#coconutflourbaking

These low-carb, sugar-free chewy chocolate chip cookies will satisfy your sweet tooth. These cookies taste great and have the right amount of chewiness thanks to the almond flour and coconut flour that were used to make them. Thanks to the erythritol that makes them sweet, they're a treat that people on the keto diet can enjoy without feeling bad. No-sugar chocolate chips taste great in every bite, whether you eat them as a snack or a dessert.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup unsalted butter, melted. 1/3 cup granulated erythritol sweetener. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Mix the baking soda, salt, almond flour, and coconut flour in a medium-sized bowl with a whisk. Melt the butter and mix it with the erythritol sweetener in a different bowl until they are well mixed. Mix the egg and vanilla extract into the butter until it is smooth. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Add the sugar-free chocolate chips and mix them in until they are spread out evenly in the dough. Place the dough on the baking sheet that has been prepared, leaving space between each cookie so that they can spread. You can use a cookie scoop or a spoon to do this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown and the cookies are set. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty chocolate chip cookies that don't have any added sugar or carbs.

Prep Time: 15 minutes

Cook Time: 12 minutes

These Coconut Flour Chocolate Chip Cookies are a delicious Paleo-friendly treat. They are made with coconut flour and sweetened with maple syrup or honey, making them gluten-free and refined sugar-free.

Ingredients: 1/2 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon baking soda. Pinch of salt. 1/4 cup dark chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Mix together coconut flour, eggs, baking soda, vanilla extract, melted coconut oil, honey, or maple syrup in a bowl. Blend until thoroughly blended. Add the dark chocolate chips and fold. Scoop out the dough with a tablespoon and roll into balls. After transferring them to the baking sheet, use your palm to gently flatten them. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow to cool for five minutes on the baking sheet, then move to a wire rack to cool down completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Apple pie spice, coconut flour, and pumpkin puree come together to make these Paleo Pumpkin Muffins, a tasty gluten-free treat. You can eat them for breakfast or as a snack.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup pumpkin puree. 1/4 cup maple syrup or honey. 2 large eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract.

Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Mix baking soda, salt, cinnamon, nutmeg, cloves, almond flour, and coconut flour together in a large bowl using a whisk. Pumpkin puree, eggs, coconut oil, honey, or maple syrup should all be mixed together in a different bowl. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. Fill up about three quarters of the way to the top of each muffin cup with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 20 minutes

A low-carb and paleo-friendly version of traditional cornbread made with almond and coconut flour instead of cornmeal.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup golden flaxseed meal. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 3 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tbsp apple cider vinegar. 1 tbsp erythritol or monk fruit sweetener optional.

Instructions: Preheat the oven to 350F 175C. Grease an 8x8 inch baking dish or line with parchment paper. In a large bowl, mix together almond flour, coconut flour, flaxseed meal, baking powder, baking soda, and salt. In another bowl, whisk together eggs, almond milk, melted coconut oil, apple cider vinegar, and sweetener if using. Pour the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter into the prepared baking dish and smooth out the top with a spatula. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before slicing and serving. Enjoy your keto paleo cornbread!

Prep Time: 10 minutes

Cook Time: 25 minutes

These Paleo ginger shortbread cookies are a delicious and healthier twist on the classic shortbread recipe. Made with almond flour, coconut flour, and natural sweeteners, they're perfect for satisfying your sweet cravings without the guilt.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 2 tablespoons arrowroot powder. 1 tablespoon ground ginger. 1/2 teaspoon cinnamon. 1/4 teaspoon sea salt. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Set oven temperature to 325F 163C and place parchment paper on a baking sheet. Mix the arrowroot powder, ground ginger, cinnamon, coconut sugar, almond flour, and sea salt in a big bowl. To the dry ingredients, add vanilla extract, maple syrup, and melted coconut oil. Stir to form a dough. Place the dough onto the baking sheet that has been preheated. Using a rolling pin or your hands, flatten the dough to a thickness of about 1/4 inch. Cut shapes out of the dough with cookie cutters, or just cut it into squares or rectangles. Place the cookies in an arrangeable manner onto the baking sheet and bake for 12 to 15 minutes, or until the edges are browned. After taking the cookies out of the oven, allow them to cool for five minutes on the baking sheet before moving them to a wire rack to finish cooling. Enjoy these Paleo ginger shortbread cookies as a delicious treat once they've cooled!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan muffins with chocolate chunks and coconut are so moist and tasty that you can't stop eating them. They are made with gluten-free almond and coconut flours and coconut sugar and maple syrup to make them naturally sweet.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup shredded coconut. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chunks.

Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use paper liners to line it. Blend almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt together in a large bowl. Melted coconut oil, coconut milk, maple syrup, and vanilla extract should all be mixed together in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add chocolate chunks and mix well. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can stay on the keto diet and still enjoy the classic taste of Yorkshire pudding with this low-carb version. These fluffy, golden brown puddings are made with almond flour and coconut flour. They go well with any meal.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond milk. 4 large eggs. 1/4 cup melted butter. 1/2 tsp baking powder. Salt to taste. Avocado oil or beef drippings for greasing muffin tin.

Instructions: Preheat oven to 425F 218C. Grease a muffin tin with avocado oil or beef drippings. In a mixing bowl, whisk together almond flour, coconut flour, almond milk, eggs, melted butter, baking powder, and salt until smooth. Divide the batter evenly among the muffin cups, filling each about halfway. Bake in the preheated oven for 15-20 minutes, or until the Yorkshire puddings are puffed up and golden brown. Remove from the oven and serve immediately as a delicious keto-friendly side dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

You can stay on the keto diet and still enjoy the classic taste of Yorkshire pudding with this low-carb version. These fluffy, golden brown puddings are made with almond flour and coconut flour. They go well with any meal.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond milk. 4 large eggs. 1/4 cup melted butter. 1/2 tsp baking powder. Salt to taste. Avocado oil or beef drippings for greasing muffin tin.

Instructions: Preheat oven to 425F 218C. Grease a muffin tin with avocado oil or beef drippings. In a mixing bowl, whisk together almond flour, coconut flour, almond milk, eggs, melted butter, baking powder, and salt until smooth. Divide the batter evenly among the muffin cups, filling each about halfway. Bake in the preheated oven for 15-20 minutes, or until the Yorkshire puddings are puffed up and golden brown. Remove from the oven and serve immediately as a delicious keto-friendly side dish.

Prep Time: 10 minutes

Cook Time: 20 minutes