Chocolate Strawberry Shortcakes

In a large bowl, combine almond flour, coconut flour, cocoa powder, salt and baking soda. Set aside.

In a smaller bowl, combine eggs and agave.

Stir wet ingredients into dry. Batter will be wet.

Using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet.

Bake at 350° for 12-15 minutes. Then remove from the oven and cool biscuits completely and set aside.

In a large bowl, whip cream, agave and vanilla together until thickened to your preferred consistency.

Slice biscuits in half horizontally. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries. Top with the remaining biscuit halves, and more whipped cream and strawberries

Serve to your hungry gang!