1 1/2 cups blanched almond flour
1/4 cup coconut flour
2 tablespoons cacao powder
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
3 eggs
1/2 cup agave nectar or honey
Filling/Topping
2 cups heavy cream
2 tablespoon agave nectar or honey
1 tablespoon vanilla extract
1 pound fresh strawberries; hulled and sliced
In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
In a smaller bowl, combine eggs and agave
Stir wet ingredients into dry
Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet
Bake at 350° for 12-15 minutes
Cool biscuits completely and set aside
In a large bowl, whip cream, agave and vanilla
Slice biscuits in half horizontally
Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
Top with remaining biscuit halves, and more whipped cream and strawberries