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Keto Coconut Flour Crust with Strawberries & Whipped Cream

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A soft coconut flour crust that feels like a sugar cookie, topped with fresh strawberries and whipped cream. This easy dessert fits keto diet goals, paleo baking, and gluten free needs without giving up taste. Sweet, low carb, dairy free option included, and perfect for anyone looking for paleo dessert bars or low glycemic index desserts.

Ingredients

For the crust:

  • 1/2 cup coconut flour

  • 1/4 cup coconut oil or butter, melted

  • 2 large eggs

  • 1/4 cup powdered erythritol

  • 1/2 tsp vanilla extract

  • Pinch of salt

For the topping:

  • 1 cup fresh strawberries, sliced

  • 1 cup heavy cream (or coconut cream for dairy free)

  • 1–2 tbsp powdered erythritol

  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line a baking tray or tart pan with parchment paper.

  • In a bowl, mix coconut flour, melted oil or butter, eggs, sweetener, vanilla, and salt. Stir until dough forms.

  • Press dough evenly into the pan.

  • Bake for 10–12 minutes, or until edges are lightly golden. Let cool fully.

  • Whip cream or coconut cream with sweetener and vanilla until soft peaks form.

  • Spread whipped cream on cooled crust.

  • Top with sliced strawberries. Chill 20 minutes before slicing.

Notes

  • Store leftovers in fridge for up to 3 days.

  • Crust can be made ahead and frozen.

  • Add blueberries, raspberries, or use apple slices for variety.

  • For AIP paleo, sub eggs with flax eggs and use coconut cream.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-flour-crust-with-strawberries-whipped-cream/