Gluten Free
Category
Fudgey Paleo Chocolate Cake
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Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!
Print Recipe Fudgey Paleo Chocolate Cake Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time! Ingredients Cake- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!
Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 35Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!
Ingredients Cake- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 2 tablespoons golden milled flax meal
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla
- 1/2 teaspoon pink salt
- chocolate chips optional
- 1/2 cup full fat canned coconut milk thai kitchen brand
- 1 cup chocolate chips or paleo chocolate bar
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
- In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
- Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
- In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
- Layer the chocolate cake on a cake stand, filling each layer with either: chocolate frosting or coconut oil caramel frosting- that's what I did this time, see notes for the one I used. Frost the outside of the cake with chocolate frosting. Optional: top with shaved chocolate.
Easy Whole30 Butternut Curry
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Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!
Print Recipe Easy Whole30 Butternut Curry Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week! Ingredients- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
Rating: 4.5
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
- In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.
2 Ingredient Paleo Ravioli Made With Sweet Potato
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2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.
Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta
- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
- In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
- Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
- For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
- Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
- Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
- Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
- In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Paleo Banana Muffins Made With Sweet Potato Instead Of Flour
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51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea.
Print Recipe Paleo Banana Bread Made With Sweet Potato Instead Of Flour 51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea. Ingredients- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
Rating: 3.34
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish, Snack Votes: 86
Rating: 3.34
You: Rate this recipe! Ingredients
- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
- Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
- In a food processor blend all ingredients until completely smooth.
- Use a small ice-cream scoop to fill the muffin tin. Bake on 350F for 20 minutes. Store in fridge for 2-3 days then in the freezer.
Paleo Cinnamon Rolls Made With Sweet Potato
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108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free.
Print Recipe Paleo Cinnamon Rolls Made With Sweet Potato 108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free. Ingredients Dough- 1 medium white sweet potato
- 1 cup cassava flour Anthonys Goods brand
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 2 tablespoons coconut oil
- 1/2 teaspoon himalayan pink salt
- 1 teaspoon baking powder
Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple mills frosting or my coconut maple glaze found here.
Info Cook Time 35-40 minutes Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 29Rating: 3.69
You: Rate this recipe! Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple mills frosting or my coconut maple glaze found here.
Ingredients Dough- 1 medium white sweet potato
- 1 cup cassava flour Anthonys Goods brand
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 2 tablespoons coconut oil
- 1/2 teaspoon himalayan pink salt
- 1 teaspoon baking powder
- Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
- Preheat oven to 350F. Line a 8" pie pan with parchment paper.
- Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up- 35-40 minutes.
- Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
Paleo Almond Flour Kitchen Sink Cookies
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Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Print Recipe Paleo Almond Flour Kitchen Sink Cookies Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum! Ingredients Cookie Base- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Rating: 4.13
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
Egg Sage Sausage Stuffed Acorn Squash
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Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.
Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
- While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
- Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
- Beat eggs together, then cook scrambled.
- Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Healthy Chocolate Donuts Made With Sweet Potato
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Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations!
Print Recipe Healthy Chocolate Donuts Made With Sweet Potato Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations! Ingredients Donuts- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
Rating: 3.85
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
This is the food processor I use and love!
Info Cook Time 15 minutes Prep Time 10 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 110Rating: 3.85
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
This is the food processor I use and love!
Ingredients Donuts- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Generously grease a donut pan with coconut oil (see notes for the one I use).
- In a food processor or blender combine all ingredients for donuts until smooth (the minced sweet potato gets blended raw with the other ingredients).
- Transfer batter to a pastry bag and pipe the batter into the donut pan.
- Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack.
- Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts.
Healthy Paleo Pumpkin Pie Donuts
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Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations!
Print Recipe Healthy Paleo Pumpkin Pie Donuts Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations! Ingredients Donuts- 1 small white sweet potato raw (or regular sweet potato)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons water optional: to thin the batter, if your is too thick
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut butter coconut manna
- 1/4 cup maple syrup
- 2-3 tablespoons boiling water
- 1/8 teaspoon ground nutmeg
- dash of pumpkin pie spice
- pinch of sea salt
Rating: 3.61
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
Info Cook Time 30 minutes Prep Time 15 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 46Rating: 3.61
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
Ingredients Donuts- 1 small white sweet potato raw (or regular sweet potato)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons water optional: to thin the batter, if your is too thick
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut butter coconut manna
- 1/4 cup maple syrup
- 2-3 tablespoons boiling water
- 1/8 teaspoon ground nutmeg
- dash of pumpkin pie spice
- pinch of sea salt
- Preheat oven to 350F. Generously grease a donut pan with coconut oil.
- Dice sweet potato into chunks and mince in a food processor. Add rest of ingredients for donuts and blend until smooth.
- Scoop batter into a piping bag or plastic bag and fill donut pan with batter. Bake on 350F for 30 minutes then cool before gently scooping donuts out with a spoon.
- Bring coconut butter to room temp, until it's drizzly and liquidy- you can do this by putting the jar into a bowl of hot water until it melts. In a bowl blend ingredients together with a spatula until smooth.
- Set donuts on a cooling rack and pour glaze over.
Sweet Potato Pumpkin Spice Paleo Bread
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Craving pumpkin bread? Well, I have something better for you to try… This sweet potato bread is like thanksgiving in a loaf pan, you’re welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast!
Print Recipe Sweet Potato Pumpkin Spice Paleo Bread Craving pumpkin bread? Well, I have something better for you to try... This sweet potato bread is like thanksgiving in a loaf pan, you're welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes instead of flour. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast! Ingredients- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Rating: 3.56
You: Rate this recipe! Info Cook Time 90 minutes Prep Time 5-8 minutes Servings slices MetricUS Imperial Course Bread Votes: 214
Rating: 3.56
You: Rate this recipe! Ingredients
- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 350F.
- Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
- Add rest of ingredients to food processor and blend until smooth.
- Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.