashley Freeman Nutrition

Gluten Free & Vegan Options

Skinny Shortcake

Just in time for the fresh fruits of the summer season! My shortcake recipe is high in fibre, free of refined sugars, and extremely satisfying to your sweet tooth!


Yield: 6 to 8 shortcakes

  • 1/2 cup almond flour or almond meal
  • 1/2 cup gluten free rolled oats
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon rock salt
  • 2 dashes of cinnamon (optional)
  • 2 eggs, room temperature OR 2 flax eggs*
  • 1/4 cup melted coconut oil or grass fed butter
  • 1 tablespoon maple syrup
  • 1/2 teaspoon almond
  • 1/2 teaspoon vanilla extract

Flax eggs: Mix 2 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, then place in the fridge to set for 15 minutes


  1. Preheat over to 325° F.
  2. Combine all the dry ingredients in mixing bowl. Whisk together the remaining wet
    ingredients in a small bowl, then add to the flour mixture. Combine well. The dough should be quite wet. If it’s a bit fry, add a couple teaspoons of water, milk, or a milk alternative, as needed.
  3. Using a 1/4 cup measuring cup, place balls of the batter onto a greased or lined baking sheet.
  4. Bake for 10-15 minutes or until golden. Avoid burning. (Tip: Because I like them a bit crispy and more like a biscuit, I flip them over with a spatula after 7 minutes).
  5. Serve with the toppings of your choice. (See some suggestions below).
  6. Leftovers can be stored in the freezer, or in the refrigerator for about a week

Toppings Suggestions:

  • Coconut Whip Cream (see recipe)
  • Slices of fresh fruit
  • Fruit chia jam
  • Chopped nuts