IdealLean Protein Strawberry Shortcake

Protein Strawberry Shortcake with IdealLean Protein

IdealLean Protein Strawberry Shortcake


  • - Dry
  • 0.75cup - blanched almond flour
  • 1 - scoop French Vanilla IdealLean Protein
  • 2tbsp - coconut flour
  • 0.5cup - tapioca flour
  • 1tsp - baking powder
  • 0.25tsp - salt
  • - Wet
  • 0.25cup - unsweetened applesauce
  • 1 - egg
  • 2tbsp - coconut oil (solid form, not melted)
  • 2tsp - raw honey


  1. Preheat oven to 350

  2. In a bowl combine dry ingredients.

  3. Add in wet ingredients and whisk together to combine.

  4. Line a baking sheet with parchment paper.

  5. Roll dough into balls (does not have to be perfect). Bake for 13-15 minutes or until cooked through and flakey.

  6. Cut the biscuit horizontally in half. Add cool-whip to one slice of biscuit, top with fresh berries, and cover with the other half of the biscuit.

  7. Calories: 245, Protein: 9g, Carb: 21g, Sugar: 4g, Fat: 15g

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Kirsten Jackson

Kirsten Jackson

Writer and expert

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