Preheat oven to 350 degrees and take out a baking sheet
In a small bowl lightly mix together the almond flour, coconut flour, arrowroot powder, salt, baking powder and stevia
In a medium bowl cream the butter, heavy cream, raw honey and vanilla with an electric hand mixer
Slowly add the dry ingredients to the creamed butter and mix until combined
Using a large cookie scoop or a ¼ cup measuring cup create biscuits. The biscuits own't expand much as you cook. They will stay pretty much as you put them on the cookie sheet
Bake for 12-15 minutes until golden brown
Let cool before serving
Serve topped with sliced fresh organic strawberries and whipped cream or whipped coconut cream
Recipe by Meghan Birt at https://meghanbirt.com/2014/06/strawberry-shortcake/