35+ Delicious Friday Gluten-Free Almond Flour Recipes to Try This Weekend

Are you looking to enjoy a gluten-free Friday with mouthwatering treats that are both healthy and delicious?

Look no further! Almond flour is the perfect gluten-free ingredient to help you create a variety of baked goods, from sweet to savory.

Whether you’re craving soft cakes, fluffy muffins, or warm, gooey cookies, almond flour is a versatile and nutritious option for any recipe. Its naturally nutty flavor and moist texture make it a favorite among gluten-free bakers.

In this blog, we’ll share 35+ incredible Friday gluten-free almond flour recipes that will have you excited to kick off your weekend with some tasty, guilt-free indulgence.

These recipes are not only gluten-free, but many are also low-carb, keto-friendly, and packed with healthy fats and protein, making them perfect for a variety of dietary preferences.

Let’s dive into these scrumptious almond flour recipes that will elevate your Fridays to a whole new level of deliciousness!

35+ Delicious Friday Gluten-Free Almond Flour Recipes to Try This Weekend

By now, you’ve discovered that almond flour is not only an excellent gluten-free alternative, but it’s also incredibly versatile.

Whether you’re looking for a quick breakfast to kickstart your Friday, a delightful snack, or a show-stopping dessert, almond flour has got you covered.

From light, fluffy cakes to hearty breads and crunchy snacks, these 35+ recipes offer something for everyone.

So, next time you find yourself planning your Friday meals, make sure to incorporate almond flour into your baking!

With its rich flavor, moist texture, and healthy benefits, you’ll be able to enjoy indulgent treats without sacrificing your dietary goals.

Here’s to making your Fridays a little sweeter and a lot more gluten-free!

Almond Flour Pancakes

These light and fluffy almond flour pancakes are a perfect gluten-free breakfast option for a relaxing Friday morning. With a rich, nutty flavor from the almond flour and a slight sweetness, these pancakes offer a delicious twist on a classic. You can top them with your favorite fruits, maple syrup, or even a dollop of whipped cream for an indulgent start to your weekend.

Ingredients

• 2 cups almond flour
• 2 large eggs
• 1/4 cup almond milk (or milk of choice)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder (gluten-free)
• Pinch of salt
• Butter or oil for cooking

Instructions

1. In a large mixing bowl, whisk together almond flour, baking powder, and salt.
2. In another bowl, beat the eggs and add the almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Spoon the batter into the skillet, cooking a few pancakes at a time. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve with your favorite toppings, such as fresh fruit, syrup, or powdered sugar.

These almond flour pancakes are not only gluten-free but also high in protein and healthy fats, making them a great way to start the day. Their texture is tender yet satisfying, and the flavor pairs wonderfully with a variety of toppings. Whether you enjoy them for a simple breakfast or a leisurely brunch, they’re sure to become a staple in your gluten-free recipe collection.

Almond Flour Banana Bread

This almond flour banana bread is a wonderfully moist and naturally sweet treat that makes the perfect Friday afternoon snack or dessert. With ripe bananas adding natural sweetness and almond flour providing a rich, nutty flavor, this gluten-free banana bread is a great option for those looking for a healthier alternative to traditional banana bread.

Ingredients

• 2 ripe bananas
• 2 cups almond flour
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup melted coconut oil or butter
• Chopped nuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, maple syrup, vanilla extract, and melted coconut oil, stirring until well combined.
4. In a separate bowl, mix the almond flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Pour the batter into the prepared loaf pan and sprinkle with optional chopped nuts or chocolate chips.
7. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This almond flour banana bread is a delightful treat that delivers both flavor and texture in every bite. The bananas add natural sweetness, while the almond flour ensures a rich, moist crumb. It’s perfect for those following a gluten-free diet and anyone who loves a healthy twist on a classic. Enjoy a slice with your afternoon tea or as a healthy dessert option—it’s sure to satisfy your cravings!

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are a gluten-free version of the classic dessert everyone loves. The almond flour provides a chewy texture and a nutty flavor, while the chocolate chips add a decadent touch. These cookies are easy to make, require minimal ingredients, and are sure to become a Friday night favorite.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup coconut oil or butter, softened
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, cream together the coconut oil (or butter) and maple syrup (or honey).
4. Beat in the egg and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip cookies are a simple yet indulgent treat that can be enjoyed by everyone, especially those following a gluten-free diet. The almond flour gives the cookies a chewy texture, while the coconut flour helps maintain structure without any added gluten. The combination of the rich chocolate chips and the nutty base makes for a truly irresistible cookie. Perfect for a cozy Friday evening, these cookies are sure to disappear quickly!

Almond Flour Crust Pizza

This almond flour pizza crust is a gluten-free, low-carb alternative to traditional pizza dough. With its crispy texture and nutty flavor, it serves as a perfect base for your favorite pizza toppings. Whether you’re craving a classic margherita or something more adventurous, this easy-to-make pizza crust is a great way to indulge without the gluten.

Ingredients

• 2 cups almond flour
• 1/4 cup ground flaxseed
• 1 large egg
• 1/4 teaspoon baking soda
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• 1/4 cup warm water (or as needed)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet or pizza stone with parchment paper.
2. In a large bowl, combine the almond flour, flaxseed, baking soda, garlic powder, and salt.
3. Add the egg, olive oil, Italian seasoning, and warm water. Mix until a dough forms.
4. Place the dough on the parchment paper and, using your hands, spread it out into a round pizza shape, about 1/4-inch thick.
5. Bake the crust for 12-15 minutes, or until golden brown.
6. Remove the crust from the oven and add your desired toppings.
7. Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Slice and serve hot.

This almond flour pizza crust is a delicious and satisfying gluten-free option for pizza lovers. It’s easy to make and pairs wonderfully with any of your favorite toppings. The almond flour gives it a slightly nutty flavor and a crispy texture, making it the perfect base for a guilt-free pizza night. Whether you’re hosting a family pizza night or enjoying a solo dinner, this crust will impress everyone!

Almond Flour Lemon Muffins

These almond flour lemon muffins are a refreshing and light gluten-free treat for your Friday morning or afternoon snack. The bright, zesty lemon flavor combined with the nutty almond flour creates a delightful balance of sweetness and citrus. These muffins are perfect for a cozy breakfast or as a quick snack to enjoy with your afternoon tea.

Ingredients

• 2 cups almond flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder (gluten-free)
• Pinch of salt
• 1/4 cup chopped almonds (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, honey, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 of the way.
6. Sprinkle chopped almonds on top, if desired.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before serving.

These almond flour lemon muffins are a perfect balance of sweetness and tang, with a moist texture that’s hard to beat. The almond flour makes them naturally gluten-free and adds a lovely nutty flavor, while the lemon zest and juice brighten up each bite. They are an excellent option for anyone looking for a light, refreshing muffin to enjoy for breakfast, brunch, or as an afternoon snack.

Almond Flour Chocolate Cake

This rich and decadent almond flour chocolate cake is a perfect treat to indulge in on a Friday evening. With its moist crumb and intense chocolate flavor, this cake is the ultimate gluten-free dessert. The almond flour adds a subtle nuttiness that complements the sweetness of the chocolate, creating a dessert that is both luxurious and satisfying.

Ingredients

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda (gluten-free)
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the eggs and add the maple syrup, melted coconut oil, vanilla extract, and almond milk.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Stir in the chocolate chips, if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Once cooled, frost with your favorite frosting, or enjoy as is.

This almond flour chocolate cake is rich, moist, and perfectly sweetened. It’s a fantastic gluten-free option for anyone with a sweet tooth, especially for a Friday night dessert. The almond flour adds an extra layer of flavor and texture, making the cake not only gluten-free but also incredibly delicious. Whether served with frosting or enjoyed plain, this cake is a showstopper that will impress any guest or satisfy your chocolate cravings.

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are a delightful gluten-free treat, perfect for a Friday morning breakfast or afternoon snack. The almond flour creates a moist, tender crumb, while the sweet, juicy blueberries add bursts of freshness in every bite. Light, flavorful, and easy to prepare, these muffins will quickly become a favorite for anyone following a gluten-free diet.

Ingredients

• 2 cups almond flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder (gluten-free)
• Pinch of salt
• 1/2 teaspoon cinnamon (optional)
• 1 cup fresh or frozen blueberries
• 1/4 cup almond milk (or any milk of choice)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk the eggs, honey (or maple syrup), vanilla extract, and almond milk until combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour blueberry muffins are a delicious and nutritious gluten-free option that’s packed with flavor. The almond flour gives them a soft, moist texture, while the fresh blueberries provide sweetness and a pop of color. Perfect for a cozy breakfast or an afternoon snack, these muffins are both healthy and indulgent at the same time, making them the ideal treat to enjoy on a Friday.

Almond Flour Zucchini Bread

This gluten-free almond flour zucchini bread is an easy-to-make, moist, and flavorful treat that can be enjoyed any time of the day. The zucchini adds moisture and a subtle texture, while the almond flour ensures a soft, nutty crumb. With hints of cinnamon and vanilla, this bread is perfect for an afternoon snack or a healthy dessert option.

Ingredients

• 2 cups almond flour
• 1 cup grated zucchini (excess moisture squeezed out)
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder (gluten-free)
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/4 cup coconut oil or butter, melted
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, maple syrup, vanilla extract, and melted coconut oil or butter.
4. Stir the grated zucchini into the wet ingredients, ensuring it is well combined.
5. Add the wet ingredients to the dry ingredients and mix until smooth.
6. Fold in the chopped nuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour zucchini bread is a delicious and healthy gluten-free option for those looking to incorporate more vegetables into their diet. The zucchini helps keep the bread moist, while the almond flour gives it a nutty richness. Perfect for breakfast, a snack, or dessert, this bread is a great way to enjoy a classic treat with a gluten-free twist. It’s both flavorful and satisfying, making it an excellent choice for a Friday treat!

Almond Flour Cinnamon Rolls

These almond flour cinnamon rolls are a delightful gluten-free alternative to the classic treat. Soft, tender rolls are filled with a sweet cinnamon-sugar filling and topped with a rich cream cheese glaze. Perfect for a special Friday breakfast or brunch, these rolls will have everyone asking for seconds, and they’re sure to impress guests or family members who follow a gluten-free diet.

Ingredients
For the dough:

• 2 cups almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder (gluten-free)
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1/2 teaspoon vanilla extract
• 1/4 cup almond milk (or any milk of choice)

For the cinnamon filling:

• 1/4 cup coconut sugar or brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons melted coconut oil or butter

For the glaze:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1-2 tablespoons almond milk (or any milk of choice)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish or line with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil (or butter), vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Roll the dough out between two sheets of parchment paper into a rectangle, about 1/4-inch thick.
6. For the filling, mix the coconut sugar (or brown sugar), cinnamon, and melted coconut oil (or butter) in a small bowl. Spread the cinnamon filling evenly over the dough.
7. Carefully roll the dough into a log, then slice it into 8 equal pieces.
8. Place the rolls in the prepared baking dish and bake for 18-20 minutes, or until golden brown.
9. While the rolls are baking, prepare the glaze by whisking together the cream cheese, powdered sugar, vanilla extract, and almond milk.
10. Once the rolls are done baking, remove from the oven and allow to cool slightly before drizzling with the cream cheese glaze.
11. Serve warm and enjoy!

These almond flour cinnamon rolls are a decadent yet gluten-free indulgence that makes a wonderful treat for any Friday morning. The almond flour creates a soft, tender dough, while the cinnamon-sugar filling adds warmth and sweetness. Topped with a rich cream cheese glaze, these rolls are the ultimate comfort food. They’re perfect for a special brunch or a cozy breakfast, providing all the flavors you love from cinnamon rolls without the gluten.

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are a gluten-free twist on the classic treat. Soft, chewy, and loaded with rich chocolate chips, these cookies are sure to satisfy your sweet tooth without the gluten. The almond flour creates a tender and nutty base, while the chocolate chips add the perfect touch of sweetness. Perfect for an afternoon snack or a Friday treat, these cookies are a delightful dessert option for everyone.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda (gluten-free)
• 1/4 teaspoon salt
• 1/4 cup coconut oil or butter, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup dark chocolate chips (dairy-free, if desired)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the almond flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil (or butter), honey (or maple syrup), vanilla extract, and egg until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip cookies are the perfect gluten-free treat that’s sure to please everyone. With their soft, chewy texture and rich chocolate flavor, they are a great snack or dessert for any occasion. The almond flour adds a delightful nutty richness, while the chocolate chips provide the sweetness that makes these cookies irresistible. Whether you’re looking for a quick Friday treat or a simple dessert, these cookies are an excellent choice!

Almond Flour Pancakes

Start your Friday with a stack of fluffy, gluten-free almond flour pancakes that are light, tender, and full of flavor. The almond flour gives these pancakes a rich, nutty taste and soft texture, while the addition of vanilla and a touch of honey makes them naturally sweet. These pancakes are not only a great breakfast option but also a fantastic way to fuel your day with protein and healthy fats.

Ingredients

• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup
• 1 tablespoon melted coconut oil or butter
• Optional toppings: fresh berries, maple syrup, nut butter

Instructions

1. In a bowl, whisk together the almond flour, baking powder, and salt.
2. In another bowl, whisk the eggs, almond milk, vanilla extract, honey (or maple syrup), and melted coconut oil (or butter) until combined.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it into a round shape.
6. Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve with your favorite toppings, such as fresh berries, maple syrup, or a drizzle of nut butter.

ese almond flour pancakes are a gluten-free breakfast option that’s both satisfying and delicious. The almond flour gives them a slightly nutty flavor and fluffy texture that pairs perfectly with a variety of toppings. Whether you enjoy them with a drizzle of maple syrup or a dollop of fresh berries, these pancakes are a great way to kick off your Friday. They’re not only healthy but also full of flavor, making them a favorite in any gluten-free kitchen.

Almond Flour Banana Bread

This almond flour banana bread is a moist, flavorful, and healthy gluten-free option for anyone who loves a slice of banana bread. The almond flour adds richness and moisture, while the ripe bananas infuse the bread with natural sweetness. This banana bread is perfect for breakfast, a snack, or a dessert. With the option to add chocolate chips, nuts, or even dried fruit, you can easily customize this recipe to suit your preferences.

Ingredients

• 2 cups almond flour
• 2 large ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda (gluten-free)
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup melted coconut oil or butter
• Optional mix-ins: 1/4 cup chocolate chips, walnuts, or dried fruit

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. In a separate bowl, whisk together the eggs, honey (or maple syrup), vanilla extract, and melted coconut oil (or butter).
4. Add the wet ingredients to the mashed bananas and stir to combine.
5. In another bowl, mix the almond flour, baking soda, salt, and cinnamon.
6. Add the dry ingredients to the wet ingredients and stir until well combined.
7. If using, fold in any optional mix-ins such as chocolate chips or nuts.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour banana bread is a wonderfully moist and naturally sweet gluten-free option that’s perfect for breakfast or a snack. The ripe bananas lend their natural sweetness, while the almond flour gives the bread a nutty richness. You can customize it with chocolate chips, walnuts, or dried fruit for added flavor and texture. Whether you enjoy it on its own or with a spread of nut butter, this banana bread is a satisfying and healthy way to end your Friday on a sweet note.

Almond Flour Lemon Cake

This almond flour lemon cake is a perfect balance of light, citrusy freshness and nutty richness. The almond flour creates a moist texture, while the tangy lemon flavor gives it a refreshing twist. Whether you serve it as a dessert or enjoy it with tea, this cake is sure to impress with its simple yet delicious flavor. It’s naturally gluten-free, and with a dusting of powdered sugar or a glaze on top, it makes for an elegant treat.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk or milk of choice
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Optional glaze: 1/4 cup powdered sugar and 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, and salt.
3. In another bowl, beat the eggs with the honey (or maple syrup), almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Optional: Once cooled, drizzle with a glaze made by mixing powdered sugar and lemon juice.

This almond flour lemon cake is a delightful and refreshing dessert that’s perfect for a Friday gathering or a simple treat. The almond flour lends a wonderful moistness, while the bright lemon flavor provides a zesty contrast. Whether you serve it plain or with a lemon glaze, this cake is light, elegant, and naturally gluten-free. It’s an ideal way to indulge without the gluten, offering a delicious balance of sweetness and citrus.

Almond Flour Cinnamon Rolls

These almond flour cinnamon rolls are a healthier, gluten-free version of the classic breakfast treat. Soft, fluffy, and swirled with cinnamon and sugar, these rolls are perfect for a cozy Friday morning. The almond flour gives them a tender crumb, while the cinnamon filling creates a sweet, warm aroma. These rolls can be topped with a simple glaze or enjoyed on their own, making them an irresistible addition to your weekend breakfast table.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup almond milk or milk of choice
• 2 tablespoons melted coconut oil or butter
• 1/4 cup honey or maple syrup
• For the filling: 1/4 cup coconut sugar or brown sugar, 1 tablespoon ground cinnamon
• Optional glaze: 1/4 cup powdered sugar, 1 tablespoon almond milk

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round baking pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil (or butter), and honey (or maple syrup).
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Roll out the dough on a piece of parchment paper to about 1/2-inch thick, forming a rectangle shape.
6. In a small bowl, mix the coconut sugar (or brown sugar) and ground cinnamon for the filling.
7. Sprinkle the cinnamon-sugar mixture evenly over the dough and then roll it up tightly into a log.
8. Slice the dough into 1-inch rolls and place them in the prepared pan.
9. Bake for 15-20 minutes, or until the rolls are golden and cooked through.
10. Optional: Drizzle with a simple glaze made by mixing powdered sugar and almond milk.

These almond flour cinnamon rolls are a delightful gluten-free alternative to traditional cinnamon rolls. With their soft and fluffy texture and the sweet cinnamon filling, they are perfect for a special Friday breakfast or brunch. The almond flour provides a rich, nutty base that complements the warm cinnamon flavor. Whether you enjoy them with a glaze or as-is, these rolls are sure to become a favorite in your gluten-free baking repertoire.

Almond Flour Strawberry Shortcake

This almond flour strawberry shortcake is a delicious, gluten-free twist on the classic summer dessert. The almond flour biscuits are light, fluffy, and slightly nutty, providing a perfect base for the juicy, sweet strawberries and fresh whipped cream. This dessert is easy to prepare and is ideal for a Friday gathering or a special treat to celebrate the season. It’s a delightful way to enjoy fresh strawberries while keeping it gluten-free.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 tablespoon honey or maple syrup (for strawberries)
• 1 cup heavy whipping cream or coconut cream (for dairy-free option)
• 1 tablespoon powdered sugar (for whipped cream)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, baking powder, and salt.
3. In another bowl, whisk together the honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop the dough into 6-8 portions and form them into rounds on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the biscuits are golden and cooked through.
7. While the biscuits bake, prepare the strawberries by tossing them with honey (or maple syrup) and letting them sit to release their juices.
8. For the whipped cream, beat the heavy cream (or coconut cream) with powdered sugar until stiff peaks form.
9. Once the biscuits are done, let them cool for a few minutes, then slice them in half.
10. Assemble by placing a biscuit half on a plate, topping with strawberries and whipped cream, and then adding the other biscuit half on top.

Almond flour strawberry shortcake is a delightful, gluten-free version of the beloved dessert. The almond flour biscuits are tender and slightly nutty, offering the perfect contrast to the sweet, juicy strawberries and rich whipped cream. This dessert is perfect for a Friday evening treat or a light, refreshing summer indulgence. It’s easy to prepare, naturally gluten-free, and bursting with flavor, making it an ideal way to enjoy fresh strawberries in a gluten-free dessert form.

Note: More recipes are coming soon!