paleo dessert

This decadent paleo molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one!

Chocolate Lava Cake (Paleo, Gluten-Free)

ghee (or coconut oil, plus more for greasing the ramekins)

cocoa powder

dark chocolate (70% cacao) (finely chopped)

eggs

sugar (or coconut sugar)

vanilla extract

Diamond Crystal kosher salt

almond flour (or cassava flour)

keto confectioners sugar

coconut cream

raspberries

Heat the oven

Heat the oven to 425°F with the rack in the middle position. 

Grease the ramekins

Lightly grease four 6-ounce ramekins with ghee or melted coconut oil and dust with unsweetened cocoa powder. Make sure to tap out any excess powder!

Place ramekins on baking sheet

Set the ramekins on a rimmed baking sheet.

Melt the chocolate and ghee

In a double boiler—a.k.a., a bowl that fits snugly over a pot of simmering water (but doesn’t actually touch the water), melt the ghee with the chocolate, stirring frequently until smooth and shiny. Alternatively, you can use a microwave oven to melt the ghee and chocolate. Place them in a glass bowl and microwave on high in 30-second intervals, stirring in between, until smooth. It should take about 1 minute total. Set the melted chocolate mixture aside.

Beat the egg mixture

In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt. Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.

Fold in the chocolate and flour

Fold the melted chocolate into the egg mixture, along with the almond or cassava flour. 

Mix batter

Mix well until uniform. The batter should thicken and take on the texture of chocolate pudding.

Divide the batter into the ramekins

Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.

Bake the lava cakes

Flatten the tops of the cakes and bake for 10 to 12 minutes, or until the sides of the cakes are firm but the centers are soft.  Start checking at 8 minutes to make sure you don’t overcook them!

Air fryer instructions

Cooking in an air fryer? Air fry at 400°F for 7 to 9 minutes or until sides are firm and the center is jiggly!

Cool the lava cakes

Transfer the cakes to a wire rack and cool in the ramekins for 1 minute—no longer!

Unmold the lava cakes

Run a butter knife on the inside edge of each ramekin. Then, cover each cake with a small plate and carefully turn each one over and unmold. 

Add optional toppings and serve

Dust with Swerve confectioners sweetener (or regular confectioners sugar) or serve with whipped coconut cream and/or berries. Serve immediately!

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

This decadent molten chocolate lava cake is the perfect way to celebrate a special occasion with your favorite gluten-free or nut-free loved one! It’s an easy, show-stopping dessert that's so much cheaper to make at home—and you can eat them in your sweatpants.

Chocolate Lava Cake (Paleo, Gluten Free, Nut Free)

a gluten free donut sure to delight your taste buds

air fryer Paleo French cruller

water

½ c grass fed butter

maple sugar

½ tsp Redmond Real Salt

Otto’s Cassava Flour, sifted

eggs, room temperature

*if frying traditionally, you'll need avocado oil

• AIR FRYER for that method,

• stand mixer

• wire rack to remove hot crullers to

• large pastry bag & large star tip, we used

• heavy bottomed dutch oven/cast iron pan for FRYING

• wire spider strainer, oil

• metal tongs to also use during the frying

• sift your flour, and place

• prepare your large pastry bag, fitted with a large star tip

• you’ll need 24 x 3" squares of cut parchment paper

• crack your eggs into a bowl

In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.

Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.

Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy and fall slowly from the paddle.

Place dough in a pastry bag fitted with a star tip and increase the heat on your oil to bring it to temperature.

Pipe a 2-2½" round circle of dough onto parchment squares. Place up to maybe 5 in your air fryer basket, making sure not to let them touch. (amount will vary depending on your brand) Air fry at 375° for 6-8 minutes or until edges become golden brown. Remove them from the basket & repeat with remaining crullers. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking. FOR OVEN BAKING: Place parchment squares in a preheated 375° oven and bake for 18-22 minutes until edges are golden brown, this may vary depending on your oven so keep an eye on them.

While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.

Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it’s on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it’s dry to touch.

AIR FRYER METHOD:

In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You’ll want it to be at 350°-375°

Pipe a 2-2½" round circle of dough onto two to three parchment squares. One at a time up, place 2-3 crullers upside down into hot oil so that parchment paper is on top. As the cruller begins to fry the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the crueller to fry upside down until you see a nice golden color on the sides. Carefully flip the cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to a wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don’t make them too large or the outside will get overdone before the inside has a chance to finish cooking.

TRADITIONAL FRYING METHOD

Delish.com brings you a super simple Keto Chocolate Truffles recipe.

Keto Chocolate Truffles

c. dark chocolate chips, melted

avocado,

Kosher salt

I added organic peanut chocolate powder to the mix.   It gave it a much creamier and complex flavor.   Yum!

Perfectly satisfies a chocolate craving. And super easy to make!

If you're not a fan of dark chocolate or cocoa (both of which are inherently a little bitter) then you may want to add a tsp. of keto sugar / maple syrup / honey to add some sweetness.

That said, I loved these and will definitely be making them again!

Absolutely amazing! I was quite surprised how well the avocado "vanished" into the fold. I added a tbsp of sriracha honey to mine, the sweetness helped highlight the salt and the chili rounded out the whole thing.

Delicious!  What kind of cocoa did you use?

These are delicious and super easy to make!!

https://streaming.hearstdigitalstudios.com/2a8832e9-c9f7-4f5b-90f7-6394c1b590be/video_rover_16x9_1080p_hd_1557776087_94295.mp4

These Keto Truffles Are Surprisingly Decadent

These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

Paleo Pumpkin Muffins

almond flour

pumpkin spice blend

baking soda

½ teaspoon cream of tartar (or 1 teaspoon lemon juice)

pumpkin purée

honey

Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.

Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.

Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.

Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!

Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.

Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.

https://content.jwplatform.com/videos/QMO5KMw9.mp4

hese grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

Gooey, Fudgy and can be made in under 30 minutes, these Healthy Banana Brownies delicious! They are gluten-free, Paleo, and kid friendly!

Healthy Banana Brownies

bananas **

almond butter

eggs (room temperature)

cacao powder

coconut sugar **

tsp baking soda

chocolate chip (divided)

sea salt

Preheat oven to 350F

In a large mixing bowl, mash ripe bananas...

In a large mixing bowl, mash ripe bananas with a fork or hand mixer

Add almond butter and eggs to the mashed...

Add almond butter and eggs to the mashed bananas

Mix the wet ingredients well until smooth and...

Mix the wet ingredients well until smooth and well combined

Add cacao powder, coconut sugar, baking soda, and...

Add cacao powder, coconut sugar, baking soda, and a pinch of salt to the wet ingredients. Mix until combined.

Gently fold 2/3 cup chocolate chips into the...

Gently fold 2/3 cup chocolate chips into the batter

Add the brownie batter to a parchment paper-lined...

Add the brownie batter to a parchment paper-lined 8x8 baking pan, then add the rest of the chocolate chips on top. Swirl a few spoonfuls of almond butter (optional).

Bake for 12 minutes

Take the brownie out of the oven and...

Take the brownie out of the oven and "slam" it on your kitchen counter gently and sprinkle sea salt on top (optional)

Bake for 9-10 more minutes (or until the...

Bake for 9-10 more minutes (or until the preferred doneness).

Cut the brownie into squares once it cools...

Cut the brownie into squares once it cools down.

https://mediavine-res.cloudinary.com/video/upload/ggzqz9lnb17u1ztxfqwf.mp4

THIS is the ONE best healthy fudge brownie you NEED. There is NO sugar, flour or butter in this dairy-free, gluten-free, paleo sweet potato brownie recipe!

Paleo Sweet Potato Brownies

Mango sago, an Asian-inspired tropical chilled treat, combines creamy coconut tapioca pudding and sweet and tangy mango chunks in an irresistible paleo and vegan-friendly dessert!

Mango Sago (Coconut Tapioca Pudding)

pearl tapioca

full-fat coconut milk

mango

¼ cup unsweetened toasted coconut flakes (optional)

Boil water in saucepan

Bring 6 cups of water in a large saucepan to a rolling boil over high heat.

Add the tapioca to the water

Once the water is boiling, pour in the tapioca.

Cook the tapioca

Lower the heat and maintain a simmer for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.

Drain the tapioca

Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.

Add the coconut milk pudding ingredients to the saucepan

Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.

Make the coconut milk pudding

Bring the coconut milk to a boil over high heat, stirring occasionally to dissolve the honey and salt.

Stir in the cooked tapioca

Turn off the heat and stir in the cooked tapioca.

Chill the coconut milk sago

Transfer the contents to a sealed storage container. Cover and chill in the refrigerator for at least 2 hours.

Remove sago from fridge and cut up mango

When you’re ready to serve, take the coconut sago out of the fridge and give it a stir in case there’s a thin layer of hardened fat on the top and cut up a mango.

Assemble mango sago

Grab some glasses and layer the coconut sago and diced mango. Top with toasted coconut flakes and dig in!

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

These homemade Melona bars are a vegan and paleo version of the popular Binggrae Melona dessert bars. This healthier version is made with only 4 ingredients and is just as delicious! Ultra-creamy, sweet, and taste like the real deal. 

Homemade Melona Ice Cream Bars 

cashews

honeydew (ripe)

tbsp maple syrup (plus more to taste)

Green food coloring (I like this natural brand)

Popsicle mold (I used this one)

Drain the soaked cashews and transfer the cashews to a high-powered blender.

Add coconut milk, honeydew cubes, and maple syrup.

Blend until smooth and creamy. Taste to add more maple syrup, if needed.

Optional: Add green food coloring (or mix blue and yellow together like I did), starting with 4 drops. Blend and add more until it reaches the desired shade.

Pour into the popsicle mold.

Freeze for at least 6 hours. Remove from the mold and enjoy!

Want to whip up a single serving of homemade gluten-free green tea flavored cake in just minutes? This paleo matcha mug cake is a delicious emerald-hued sponge cake that you can bake in your microwave or toaster oven!

Matcha Mug Cake (Paleo, Gluten-free, Keto-friendly)

matcha

maple syrup (or 1 tablespoon honey or 2 tablespoons allulose (keto-friendly))

avocado oil (or melted ghee)

coconut cream (optional)

In a measuring cup, add the almond flour, matcha, baking soda, and salt. Whisk until uniform.

Add the maple syrup or sweetener of choice, avocado oil, vanilla extract, and egg and whisk the batter until smooth.

Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal), place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. The paleo matcha mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.(I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.)

Let the cake cool for a few minutes and top with whipped coconut cream, if desired.

This is amazing!  Made as written except I doubled it and split between 2 mugs. Topped with coconut yogurt. Outstanding!

Hi, Michelle

thank you for sharing this recipe. I'd like to know if I want to substitute the almond flour with  mocaf (modified cassava) flour, will the measurement be the same as the cassava flour that you mentioned before? I mean both cassava flour and modified cassava flour are non gluten flour.

The second one, Can I change allulose to stevia, and how to measure the amount of it? 

thank you

The first few times I made this with baking soda as noted in the recipe my cake did not rise but rather coagulated into a very eggy tasting and smelling mass. I figured the baking soda was missing some acid so added a pinch of cream of tartar, which worked like a charm! I realized this is basically just baking powder so now I just replace the 1/8 teaspoon baking soda with powder. Now it looks exactly like the photos and tastes amazing. I wonder if perhaps the baking soda is a mistype? Thanks Michelle!

Would it work to triple the recipe and bake into a Matcha Cake in oven instead? I love Matcha Pound Cake and struggling to find a healthy version of it. Thank you so much, your books have change my life!

This is the best mug cake I've found! Cooks up well and tastes perfect.

Guess I'm coming late to the game, but...I used your chocolate version I found in your new Let's Go! cookbook (Love it!), and it was exactly what I needed for a sweet treat tonight. My husband shared it with me, and he started talking about all the varieties we could make.**He is an 'Eat-anything-I-want-sugar-and- all, skinny dude' that loves your recipes too!  Thanks!

https://content.jwplatform.com/videos/vNGP0DuT.mp4

Top 8 paleo dessert recipes from across the web

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

Top Tags

Chocolate Lava Cake (Paleo, Gluten-...

air fryer Paleo French cruller

Keto Chocolate Truffles

Paleo Pumpkin Muffins

Healthy Banana Brownies

Mango Sago (Coconut Tapioca Pudding...

Homemade Melona Ice Cream Bars

Matcha Mug Cake (Paleo, Gluten-free...

Top 8 paleo dessert recipes from across the web

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

Top Tags

Chocolate Lava Cake (Paleo, Gluten-...

air fryer Paleo French cruller

Keto Chocolate Truffles

Paleo Pumpkin Muffins

Healthy Banana Brownies

Mango Sago (Coconut Tapioca Pudding...

Homemade Melona Ice Cream Bars

Matcha Mug Cake (Paleo, Gluten-free...

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