#glutenfreesweets

Indulge in these decadent 3-layer coconut almond chocolate squares that are gluten-free and bursting with flavor. With a crunchy almond coconut base, a rich chocolate layer, and a sweet coconut topping, these squares are perfect for satisfying your sweet cravings without any gluten.

Ingredients: 1 cup almond flour. 1 cup shredded coconut. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup dairy-free chocolate chips. 2 tablespoons coconut oil.

Instructions: Preheat oven to 350F 175C. Line a square baking dish with parchment paper. In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, maple syrup, vanilla extract, and salt. Mix well. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely. In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring in between until smooth. Pour the melted chocolate over the cooled crust, spreading it into an even layer. Place the dish in the refrigerator for about 15-20 minutes, or until the chocolate layer sets. In the meantime, prepare the top layer by mixing shredded coconut, melted coconut oil, and maple syrup in a bowl. Spread the coconut mixture evenly over the chilled chocolate layer. Return the dish to the refrigerator and let it chill for another 30 minutes, or until the top layer is set. Once set, remove from the refrigerator and lift the parchment paper to transfer the slab onto a cutting board. Cut into squares using a sharp knife. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These gluten-free banana bread cookies are a delicious and wholesome treat that's perfect for satisfying your sweet cravings. Made with ripe bananas, oats, almond flour, and sweetened with coconut sugar, these cookies are loaded with flavor and texture. Plus, they're dairy-free, making them suitable for those with dietary restrictions.

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free rolled oats. 1/4 cup almond flour. 1/4 cup coconut sugar. 1/4 cup chopped walnuts. 1/4 cup raisins. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine mashed bananas, rolled oats, almond flour, coconut sugar, chopped walnuts, raisins, vanilla extract, ground cinnamon, and salt. Mix well until all ingredients are fully incorporated. Using a tablespoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the back of a spoon or your fingers. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown and set. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these gluten-free banana bread cookies as a delicious and wholesome treat!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Paleo Apple Pie Crumb Bars are a delicious and healthier alternative to traditional apple pie. Made with almond flour and coconut oil, they are gluten-free, dairy-free, and refined sugar-free while still delivering all the flavors of classic apple pie.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup coconut sugar. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 2 large apples, peeled, cored, and thinly sliced. 1 tablespoon lemon juice. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup maple syrup.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper around the edges of an 8x8-inch baking dish, leaving some overhang to make it easy to take off later. Almond flour, coconut flour, tapioca flour, coconut sugar, and salt should all be mixed together in a large bowl. Melt the coconut oil and mix it in until the mixture is crumbly. Half of the mixture should be pressed into the bottom of the baking dish to make the crust. Slice the apples and mix them with the maple syrup, cinnamon, nutmeg, and lemon juice in a different bowl. Make sure the apples are well covered. Spread the apple mix out evenly on top of the crust. Press down gently on the apples as you sprinkle the rest of the crumb mixture on top. For 35 to 40 minutes, or until the top is golden brown and the apples are soft, bake in an oven that has already been heated. Let it cool all the way down before cutting it into bars. Have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

These lemon cookies don't have any gluten and are soft and chewy. They taste great with lemon. They are a great treat for people who love lemons and delicious gluten-free desserts.

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut sugar, and salt. Add melted coconut oil, lemon juice, lemon zest, and vanilla extract. Mix until dough forms. Roll dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your soft, chewy, and delicious gluten-free lemon cookies!

Prep Time: 15 minutes

Cook Time: 10-12

With this recipe, you can enjoy the rich flavors of St. Louis Gooey Butter Cake while keeping it Paleo and Keto-friendly. It's a delicious treat that won't break your diet, with a gooey cream cheese filling held within a rich almond and coconut flour crust that's sweetened with erythritol.

Ingredients: For the crust:. 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1/2 cup melted ghee or coconut oil. 1 large egg. 1/2 teaspoon vanilla extract. For the filling:. 8 ounces cream cheese, softened. 1/2 cup powdered erythritol. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup ghee or coconut oil, melted. For topping optional:. Powdered erythritol, for dusting.

Instructions: Set the oven temperature to 175C 350F. Butter a 9 x 9-inch baking pan. For the crust, mix together almond flour, coconut flour, and powdered erythritol in a mixing bowl. Combine the egg, vanilla extract, and melted coconut oil or ghee with the dry ingredients. Stir to form a dough. Evenly press the dough into the bottom of the baking dish that has been prepared. Beat cream cheese and powdered erythritol together until smooth in a different bowl. Whisk in the eggs and vanilla extract until thoroughly blended. Add the coconut oil or melted ghee and stir until smooth. Over the crust in the baking dish, distribute the filling evenly. Bake for 25 to 30 minutes, or until the center is still jiggly but the edges are set. Before slicing into squares, let the cake cool fully in the pan. If desired, dust with erythritol powder before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in these delicious Paleo-friendly chocolate chip cookies made with almond flour. They are gluten-free, dairy-free, and perfect for satisfying your sweet tooth while sticking to your Paleo diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut sugar, baking soda, and salt. In another bowl, whisk together melted coconut oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix well. Fold in the dairy-free chocolate chips. Line a baking sheet with parchment paper. Scoop cookie dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of a spoon. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Almond Flour Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes