Total Time: 2hrPrep: 1hr 40 minCook: 20 minYield: 12Level: moderate
Preheat oven to 350°F. Spray a sheet pan with non-stick spray and set aside.
In a food processor, pulse the almond flour, baking powder and 2 teaspoons xylitol until mixed. Add the cold butter and pulse until it becomes crumbly. Add the eggs and 3 tablespoons of coconut cream and pulse until the mixture is thoroughly combined, about 30 seconds.
Drop about 2 tablespoons mixture onto the sheet pan making 12 rounded biscuits. Bake for 20 minutes until tops crack and are golden on the edges. Allow to cool.
In a medium bowl beat the remaining cream, 2 tablespoons xylitol and 2 teaspoons vanilla extract until soft peaks form, about 3 to 4 minutes. Place one-third of the coconut cream in a small bowl and set aside.
Whisk 2 tablespoons xylitol and 2 teaspoons vanilla extract into coconut cream. With a rubber spatula, gently fold cream cheese into the remaining two-thirds of the coconut cream until well combined. Set aside.
Cut biscuits in half. Spread each with about 1 teaspoon jam, then cut into 1-inch pieces.
Spread one-third of the biscuit pieces on the bottom of a 2-quart glass dessert dish.
Spread half of the coconut cream mixture over biscuit pieces and top with 1 cup strawberries. Repeat.
Scatter remaining biscuit pieces over last layer of berries. Cover with reserved coconut cream. Top with remaining berries and scatter the toasted almonds on top. Chill for 1 hour for flavors to blend.