COLLAGEN PROTEIN STRAWBERRY SHORTCAKES
These Collagen Protein Strawberry Shortcakes are one of those recipes that turned out just so perfect! They’re kind of perfect for the Fourth of July too if you add some blueberries on top 😉 If you’ve ever had those packaged shortcakes with the molded indent on top… these are 10x better! These collagen protein strawberry shortcakes also happen to be gluten-free, sugar-free (minus the strawberries), and dairy-free. You might also like my Strawberry Rhubarb Collagen Crisp!
Did you know? Besides being an excellent source of antioxidants and Vitamin C, strawberries are also one of the lower carb fruits you can enjoy. However, they are one of the “dirty dozen” with the highest pesticide residues so it’s important to buy organic.
For the shortcakes, I used LIV Body Marine Collagen (use code NOEXCUSES for 20% off), gluten-free baking flour, and coconut flour. This flour combo works wonderfully with the collagen because collagen tends to make recipes goopy but coconut flour dries things out.
Feel free to swap out the collagen for a quarter-cup of gluten-free baking flour or two tablespoons of coconut flour if you don’t have it. You can substitute the coconut flour for twice as much (half a cup) gluten-free baking flour. I wouldn’t recommend subbing the gluten-free baking flour for half as much coconut flour, because the texture might be a little coarse and try to fall apart.
To sweeten these protein strawberry shortcakes, I used a stevia-erythritol blend, but you can use any sweetener you like! FYI the sweetener I used is twice as sweet as sugar. If using erythritol, monk fruit, baking stevia or other sweeteners that measure 1-to-1 like sugar, you’ll need twice as much (three-quarter cup).
I’ve also found that collagen baked goods need extra binding agents to hold together. If you can’t have eggs, you can substitute two flax eggs or a vegan egg replacer. You can also replace the unsweetened almond milk with any kind of milk you have on hand.
Vegan buttery spread adds moisture and richness to these dairy-free collagen protein shortcakes. Feel free to use coconut oil, ghee or unsalted butter in place of the vegan buttery spread, too.
Last but not least, I topped these with light coconut whipped topping and fresh, organic strawberries! If you’re not dairy free, you can totally use a light dairy whipped topping.
Here’s the printable recipe for these collagen protein strawberry shortcakes! I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Collagen Protein Strawberry Shortcakes
- 1/2 cup (65g) gluten-free baking flour*
- 60 g unflavored collagen protein* LIV Body brand – use code "NOEXCUSES" on their website for 20% off
- 6 tbsp. stevia-erythritol blend*
- 1/4 cup coconut flour*
- 2 tsp. baking powder
- 1/4 tsp. salt optional
- 1/2 cup (4 large) egg whites
- 1/2 cup unsweetened almond milk*
- 3 tbsp. buttery spread* melted
- 1 tsp. vanilla extract optional
- 6 oz. coconut whipped topping*
- 12 small strawberries
*See blog post above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients in a medium mixing bowl (through salt).
- Add wet ingredients (through buttery spreaand mix until no dry clumps remain.
- Lightly coat wells of a muffin tin with cooking spray (or use parchment linerand divide batter between wells, filling about 2/3 full.
- Bake in preheated oven for 20-25 minutes.
- Once cooled for 10 minutes, remove from muffin tin and allow to cool further until no longer warm.
- Top with whipped topping and sliced strawberries when ready to eat!
- Leftover shortcakes will keep in the fridge in an airtight container up to one week or in the freezer up to one month.
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