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Paleo Birthday Cake

Paleo Birthday Cake

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Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests.

Print Recipe Paleo Birthday Cake Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests. Healthy and non-healthy eaters alike love this cake! It's easy to make in a pinch in the food processor. Enjoy! Ingredients Cake Frosting Info Cook Time 45 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45 minutes, then chill in freezer or fridge while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and mash, then combine with rest of frosting ingredients until smooth (about 5 minutes). Frost cake and top with sprinkles or other decoration.
Nutrition Facts Paleo Birthday Cake Amount Per Serving Calories 436 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 11g 55% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 31mg 10% Sodium 338mg 14% Potassium 1198mg 34% Total Carbohydrates 67g 22% Dietary Fiber 12g 48% Sugars 43g Protein 9g 18% Vitamin A 126% Vitamin C 8% Calcium 23% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
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Coconut Flour Banana Bread

Coconut Flour Banana Bread

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How to make coconut flour banana bread. An easy paleo banana bread recipe, naturally sweetened with dates. This gluten free loaf is made in just minutes in a food processor! Make this easy breakfast bread the whole family will love.

Print Recipe Coconut Flour Banana Bread How to make coconut flour banana bread. An easy paleo banana bread recipe, naturally sweetened with dates. This gluten free loaf is made in just minutes in a food processor! Make this easy breakfast bread the whole family will love. Ingredients Info Cook Time 50 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Bread Votes: 9
Rating: 3.89
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Bread Votes: 9
Rating: 3.89
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line the bottom of an 8" by 4" bread pan with parchment paper and grease the sides with coconut oil.
  2. In a food processor combine all ingredients (except baking powder and chocolate chips) until smooth. Once the batter is smooth, add baking powder and pulse until combined.
  3. Pour batter into the prepared bread pan (see step one), then sprinkle with chocolate chips (optional).
  4. Bake on 350F for 35 minutes.
Nutrition Facts Coconut Flour Banana Bread Amount Per Serving Calories 185 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol NaNmg 0% Sodium 194mg 8% Potassium 195mg 6% Total Carbohydrates 29g 10% Dietary Fiber 6g 24% Sugars NaNg Protein 5g 10% Vitamin A 2% Vitamin C NaN% Calcium 9% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Chocolate Peanut Butter Cups

Healthy Chocolate Peanut Butter Cups

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Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy!

Print Recipe Healthy Chocolate Peanut Butter Cups Healthier chocolate peanut butter cups. Make at home with this easy and fast recipe! See directions for a paleo version too. You’re not gonna want to go back, once you have tasted these. Enjoy! Ingredients Chocolate Layer Nut Butter Layer Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 6
Rating: 3.67
You: Rate this recipe! Info Passive Time 30 minutes Cook Time 5 minutes Prep Time 10 minutes Servings cups MetricUS Imperial Course Dessert, Snack Votes: 6
Rating: 3.67
You: Rate this recipe! Ingredients Chocolate Layer Nut Butter Layer Instructions
  1. Melt chocolate chips and coconut oil in a double boiler on the stove over low heat until just soft, then remove and stir until smooth.
  2. In a small bowl whip together ingredients for peanut butter filling until smooth.
  3. Fill a mini muffin pan with paper liners.
  4. Fill each cup halfway with melted chocolate. Then scoop about 1 teaspoon peanut butter filling into the center of each cup. Cover up with more chocolate and chill in freezer for 30 minutes.
  5. Once chilled, sprinkle with sea salt flakes and serve or store in fridge/freezer (if storing the freezer, allow to thaw for 5 minutes before serving).
Nutrition Facts Healthy Chocolate Peanut Butter Cups Amount Per Serving Calories 123 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 36mg 2% Potassium 24mg 1% Total Carbohydrates 13g 4% Dietary Fiber 1g 4% Sugars 9g Protein 2g 4% Calcium 0.2% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Vegan Artichoke Dip

Vegan Artichoke Dip

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Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied.

Print Recipe Vegan Artichoke Dip Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to make and will keep you full and satisfied. Ingredients Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 7
Rating: 4
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Side Dish, Snack Votes: 7
Rating: 4
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F.
  2. Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft, then drain and add to a food processor. Combine with lemon juice and almond milk until cashews are blended into a smooth and creamy consistency.
  3. Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and blend until combined.
  4. Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
  5. Transfer dip to a 8" by 8" baking dish. Bake on 350F for about 45 minutes until golden on top, then serve with chips or veggie sticks. Store in fridge or freezer.
Nutrition Facts Vegan Artichoke Dip Amount Per Serving Calories 122 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol NaNmg 0% Sodium 177mg 7% Potassium 68mg 2% Total Carbohydrates 7g 2% Dietary Fiber 2g 8% Sugars NaNg Protein 4g 8% Vitamin A 16% Vitamin C NaN% Calcium 4% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Sweet Potato Carrot Cake

Paleo Sweet Potato Carrot Cake

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Paleo carrot cake made with sweet potato. Creamy whipped frosting is also made from sweet potatoes! 159 calorie gluten free carrot cake. This cake is so delicious you won’t even know it’s healthy!

Print Recipe Paleo Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes instead of flour. 159 calorie gluten free carrot cake. This cake is so delicious you won't even know it's healthy! Whipped lemon frosting is also made from sweet potatoes! Ingredients Cake Frosting Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 122
Rating: 3.56
You: Rate this recipe! Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 122
Rating: 3.56
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" square baking dish with parchment paper.
  2. In a food processor, mince sweet potato until it reaches a fine rice-like consistency. Then add rest of ingredients (except raisins and carrot). Blend for about 1 minute until smooth. Then stir in grated carrot and raisins.
  3. Pour batter into 8" square cake pan lined with parchment paper and bake on 350F for about 70 minutes until golden on top. You will know it is finished cooking when a knife inserted into the center of the cake comes out clean.
  4. Peel and cut sweet potato for the frosting. Place in a small saucepan with about 1-2" water and cover with a lid. Steam for about 5-10 minutes until soft when poked with a fork.
  5. Add steamed sweet potato and rest of ingredients for frosting to food processor and puree for 3-5 minutes until completely smooth. Optional: after pureed, press frosting through a strainer to remove any lumps of remaining lemon zest flakes for a totally smooth result. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down.
  6. Frost cake as desired and top with chopped pecans (optional, but delicious).
Nutrition Facts Paleo Sweet Potato Carrot Cake Amount Per Serving Calories 159 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 29mg 10% Sodium 137mg 6% Potassium 56mg 2% Total Carbohydrates 21g 7% Dietary Fiber 2g 8% Sugars 13g Protein 2g 4% Vitamin A 48% Vitamin C 3% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

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Paleo chocolate chip cookies made with hazelnut flour. Thick and soft cookies with gooey chocolate in the center. An easy paleo cookie recipe for dessert time! You can even make ahead and freeze for later.

Print Recipe Paleo Chocolate Chip Cookies Paleo chocolate chip cookies made with hazelnut flour. Thick and soft cookies with gooey chocolate in the center. An easy paleo cookie recipe for dessert time! You can even make ahead and freeze for later. Ingredients Info Cook Time 10 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 18
Rating: 3.89
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 18
Rating: 3.89
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a baking tray with parchment paper.
  2. In a mixing bowl combine butter (or coconut oil), coconut sugar, tahini, egg, and vanilla until smooth. Then add rest of ingredients (except chocolate chips) and whisk until combined. Stir in chocolate chips and use a medium size ice-cream scoop to form about 18 cookies (approximately 2 baking trays). Bake on 350F for 10-12 minutes, then cool before serving.
Nutrition Facts Paleo Chocolate Chip Cookies Amount Per Serving Calories 170 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 4g 20% Polyunsaturated Fat 0.2g Monounsaturated Fat 2g Cholesterol 21mg 7% Sodium 20mg 1% Potassium 4mg 0% Total Carbohydrates 13g 4% Dietary Fiber 2g 8% Sugars 9g Protein 3g 6% Vitamin A 3% Vitamin C 1% Calcium 3% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Blueberry Cream Pie

Blueberry Cream Pie

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Blueberry creamy pie made with dairy-free coconut cream filling and a homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe.

Print Recipe Blueberry Cream Pie Blueberry creamy pie made with dairy-free coconut cream filling and homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe. Ingredients Cust Filling Topping Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 12
Rating: 3.67
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 12
Rating: 3.67
You: Rate this recipe! Ingredients Cust Filling Topping Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
  2. In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
  3. With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
  4. Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
  5. In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
  6. Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
  7. Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.
Nutrition Facts Blueberry Cream Pie Amount Per Serving Calories 290 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 11g 55% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.4g Sodium 164mg 7% Potassium 171mg 5% Total Carbohydrates 40g 13% Dietary Fiber 4g 16% Sugars 20g Protein 5g 10% Vitamin A 1% Vitamin C 4% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Carrot Cake

Sweet Potato Carrot Cake

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Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring!

Print Recipe Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring! Ingredients Cake Frosting Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 26
Rating: 3.54
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 26
Rating: 3.54
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. I tweaked the recipe and this is the UPDATED RECIPE: Preheat oven to 350F. Line the bottom of three seven inch cake pans with parchment paper and grease the sides with coconut oil.
  2. Mince sweet potatoes for cake in a food processor, until they reach fine rice consistency- this will be the flour base for the recipe. In a bowl or stand mixer combine all ingredients for cake batter, except the grated carrots until smooth. Then stir in grated carrots (and optional raisins).
  3. Divide cake batter between three seven inch cake pans and bake on 350F for about 60 minutes until golden on top. Tip: You will know the cake is finished baking when a toothpick when inserted into the center of the cake comes out clean. Allow cakes to cool before frosting.
  4. For the frosting: Peel and slice sweet potatoes into rounds and steam in a large saucepan with about 2-3 inches water on high for 5-10 minutes until soft. Then drain hot water.
  5. Add steamed sweet potatoes and all other ingredients for frosting in a food processor or high speed blender and puree for about five minutes until completely smooth.
  6. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down. Stir frosting then put through a mesh strainer- to remove any flecks of lemon zest, so it's perfectly smooth.
  7. Assemble and frost cake, top with chopped pecans (optional) then serve. There will probably be leftover frosting. Store leftovers in fridge or freezer.
Nutrition Facts Sweet Potato Carrot Cake Amount Per Serving Calories 423 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 91mg 30% Sodium 486mg 20% Potassium 182mg 5% Total Carbohydrates 58g 19% Dietary Fiber 5g 20% Sugars 41g Protein 4g 8% Vitamin A 136% Vitamin C 3% Calcium 4% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Dinner Rolls

Paleo Dinner Rolls

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Homemade dinner rolls made with almond flour. These healthier paleo bread rolls are so easy to make and have no yeast! It’s an easy gluten free bread recipe that the whole family will love. Perfect for serving with soup for dinner or with eggs for breakfast. 

Print Recipe Paleo Dinner Rolls Homemade dinner rolls made with almond flour. These healthier paleo bread rolls are so easy to make and have no yeast! It's an easy gluten free bread recipe that the whole family will love. Perfect for serving with soup for dinner or with eggs for breakfast.  Ingredients Info Cook Time 25 minutes Prep Time 10 minutes Servings rolls MetricUS Imperial Course Bread Votes: 14
Rating: 4
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 10 minutes Servings rolls MetricUS Imperial Course Bread Votes: 14
Rating: 4
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Grease a 8" pie pan with coconut oil.
  2. In a bowl combine all ingredients for dinner rolls until the dough is smooth.
  3. Separate dough into 10 equal balls, then shape into dinner rolls in the palms of your hands.
  4. Set in baking dish and brush with butter or egg wash. Bake on 375F for 25 minutes until golden on top.
Nutrition Facts Paleo Dinner Rolls Amount Per Serving Calories 286 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 7g 35% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 74mg 25% Sodium 599mg 25% Potassium 24mg 1% Total Carbohydrates 18g 6% Dietary Fiber 12g 48% Sugars 2g Protein 8g 16% Vitamin A 2% Calcium 20% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Chocolate Brownie Cookies

Chocolate Brownie Cookies

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Paleo chocolate brownie cookies! Easy fudgey chocolate brownie cookie recipe made with almond flour. These double chocolate cookies are so easy to make, rich, decadent, and all the chocolatey goodness!!!

Print Recipe Chocolate Brownie Cookies Paleo chocolate brownie cookies! Easy fudgey chocolate brownie cookie recipe made with almond flour. These double chocolate cookies are so easy to make, rich, decadent, and all the chocolatey goodness!!! Ingredients Info Cook Time 10-12 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 14
Rating: 4.14
You: Rate this recipe! Info Cook Time 10-12 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 14
Rating: 4.14
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 375F. Line a baking tray with parchment paper.
  2. In a bowl whisk together coconut sugar, tahini, melted chocolate, and egg. Then stir in the rest of the ingredients (except chocolate chips) until smooth.
  3. Add chocolate chips and make 8 cookie dough balls, set them on the baking tray, pat down slightly and bake on 375F for 10-12 minutes. Then cool slightly before serving.
Nutrition Facts Chocolate Brownie Cookies Amount Per Serving Calories 201 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 3g 15% Polyunsaturated Fat 0.1g Monounsaturated Fat 3g Cholesterol 23mg 8% Sodium 232mg 10% Potassium 50mg 1% Total Carbohydrates 17g 6% Dietary Fiber 4g 16% Sugars 10g Protein 6g 12% Vitamin A 1% Calcium 7% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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