Type what you have

Ingredients

• ✓ coconut flour
• banana
• peanut butter
• honey
• oat flour
• pea protein powder

Instructions

1. 1 Puree bananas, peanut butter, and honey in a food processor until smooth. Place mixture in a bowl and add oat flour, coconut flour, and pea powder. Stir until combined.
2. 2 Press into a 10-inch square pan and refrigerate until hardened, about 30 minutes.

By Samantha LaBarge

Ingredients

• ✓ coconut flour
• shrimp
• onion powder
• garlic powder
• egg
• macadamia nut
• coconut
• ghee
• sea salt
• black pepper

Instructions

1. 1 Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
2. 2 Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
3. 3 Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
4. 4 Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
5. 5 Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

By TanaAmen

Ingredients

• ✓ coconut flour
• shrimp
• salt
• black pepper
• garlic powder
• onion powder
• egg
• water
• macadamia nut
• coconut
• ghee

Instructions

1. 1 Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.
2. 2 Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.
3. 3 Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.
4. 4 Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.
5. 5 Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

By Allrecipes Magazine

Ingredients

• ✓ coconut flour
• egg
• almond milk
• salt
• cooking spray

Instructions

1. 1 Whisk eggs and almond milk together in a bowl until well combined.
2. 2 Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
3. 3 Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

By Fioa

Ingredients

• ✓ coconut flour
• coconut oil
• coconut
• sea salt
• egg
• tilapia fillet

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat.
2. 2 Mix together unsweetened coconut, coconut flour, and salt on a plate.
3. 3 Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
4. 4 Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

By RACH7H

Ingredients

• ✓ coconut flour
• pork sausage
• cheddar cheese
• almond flour
• gelatin
• egg
• baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 ½-inch diameter) and place on the prepared pan.
3. 3 Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

By Mary Hillegass

Ingredients

• ✓ coconut flour
• cooking spray
• coffee
• egg
• coconut oil
• brown sugar
• coconut

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
3. 3 Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By Marla McGregor Hernandez

Ingredients

• ✓ coconut flour
• egg white
• water
• almond meal
• parmesan cheese
• italian seasoning
• black pepper
• zucchini
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

By Megan Olson

Ingredients

• ✓ coconut flour
• protein powder
• egg
• milk
• coconut flakes
• chocolate chip
• olive oil cooking spray
• banana
• honey

Instructions

1. 1 Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly until incorporated; batter should not be too thick or too runny. Sprinkle coconut flakes and chocolate chips into batter; mix well.
2. 2 Grease a large skillet with olive oil spray and place over medium-high heat.
3. 3 Cut banana into 24 slices. Place all slices into the skillet and fry until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 more minutes. Transfer banana slices to a plate.
4. 4 Using 1/2 of the pancake batter, spoon four equal circles into the skillet. Press 3 banana slices into each circle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove to a plate and repeat to make remaining pancakes.

By Ingrid Sia

Ingredients

• ✓ coconut flour
• cocoa powder
• coconut oil
• sugar
• egg
• salt
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
3. 3 Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By walbome

Ingredients

• ✓ coconut flour
• olive oil
• coconut milk
• all-purpose baking flour
• egg
• almond flour
• honey
• guar gum
• confectioners sugar

Instructions

1. 1 Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
2. 2 Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.
3. 3 Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

By Michelle2s

Ingredients

• ✓ coconut flour
• egg
• sugar
• vegetable oil
• vanilla extract
• salt
• milk
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10 paper liners; grease the liners for guaranteed crumble-free cupcakes.
2. 2 Beat together eggs, sugar, oil, vanilla, and salt in a large bowl. Add milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.
3. 3 Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes,
4. 4 Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting.

By King Arthur Flour

Ingredients

• ✓ coconut flour
• almond flour
• natural sweetener
• salt
• baking powder
• cinnamon
• egg
• heavy cream
• butter
• vanilla extract

Instructions

1. 1 Whisk almond flour, coconut flour, natural sweetener, salt, baking powder, and cinnamon together in a bowl. Slowly whisk in eggs, heavy cream, butter, and vanilla extract until batter is just blended.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By justamom

Ingredients

• ✓ coconut flour
• all-purpose flour
• xylitol
• coconut sugar
• flaxseed meal
• baking soda
• salt
• banana
• butter
• coconut milk
• egg
• macadamia nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
2. 2 Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
3. 3 Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

By ShakaShawn

Ingredients

• ✓ coconut flour
• almond flour
• pumpkin pie spice
• baking soda
• baking powder
• salt
• pumpkin puree
• egg
• maple syrup
• coconut oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
2. 2 Whisk almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl.
3. 3 Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to flour mixture; gently stir until just combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.

By Evolve28

Ingredients

• ✓ coconut flour
• cornstarch
• garlic
• paprika
• flaxseed meal
• parsley
• baking powder
• white sugar
• onion powder
• salt
• black pepper
• pork chop
• coconut oil

Instructions

1. 1 Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.
2. 2 Dredge pork chops in coconut flour mixture until coated on both sides.
3. 3 Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.

By Nancy Ball

Ingredients

• ✓ coconut flour
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• nutmeg
• egg
• applesauce
• coconut milk
• vegetable oil
• honey
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
2. 2 Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
3. 3 Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.

By PiePony

Ingredients

• ✓ coconut flour
• banana
• applesauce
• honey
• almond butter
• butter
• egg
• gluten-free oat
• dark chocolate
• tapioca flour
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mash banana, applesauce, and honey together in a bowl; add almond butter, butter, egg and stir until combined. Add coconut flour, oats, chocolate chunks, tapioca flour, baking soda, cinnamon, and salt to banana mixture, stir until dry ingredients are moist and form a dough.
3. 3 Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
4. 4 Bake until lightly brown, about 15 minutes. Let cool to room temperature, about 30 minutes.

By JillAnn

Ingredients

• ✓ coconut flour
• butter
• brown sugar
• white sugar
• vanilla extract
• egg
• almond flour
• baking soda
• salt
• chocolate chip
• coconut
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until creamy. Add vanilla extract; beat in eggs, one at a time.
3. 3 Combine almond flour, coconut flour, baking soda, and salt in a separate bowl; stir into butter mixture just until combined. Add chocolate chips, coconut, and oats; stir until just combined.
4. 4 Scoop cookie dough onto the prepared baking sheets.
5. 5 Bake in the preheated oven until browned, 12 to 15 minutes.

By theweakest

Ingredients

• ✓ coconut flour
• almond flour
• granulated sugar
• salt
• coconut
• poppy seed
• lemon zest
• butter
• applesauce
• egg yolk
• egg
• lemon juice
• lemon zest
• applesauce
• granulated sugar
• cornstarch
• powdered sugar
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
4. 4 Press the crust evenly across the bottom of the prepared baking pan.
5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
7. 7 Whisk in the sugar and cornstarch.
8. 8 Pour the filling over the baked crust and return the pan to the oven.
9. 9 Bake for 25-30 minutes more, until the filling is set.
10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Ingredients

• ✓ coconut flour
• cooking spray
• blackberry
• coconut sugar
• all-purpose flour
• all-purpose flour
• coconut sugar
• buttermilk
• butter
• baking powder
• xanthan gum
• salt
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2-quart casserole dish with cooking spray.
2. 2 Stir blackberries, ¼ cup coconut sugar, and 2 tablespoons flour together in a bowl until blackberries are coated; transfer to the prepared baking dish.
3. 3 Combine 1 cup flour, 1 cup coconut sugar, buttermilk, coconut flour, butter, baking powder, xanthan gum, sea salt, vanilla, and nutmeg in a bowl; spread over filling.
4. 4 Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.

By gem bee

Ingredients

• ✓ coconut flour
• orange zest
• orange juice
• confectioners sugar
• almond milk
• zucchini
• vanilla extract
• orange zest
• maple syrup
• almond oil
• brown sugar
• egg
• nutmeg
• cinnamon
• salt
• baking soda
• chocolate chip
• almond flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1

Ingredients

• ✓ coconut flour
• cilantro
• avocado
• tomato
• red onion
• black bean
• butter
• corn tortilla
• avocado oil
• lime
• hot pepper sauce
• ranch dressing
• black pepper
• salt
• paprika
• garlic powder
• almond flour
• milk
• shrimp

Instructions

1. 1 Place shrimp in a colander and place colander in a large bowl of cold water. Let shrimp sit, submerged, until thawed, about 15 to 20 minutes.
2. 2 Drain shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover shrimp.
3. 3 Mix almond flour, coconut flour, garlic powder, paprika, salt, and pepper together in a bowl. Stir ranch dressing, hot pepper sauce, and lime juice together in a separate bowl.
4. 4 Take shrimp from the milk and dredge in the flour-spice mixture, pressing firmly until evenly coated. Repeat with remaining shrimp.
5. 5 Heat avocado oil in a deep, medium saucepan over medium heat. Lower shrimp carefully into the hot oil in batches. Fry until golden brown and the meat is opaque, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
6. 6 Heat black beans in a small saucepan over low heat until warm, about 5 minutes.
7. 7 While beans are heating, spread one side of each tortilla with a thin layer of butter. Heat tortillas in a skillet over low heat until golden brown, 2 to 3 minutes.
8. 8 Layer each tortilla with about 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro, and drizzle ranch sauce over top.

By Jason Barr

Ingredients

• ✓ coconut flour
• blackberry
• almond milk
• egg
• cheddar cheese
• maple syrup
• butter
• cooking spray
• salt
• thyme
• rosemary
• baking powder
• all purpose baking flour
• paprika
• garlic
• almond flour
• black pepper
• salt
• orange
• chicken tender
• maple syrup
• red pepper flakes
• ancho chile powder
• blackberry

Instructions

1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Ingredients

• ✓ coconut flour
• coconut flakes
• coconut sugar
• salt
• butter
• egg

Instructions

1. 1 Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
2. 2 Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
5. 5 Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
6. 6 Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

By Pam Lolley

Ingredients

• ✓ coconut flour
• ✓ coconut flour
• banana
• egg
• stevia powder
• baking powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
2. 2 Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
3. 3 Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

By gracekimgd

Ingredients

• ✓ coconut flour
• baking powder
• cocoa powder
• butter
• sugar
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan.
2. 2 Sift coconut flour and baking powder together into a bowl.
3. 3 Combine cocoa powder and butter in a large, microwave-safe bowl. Microwave on high in 30- to 60-second increments, stirring often, until butter melts and mixture is well blended.
4. 4 Add sugar, eggs, vanilla, and salt to butter mixture; whisk until well combined. Whisk in flour mixture until smooth. Pour batter into the prepared pan and let rest for 10 minutes.
5. 5 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 30 to 35 minutes.
6. 6 Remove from the oven and cool on a wire rack until completely cool, 30 to 45 minutes. Cut into 16 pieces.

By King Arthur Flour

Ingredients

• ✓ coconut flour
• all-purpose flour
• cocoa powder
• baking powder
• almond milk
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
2. 2 Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
3. 3 Let cake cool for 2 to 4 minutes.

By Sarah

Ingredients

• ✓ coconut flour
• salt
• baking powder
• baking soda
• pumpkin puree
• coconut milk
• xanthan gum
• white sugar
• oil

Instructions

1. 1 Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
2. 2 Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
3. 3 Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By cjcuppycake

Ingredients

• ✓ coconut flour
• water
• ghee
• egg
• tapioca flour
• sea salt

Instructions

1. 1 Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
2. 2 Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

By A Day In the Kitchen