The Best 50 Southern Paleo Dessert Recipes: Easy

Southern comfort desserts don’t have to mean flour, butter, and a sugar crash. In this post, Southern Paleo Dessert Recipes means the cozy southern style flavors you expect (pecan, peach, sweet potato, lemon, chocolate) made in a way that stays grain-free, dairy-free, gluten free, and refined sugar free.

You’ll get 50 recipes grouped by type, so it’s easy to find what fits your mood and your schedule. Expect quick wins like no-bake bites, frozen treats, and simple skillet sweets, plus weekend show-stoppers like pies, cobblers, and cakes that still feel like the real thing.

Each recipe is written for clarity and repeat results. Ingredients are listed one per line with exact amounts, directions are laid out step by step (one step per line), and macro estimates are included when available (calories, protein, carbs, fat per serving, plus servings). Macros are estimates, because brands, ripeness, and portion size can change the numbers.

You’ll also see practical swaps that keep the flavor on track. Use honey or maple syrup based on what you like, swap coconut oil and avocado oil depending on taste and heat, and use ghee only if you tolerate it. Whether you’re eating Paleo full-time or just want a better dessert option, these paleo friendly recipes make it easy to keep the South on your plate.

Before you bake, here is the Southern Paleo pantry that makes these desserts work

Southern Paleo desserts taste right when the pantry does the heavy lifting. These paleo baking ingredients make these desserts work since you’re skipping grains, dairy, and refined sugar. You need replacements that bake predictably and still feel like cobbler, pie, and pound cake. Think of it like stocking a cast-iron kitchen; you don’t need a hundred tools, just the right ones.

Start with a few dependable flours, one or two sweeteners you like, and fats that don’t leave a strange aftertaste. Then add thickening starch for fruit fillings, plus the basics that make flavors pop (vanilla extract, ground cinnamon, citrus zest, and sea salt). Once these are in place, the recipes in this post come together fast.

If a Paleo dessert fails, it’s usually texture, not taste. Use the right flour, thicken the filling, and measure carefully.

The flour and starch swap chart (almond, coconut, cassava, arrowroot)

Each Paleo flour behaves differently, so swapping “cup for cup” rarely works. Almond flour brings tenderness, coconut flour drinks liquid like a sponge, and cassava gives you that familiar biscuit bite. These paleo baking ingredients like almond flour and coconut flour are essentials. Keep arrowroot (or tapioca flour) on hand, because Southern desserts love juicy fruit.

Here’s a quick chart to help you pick the best flour for the job.

Ingredient	Best uses in Southern Paleo desserts	Absorption and texture	Simple swap rules
Almond flour (blanched)	Cakes, cookies, pie crusts, crumb toppings	Medium absorption, moist and tender, can brown fast	If swapping for cassava, start with 1:1 by volume, then reduce fat slightly if batter looks oily
Coconut flour	Muffins, snack cakes, bars, thick batters	Very high absorption, can turn dry or spongy	Use about 1/4 to 1/3 cup coconut flour per 1 cup almond flour, then add extra eggs and liquid
Cassava flour	Biscuits, cobbler toppings, shortcake-style bakes	Closer to wheat flour, sturdier crumb, less oily	For many recipes, start near 1:1 with almond flour, then add a splash more liquid if dough cracks
Arrowroot starch (or tapioca)	Fruit pie fillings, cobbler fruit base, puddings	Thickens when heated, glossy finish	Use small amounts, whisk into cool liquid first, then heat, don’t overboil or it can loosen

A few practical rules help more than any chart:

Almond flour shines when you want a soft crumb. It’s perfect for pecan pie bars or a tender cake, but it can feel a bit “gritty” if it’s coarse. Choose fine blanched almond flour for the smoothest texture.
Coconut flour works best when eggs do the structure. It’s great in muffin-style bakes, but it needs support. Add more eggs and enough liquid so the batter looks like thick cake batter, not cookie dough.
Cassava flour is your friend for biscuits and cobbler toppings because it acts most like wheat flour. It also helps when you want a dough you can pat out without it crumbling.

For fruit desserts, thickening matters as much as flour. Arrowroot (or tapioca) helps peach and berry fillings set so you get slices, not soup. Stir it into cool juice or water first, then heat until the filling turns glossy.

Common texture problems (and quick fixes): Dry cake usually means too much coconut flour or not enough eggs. Gritty bakes often come from coarse almond flour or under-mixing. Runny fillings usually need more thickener, more cook time, or time to cool and set.

Sweeteners that taste Southern without refined sugar

Refined sugar brings more than sweetness; it adds moisture, browning, and that familiar “baked” flavor. In Paleo baking, you can still get that comfort-food taste. You just choose low carb sweetener options with purpose.

Maple syrup tastes warm and caramel-like, so it fits anything with toasted nuts. It’s a natural match for pecan pie flavor, maple-vanilla custards, and sweet potato bakes. Because it’s thin, it also helps keep cakes moist.

Raw honey has a floral note that reads “Southern pantry.” It’s excellent in pralines, sticky glazes, and chewy bar cookies. Still, honey browns faster than maple syrup, so lower the heat when needed.

Coconut sugar is granulated and tastes like light brown sugar. It’s handy when you want a more classic crumb, like in crumble toppings or snickerdoodle-style cookies. It can feel a touch dry, so pair it with enough fat and egg.

Dates bring a deep, almost molasses flavor. They’re ideal in no-bake crusts, energy bites, and fudgy brownies where you want sweetness plus structure. Date paste also thickens fillings without extra starch.

A simple temperature note saves a lot of frustration: honey can over-brown. If the top is getting too dark before the center sets, cover loosely with foil and finish baking.

Fats, eggs, and dairy-free creaminess (without weird flavors)

Southern desserts often rely on butter, cream, and rich custards. Paleo versions can still feel lush, as long as you choose fats that taste clean and use salt and aromatics to round things out.

Coconut oil works well in crusts and crumble toppings because it firms up when cool. Choose refined coconut oil if you don’t want a strong coconut taste. For recipes where you melt fat into batter, coconut oil keeps things moist, but it can make texture seem “waxier” when cold.

Avocado oil has a mild flavor and stays neutral in cakes and brownies. It’s a good pick when you want chocolate, lemon, or peach to be the star. Because it stays liquid, it also helps keep bars soft after chilling.

Palm shortening is optional, but useful for flaky crusts and biscuits when you want less coconut flavor. If you use it, look for responsibly sourced options.

Ghee only fits if you personally tolerate it (many strict dairy-free eaters skip it). For AIP friendly diets, it might not qualify, but when allowed, it gives a buttery note without the milk solids found in butter.

For dairy-free creaminess, these ingredients do a lot of work:

Coconut milk and coconut cream: Best for custard-like pies and chilled desserts. Use full-fat, and chill the can for thicker scoops of cream.
Cashew butter (if tolerated): Blends into silky pie fillings and frostings, especially with vanilla and lemon.
Avocado: Makes pies and puddings creamy, especially chocolate. Add cocoa, vanilla, and a pinch of salt to keep it dessert-like.

If you’re worried about coconut overload, balance it the same way you would a too-sweet tea. Add vanilla, a little citrus zest, and a small but steady pinch of salt. Those three bring back “bakery” flavor without dairy.

Tools that make Paleo baking easier

You don’t need fancy equipment, but a few basics make these recipes faster and more consistent. If you bake Southern classics, you probably already own half of this.

Keep these on hand:

A 9-inch pie plate for pies, quiches, and deep-dish fruit desserts.
An 8×8 pan for bars, brownies, and easy cobblers.
Parchment paper for lift-out bars and no-stick success.
A food processor for crusts, date paste, and quick chopping.
A blender for silky fillings, puddings, and creamy pie bases.
A citrus zester for lemon, orange, and lime flavor without extra liquid.
A candy thermometer (optional) if you want pralines that set right.
An ice cream scoop for even muffins, cookies, and portioned dough.
Freezer-safe containers for make-ahead desserts and leftovers.

Some recipes also work with no special tools. Many no-bake bites mix by hand in a bowl. Press-in crusts only need a fork and your fingers. If you don’t have a blender, choose recipes that use coconut cream, nut butter, and whisking instead of pureed fruit.

Picking fruit and vegetables for better flavor: For peaches, choose fruit that smells fragrant at the stem and gives slightly when pressed. Avoid rock-hard peaches for baking, they stay bland. With sweet potatoes, look for firm ones with smooth skin and no soft spots; smaller ones often taste sweeter and cook more evenly. For berries, pick dry, plump berries with deep color, and skip any clamshell with juice pooling at the bottom.

Food safety and storage: Custard pies, coconut cream desserts, and anything with lots of eggs should go in the fridge within 2 hours. Fruit cobblers can sit at cool room temp for a short window, but they keep best chilled, then warmed. Most bars and no-bake treats freeze well for 1 to 3 months in sealed containers, which is great for portion control.

Macro tips that fit this recipe list: To lower carbs, favor berries over bananas and mango, and serve smaller slices with extra whipped coconut cream. To raise protein, add an extra egg white to cakes or stir in collagen peptides where the recipe allows (especially puddings and no-bake bites). If fats feel high, reduce added oils slightly and lean on fruit and spices for satisfaction, rather than extra nut flour.

The Best 50 Southern Paleo dessert recipes (with ingredients, steps, and macro estimates)

These recipes keep the Southern comfort you want, but skip grains, dairy, and refined sugar. You’ll still get flaky press-in crusts, bubbling cobblers, tender cakes, and candy-shop treats, with ingredients you can find at most grocery stores.

Macros are estimates per serving. Brands, fruit size, and slice width can change numbers, so use them as a guide, not a promise.

Classic Southern pies and creamy slices (Paleo crusts, no refined sugar)

Creamy pies need two things to feel “real”, a crust that holds together, and a filling that sets cleanly when chilled. In this group, most crusts are simple press-in styles. When a crust needs extra strength, you’ll pre-bake it for a few minutes.

1) Pecan Pie with Maple and Almond Flour Crust
Servings: 10
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:

1 1/2 cups blanched almond flour
3 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp fine salt
3 cups pecan halves
3 large eggs
3/4 cup pure maple syrup
1/4 cup coconut sugar
2 tbsp coconut oil, melted
1 tbsp vanilla extract
Directions:

Heat oven to 350°F, grease a 9-inch pie plate.
Mix almond flour, coconut oil, maple syrup, and salt, then press into the plate to form the pie crust (press-in style).
Pre-bake crust 10 minutes, cool 5 minutes.
Whisk eggs, maple syrup, coconut sugar, coconut oil, and vanilla.
Stir in pecans, pour into crust.
Bake 35 minutes, center should jiggle slightly, edges look set, then cool fully and chill 4 hours.
Macros (estimate per serving): 390 calories, 7 g protein, 22 g carbs, 32 g fat.

2) Sweet Potato Pie with Coconut Milk
Servings: 10
Prep time: 25 minutes
Cook time: 55 minutes
Ingredients:

1 1/2 cups almond flour
3 tbsp coconut oil, melted
1 tbsp honey
1/4 tsp salt
2 cups mashed cooked sweet potato (about 2 medium)
3 large eggs
3/4 cup full-fat coconut milk
1/3 cup maple syrup
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
Directions:

Heat oven to 350°F, grease a 9-inch pie plate.
Mix almond flour, coconut oil, honey, and salt, then press the pie crust into plate.
Pre-bake crust 10 minutes, cool slightly.
Blend sweet potato, eggs, coconut milk, maple syrup, spices, and vanilla until smooth.
Pour into crust, bake 40 to 45 minutes, center should be set with a gentle wobble.
Cool completely, then chill 3 hours for clean slices.
Macros (estimate per serving): 260 calories, 6 g protein, 23 g carbs, 17 g fat.

3) Key Lime Pie with Coconut Cream
Servings: 10
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:

1 1/2 cups almond flour
3 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp salt
1 can full-fat coconut milk, chilled (use solid cream)
3 large egg yolks
1/2 cup fresh key lime juice (or lime juice)
1/3 cup honey
1 tbsp lime zest
Directions:

Heat oven to 350°F, grease a 9-inch pie plate.
Mix crust ingredients and press in firmly, especially up the sides.
Pre-bake crust 10 minutes, cool 10 minutes.
Whisk coconut cream, yolks, lime juice, honey, and zest until smooth.
Pour into crust, bake 12 to 15 minutes, edges set, center still slightly wobbly.
Chill at least 6 hours before slicing.
Macros (estimate per serving): 290 calories, 4 g protein, 18 g carbs, 24 g fat.

4) Lemon Chess Pie with Arrowroot
Servings: 10
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:

1 1/2 cups almond flour
3 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp salt
3 large eggs
1/2 cup honey
2 tbsp coconut oil, melted
2 tbsp lemon zest
1/2 cup fresh lemon juice
2 tbsp arrowroot starch
1 tsp vanilla extract
Directions:

Heat oven to 350°F, grease a 9-inch pie plate.
Press crust into plate, then pre-bake 10 minutes.
Whisk eggs, honey, coconut oil, zest, lemon juice, arrowroot, and vanilla until smooth.
Pour into warm crust.
Bake 28 to 32 minutes, top looks set and lightly golden, center barely jiggles.
Cool fully, then chill 3 hours to finish setting.
Macros (estimate per serving): 250 calories, 4 g protein, 21 g carbs, 18 g fat.

5) French Silk Style Chocolate Pie (Avocado Option)
Servings: 10
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:

1 1/2 cups almond flour
3 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp salt
2 ripe avocados
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
1/4 cup melted coconut oil
2 tsp vanilla extract
1/8 tsp sea salt
Directions:

Heat oven to 350°F, grease a 9-inch pie plate.
Press crust into plate, pre-bake 10 minutes, then cool.
Blend avocado, cocoa, maple syrup, coconut oil, vanilla, and salt until silky.
Spread filling into crust and smooth the top.
Chill 4 hours, slice with a warm knife.
Macros (estimate per serving): 320 calories, 5 g protein, 23 g carbs, 26 g fat.

6) No-Bake Blueberry Cream Pie (Coconut Filling)
Servings: 10
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients:

1 1/2 cups almond flour
10 Medjool dates, pitted
2 tbsp coconut oil, melted
1/4 tsp salt
1 can full-fat coconut milk, chilled (use solid cream)
1/3 cup honey
1 tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups blueberries
Directions:

Pulse almond flour, dates, coconut oil, and salt, then press into a 9-inch pie plate (no-bake press-in crust).
Whip coconut cream with honey, lemon juice, and vanilla until thick.
Fold in blueberries, then spread into crust.
Chill 6 hours (or freeze 1 hour for faster slicing).
Macros (estimate per serving): 310 calories, 4 g protein, 28 g carbs, 22 g fat.

7) Mini Frozen Peach Coconut Cream Pies
Servings: 8
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients:

1 cup almond flour
6 Medjool dates, pitted
2 tbsp coconut oil, melted
1/4 tsp salt
1 can full-fat coconut milk, chilled (use solid cream)
2 tbsp maple syrup
1 tsp vanilla extract
1 1/2 cups diced ripe peaches (fresh or thawed frozen, patted dry)
Directions:

Line an 8-count muffin tin with paper liners.
Pulse crust ingredients, then press into liners (press-in mini crusts).
Whip coconut cream with maple syrup and vanilla until thick.
Fold in peaches, spoon into crusts.
Freeze 3 hours until firm, then let sit 8 to 10 minutes before eating.
Macros (estimate per serving): 260 calories, 3 g protein, 22 g carbs, 19 g fat.

8) Chocolate Pecan Pie Bars (Easy Slice Option)
Servings: 12
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:

2 cups almond flour
1/4 cup cocoa powder, unsweetened
1/3 cup coconut oil, melted
3 tbsp maple syrup
1/4 tsp salt
2 large eggs
1/2 cup maple syrup
1/4 cup coconut sugar
2 tbsp coconut oil, melted
2 cups chopped pecans
Directions:

Heat oven to 350°F, line an 8×8 pan with parchment.
Mix almond flour, cocoa, coconut oil, maple syrup, and salt, then press into pan (press-in crust).
Pre-bake 10 minutes.
Whisk eggs, maple syrup, coconut sugar, and coconut oil, then stir in pecans.
Pour over crust, bake 18 to 20 minutes, edges set, center slightly soft.
Cool fully, then chill 2 hours before slicing.
Macros (estimate per serving): 290 calories, 5 g protein, 19 g carbs, 24 g fat.

Cobblers, crisps, and fruit desserts that taste like summer in the South

Fruit desserts should smell like warm jam and have bubbling edges when they’re done. If your fruit looks watery, arrowroot or tapioca fixes it fast, as long as you mix it with the fruit before baking. Top with whipped coconut cream for extra indulgence.

1) Peach Cobbler with Cassava Biscuit Topping
Servings: 8
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients:

6 cups sliced peaches
2 tbsp lemon juice
1/3 cup maple syrup
2 tbsp tapioca starch
1 tsp cinnamon
1 cup cassava flour
1/4 cup coconut sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil, cold
1 large egg
1/2 cup full-fat coconut milk
Directions:

Heat oven to 375°F, grease a 9×13 dish.
Toss peaches with lemon, maple, tapioca, and cinnamon, then spread in dish.
Whisk cassava flour, coconut sugar, baking powder, and salt.
Cut in coconut oil, then stir in egg and coconut milk to form a thick dough.
Drop spoonfuls over peaches.
Bake 30 to 35 minutes, topping golden, fruit bubbling at edges.
Macros (estimate per serving): 290 calories, 4 g protein, 47 g carbs, 11 g fat.

2) Blackberry Cobbler (Almond Crumble Top, Blueberry Cobbler Variant)
Servings: 8
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:

6 cups blackberries (or blueberries for blueberry cobbler)
1/3 cup honey
1 tbsp lemon juice
1 1/2 tbsp arrowroot starch
1 1/2 cups almond flour
1/4 cup coconut sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup coconut oil, melted
Directions:

Heat oven to 375°F, grease an 8×8 pan.
Toss berries with honey, lemon, and arrowroot, then pour into pan.
Mix almond flour, coconut sugar, cinnamon, salt, and coconut oil until crumbly.
Sprinkle topping evenly.
Bake 25 to 30 minutes, top browned, filling bubbling.
Macros (estimate per serving): 260 calories, 5 g protein, 24 g carbs, 18 g fat.

3) Strawberry Crumble (Fast Weeknight Bake)
Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:

5 cups strawberries, halved
2 tbsp maple syrup
1 tbsp lemon juice
1 1/2 tbsp tapioca starch
1 cup almond flour
1/3 cup shredded unsweetened coconut
3 tbsp coconut sugar
1/4 tsp salt
3 tbsp coconut oil, melted
Directions:

Heat oven to 375°F, grease an 8×8 pan.
Toss strawberries with maple, lemon, and tapioca, then spread evenly.
Stir topping ingredients until sandy.
Sprinkle on fruit.
Bake 22 to 25 minutes, juices thick and bubbling.
Macros (estimate per serving): 240 calories, 4 g protein, 25 g carbs, 16 g fat.

4) Apple Crisp with Almond Streusel
Servings: 8
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients:

6 cups apples, sliced
2 tbsp lemon juice
1/3 cup maple syrup
2 tbsp arrowroot starch
1 1/2 tsp cinnamon
1 1/2 cups almond flour
1/3 cup coconut sugar
1/2 cup chopped pecans
1/4 tsp salt
1/4 cup coconut oil, melted
Directions:

Heat oven to 375°F, grease a 9-inch baking dish.
Toss apples with lemon, maple, arrowroot, and cinnamon, then spread in dish.
Mix almond flour, coconut sugar, pecans, salt, and coconut oil until clumpy.
Scatter topping over apples.
Bake 32 to 38 minutes, top deep golden, filling bubbling.
Macros (estimate per serving): 320 calories, 5 g protein, 35 g carbs, 20 g fat.

5) Blueberry Crisp (Juicy, Not Soupy)
Servings: 8
Prep time: 10 minutes
Cook time: 28 minutes
Ingredients:

6 cups blueberries
1/4 cup honey
1 tbsp lemon juice
2 tbsp tapioca starch
1 cup almond flour
1/2 cup chopped walnuts (optional)
1/4 cup coconut sugar
1/4 tsp salt
1/4 cup coconut oil, melted
Directions:

Heat oven to 375°F, grease an 8×8 pan.
Toss blueberries with honey, lemon, and tapioca, then pour into pan.
Mix topping ingredients until crumbly.
Sprinkle topping evenly.
Bake 25 to 28 minutes, juices thick and bubbling at the corners.
Macros (estimate per serving): 250 calories, 4 g protein, 27 g carbs, 16 g fat.

6) Cherry Peach Crisp (Two-Fruit Crowd Pleaser)
Servings: 8
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:

3 cups sliced peaches
3 cups pitted cherries (fresh or thawed frozen)
1/3 cup maple syrup
1 tbsp lemon juice
2 tbsp arrowroot starch
1 cup almond flour
1/2 cup shredded unsweetened coconut
3 tbsp coconut sugar
1/4 tsp salt
1/4 cup coconut oil, melted
Directions:

Heat oven to 375°F, grease a 9-inch dish.
Toss fruit with maple, lemon, and arrowroot, then spread evenly.
Stir topping ingredients until clumpy.
Sprinkle over fruit.
Bake 28 to 32 minutes, topping golden, filling bubbling.
Macros (estimate per serving): 270 calories, 4 g protein, 34 g carbs, 15 g fat.

7) Bananas Foster (Coconut Oil, Maple, Optional Rum)
Servings: 4
Prep time: 5 minutes
Cook time: 8 minutes
Ingredients:

2 tbsp coconut oil
3 tbsp maple syrup
1 tbsp coconut sugar
1/2 tsp cinnamon
2 bananas, sliced
1 tsp vanilla extract
1 tbsp dark rum (optional, not strict Paleo for some)
Pinch of salt
Directions:

Warm coconut oil in a skillet over medium heat.
Stir in maple syrup, coconut sugar, cinnamon, and salt until bubbly.
Add bananas, cook 2 to 3 minutes until glossy.
Stir in vanilla and rum (optional), cook 30 seconds.
Serve warm, spooned over coconut whipped cream or nice cream.
Macros (estimate per serving): 210 calories, 1 g protein, 33 g carbs, 9 g fat.

8) Watermelon Mint Granita
Servings: 6
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

6 cups seedless watermelon cubes
2 tbsp lime juice
2 tbsp honey (optional, to taste)
10 fresh mint leaves
Pinch of salt
Directions:

Blend watermelon, lime, honey (optional), mint, and salt until smooth.
Pour into a shallow 9×13 dish.
Freeze 1 hour, then scrape with a fork.
Repeat scraping every 30 minutes for 2 to 3 hours until fluffy ice crystals form.
Macros (estimate per serving): 70 calories, 1 g protein, 18 g carbs, 0 g fat.

9) Baked Cinnamon Pears with Pecan Crumble
Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:

6 pears, halved and cored
2 tbsp maple syrup
1 tbsp lemon juice
1 tsp cinnamon
3/4 cup chopped pecans
3 tbsp almond flour
2 tbsp coconut sugar
2 tbsp coconut oil, melted
Pinch of salt
Directions:

Heat oven to 375°F, grease a 9×13 dish.
Place pears cut-side up, drizzle with maple and lemon, sprinkle cinnamon.
Mix pecans, almond flour, coconut sugar, coconut oil, and salt.
Spoon crumble into pear centers.
Bake 22 to 28 minutes, pears tender, topping toasted.
Macros (estimate per serving): 240 calories, 3 g protein, 24 g carbs, 16 g fat.

10) Skillet Pineapple Upside Down (Paleo) with Coconut Sugar Caramel
Servings: 8
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:

3 tbsp coconut oil
1/3 cup coconut sugar
1 pineapple, peeled and sliced into rings (or 4 cups chunks)
3 large eggs
1/3 cup honey
1/3 cup coconut milk
1 tsp vanilla extract
1 1/2 cups almond flour
1 1/2 tsp baking powder
1/4 tsp salt
Directions:

Heat oven to 350°F, use a 10-inch oven-safe skillet.
Melt coconut oil, stir in coconut sugar until glossy, then arrange pineapple on top.
Whisk eggs, honey, coconut milk, and vanilla.
Fold in almond flour, baking powder, and salt.
Pour batter over pineapple.
Bake 25 to 30 minutes, center set, edges golden, cool 10 minutes, then invert.
Macros (estimate per serving): 250 calories, 5 g protein, 29 g carbs, 14 g fat.

Southern-style cakes, pound cakes, and puddings (tender crumb, dairy-free frosting)

Grain-free cakes can dry out fast, so these recipes use smart moisture, bananas, pineapple, sweet potato, and coconut cream. For frostings, cold tools matter. Chill the bowl, chill the whisk, then whip only the thick coconut cream.

For coconut whipped cream that holds up, chill the can overnight, then whip the solid cream with a little honey and vanilla, and keep it cold until you serve.

1) Hummingbird Cake (Banana, Pineapple, Pecans) with Coconut Cream Frosting
Servings: 12
Prep time: 25 minutes
Cook time: 28 minutes
Ingredients:

3 ripe bananas, mashed
1 cup crushed pineapple, drained well
3 large eggs
1/2 cup maple syrup
1/3 cup avocado oil
2 tsp vanilla extract
2 cups almond flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped pecans
1 can full-fat coconut milk, chilled (solid cream)
2 tbsp honey
Directions:

Heat oven to 350°F, grease two 8-inch cake pans, line bottoms with parchment.
Whisk bananas, pineapple, eggs, maple, oil, and vanilla.
Stir in almond flour, baking soda, cinnamon, salt, and pecans.
Divide batter, bake 24 to 28 minutes, tops spring back.
Cool completely.
Whip coconut cream with honey until fluffy, then frost.
Macros (estimate per serving): 320 calories, 6 g protein, 26 g carbs, 22 g fat.

2) Lemon Pound Cake (Coconut Flour Blend) with Lemon Glaze
Servings: 10
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:

5 large eggs
1/2 cup honey
1/3 cup coconut oil, melted
1/3 cup coconut milk
2 tbsp lemon zest
1/4 cup lemon juice
1 tsp vanilla extract
1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp honey (glaze)
1 tbsp lemon juice (glaze)
Directions:

Heat oven to 350°F, grease an 8×4 loaf pan, line with parchment.
Whisk eggs, honey, coconut oil, coconut milk, zest, lemon juice, and vanilla.
Whisk in coconut flour, baking powder, and salt, rest batter 3 minutes to thicken.
Bake 40 to 48 minutes, toothpick comes out mostly clean.
Cool 20 minutes, then stir glaze and brush over warm cake.
Macros (estimate per serving): 210 calories, 6 g protein, 18 g carbs, 13 g fat.

3) Strawberry Almond Cake (One-Bowl)
Servings: 10
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:

3 large eggs
1/3 cup honey
1/4 cup avocado oil
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups chopped strawberries (patted dry)
Directions:

Heat oven to 350°F, grease a 9-inch round pan, line with parchment.
Whisk eggs, honey, oil, and vanilla.
Stir in almond flour, baking powder, and salt.
Fold in strawberries.
Bake 28 to 33 minutes, center set, edges golden.
Macros (estimate per serving): 220 calories, 6 g protein, 16 g carbs, 15 g fat.

4) Jelly Roll Cake with Fruit Spread (Grain-Free)
Servings: 10
Prep time: 20 minutes
Cook time: 12 minutes
Ingredients:

6 large eggs, separated
1/3 cup honey
1 tsp vanilla extract
1/2 cup almond flour
2 tbsp arrowroot starch
1/2 tsp baking powder
1/4 tsp salt
1/2 cup no-sugar-added fruit spread (ingredients should be fruit and juice)
Directions:

Heat oven to 350°F, line a 10×15 jelly roll pan with parchment.
Beat egg whites to soft peaks.
Whisk yolks with honey and vanilla, then fold in dry ingredients.
Fold whites into batter, spread thinly in pan.
Bake 10 to 12 minutes, cake springs back.
Roll warm cake in parchment, cool, unroll, spread fruit, then roll again.
Macros (estimate per serving): 150 calories, 6 g protein, 13 g carbs, 8 g fat.

5) Banana Pudding with Paleo Vanilla Wafers
Servings: 8
Prep time: 25 minutes
Cook time: 10 minutes
Ingredients:

2 cups full-fat coconut milk
3 large egg yolks
1/4 cup honey
2 tbsp arrowroot starch
2 tsp vanilla extract
Pinch of salt
3 bananas, sliced
1 cup almond flour (wafers)
1 egg (wafers)
2 tbsp honey (wafers)
1 tbsp coconut oil, melted (wafers)
1/2 tsp vanilla (wafers)
Directions:

Heat oven to 350°F, line a sheet pan with parchment.
Mix wafer ingredients, scoop teaspoon rounds, flatten slightly.
Bake 8 to 10 minutes, edges golden, cool crisp.
Whisk coconut milk, yolks, honey, arrowroot, vanilla, and salt in a pot.
Cook on medium-low, whisking, until thick, about 6 to 8 minutes.
Layer bananas, wafers, and pudding, then chill 3 hours.
Macros (estimate per serving): 260 calories, 5 g protein, 33 g carbs, 13 g fat.

6) Birthday Berry Cake with Coconut Whipped Cream
Servings: 12
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:

4 large eggs
1/2 cup maple syrup
1/3 cup avocado oil
1 tsp vanilla extract
2 cups almond flour
2 tbsp arrowroot starch
1 tsp baking powder
1/4 tsp salt
2 cups mixed berries
2 cans full-fat coconut milk, chilled (solid cream)
2 tbsp honey
Directions:

Heat oven to 350°F, grease two 8-inch pans, line bottoms.
Whisk eggs, maple, oil, and vanilla.
Stir in almond flour, arrowroot, baking powder, and salt.
Bake 22 to 26 minutes, centers set, cool completely.
Whip coconut cream with honey in a chilled bowl until thick.
Frost and top with berries, keep refrigerated until serving.
Macros (estimate per serving): 280 calories, 5 g protein, 19 g carbs, 21 g fat.

7) Carrot Cake with Cinnamon and Pecans (Dairy-Free Frosting)
Servings: 12
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients:

3 large eggs
1/2 cup honey
1/3 cup avocado oil
1 tsp vanilla extract
2 cups almond flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
2 cups grated carrots (packed)
1/2 cup chopped pecans
1 can full-fat coconut milk, chilled (solid cream)
2 tbsp maple syrup
1 tsp lemon juice
Directions:

Heat oven to 350°F, grease a 9-inch round pan, line bottom.
Whisk eggs, honey, oil, and vanilla.
Stir in dry ingredients, then fold in carrots and pecans.
Bake 28 to 33 minutes, center set.
Whip coconut cream with maple syrup and lemon juice until thick.
Cool cake fully before frosting.
Macros (estimate per serving): 300 calories, 6 g protein, 20 g carbs, 22 g fat.

8) Chocolate Sheet Cake (Paleo) with Cocoa Frosting
Servings: 12
Prep time: 15 minutes
Cook time: 22 minutes
Ingredients:

3 large eggs
1/2 cup maple syrup
1/3 cup avocado oil
1 tsp vanilla extract
1 3/4 cups almond flour
1/2 cup cocoa powder, unsweetened
1 tsp baking soda
1/4 tsp salt
1 can full-fat coconut milk, chilled (solid cream)
1/4 cup cocoa powder (frosting)
2 tbsp maple syrup (frosting)
Directions:

Heat oven to 350°F, grease a 9×13 pan, line with parchment if you want easy lift.
Whisk eggs, maple, oil, and vanilla.
Stir in almond flour, cocoa, baking soda, and salt.
Bake 20 to 24 minutes, center springs back.
Whip coconut cream with cocoa and maple syrup until spreadable.
Frost cooled cake, then chill 30 minutes to set.
Macros (estimate per serving): 280 calories, 6 g protein, 20 g carbs, 22 g fat.

9) Peach Upside Down Cake (Skillet or 9-Inch Pan)
Servings: 10
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:

2 tbsp coconut oil
1/4 cup coconut sugar
3 peaches, sliced
3 large eggs
1/3 cup honey
1/4 cup coconut milk
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
Directions:

Heat oven to 350°F, grease a 9-inch round pan (or 10-inch oven-safe skillet).
Melt coconut oil, sprinkle coconut sugar, arrange peaches.
Whisk eggs, honey, coconut milk, and vanilla.
Stir in almond flour, baking powder, and salt.
Pour batter over peaches, bake 25 to 32 minutes, center set.
Cool 10 minutes, invert onto a plate.
Macros (estimate per serving): 240 calories, 6 g protein, 22 g carbs, 15 g fat.

10) Mini Sweet Potato Cupcakes with Maple Cinnamon Frosting
Servings: 12
Prep time: 20 minutes
Cook time: 18 minutes
Ingredients:

1 cup mashed cooked sweet potato
2 large eggs
1/3 cup maple syrup
1/4 cup avocado oil
1 tsp vanilla extract
1 1/2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 can full-fat coconut milk, chilled (solid cream)
2 tbsp maple syrup (frosting)
1/2 tsp cinnamon (frosting)
Directions:

Heat oven to 350°F, line a 12-cup muffin tin.
Whisk sweet potato, eggs, maple, oil, and vanilla.
Stir in almond flour, baking powder, cinnamon, and salt.
Fill liners 3/4 full, bake 16 to 19 minutes, tops spring back.
Whip coconut cream with maple syrup and cinnamon until thick.
Frost cooled cupcakes, then chill 20 minutes to set.
Macros (estimate per serving): 190 calories, 4 g protein, 16 g carbs, 13 g fat.

11) Coconut Layer Snack Cake (Simple Pan Cake)
Servings: 12
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:

4 large eggs
1/2 cup honey
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 3/4 cups almond flour
1/2 cup shredded unsweetened coconut
1 tsp baking powder
1/4 tsp salt
1 can full-fat coconut milk, chilled (solid cream)
1 tbsp honey (topping)
Directions:

Heat oven to 350°F, grease an 8×8 pan, line with parchment.
Whisk eggs, honey, coconut oil, and vanilla.
Stir in almond flour, coconut, baking powder, and salt.
Bake 22 to 27 minutes, center set, cool fully.
Whip coconut cream with honey, spread on top.
Chill 30 minutes before slicing.
Macros (estimate per serving): 260 calories, 6 g protein, 17 g carbs, 20 g fat.

12) Bread Pudding Style Baked Custard (Plantain and Sweet Potato Cubes)
Servings: 8
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients:

2 ripe plantains, peeled and cubed
2 cups sweet potato, peeled and cubed small
3 large eggs
2 cups full-fat coconut milk
1/3 cup maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
Directions:

Heat oven to 350°F, grease a 9×13 dish.
Steam sweet potato cubes 8 minutes, they should be barely tender.
Spread plantain and sweet potato in dish.
Whisk eggs, coconut milk, maple syrup, vanilla, cinnamon, and salt.
Pour custard over cubes, press down to soak.
Bake 32 to 38 minutes, center set, edges slightly puffed, cool 20 minutes.
Macros (estimate per serving): 260 calories, 6 g protein, 38 g carbs, 10 g fat.

Cookies, pralines, brownies, and candy for gifting and cravings

These vegan paleo desserts are the treats you wrap in parchment, stack in tins, and “accidentally” keep a few at home. For candies, patience matters. Let them cool fully before you touch them, because warm syrup still acts like glue.

1) Pecan Pralines with Coconut Sugar
Servings: 12
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients:

2 tbsp coconut oil
1/2 cup coconut sugar
1/2 cup full-fat coconut milk
1 tbsp maple syrup
1 tsp vanilla extract
1/8 tsp salt
2 cups pecan halves
Directions:

Line a sheet pan with parchment.
Simmer coconut oil, coconut sugar, coconut milk, and maple 6 to 8 minutes, stirring, until thick and glossy.
Stir in vanilla, salt, and pecans.
Drop spoonfuls onto parchment.
Cool 45 minutes until set (a thermometer at 235°F helps, but isn’t required).
Macros (estimate per serving): 170 calories, 2 g protein, 10 g carbs, 14 g fat.

2) Grain-Free Sugar Cookies with Paleo Icing
Servings: 16
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients:

2 cups almond flour
1/3 cup coconut sugar
1/4 tsp salt
1 tsp vanilla extract
1 large egg
1/4 cup coconut oil, softened
1 can full-fat coconut milk, chilled (solid cream, icing)
2 tbsp honey (icing)
1/2 tsp vanilla (icing)
Directions:

Heat oven to 350°F, line a sheet pan with parchment.
Mix almond flour, coconut sugar, and salt.
Stir in vanilla, egg, and coconut oil to form dough, chill 15 minutes.
Roll between parchment, cut shapes, bake 9 to 11 minutes, edges lightly golden.
Cool completely.
Whip coconut cream with honey and vanilla, spread thinly as icing, chill to set.
Macros (estimate per cookie): 110 calories, 2 g protein, 7 g carbs, 9 g fat.

3) Soft Honey Gingerbread Cookies (No Molasses)
Servings: 18
Prep time: 15 minutes
Cook time: 9 minutes
Ingredients:

2 cups almond flour
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
1/3 cup honey
1/4 cup coconut oil, melted
1 large egg
1 tsp vanilla extract
Directions:

Heat oven to 350°F, line a sheet pan.
Mix dry ingredients in a bowl.
Stir in honey, coconut oil, egg, and vanilla.
Scoop tablespoon balls, flatten slightly.
Bake 8 to 10 minutes, centers soft, edges set.
Macros (estimate per cookie): 105 calories, 3 g protein, 8 g carbs, 7 g fat.

4) Chocolate Almond Butter Cups (Nut-Free Option Included)
Servings: 12
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:

1 cup dark chocolate sweetened with coconut sugar, chopped
1 tbsp coconut oil
1/2 cup almond butter (or sunflower seed butter for nut-free)
2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
Directions:

Line a mini muffin tin with 12 liners.
Melt chocolate with coconut oil until smooth.
Spoon 1 teaspoon chocolate into each liner, freeze 5 minutes.
Mix almond butter, maple, vanilla, and salt, then spoon a small dollop into each cup.
Top with remaining chocolate, chill 30 minutes until firm.
Store chilled (sunflower seed butter can turn green, it’s normal).
Macros (estimate per cup): 160 calories, 3 g protein, 11 g carbs, 12 g fat.

5) Lemon Cheesecake Bites (Dairy-Free) with Raw Crust
Servings: 12
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients:

1 cup almond flour
8 Medjool dates, pitted
1 tbsp coconut oil
Pinch of salt
1 1/2 cups raw cashews, soaked 4 hours and drained
1/3 cup lemon juice
1/3 cup honey
1 tbsp lemon zest
1 tsp vanilla extract
1/4 cup coconut oil, melted
Directions:

Line an 8×8 pan with parchment.
Pulse crust ingredients, press firmly into pan (raw press-in crust).
Blend cashews, lemon juice, honey, zest, vanilla, and coconut oil until smooth.
Spread filling over crust.
Freeze 2 hours, then slice into bites.
Let sit 5 minutes before serving.
Macros (estimate per bite): 170 calories, 4 g protein, 15 g carbs, 12 g fat.

6) No-Bake Almond Joy Bars
Servings: 12
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients:

2 cups shredded unsweetened coconut
1/3 cup almond butter
1/4 cup honey
2 tbsp coconut oil, melted
Pinch of salt
3/4 cup dark chocolate sweetened with coconut sugar, melted
Directions:

Line an 8×8 pan with parchment.
Mix coconut, almond butter, honey, coconut oil, and salt.
Press into pan, chill 20 minutes.
Spread melted chocolate on top.
Chill 45 minutes, then slice.
Macros (estimate per bar): 190 calories, 3 g protein, 13 g carbs, 15 g fat.

7) Fudgy Paleo Brownies (Almond Butter, Maple)
Servings: 12
Prep time: 10 minutes
Cook time: 22 minutes
Ingredients:

1 cup almond butter
1/2 cup maple syrup
2 large eggs
1 tsp vanilla extract
1/2 cup cocoa powder, unsweetened
1/2 tsp baking soda
1/4 tsp salt
Directions:

Heat oven to 350°F, line an 8×8 pan with parchment.
Whisk almond butter and maple syrup until smooth.
Whisk in eggs and vanilla.
Stir in cocoa, baking soda, and salt.
Bake 20 to 24 minutes, center set but still soft.
Cool fully before slicing for clean edges.
Macros (estimate per brownie): 180 calories, 5 g protein, 14 g carbs, 12 g fat.

8) Chewy Coconut Macaroons (Egg Whites, Honey)
Servings: 16
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:

3 cups shredded unsweetened coconut
3 egg whites
1/4 cup honey
1 tsp vanilla extract
Pinch of salt
Directions:

Heat oven to 325°F, line a sheet pan with parchment.
Mix coconut, egg whites, honey, vanilla, and salt.
Scoop mounds and pack them tightly.
Bake 14 to 17 minutes, bottoms golden and tops lightly toasted.
Cool 20 minutes, they firm as they cool.
Macros (estimate per macaroon): 95 calories, 1 g protein, 6 g carbs, 7 g fat.

9) Snickerdoodle Cookies (Cinnamon, Coconut Sugar)
Servings: 18
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:

2 cups almond flour
1/3 cup coconut sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/4 cup coconut oil, softened
1 tsp vanilla extract
2 tbsp coconut sugar (rolling)
1 tsp cinnamon (rolling)
Directions:

Heat oven to 350°F, line a sheet pan.
Mix almond flour, coconut sugar, baking soda, and salt.
Stir in egg, coconut oil, and vanilla.
Mix rolling sugar and cinnamon, roll dough balls, then flatten slightly.
Bake 9 to 11 minutes, edges set.
Macros (estimate per cookie): 105 calories, 2 g protein, 7 g carbs, 8 g fat.

10) Date Caramel Pecan Turtles
Servings: 12
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients:

12 Medjool dates, pitted
1/3 cup almond butter
1 tbsp coconut oil, melted
1/2 tsp vanilla extract
Pinch of salt
1/2 cup pecan halves
1/2 cup dark chocolate sweetened with coconut sugar, melted
Directions:

Line a plate with parchment.
Mash dates with almond butter, coconut oil, vanilla, and salt into a sticky caramel.
Form 12 small mounds, press pecans on top.
Drizzle with melted chocolate.
Chill 30 minutes until set.
Macros (estimate per turtle): 140 calories, 2 g protein, 16 g carbs, 8 g fat.

11) Chocolate Fudge Squares (Cocoa and Coconut Butter)
Servings: 16
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

1/2 cup coconut butter
1/3 cup cocoa powder, unsweetened
1/4 cup honey
1/2 tsp vanilla extract
Pinch of salt
Directions:

Line a small loaf pan with parchment.
Warm coconut butter until soft and stirrable.
Stir in cocoa, honey, vanilla, and salt until glossy.
Press into pan and smooth.
Chill 1 hour, then slice into squares.
Macros (estimate per square): 80 calories, 1 g protein, 7 g carbs, 6 g fat.

12) Peanut Butter Alternative Note for Nut-Free Cups (Sunflower Butter Option)
Servings: 12
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:

1 cup dark chocolate sweetened with coconut sugar, chopped
1 tbsp coconut oil
1/2 cup sunflower seed butter
1 1/2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
Directions:

Line a mini muffin tin with liners.
Melt chocolate with coconut oil.
Spoon a thin base layer of chocolate, freeze 5 minutes.
Mix sunflower butter, maple, vanilla, and salt.
Add filling, top with chocolate, chill 30 minutes.
Expect a green tint after chilling, it’s a normal reaction with sunflower butter.
Macros (estimate per cup): 155 calories, 3 g protein, 12 g carbs, 11 g fat.

No-bake and frozen treats for hot days (and busy weeks)

Frozen desserts should taste bright, not icy. For the best texture, freeze in a shallow layer when possible, and let it sit on the counter a few minutes before scooping. Most of these keep well in the freezer, so you can make them on Sunday and snack all week.

1) Toasted Coconut Chocolate Chip Nice Cream
Servings: 4
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

4 bananas, sliced and frozen
1/2 cup coconut cream (from chilled coconut milk)
1 tsp vanilla extract
1/3 cup toasted shredded unsweetened coconut
1/4 cup dark chocolate chips sweetened with coconut sugar
Directions:

Blend frozen bananas with coconut cream and vanilla until smooth.
Stir in toasted coconut and chocolate chips.
Serve soft, or freeze 2 hours for scoopable texture.
Let soften 5 to 10 minutes before serving if fully frozen.
Macros (estimate per serving): 310 calories, 3 g protein, 56 g carbs, 10 g fat.

2) Dark Chocolate Sorbet (No Dairy, No Fuss)
Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:

1 1/2 cups water
1/2 cup honey
1/2 cup cocoa powder, unsweetened
2 oz 100% chocolate, finely chopped
1 tsp vanilla extract
Pinch of salt
Directions:

Warm water and honey in a saucepan until steaming.
Whisk in cocoa until smooth, then add chocolate and melt.
Stir in vanilla and salt, then chill mixture 2 hours.
Freeze in a shallow container, stirring every 45 minutes for 3 hours, or churn if you have a maker.
Soften 10 minutes before serving.
Macros (estimate per serving): 190 calories, 2 g protein, 34 g carbs, 7 g fat.

3) Mango Coconut Pudding (Chill-and-Eat)
Servings: 6
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

2 cups mango chunks (fresh or thawed frozen)
1 can full-fat coconut milk
2 tbsp chia seeds
2 tbsp honey
1 tbsp lime juice
Pinch of salt
Directions:

Blend mango, coconut milk, honey, lime, and salt until smooth.
Stir in chia seeds.
Chill 4 hours until thick.
Store up to 4 days chilled, stir before serving.
Macros (estimate per serving): 190 calories, 2 g protein, 20 g carbs, 12 g fat.

4) Frozen Chocolate Peanut Butter Banana Bites (Almond or Sunflower Butter)
Servings: 16
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients:

2 bananas, sliced into coins
1/3 cup almond butter (or sunflower seed butter)
3/4 cup dark chocolate sweetened with coconut sugar, melted
1 tsp coconut oil (to thin chocolate)
Directions:

Line a tray with parchment.
Spread a thin layer of nut or seed butter on half the banana slices, top with remaining slices.
Freeze 20 minutes.
Dip or drizzle with melted chocolate thinned with coconut oil.
Freeze 30 minutes until set.
Store frozen up to 2 months, soften 3 minutes before eating.
Macros (estimate per bite): 70 calories, 1 g protein, 9 g carbs, 4 g fat.

5) Strawberry Lemon Ice Pops
Servings: 8
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

3 cups strawberries
1/2 cup water
3 tbsp honey
3 tbsp lemon juice
Pinch of salt
Directions:

Blend strawberries, water, honey, lemon juice, and salt until smooth.
Pour into popsicle molds.
Freeze 6 hours until solid.
Run mold under warm water 10 seconds to release.
Macros (estimate per pop): 55 calories, 0 g protein, 14 g carbs, 0 g fat.

6) Peach Basil Granita
Servings: 6
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

5 cups sliced peaches (fresh or thawed frozen)
2 tbsp honey
1 tbsp lemon juice
6 basil leaves
Pinch of salt
Directions:

Blend peaches, honey, lemon, basil, and salt until smooth.
Pour into a shallow 9×13 dish.
Freeze 1 hour, then scrape with a fork.
Scrape every 30 minutes for 2 to 3 hours until icy and fluffy.
Store up to 1 week frozen, scrape again before serving.
Macros (estimate per serving): 80 calories, 1 g protein, 20 g carbs, 0 g fat.

7) Key Lime Freezer Bars (Press-In Crust)
Servings: 12
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients:

1 1/2 cups almond flour
10 Medjool dates, pitted
2 tbsp coconut oil, melted
1/4 tsp salt
1 can full-fat coconut milk, chilled (solid cream)
1/3 cup lime juice
1/3 cup honey
1 tbsp lime zest
Directions:

Line an 8×8 pan with parchment.
Pulse crust ingredients, press firmly into pan (no-bake press-in crust).
Blend coconut cream, lime juice, honey, and zest until smooth.
Pour over crust, freeze 3 hours.
Slice into bars, soften 5 minutes before serving.
Store up to 2 months frozen, keep tightly covered.
Macros (estimate per bar): 220 calories, 3 g protein, 20 g carbs, 16 g fat.

8) Mocha Coconut Ice Cream (Caffeine Optional)
Servings: 6
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients:

2 cans full-fat coconut milk, chilled
1/3 cup maple syrup
1/4 cup cocoa powder, unsweetened
1 to 2 tsp instant espresso powder (optional)
2 tsp vanilla extract
Pinch of salt
Directions:

Whisk coconut milk, maple syrup, cocoa, espresso (optional), vanilla, and salt until smooth.
Chill 2 hours for best texture.
Churn in an ice cream maker, or freeze in a shallow container and stir every 45 minutes for 3 hours.
Freeze 2 hours to firm.
Soften 10 minutes before scooping.
Store up to 2 weeks for the creamiest texture.
Macros (estimate per serving): 260 calories, 2 g protein, 16 g carbs, 22 g fat.

Make these recipes succeed every time (texture fixes, swaps, and make-ahead plans)

Southern Paleo desserts taste familiar when the texture lands right. Since you’re baking gluten free, dairy free, and without refined sugar, small details matter more. A few minutes of chilling, resting, or cooling can turn “pretty good” into “make it again.”

Use this section as your safety net. It covers fast troubleshooting, smart swaps (including nut-free and egg-light ideas), and a practical make-ahead plan for gatherings.

Common problems and fast fixes (so you do not waste a batch)

Most issues come down to temperature, moisture, and timing. Try these quick fixes before you toss anything.

Runny pie filling after baking: Let it finish setting, then slice. Cool pie 4 hours before slicing (or chill overnight). If it’s still loose next time, pre-thicken on the stove and add 1 to 2 teaspoons arrowroot slurry if filling is thin (mix arrowroot with cool water first, then heat until glossy).
Fruit cobbler turns soupy: Use the right thickener and bake long enough. Toss fruit with starch before baking, then bake until the edges bubble hard. If using frozen fruit, thaw and drain, or add an extra 1 tablespoon tapioca.
Crumbly press-in crust: It needs time to set. Chill crust 15 minutes before baking or filling. If it still crumbles, mix in 1 to 2 teaspoons melted coconut oil, press again, then chill 10 minutes.
Crust sticks to the pan: Grease the plate well, or line with parchment if it’s a bar pan. Also, let baked crust cool 10 minutes before adding warm filling.
Dry cake or dry muffins: This usually means too much coconut flour or over-baking. Pull the cake when the center springs back and a toothpick has a few moist crumbs. For the next round, rest batter 5 minutes (especially with coconut flour), and add 2 tablespoons mashed sweet potato or pumpkin for moisture.
Sunken centers: Don’t open the oven early. Also, check your leavening freshness. If a batter looks very thin, add 1 tablespoon arrowroot starch, then rest batter 5 minutes before baking.
Gummy or wet middle: Your oven may run cool. Bake 5 to 10 minutes longer, and tent with foil if the top browns fast. Also cool fully before cutting bars, because they firm as they sit.
Gritty frosting (especially coconut-based): Warmth is the enemy. Chill the bowl and whisk 15 minutes, then whip only the solid coconut cream. If it’s already gritty, chill 20 minutes, then re-whip briefly.
Whipped coconut cream won’t whip: The can wasn’t cold enough, or it’s a brand that stays loose. Chill the can overnight, then chill the mixing bowl. If it still won’t whip, add 1 teaspoon gelatin dissolved in warm water (or use agar for a plant-based set) and beat again, then chill 30 minutes.
No-bake bars won’t set: Add chill time first. Freeze 30 to 60 minutes, then slice. If they still bend, stir in 1 to 2 tablespoons coconut flour or ground chia, press, then chill again.
Cookies spread too much: Warm dough causes puddles. Chill dough 20 to 30 minutes, and bake on parchment. If needed, add 1 tablespoon arrowroot to the dough for a sturdier bite.

The easiest “fix” is patience. Many Paleo desserts finish setting during a long cool, especially pies, bars, and custards.

Simple ingredient swaps (nut-free, egg-light, and lower sugar options)

Swaps work best when you keep the job of the ingredient in mind (structure, moisture, or thickening). These options keep the flavors Southern, so desserts still taste like pecan pie season and Sunday potlucks.

Nut-free options that still feel classic

Tigernut flour: Use it where a recipe already leans soft and moist (snack cakes, muffins, crumb toppings). Start by swapping up to half the almond flour, then adjust if the batter looks dry. A full swap can taste more “cookie-like” and less tender.
Sunflower seed butter: Swap 1:1 for almond or cashew butter in cups, brownies, and no-bake bars. It can turn green after chilling, which is normal.
Pumpkin seed flour: Works in chocolate bakes where cocoa hides the color. It can taste earthy, so keep it to partial swaps.

Egg-light and egg-swap notes (realistic expectations)

Use “egg-light” instead of egg free when you can. Reducing from 3 eggs to 2 usually works better than replacing all of them for egg free baking.
Gelatin for no-bake set: Great for creamy pies, panna cotta-style cups, and cheesecake bites. It helps slices hold cleanly.
Agar for no-bake set: Useful when you want a plant-based set. It sets firmer than gelatin, so measure carefully or textures get bouncy.
Chia egg or flax egg (1 tablespoon ground chia or flax plus 3 tablespoons water per egg): Best in brownies and cookies. Cakes may bake up heavier.
Pumpkin puree swap for banana in some cakes: Replace 1 cup mashed banana with 1 cup pumpkin puree, then add 2 to 3 tablespoons maple syrup or honey, because pumpkin is less sweet. Expect a milder flavor and a slightly denser crumb.
Mashed sweet potato for moisture: Add 1/2 cup to cakes, muffins, and cupcakes for a soft, plush texture. It also supports lower sugar, because it reads naturally sweet with cinnamon and vanilla.

Lower sugar without losing that “dessert” feel

Reduce low carb sweetener by 2 to 4 tablespoons in cakes and bars, then add extra vanilla, ground cinnamon, or citrus zest.
Use very ripe fruit (bananas with brown spots, fragrant peaches). Good fruit tastes sweeter, so you need less honey.

Low-FODMAP notes (if you’re sensitive)

Honey and dates are high FODMAP for many people. Use maple syrup instead.
Large servings of coconut milk can bother some people. Keep portions smaller, or choose recipes with fruit-forward bases.
Cashews are high FODMAP in typical amounts, so skip cashew fillings if that’s an issue. Coconut cream or avocado-based fillings may sit better. The nut-free swaps above can help make things AIP friendly too.

Some swaps change texture a lot. Coconut flour, tigernut flour, and egg substitutes can all make bakes denser, so start with partial swaps first.

Meal prep and storage guide for pies, cakes, cobblers, and frozen treats

A good make-ahead plan keeps you calm. It also protects texture, because many Paleo desserts slice best when cold.

Here’s the quick storage cheat sheet by dessert type:

Dessert type	Best storage	Typical shelf life	Reheat or serve
Custard and cream pies	Fridge, covered	3 to 4 days	Serve cold, slice with a warm knife
Fruit pies	Fridge	3 to 4 days	300°F for 10 to 15 minutes to take off the chill
Cobblers and crisps	Fridge	3 to 4 days	350°F for 12 to 18 minutes, until bubbling at edges
Cakes and cupcakes (unfrosted)	Fridge or freezer	3 days fridge, 2 months freezer	Thaw in fridge, bring to room temp 30 minutes
Coconut whipped cream desserts	Fridge	2 to 3 days	Add whipped coconut cream right before serving
Frozen treats (bars, pops, nice cream)	Freezer, airtight	1 to 2 months	Sit out 5 to 10 minutes before eating

One-week make-ahead plan for a Southern gathering (stress-free timeline)
Keep it simple by pairing one frozen dessert, one pie, and one fresh-baked item.

7 days out (freeze-first items): Make freezer bars, ice pops, turtles, and no-bake bites. Wrap well so they don’t taste like the freezer.
4 to 5 days out (cakes and bars): Bake brownies, cookie bars, and unfrosted cakes. Cool fully, wrap tightly, then refrigerate or freeze.
2 days out (pies that need setting time): Bake pecan pie, sweet potato pie, or lemon chess pie. Refrigerate so slices cut clean.
1 day out (fruit desserts and toppings prep): Mix crumble topping (store chilled), slice fruit if needed, and chill coconut milk cans for whipped cream.
Day of (serve fresh): Bake cobbler or crisp, whip coconut cream, and add fresh berries or toasted nuts right before serving.

Hosting checklist (quick and practical)

Label common allergens: tree nuts, eggs, coconut, and any optional ingredients like rum.
Pre-cut serving sizes: small slices for rich pies (10 to 12 slices per 9-inch pie).
Pack cold-smart: keep cream pies and coconut toppings in a cooler outside, and set them out in short rounds.
Bring the “save it” tools: parchment, a sharp knife, a pie server, and extra containers for leftovers.
Put whipped toppings on last: whipped coconut cream added right before serving holds better and looks cleaner.

Enjoy!

Southern comfort desserts can still fit Paleo rules, and this paleo friendly list proves it. You get the familiar flavors, pecan, peach, sweet potato, lemon, and chocolate, without grains, dairy, or refined sugar. Better yet, the recipes are built for repeat results, with clear steps, smart swaps, and texture tips that keep cobblers bubbly and pies sliceable.

To start, pick one easy win you can pull off any night. Nice cream, pralines, or a quick fruit crisp will cover cravings fast, and they store well for later. Then plan one weekend project that feels like a real Southern treat, like pecan pie or hummingbird cake. Once you make those two, it’s simple to build a full dessert table by mixing and matching, one creamy pie, one warm fruit bake, and one bite-sized candy or cookie.

Most importantly, keep your focus on texture, because that’s what makes Paleo desserts feel classic. Chill the pies long enough, thicken fruit fillings, and let bars set before slicing, and you’ll get that bakery-style payoff.

Thanks for baking along with these Southern Paleo Dessert Recipes, now save this page for southern style potlucks, holidays, and hot-weather cookouts. In the comments, tell which recipe style you want next, nut-free, AIP-style, or a holiday version.