41 Ultimate Coconut Flour Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tasty Low Carb Grilled Chicken Tenders

Traeger Grilled Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT360M · Cook: PT15M · Total: PT380M · Yield: [’10’, ’10 -12 Chicken Tenders’]

These grilled chicken tenders are breaded and low carb! Thanks to a special marinade the flavor in every bite is wonderfully pleasing, and the chicken is super tender.

Ingredients

• 1.5 lbs chicken tenderloins (about 10 pieces)
• 1 cup pickle juice (dill)
• 1/2 cup coconut flour (sub regular flour)
• 1 egg + 1/2 cup water
• 3 ounce bag of pork rinds (sub 1 cup panko bread crumbs)
• Salt/Pepper to taste

Instructions

1. Brine the chicken in pickle juice for 6 to 8 hours.
2. Remove chicken from brine and pat dry.
3. Dredge chicken through flour, followed by egg wash, and then pork rinds.
4. Spray foil lined pan with butter or oil and then place each tenderloin on the pan. Spray the tops of each tenderloin.
5. Grill at 425 degrees for about 15 minutes – internal temperature of the chicken should be 165 degrees.
6. Let the chicken rest for about 5 minutes before removing from pan.

2. Coconut Oil Cookies

Coconut Oil Cookies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT65M · Yield: [’12’]

These delicious coconut oil cookies are chewy with crispy edges. They’re made without butter and are one of my favorite desserts.

Ingredients

• 1/4 cup coconut oil ((solid, at room temperature))
• 1/2 cup maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups whole wheat flour ((or substitute all purpose flour))
• 1 teaspoon baking powder
• 1/2 cup dark chocolate chips ((or substitute any type of chocolate chips you prefer))

Instructions

1. Add 1/4 cup coconut oil, 1/2 cup maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a large mixing bowl, then use a whisk to mix well.
2. Add 1 1/4 cups whole wheat flour and 1 teaspoon baking powder to the mixing bowl, then use a spoon to mix well.
3. Add 1/2 cup dark chocolate chips, then stir to combine.
4. Chill the dough in the fridge for 30 minutes.
5. When the dough has finished chilling, preheat the oven to 375 degrees Fahrenheit.
6. Use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
7. Bake for 14 to 16 minutes or until the edges are golden brown.
8. Let the cookies cool off for at least 15 minutes before removing from the pan and serving.

3. Very Strawberry Protein Cookies

Strawberry Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 cookies’]

Only 4 ingredients to make these delicious very strawberry protein cookies, and you can whip them up in just 15 minutes!

Ingredients

• 1 cup strawberries
• 1/2 cup Strawberry Nutriwhey protein powder
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder

Instructions

1. Preheat oven to 325F (163C).
2. Mash strawberries with a fork or pulse in food processor a few times.
3. Add protein powder, coconut flour, and baking powder. Mix well.
4. Spoon onto parchment-lined cookie sheet as 6 cookies.
5. Bake about 10 minutes, or just until firm. Don’t overbake!
6. Remove from oven and slide the parchment and cookies to a wire cooling rack. Let cool and enjoy!

4. Chocolate Fat Bomb

Chocolate Fat Bomb / Keto Fat Bomb is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’]

You’ll love this 5 ingredient, easy to make (Ketogenic Fat Bomb) Keto Fat Bomb recipe

Ingredients

• 250 ml (1 cup) coconut oil
• 250 g (1 cup) almond butter
• 65 g (½ cup) unsweetened cocoa powder
• 4 tbsp coconut flour
• 4 tbsp raw nuts (cashews and almonds) roughly chopped

Instructions

1. Heat coconut oil and almond butter in a small pan over medium heat until mixed. Make sure to stir this frequently.
2. Transfer the coconut oil mix into a freezer ready bowl and mix in coconut flour and cocoa powder.
3. Freeze the bowl for about 1 hr or until mixture is solid.
4. When solid, scoop out about half a tbsp. at a time, shape into balls and dip in the nuts to coat it.
5. Add on to cool plate and repeat till all the mixture is finished.
6. Refrigerate the fat bombs for about 15 mins till chilled before serving.

5. Ketogenic Raspberry Coconut Cupcakes

Keto Raspberry Coconut Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 cupcakes’]

There is nothing better than incorporating low carb berries into cupcakes! Try these keto raspberry coconut cupcakes that you can have on a low carb diet. They will do for a wonderfully delicious low carb dessert that you can also meal prep.

Ingredients

• 1/4 cup coconut flour
• 2 tbsp unsweetened shredded coconut
• 1/2 tsp baking powder
• 4 tbsp granulated erythritol
• 3 tbsp unsalted butter
• 2 tbsp coconut milk
• 3 eggs
• 1/2 tsp vanilla extract
• 16 raspberries
• pinch of salt
• 3 tbsp unsweetened shredded coconut
• 6 raspberries
• 1 stick butter
• 4 tbsp double cream
• 1 cup powdered erythritol
• 1 tsp vanilla extract
• pinch of salt

Instructions

1. Mix coconut flour, shredded coconut, baking powder, and salt together.
2. Use another bowl to whisk the eggs. Then, mix in the granulated erythritol, vanilla extract, and coconut milk. Finally, melt the butter and mix it in.
3. Now mix the wet and dry ingredients together. Gently mix in the raspberries.
4. Add cupcake cases to the muffin pan and spray them with oil. Pour in the batter.
5. Bake at 350F (180C) for 18-20 minutes. Use a toothpick to check how well it’s baked, it should be dry.
6. Let them cool down before adding the topping.
7. Use a hand mixer to mix butter and double cream. Add powdered erythritol and vanilla and beat until well mixed. The frosting will be quite thick.
8. Cover the cupcakes in thick frosting, sprinkle with shredded coconut and add a raspberry on top of each cupcake.

6. Coconut Flour Waffles

Coconut Flour Waffles (Keto Waffles) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘3’, ‘3 servings’]

These keto coconut flour waffles take 5 minutes to make plus 5 minutes to cook! Gluten and sugar-free, this breakfast staple is easy to make and perfect for busy mornings.

Ingredients

• 3 tablespoons unsalted butter (melted)
• 4 large eggs
• 1 tsp vanilla extract
• 3 tbsp erythritol or monk fruit sweetener
• 3 tbsp heavy cream
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1 tsp baking powder

Instructions

1. Preheat your waffle iron.
2. In a large bowl, mix eggs, butter, vanilla extract, erythritol (or monk fruit sweetener) and heavy cream, whisking for 2 minutes, until all ingredients are combined.
3. Add coconut flour, baking powder and salt and stir well, until all the ingredients are combined and there are no dry spots left. Let it rest for 5 minutes.
4. Pour 1/3 of the batter into preheated waffle iron and cook for 3 to 4 minutes, or according to your waffle iron’s instructions. Do not open you waffle iron before your waffle is ready!
5. Coconut waffles are done when golden and slightly crispy, and there’s no more steam coming out the sides of the waffle maker.
6. Serve warm with your favorite toppings.

7. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 eggs
• 1/3 cup coconut oil (melted)
• 1/4 cup raw honey
• 2 tbsp almond milk
• 1/2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup blueberries (washed and dried)
• 1 tsp plain desiccated coconut

Instructions

1. Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
2. In a small bowl, combine all the dry ingredients.
3. In a larger bowl, crack in the eggs and whisk them.
4. Next, add the rest of the wet ingredients and combine well.
5. Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
6. Fold in the blueberries.
7. Fill up cupcake/muffin liners 3/4 of the way with the batter.
8. Bake in the oven for 20-22 minutes until they’re golden brown.

8. Mango, Badam Coconut Ladoo

Mango, Coconut and Badam Ladoo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’30’, ’30 ladoo’]

Mango, almond and coconut ladoo are truly moreish and melt in your mouth! Perfect for festivals and special occasions. They’re made with fresh mango pulp, almond flour and coconut flour.

Ingredients

• 2 cup Mango pulp
• 1/2 cup Almond meal
• 3 cup Coconut powder
• 397 gram Condensed milk
• 50 millilitres Milk
• 3 tablespoon Ghee (2-3 tbsp)
• 1/2 teaspoon Cardamom powder
• 1.5 cup Milk powder
• Almond and pistachio slivers
• 1 tbsp. Dried edible flower

Instructions

1. In a heavy-bottomed kadai heat ghee.
2. Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it changing colour.
3. Add condensed milk and combine everything.
4. If it’s too thick add a little milk.
5. Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
6. Continuously keep stirring and cooking until the mixture gets thicker.
7. Now add mango pulp and mix well.
8. Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom of the pan.
9. Once the mixture gets thicker and the ghee separates (may take about 25-30 minutes or more), switch off the heat.
10. Add cardamom powder and mix well.
11. Transfer the mixture into another plate and let it cool completely.
12. Once it cools down, chill the mixture in the fridge for a couple of hours.
13. Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.

9. Keto Coconut Cake

Keto Coconut Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’16’, ’16 servings’]

This keto coconut cake is super soft, moist, fluffy, and perfect if you are a coconut lover. Loaded with coconut flavor, this grain-free cake is topped with a super creamy sugar-free coconut frosting.

Ingredients

• 5 large eggs (room temperature)
• 1 cup coconut flour
• 1/3 cup shredded coconut
• 1 cup canned coconut cream (room temperature)
• ½ cup sweetener (or more to taste)
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 2 tsp baking powder
• 8 oz. mascarpone cheese (room temperature)
• 4 oz. unsalted butter (room temperature)
• 1/2– 1 cup powdered sweetener
• 1 tsp coconut extract

Instructions Keto Coconut Cake Layer

1. Preheat the oven to 350°F/180°C and line a 9-inch round baking pan with parchment paper.
2. In a large mixing bowl, add coconut cream, eggs, sweetener, vanilla, and coconut extract. Use an electric mixer to beat for about 1-2 minutes or until frothy.
3. Mix in the coconut flour and baking powder.
4. Incorporate the shredded coconut using a rubber spatula.
5. Transfer the cake batter to the prepared pan and smooth the top with a spatula.
6. Bake in the preheated oven for about 30 minutes or until a skewer inserted in the middle comes out clean.

Sugar Free Frosting

1. Add all the ingredients for the frosting to a mixing bowl. Mix using an electric mixer until smooth and creamy for about 2 minutes. Remember to use room temperature ingredients.

Assemble and frost the cake

1. Place the cooled coconut cake layer on a serving plate and spread with the frosting evenly. Decorate with more shredded coconut, and enjoy!
2. Refrigerate the cake for at least one hour before serving.

10. Keto Spiced Zucchini Cupcakes with Vanilla Frosting

Keto Zucchini Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 cupcakes’]

Use a low carb vegetable – zucchini to make ketogenic cupcakes that are wonderful as a low carb dessert or ketogenic treat. These keto spiced zucchini cupcakes come with vanilla frosting and can be eaten as a breakfast, dessert or just a low carb snack.

Ingredients

• 0.5 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp xanthan gum
• 1/2 cup granulated erythritol
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 cup peanut butter
• 1/2 cup coconut oil
• 1 tsp vanilla extract
• 3/4 cup grated zucchini
• 1 large egg
• pinch of salt
• 1 cup cream cheese
• 1 tbsp butter
• 4 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. Mix together the almond flour, coconut flour, xanthan gum, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
2. Whisk the egg. Melt peanut butter with coconut oil in the microwave. Then, mix them well.
3. Afterward, mix the melted butter and oil with the egg. Add vanilla extract.
4. Grate zucchini and add it to the mixture along with granulated erythritol. Now mix wet and dry ingredients as well as you can.
5. Line the muffin pan with paper cupcake cases. Pour in the batter.
6. Now bake in the oven at 350F (180C) for 25-30 minutes until cake is firm to touch.
7. Allow them to cool down.
8. Use an electric mixer to beat together the cream and butter. Add in the powder erythritol and vanilla extract. Mix until light and fluffy.
9. Use the piping bag to decorate each cupcake.

11. Coconut Flour Cookies

Coconut Flour Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Yield: [’12’, ’12 cookies’]

These coconut flour cookies are incredibly soft, chewy, and easy to make with just 7 ingredients. Make the best grain-free coconut flour cookies from scratch that are perfect for breakfast or a sweet treat with your coffee or tea.

Ingredients

• 1/2 cup coconut flour
• 1/3 cup sweetener (or more to taste)
• 2 large eggs* (at room temperature)
• 1 tsp vanilla extract
• 1/4 cup unsalted butter (or coconut oil, melted)
• 1 tsp baking powder
• 1/4 cup sugar-free chocolate chips (or chopped dark chocolate)
• 1/8 tsp salt

Instructions

1. Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, add the eggs, vanilla extract, melted butter, and a pinch of salt. Whisk until frothy.
3. Add the coconut flour, sweetener, baking powder and chocolate chips. Mix until a slightly thick batter forms. Let the dough rest for 5-10 minutes to allow the coconut flour to absorb the liquids, and the dough becomes thicker.
4. Using a small cookie scoop, scoop 10-12 cookies and flatten them into round cookies.
5. Bake in the preheated oven for 18-20 minutes or until they look golden on top.

12. Coconut Flour Blueberry Muffins

Coconut Flour Blueberry Muffins (Refined Sugar Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Delicious, healthy coconut flour blueberry muffins are simple and satisfying. These gluten-free, refined sugar-free blueberry muffins are quick and easy to make.

Ingredients

• 3 eggs
• 30 g butter, well softened (or coconut oil or olive oil)
• 2 tbsp honey (or maple syrup or sugar)
• 1 tsp baking powder
• ½ tsp vanilla essence (or ⅛ tsp almond extract)
• 40 g coconut flour
• 100 g blueberries, fresh or frozen

Instructions

1. Whisk together the eggs, softened butter, honey and vanilla or almond extract. The mixture should be frothy and well mixed,
2. Stir in the coconut flour and baking powder and mix well. Add the blueberries and gently mix.
3. Spoon into a muffin tray lined with paper cases.
4. Bake for 20 mins at 180 degrees until golden and set.
5. Cool on a wire rack, and store in an airtight container.

13. Coconut Flour Banana Bread Muffins

Coconut Flour Banana Bread Muffins (vegan, paleo, AIP) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 muffins’]

Easy coconut flour muffins to use up some overripe bananas.

Ingredients

• 240 gram overripe banana
• 100 gram coconut flour
• 60 milliliter maple syrup
• 60 milliliter coconut milk
• 1 Tablespoon apple cider vinegar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 360° F (180° C)
2. Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, lemon juice (or ACV), vanilla extract and coconut milk. Mix until well combined.
3. In a large bowl, combine the coconut flour, baking soda and cinnamon. Stir.
4. Add the wet ingredients to the dry and mix until well combined. You should end up with a dough that has a wet feeling when you touch it.
5. As coconut flour density varies a lot from one brand to another and also according to the climate (amount of humidity), if you feel that your mix is too dry, add more coconut milk, one teaspoon at a time.
6. Line or lightly oil a muffin pan. Scoop the dough and fill each muffin cup with it. You should get about 6 muffins depending on your pan.
7. Bake for about 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one muffin, the knife should come out clean. And voilà!Bon appétit !

14. Keto Coconut Flour Brownies

Keto Coconut Flour Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’]

Keto and gluten free coconut flour brownies are delightfully rich and tasty alternative to traditional brownie recipes. If you love chocolate, then give these keto-friendly brownies a try.

Ingredients

• 1/2 cup Coconut Flour
• 1/3 cup Unsweetened Cocoa Powder (unsweetened)
• 1 tsp Baking Powder
• 1 1/4 cup Powdered Sweetener
• 1/4 tsp Xanthan Gum
• 4 large Eggs
• 1 cup Butter (melted)
• 1/2 tsp Vanilla Extract
• 1/3 cup walnuts (optional)
• Honest Syrup (Chocolate – use DRDAVINAHS for 10% off!)

Instructions

1. Preheat the oven to 350 degrees
2. Add all of the wet ingredients to a bowl and mix them.
3. Add all of the dry ingredients to a bowl and mix them.
4. Combine the wet ingredients and the dry ingredients with a spatula. Optional: fold in walnuts if you choose to incorporate them.
5. Add the combined brownie mix to a parchment lined 8×8 square pan.
6. Bake 30 minutes. Allow to cool.

15. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

• 1 cup coconut flour
• 4.5 tbsp vanilla protein powder
• 1/8 tsp baking soda
• 3/4 cup coconut oil
• 2 tbsp honey
• 1/2 tsp apple pie spice
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
2. Combine coconut flour with protein powder and baking soda in a bowl.
3. In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
4. Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
5. Form the dough into 19 balls.
6. Flatten them out with a spoon or fingers to form cookies.
7. Bake in the oven for 8-10 minutes until the edge crispens up.
8. Remove the cookies from the oven and let them cool down before serving.

16. Coconut Flour Peanut Butter Cookies

Vegan Coconut Flour Cookies Recipe (Peanut Butter Flavor) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT10M · Total: PT55M · Yield: [’14’]

These vegan coconut flour cookies are sweet and chewy with a hint of saltiness. These delicious peanut butter cookies are also gluten free and refined-sugar-free.

Ingredients

• 2/3 cup creamy natural peanut butter ((at room temperature))
• 2/3 cup pure maple syrup
• 1/2 cup coconut flour
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Add the peanut butter, maple syrup, pure vanilla extract, and salt to a large mixing bowl and mix well.
2. Add the coconut flour and mix well.
3. Refrigerate the cookie dough for 30 minutes.
4. Preheat the oven to 375 degrees Fahrenheit.
5. Scoop out 1 tablespoon of dough into your hands and roll it into a ball, then place on a sheet pan lined with parchment paper. Repeat until all the cookie dough has been formed into balls.
6. Use your fingers to press the dough balls down and flatten them into circle shapes.
7. Bake for 10 minutes or until the edges are lightly browned.
8. Let the cookies cool off for at least 20 minutes before serving.

17. Coconut Flour Banana Muffins

Coconut Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’10’, ’10 muffins’]

These coconut flour banana muffins are soft, fluffy and moist! They are made with healthy ingredients. These muffins are great for breakfast, an afternoon snack or even dessert!

Ingredients

• 1 ¼ cups mashed bananas
• ½ cup creamy nut butter
• ⅓ cup melted coconut oil
• 3 eggs
• 1 ½ tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp baking powder
• ½ cup coconut flour
• ½ cup chocolate chips

Instructions

1. First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
2. In a mixing bowl, add mashed bananas, creamy nut butter, melted coconut oil, eggs and vanilla. Stir to combine.
3. Then, add in cinnamon, baking soda, baking powder and coconut flour. Stir to combine.
4. Fold in the chocolate chips.
5. Add batter to the sprayed pan. This recipe makes about 10 muffins. Fill almost to the top.
6. Bake for 14 to 15 minutes or until toothpick inserted comes out clean.
7. Finally, remove pan from oven. Cool for 10 minutes before carefully removing from pan.

18. Peanut Butter Cheesecake Brownies

Peanut Butter Cheesecake Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup (115 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (28 g) unsweetened cocoa powder
• 1/4 cup (30 g) all-purpose flour
• 1/4 teaspoon salt
• 8 oz (226 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 4 tablespoons creamy peanut butter, divided

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving an overhang for easy removal.
2. 2. Make the brownie batter: In a medium bowl, whisk melted butter and granulated sugar until smooth. Beat in eggs one at a time, then add vanilla. Stir in cocoa powder, flour, and salt until just combined.
3. 3. Spread the brownie batter evenly in the prepared pan, smoothing the surface.
4. 4. Make the cheesecake peanut butter filling: In a separate bowl, beat cream cheese with 1/4 cup sugar and 1 teaspoon vanilla until smooth. Beat in the egg, then fold in 2 tablespoons peanut butter until well combined.
5. 5. Spread the cheesecake mixture over the brownie batter. Drop spoonfuls of the remaining 2 tablespoons peanut butter onto the filling and gently swirl with a knife to create ribbons.
6. 6. Bake for 25-30 minutes, until the edges are set and the center still has a slight jiggle. Let cool completely in the pan, then refrigerate at least 1 hour before cutting into 4 bars.

19. Cranberry Christmas Cake

Healthy Cranberry Christmas Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT1H5M · Yield: 8

This gluten-free, dairy-free cranberry Christmas cake is simple, nutritious and oh so tasty! Perfect for holiday parties or just for dessert when you feel like it.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon arrowroot powder
• 2 tablespoon coconut sugar
• 2 cups fresh or frozen cranberries (no need to thaw them)
• ½ cup coconut flour
• ¼ cup arrowroot powder
• 2 teaspoon baking powder
• ¼ teaspoon sea salt
• 4 eggs
• ¼ cup coconut oil, melted and cooled
• ¼ cup maple syrup or honey
• 2 tablespoon cranberry juice or orange juice
• zest of ½ lemon
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F.
2. Cut out a circle of parchment paper to fit on the bottom of your cake pan. Place it in the pan and grease the sides of the pan with coconut oil.
3. Melt 1 tablespoon coconut oil in a saucepan, then stir in 2 tablespoon coconut sugar and 1 tablespoon arrowroot. The mixture will be like a grainy paste.
4. Gently spread the oil/sugar mixture evenly on the parchment paper in the prepared pan. Arrange the cranberries on top.
5. Combine coconut flour, ¼ cup arrowroot powder, baking powder and salt in a bowl.
6. In a separate bowl, use an electric mixer on medium speed or hand whisk together eggs, cooled melted coconut oil (it needs to be cooled somewhat so it doesn’t cook the eggs!), maple syrup, juice, zest and vanilla.
7. Pour the wet ingredients into the bowl with the dry ingredients and whisk until smooth.
8. Dot the cranberries with this mixture and carefully spread it evenly over the cranberries. Be gentle, as the mixture is quite thick. I like to use an angled rubber spatula for this.
9. Bake for 30-35 minutes, until when poked with a toothpick, no batter comes out. The edges will be golden brown.
10. Cool in the pan on a wire rack for 15 minutes, then invert it onto a plate and remove the parchment paper.
11. Cool completely, then serve. Best served at room temperature, but still delicious warm or straight out of the fridge!
12. If desired you can drizzle the top of the cake with a basic powdered sugar glaze or healthier coconut butter glaze once it’s cooled.

20. Pumpkin Whoopie Pie

Pumpkin Whoopie Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M

These soft, cake-like pumpkin cookies with a luscious creamy filling are an absolute treat for every occasion. Savor the timeless flavor of Fall in every bite.

Ingredients

• 1/3 cup Coconut Flour
• 3/4 cup Cashew Paste
• 3/4 cup Pumpkin Puree
• 2 Eggs
• 1/4 cup Maple Syrup
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/2 cup Butter
• 3 tbsp Coconut Cream
• 1/2 tsp Maple Syrup
• 1 tbsp Vanilla

Instructions

1. Mix all the ingredients for the cookies in a bowl.
2. Shape the biscuits with an ice cream spoon and place on baking paper. Bake at 180 degrees for 15-18 minutes.
3. Leave to cool completely .
4. Mix butter, coconut cream, maple syrup and vanilla in a bowl. Beat with a mixer until a homogeneous mixture is obtained.
5. Coat the bottom of the cookies with cream and stick them to one another.

21. Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’14’, ’14 Cookies’]

These soft and chewy Coconut Flour Oatmeal Cookies have a great melt-in-your-mouth texture from the coconut flour. They are gluten free and naturally sweetened with only maple syrup and chocolate chips!

Ingredients

• 3/4 cup coconut flour
• 1/2 cup rolled oats
• 1/4 cup shredded unsweetened coconut
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup maple syrup (+ 1 tbsp)
• 1/2 cup coconut oil (+ 1 tbsp (melted))
• 1 tsp vanilla
• 2 eggs
• 1/2 cup chocolate chips ((dairy-free if necessary))

Instructions

1. Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
2. In a medium-sized bowl, combine the coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
3. In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
4. In a separate small bowl, combine the 1/3 cup + 1 tbsp maple syrup, vanilla and eggs and whisk together.
5. Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly.  Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
6. The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly.  Roll the dough into balls of approximately 2 tbsp.  Place 6 dough balls at a time on each cookie sheet. (If the dough seems too sticky and the balls aren’t holding together, place the dough in the fridge for 10 minutes before rolling).
7. Flatten each cookie gently with a fork. Bake at 350 degrees F for approximately 10 minutes.

22. Star Fruit Upside Down Cake

Upside Down Star Fruit Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [‘8’, ‘8 slices’]

A low carb verison of upside down cake with star fruit replacing pineapple.

Ingredients

• 1 star fruit
• 2 tablespoons unsalted butter
• 2 tablespoons allulose (or other low carb sweetener)
• 1 tablespoon lime juice
• 1/2 cup coconut flour
• 4 large eggs
• 1/2 cup allulose
• 1/2 cup butter, unsalted (softened)
• 2 tablespoons coconut milk (canned)
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat oven to 180C/375F degrees
2. Grease an 8 inch spring form cake tin. Line the bottom with parchment paper

PREPARE TOPPING

1. Thinly slice the star fruit to about 1 cm in width
2. In a small bowl, melt the butter in the microwave for 30 seconds and add the allulose and lime juice.
3. Dip the sliced star fruit slices into the melted butter mixture.
4. Place the star fruit slices on the bottom of the cake pan.

MAKE THE CAKE

1. In a large bowl, beat the allulose and butter together until light and fluffy.
2. Add the vanilla extract and eggs, one at a time and whisk well.
3. Add the coconut flour, salt and baking powder and continue to whisk.
4. Gradually add the coconut milk until you have a smooth batter.
5. Pour the cake batter into the star fruit lined baking pan.
6. Bake for 30 -35 minutes until the cake is firm and golden. Check that it is cooked through with a toothpick.
7. Remove from the oven and let cool in the tin for at least 10 minutes.
8. Run a spatula around the outside edges of the cake to loosen it.
9. Place a plate over the cake tin and carefully turn it upside down.
10. Allow the cake to sit on the plate and remove the cake tin.
11. Cool the cake at room temperature before serving.

23. No-Bake Carrot Cake Cheesecake

No-Bake Carrot Cake Cheesecake (Vegan & Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT265M · Yield: [’12’]

Easy no-bake carrot cake cheesecake with a raw carrot cake base and tangy cashew cream cheese filling. A fun twist on traditional carrot cake, without eggs, or gluten, and the perfect dessert for special occasions.

Ingredients

• 85 g shredded coconut (desiccated coconut) (or toasted coconut flakes)
• 130 g cashews
• 150 g medjool dates (pitted)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon sea salt
• 1 teaspoon orange zest
• 128 g freshly grated carrots
• 60 g almond flour (or coconut flour)
• 200 g cashews (soaked ahead of time *note 2)
• 500 g vegan cream cheese (*note 3)
• 120 g vegan greek-style yogurt (*note 4)
• 120 ml pure maple syrup
• 1 vanilla pod (*note 5)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 medium carrots
• 100 g granulated sugar
• 240 ml water
• 2 tablespoons chopped walnuts (or pecans)
• fresh mint leaves

Instructions

1. Note: I’ve made some minor tweaks to my original recipe for a taller cheesecake filling made without coconut oil! The original measurements are in the recipe notes section below. *see note 1
2. Prepare: Pre-soak the cashews for the filling (200g) in water for 4 hours or quick-soak in simmering water for 30 minutes, rinse, and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
3. Make the base: In a food processor, blitz the coconut, cashews, spices, pitted dates, and orange zest until roughly ground. Add the grated carrots, and coconut or almond flour and blitz again until combined.
4. Press the crust into the base of the pan and smooth it down with a flat-bottomed glass or spoon – make sure it is compact. Refrigerate while you make the filling.
5. Filling: Add the soaked cashews, cream cheese, yogurt, maple syrup, vanilla pod, cinnamon, nutmeg, and lemon juice to a high-speed blender. Blend on low speed first, then increase the speed to high and blend until completely smooth. Pour the filling into the pan and refrigerate for at least 8 hours (overnight is recommended) until set. Tip: I like to place the cheesecake in the freezer for 30 mins before decorating, you can do this while you make the garnish.
6. Candied carrots: Thinly slice long strips of carrot using a vegetable peeler. Add the sugar and water to a saucepan and bring to a boil, reduce to a simmer and add in the carrot strips. Simmer for 2 minutes, then carefully use a slotted spoon to lift them into an ice water bath for about a minute. Roll the carrots up and secure them with a cocktail stick until ready to use.
7. Garnish: Top with chopped walnuts, candied carrots, and fresh mint leaves.

24. Gluten-Free Macadamia Honey Bread

Macadamia Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’]

Rich in flavor, light in texture, this Gluten-Free Macadamia Nut-Honey Bread is both a delicious treat and a healthy snack. *Makes 1 loaf

Ingredients

• 1¾ cups raw, unsalted macadamia nuts
• ¼ cup honey
• 2 teaspoons apple cider vinegar
• ⅓ cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 large eggs
• 1 large egg white

Instructions

1. Roast the nuts and prep bread pan. Preheat the oven to 375°F and adjust a rack to the center. Add the macadamia nuts to a baking sheet and once the oven is preheated, roast them just until they are golden and the oils come to the surface, about 5 minutes. (They should look a bit wet.) Remove the nuts from the oven. Remove about 4 of the nuts from the baking sheet and finely chop them. Set aside.Turn the oven heat down to 300°F, and line an 8 1/2 x 4 1/2 -inch loaf pan with parchment paper.
2. Blend nuts. Add the roasted macadamia nuts to a food processor and blend until the nuts have completely turned into “butter.” (This will look like many nut butters, only a bit thinner.)
3. Start batter. Pour the macadamia nut butter into a large mixing bowl and add the honey, apple cider vinegar, coconut flour, baking soda and salt. Mix to blend and set aside.
4. Separate eggs and whip whites. Separate the 5 whole eggs. Add the yolks to the macadamia batter and the whites to another, clean, large mixing bowl. Add the single egg white to this bowl as well. You should have added 5 yolks to the batter, and 6 whites to the clean bowl.Use a large spoon or an electric mixer with the beater attachment to blend the yolks into the batter. Set aside.Use an electric mixer to whip the whites just until stiff peaks form. Immediately fold them into the batter until they’re well incorporated.
5. Bake. Very quickly pour the batter into the prepared loaf pan, sprinkle with the chopped macadamia nuts, and place in the preheated 300°F oven.Bake until the bread no longer jiggles, is golden, and has risen a bit above the top of the pan, about 45 minutes. (If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.)
6. Cool, slice and serve. Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out, and onto a cooling rack. The bread might sink a little in the center while it’s cooling — mine is usually not too noticeable, just about ½-inch or so.
7. Once it’s room temperature, slice and serve.

25. Salted Maple Pecan Vegan Fudge

Salted Maple Pecan Vegan Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [’24’, ’24 servings’]

The easiest, most fool-proof, rich, sweet, melt-in-your-mouth Salted Maple Pecan Vegan Fudge. Punctuated with crunchy pecan pieces and a smatteering of sea salt crystals, it’s like salty, sweet perfection!  

Ingredients

• 256g / 1 cup creamy cashew butter
• 120mls / ½ cup maple syrup (, make sure it’s real maple syrup and not the cheap flavoured stuff)
• ½ teaspoon salt (, fine)
• 70g / ½ cup plus 1 tablespoon and 1 teaspoon coconut flour (, see recipe notes for substitutions**)
• 50g / ½ cup chopped pecan nuts (, see recipe notes for nut-free options*)
• 1 teaspoon vanilla extract
• OPTIONAL extra pecans and sea salt flakes for sprinkling

Instructions

1. Add the cashew butter, maple syrup and salt to a bowl and mix together really well. 
2. Add the coconut flour, vanilla and pecan nuts to the cashew butter mixture and stir really well again until there is no dry flour showing at all. Be very thorough and make sure you scrape into the bottom of the bowl with the spatula. It gets pretty thick and hard to stir. That’s normal. 
3. Line a 1lb loaf pan (or other similar size container) with either cling wrap or parchment paper. Cling wrap I found is a tighter fit and makes it look neater when you turn it out. If you don’t have anything suitable you can make them in muffin cases instead. 
4. Pack the fudge mixture into the loaf pan and flatten out the top so it’s neat. Get a mug of water and dip a spatula in it then shake it off to remove any excess, before spreading the top of the fudge and you will find that it won’t stick all over the spatula and will make your job much easier. You can dip in the water every few spreads to keep the effect up.
5. Once the top is level sprinkle some more pecans and some sea salt flakes on the top for decoration and press them really lightly with your fingers into the fudge so they stick.  
6. Put the whole pan in the freezer for about 30 minutes, then remove, lift out of the pan and cut into pieces. The fudge can be stored in the freezer or in the fridge after the initial set. If kept in the fridge it will stay quite soft but still firm enough to hold and bite into, whereas from the freezer, it will be harder but not completely solid. When it’s frozen it’s best just to leave it for a minute or two before eating. It’s great both ways so try both and see which you prefer. Or go 50/50!

26. Vegan Protein Brownies with Coconut

Vegan Protein Brownies with Coconut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘9’, ‘9 servings’]

These Vegan Protein Brownies with Coconut are high in fiber, plant-based protein, and healthy fats. Gluten-free.

Ingredients

• 1 cup (105g) almond flour
• 1/4 cup (38g) coconut flour, packed**
• 1/2 cup (35g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil (cooled)
• 3/4 cup maple syrup
• 1/2 teaspoon pure vanilla extract
• 1 cup dairy-free dark or semi-sweet chocolate chips
• 1 cup raw pecans (chopped)
• 1/2 cup unsweetened coconut flakes

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease the bottom and sides of an 8×8 baking pan with coconut oil and line with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Whisk to evenly combine. Add maple syrup, vanilla extract, and cooled coconut oil and stir until mixture is evenly incorporated. Fold in chocolate chips and chopped pecans.
3. Spread mixture into prepared pan. Sprinkle coconut flakes over top. Bake for 20-25 minutes, or until a toothpick come out clean. Check coconut at the 8 minute mark and tent with foil if needed to prevent burning.
4. Allow brownies to cool completely before slicing. Transfer the brownie slab with the parchment to a cutting board.

27. Keto Peanut Butter Balls

Keto Peanut Butter Balls (3 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT35M · Yield: [’18’, ’18 balls’]

These 3-ingredient no-bake keto peanut butter balls are just the fat bomb you need on a low carb diet. They’re vegan, low carb, easy to make, and sweet!

Ingredients

• 1 cup natural (unsalted, unsweetened creamy peanut butter)
• 1/3 cup sugar-free maple syrup
• ½ cup coconut flour

Instructions

1. Mix all the ingredients as well as you can.
2. Line a large plate or tray with parchment paper.
3. Form small balls out of the dough. Place them on the plate or tray and keep in the fridge for 30 minutes or so.

28. Paleo Banana Bread

Best Paleo Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’10’, ’10 slices’]

This is the best Paleo Banana Bread recipe you will ever try! It’s easy to make, moist with a beautiful crumb and tastes like it’s from a bakery but it’s grain-free & dairy-free, with no refined sugar.

Ingredients

• 2 large overripe bananas ((1 cup, mashed))
• ¼ cup coconut oil
• ¼ cup creamy almond butter
• 2 Tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 eggs (lightly beaten)
• ¼ cup coconut flour
• ¼ cup almond flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• ½ cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line an 8×4” baking pan (you can use a 9×5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
2. In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon. Set aside.
3. In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
4. Add mashed banana, maple syrup and vanilla extract stir until combined.
5. Stir in egg.
6. Add dry ingredients to wet ingredients and mix until completely combined. Let it sit for 2-5 minutes to thicken slightly.
7. Gently mix in chocolate chips.
8. Pour batter into prepared pan and bake for 30-40 minutes, until top is set and a toothpick inserted in the center comes out clean.
9. Let cool in the pan for at least 30 minutes before gently removing the loaf from the pan to a wire rack to cool.
10. Slice and serve.

29. Vegan Plum Crisp with Coconut

Vegan Plum Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Delicious, vegan and gluten-free plum crisp with coconut makes for a great healthy dessert or breakfast. Easy 45-minute recipe from start to finish!

Ingredients

• 500 grams or 1 lbs plums (see notes above)
• 2 tablespoons maple syrup
• 1-3 tablespoons coconut flour
• 1/2 teaspoons ground cinnamon
• a pinch of ground cloves
• 70 grams or 3/4 cup old fashioned oats
• 30 grams or 1/4 cup coconut flour
• 30 grams or 1/4 cup chopped almonds
• 2 tablespoons maple syrup
• a pinch of salt
• 2 tablespoons liquid coconut oil
• 35 ml or 3 tablespoons light coconut milk
• more coconut milk to serve

Instructions

1. PLUMS: Preheat the oven to 180 °C or 350 °F. Pit your plums and cut them in halves. Mix them with maple syrup, ground cinnamon and cloves and coconut flour. The juicier the plums, the more coconut flour you should use. Transfer your plums to a medium-sized baking dish (I used 17 x 27 cm or 6.7 x 10.5 inches dish) and bake for 15 minutes or until they release a bit of juice.
2. TOPPING: In the meantime, prepare the topping. Combine old fashioned oats with coconut flour, chopped almonds (or almond meal), maple syrup, salt, liquid coconut oil and coconut milk. The mixture should be somewhere in between granola and cookies, not too dry, and not too mushy. Top your roasted plums with the oat topping and bake for 20 more minutes or until golden brown. Top with a generous scoop of coconut milk and enjoy!

30. Vegan Double Chocolate Cookies

Vegan Double Chocolate Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (70 g) light brown sugar, packed
• 1/2 cup (113 g) vegan butter, softened
• 3 tablespoons plant-based milk (unsweetened)
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set aside)
• 1 cup (170 g) vegan chocolate chips

Instructions

1. 1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. 3. In a large bowl, beat the vegan butter with the granulated sugar and brown sugar until light and creamy.
4. 4. Add the flax egg, vanilla extract, and plant-based milk to the butter mixture; mix until well combined.
5. 5. Gradually add the dry ingredients to the wet mixture, mixing just until a thick dough forms.
6. 6. Fold in the vegan chocolate chips until evenly distributed.
7. 7. Scoop dough about 1.5 tablespoons per cookie onto the prepared sheets, spacing them about 2 inches apart; flatten slightly.
8. 8. Bake for 9-11 minutes, or until the edges are set and the centers still look slightly soft.
9. 9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely; enjoy once cooled.

31. Coconut Flour Cookie Dough

Coconut Flour Cookie Dough is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M

Do you love edible cookie dough? When you make cookie dough with coconut flour, you don’t even have to heat treat the flour! This Coconut Flour Cookie Dough is completely edible when raw… no oven required. It also turns raw cookie dough into a delicious gluten-free treat.

Ingredients

• 1/2 cup (1 stick) unsalted butter, (room temperature)
• 1/3 cup granulated sugar
• 1 Tbsp vanilla extract
• 1/4 tsp salt
• 2/3 cup coconut flour
• 5-6 Tbsp milk
• 1/4 cup mini chocolate chips

Instructions

1. In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
2. Add vanilla and salt and blend until combined.
3. With mixer on low, slowly add flour to bowl until well combined.
4. Keep mixer on low and add 5 Tbsp. milk in until dough comes together. If dough isn’t moist enough, add additional Tbsp milk.
5. Mix in mini chocolate chips until just combined.

32. Vegan Coconut and Rum Snowballs

Vegan Coconut and Rum Snowballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Shredded unsweetened coconut, divided: 1 1/2 cups (120 g) for the dough
• Shredded unsweetened coconut, for coating: 1/2 cup (40 g)
• Sweetened condensed coconut milk: 1/3 cup (80 ml)
• Coconut cream (full-fat): 1/4 cup (60 ml)
• White or dark rum: 2 tablespoons (30 ml)
• Vanilla extract: 1/2 teaspoon
• Fine sea salt: a pinch

Instructions

1. Line a baking sheet with parchment and set aside.
2. In a medium bowl, mix together 1 1/2 cups shredded coconut for the dough, sweetened condensed coconut milk, coconut cream, rum, vanilla, and a pinch of salt until a sticky dough forms. If the mixture seems too dry, add a little more condensed coconut milk a teaspoon at a time.
3. Chill the dough in the refrigerator for 20–30 minutes to firm up for easier shaping.
4. Scoop roughly 1.5 tablespoons of dough per ball and roll between your palms to form smooth spheres.
5. Roll each ball in the reserved 1/2 cup shredded coconut to coat evenly.
6. Place the coated balls on the lined sheet and refrigerate 30–60 minutes until firm.
7. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

33. Keto Blueberry Mug Cake

Keto Blueberry Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT1M · Total: PT3M · Yield: [‘1’, ‘1 mug cake’]

A low carb treat that’s full of nutritional value. You can have it as a low carb dessert or low carb breakfast, either way, it’s great when you’re on the keto diet.

Ingredients

• 1 egg
• 2 tbsp double cream
• 2 tbsp coconut flour
• 10-12 blueberries
• 2 tbsp fresh lemon juice
• 1/4 tsp vanilla extract
• 2 tbsp granulated erythritol
• 1/4 tsp baking powder
• pinch of salt

Instructions

1. Whisk egg, double cream, lemon juice, and vanilla extract together.
2. Mix coconut flour, erythritol, baking powder and salt in a separate bowl.
3. Mix dry and wet ingredients. Softly mix in the blueberries.
4. Pour the batter into a mug. Microwave for 60 seconds at 800 watts. Check out with a toothpick whether it’s cooked. If not, continue microwaving and continue checking every 20 seconds.
5. You can add some whipped cream on top for that extra moisture if you wish. That’s completely optional though.

34. Coconut Flour Chocolate Chip Cookies

Coconut Flour Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘8’, ‘8 cookies’]

These coconut flour chocolate chip cookies are soft baked and melt in your mouth tasty! They are quick and easy to make. Only one mixing bowl and no dough chilling needed. They are naturally grain free, Paleo, gluten free, dairy free and refined sugar free.

Ingredients

• ⅓ cup melted coconut oil
• ½ cup coconut flour (sifted)
• 2 tbsp coconut sugar
• ½ tsp baking soda
• pinch sea salt (optional)
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 2 eggs
• ½ cup dark chocolate chips

Instructions

1. First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Add melted coconut oil, sifted coconut flour, coconut sugar, baking soda, salt, maple syrup and vanilla to a mixing bowl.  Then, stir to combine.
3. Then, add in eggs. Stir to combine. Dough will thicken up.
4. Fold in chocolate chips. Allow dough to sit for 10 minutes.
5. Then, scoop balls of dough onto lined pan. Gently press down on each dough ball before baking. They do not spread while baking.
6. Bake for 12 to 14 minutes or until edges are golden.
7. Finally, remove from oven. Allow cookies to fully cool on pan before removing. They are fragile and soft.

35. Gluten-Free Coconut Flour Zucchini Bread

Coconut Flour Zucchini Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’10’, ’10 slices’]

This easy Gluten-Free Zucchini Bread recipe is perfectly moist, fluffy and flavorful! This delicious and healthy bread made with coconut flour is gluten-free, dairy-free, soy-free, nut-free, refined sugar-free and slices like a dream!

Ingredients

• 1/2 cup coconut flour
• 1 tablespoon tapioca flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup zucchini (shredded (+ excess liquid squeezed out))
• 4 eggs
• 1/4 cup maple syrup
• 2 tablespoons coconut oil (melted)
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan with parchment paper. Set aside.
2. In a large mixing bowl combine all dry ingredients, coconut flour through cloves. Stir to combine.
3. In another mixing bowl, combine remaining/wet ingredients. Whisk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Baked for 45 minutes, or until firm, golden and a toothpick inserted in the center pulls out clean.
6. Let cool completely before slicing and serving.
7. Enjoy!

36. Keto Coconut Flour Mug Cake

Keto Coconut Flour Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT1M · Total: PT3M · Yield: [‘1’]

Keto Coconut Flour Mug Cake is the best way to make a dessert for one! With just 4 net carbs, this is a great low-carb sugar-free dessert!

Ingredients

• 1 tbsp butter (softened)
• 2 tbsp coconut flour
• 1 tbsp sour cream
• 1 egg
• 1.5 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1 tsp vanilla
• 1/4 tsp baking powder

Instructions

1. Mix well in a microwave-safe mug.
2. Microwave for about 1.5 minutes until fluffy and moist but not wet.

37. Low-Carb Chocolate Chip Bars

Low-Carb Chocolate Chip Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M

Tired of dessert deprivation on a low-carb diet? These low-carb chocolate chip bars may just be the answer. Just in time for cookout season!

Ingredients

• 4 ounces of cream cheese (room temperature)
• 1/4 cup unsalted butter (room temperature)
• 1 cup Swerve or other sweetener
• 3 eggs
• 1 tsp vanilla extract
• ½ cup almond flour
• 3 Tablespoons coconut flour
• Pinch of salt
• 3/4 teaspoon baking powder
• ¼ teaspoon xanthan gum
• ½ cup chocolate chips (sugar free if you have them)

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 9-inch cookie pan with parchment paper.
2. With an electric mixer cream butter, cream cheese, vanilla extract and sugar substitute.
3. Add the eggs one at a time, mix well making between adds
4. Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
5. Stir in the chocolate chips.
6. Pour into 9 x 9 pan and level as well as you can. Bake for 30-45 minutes or until golden on top
7. Cool completely.  Use ends of parchment to pull cookies out, then cut on a flat surface.

38. Low Carb Orange Chicken

Keto Orange Chicken with Sugar Free Marmalade (Diabetic Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT12M · Total: PT12M · Yield: [‘3’]

Learn how to make keto orange chicken with sugar free marmalade!

Ingredients

• 1 lb. boneless and skinless raw chicken breast ((454 grams))
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt
• ¼ cup cooking oil
• ½ cup sugar-free orange marmalade
• ¼ cup sugar-free BBQ sauce
• 2 tablespoons reduced-sodium soy sauce
• ¼ teaspoon dried ginger
• crushed red pepper flakes ((optional, for heat))
• optional garnishes ((toasted sesame seeds, sliced scallions))

Instructions

1. Cut the chicken breast into 1-inch pieces (2.54cm) and place in a medium-size bowl. Sprinkle with the paprika, garlic powder, onion powder, and salt. Gently stir to coat.
2. Heat the oil in a cast-iron skillet over medium heat for about 5 minutes. Add the chicken and cook, stirring and flipping occasionally, until browned on all sides. Chicken that is fully cooked will reach a minimum safe internal temperature of 165°F (74°C) using a meat thermometer.
3. To make keto orange chicken sauce, stir together the marmalade, BBQ sauce, ginger, and soy sauce in a small pot. Whisk frequently over medium heat to warm it and make a uniform mixture.
4. Pour the keto orange sauce over the cooked chicken and stir. Serve immediately after mixing the chicken and sauce. Garnish with red pepper flakes, thinly sliced scallions, and sesame seeds (if desired).

39. Gluten-Free Baked Mini Powdered Doughnuts

Gluten-Free Baked Mini Powdered Doughnuts (Sugar-Free, Paleo, Vegan, Allergy-Free) Copycat Hostess Donettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: 32

Want to make your own homemade copycat Hostess Donettes? This recipe for Gluten-Free Baked Mini Powdered Doughnuts is just the thing! These donuts are sugar-free, grain-free, paleo, vegan, allergy-free, and only require 8 ingredients to make! A healthy dessert or snack perfect for little hands or your own nostalgic indulgence!

Ingredients

• 1 Cup Coconut Flour
• 1/4 Cup Arrowroot Starch
• 1 Tsp Baking Powder
• 1/2 Cup Granulated Erythritol (or preferred granulated sweetener)
• 8 oz (1 Cup) Unsweetened Applesauce
• 1 Tsp Pure Madagascar Bourbon Vanilla Extract
• 3/4 Cup Unsweetened Non-Dairy Milk
• 2 Cups Powdered Erythritol (or preferred powdered sweetener)

Instructions

1. Preheat the oven to 425°F.
2. In a large mixing bowl, combine the coconut flour, arrowroot, baking powder, and granulated sweetener together, mix.
3. Now add the applesauce, vanilla, and milk. Mix again until you have a thick doughnut batter.
4. Grease a 12-count mini donut pan and spoon 1 tablespoon of doughnut batter into each of the 12 molds.
5. Bake the doughnuts for 8 minutes, remove and flip out onto a wire rack.
6. Repeat this process for the rest of the batter (about 2 1/2 batches total)
7. To powder coat the baked doughnuts, place the powdered sweetener into a brown paper bag and in batches of about 6 doughnuts, place them into the powder, shake well to coat, take out and set on a wire rack. Add more powdered sweetener if needed between batches.

40. Easy Healthy Pancakes

Easy Healthy Pancakes {keto, paleo, AIP, Vegan} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’10’, ’10 small pancakes’]

Are you looking for easy, yet healthy pancakes to make? With only 3 required ingredients, you probably have everything on hand to make these toddler approved pancakes right now!

Ingredients

• 2 eggs (use mashed bananas or applesauce and add 1 Tablespoon of cassava flour for AIP and vegan diets if using a griddle and 2 to 3 Tablespoons of cassava flour if you are using a skillet – see substitution directions above)
• 1/4 cup coconut flour
• 3/4 cup full-fat coconut milk
• Optional: Pinch of salt
• Optional: 5-10 drops vanilla stevia (or any sweetener of choice – start with 1/2 Tablespoon and sweeten to your preference!)
• Coconut oil to cook the pancakes in

Instructions

1. Whisk the eggs until well mixed. Add in the coconut flour and stir until thick and well combined. Then add the coconut milk and optional ingredients (if using) and continue stirring until a batter has formed.
2. These pancakes turn out best on a griddle, but if you don’t have one, don’t worry! You can also cook them in a skillet! To use a skillet, Use a very low heat settings and melt enough coconut oil in the frying pan to cover the bottom of the pan. For reference, I usually start with a Tablespoon for my small pan.
3. Add a spoonful of batter on the griddle or in the skillet and spread the batter out into a thin round layer (see my tips above!).
4. As the pancakes cook, add mix-ins (suggestions above) on top before you flip the pancakes.
5. Once the bottom is golden brown (about 2-3 minutes), flip and continue to cook until the other side is golden brown (usually another 1-2 minutes).
6. Top with desired toppings (see suggestions above) and enjoy!

41. No Bake Protein Balls with Peanut Butter

No Bake Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’24’, ’24 Balls’]

No Bake Protein Peanut Butter Balls are an easy and healthy treat! 

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup maple syrup
• 1/2 cup almond flour
• 1/4 cup flaxseed meal
• 1/2 cup coconut flour plus 2 tablespoons
• 1/4 cup peanuts, chopped fine

Instructions

1. Place the peanut butter and maple syrup in a medium bowl. Mix together well.
2. Add the almond flour, flaxseed meal and coconut flour. Mix well.
3. Roll into 24 balls.
4. Lightly roll each ball in the ground peanuts.
5. Store in the refrigerator for up to 2 weeks. They will keep in the freezer for 4 months.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.