Type what you have

Ingredients

• ✓ almond flour
• coconut 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

• ✓ almond flour
• yeast
• water
• mozzarella cheese
• egg
• xanthan gum
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
3. 3 Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
4. 4 Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
5. 5 Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
6. 6 Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

By France Cevallos

Ingredients

• ✓ almond flour
• mozzarella cheese
• cheddar cheese
• parmesan cheese
• cream cheese
• egg
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
3. 3 Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.

By MommaBean3

Ingredients

• ✓ almond flour
• olive oil
• cauliflower
• kosher salt
• egg
• mozzarella cheese
• parsley
• oregano
• red pepper flakes
• granulated garlic

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
2. 2 Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
3. 3 Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
4. 4 Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
5. 5 Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
6. 6 Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
7. 7 Remove crusts from the oven and use as desired.

By NoFailRecipes

Ingredients

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

Instructions

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

By Mary Hillegass

Ingredients

• ✓ almond flour
• chicken thigh
• celery
• onion
• carrot
• garlic
• rosemary
• egg
• mayonnaise
• salt
• black pepper
• avocado oil

Instructions

1. 1 Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times until broken down into small pieces; do not overprocess. Transfer chicken to a mixing bowl. Repeat 2 more times with remaining chicken.
2. 2 Place celery, onion, carrots, garlic, and rosemary into the food processor and pulse several times until vegetables are 1/4 inch in size. Add to the mixing bowl with the chicken.
3. 3 Add egg, almond flour, mayonnaise, salt, and pepper to the bowl with the chicken mixture. Stir until evenly combined.
4. 4 Pour 1/4 inch of avocado oil into a 12-inch nonstick skillet over medium-low heat. Heat until shimmering. Use a 1/4-cup measure to drop 6 portions of chicken mixture into the oil. Lightly press each mound into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes on each side.
5. 5 Transfer cooked patties to a plate lined with paper towels. Repeat with the remaining mixture. Serve warm.

By Bibi

Ingredients

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

Instructions

1. 1 Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
2. 2 Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese.
3. 3 Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
5. 5 Remove the dough from the refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in half to form a top and bottom bun. Place dough, cut-side down, on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden and set up, 10 to 12 minutes.

By timhuckaby

Ingredients

• ✓ almond flour
• ground chicken
• salt
• garlic powder
• onion powder
• egg
• ham steak
• olive oil
• butter
• chicken broth
• mustard
• heavy cream
• swiss cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
2. 2 Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
3. 3 Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

By France Cevallos

Ingredients

• ✓ almond flour
• cauliflower
• egg
• oregano
• thyme
• rosemary
• salt
• flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet.
3. 3 Roast in the preheated oven until soft, about 10 minutes.
4. 4 Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball.
5. 5 Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust.
6. 6 Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.

By whitmeier

Ingredients

• ✓ almond flour
• chicken thigh
• egg
• green chile
• onion
• mayonnaise
• garlic
• chili powder
• chipotle chile powder
• salt
• black pepper
• cumin
• buffalo wing sauce
• avocado oil

Instructions

1. 1 Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
2. 2 Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
3. 3 Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
4. 4 Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

By Bibi

Ingredients

• ✓ almond flour
• sweet potato
• onion
• olive oil
• salt
• black pepper
• turmeric
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine shredded sweet potato, almond flour, onions, olive oil, salt, pepper, and turmeric in a bowl; stir until well combined. Scoop into 9 balls using a large cookie scoop and form into patties. Place patties into the air fryer basket making sure they are not touching. Spray tops with cooking spray.
3. 3 Cook in the preheated air fryer until fritters start to brown at the edges, 10 to 12 minutes. Flip fritters over, spray with cooking spray, and air-fry an additional 6 to 8 minutes. Let rest for 1 minute before removing from the air fryer basket.

By Yoly

Ingredients

• ✓ almond flour
• ground turkey
• onion
• egg
• garlic
• basil
• garlic and herb seasoning blend
• black pepper

Instructions

1. 1 Preheat grill on medium heat and lightly oil the grate.
2. 2 Mix ground turkey, onion, almond flour, egg, garlic, basil, seasoning blend, and black pepper together thoroughly in a bowl. Form 5 burger patties using about 1/3 cup of the turkey mixture for each.
3. 3 Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Toni

Ingredients

• ✓ almond flour
• milk
• white vinegar
• chicken breast tenderloin
• egg
• heavy cream
• salt
• black pepper
• coconut
• all-purpose flour
• white sugar
• salt
• black pepper
• chili powder
• coconut oil

Instructions

1. 1 Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
2. 2 While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
3. 3 Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
5. 5 Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
6. 6 Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

By WMPROS

Ingredients

• ✓ almond flour
• egg
• parmesan cheese
• salt
• pepper
• pork chop
• garlic powder
• avocado oil cooking spray

Instructions

1. 1 Beat egg in a medium bowl. Mix Parmesan cheese, almond flour, salt, pepper, and garlic powder together in a second bowl.
2. 2 Season pork chops with salt and pepper on both sides. Dip each pork chop into egg, then into Parmesan-flour mixture to coat. Place into the air fryer basket and spritz with cooking spray.
3. 3 Cook in the air fryer at 375 degrees F (190 degrees C) until lightly browned, 8 to 10 minutes. Flip pork chops, spritz with cooking spray, and cook until pork is no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Yoly

Ingredients

• ✓ almond flour
• zucchini
• egg
• parmesan cheese
• italian seasoning
• salt
• black pepper
• olive oil cooking spray

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Add egg to a shallow bowl. Combine almond flour, Parmesan cheese, Italian seasoning, salt, and pepper in a second bowl; mix to combine.
3. 3 Dredge zucchini first in egg, then in almond flour mixture, and lay out on a baking sheet. Spray zucchini generously with olive oil cooking spray. Spread out zucchini in a single layer in the air fryer basket. You might need to work in batches.
4. 4 Cook until crispy, about 10 minutes.

By lilshortyb

Ingredients

• ✓ almond flour
• mayonnaise
• sriracha
• salmon fillet
• egg
• green onion
• seafood seasoning
• cooking spray
• seafood seasoning

Instructions

1. 1 Make Sriracha mayo: Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
2. 2 Prepare salmon cakes: Add salmon, almond flour, egg, green onion, and 1 1/2 teaspoons seafood seasoning to Sriracha mayo in the bowl of a food processor; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
3. 3 Line a plate with waxed paper and spray hands with cooking spray. Form salmon mixture into 8 small patties; transfer to the plate. Place in the refrigerator until chilled and firm, about 15 minutes.
4. 4 Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
5. 5 Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
6. 6 Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning.

By France Cevallos

Ingredients

• ✓ almond flour
• yeast
• water
• mozzarella cheese
• egg
• xanthan gum
• salt
• pizza sauce
• pepperoni
• red pepper flakes

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup until dissolved; set aside.
2. 2 Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds, until completely melted. Stir in yeast mixture and egg until combined; it will not fully incorporate at this point.
3. 3 Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20 to 30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
4. 4 Place dough onto the prepared baking sheet and press with your fingers into a thin crust about 11 or 12 inches in diameter.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over crust. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni over top.
6. 6 Return to the oven and bake until cheese is melted, about 5 minutes. Sprinkle with red pepper flakes. Cut into six slices.

By France Cevallos

Ingredients

• ✓ almond flour
• aluminum foil
• mozzarella cheese
• egg
• oregano
• basil
• garlic powder
• red pepper flakes
• marinara sauce
• pepperoni
• basil

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Preheat a mini waffle iron according manufacturer's instructions. Line a baking sheet with aluminum foil.
2. 2 Combine 1/2 cup mozzarella cheese, egg, almond flour, oregano, 1/4 teaspoon basil, garlic powder, and red pepper flakes in a bowl.
3. 3 Pour 1/2 mozzarella batter in the preheated waffle iron, spreading out with a spoon; close lid. Cook until well browned and the iron stops steaming, 3 to 4 minutes. Transfer chaffle to the prepared baking sheet. Repeat with remaining batter.
4. 4 Divide marinara sauce between 2 chaffles; sprinkle with remaining 1/4 cup mozzarella. Place pepperoni on top; sprinkle with pinch basil.
5. 5 Cook in the preheated broiler until cheese melted and bubbling, about 1 minute, watching carefully so doesn't burn.

By lutzflcat

Ingredients

• ✓ almond flour
• chicken cutlet
• salt
• black pepper
• egg
• mustard
• parmesan cheese
• garlic powder
• avocado oil
• deli ham
• swiss cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season chicken cutlets with salt and pepper; set aside.
3. 3 Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
5. 5 Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.
6. 6 Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ almond flour
• red potato
• corn
• thyme
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• chicken stock
• coconut milk
• ghee

Instructions

1. 1 Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
2. 2 Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
3. 3 Cook on Low until potatoes are tender and flavors combine, about 8 hours.

By Christina Brinker

Ingredients

• ✓ almond flour
• ✓ almond flour
• egg
• mayonnaise
• seafood seasoning
• mustard
• worcestershire sauce
• hot pepper sauce
• lemon juice
• black pepper
• crabmeat
• red bell pepper
• green onion
• parsley

Instructions

1. 1 Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.
2. 2 Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes.
3. 3 Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.

By sammyc14

Ingredients

• ✓ almond flour
• spaghetti squash
• olive oil cooking spray
• egg white
• parmesan cheese
• sea salt
• black pepper
• chicken breast
• olive oil
• fire-roasted diced tomato
• garlic
• parsley
• italian seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
4. 4 After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
5. 5 Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
6. 6 Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
7. 7 As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
8. 8 Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
9. 9 Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.

By Megan Olson

Ingredients

• ✓ almond flour
• mozzarella cheese
• cream cheese
• salt
• oregano
• garlic powder
• black pepper
• egg
• cooking spray
• chorizo
• mozzarella cheese
• salsa
• onion
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
3. 3 Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
4. 4 Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
5. 5 Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
6. 6 Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

By Yoly

Ingredients

• ✓ almond flour
• chickpea
• onion
• cilantro
• parsley
• garlic
• cumin
• cayenne pepper
• baking powder
• salt
• black pepper
• baking soda
• nutmeg
• sesame oil

Instructions

1. 1 Pour chickpeas into the basket of a large air fryer. Cook at 220 degrees F (104 degrees C) until mostly dry, about 15 minutes. Check after 10 minutes of cooking; all liquid should be evaporated and chickpeas should still be squishy, not toasted or hardened. Turn air fryer off.
2. 2 Transfer chickpeas to a food processor. Add onion, cilantro, parsley, almond flour, garlic, cumin, cayenne, baking powder, salt, pepper, baking soda, and nutmeg. Process on medium-high speed until a chunky paste forms.
3. 3 Refrigerate mixture to let flavors develop and to enable more drying, at least 30 minutes, or up to 1 hour.
4. 4 Form mixture into 1 1/4-inch balls. Place in the air fryer basket and spray with sesame oil spray; be careful, falafel will be delicate.
5. 5 Set the air fryer to 320 degrees F (160 degrees C) and cook for 10 minutes. Coat with more sesame oil if desired, increase temperature to 350 degrees F (175 degrees C), and cook until outsides are toasted, about 10 more minutes.

By GingerSpice

Ingredients

• ✓ almond flour
• passion fruit
• coconut milk
• cornstarch
• pineapple
• banana
• kosher salt
• white sugar
• butter
• avocado oil cooking spray
• egg
• coconut
• turmeric
• cayenne pepper
• ginger
• salt
• coconut flour
• chicken tender
• coconut milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Ingredients

• ✓ almond flour
• olive oil
• sage
• ground chicken
• egg
• parmesan cheese
• sage
• parsley
• salt
• black pepper
• mushroom
• shallot
• chicken broth
• marsala wine
• butter
• arrowroot flour

Instructions

1. 1 Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
2. 2 Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
3. 3 Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
4. 4 Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ almond flour
• paprika
• butter
• milk
• cauliflower rice
• zucchini
• tomato sauce
• salt
• red pepper flakes
• black pepper
• garlic powder
• thyme
• parsley
• ground turkey
• onion
• mushroom
• celery
• avocado oil

Instructions

1. 1 Heat avocado oil in a very large skillet over medium-high heat. Add celery, mushrooms, and onion; saute until onion is translucent, 5 to 7 minutes. Crumble turkey into the skillet. Add parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until turkey is no longer pink and has absorbed most of the liquid in the skillet, about 15 minutes.
2. 2 Sprinkle almond flour over the turkey mixture and cook for 1 minute. Stir in tomato sauce until combined; cook until thickened, about 5 minutes. Transfer to a 9x13-inch baking dish and top with sliced zucchini.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Cook cauliflower rice in a large nonstick skillet over medium heat, stirring occasionally, until hot, about 5 minutes. Set 1 cup aside in a large bowl. Transfer remaining cauliflower rice to a food processor with milk and 1 tablespoon butter; blend until smooth. Mix with reserved rice for added texture.
5. 5 Spread cauliflower mixture over the meat and zucchini. Cut remaining 1 tablespoon butter into small pieces and dot over the cauliflower. Sprinkle with paprika.
6. 6 Bake in the preheated oven until the cauliflower topping has a golden hue, 30 to 35 minutes.

By Patty-DC

Ingredients

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

Instructions

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

By Jason Barr

Ingredients

• ✓ almond flour
• egg
• zucchini
• green cabbage
• cauliflower
• sea salt
• oregano
• basil
• yellow onion
• ground pork
• ground beef
• black pepper
• salt
• tomato paste
• parsley
• garlic
• chicken broth
• tomato

Instructions

1. 1 Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.
4. 4 Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
5. 5 Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.
6. 6 Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
7. 7 Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.
8. 8 Bake in the preheated oven until sauce is bubbling, about 1 hour.

By Cindy Anschutz Barbieri

Ingredients

• ✓ almond flour
• black pepper
• salt
• horseradish
• parsley
• chive
• sour cream
• ground turkey
• parmesan cheese
• red pepper flakes
• black pepper
• salt
• herbes de provence
• onion powder
• garlic
• mushroom
• olive oil
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
2. 2 Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
3. 3 Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
4. 4 Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
5. 5 Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.

By Bibi