#coconutflourrecipes

[lowcarbspark]

Truly the best keto carrot 🥕 🍰 ever! Just 6 net carbs per slice, this carrot cake is made with coconut flour! Do you want a slice? Click the link in the bio for the recipe! . #carrotcake #ketocake #ketocarrotcake #ketodessert #sugarfreecarrotcake #sugarfree #ketodesserts #ketorecipes #healthy #oilfree #vegetarian #vegetariandesserts #glutenfreebaking #coconutflour #coconutflourrecipes #coconut #carrots #bakingcake #lovebaking #ketogenic #ketobaking #lowcarbspark https://www.instagram.com/p/B1RjWNkIGkC/?igshid=eli3suq5uysl

[reverenddollars]

Indulge in a delicious and moist keto-friendly blueberry bread made with coconut flour. This recipe is low in carbs and bursting with flavor, making it a perfect treat for those following a ketogenic diet.

Ingredients: 1/2 cup coconut flour. 1/2 cup almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 4 large eggs. 1/4 cup coconut oil, melted. 1/3 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Grease or line a loaf pan with parchment paper. In a mixing bowl, combine coconut flour, almond flour, erythritol, baking powder, and salt. In another bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until well combined. Gently fold in fresh blueberries into the batter. Pour the batter into the prepared loaf pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve. Enjoy your keto blueberry bread!

Prep Time: 15 minutes

Cook Time: 40 minutes

Western Woodlands

[jpfuentes2]

Enjoy these delicious grain-free waffles that are both crispy and wholesome. Made with almond and coconut flours, these waffles are perfect for a gluten-free and paleo-friendly breakfast or brunch.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. In a separate bowl, beat the eggs and then add melted coconut oil, almond milk, honey or maple syrup, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until well combined, creating a thick batter. Lightly grease the waffle iron with additional coconut oil if needed. Spoon the waffle batter onto the preheated waffle iron and spread it out evenly. Close the waffle iron and cook according to your waffle iron's instructions until the waffles are golden brown and crispy. Carefully remove the waffles from the iron and serve warm with your favorite toppings, such as fresh berries, yogurt, or a drizzle of maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

levi stute

[theketolivity]

Moist Keto Coconut Flour Cake Recipe: Nut-Free, 2g Net Carb

i've thrown away three coconut flour cakes in my life and i'm not ashamed to admit it

the first one was dry as sand. the second was gummy inside like undercooked pancake. the third looked perfect and then collapsed in the middle like a failed soufflé

the fix isn't more butter. it's not a different oven. it's a 5-minute rest after mixing

coconut flour keeps absorbing liquid even after you stop stirring. most recipes tell you to bake immediately. that's the failure point

this one stays moist for 4 days. it's actually nut-free now (fda finally said so in 2025). and i wrote out every way it can go wrong so you don't have to learn the hard way

Moist Keto Coconut Flour Cake Recipe: Nut-Free, 2g Net Carb

Make a moist keto coconut flour cake in 50 minutes — just 2g net carbs per slice. Nut-free, science-backed, with a troubleshooting matrix fo

[yknsuper]

Sugar-free harvest muffins that are both tasty and good for you are full of healthy things like almond flour, coconut flour, fresh vegetables, nuts, and raisins. Great for a treat without feeling bad!

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup shredded carrots. 1/2 cup grated zucchini. 1/2 cup chopped walnuts. 1/4 cup raisins. 1/4 cup unsweetened applesauce. 1/4 cup sugar-free maple syrup. 3 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt should all be mixed together in a large bowl. With a whisk, mix the eggs, sugar-free maple syrup, and plain applesauce in a different bowl. Add the dry ingredients to the wet ones and stir them together until everything is well mixed. Shred the carrots and zucchini and mix them in with the chopped walnuts and raisins. Fill up each muffin tin cup about two thirds of the way to the top with batter. Put muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your sugar-free harvest muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Heartfelt Folk Music

[lucidityzine]

These oatmeal cookies don't have any sugar, so they're great for people on the low-carb keto diet. They have erythritol and sugar-free maple syrup for sweetness and cinnamon and vanilla for flavor. They are made with almond flour and coconut.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened shredded coconut. 1/4 cup granulated erythritol. 1/4 cup sugar-free maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/4 cup sugar-free chocolate chips optional.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine almond flour, shredded coconut, erythritol, cinnamon, and salt. Add in melted coconut oil, sugar-free maple syrup, and vanilla extract. Mix until well combined. If desired, fold in sugar-free chocolate chips. Form dough into tablespoon-sized balls and place them onto the prepared baking sheet. Flatten each ball slightly with the palm of your hand. Bake in the preheated oven for 12-15 minutes, or until cookies are golden brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

Strawberry Crest High School Counseling Department

[scoutssfm]

This apple pecan cake is a delicious gluten-free dessert that is moist and full of flavor. This cake is great for any event because it is made with healthy almond and coconut flours, maple syrup for sweetness, grated apples, and crunchy pecans.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon cinnamon. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 4 large eggs. 1 teaspoon vanilla extract. 2 cups grated apples. 1 cup chopped pecans.

Instructions: Set the oven to 350F 175C and heat it up. Butter a round cake pan that is 9 inches in diameter. Mix almond flour, coconut flour, baking soda, salt, and cinnamon in a large bowl with a whisk. Add the eggs, maple syrup, vanilla extract, and coconut oil to a different bowl. Mix them together. Add the wet ingredients to the dry ones one at a time, stirring well after each addition. Add the grated apples and chopped pecans and mix them in until they are spread out evenly in the batter. When the cake pan is ready, pour the batter into it and spread it out evenly. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Victoria Gilbert

[b00m-shakalaka]

This apple pecan cake is a delicious gluten-free dessert that is moist and full of flavor. This cake is great for any event because it is made with healthy almond and coconut flours, maple syrup for sweetness, grated apples, and crunchy pecans.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon cinnamon. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 4 large eggs. 1 teaspoon vanilla extract. 2 cups grated apples. 1 cup chopped pecans.

Instructions: Set the oven to 350F 175C and heat it up. Butter a round cake pan that is 9 inches in diameter. Mix almond flour, coconut flour, baking soda, salt, and cinnamon in a large bowl with a whisk. Add the eggs, maple syrup, vanilla extract, and coconut oil to a different bowl. Mix them together. Add the wet ingredients to the dry ones one at a time, stirring well after each addition. Add the grated apples and chopped pecans and mix them in until they are spread out evenly in the batter. When the cake pan is ready, pour the batter into it and spread it out evenly. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Victoria Gilbert