25+ Easy Friday Paleo Baking Recipes to Kickstart Your Weekend

Friday is finally here, and what better way to celebrate the end of the week than with a delicious batch of homemade paleo baked goods?

Whether you’re looking for a healthy treat to share with friends, a comforting snack for a cozy night in, or just want to indulge without breaking your diet, these 25+ paleo baking recipes are the perfect way to start your weekend.

With a wide range of flavors—from chocolatey delights to fruity favorites—these recipes prove that eating healthy doesn’t have to mean sacrificing taste.

So, preheat your oven and get ready to discover some of the best paleo-friendly bakes that will make your Friday feel extra special.

25+ Easy Friday Paleo Baking Recipes to Kickstart Your Weekend

From chocolate chip cookies to grain-free muffins, these 25+ paleo baking recipes offer something for everyone, whether you’re hosting a gathering or just treating yourself to something sweet.

Each recipe uses wholesome, natural ingredients that will satisfy your cravings without compromising your health goals.

So, gather your ingredients, get baking, and enjoy a weekend filled with delicious paleo-friendly treats.

Here’s to a sweet and satisfying Friday—without the guilt!

Paleo Zucchini Bread

This Paleo Zucchini Bread is a perfect treat for a Friday lunch, providing a wholesome, gluten-free, and keto-friendly option. Packed with fiber and nutrients from zucchini, this moist bread is made with almond flour and sweetened with natural alternatives like stevia or monk fruit. It’s a delightful, guilt-free snack or side that will keep you full and satisfied.

Ingredients:

• 2 medium zucchinis, grated
• 2 cups almond flour
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup stevia or monk fruit sweetener (adjust to taste)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs and then mix in the melted coconut oil, almond milk, stevia, and vanilla extract.
4. Add the grated zucchini to the wet ingredients and stir until well combined.
5. Slowly fold the dry ingredients into the wet mixture until fully incorporated.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Paleo Zucchini Bread is not only a nutritious choice but also offers a deliciously moist texture without the usual carbs found in traditional bread. The subtle sweetness from the stevia or monk fruit makes it the perfect choice for a healthy dessert or midday snack. Enjoy it with a side of protein or paired with a savory dish for a balanced keto lunch.

Almond Flour Chocolate Chip Cookies

These Paleo Almond Flour Chocolate Chip Cookies are rich, chewy, and perfect for satisfying your sweet cravings while staying keto-friendly. The almond flour provides a nutty base while the dark chocolate chips add a decadent touch. These cookies are naturally sweetened with erythritol, making them suitable for low-carb diets, while still providing the indulgent flavors of classic chocolate chip cookies.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened coconut flakes
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dairy-free chocolate chips (choose one with at least 85% cocoa)
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flakes, erythritol, baking soda, and sea salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges of the cookies begin to brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Almond Flour Chocolate Chip Cookies are an excellent choice for a Friday paleo treat. They’re easy to make, full of flavor, and satisfy any chocolate cravings without derailing your keto diet. Perfect for an on-the-go snack or paired with a paleo-friendly hot drink, these cookies bring together the best of both worlds—sweetness and health benefits.

Coconut Flour Pizza Crust

This Paleo Coconut Flour Pizza Crust is a fantastic low-carb, keto-friendly alternative to traditional pizza dough. The coconut flour creates a light and slightly crispy base, while still maintaining the integrity of a satisfying pizza crust. This recipe is great for creating your own keto-friendly pizza and can be topped with any combination of paleo-friendly toppings.

Ingredients:

• 1 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1 tbsp apple cider vinegar
• Optional toppings: tomato sauce, mozzarella (dairy-free if paleo), pepperoni, vegetables, etc.

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.
2. In a bowl, mix the coconut flour, baking powder, garlic powder, and salt.
3. In a separate bowl, whisk together the eggs, olive oil, water, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir to form a dough.
5. Transfer the dough to the baking sheet and use your hands to press it into a pizza shape.
6. Bake the crust for 12-15 minutes, or until the edges begin to brown slightly.
7. Remove the crust from the oven and add your desired toppings.
8. Return to the oven and bake for an additional 8-10 minutes or until the toppings are cooked to your liking.

This Coconut Flour Pizza Crust is a brilliant way to enjoy pizza without the carbs and gluten. With its slight coconut flavor and satisfying texture, it serves as a versatile base for all your favorite keto-friendly toppings. This paleo pizza crust is a great option for a fun Friday lunch, offering a healthier spin on traditional pizza while still being incredibly tasty.

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are a delightful way to start or enjoy your Friday lunch. They combine the refreshing tang of lemon with the crunch of poppy seeds, all within a moist, grain-free muffin. Made with almond flour, these muffins are both low-carb and keto-friendly, providing a burst of flavor while keeping your energy levels balanced throughout the day.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 2 tbsp poppy seeds
• 1/4 cup erythritol or sweetener of choice
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, whisk together the almond flour, erythritol, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk the eggs, almond milk, coconut oil, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the poppy seeds.
6. Pour the batter evenly into the muffin tin, filling each cup about three-quarters full.
7. Bake for 15-18 minutes, or until a toothpick 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 Paleo Lemon Poppy Seed Muffins are the perfect combination of bright citrus flavor and light, airy texture. They are not only paleo-friendly but also an excellent snack or side dish for a low-carb lunch. These muffins offer a touch of sweetness without the sugar overload, making them a great way to enjoy a light, satisfying meal on your Friday.

Paleo Cheddar Biscuits

These Paleo Cheddar Biscuits are perfect for a savory treat that’s both low-carb and keto-friendly. Made with almond flour and filled with sharp cheddar cheese, these biscuits have a deliciously cheesy flavor and a tender, slightly crumbly texture. They pair well with soups, salads, or as a standalone snack to complement your paleo lunch.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded cheddar cheese (dairy-free if preferred)
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1 tbsp fresh chopped parsley (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, garlic powder, onion powder, baking powder, and salt.
3. Add the eggs, melted coconut oil, and shredded cheddar cheese. Stir until a dough forms.
4. Scoop the dough and shape it into small balls or biscuits, placing them on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the biscuits turn golden brown and slightly crisp on the outside.
6. Remove from the oven and let them cool for a few minutes before serving.
7. Optionally, garnish with fresh chopped parsley.

These Paleo Cheddar Biscuits are a savory delight that adds a satisfying, cheesy bite to any meal. Whether you enjoy them as a side with your lunch or as a snack, they provide the perfect balance of flavors and textures. With a bit of garlic and onion powder for added depth, these biscuits will quickly become a favorite in your paleo baking repertoire.

Paleo Pumpkin Spice Muffins

These Paleo Pumpkin Spice Muffins bring the warm flavors of fall into a delicious low-carb, keto-friendly treat. Made with almond flour and sweetened naturally with stevia or monk fruit, these muffins offer a light, fluffy texture while still delivering all the spiced goodness of pumpkin. They are a fantastic option for a filling lunch or a comforting afternoon snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• Pinch of sea salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, ginger, allspice, and sea salt.
3. In another bowl, mix together the pumpkin puree, eggs, melted coconut oil, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about three-quarters 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 tin for 5 minutes before transferring to a wire rack to cool completely.

These Paleo Pumpkin Spice Muffins are a seasonal favorite that can be enjoyed all year round. With their aromatic spices and soft texture, they provide a satisfying low-carb snack or side for your Friday lunch. The pumpkin adds moisture and depth of flavor, while

Paleo Bacon & Egg Breakfast Muffins

These Paleo Bacon & Egg Breakfast Muffins are a hearty and savory option for your Friday lunch. They combine the flavors of crispy bacon, rich eggs, and nutrient-dense vegetables, all wrapped in a paleo-friendly almond flour muffin. These muffins are portable, filling, and provide a perfect balance of protein and healthy fats to keep you energized throughout the day.

Ingredients:

• 6 large eggs
• 1/2 cup cooked bacon, crumbled
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup unsweetened almond milk
• 1/4 cup olive oil or melted coconut oil
• 1/4 cup chopped spinach or kale (optional)
• 1/4 cup shredded dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. In a mixing bowl, whisk together the eggs, almond milk, and olive oil until smooth.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda, salt, and pepper.
4. Add the dry ingredients to the wet ingredients and stir until well mixed.
5. Fold in the crumbled bacon, spinach, and cheese (if using).
6. Scoop the batter into the muffin tin, filling each cup about three-quarters full.
7. Bake for 15-18 minutes or until the muffins are golden and set in the center.
8. Let the muffins cool for a few minutes before serving.

These Paleo Bacon & Egg Breakfast Muffins are a delicious and satisfying choice for a Friday lunch. Packed with protein and healthy fats, they’re perfect for a keto-friendly meal. The bacon adds a savory crunch, while the eggs and vegetables bring nutritional balance, making these muffins an excellent on-the-go option or a sit-down lunch.

Paleo Cinnamon Swirl Bread

This Paleo Cinnamon Swirl Bread is a sweet, aromatic treat that’s perfect for those craving a low-carb version of a classic cinnamon roll. With almond flour as the base, this bread is soft, moist, and has the right amount of sweetness, making it an ideal companion to your Friday lunch. It can be enjoyed as a dessert or a snack alongside a savory dish.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 2 tbsp coconut sugar or erythritol (for swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. In a small bowl, mix the cinnamon and coconut sugar (or erythritol) to create the cinnamon swirl.
6. Pour half of the batter into the loaf pan and sprinkle the cinnamon mixture on top. Add the remaining batter and swirl with a knife to create the marbled effect.
7. Bake for 35-40 minutes, or until a toothpick comes out clean.
8. Let the bread cool for 10 minutes before transferring it to a wire rack to cool completely.

This Paleo Cinnamon Swirl Bread is a fantastic option for those looking for a sweet yet low-carb treat. The cinnamon swirl adds a comforting, aromatic flavor, making it a great choice for a Friday lunch or an afternoon snack. It’s easy to prepare, keto-friendly, and offers the perfect balance of indulgence and health.

Paleo Chocolate Avocado Muffins

These Paleo Chocolate Avocado Muffins are rich, fudgy, and a great source of healthy fats from avocado. They’re made with almond flour and naturally sweetened with stevia or monk fruit, making them perfect for anyone following a keto or low-carb diet. The avocado provides a creamy texture, making these muffins an indulgent yet nutritious option for your Friday lunch or snack.

Ingredients:

• 1 ripe avocado, mashed
• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mash the avocado until smooth and creamy.
3. Add the eggs, almond milk, and vanilla extract to the mashed avocado and mix well.
4. In another bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and stir until fully combined.
6. If using, fold in the chocolate chips.
7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These Paleo Chocolate Avocado Muffins are a decadent and healthy treat that’s perfect for a low-carb lunch or snack. The creamy avocado ensures a moist, rich texture, while the cocoa powder delivers deep chocolate flavor. With minimal sweeteners and healthy fats, these muffins are a guilt-free indulgence that satisfies your chocolate cravings without compromising your keto goals.

Paleo Sweet Potato Biscuits

These Paleo Sweet Potato Biscuits are a comforting, slightly sweet side dish perfect for a keto-friendly lunch. The combination of almond flour and sweet potato creates a soft, fluffy biscuit with a subtle sweetness, while remaining low-carb and paleo-approved. They’re perfect alongside your favorite protein or as a snack throughout the day.

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 2 cups almond flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 1 tbsp fresh rosemary or thyme (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, coconut flour, baking soda, salt, and cinnamon (if using).
3. In another bowl, mix the mashed sweet potato, eggs, and melted coconut oil until smooth.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Drop spoonfuls of dough onto the prepared baking sheet to form small biscuit shapes.
6. Optionally, sprinkle fresh rosemary or thyme on top for added flavor.
7. Bake for 15-18 minutes, or until golden brown on the edges and firm in the center.
8. Allow the biscuits to cool for a few minutes before serving.

These Paleo Sweet Potato Biscuits offer the perfect balance of soft and slightly sweet flavors. They’re not only a fantastic side dish for a savory lunch but also versatile enough to be enjoyed with soups, salads, or as a snack. The sweet potato adds a nutritional boost while keeping the biscuits light and fluffy, making them a great addition to your paleo meal plan.

Paleo Almond Joy Bars

These Paleo Almond Joy Bars are a decadent, yet healthy dessert that satisfies your sweet tooth while keeping your keto goals intact. With a crunchy almond base, a creamy coconut filling, and a layer of rich dark chocolate, these bars are perfect for an indulgent treat without the carbs. They’re great for a Friday lunch dessert or a snack to carry throughout the day.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond butter
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup whole almonds (for topping)
• 1/2 cup dark chocolate (85% cocoa or higher)
• 1 tbsp coconut oil (for melting chocolate)

Instructions:

1. In a bowl, combine the shredded coconut, almond butter, erythritol, vanilla extract, and sea salt until fully mixed.
2. Press the coconut mixture into the bottom of a lined 8×8-inch baking dish or silicone mold, forming a firm, even layer.
3. Place one almond on top of each coconut section in the dish.
4. Melt the dark chocolate with the coconut oil in a small saucepan or microwave, stirring until smooth.
5. Pour the melted chocolate over the coconut and almond layer, spreading evenly to cover the top.
6. Refrigerate the bars for at least 2 hours or until the chocolate has hardened.
7. Cut into bars and store in the refrigerator until ready to serve.

These Paleo Almond Joy Bars are the ultimate guilt-free indulgence. They provide a rich, satisfying sweetness from the dark chocolate and coconut, with the almonds adding a delightful crunch. Perfect for a Friday dessert, these bars are both delicious and nourishing, packed with healthy fats and protein while keeping you in line with your low-carb lifestyle.

Paleo Lemon Coconut Energy Bites

These Paleo Lemon Coconut Energy Bites are a refreshing, bite-sized snack that’s perfect for a Friday lunch or an on-the-go snack. The tangy lemon combined with the natural sweetness of coconut provides a zesty, energizing boost. They’re full of healthy fats and protein, making them an excellent option for a keto-friendly treat.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup cashew butter or almond butter
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tbsp coconut oil, melted
• 1-2 tbsp erythritol or monk fruit sweetener (optional, to taste)
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the shredded coconut, almond flour, and lemon zest.
2. Add the cashew butter, lemon juice, coconut oil, and erythritol (if using), and stir until fully combined.
3. Roll the mixture into small balls, about 1-inch in diameter, using your hands. If the mixture is too sticky, chill it in the fridge for 10 minutes before rolling.
4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
5. Once chilled, store in an airtight container in the refrigerator.

These Paleo Lemon Coconut Energy Bites are a perfect way to get a refreshing burst of flavor and energy. They’re easy to make, portable, and can be enjoyed as part of your keto lunch or as a midday snack. With a combination of healthy fats, fiber, and a hint of citrus, these bites are a nutritious and delicious option for any time of day.

Paleo Zucchini Fritters

These Paleo Zucchini Fritters are a crispy, savory treat that’s perfect for a light lunch or snack. Packed with vegetables and almond flour, they offer a satisfying, crunchy exterior while maintaining a soft, tender interior. They’re low in carbs, high in fiber, and full of flavor, making them an ideal choice for your Friday meal.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup almond flour
• 2 large eggs
• 1/4 cup green onions, chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp coconut flour (optional, for extra crispiness)
• 1/4 cup coconut oil (for frying)

Instructions:

1. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or paper towel.
2. In a large bowl, combine the zucchini, almond flour, eggs, green onions, garlic powder, salt, pepper, and coconut flour.
3. Heat the coconut oil in a large skillet over medium heat.
4. Scoop spoonfuls of the fritter mixture and place them into the skillet, pressing down gently to flatten.
5. Fry for about 3-4 minutes on each side, or until golden and crispy.
6. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve warm with your favorite dipping sauce or as a side with your lunch.

These Paleo Zucchini Fritters are a great way to incorporate vegetables into your keto lunch while enjoying a crispy, flavorful treat. They’re easy to make, versatile, and can be paired with various dips like avocado or a creamy tahini sauce. These fritters are light, nutritious, and offer the perfect balance of protein and fiber.

Paleo Garlic Herb Breadsticks

These Paleo Garlic Herb Breadsticks are a perfect, low-carb alternative to traditional breadsticks. Made with almond flour, coconut flour, and plenty of garlic and herbs, they offer a delicious, fluffy texture without the carbs. These breadsticks make an excellent addition to soups, salads, or as a standalone snack for your Friday lunch.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp garlic powder
• 1 tsp dried Italian herbs
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 clove garlic, minced (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, garlic powder, Italian herbs, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms. If desired, add minced garlic for extra flavor.
5. Roll the dough into a log and cut it into individual breadstick-sized pieces.
6. Place the breadsticks onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown and firm.
7. Let the breadsticks cool for a few minutes before serving.

These Paleo Garlic Herb Breadsticks are a flavorful, low-carb option that can be enjoyed as a side dish or snack. Their garlic and herb aroma will fill your kitchen, and the fluffy texture pairs perfectly with soups, salads, or a keto-friendly main dish. Whether you’re following a paleo diet or simply looking for a low-carb alternative to traditional breadsticks, these will become a staple in your baking routine.

Paleo Chocolate Chip Cookies

These Paleo Chocolate Chip Cookies are the perfect treat to satisfy your sweet tooth without derailing your low-carb or keto goals. Made with almond flour and sweetened with a natural sweetener like stevia or monk fruit, these cookies are soft, chewy, and full of rich chocolate flavor. They’re a great option for a Friday lunch dessert or a midday snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, baking soda, and salt.
3. Add the melted coconut oil, egg, vanilla extract, and almond milk to the dry ingredients, stirring until the dough is smooth.
4. Fold in the chocolate chips.
5. Scoop spoonfuls of dough and roll them into balls. Place them on the baking sheet and flatten slightly with your fingers.
6. Bake for 8-10 minutes or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These Paleo Chocolate Chip Cookies are a must-try for anyone craving a low-carb sweet treat. With their soft, chewy texture and rich chocolate flavor, they’re a great addition to your Friday lunch or as a snack during the day. The combination of almond flour and coconut oil ensures they stay moist and flavorful, while the use of a natural sweetener keeps them keto-friendly.

Note: More recipes are coming soon