Flourless Strawberry Almond Shortbread

There’s something magical about a dessert that’s both indulgent and wholesome. This Flourless Strawberry Almond Shortbread is exactly that—a tender, buttery treat with a delicate crumb, bursting with the natural sweetness of strawberries and the nutty richness of almonds. Whether you’re gluten-free, looking for a healthier dessert option, or simply craving a melt-in-your-mouth cookie, this recipe is a must-try. Inspired by classic shortbread but reinvented with a modern twist, it’s perfect for afternoon tea, holiday gatherings, or a sweet moment of self-care.

Why You’ll Love This Recipe

If you’re still on the fence about making this Flourless Strawberry Almond Shortbread, let me give you a few irresistible reasons to dive right in.

• Gluten-free without compromise: Made with almond flour instead of wheat, this shortbread is naturally gluten-free yet still has that signature buttery texture.
• Bursting with fresh strawberry flavor: Dried strawberries add a concentrated sweetness, while a hint of almond extract enhances the nutty depth.
• Simple and quick to prepare: With just a handful of ingredients and minimal prep time, this recipe is perfect for last-minute baking.
• Elegant yet rustic: These shortbread cookies look stunning on a dessert platter, making them ideal for entertaining or gifting.
• Versatile for any occasion: Enjoy them as a light dessert, a tea-time snack, or even crumbled over yogurt for breakfast.

Ingredients Breakdown

Every ingredient in this Flourless Strawberry Almond Shortbread plays a crucial role in creating the perfect balance of flavor and texture. Here’s what you’ll need and why:

• Almond flour: The star of the show, almond flour provides a tender, crumbly texture while keeping the recipe gluten-free.
• Butter: Unsalted butter ensures richness and that classic shortbread melt-in-your-mouth quality.
• Dried strawberries: These add a chewy, fruity contrast to the buttery base. If you prefer, freeze-dried strawberries work too.
• Powdered sugar: It dissolves easily, creating a smooth dough without graininess.
• Almond extract: A small amount enhances the nutty flavor, complementing the almond flour beautifully.
• Salt: Just a pinch balances the sweetness and intensifies all the flavors.

How to Make Flourless Strawberry Almond Shortbread

Ready to bake? Follow these simple steps for the perfect batch of shortbread.

1. Prepare the dough: In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add almond extract and mix well.
2. Incorporate dry ingredients: Gradually fold in almond flour and a pinch of salt until a soft dough forms. Avoid overmixing to keep the texture tender.
3. Add strawberries: Gently fold in chopped dried strawberries, distributing them evenly throughout the dough.
4. Shape the shortbread: Roll the dough into a log, wrap it in parchment paper, and chill for at least 30 minutes to firm up.
5. Slice and bake: Preheat your oven to 325°F. Slice the chilled dough into ¼-inch rounds and place them on a lined baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
6. Cool and enjoy: Let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.

Pro Tips for the Best Results

Want to take your Flourless Strawberry Almond Shortbread to the next level? Try these expert tips:

• Use room-temperature butter: This ensures even creaming and a smoother dough.
• Chill the dough thoroughly: This prevents spreading and helps maintain clean edges when slicing.
• Toast the almond flour: For an extra layer of nuttiness, lightly toast the almond flour in a dry pan before using.
• Adjust sweetness: If your dried strawberries are very sweet, reduce the powdered sugar slightly.
• Try a sprinkle of sea salt: A light dusting of flaky salt on top before baking enhances the flavors.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious twists to try:

• Swap the fruit: Replace dried strawberries with raspberries, cherries, or even citrus zest for a different flavor profile.
• Add chocolate: Fold in mini chocolate chips or drizzle melted chocolate over the cooled shortbread.
• Make it vegan: Use plant-based butter and ensure your powdered sugar is vegan-friendly.
• Experiment with extracts: Vanilla or coconut extract can be used instead of almond for a different aromatic note.
• Nut-free option: Substitute almond flour with oat flour or sunflower seed flour (though the texture will vary slightly).

What to Serve With It

These shortbread cookies are delightful on their own, but pairing them with the right accompaniments can elevate the experience:

• Tea or coffee: A cup of Earl Grey or a latte complements the buttery, nutty flavors.
• Fresh berries: Serve with a side of fresh strawberries or whipped cream for a summery touch.
• Ice cream: Crumble the shortbread over vanilla or strawberry ice cream for an easy dessert.
• Cheese board: Add these to a dessert charcuterie board with soft cheeses and honey.

How to Store and Reheat

To keep your Flourless Strawberry Almond Shortbread fresh and delicious:

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing: Wrap the dough log tightly in plastic and freeze for up to 3 months. Slice and bake as needed.
• Refrigeration: If your kitchen is warm, refrigerate baked cookies to maintain texture.
• Reheating: Briefly warm in a 300°F oven for 3-5 minutes to revive crispness.

Frequently Asked Questions (FAQs)

Can I use fresh strawberries instead of dried?
Fresh strawberries contain too much moisture and will make the dough soggy. Stick with dried or freeze-dried for the best texture.

Why is my shortbread spreading too much?
This usually happens if the dough isn’t chilled enough before baking. Ensure it firms up in the fridge for at least 30 minutes.

Can I make this recipe dairy-free?
Absolutely! Use a high-quality vegan butter substitute for equally delicious results.

How do I prevent the shortbread from being too crumbly?
Make sure you measure the almond flour correctly (spoon and level) and avoid overbaking, which can dry them out.

Can I shape these into traditional shortbread fingers?
Yes! Press the dough into a square pan, score into fingers before baking, and cut fully once cooled.

Final Thoughts

There’s a reason shortbread has stood the test of time—it’s simple, comforting, and endlessly adaptable. This Flourless Strawberry Almond Shortbread is a celebration of that tradition, with a modern, gluten-free twist. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to delight. So preheat that oven, pour yourself a cup of tea, and enjoy the magic of homemade shortbread. Happy baking!

Flourless Strawberry Almond Shortbread

• Author: Baking Enthusiast

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Description

A delicate, gluten-free shortbread with a nutty almond base and sweet strawberry jam swirls. Perfect for tea time or as a light dessert!

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Ingredients

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For the Crust:

• For the shortbread base:
• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon sea salt
• 1/2 cup cold unsalted butter, cubed
• 1 teaspoon vanilla extract
• For the strawberry swirl:
• 1/3 cup strawberry jam (no sugar added)
• 1 tablespoon lemon juice
• For garnish:
• 1/4 cup sliced almonds
• Powdered sugar (optional)

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Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper.
2. In a food processor, combine almond flour, coconut sugar, and salt. Pulse to blend.
3. Add cold butter cubes and vanilla extract. Pulse until mixture resembles coarse crumbs.
4. Press 2/3 of the mixture firmly into the prepared pan to form an even crust.
5. In a small bowl, mix strawberry jam with lemon juice. Drop spoonfuls over the crust, then swirl gently with a knife.
6. Sprinkle remaining shortbread mixture over the top, then press sliced almonds lightly into the surface.
7. Bake for 30-35 minutes until edges are golden. Cool completely in pan before cutting.
8. Dust with powdered sugar if desired before serving.

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Notes

Store in an airtight container for up to 5 days. For crisper texture, reheat slices briefly in a toaster oven.

Low Carb Coconut Macaroons

There’s something undeniably comforting about biting into a chewy, sweet coconut macaroon—especially when you know it’s low carb and guilt-free. These Low Carb Coconut Macaroons are a dream come true for anyone following a keto lifestyle or simply looking to cut back on sugar without sacrificing flavor. With their golden exterior, tender interior, and rich coconut aroma, they’re a treat that feels indulgent yet fits perfectly into a health-conscious diet. Whether you’re serving them at a gathering or enjoying them with your afternoon tea, these macaroons are sure to become a staple in your recipe collection.

Why You’ll Love This Recipe

If you’re on the fence about trying these Low Carb Coconut Macaroons, let me give you a few reasons why they’re absolutely worth making:

• Perfect for keto and low carb diets – Made with sugar-free sweeteners and wholesome coconut, these macaroons keep carbs in check while delivering all the sweetness you crave.
• Quick and easy to prepare – With just a handful of ingredients and minimal prep time, you can have these ready in under 30 minutes.
• Naturally gluten-free – Since coconut is the star of the show, these macaroons are a great option for those avoiding gluten.
• Irresistible texture – Crispy on the outside, soft and chewy on the inside—just like traditional macaroons, but without the guilt.
• Versatile and customizable – You can dip them in chocolate, add nuts, or even swap flavors to keep things exciting.

Ingredients Breakdown

Every ingredient in these Low Carb Coconut Macaroons plays a crucial role in achieving the perfect texture and flavor. Here’s what you’ll need:

• Unsweetened shredded coconut – The foundation of any good macaroon, this provides the chewy texture and rich coconut flavor. Make sure it’s finely shredded for the best consistency.
• Egg whites – These act as a binder, holding the coconut together while giving the macaroons a light, airy structure.
• Low carb sweetener (erythritol or monk fruit) – A sugar-free alternative that keeps these macaroons keto-friendly while still delivering sweetness.
• Vanilla extract – A touch of vanilla enhances the coconut flavor and adds depth to the overall taste.
• Salt – Just a pinch balances the sweetness and elevates the other flavors.

How to Make Low Carb Coconut Macaroons

Ready to bake? Follow these simple steps for perfect Low Carb Coconut Macaroons every time.

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Whip the egg whites in a clean, dry bowl until stiff peaks form. This step is crucial for achieving a light, airy texture.
3. Fold in the sweetener, vanilla, and salt gently to avoid deflating the egg whites. The mixture should be smooth and glossy.
4. Add the shredded coconut and fold until fully combined. The mixture should hold together when pressed.
5. Scoop and shape the mixture into small mounds using a cookie scoop or tablespoon. Place them on the prepared baking sheet, spacing them about an inch apart.
6. Bake for 15-18 minutes or until the edges turn golden brown. Keep an eye on them to prevent over-browning.
7. Cool completely before serving. This allows them to firm up and develop the perfect chewy texture.

Pro Tips for the Best Results

Want to take your Low Carb Coconut Macaroons to the next level? Try these expert tips:

• Use room temperature egg whites – They whip up faster and hold their shape better than cold ones.
• Toast the coconut lightly before mixing for an extra layer of nutty flavor.
• Add a pinch of cream of tartar to stabilize the egg whites and ensure they stay fluffy.
• For extra decadence, drizzle melted sugar-free chocolate over the cooled macaroons.
• Let them rest before baking – If time allows, refrigerate the shaped macaroons for 15 minutes to help them hold their form.

Variations and Substitutions

One of the best things about these Low Carb Coconut Macaroons is how easily you can customize them. Here are some delicious variations to try:

• Chocolate-dipped – Melt sugar-free dark chocolate and dip the bottoms of the macaroons for a rich contrast.
• Almond joy-inspired – Press a whole almond into the center of each macaroon before baking.
• Lemon or lime zest – Add a citrusy twist by mixing in some freshly grated zest.
• Pumpkin spice – Stir in a teaspoon of pumpkin spice for a warm, autumnal flavor.
• Nutty crunch – Fold in chopped pecans or walnuts for added texture.

What to Serve With It

These Low Carb Coconut Macaroons are delightful on their own, but they also pair beautifully with other treats and beverages. Here are a few serving ideas:

• A cup of hot tea or coffee for a classic afternoon snack.
• Fresh berries and whipped cream for a light dessert platter.
• Keto ice cream for an indulgent, low carb dessert.
• A cheese board with mild cheeses like brie or goat cheese for a sweet-savory contrast.

How to Store and Reheat

To keep your Low Carb Coconut Macaroons fresh and delicious, follow these storage tips:

• Room temperature – Store in an airtight container for up to 5 days.
• Refrigerator – Extend freshness by keeping them chilled for up to 2 weeks.
• Freezer – Place in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating – For a crispier texture, warm them in a 300°F (150°C) oven for 5 minutes.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about Low Carb Coconut Macaroons:

Can I use liquid sweetener instead of powdered?
Yes, but you may need to adjust the amount of coconut slightly to compensate for the added moisture.

Why did my macaroons spread too much?
This usually happens if the egg whites weren’t whipped enough or the mixture was too wet. Make sure to whip to stiff peaks and measure ingredients accurately.

Can I make these without eggs?
Egg whites are essential for binding, but you could experiment with aquafaba (chickpea brine) as a vegan alternative.

How do I know when they’re done baking?
The edges should be golden brown, and the centers should feel firm but still slightly soft.

Are these macaroons dairy-free?
Yes, as long as you don’t add any chocolate or dairy-based ingredients, they’re naturally dairy-free.

Final Thoughts

These Low Carb Coconut Macaroons prove that you don’t have to give up sweet treats to stay on track with your health goals. They’re simple, satisfying, and endlessly adaptable—perfect for everything from holiday cookie trays to everyday snacking. Whether you’re new to low carb baking or a seasoned pro, I hope this recipe brings a little extra joy to your kitchen. Happy baking!

Low Carb Coconut Macaroons

• Author: Healthy Dessert Lover

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Description

These delicious low carb coconut macaroons are sweet, chewy, and perfect for satisfying your dessert cravings without the guilt. Made with simple ingredients, they are keto-friendly and gluten-free.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the macaroons:
• 2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup powdered erythritol (or preferred low-carb sweetener)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large egg whites
• For the chocolate drizzle (optional):
• 1/4 cup sugar-free dark chocolate chips
• 1 teaspoon coconut oil

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, almond flour, powdered erythritol, and salt.
3. Add the vanilla extract and egg whites to the dry ingredients. Mix well until fully combined and the mixture holds together when pressed.
4. Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet.
5. Bake for 15-18 minutes, or until the macaroons are lightly golden on the edges.
6. Remove from the oven and let them cool completely on the baking sheet.
7. If adding the chocolate drizzle, melt the sugar-free chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
8. Drizzle the melted chocolate over the cooled macaroons and let it set before serving.

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Notes

Store these macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. For a nut-free version, you can omit the almond flour and add an extra tablespoon of coconut flour.

Low Carb Peach Cobbler Skillet

There’s something undeniably comforting about a warm, bubbling peach cobbler fresh from the oven. The sweet aroma of ripe peaches mingling with buttery, golden-brown crust is enough to make anyone’s mouth water. But what if you could enjoy all that cozy goodness without the carb overload? Enter this Low Carb Peach Cobbler Skillet—a guilt-free twist on a classic dessert that’s just as satisfying as the original. Whether you’re following a keto lifestyle, watching your sugar intake, or simply craving a lighter treat, this recipe delivers all the flavor with none of the compromise. Let’s dive in!

Why You’ll Love This Recipe

This Low Carb Peach Cobbler Skillet isn’t just another dessert—it’s a game-changer. Here’s why it’s destined to become a staple in your recipe collection:

• Perfectly Balanced Sweetness: Using ripe peaches and a touch of natural sweetener keeps the sugar content low while letting the fruit’s natural flavors shine.
• Quick and Easy: Made in a single skillet, this recipe cuts down on cleanup and comes together in under an hour.
• Keto and Low Carb-Friendly: With almond flour and sugar substitutes, this cobbler fits seamlessly into a low carb or ketogenic diet.
• Versatile and Customizable: Swap peaches for berries or adjust the sweetness to your liking—this recipe is as flexible as it is delicious.
• Crowd-Pleasing Comfort Food: Even non-dieters won’t guess this cobbler is low carb. It’s the ultimate dessert to share with family and friends.

Ingredients Breakdown

Every ingredient in this Low Carb Peach Cobbler Skillet plays a crucial role in creating that perfect balance of juicy fruit and tender crust. Here’s what you’ll need:

• Fresh Peaches: The star of the show. Opt for ripe but firm peaches for the best texture. Frozen peaches can work in a pinch, but fresh is ideal.
• Almond Flour: A low carb alternative to traditional flour, almond flour adds a nutty richness and helps create a tender crumb.
• Erythritol or Monk Fruit Sweetener: These natural sugar substitutes keep the carb count low without sacrificing sweetness.
• Butter: Adds richness and helps the topping crisp up beautifully. For a dairy-free version, coconut oil works well.
• Egg: Binds the cobbler topping together for the perfect texture.
• Vanilla Extract and Cinnamon: Warm spices that enhance the peaches’ natural sweetness and add depth of flavor.
• Heavy Cream or Coconut Milk: A splash of cream creates a luscious sauce as the cobbler bakes. Coconut milk keeps it dairy-free.

How to Make Low Carb Peach Cobbler Skillet

Ready to whip up this irresistible dessert? Follow these simple steps for a foolproof Low Carb Peach Cobbler Skillet every time.

1. Preheat and Prep: Start by preheating your oven to 375°F. Grease a 10-inch cast-iron skillet lightly with butter or coconut oil.
2. Prepare the Peaches: Peel and slice your peaches into thin wedges. Toss them with a tablespoon of sweetener, a teaspoon of cinnamon, and a splash of vanilla extract. Let them sit for 10 minutes to macerate slightly.
3. Make the Cobbler Topping: In a mixing bowl, combine almond flour, sweetener, melted butter, egg, and a pinch of salt. Stir until a thick, slightly crumbly dough forms.
4. Assemble the Cobbler: Spread the peaches evenly in the skillet. Pour heavy cream or coconut milk over the fruit. Drop spoonfuls of the cobbler topping over the peaches, leaving some gaps for the juices to bubble through.
5. Bake to Perfection: Bake for 30–35 minutes, or until the topping is golden and the peaches are bubbling. Let it cool for 5–10 minutes before serving.

Pro Tips for the Best Results

Take your Low Carb Peach Cobbler Skillet to the next level with these expert tips:

• Use Room Temperature Ingredients: Cold butter or eggs can make the topping dense. Let them sit out for 15 minutes before mixing.
• Adjust Sweetness to Taste: Taste your peaches before adding sweetener. If they’re very ripe, you may need less.
• Don’t Overmix the Topping: A few lumps are fine—overmixing can make the cobbler tough.
• Broil for Extra Crispness: For a crunchier top, broil the cobbler for the last 2–3 minutes of baking (watch closely to avoid burning).

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious twists to try:

• Berry Cobbler: Swap peaches for a mix of raspberries, blackberries, and blueberries.
• Nutty Crunch: Add chopped pecans or walnuts to the topping for extra texture.
• Spiced Version: Stir a pinch of nutmeg or cardamom into the peaches for a warm, aromatic twist.
• Dairy-Free: Use coconut oil instead of butter and coconut milk instead of heavy cream.

What to Serve With It

While this Low Carb Peach Cobbler Skillet is delightful on its own, here are a few pairing ideas to make it even more special:

• Whipped Cream: A dollop of sugar-free whipped cream adds a light, creamy contrast.
• Vanilla Ice Cream: Opt for a keto-friendly vanilla ice cream for an indulgent treat.
• Fresh Mint: A sprinkle of fresh mint leaves brightens the flavors.
• Hot Tea or Coffee: A cup of herbal tea or black coffee balances the sweetness perfectly.

How to Store and Reheat

Leftovers? No problem! Here’s how to keep your cobbler tasting fresh:

• Refrigeration: Store cooled cobbler in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F oven for 10–15 minutes or microwave individual servings for 30–45 seconds.

Frequently Asked Questions (FAQs)

Can I use canned peaches?
Yes, but opt for peaches packed in water or their own juice (not syrup) to avoid added sugar. Drain well before using.

What if I don’t have a cast-iron skillet?
A 9×9-inch baking dish works just fine. Adjust baking time as needed.

Can I make this ahead of time?
Absolutely! Assemble the cobbler, cover, and refrigerate overnight. Bake as directed, adding a few extra minutes if needed.

Is this recipe gluten-free?
Yes, almond flour is naturally gluten-free, making this cobbler safe for gluten-sensitive diets.

Can I use a different sweetener?
Yes, any granulated low carb sweetener like stevia or allulose will work. Adjust to taste.

Final Thoughts

This Low Carb Peach Cobbler Skillet proves that eating well doesn’t mean sacrificing the foods you love. With its juicy peaches, buttery topping, and warm spices, it’s a dessert that feels indulgent yet fits seamlessly into a healthy lifestyle. Whether you’re serving it at a summer barbecue, a cozy family dinner, or just treating yourself, this cobbler is sure to impress. So grab your skillet, gather your ingredients, and get ready to enjoy a dessert that’s as wholesome as it is delicious. Happy baking!

Low Carb Peach Cobbler Skillet

• Author: Healthy Dessert Enthusiast

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Description

A delicious low-carb twist on classic peach cobbler, made in a skillet for a rustic presentation. This dessert uses fresh peaches and a grain-free topping for a guilt-free treat.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the peach filling:
• 4 cups fresh peaches, peeled and sliced
• 1/4 cup granulated erythritol
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp butter
• For the cobbler topping:
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsweetened almond milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C).
2. In a 10-inch cast iron skillet, melt 1 tbsp butter over medium heat.
3. Add peaches, erythritol, lemon juice, vanilla, cinnamon, and nutmeg. Cook for 5-7 minutes until peaches soften slightly.
4. While peaches cook, make the topping: In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
5. In another bowl, mix almond milk, egg, melted butter, and vanilla extract.
6. Combine wet and dry ingredients to form a thick batter.
7. Drop spoonfuls of the batter over the peach mixture in the skillet.
8. Bake for 25-30 minutes until topping is golden brown and peaches are bubbly.
9. Let cool for 10 minutes before serving.

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Notes

For extra crispiness, broil for 1-2 minutes at the end. Can substitute 2 cups frozen peaches for fresh. Store leftovers covered in refrigerator for up to 3 days.

Flourless Chocolate Covered Strawberry Truffles

There’s something undeniably magical about the combination of rich chocolate and juicy strawberries. These Flourless Chocolate Covered Strawberry Truffles are a decadent yet simple treat that will make any occasion feel special. Whether you’re looking for an elegant dessert to impress guests or a sweet homemade indulgence, these truffles deliver on both flavor and texture. Best of all, they’re naturally gluten-free and require just a handful of wholesome ingredients.

Why You’ll Love This Recipe

If you’re still on the fence about making these truffles, here are a few reasons why they’re absolutely worth it:

• Simple yet sophisticated – With only a few ingredients, these truffles look and taste like they came from a high-end chocolatier.
• Naturally gluten-free – Since they’re flourless, these truffles are perfect for anyone avoiding gluten without sacrificing flavor.
• Bursting with fresh strawberry flavor – Unlike artificial strawberry desserts, these truffles use real fruit for a naturally sweet and tangy taste.
• Perfect for gifting – Package them in a pretty box or tin, and you have a thoughtful homemade gift for birthdays, Valentine’s Day, or just because.
• No baking required – These truffles come together quickly with no oven time, making them ideal for warm weather or last-minute cravings.

Ingredients Breakdown

Let’s take a closer look at the key ingredients that make these truffles so irresistible:

• Fresh strawberries – The star of the show, strawberries provide natural sweetness and a vibrant fruity flavor. Opt for ripe, juicy berries for the best results.
• Dark chocolate – High-quality dark chocolate (at least 70% cocoa) ensures a rich, deep flavor that balances the sweetness of the strawberries.
• Coconut oil – A small amount helps create a smooth, glossy chocolate coating that hardens beautifully.
• Almond flour – This adds structure to the truffle filling while keeping it gluten-free and nutty in flavor.
• Maple syrup or honey – A touch of natural sweetness enhances the strawberries without overpowering them.
• Vanilla extract – A splash of vanilla rounds out the flavors and adds warmth.

How to Make Flourless Chocolate Covered Strawberry Truffles

Follow these simple steps for perfectly creamy, chocolate-dipped strawberry truffles every time:

1. Prepare the strawberries – Wash, hull, and finely chop the strawberries. Pat them dry to remove excess moisture, which can make the filling too soft.
2. Make the filling – In a food processor, blend the chopped strawberries, almond flour, maple syrup, and vanilla until a thick paste forms. If the mixture seems too wet, add a bit more almond flour.
3. Chill the mixture – Scoop the filling into a bowl and refrigerate for at least 30 minutes to firm up. This makes it easier to roll into balls.
4. Shape the truffles – Using a small cookie scoop or a spoon, portion the mixture and roll into 1-inch balls. Place them on a parchment-lined tray and freeze for 15 minutes to set.
5. Melt the chocolate – In a double boiler or microwave, gently melt the dark chocolate with coconut oil, stirring until smooth.
6. Coat the truffles – Using a fork, dip each chilled truffle into the melted chocolate, letting excess drip off before placing them back on the parchment.
7. Let them set – Allow the chocolate to harden at room temperature or refrigerate for a quicker set.

Pro Tips for the Best Results

For flawless truffles, keep these expert tips in mind:

• Use room-temperature strawberries – Cold berries can cause the chocolate to seize when dipping.
• Freeze the truffles before dipping – This prevents them from falling apart in the warm chocolate.
• Add a pinch of salt – A tiny amount enhances the chocolate’s depth of flavor.
• Drizzle with white chocolate – For an elegant finish, melt white chocolate and drizzle it over the hardened truffles.

Variations and Substitutions

Feel free to customize these truffles to suit your preferences:

• Nut-free option – Replace almond flour with oat flour or sunflower seed flour.
• Vegan version – Use dairy-free chocolate and swap honey for agave syrup.
• Extra decadence – Roll the truffles in cocoa powder, crushed nuts, or shredded coconut before the chocolate sets.
• Different berries – Try raspberries or blackberries for a unique twist.

What to Serve With It

These truffles are delightful on their own, but here are a few pairing ideas:

• A glass of chilled Prosecco or sparkling rosé for a festive touch.
• A scoop of vanilla bean ice cream for an indulgent dessert.
• Fresh berries and whipped cream for a light and refreshing contrast.

How to Store and Reheat

To keep your truffles fresh and delicious:

• Room temperature – Store in an airtight container for up to 2 days (if your kitchen isn’t too warm).
• Refrigerator – Keep chilled for up to a week.
• Freezer – Freeze in a single layer before transferring to a container for up to 3 months. Thaw in the fridge before serving.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to avoid excess moisture in the filling.

Why did my chocolate coating crack?
This can happen if the truffles are too cold when dipped. Let them sit at room temperature for a few minutes before coating.

Can I use milk chocolate instead of dark?
Absolutely, though the truffles will be sweeter. Semi-sweet chocolate is a great middle ground.

How do I prevent the filling from sticking to my hands?
Lightly dampen your hands with water or oil before rolling the truffles.

Final Thoughts

These Flourless Chocolate Covered Strawberry Truffles are proof that the best desserts don’t have to be complicated. With their luscious strawberry filling and silky chocolate shell, they’re sure to become a favorite in your recipe collection. Whether you’re making them for a special occasion or just because, I hope you enjoy every bite as much as I do. Happy truffle-making!

Flourless Chocolate Covered Strawberry Truffles

• Author: The Chocolate Enthusiast

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Description

Decadent flourless chocolate truffles infused with fresh strawberry puree, coated in a rich chocolate shell for an irresistible bite-sized dessert. Naturally gluten-free and perfect for special occasions.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the strawberry filling:
• 1 cup fresh strawberries, hulled and chopped
• 2 tbsp honey
• 1 tsp lemon juice
• For the chocolate base:
• 8 oz high-quality dark chocolate (70% cacao), finely chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• For the chocolate coating:
• 12 oz semi-sweet chocolate, chopped
• 1 tbsp coconut oil
• For garnish:
• Freeze-dried strawberry powder
• Edible gold leaf (optional)

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Instructions

1. Prepare the Crust:

1. 1. Make the strawberry puree: In a small saucepan, combine strawberries, honey, and lemon juice. Cook over medium heat for 8-10 minutes until thickened. Strain through a fine mesh sieve and let cool completely.
2. 2. Prepare the chocolate base: Place chopped dark chocolate in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in butter and vanilla.
3. 3. Combine mixtures: Fold cooled strawberry puree into the chocolate ganache until fully incorporated. Cover and refrigerate for 2 hours until firm enough to scoop.
4. 4. Form truffles: Using a small scoop or teaspoon, portion mixture and roll into 1-inch balls. Place on parchment-lined tray and freeze for 30 minutes.
5. 5. Make the coating: Melt semi-sweet chocolate with coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
6. 6. Dip truffles: Using forks or dipping tools, coat each frozen truffle in melted chocolate. Let excess drip off before returning to parchment.
7. 7. Decorate: While wet, sprinkle with strawberry powder or add gold leaf. Let set at room temperature or refrigerate for 15 minutes.

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Notes

For best results, use room temperature ingredients. Store in airtight container in refrigerator for up to 2 weeks. Bring to room temperature before serving for optimal texture. For vegan version, substitute coconut cream for heavy cream and use dairy-free chocolate.