almond flour recipes

With only 5 ingredients, these almond flour pancakes are easy to make and ideal for anyone looking for a low carb and keto friendly breakfast. They look and taste just like normal pancakes, and you can enjoy them with a slice of butter and a drizzle of sugar-free syrup.

Almond Flour Pancakes

almond flour ((Note 1))

heavy whipping cream

confectioners swerve sweetener

table salt

butter and sugar-free syrup,

Make Batter: Stir together dry ingredients (almond flour, sweetener, salt) in a bowl until well-mixed. Stir in heavy cream and egg whites until batter is smooth. If batter is too thick, stir in 1 tablespoon of water.

Cook Pancakes: Heat a nonstick pan on the stove over medium-low until hot. Pour batter to form a 3-inch pancake, about 1 to 2 tablespoons (Note 5). Cook until surface bubbles are bursting, 1 to 2 minutes, then flip to cook the other side until cooked through, another 30 seconds (Note 6). Transfer to a plate when done. Repeat until batter is used up.

Serve: Serve immediately while hot, with butter and sugar-free syrup.

These gluten-free cheddar zucchini muffins are a savory and satisfying way to use up zucchini! Made with almond flour, cheddar, and garlic these low carb savory zucchini muffins are an easy meal prep breakfast or snack.

Flourless Savory Cheddar Zucchini Muffins

almond flour

eggs

½ tsp baking soda

¼ tsp coarse salt*

¼ tsp black pepper

onion powder

garlic powder

+ 1 Tbsp shredded cheddar cheese

Preheat oven to 350°F.&nbsp;

Pulse the flour, eggs, baking soda and spices in a blender until smooth.&nbsp;Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter.

Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 Tbsp cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.&nbsp;

After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.&nbsp;

Have a bright morning with Keto Blueberry Muffins from Delish.com.

Keto Blueberry Muffins

c. keto friendly sugar (such as Swerve)

baking powder

baking soda

kosher salt

butter

almond milk

pure vanilla extract

blueberries

lemon (optional)

I was craving something different to eat this morning, so I made these. Where has this recipe been since I started keto! I wish I had lemon because I know that would have set it off,  but they still tasted awesome. Will be making these again, soon! Thanks for the recipe.

Yummo!  I did one subsitution that seemed to work well.  I didn't have any kind of milk, so I subsituted an extremely strong ginger tea in place.  I figured the liquid is what was needed.  They are fabulous!  Also, I purchased a silicone mini muffin 'tin'.  It requires no oiling or liners, just bake pop out and easy to clean!  I like the smaller size.  Since, I've been doing low carb I find a mini muffin is a great snack.  Thank you!

These muffins were tasty and delicious. I followed the recipe to the letter. I will use this recipe again.

These were really good! Definitely add the lemon zest!  I sifted all the ingredients and separated the eggs and whipped the egg whites.  I folded the egg whites in at the end with the blueberries and they rose up fluffy and beautiful!  I made a glaze of honey, cream cheese and lemon and drizzled over the top.  Excellent!

These are delicious. They do have a somewhat eggy taste but its not overpowering enough to be an issue. I added extra blueberries to get up to about a cup. This was my first time making these as I am new to the keto diet and unfortunately didn't do enough research and added splenda instead of swerve in fear of taste. I will be making them again and this time with swerve as I now know that splenda isn't keto friendly at all.

Great taste! Used lemon zest & It was lovely. The dough came out a bit crumbly for me, so I had to pack them into the muffin liners. Used 1/2 cup of swerve, but came out just a bit too sweet. Will use a heaping 1/3 cup of swerve next time. Recipe keeper for sure.

I didn't have blueberries so I just used the lemon zest with a little chocolate chips. This is absolutely delicious.

I actually tweaked a little and used coconut sugar and a half cup of whole wheat flour and added an additional third cup of plain yogurt as well as topped it with walnuts. I also noticed 23 minutes didn’t work for my oven and left another 10 it was done but I wanted the walnuts to be roasted so increased the oven temperature to 375 and in 5 minutes or so it was perfect.

This is the best Keto muffin recipe I have ever had! The lemon zest was a Welcome flavor boost and we used Lankato Monkfruit Sugar ! So yummy and fluffy!

So so good! Really satisfies my need for sweet. I substituted coconut dream milk for almond milk and it was delicious.

I made these muffins with raspberries and cacao nibs - really delicious

I was excited to make these, especially as our household is on the Keto diet. I thought they were okay had a chemical taste to it (maybe from an ingredient I used?),  but my husband loved them though. *update: it’s the next morning and these ARE yummy. I microwaved it for about 10 seconds and now I’m sure I had an odd tasting blueberry to make me feel subpar. I originally gave 2 stars, but I’m increasing it to 4! 

After the fact, I plugged it into Carb Manager and was surprised to see they were 11 net carbs EACH. That’s not very keto. So, I’m very disappointed in them. *update, I realized this was because I used Allulose (which is 5carbs p/serving - but it doesn’t have any impact on blood sugar. So, keto people are supposed to count it as carbs, but I don’t because it’s excreted in your urine and doesn’t act like a carb or sugar. So, when I removed this ingredient from Carb Manager, it brought the Net carbs down to 3, which is fantastic!
My advice, is to do your keto math FIRST. Don’t follow the information provided within the comments because your ingredients (mainly almond flour and sweetener) may be different than what someone else used - which can drastically alter your recipes net carbs.

*edited the day after to reflect new information.

My daughters helped me make them ,but they did not like them as much as I did.

https://streaming.hearstdigitalstudios.com/608351a9-5b67-4d9b-a8f1-3623109770e1/video_rover_16x9_1080p_hd_1542675260_45378.mp4

This cloud bread is perfect for sandwiches, toast, and snacking!

Keto People! This Cloud Bread Will Satisfy All Your Carb Cravings

Our super easy Almond Flour Bread Recipe is an excellent gluten-free, paleo, and keto option for those trying to decrease carbs. This keto bread comes together quickly with just a few simple ingredients and makes for a delicious and satisfying alternative to traditional bread without using yeast.

Almond Flour Bread Recipe

salt

Almond Meal

Tablespoons Protein Powder

Baking powder

Tablespoon Sweetener

Cream cheese

Tablespoons oil

water

Prepare all ingredients

Prepare all of your ingredients. Eggs and cream cheese are best at room temperature. Sweetener is optional. At the same time, heat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.

Whisk eggs

Mix whole eggs with a pinch of salt in a kitchen machine until foamy. This helps to get that perfect fluffy almond flour bread once baked.

Mix dry and wet ingredients

While your eggs are whisking, mix together the almond flour with all the dry ingredients in a bowl. At the same time, mix cream cheese with oil and water in another bowl. 

Prepare bread dough

Once your eggs are whisked with fluffy consistency, reduce the speed of your machine by half. Start adding the dry mixture spoon by spoon, which the dough is mixing. Add about half to 3/4 of the bowl. Next, add your wet mixture step by step to properly combine the dough. Finish up with the rest of the dry mixture. 

Bake

Pour into a baking loaf and bake for 30 minutes in a preheated oven or until the bread is golden brown. 

https://mediavine-res.cloudinary.com/video/upload/d9v8gghjbo0hvmcoinvw.mp4

Indulge in the crunch of our Everything Bagel Bites, where simplicity meets flavor in a keto-friendly package. These bite-sized treats transform almond flour and Greek yogurt into a snack-time revolution—perfectly air-fried to achieve that irresistible golden crisp. Packed with protein and devoid of guilt, each morsel offers a tantalizing taste of that beloved everything bagel seasoning. They're the ideal companion for your cream cheese indulgence or a stand-alone powerhouse for on-the-go energy. Suitable for anyone dedicated to a keto lifestyle, these bagel bites promise satisfaction without carb compromise.

Air Fryer Everything Bagel Bites: A Keto-Friendly Snack with a Crunch

Greek yogurt

tsp baking powder

oil spray (e.g., avocado or olive oil),

Everything but the Bagel Sesame Seasoning Blend

tbsp chia seeds (for an omega-3 boost)

grated cheese (for

garlic powder (for extra savory notes)

tsp cayenne pepper

tsp onion powder (for enhanced savory taste)

herbs

Begin by spooning 1/2 cup of Greek yogurt into a mixing bowl.

Add 1 cup of almond flour to the bowl with the yogurt.

Sprinkle in 1/2 teaspoon of baking powder.

Knead the mixture for a couple of minutes until it forms a firm dough. If the mixture is too sticky, gradually mix in more almond flour until the desired consistency is achieved.

Preheat your air fryer to 350°F (175°C) as you shape the dough.

Take 1 tablespoon-sized portions of dough and roll them into balls.

Lightly spray or brush the balls with oil to ensure the seasoning adheres well.

Roll the oiled balls in everything bagel seasoning until they are evenly coated.

Place the seasoned balls into the air fryer basket lined with parchment paper, ensuring they are not touching for even cooking.

Air fry the bites for 10-12 minutes until they are golden brown and have a firm exterior.

Remove the bites from the air fryer and allow them to cool slightly before serving.

Serve with cream cheese for dipping or as a protein-packed standalone snack.

Light and fluffy wholesome strawberry bread made grain-free, refined sugar-free and dairy-free. This healthy snack is perfect with breakfast or dessert.

Almond Flour Strawberry Bread

maple syrup

vanilla extract

tapioca flour

sea salt

strawberries (chopped)

lemon

almonds (optional)

Wash the strawberries with lukewarm water and pat them dry with a paper towel. Cut the strawberries into small pieces.

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Add the eggs, pure maple syrup, and vanilla extract to a large bowl and mix well until the wet ingredients are combined.

Transfer the almond flour, tapioca flour, baking powder and sea salt to a separate bowl and mix to combine the dry ingredients.

Pour the flour mixture into the large mixing bowl with the wet ingredients and stir well until a thick batter forms.

Fold in the fresh chopped strawberries and lemon zest (if adding) until well incorporated throughout the dough.

Transfer the dough to the prepared baking pan and spread it into an even layer. Sprinkle top of the batter with sliced almonds (if desired) and cover the pan with aluminum foil.

Bake on the center rack of the preheated oven for 60-75 minutes or until baked through.

I’ve found the best way of checking for doneness of quick breads is to check the internal temperature using a digital thermometer. To do so, insert the thermometer into the center of the bread. If it is 190 degrees or higher, it is fully cooked. The texture will be best between 190 and 205 degrees Fahrenheit.

Let the bread cool completely before removing it from the pan and slicing. The easiest way to do this is to lift up on the parchment paper and transfer it to a cutting board. Use a sharp knife to cut the bread into individual slices.

If you're into strawberry pancakes, I think this bread tastes just like them with the maple syrup flavor and the fluffy texture. Can you use other fruit?? Absolutely!!

These grain-free peanut butter banana bars are made with better-for-you ingredients for a feel-good treat! Mix it up by adding chopped nuts or dried fruit and changing out the sweetener.

Almond Flour Banana Bars

bananas (mashed)

almond butter (or peanut butter)

tsp pure vanilla extract

cinnamon

chocolate chips

Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square baking dish with parchment paper.

Mash the bananas in a mixing bowl until creamy. Mix in the peanut butter, eggs, pure maple syrup, and vanilla extract until the wet ingredients are well combined.

In a separate bowl, stir together the almond flour, baking powder, cinnamon, and sea salt. Mix the dry ingredients into the bowl with the wet ingredients. Stir in the chocolate chips.

Spread the banana bar mixture into an even layer in the prepared baking dish.

Bake on the center rack of the preheated oven for 20-25 minutes, or until the bars are fully cooked and the edges are golden brown.

Insert a digital thermometer into the center of the bars to check for doneness. If their internal temperature is 190 degrees F or higher, they are fully baked.

Allow the bars to cool at least 15 minutes before slicing and serving.

This Keto Zucchini Bread is an easy moist almond flour low-carb keto bread with grated zucchini, walnuts, pecan, and cinnamon.

Keto Zucchini Bread

Almond Flour

Coconut Flour

Granulated Sweetener (or xylitol (use 1 cup if you have a very sweet tooth!))

Baking Powder

Cinnamon

Ginger

Nutmeg

Eggs (beaten)

Coconut Oil (or melted butter)

Vanilla Extract

Pecan Nuts (chopped, keep 1/4 cup for the top)

Walnuts (chopped)

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn&#39;t stick to the pan. Set aside.

Grate the zucchini finely, skin on, using a food processor or a hand grater. Squeeze out the water from the grated zucchini, pressing them with your hands first, then pat dry on kitchen absorbent paper (or a clean towel). You must remove all the water from the zucchini, or the bread batter may be too moist. Measure the amount of grated zucchini required by the recipe after you dry them. Set aside in a bowl.

In a large mixing bowl, whisk the almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and spices: cinnamon, ginger, and nutmeg. Set aside.

Stir in wet ingredients: beaten eggs, vanilla, and melted coconut oil. Combine for about 1 minute until it forms a consistent cake batter.

Stir in grated zucchini (make sure they are dry, no liquid), chopped walnuts, and 1/4 cup chopped pecan nuts as you keep 1/4 cup to decorate the top of the bread.

Transfer the batter into the prepared loaf pan and sprinkle the remaining 1/4 cup chopped pecan on top. Slightly press the nuts on top of the bread to make sure they stick to it while baking.

Bake on fan-bake mode, in the center rack of the oven, for 50 -70 minutes in total. After 30 minutes add a piece of foil on top of the bread to avoid burning the top of the bread and ensuring the bread cook perfectly inside.

After 50 minutes of baking, insert a skewer in the middle of the bread. If the batter sticks a lot to the skewer, it is not ready. Return to the oven with the piece of foil on top and keep baking for another 10 to 20 minutes. It can take up to 70 minutes to be fully baked inside as this is thick bread, be patient, and keep baking until set in the middle. Repeat the skewer trick every 10 minutes to check when ready. It is ready when few to no crumbs stick on the skewer, and the center is not jiggly.

Cool in the pan for 15 minutes, then lift out the pieces of parchment paper to transfer the zucchini bread onto a cooling rack. Wait at least 3 hours or overnight before slicing. It must be fully cooled down to prevent the bread from crumbling when sliced.

This was the best zucchini bread I have ever tasted! I put the chopped zucchini in the refrigerator for a few hours because I wasn’t ready to make the bread yet, and only let it sit on some paper towels while I mixed the other ingredients. No other drying was necessary.

I live at altitude, and even with that factor, the bread didn’t take any longer than 55 minutes to cook thoroughly. I did, however, cook it in an 11 x 11 Pyrex pan, since I didn’t have a bread pan, so the fact that it only had 2 inch sides likely made the difference.

At the 30 minute mark, I covered the bread with a piece of parchment paper, since I didn’t want to use aluminum.  This worked well.

I also mixed the nuts in with the bread. I used a mixture of ground organic raw almonds, pecans, hazelnuts, sunflower seeds, and Brazil nuts.

I used sugar because I didn’t have any monk fruit sugar.  I used approximately 1/4 cup of organic granulated brown sugar. This was not enough. I will be amplifying the sweetness with the monk fruit sweetener that will be arriving on Thursday.  For tonight, I just sprinkled some cinnamon sugar on top and that was sufficient.

I also didn’t want to wait until tomorrow morning to try the bread, so I cut it an hour after it was pulled out of the oven, and there was no problem with crumbling whatsoever. It held together well.

The next time I make this bread, I will probably add a pinch of salt, but other than that, it was a perfect recipe, easy to make, and required very little time for preparation.

I have finally found a method of cooking zucchini that my husband likes!

I've already made it twice! Easy to adapt to other flavors, too, like lemon and almond. I just omitted the nutmeg and cinnamon (left the ginger), and subbed lemon extract for vanilla extract as well as sliced almonds for the pecans and walnuts. Delicious and simple. Thank you!

Incredible! I just switched to this recipe - always make zucchini bread in summer. This recipe is the best I’ve ever tried! Yum!

I made this recipe this morning and it is absolutely delicious! I felt adventuresome and added a little sugar free chocolate chip. The house smelled incredible! My husband walked in and immediately asked if I had cut into it ye. Lol he loved it, as well. I didn't have enough coconut oil, since I doubled the recipe, so i used butter. Great job! I've saved this one in my app!

I absolutely loved this recipe.  I made it at home and with company at my mother's house.  Everyone loved it. This is one of my absolute favorites now. Thank you for the recipe.

Soo good! I always have some in the freezer. Heat it up and top with yogurt for dessert. Yum 😋

If the baked bread is as good as the raw batter, this is gonna become my favorite bread! The smell baking is heavenly

Made this and it was very good. if make it again I will drop the sweetener 5/8 cu.

Excellent. I don't have a "fan baking" oven. I double lined my air fryer with tinfoil and than 2 layers of parchment paper and used bake mode. I could smell it immediately as it baked, was concerned oven was too hot, turned the heat down and continued to bake it until a toothpick in the center came out clean. However, when I lifted the cake from the air fryer the sides of the cake were not baked. I put it in my regular stove oven and baked a bit longer. It's a Great recipe. I just have to experiment a bit more. The 5 eggs are a must with gluten free and I must remember to use more eggs when baking a cake

I’ve never had zucchini bread, I’ve never made zucchini bread but a friend gifted me a bunch of zucchini so I decided to try it.  It was amazing!!  I definitely will be making this again.  In fact I think I’ll make my fried a loaf as a thank you for the zucchini.

https://content.jwplatform.com/videos/Fl2xU7C6.mp4

keto zucchini bread

Bake up a batch of tender, melt-in-your-mouth Gluten-Free Almond Flour Shortbread Cookies. This simple recipe bakes in just 12 minutes!

Gluten-Free Almond Flour Shortbread Cookies

unsalted butter (at room temp (124 grams))

sugar ((60 grams))

almond flour ((300 grams))

raw organic cane sugar

Preheat oven

Cream butter

In a large bowl, beat the butter and sugar with an electric hand mixer until smooth and creamy. Add the vanilla and beat until well mixed.

Chill dough

Stir in the flour and salt until well mixed. Form the dough into a square, wrap in plastic wrap, and chill 20-30 minutes.

Roll dough

Once chilled, roll the shortbread between two layers of parchment paper (one on the bottom, one on top of the shortbread dough) until about 1/2 inch thick. You should have roughly a 10x8 inch square.

Cut cookies

Remove the top layer of parchment and cut the dough into 2x1.5 inch squares (you&#39;ll have 24). Gently transfer the parchment paper with the dough onto a cookie sheet.

Glaze cookies

Whisk the egg white and water until well mixed and brush on top of each cookie. Sprinkle with granulated cane sugar.

Bake until the edges are just golden brown, about 12-14 minutes (they set up a lot!). Cool completely on the pan.

Can these be stored at room temp for a week?  
Or should I freeze them?
PS  I rated 4 stars because they’re even better w almond flavoring. No 4.9 rating

I pressed the dough into a pie dish and baked it for 12 minutes. The recipe made enough dough for a 9" deep dish with a bit left over to make two test cookies. After allowing the pie crust to cool completely, add your favorite cream pie filling. French Silk was really amazing with the almond shortbread crust.

Top 9 almond flour recipes recipes from across the web

The most viewed almond flour recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Almond Flour Pancakes

Flourless Savory Cheddar Zucchini M...

Keto Blueberry Muffins

Almond Flour Bread Recipe

Air Fryer Everything Bagel Bites: A...

Almond Flour Strawberry Bread

Almond Flour Banana Bars

Keto Zucchini Bread

Gluten-Free Almond Flour Shortbread...

Top 9 almond flour recipes recipes from across the web

The most viewed almond flour recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Flour Pancakes

Flourless Savory Cheddar Zucchini M...

Keto Blueberry Muffins

Almond Flour Bread Recipe

Air Fryer Everything Bagel Bites: A...

Almond Flour Strawberry Bread

Almond Flour Banana Bars

Keto Zucchini Bread

Gluten-Free Almond Flour Shortbread...

The most viewed almond flour recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine