Type what you have

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
• erythritol confectioners sweetener
• baking powder
• sea salt
• almond milk
• egg
• butter
• vanilla extract
• coconut oil

Instructions

1. 1 Combine coconut flour, sweetener, baking powder, and salt in a large bowl. Whisk together almond milk, eggs, melted butter, and vanilla extract in a separate bowl. Fold egg mixture into the flour mixture and mix to combine.
2. 2 Grease a large skillet with coconut oil and heat over medium-high heat. Pour 3 tablespoons of the batter at a time into the hot skillet, making circles about 3 1/2-inches in diameter. Cook pancakes until the bottoms are golden brown, about 2 minutes. Carefully flip and cook on the other side until golden, about 2 minutes more. Repeat with the remaining batter, greasing the pan as needed between batches.

By Ghoward1995

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
3. 3 Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
4. 4 Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
5. 5 Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
6. 6 Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

By fabeveryday

Ingredients

• ✓ coconut flour
• egg
• everything bagel seasoning
• baking powder
• mozzarella cheese
• cream cheese
• smoked salmon
• caper
• red onion

Instructions

1. 1 Preheat a waffle maker according to manufacturer's instructions.
2. 2 Whisk egg, 2 teaspoons bagel seasoning, coconut flour, and baking powder together in a small bowl. Stir in mozzarella cheese.
3. 3 Pour 1/2 of the batter onto the waffle maker and spread it out from the center with a spoon. Close the waffle maker and cook until the chaffle reaches your desired doneness and waffle maker stops steaming, 3 to 4 minutes.
4. 4 Remove chaffle from waffle maker, place on a rack, and repeat process with remaining batter. Cool for several minutes to let them crisp up.
5. 5 Spread each chaffle with 1/2 of the salmon cream cheese and garnish with remaining 1 teaspoon bagel seasoning, capers, and red onion. Cut out a circle in the center of the chaffle with a sharp knife or use a 1 1/2-inch round cookie cutter to make the chaffles look more authentic and fun.

By lutzflcat

Ingredients

• ✓ coconut flour
• cinnamon
• zucchini
• egg
• maple syrup
• vanilla extract
• greek yogurt
• strawberry
• grape
• banana
• orange zest
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
3. 3 Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".
4. 4 Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.

By Athletic Avocado

Ingredients

• ✓ coconut flour
• almond flour
• egg
• milk
• 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

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

• ✓ coconut flour
• oat
• almond 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

• ✓ 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
• cinnamon
• brown sugar
• butter
• cinnamon
• baking soda
• baking powder
• milk powder
• sweetener
• stevia powder
• rice flour
• vanilla
• coconut oil
• egg
• applesauce
• skim milk
• brown rice

Instructions

1. 1 Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
2. 2 Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
3. 3 Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
4. 4 Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
5. 5 Cook another 1-2 minutes on second side until golden.
6. 6 Top pancakes with butter mixture and cooked apples, if desired.

By Rice Select

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
• 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
• 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

Ingredients

• ✓ coconut flour
• almond flour
• herbes de provence
• baking powder
• salt
• black pepper
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F. Get out a large rimmed baking sheet.
2. 2 Whisk together almond flour, coconut flour, Italian herbs, baking powder, salt, and pepper in a large mixing bowl.
3. 3 Whisk eggs and oil together in a separate bowl until frothy. Pour egg mixture into the dry ingredients and mix together to form a dough. Shape dough into a ball.
4. 4 Transfer dough to a piece of parchment paper and top with a second sheet of parchment paper. Roll dough between the two sheets to a thickness of 1/4 inch.
5. 5 Remove and discard the top sheet of parchment paper. Slide the crust and the bottom sheet of parchment paper onto a large rimmed baking sheet.
6. 6 Bake in the preheated oven until the edges have started to crisp and the crust has started to brown all over, 15 to 20 minutes.
7. 7 Remove partially baked crust from the oven and top with desired toppings. See below for further cooking and serving instructions.

By King Arthur Flour

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
• 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
• coconut oil
• cream of tartar
• baking soda
• salt
• banana
• egg
• coconut oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
2. 2 Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
3. 3 Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
4. 4 Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
5. 5 Bake in the preheated oven until no longer wet, about 35 minutes.

By cookinDadda

Ingredients

• ✓ coconut flour
• coconut oil
• coconut sugar
• egg
• vanilla extract
• salt
• pecan
• coconut sugar

Instructions

1. 1 Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
2. 2 Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
5. 5 Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

By Lynne Dunlap

Ingredients

• ✓ coconut flour
• butter
• cream cheese
• sucralose sweetener
• baking powder
• egg
• maple extract
• vanilla extract
• raspberry

Instructions

1. 1 Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.
2. 2 Microwave on high until cake is cooked through, another 1 minute 20 seconds.

By Lynn Pritchett

Ingredients

• ✓ coconut flour
• butter
• sucralose sweetener
• lemon extract
• liquid stevia
• salt
• egg
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
3. 3 Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
4. 4 Bake in the preheated oven until edges are golden, about 15 minutes.

By 1010rikku

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and brown sugar together in a bowl using an electric mixer or in a food processor until smooth and creamy. Mix eggs and vanilla extract into creamed butter mixture. Add almond flour, coconut flour, salt, and baking soda to creamed butter mixture and stir until dough is well mixed; fold in chocolate chips. Drop dough by the rounded teaspoon onto the prepared baking sheet.
3. 3 Bake in the preheated oven until edges of cookies are browned, 8 to 12 minutes.

By Fox Woadhill Rogers

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
• 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