Type what you have

Ingredients

• ✓ almond flour
• baking powder
• garlic salt
• mozzarella cheese
• cream cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix almond flour, baking powder, and garlic salt together in a bowl.
3. 3 Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes.
4. 4 Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until bagels are golden, 10 to 14 minutes.

By Gray Luring Recipes

Ingredients

• ✓ almond flour
• baking powder
• sugar
• salt
• banana
• almond milk
• vegetable oil

Instructions

1. 1 Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
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 Fioa

Ingredients

• ✓ almond flour
• maple syrup
• coconut oil
• old-fashioned oat
• pecan

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 40 minutes.

By Luanda

Ingredients

• ✓ almond flour
• milk
• buckwheat flour
• vegetable oil
• egg
• baking powder
• sugar
• salt

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
3. 3 Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

By stairguy

Ingredients

• ✓ almond flour
• granulated sugar
• salt
• baking powder
• baking soda
• egg
• lemon juice
• almondmilk
• vegetable oil
• blueberry

Instructions

1. 1 Preheat griddle to 350 degrees F or heat frying pan over medium heat until a fleck of water "dances" in the pan.
2. 2 Whisk almond flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
3. 3 Gently fold in desired amount of blueberries.
4. 4 Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

By Almond Breeze

Ingredients

• ✓ almond flour
• egg
• baking powder
• mozzarella cheese
• cooking spray

Instructions

1. 1 Whisk egg, almond flour, and baking powder together in a bowl. Stir in mozzarella cheese; set batter aside.
2. 2 Preheat a waffle iron according to the manufacturer's instructions.
3. 3 Spray both sides of the preheated waffle iron with cooking spray. Pour 1/2 of the batter onto the waffle iron and spread it out from the center with a spoon. Close the waffle maker and cook until chaffle reaches your desired doneness, about 3 minutes. Carefully lift chaffle out of the waffle iron and repeat with remaining batter. Allow chaffles to cool and crisp up, about 2 to 3 minutes.

By lutzflcat

Ingredients

• ✓ almond flour
• egg
• milk
• coconut flour
• white sugar
• cinnamon
• baking powder
• vegetable oil
• coconut butter
• cinnamon
• milk

Instructions

1. 1 Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
2. 2 Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
3. 3 Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.

By Shelly C

Ingredients

• ✓ almond flour
• water
• egg
• maple syrup
• salt
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk almond flour, water, eggs, maple syrup, and salt together in a large bowl until smooth.
3. 3 Heat oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle.
4. 4 Cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until bottoms are browned, 3 to 5 minutes.
5. 5 Repeat with remaining batter. Serve and enjoy!

By Allie

Ingredients

• ✓ almond flour
• butter
• egg
• baking powder
• salt

Instructions

1. 1 Microwave butter in a microwave-safe mug until melted, about 15 seconds. Swirl the mug to coat with butter.
2. 2 Add almond flour, egg, baking powder, and salt to the mug; whisk until smooth.
3. 3 Microwave on high until set, about 90 seconds. Let cool for 2 minutes before slicing.

By Fioa

Ingredients

• ✓ almond flour
• banana
• egg
• almond butter
• vanilla extract
• cinnamon
• baking soda
• baking powder
• olive oil

Instructions

1. 1 Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
2. 2 Heat olive oil on a griddle or skillet 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 Mouretsu

Ingredients

• ✓ almond flour
• all-purpose flour
• baking powder
• baking soda
• salt
• sugar
• yogurt
• egg
• butter

Instructions

1. 1 Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
2. 2 Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy.
3. 3 Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.

By Samie

Ingredients

• ✓ almond flour
• butter
• cheddar cheese
• onion powder
• baking powder
• egg

Instructions

1. 1 Microwave butter in a 4-inch ramekin on high until melted, about 25 seconds. Carefully remove from microwave with a pot holder.
2. 2 Stir in almond flour, Cheddar cheese, onion powder, and baking powder until combined. Stir in egg until incorporated.
3. 3 Microwave on high until set, about 90 seconds. Remove from microwave; let stand for 1 minute.
4. 4 Run a butter knife around edges; invert onto a plate. Cut horizontally to make 2 slices bread.

By FrackFamily5 CACT

Ingredients

• ✓ almond flour
• baking soda
• salt
• egg
• honey
• vanilla extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to the manufacturer's instructions.
2. 2 Combine almond flour, baking soda, and salt in a large bowl. Whisk eggs, honey, and vanilla together in a separate bowl. Stir flour mixture into egg mixture until smooth.
3. 3 Spray the preheated waffle iron with cooking spray. Spoon batter onto waffle iron; cook until golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter. Serve hot.

By nmyers11

Ingredients

• ✓ almond flour
• cream cheese
• egg
• almond milk
• yellow bell pepper
• onion
• spinach
• mushroom
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
2. 2 Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
3. 3 Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
4. 4 To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

By Paula

Ingredients

• ✓ almond flour
• soy milk
• banana
• yogurt
• peanut butter
• tahini
• flax seed meal
• wheat germ
• protein powder

Instructions

1. 1 Blend soy milk, banana, yogurt, peanut butter, and tahini together in a blender. Add flax seed meal, almond flour, wheat germ, and protein powder; blend to combine.

By dfvx990mq321pl

Ingredients

• ✓ almond flour
• water
• vegan egg replacer
• all-purpose flour
• flax seed meal
• white sugar
• baking powder
• baking soda
• almond milk
• vegan butter
• vanilla extract

Instructions

1. 1 Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
2. 2 Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
3. 3 Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

By Ellie

Ingredients

• ✓ almond flour
• carrot
• cane sugar
• buckwheat flour
• baking powder
• cinnamon
• applesauce
• milk
• vegetable oil
• egg
• vanilla extract
• almond

Instructions

1. 1 Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
3. 3 Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
4. 4 Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
5. 5 Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
6. 6 Remove from the oven and transfer muffins to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ almond flour
• pumpkin puree
• egg
• maple extract
• mozzarella cheese
• pumpkin pie spice
• baking powder
• heavy cream
• erythritol sweetener
• maple extract
• cinnamon

Instructions

1. 1 Preheat a waffle maker according to manual's instructions.
2. 2 Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.
3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.
4. 4 Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.
5. 5 Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.

By lutzflcat

Ingredients

• ✓ almond flour
• egg
• egg white
• almond milk
• vanilla extract
• coconut sugar
• gelatin
• baking powder
• coconut flour
• tapioca flour
• salt
• arrowroot flour

Instructions

1. 1 Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
2. 2 Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
3. 3 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 Todd DeRosa

Ingredients

• ✓ almond flour
• egg
• tapioca flour
• almond milk
• vanilla extract
• baking soda
• baking powder
• salt

Instructions

1. 1 Beat eggs in a bowl until smooth; whisk in almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt until batter is just combined.
2. 2 Heat a lightly oiled griddle over medium-high heat or an electric frying pan according to the manufacturer's instructions. Drop batter by large spoonfuls onto the griddle; 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 Eshug

Ingredients

• ✓ almond flour
• baking soda
• salt
• coconut oil
• maple syrup
• egg
• lemon zest
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Take Your Health Back Now

Ingredients

• ✓ almond flour
• vegetable oil cooking spray
• egg
• vegetable oil
• maple syrup
• baking powder
• kosher salt
• cocoa powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
2. 2 Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
3. 3 Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
4. 4 Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
5. 5 Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.

By John Mitzewich

Ingredients

• ✓ almond flour
• oat
• coconut flour
• protein powder
• chia seed
• flax seed meal
• baking powder
• salt
• cinnamon
• water
• milk
• egg
• coconut oil
• vanilla extract
• coconut oil
• blueberry

Instructions

1. 1 Combine oats, almond flour, coconut flour, protein powder, chia seeds, flax seed meal, baking powder, salt, and cinnamon in a medium bowl.
2. 2 Combine water, milk, eggs, 1 tablespoon coconut oil, and vanilla in a small bowl. Mix into dry ingredients.
3. 3 Heat 1 teaspoon coconut oil in a nonstick pan over medium heat. Pour 1/3 cup batter into the pan. Spread out with the back of a spoon if needed. Add some of the blueberries. Cook for about 2 minutes. Flip with spatula. Cook for additional 2 minutes. Remove to a plate and continue with remaining batter, adding more oil if needed.

By Michelle Enos

Ingredients

• ✓ almond flour
• olive oil
• coconut milk
• all-purpose baking flour
• egg
• coconut 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

• ✓ almond flour
• coconut 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

• ✓ almond flour
• chocolate chip
• baking soda
• salt
• cinnamon
• egg
• egg white
• honey
• vanilla extract
• water

Instructions

1. 1 Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
2. 2 Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
3. 3 Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and 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 Craig Miceli

Ingredients

• ✓ almond flour
• egg
• honey
• water
• vanilla extract
• sea salt
• baking soda
• blueberry
• coconut oil

Instructions

1. 1 Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
2. 2 Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot 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. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

By Personal20

Ingredients

• ✓ almond flour
• butter
• egg
• baking powder
• nutmeg
• salt
• almond milk
• spinach
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 9x13-inch baking pan in oven while preheating.
2. 2 Beat eggs in a medium bowl. Combine flour, baking powder, nutmeg, and salt in another bowl; add to eggs, alternating with almond milk. Stir in spinach and Monterey Jack cheese; pour into the prepared baking pan.
3. 3 Bake in the preheated oven until set, 35 to 40 minutes.
4. 4 Cool before cutting into 10 squares, about 45 minutes.

By Jason Nicholson

Ingredients

• ✓ almond flour
• cornstarch
• lemon juice
• maple syrup
• tart cherry
• almond extract
• vanilla extract
• egg
• maple syrup
• whole milk greek yogurt
• butter
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• almond
• flax meal
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
2. 2 Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
3. 3 Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
4. 4 Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
5. 5 Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
6. 6 Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

By Kim

Ingredients

• ✓ almond flour
• coconut 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