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CategoryBest Paleo Avocado Chocolate Cake
Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe?
Print Recipe Best Paleo Avocado Chocolate Cake Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe? Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or more salt to taste
- 1 1/2 cup mashed sweet potato see notes on how to make
- 1/2 cup avocado
- 1 cup medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.78
You: Rate this recipe! Info Cook Time 45-50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 241
Rating: 3.78
You: Rate this recipe! Ingredients Cake
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or more salt to taste
- 1 1/2 cup mashed sweet potato see notes on how to make
- 1/2 cup avocado
- 1 cup medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes, then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.
Sweet Potato Paleo Waffles
Sweet potato waffles made with two ingredients and ready in just five minutes! These sweet potato waffles are better than Eggos and can be made ahead and frozen for quick meal prep. Best paleo waffles for healthy eaters. Easy gluten free waffles for everyone!
Print Recipe Sweet Potato Paleo Waffles Sweet potato waffles made with two ingredients and ready in just five minutes! These sweet potato waffles are better than Eggos and can be made ahead and frozen for quick meal prep. Best paleo waffles for healthy eaters. Easy gluten free waffles for everyone! Ingredients- 4 cups sweet potato grated
- 2 large eggs
- 1/4 teaspoon sea salt optional
- olive oil for greasing
Rating: 3.42
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This is the waffle iron I use.
Info Prep Time 5 minutes Servings waffles MetricUS Imperial Course Main Dish Votes: 632Rating: 3.42
You: Rate this recipe! Recipe Notes
This is the waffle iron I use.
Ingredients- 4 cups sweet potato grated
- 2 large eggs
- 1/4 teaspoon sea salt optional
- olive oil for greasing
- In a bowl whisk together grated sweet potato, eggs, and salt (optional).
- Heat waffle iron, then drizzle with olive oil to keep waffles from sticking. See recipe notes for the waffle iron I use. Cook waffles until golden and crispy (about 5 minutes or more) then serve with your favorite toppings- savory or sweet!
Sweet Potato Blueberry Muffins
Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.
Print Recipe Sweet Potato Blueberry Muffins Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep. Ingredients- 1 medium white sweet potato
- 2 large eggs
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons tapioca flour
- 2 tablespoons golden flax meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup blueberries fresh
Rating: 3.92
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 13
Rating: 3.92
You: Rate this recipe! Ingredients
- 1 medium white sweet potato
- 2 large eggs
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons tapioca flour
- 2 tablespoons golden flax meal
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup blueberries fresh
- Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
- Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
- Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
- Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.
Tomato Zucchini Egg Breakfast Bake
Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas!
Print Recipe Tomato Zucchini Egg Breakfast Bake Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas! Ingredients- 8 large eggs
- 1 zucchini
- 1 yellow squash
- 4 roma tomatoes
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon Italian spice blend
- 1 teaspoon rosemary fresh, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- black pepper to taste
Rating: 4.5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients
- 8 large eggs
- 1 zucchini
- 1 yellow squash
- 4 roma tomatoes
- 1 small onion diced
- 2 garlic cloves minced
- 1 teaspoon Italian spice blend
- 1 teaspoon rosemary fresh, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- black pepper to taste
- Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
- In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
- Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
- Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.
Spicy Spaghetti Squash Egg Skillet
Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
Print Recipe Spicy Spaghetti Squash Egg Skillet Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep! Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
Rating: 4
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How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4
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How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
- Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
- Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
Cauliflower Gnocchi Paleo Casserole
Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner!
Print Recipe Cauliflower Gnocchi Paleo Casserole Baked cauliflower gnocchi casserole- made with homemade two ingredient cauliflower gnocchi and rosemary sage cream sauce. Paleo, gluten free, and dairy free family dinner. This casserole is perfect for breakfast or dinner! Ingredients Sauce- 1 can full fat canned coconut milk
- 2 large eggs
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 teaspoons rosemary fresh, minced
- 1-2 teaspoons sage fresh, minced
- 12 oz cauliflower gnocchi see notes for my homemade recipe
- 1 cup broccoli florets more or less to your taste
- 2 chicken sausages I use Aidell's apple chicken sausage
Rating: 3.89
You: Rate this recipe! Recipe Notes
Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.
Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 53Rating: 3.89
You: Rate this recipe! Recipe Notes
Homemade 2 Ingredient Cauliflower Gnocchi: GET RECIPE HERE.
Ingredients Sauce- 1 can full fat canned coconut milk
- 2 large eggs
- 2 tablespoons arrowroot flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1-2 teaspoons rosemary fresh, minced
- 1-2 teaspoons sage fresh, minced
- 12 oz cauliflower gnocchi see notes for my homemade recipe
- 1 cup broccoli florets more or less to your taste
- 2 chicken sausages I use Aidell's apple chicken sausage
- Preheat oven to 350F. Slice chicken sausages in bite size pieces and layer ingredients for base in a casserole dish. You can use my homemade two ingredient cauliflower gnocchi (see recipe notes for the link) or you can use Trader Joes packaged one from the frozen food section (although, it is not 100% paleo- it's close enough for me).
- Whisk together eggs and coconut milk for sauce, then add spices and pour sauce over the base.
- Bake on 350F for 50-60 minutes.
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!
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
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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.
Paleo Banana Muffins 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.
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.
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.
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
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.