Type what you have

Ingredients

• ✓ almond flour
• baking powder
• cheddar cheese
• egg
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms.
3. 3 Drop 9 portions of batter onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By Scuttles

Ingredients

• ✓ almond flour
• almond butter
• vanilla extract
• vegan chocolate chip
• almond

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine almond flour, almond butter, and vanilla extract in a bowl; mix until well combined and a soft dough is formed. Shape dough into 1/2-inch balls and place on the prepared baking sheet. Freeze until set, about 20 minutes.
3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip cookie balls in the melted chocolate and place on the prepared baking sheet. Sprinkle with chopped almonds and let sit until chocolate is set, about 10 minutes.

By Fioa

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
• baking powder
• garlic salt
• mozzarella cheese
• cream cheese
• egg

Instructions

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

By Gray Luring Recipes

Ingredients

• ✓ almond flour
• mozzarella cheese
• garlic powder
• salt
• egg yolk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mozzarella cheese, almond flour, garlic powder, and salt in a microwave-safe bowl. Heat in the microwave for 30 seconds.
3. 3 Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
4. 4 Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until ready for a rolling pin.
5. 5 Roll into a very thin rectangle with even sides. Gently poke holes in dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
6. 6 Lay squares on the prepared baking sheet, leaving a little space between them
7. 7 Bake in the preheated oven for 5 to 6 minutes. Remove the baking sheet from the oven and turn crackers over. Continue baking until lightly browned and crisp, about 2 more minutes. Watch them closely to prevent burning.

By Linda Nofsinger

Ingredients

• ✓ almond flour
• egg
• greek yogurt
• salt
• baking soda
• olive oil

Instructions

1. 1 Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.
2. 2 Heat a skillet over medium heat; add just enough olive oil to cover the surface.
3. 3 Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.

By Joy Heflin

Ingredients

• ✓ almond flour
• mozzarella cheese
• cream cheese
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
3. 3 Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
4. 4 Add egg to mixture and reform dough ball.
5. 5 Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
6. 6 Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.

By Maryam Matta

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

Instructions

1. 1 Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Fioa

Ingredients

• ✓ almond flour
• 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
• vanilla bean
• butter
• sugar
• all-purpose flour
• hazelnut spread

Instructions

1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
4. 4 Repeat with remaining dough to make 16 cookies.
5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ingredients

• ✓ almond flour
• baking soda
• blueberry
• egg
• vanilla extract
• lemon zest
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
2. 2 Combine almond flour and baking soda in a large bowl.
3. 3 Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

By Gluten Free B

Ingredients

• ✓ almond flour
• egg
• baking powder
• salt
• butter
• cream of tartar

Instructions

1. 1 Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
3. 3 Place almond flour in a food processor. Add baking powder, salt, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
4. 4 Sprinkle cream of tartar into egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
6. 6 Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

By John Mitzewich

Ingredients

• ✓ almond flour
• oat
• peanut butter
• milk
• honey
• vanilla extract

Instructions

1. 1 Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
2. 2 Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
3. 3 Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.

By hubbellfoodtolove

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
• maple syrup
• coconut oil
• old-fashioned oat
• pecan

Instructions

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

By Luanda

Ingredients

• ✓ almond flour
• 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
• butter
• za'atar
• olive oil
• egg
• yogurt
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter 8 muffin cups.
2. 2 Mix almond flour, za'atar, olive oil, eggs, yogurt, baking powder, and salt together in a bowl until thoroughly combined.
3. 3 Divide batter evenly into the prepared muffin cups using an ice cream scoop.
4. 4 Bake in the preheated oven until golden brown, about 30 minutes.

By Mama her Girls

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
• egg
• butter
• coconut oil
• baking powder
• xanthan gum
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Beat eggs in a bowl using an electric mixer on high until frothy, 1 to 2 minutes. Add butter and coconut oil; continue beating until smooth. Mix almond flour, baking powder, xanthan gum, and salt into egg mixture until dough is well mixed and very thick; transfer to the prepared loaf pan.
3. 3 Bake in the preheated oven until a skewer inserted in the center comes out clean, about 45 minutes.

By rene

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

Instructions

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

By stairguy

Ingredients

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

Instructions

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

By Almond Breeze

Ingredients

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

Instructions

1. 1 Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.
2. 2 Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with melted cheese and mix well. Add Cheddar cheese and stir into the dough.
3. 3 Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.
5. 5 Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.
6. 6 Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.

By Mike

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