Type what you have

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 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
• oat flour
• salt
• baking soda
• palm shortening
• palm shortening
• coconut sugar
• egg
• vanilla extract
• vegan chocolate chip

Instructions

1. 1 Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
2. 2 Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
5. 5 Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

By Ange's Table

Ingredients

• ✓ coconut flour
• almond flour
• cacao powder
• baking powder
• salt
• egg
• honey
• coconut oil
• vanilla extract
• dark chocolate chips

Instructions

1. 1 Mix almond flour, cacao powder, coconut flour, baking powder, and salt in a microwave-safe mug. Add egg, honey, coconut oil, and vanilla extract; mix well. Stir in chocolate chips.
2. 2 Cook in the microwave until top puffs up and center is mostly set, about 1 minute.

By Mary Jacques

Ingredients

• ✓ coconut flour
• palm shortening
• coconut sugar
• egg
• vanilla extract
• cacao powder
• salt
• baking soda
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
3. 3 Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
4. 4 Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
5. 5 Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
6. 6 Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
7. 7 Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

By Ange's Table

Ingredients

• ✓ coconut flour
• almond flour
• ground ginger
• cinnamon
• allspice
• baking soda
• nutmeg
• salt
• almond butter
• honey
• coconut oil

Instructions

1. 1 Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. 3 Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
4. 4 Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
5. 5 Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

By Anastasia Pilato

Ingredients

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

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

• ✓ coconut flour
• almond flour
• baking soda
• salt
• egg
• butter
• honey
• vanilla extract
• raspberry jam
• almond
• confectioners sugar
• milk
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
2. 2 Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
3. 3 Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
5. 5 Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

By Susan

Ingredients

• ✓ coconut flour
• butter
• rolled oat
• white sugar
• cocoa powder
• vanilla sugar

Instructions

1. 1 Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
2. 2 Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

By Terese Christensen

Ingredients

• ✓ coconut flour
• sucralose sweetener
• butter
• egg
• heavy cream
• almond milk
• coconut flakes
• almond flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
3. 3 Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
4. 4 Drop teaspoonfuls of cookie dough onto the baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

By Brenna Sullivan

Ingredients

• ✓ coconut flour
• coconut milk
• gelatin
• heavy cream
• white sugar
• vanilla extract
• coconut

Instructions

1. 1 Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
2. 2 Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
3. 3 Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
4. 4 Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
5. 5 Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

By ItalianaVera

Ingredients

• ✓ coconut flour
• agave nectar
• applesauce
• sugar
• egg
• sunflower oil
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• zucchini
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
2. 2 Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.
3. 3 Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

By jennifer

Ingredients

• ✓ coconut flour
• almond flour
• natural sweetener
• lime zest
• salt
• butter
• lime juice
• coconut milk
• powdered sweetener
• butter
• lime zest
• egg
• coconut
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Make the crust: Mix almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl together in a large bowl until thoroughly combined. Cut in butter with a fork until combined and no lumps remain. Press crust mixture into the bottom of the prepared baking dish.
3. 3 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from the oven; keep the oven on.
4. 4 Make the filling: Whisk lime juice, coconut milk, sweetener, melted butter, and lime zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Gradually add beaten eggs, whisking constantly, until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling from the heat and spread evenly over the crust.
5. 5 Return to the oven and bake until filling is set in the middle, 10 to 15 minutes.
6. 6 While the bars are baking, make the topping: Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Remove from the heat and toss in lime zest.
7. 7 Remove bars from the oven and sprinkle topping over the surface. Let cool for 15 minutes, then transfer to the refrigerator until chilled, about 2 hours.
8. 8 Cut into 12 bars.

By France Cevallos

Ingredients

• ✓ coconut flour
• confectioners' sugar
• egg white
• white sugar
• raspberry
• butter
• confectioners sugar
• heavy cream

Instructions

1. 1 Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
2. 2 Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
3. 3 Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
4. 4 Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
5. 5 Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Bake in the preheated oven until tops are firm, 15 to 20 minutes.
8. 8 Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
9. 9 Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
10. 10 Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

By Alex Michakis

Ingredients

• ✓ coconut flour
• date
• almond pulp
• rolled oat
• almond milk
• almond flour
• coconut oil
• applesauce
• vanilla extract
• cacao nib
• ground cinnamon
• salt
• nutmeg
• water
• vegan dark chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
2. 2 Soak dates in hot water until soft, 6 to 10 minutes. Drain.
3. 3 Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
4. 4 Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
6. 6 Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

By JoyFullGrl

Ingredients

• ✓ coconut flour
• nutmeg
• cinnamon
• cane sugar
• clove
• nutmeg
• cinnamon
• baking soda
• ground ginger
• ginger
• almond flour
• oat flour
• vanilla extract
• blackstrap molasses
• egg
• cane sugar
• brown sugar
• butter

Instructions

1. 1 Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
2. 2 Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
4. 4 Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
5. 5 Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
6. 6 Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.

By Isabel Carlisle Storolis

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
• 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
• ✓ 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

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
• 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