Almond Coconut Paleo Strawberry Shortcakes

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Raise your hand if you’re in the mood for Almond Coconut Paleo Strawberry Shortcakes!
In the past few weeks, the boys and I have picked almost 50 pounds of strawberries. That sounds like a lot, doesn’t it? But would you believe I’m actually considering going back for more….
Most of the berries went into jam (naturally-sweetened, pectin-free recipe here), pies, and salad dressing. Of course we ate gobs and gobs of fresh berries. And the rest?
The rest were turned into these delightfully easy Almond Coconut Paleo Strawberry Shortcakes!
A food processor makes quick work of 8 simple ingredients to produce a ball of delicious shortcake dough. Turn it into cookies or bars, whatever floats your boat.
Either way, they’re simple and delicious. And egg-free, dairy-free, and grain-free. Woot!
Top with strawberries and coconut whipped cream and devour.
Print
Almond Coconut Paleo Strawberry Shortcakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 16-20 cookies 1x
Ingredients
- 1 1/2 cups almond flour
- 1 cup arrowroot powder
- 1/2 cup shredded coconut
- 1/2 teaspoon unrefined sea salt
- 1/4 cup xylitol or honey (raw, local is best)
- 1/2 cup coconut oil, melted
- splash of lemon juice
- 1 teaspoon pure vanilla
Instructions
- Preheat oven to 300°.
- Place all dry ingredients in a food processor and pulse until well mixed.
- Add wet ingredients and process until well blended.
- Form dough into small balls and place on baking sheet.
- Press each ball lightly with two fingers or a greased fork.
- Alternatively, press the entire mixture into a glass baking dish to make almond coconut bars.
- Bake about 15-20* minutes, or until lightly browned. (Longer for a baking dish.)
- Eat the cookies plain, or make strawberry shortcakes by adding dairy-free coconut whipped cream and fresh berries.
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
Adapted from Eat Fat, Lose Fat
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Can’t wait to try this dough! Sounds super versatile.
Hope you love it! 🙂
I can’t wait to try!
Is the arrowroot powder mandatory? I’m pretty sure I have some hiding somewhere, but I didn’t know if the recipe really needed it/what’s its purpose?
Hey Joanna, Arrowroot is a gluten-free thickener. Helps make baked goods more light and fluffy. I’ve used half arrowroot / half tapioca starch in this recipe (when I accidentally ran out of arrowroot) with good results.
I want to make this! Practicallu drooling! Do you have any suggestions for a sub for arrowroot flour, maybe a smaller amount of coconut flour? I can’t do arrrowroot right now.
Emily, Arrowroot is a gluten-free thickener. Helps make baked goods more light and fluffy. I’ve used half arrowroot / half tapioca starch in this recipe (when I accidentally ran out of arrowroot) with good results. If you can do tapioca starch or potato starch, you might experiment with those.
This looks delicious! I’m definitely going to try this recipe!
Love this recipe!!!! Yummy!!!!!!