Type what you have

Ingredients

• ✓ almond flour
• butter
• natural sweetener
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon together in a bowl until well combined. Roll dough into twelve 1-inch balls. Place balls onto the prepared baking sheet. Press down twice with a fork onto each ball to make a crisscross.
3. 3 Bake in the preheated oven until the edges are golden, 12 to 15 minutes. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ almond flour
• baking soda
• salt
• grapeseed oil
• agave nectar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Ingredients

• ✓ almond flour
• agave nectar
• walnut
• egg
• cocoa powder
• coconut oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

By michelle taylor

Ingredients

• ✓ almond flour
• honey
• walnut
• egg
• cocoa powder
• coconut oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch cake pan and dust with almond flour.
2. 2 Whisk almond flour, honey, walnuts, eggs, cocoa powder, coconut oil, and vanilla together in a large bowl. Pour into the prepared pan and smooth top.
3. 3 Bake in the preheated oven until center is set and edges pull away from the sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should come out clean or have a few moist crumbs attached.

By TurboKelly

Ingredients

• ✓ almond flour
• ✓ almond flour
• cooking spray
• plain greek yogurt
• erythritol confectioners' sweetener
• baking powder
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions. Line the basket with parchment paper and spray with nonstick cooking spray.
2. 2 Place almond flour, Greek yogurt, 2 tablespoons sweetener, baking powder, cinnamon, vanilla extract, and salt in a bowl and mix well. Use your hands to make dough come together.
3. 3 Dust working area with flour and separate dough into 4 equal pieces, shape into balls. Cut each ball into 8 equal pieces using a bench scraper. Roll each piece in flour; roll in between your hands into a long, thin rope (the thinner the rope, the crispier they will be). Place all 8 ropes, one by one, in a circular mound into the prepared air fryer basket. Repeat with remaining dough balls. Spray each funnel cake with cooking spray.
4. 4 Air fry until golden brown, 5 to 6 minutes. Flip each funnel cake over, spray with cooking spray, and air fry an additional 3 to 4 minutes. Sprinkle with remaining 2 tablespoons sweetener.

By Yoly

Ingredients

• ✓ almond flour
• coconut oil
• salt
• baking soda
• banana
• coconut oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
3. 3 Whisk almond flour, salt, and baking soda together in a bowl.
4. 4 Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
5. 5 Mash bananas until creamy. Add 1/4 cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated.
6. 6 Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
7. 7 Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.
8. 8 Enjoy!

By russell

Ingredients

• ✓ almond flour
• brown sugar
• pecan
• semisweet chocolate chip
• baking soda
• salt
• grapeseed oil
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; stir until a large ball of dough forms.
3. 3 Shape dough into 1-inch balls; place on the prepared baking sheets 1 inch apart.
4. 4 Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

By Billy Brown

Ingredients

• ✓ almond flour
• butter
• erythritol
• vanilla extract
• cream cheese
• erythritol
• egg
• lemon juice
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
2. 2 Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
3. 3 Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
4. 4 Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
5. 5 Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
6. 6 Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.

By Holistic Yum

Ingredients

• ✓ almond flour
• date
• cherry
• walnut
• chia seed
• baking soda
• salt
• coconut oil
• egg
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, dates, cherries, walnuts, chia seeds, baking soda, and sea salt in a large bowl; whisk to blend. Add coconut oil, egg, maple syrup, and vanilla extract; blend well with a spoon or fork until dough comes together.
3. 3 Scoop dough onto prepared baking sheets with a small cookie scoop.
4. 4 Bake in the preheated oven until edges are golden, about 15 minutes. Turn off oven and let cookies sit with oven door closed, about 10 minutes more. Remove from oven and let cool.

By KaveMan

Ingredients

• ✓ almond flour
• cocoa powder
• baking soda
• coconut oil
• water
• stevia sugar substitute
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
2. 2 Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter.
3. 3 Pour batter into the greased pan.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.

By Suzanne Nielsen

Ingredients

• ✓ almond flour
• almond meal
• butter
• cream cheese
• natural sweetener
• heavy cream
• water
• egg
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
3. 3 Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.
4. 4 Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

By Theresa

Ingredients

• ✓ almond flour
• cooking spray
• natural sweetener
• butter
• almond extract
• cranberry
• natural sweetener
• orange juice
• orange zest
• arrowroot powder
• pecan
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
2. 2 Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
4. 4 Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
5. 5 Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
6. 6 Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.

By lutzflcat

Ingredients

• ✓ almond flour
• cooking spray
• butter
• erythritol
• vanilla extract
• cream cheese
• erythritol
• egg
• lemon juice
• lemon zest
• vanilla extract
• raspberry
• erythritol

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2. 2 Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the bottom of the pan in an even layer.
3. 3 Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
4. 4 Reduce oven temperature to 325 degrees F (165 degrees C).
5. 5 Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
6. 6 Add eggs, one at a time, to the bowl while the mixer is running and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
7. 7 Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon, add dollops of raspberry puree onto cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.
8. 8 Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly, about 75 minutes.
9. 9 Remove cheesecake from the oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in the pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
10. 10 Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring, leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.

By Holistic Yum

Ingredients

• ✓ almond flour
• butter
• brown sugar
• white sugar
• vanilla extract
• egg
• coconut 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

• ✓ almond flour
• all-purpose flour
• baking powder
• salt
• ricotta cheese
• milk
• butter
• white sugar
• vanilla extract
• almond extract
• egg
• strawberry
• blueberry
• turbinado sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
2. 2 Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
3. 3 Whisk ricotta cheese and milk together in a small bowl until smooth.
4. 4 Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
5. 5 Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
6. 6 Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

By LauraF

Ingredients

• ✓ almond flour
• cooking spray
• erythritol sweetener
• flax seed
• cinnamon
• salt
• butter
• cream cheese
• pumpkin puree
• erythritol sweetener
• egg
• vanilla extract
• cinnamon
• nutmeg
• salt
• pecan

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
2. 2 Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
3. 3 Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
4. 4 Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
5. 5 Bake in the preheated oven until set, 18 to 20 minutes.
6. 6 Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
7. 7 When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

By lutzflcat

Ingredients

• ✓ almond flour
• brown sugar
• almond
• butter
• apricot
• water
• amaretto liqueur
• sugar
• cream cheese
• white sugar
• sour cream
• cornstarch
• vanilla extract
• egg
• sour cream
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
2. 2 Combine almond flour, brown sugar, and almonds in a bowl; stir in butter with a fork until mixture resembles wet sand. Spread evenly into the prepared pan. Set aside.
3. 3 Place apricots in a saucepan with enough water to cover; bring to a boil over high heat. Reduce heat to low; simmer until apricots are very soft, about 10 minutes. Drain; mash apricots into a pulp. Stir in amaretto and 1 teaspoon white sugar until well combined.
4. 4 Beat cream cheese, ¾ cup white sugar, ½ cup sour cream, cornstarch, and 1 ½ teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs, one at a time, beating well after each addition. Fold in 2 tablespoons apricot pulp; reserve remaining pulp for topping. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until edges are puffed and surface is firm except for a small spot in center that jiggles when pan is gently shaken, about 45 minutes.
6. 6 Beat 1 ½ cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer until combined. Spoon sour cream topping over cake; continue baking, 8 minutes more.
7. 7 Cool cake to room temperature, about 1 hour, then refrigerate for 6 to 8 hours. Top cake with reserved apricot pulp before serving.

By Linda M Malek

Ingredients

• ✓ almond flour
• cooking spray
• butter
• brown sugar
• brown sugar
• pineapple
• all-purpose flour
• baking powder
• cornstarch
• salt
• white sugar
• butter
• egg
• vanilla extract
• sour cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
2. 2 Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
3. 3 Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
4. 4 Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
5. 5 Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
6. 6 Spread batter over pineapple in the pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
8. 8 Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.

By Nicholio

Ingredients

• ✓ almond flour
• ✓ almond flour
• vegan chocolate chip
• sea salt
• baking soda
• grapeseed oil
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ almond flour
• sucralose sweetener
• salt
• butter
• egg white
• vanilla extract

Instructions

1. 1 Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
2. 2 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
3. 3 Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
4. 4 Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

By Paula Mahon

Ingredients

• ✓ almond flour
• coconut
• maple syrup
• coconut oil
• vanilla extract
• salt

Instructions

1. 1 Line 2 baking sheets with parchment paper.
2. 2 Stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt in a bowl until well blended.
3. 3 Drop cookie dough in tablespoon-sized mounds onto the prepared baking sheets. Cover and refrigerate or freeze until use.
4. 4 If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
5. 5 Transfer cookies to 2 ungreased cookie sheets.
6. 6 Bake in the preheated oven until browned, 5 to 10 minutes.

By IK

Ingredients

• ✓ almond flour
• confectioners sugar
• almond extract
• rose water
• egg white

Instructions

1. 1 Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
2. 2 Wrap dough in plastic wrap and refrigerate until firm.

By jodre'smama

Ingredients

• ✓ almond flour
• confectioners' sugar
• all-purpose flour
• egg white
• butter
• hazelnut spread

Instructions

1. 1 In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
2. 2 Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
4. 4 Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
5. 5 Use a toothpick to create a small hole in each cake.
6. 6 Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
7. 7 Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

By Nutella hazelnut spread

Ingredients

• ✓ almond flour
• butter
• sucralose sweetener
• maple syrup
• egg
• butter
• vanilla
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
3. 3 Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
4. 4 Bake in the preheated oven until filling is set, about 45 minutes.

By EPar91

Ingredients

• ✓ almond flour
• egg white
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
3. 3 Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

By barbara

Ingredients

• ✓ almond flour
• sucralose sweetener
• butter
• cinnamon
• cream cheese
• sweetened condensed milk
• lemon juice
• lemon zest
• whipped topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
3. 3 Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
4. 4 Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
5. 5 Refrigerate until filling is set, about 4 hours.
6. 6 Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

By FredWilliams

Ingredients

• ✓ almond flour
• arrowroot
• ginger
• salt
• cinnamon
• baking soda
• coconut oil
• brown sugar
• molasses

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
3. 3 Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, 8 to 10 minutes.

By Fioa

Ingredients

• ✓ almond flour
• semisweet chocolate
• butter
• white sugar
• egg
• powdered sugar
• cocoa powder

Instructions

1. 1 Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
2. 2 Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
3. 3 Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
6. 6 Dust with powdered sugar and cocoa powder and serve.

By Buckwheat Queen

Ingredients

• ✓ almond flour
• pecan
• cinnamon
• salt
• nutmeg
• butter
• erythritol
• egg
• vanilla extract
• coconut flour

Instructions

1. 1 Combine almond flour and ground pecans in a skillet over medium heat and cook until golden and fragrant, 3 to 6 minutes. Remove from heat. Whisk cinnamon, salt, and nutmeg into the skillet. Set aside to cool.
2. 2 Combine butter and erythritol in a large bowl; beat using an electric mixer until smooth and creamy. Stir in egg and vanilla extract. Mix in almond flour mixture and coconut flour; stir until dough forms. Form into a roll, wrap in plastic wrap, and refrigerate for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut dough roll into 24 cookies and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes

By Evelyn

Ingredients

• ✓ almond flour
• brown rice flour
• bittersweet chocolate chips
• butter
• salt
• granulated sugar
• vanilla extract
• egg
• walnut
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F, with a rack in the lower third of the oven. Line an 8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2. 2 Whisk together almond flour and rice flour; set aside.
3. 3 Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
4. 4 Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack, at least 30 minutes. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

By Ghirardelli