25+ Nutritious Almond Flour Breakfast Bread Recipes You’ll Love

Welcome to a world of delicious possibilities with almond flour! If you’re looking to switch up your breakfast routine or need gluten-free options that are both healthy and satisfying, you’ve come to the right place.

Almond flour is a fantastic alternative to traditional wheat flour, packed with protein, healthy fats, and fiber.

This versatile ingredient lends itself to a variety of breakfast breads, from sweet muffins to savory biscuits, ensuring there’s something for everyone.

In this article, we’ll explore 25+ almond flour breakfast bread recipes that will not only satisfy your taste buds but also fuel your morning with wholesome goodness.

Whether you’re meal prepping for a busy week or indulging in a leisurely brunch, these recipes are bound to become your new favorites!

25+ Nutritious Almond Flour Breakfast Bread Recipes You’ll Love

Incorporating almond flour into your breakfast breads opens up a world of flavor, nutrition, and creativity.

With these 25+ almond flour breakfast bread recipes, you can enjoy a delightful array of options that cater to various tastes and dietary preferences.

From fluffy muffins bursting with fruit to savory biscuits perfect for pairing with eggs, there’s no shortage of delicious choices to start your day right.

We hope you feel inspired to experiment with almond flour in your kitchen and discover new breakfast favorites that are both nutritious and satisfying.

Don’t hesitate to share your experiences and variations on these recipes; we love hearing how you make them your own!

Almond Flour Banana Bread

This moist and flavorful banana bread is a fantastic way to start your day. Made with ripe bananas and almond flour, it’s naturally gluten-free and packed with nutrients. Whether enjoyed warm with a pat of butter or toasted with a drizzle of honey, this banana bread is sure to please everyone at the breakfast table.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it lightly.
2. In a large mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the almond flour, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This almond flour banana bread not only delivers on taste but is also a nutritious option that can help kickstart your day. The natural sweetness from the bananas means you can use less added sugar, making it a healthier choice. Enjoy a slice with your morning coffee or as an afternoon snack—it’s incredibly versatile!

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are bursting with fresh blueberries and are wonderfully moist. They’re a great grab-and-go breakfast option that satisfies sweet cravings while remaining healthy. Perfect for busy mornings or weekend brunches, these muffins are sure to become a favorite in your household.

Ingredients:

• 2 cups almond flour
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These almond flour blueberry muffins are a delightful way to incorporate fruits into your breakfast. With their tender crumb and burst of juicy blueberries, they provide a perfect balance of flavors. Plus, they’re packed with healthy fats and fiber, making them a satisfying choice that will keep you full until lunchtime. Whether enjoyed at home or on the go, these muffins are bound to become a breakfast staple.

Almond Flour Pumpkin Spice Bread

This almond flour pumpkin spice bread is a seasonal delight that brings the warmth of fall into your morning routine. Rich with pumpkin flavor and aromatic spices, it’s a perfect breakfast treat with a cup of coffee or tea. This bread is not only delicious but also healthy, offering a great way to enjoy the flavors of autumn.

Ingredients:

• 1 1/2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine the almond flour, baking soda, pumpkin pie spice, and salt.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This almond flour pumpkin spice bread is a delightful treat that celebrates the flavors of the season. Its moist texture and fragrant spices make it irresistible, and it’s a wholesome option that can be enjoyed for breakfast or as a snack. Slice it up, spread a little butter or cream cheese on top, and you’ll have a delicious start to your day or a cozy afternoon treat. With the added benefit of pumpkin, you’ll be nourishing your body while indulging your taste buds.

Almond Flour Zucchini Bread

This almond flour zucchini bread is a delightful combination of moistness and flavor, perfect for breakfast or a snack. Packed with shredded zucchini, it adds a healthy twist while keeping the bread light and fluffy. The subtle sweetness makes it an ideal choice for those looking for a nutritious option that doesn’t compromise on taste.

Ingredients:

• 2 cups almond flour
• 1 cup shredded zucchini (about 1 medium zucchini)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the shredded zucchini, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the nuts or raisins.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour zucchini bread is not only delicious but also a fantastic way to sneak in some extra vegetables into your diet. The zucchini keeps the bread moist and tender while adding a subtle flavor that pairs beautifully with the warm spices. Enjoy it as is or spread some almond butter for an extra protein boost—this bread is versatile and can be enjoyed at any time of the day!

Almond Flour Chocolate Chip Pancakes

These almond flour chocolate chip pancakes are a decadent yet healthy breakfast option that will please both kids and adults alike. Fluffy, rich, and slightly sweet, these pancakes can be whipped up in no time, making them perfect for busy mornings or leisurely weekend brunches. Drizzled with maple syrup or topped with fresh fruit, they are sure to become a family favorite.

Ingredients:

• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. In a mixing bowl, combine the almond flour, baking powder, and salt.
2. In another bowl, whisk together the eggs, milk, honey (or maple syrup), and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
7. Serve warm with maple syrup, fresh fruit, or yogurt.

These almond flour chocolate chip pancakes offer a delightful way to indulge without the guilt. Rich in healthy fats and protein from the almond flour, they provide sustained energy to keep you going throughout the day. Whether served on a special occasion or a regular weekday morning, these pancakes will make breakfast feel like a treat!

Almond Flour Cinnamon Roll Casserole

This almond flour cinnamon roll casserole is a creative and easy twist on traditional cinnamon rolls. Perfect for a brunch gathering or a special breakfast, this casserole combines the warm flavors of cinnamon and nutmeg with the nutty goodness of almond flour. It’s easy to prepare and serves a crowd, making it a great addition to your breakfast repertoire.

Ingredients:

• 2 cups almond flour
• 4 large eggs
• 1/4 cup coconut milk (or any milk of choice)
• 1/4 cup honey or maple syrup
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup melted coconut oil or butter
• 1/2 cup brown sugar or coconut sugar (for filling)
• 1 tablespoon ground cinnamon (for filling)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a mixing bowl, whisk together the almond flour, baking powder, salt, cinnamon, eggs, coconut milk, and melted coconut oil until smooth.
3. In a small bowl, mix the brown sugar and cinnamon for the filling.
4. Pour half of the batter into the greased baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter, then pour the remaining batter on top.
5. Use a knife to swirl the filling slightly into the batter for a marbled effect.
6. Bake for 25-30 minutes, or until golden and a toothpick inserted into the center comes out clean.
7. Let cool slightly before slicing and serving.

This almond flour cinnamon roll casserole captures all the delicious flavors of traditional cinnamon rolls while being gluten-free and healthier. The casserole format makes it easy to serve a group, and the delightful aroma that fills your kitchen as it bakes will have everyone eagerly anticipating breakfast. Enjoy it warm, perhaps with a drizzle of icing or a dollop of yogurt, for a comforting and satisfying start to your day!

Almond Flour Chocolate Banana Bread

This almond flour chocolate banana bread is a rich and indulgent twist on traditional banana bread. It combines the natural sweetness of ripe bananas with cocoa powder and chocolate chips, creating a decadent loaf that’s perfect for breakfast or dessert. This bread is gluten-free and packed with flavor, making it a delightful treat for chocolate lovers.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 1/3 cup cocoa powder
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chocolate chips (dark or semi-sweet)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Mix until well blended.
3. In another bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This almond flour chocolate banana bread is a heavenly combination of flavors and textures. The rich chocolate notes perfectly complement the sweetness of the bananas, creating a moist and tender loaf that’s satisfying and delightful. It makes for an excellent breakfast option or a sweet afternoon snack, and the added health benefits of almond flour make it a guilt-free indulgence you can feel good about!

Almond Flour Carrot Cake Muffins

These almond flour carrot cake muffins are a fantastic way to enjoy the flavors of classic carrot cake in a portable breakfast form. Moist and flavorful, these muffins are studded with grated carrots and warm spices, making them a nutritious option that’s perfect for any time of day. Whether served as a grab-and-go breakfast or a mid-morning snack, these muffins are sure to impress.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the grated carrots, eggs, honey (or maple syrup), and melted coconut oil. Mix until well combined.
3. In another bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. If desired, fold in the nuts and dried fruit.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These almond flour carrot cake muffins are not only delicious but also a great way to incorporate vegetables into your breakfast. The natural sweetness from the carrots and optional dried fruit makes these muffins a wholesome choice that everyone will love. They are perfect for meal prep and can be stored in the fridge or freezer, ensuring you always have a nutritious breakfast option ready to go!

Almond Flour Coconut Pancakes

These almond flour coconut pancakes are a delightful tropical twist on traditional pancakes. Fluffy and light, they are infused with the rich flavor of coconut and can be served with fresh fruit, syrup, or yogurt. This recipe is perfect for breakfast or brunch and is sure to transport your taste buds to a sunny paradise.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup coconut milk (or any milk of choice)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Coconut oil or butter for cooking

Instructions:

1. In a mixing bowl, combine the almond flour, shredded coconut, baking powder, and salt.
2. In another bowl, whisk together the eggs, coconut milk, honey (or maple syrup), and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
7. Serve warm with fresh fruit, syrup, or yogurt.

These almond flour coconut pancakes are a delightful way to start your day. The combination of almond flour and coconut gives them a unique flavor and texture that is sure to please. They are not only gluten-free but also packed with healthy fats, making them a satisfying breakfast option. Enjoy these pancakes with your favorite toppings for a breakfast experience that feels both indulgent and wholesome!

Almond Flour Blueberry Breakfast Bars

These almond flour blueberry breakfast bars are a wholesome and satisfying option for a quick breakfast or snack on the go. Bursting with juicy blueberries and made with simple ingredients, they’re perfect for meal prep. These bars are naturally sweetened and gluten-free, making them a great alternative to store-bought breakfast snacks.

Ingredients:

• 2 cups almond flour
• 1 cup fresh or frozen blueberries
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, salt, and cinnamon (if using).
3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Spread the batter evenly in the prepared baking dish, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into bars for serving.

These almond flour blueberry breakfast bars are not only delicious but also versatile. They make a perfect grab-and-go option for busy mornings or a healthy afternoon snack. The blueberries provide a burst of flavor and antioxidants, while the almond flour ensures a satisfying, nutty base. Pack them for a picnic, or enjoy them with your morning coffee for a delightful start to your day!

Almond Flour Pumpkin Spice Muffins

These almond flour pumpkin spice muffins are a must-try for fall lovers. With the warm flavors of pumpkin and spices like cinnamon and nutmeg, these muffins are not only delicious but also nutritious. They are gluten-free and can be enjoyed for breakfast or as a sweet treat throughout the day.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin spice
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the pumpkin puree, eggs, honey (or maple syrup), and melted coconut oil. Mix until well blended.
3. In another bowl, whisk together the almond flour, baking soda, baking powder, pumpkin spice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the nuts.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These almond flour pumpkin spice muffins are perfect for celebrating the flavors of autumn. The pumpkin not only adds a moist texture but also provides a good dose of vitamins and fiber. Enjoy them fresh out of the oven, or store them for a quick breakfast option throughout the week. These muffins will fill your kitchen with a delightful aroma and keep you coming back for more!

Almond Flour Cheddar and Chive Biscuits

These almond flour cheddar and chive biscuits are a savory breakfast option that pairs beautifully with eggs or soup. Rich in flavor and gluten-free, these biscuits are incredibly easy to make and can be enjoyed warm from the oven. Their cheesy goodness and fresh chives make them a standout addition to any breakfast table.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, salt, black pepper (if using), cheddar cheese, and chives.
3. In another bowl, whisk together the eggs and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Using your hands, form small balls of dough and place them on the prepared baking sheet, flattening them slightly.
6. Bake for 15-20 minutes, or until the biscuits are golden brown on the edges.
7. Let cool slightly before serving.

These almond flour cheddar and chive biscuits are not only delicious but also incredibly versatile. They can be served as a side with breakfast, enjoyed with soup or salad, or even as a snack on their own. The combination of sharp cheddar and fresh chives provides a delightful flavor that is sure to impress. Warm them up before serving for the best experience, and enjoy these biscuits as a delightful addition to your breakfast repertoire!

Almond Flour Lemon Poppy Seed Muffins

These almond flour lemon poppy seed muffins are a bright and refreshing breakfast choice. The zesty lemon flavor combined with the crunch of poppy seeds creates a delightful treat that is both light and satisfying. Perfect for brunch or an afternoon snack, these muffins are gluten-free and a great way to start your day with a burst of citrus.

Ingredients:

• 2 cups almond flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, lemon zest, and lemon juice until well blended.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the poppy seeds.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These almond flour lemon poppy seed muffins are a delightful way to enjoy a refreshing breakfast. The tangy lemon flavor is invigorating and pairs beautifully with the nutty almond flour and the slight crunch of poppy seeds. They are perfect for meal prep and can be stored in an airtight container for a quick breakfast option throughout the week. Enjoy them fresh with a cup of tea or coffee, and relish the bright flavors that will awaken your taste buds!

Almond Flour Bacon and Egg Breakfast Cups

These almond flour bacon and egg breakfast cups are a savory and protein-packed option for a quick and satisfying meal. Ideal for busy mornings, these cups can be made ahead of time and reheated when you need them. The combination of crispy bacon, fluffy eggs, and the nutty flavor of almond flour makes for a delicious breakfast that is gluten-free and easy to prepare.

Ingredients:

• 1 cup almond flour
• 4 large eggs
• 4 slices of cooked bacon, crumbled
• 1/4 cup shredded cheese (cheddar or your choice)
• 1/4 cup chopped bell peppers or spinach (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray or olive oil for greasing the muffin tin

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the almond flour, eggs, salt, and pepper until smooth.
3. Stir in the crumbled bacon, shredded cheese, and chopped vegetables (if using).
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
6. Allow to cool slightly before removing the breakfast cups from the muffin tin.

These almond flour bacon and egg breakfast cups are not only delicious but also incredibly versatile. You can easily customize them with your favorite vegetables or cheeses, making them a great way to use up leftover ingredients. They are perfect for meal prep; just store them in the refrigerator and reheat when you need a quick breakfast option. Enjoy these cups hot or at room temperature for a tasty and nutritious start to your day!

Almond Flour Raspberry Cream Cheese Swirl Bread

This almond flour raspberry cream cheese swirl bread is a delightful combination of sweet and tart flavors. The creamy, tangy swirls of cream cheese combined with fresh raspberries create a beautiful and delicious loaf that’s perfect for breakfast or a special treat. This gluten-free bread is a unique addition to your morning routine and is sure to impress family and friends.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 4 oz cream cheese, softened
• 1 tablespoon sugar (optional, for sweetening cream cheese)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. In a separate bowl, beat the softened cream cheese with sugar (if using) until smooth and creamy.
6. Pour half of the almond flour batter into the prepared loaf pan. Spread half of the cream cheese mixture on top, then sprinkle half of the raspberries over it. Repeat with the remaining batter, cream cheese, and raspberries, swirling them slightly with a knife.
7. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This almond flour raspberry cream cheese swirl bread is a delicious and visually stunning addition to your breakfast table. The tartness of the raspberries complements the creamy sweetness of the cream cheese, creating a delightful flavor balance. Perfect for a weekend brunch or a special occasion, this bread can be enjoyed warm or toasted. Savor each slice and enjoy the beautiful combination of flavors that will brighten your morning!

Note: More recipes​ are coming soon!