#paleosweets

Indulge in delicious chocolatey goodness with these Keto Paleo Brownies. Made with almond flour and coconut oil, these brownies are low-carb, gluten-free, and perfect for satisfying your sweet cravings on a keto or paleo diet.

Ingredients: 3/4 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup keto-friendly sweetener such as erythritol or monk fruit. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Spray or line an 8x8-inch baking dish with cooking spray. Put cocoa powder, salt, almond flour, and baking soda in a bowl and mix them together. In a different bowl, mix the keto-friendly sweetener and melted coconut oil using a whisk until everything is well mixed. Mix the eggs and vanilla extract into the wet ingredients until the batter is smooth. Slowly add the dry ingredients to the wet ones while mixing them together. Keep doing this until a thick batter forms. If you want to, fold in chopped walnuts. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. Bake the brownies for 20 to 25 minutes, or until they are set and a toothpick stuck in the middle comes out mostly clean. Take it out of the oven and let it cool down completely before cutting it into squares.

Prep Time: 10 minutes

Cook Time: 20 minutes

For those who follow a paleo diet, these pecan sticky buns are a delicious treat that is free of gluten and keto. They are flavorful, moist, and the ideal treat without feeling guilty.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol. 1 tsp baking powder. 1/4 tsp salt. 1/3 cup coconut oil, melted. 2 large eggs. 1/4 cup sugar-free maple syrup. 1 tsp vanilla extract. 1/2 cup chopped pecans.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with parchment paper. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Add melted coconut oil, eggs, sugar-free maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Divide the dough evenly into muffin tin cups. Sprinkle chopped pecans on top of each bun. Bake for 20-25 minutes, or until golden brown and firm to the touch. Allow the buns to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

Matcha powder adds a subtle green tea flavor to these delicious Paleo Matcha Coconut Cupcakes. These are the ideal guilt-free treat because they are topped with a rich coconut buttercream frosting.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 3 eggs. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon apple cider vinegar. 1 tablespoon matcha powder. 1/2 cup coconut butter, softened. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 tablespoon coconut milk.

Instructions: Set oven temperature to 175C 350F. Cake liners are used to line a muffin tin. Almond flour, coconut flour, arrowroot flour, baking soda, and sea salt should all be combined in a big bowl. Whisk together eggs, melted coconut oil, apple cider vinegar, vanilla extract, and maple syrup in a separate bowl. Mix thoroughly after adding the wet ingredients to the dry ones. Add matcha powder and fold until well distributed. Spoon batter into each cupcake liner, filling it to about 3/4 of the way. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Before frosting, take out of the oven and allow to cool fully on a wire rack.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in a guilt-free treat with these homemade Paleo marshmallow s'mores! These marshmallows are sugar-free and keto-friendly, making them a perfect addition to your Paleo dessert repertoire. Enjoy the classic campfire treat without the guilt!

Ingredients: 2 cups unsweetened shredded coconut. 1/2 cup maple syrup. 1/2 cup gelatin powder. 1/4 cup water. 1/4 teaspoon vanilla extract optional. Pinch of salt. Dark chocolate squares 85% cocoa or higher. Paleo-friendly graham crackers.

Instructions: The shredded coconut and maple syrup should be combined in a mixing bowl. Mix the water and gelatin powder in a different bowl. Give it some time to blossom by letting it sit. Stir the gelatin mixture while it's on low heat until it turns into a transparent liquid. Take off the heat. Mix thoroughly after adding the gelatin mixture to the coconut mixture. If desired, add a dash of salt and vanilla extract. Transfer the blend into a rectangular or square pan that has been covered with parchment paper. Evenly smooth it out. Once the mixture solidifies, refrigerate for two to three hours. After the marshmallow mixture has solidified, cut it into squares or rectangles the same size as your graham crackers. To assemble a s'more, sandwich a dark chocolate square between two graham crackers and top with a square of marshmallow. To make a sandwich, place another graham cracker on top and gently press them together. Savor your Paleo Marshmallow S'mores as a sweet treat at any time or by the campfire! Any leftover marshmallows should be refrigerated in an airtight container.

Prep Time: 20 minutes

Cook Time: 10 minutes

These delicious raw mini triple chocolate cream cakes are guilt-free treats. These guilt-free, paleo, dairy-free, and sugar-free treats are made with healthy ingredients and are ideal for sating your chocolate cravings.

Ingredients: 1 cup raw almonds. 1 cup pitted dates. 3 tbsp raw cacao powder. 2 tbsp coconut oil, melted. 1/2 cup raw cashews, soaked for 4 hours. 1/4 cup coconut cream. 2 tbsp raw honey or maple syrup. 2 tbsp raw cacao powder for the filling. 1/4 cup melted cacao butter. 1/4 cup raw honey or maple syrup. 1/4 cup raw cacao powder for the ganache.

Instructions: Process almonds in a food processor until they are finely ground. To the almond mixture, add dates, cacao powder, and coconut oil. Process until a sticky dough forms. Forming a crust, press the dough into the mini cupcake molds. To set, put in the freezer. Soak cashews, coconut cream, honey or maple syrup, and cacao powder in a blender to make the filling. Blend until creamy and smooth. Over the crust in the molds, pour the filling. To set, put it back in the freezer. Melt the cacao butter in a small saucepan over low heat. For the ganache, stir in cacao powder and honey or maple syrup. Take off the heat and allow to cool a little. Cakes should be taken out of the molds and covered in chocolate ganache. To set, put it back in the freezer. Once solidified, serve cold. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

This Paleo Lemon Blueberry Cake is a delightful grain-free, gluten-free dessert that bursts with tangy lemon flavor and juicy blueberries. It's perfect for satisfying your sweet cravings while adhering to a paleo-friendly lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/3 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt. In another bowl, beat eggs, honey or maple syrup, coconut oil, lemon juice, and lemon zest until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Gently fold in the blueberries. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

These delicious raw mini triple chocolate cream cakes are guilt-free treats. These guilt-free, paleo, dairy-free, and sugar-free treats are made with healthy ingredients and are ideal for sating your chocolate cravings.

Ingredients: 1 cup raw almonds. 1 cup pitted dates. 3 tbsp raw cacao powder. 2 tbsp coconut oil, melted. 1/2 cup raw cashews, soaked for 4 hours. 1/4 cup coconut cream. 2 tbsp raw honey or maple syrup. 2 tbsp raw cacao powder for the filling. 1/4 cup melted cacao butter. 1/4 cup raw honey or maple syrup. 1/4 cup raw cacao powder for the ganache.

Instructions: Process almonds in a food processor until they are finely ground. To the almond mixture, add dates, cacao powder, and coconut oil. Process until a sticky dough forms. Forming a crust, press the dough into the mini cupcake molds. To set, put in the freezer. Soak cashews, coconut cream, honey or maple syrup, and cacao powder in a blender to make the filling. Blend until creamy and smooth. Over the crust in the molds, pour the filling. To set, put it back in the freezer. Melt the cacao butter in a small saucepan over low heat. For the ganache, stir in cacao powder and honey or maple syrup. Take off the heat and allow to cool a little. Cakes should be taken out of the molds and covered in chocolate ganache. To set, put it back in the freezer. Once solidified, serve cold. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes

These delicious raw mini triple chocolate cream cakes are guilt-free treats. These guilt-free, paleo, dairy-free, and sugar-free treats are made with healthy ingredients and are ideal for sating your chocolate cravings.

Ingredients: 1 cup raw almonds. 1 cup pitted dates. 3 tbsp raw cacao powder. 2 tbsp coconut oil, melted. 1/2 cup raw cashews, soaked for 4 hours. 1/4 cup coconut cream. 2 tbsp raw honey or maple syrup. 2 tbsp raw cacao powder for the filling. 1/4 cup melted cacao butter. 1/4 cup raw honey or maple syrup. 1/4 cup raw cacao powder for the ganache.

Instructions: Process almonds in a food processor until they are finely ground. To the almond mixture, add dates, cacao powder, and coconut oil. Process until a sticky dough forms. Forming a crust, press the dough into the mini cupcake molds. To set, put in the freezer. Soak cashews, coconut cream, honey or maple syrup, and cacao powder in a blender to make the filling. Blend until creamy and smooth. Over the crust in the molds, pour the filling. To set, put it back in the freezer. Melt the cacao butter in a small saucepan over low heat. For the ganache, stir in cacao powder and honey or maple syrup. Take off the heat and allow to cool a little. Cakes should be taken out of the molds and covered in chocolate ganache. To set, put it back in the freezer. Once solidified, serve cold. Have fun!

Prep Time: 30 minutes

Cook Time: 0 minutes