Strawberry Shortcake Skillet

05 Feb Strawberry Shortcake Skillet

How cute?! I know. I feel like if I had a spirit baked good it would be this. Light yet dense. Sweet yet subtle. Cake yet cookie. You get the idea.

5 mins to throw together, impossible to flop, and easy to slice up as snacks (or alternatively, like me, grab a spoon and eat in one sitting as a large dinner hahaha).

Strawberry Shortcake Skillet

AuthorMaxine SchuilingCategoryBreakfast, Desserts, Gluten free, High protein, Macro friendly, Valentine\'s DayDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time5 minsCook Time20 minsTotal Time25 mins

Dry

 45 g whey protein powder

 40 g coconut flour

 25 g oat flour (blend oats)

 40 g xylitol

 5 g psyllium husk

 ½ tsp salt

 ¼ tsp xanthan gum

Wet

 60 g yoghurt

 60 ml milk

 2 tbsp liquid coconut oil or melted butter

 2 eggs

 1 tsp vanilla extract

 sweetener drops (optional)

Toppings

 strawberries

1

Preheat the oven to 180 degrees.

2

Combine dry ingredients in a bowl and mix.

3

Beat wet ingredients together. Pour into dry and mix.

4

Spoon mixture into greased skillet (or baking tin).

5

Arrange strawberries on top. Bake for 18-20 minutes.

6

Serve with yogurt,more fresh berries and a drizzle of maple syrup!