#paleosweettooth

[kuroshiro2000]

Enjoy a tasty grain-free dessert by making this Paleo Caramel Apple Cake. It's made with healthy ingredients like almond and coconut flour, sweetened with honey, and topped with a decadent caramel sauce. This makes it the ideal Paleo dessert to satisfy your sweet tooth.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1 tsp baking soda. 1/4 tsp salt. 1 tsp cinnamon. 1/2 tsp nutmeg. 3 large eggs. 1/4 cup honey. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 2 medium apples, peeled and diced. 1/2 cup chopped pecans or walnuts. 1/2 cup coconut sugar. 1/4 cup full-fat coconut milk. 1 tbsp coconut oil.

Instructions: Set oven temperature to 175C 350F. Butter a 9-inch circular cake pan. Almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg should all be combined in a big bowl. Whisk eggs, honey, melted coconut oil, and vanilla extract in a separate bowl. Stirring until thoroughly blended, gradually add the wet ingredients to the dry ingredients. Add chopped nuts and diced apples and mix well. After the cake pan is ready, pour the batter into it and spread it evenly. When a toothpick inserted into the center comes out clean, bake for 25 to 30 minutes. Make the caramel sauce while the cake bakes. Heat coconut oil, coconut milk, and coconut sugar in a saucepan over medium heat. Simmer the mixture, stirring constantly, for 5 to 7 minutes, or until the sugar is completely dissolved and the sauce starts to thicken. When the cake is done, take it out of the oven and give it ten minutes to cool. Before serving, drizzle the cake with the warm caramel sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

I am sleepless

[vgersix]

Savor the rich flavors of cookie dough, cheesecake, and brownie crust combined in one delicious dessert that is Paleo-friendly. Ideal for meeting your sweet tooth without deviating from your Paleo diet.

Ingredients: For the Brownie Crust:. 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. Pinch of salt. 1/4 cup coconut oil, melted. 1 egg. For the Cookie Dough Layer:. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. For the Cheesecake Filling:. 2 cups cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch springform pan. In a mixing bowl, combine all the ingredients for the brownie crust. Press the mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes, then let it cool. While the crust is cooling, prepare the cookie dough layer. In another mixing bowl, combine almond flour, coconut flour, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Fold in chocolate chips. Set aside. To make the cheesecake filling, drain the soaked cashews and place them in a blender or food processor. Add coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Spread the cookie dough layer evenly over the cooled brownie crust in the pan. Pour the cheesecake filling over the cookie dough layer. Smooth the top with a spatula and tap the pan gently to remove any air bubbles. Place the cheesecake in the freezer to set for at least 4 hours or overnight. Before serving, let the cheesecake thaw for about 10-15 minutes at room temperature. Slice and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

celebrating river phoenix

[no-command-but-mine]

Savor the decadence of this dessert that fits the Paleo diet. This crme brle has a base of creamy avocado and date caramel, and a caramelized coconut sugar crust for a delightful crunch on top.

Ingredients: 1 cup dates, pitted. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt. 2 ripe avocados. 1/4 cup coconut sugar, for caramelizing.

Instructions: In a food processor, blend dates, almond milk, melted coconut oil, vanilla extract, and sea salt until smooth and creamy. Divide the mixture evenly among small ramekins. Chill the ramekins in the refrigerator for at least 2 hours or until set. Just before serving, sprinkle coconut sugar evenly over the surface of each crme brle. Using a kitchen torch, caramelize the coconut sugar until golden and crispy. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Jennifer Crow

[cptairbubbles]

This Paleo Banana Upside Down Cake lets you enjoy the nutty goodness of almond and coconut flours combined with the sweetness of ripe bananas. In keeping with the Paleo diet, this grain-free, dairy-free, and refined sugar-free dessert is ideal for sating your sweet tooth.

Ingredients: 3 ripe bananas, sliced. 1/4 cup coconut oil, melted. 1/3 cup honey or maple syrup. 3 large eggs. 1 tsp vanilla extract. 2 cups almond flour. 1/2 cup coconut flour. 1 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt. 1/4 cup chopped pecans optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a 9-inch circular cake pan with coconut oil. In the pan's bottom, arrange the sliced bananas in a single layer. Combine the melted coconut oil and honey or maple syrup in a mixing bowl. To the oil and honey mixture, add the eggs and vanilla extract, and whisk until thoroughly blended. Almond flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a different bowl. Mixing slowly will create a smooth batter as you gradually incorporate the dry ingredients into the wet ones. Evenly distribute the batter over the cut bananas in the cake pan. Add chopped pecans to the batter's top if you'd like. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After letting the cake cool in the pan for a few minutes, carefully turn it over so that the bananas are on top on a serving plate. Cut your delicious Paleo Banana Upside Down Cake into slices and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Jerry Galeries

[aquaspidersart]

This Paleo Banana Upside Down Cake lets you enjoy the nutty goodness of almond and coconut flours combined with the sweetness of ripe bananas. In keeping with the Paleo diet, this grain-free, dairy-free, and refined sugar-free dessert is ideal for sating your sweet tooth.

Ingredients: 3 ripe bananas, sliced. 1/4 cup coconut oil, melted. 1/3 cup honey or maple syrup. 3 large eggs. 1 tsp vanilla extract. 2 cups almond flour. 1/2 cup coconut flour. 1 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt. 1/4 cup chopped pecans optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a 9-inch circular cake pan with coconut oil. In the pan's bottom, arrange the sliced bananas in a single layer. Combine the melted coconut oil and honey or maple syrup in a mixing bowl. To the oil and honey mixture, add the eggs and vanilla extract, and whisk until thoroughly blended. Almond flour, coconut flour, baking soda, cinnamon, and a small amount of salt should all be combined in a different bowl. Mixing slowly will create a smooth batter as you gradually incorporate the dry ingredients into the wet ones. Evenly distribute the batter over the cut bananas in the cake pan. Add chopped pecans to the batter's top if you'd like. A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven. After letting the cake cool in the pan for a few minutes, carefully turn it over so that the bananas are on top on a serving plate. Cut your delicious Paleo Banana Upside Down Cake into slices and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

Jerry Galeries