When the number of posts waiting for pictures to go up hits a certain threshold, it’s time to just put them up without pictures, really. ¬†ūüôā ¬†These little “primal” shortcakes look like my paleo drop biscuits, but you don’t need to make a nut milk to make them. ¬†They’re sweet, buttery, and absolutely delicious with strawberries and whipped coconut cream.

As always, I recommend you use Native Forest Organic Coconut Cream¬†for the best results, as that’s what I’m using, and the thickness and creaminess of coconut cream varies from brand to brand. ¬†Enjoy. ¬†ūüôā

“Primal” Shortcake

Yield:  8 biscuit-sized shortcakes



1.  Preheat the oven to 425 degrees Farenheit.

2.  Separate your egg whites into the bowl of a stand mixer, and start them whipping with the whisk attachment until stiff peaks form.

3.  While the egg whites are whipping, whisk together the dry ingredients in a large mixing bowl (almond flour, tapioca starch, paleo dough mix, salt, and paleo baking powder).  Then, using a pastry butter or fork, cut in the butter until crumbly.

4.  Once the egg whites are whipped, gently mix the egg whites, coconut cream, vanilla, and liquid stevia into the dry mixture to form a wet but firm dough.

5.  Divide the dough into eight pieces like drop biscuits, and put them on an ungreased cookie sheet to bake in the preheated oven for 15 minutes.

6.  Serve hot with strawberries and whipped coconut cream!

Whipped Coconut Cream



1.  Thoroughly chill coconut cream, eight hours in advance or (ideally) overnight.

2. ¬†Combine all ingredients in the bowl of a stand mixer with whisk attachment. ¬†Whip on high speed until the cream has gained at least a third its original volume, and forms “soft-looking” stiff peaks.