These Grain-Free Blackberry Shortcakes are tender, delicious and perfect topped with blackberries, fresh whipped cream, and lemon zest.
A few weeks back I shared a recipe for gluten-free strawberry shortcakes. While they were a huge hit a few readers asked for a grain free version. These gluten-free blackberry shortcakes are grain-free, dairy-free, and refined sugar free making them paleo friendly. They only use a few simple ingredients and they can be topped with most berries, including strawberries.
August is blackberry season where we live. My husband and daughters visit the family farm (where my in-laws live) every August to pick blackberries. The blackberries grow wild, and have never been sprayed or altered. They are usually large and sweet but occasionally there will be a dryer season and they will come out small and seedy. They pick a big bucket’s worth of blackberries each year. We freeze most of them, but always bake some straight into a cobbler or pie.
This year we decided not to pick as many as we have in previous years because we still have several one gallon bags of frozen blackberries left from last year. We did get into the blackberry mood and made these grain-free blackberries recently.
The shortcakes are a cross between and muffin and a biscuit. The tops are a little crunchy, and cracked while the middle remains a bit tender. You can cut these grain-free shortcakes in half, or serve them whole when you make grain-free blackberry shortcakes.
Can I use berry filling?
That’s up to you. These grain-free shortcakes aren’t super sweet. They have just the right amount of sweetness from the berries and whipped cream. If you use berry filling just note that it might taste more like a cobbler or a pie, which isn’t a bad thing. Also, the shortcake might get soggy, so serve it quick if you use pre-made berry filling.
Can I use something instead of almond flour?
Just a heads up, the longer these shortcakes sit, the softer they get. I recommend enjoying them within a day or two, or freezing the leftovers. If you’re not in the mood for grain-free blackberry shortcakes these shortcakes are also perfect for making small trifles. Simple bake them, cut them into cubes, and layer then as you normally would in a trifle.
What I can use as a substitute for the egg?
Looking for more blackberry recipes? You might like my gluten-free black berry cobbler. If you are looking for more grain-free blackberry recipes you might like this Blackberry + Blueberry Cobbler from Bakerita.
If you make this grain-free blackberry shortcake recipe please stop back by and let me know what you thought! Any questions about this recipe? Leave a comment and I will get back to you.
- 2 1/4 cups blanched almond flour (I use Bob's Red Mill Super Fine Almond Flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons avocado oil (or oil of choice)
- 1 tablespoon maple syrup
- optional add ins: lemon zest
- toppings: fresh or frozen blackberries, whipped cream or dairy-free whipped cream
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
In a medium mixing bowl, combine almond flour, salt, and baking soda.
Add eggs, oil, and maple syrup and stir until combined. If desired fold in lemon zest (optional).
Using a 1/4 cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet. Repeat until all dough is used.
Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
Remove from the oven and allow to cool completely.
When you're ready to serve the grain-free blackberry shortcakes, top each shortcake with a heaping spoonfull of berries and a dollop of whipped cream (or dairy-free whipped cream).
Store leftover biscuits in the refrigerator for up to two days.
Serving Size:1 short cake
Amount Per Serving: Calories: 363 Total Fat: 32g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 64mg Sodium: 306mg Carbohydrates: 12g Fiber: 5g Sugar: 4g Protein: 11g