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Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!

overhead image of almond flour brownies.

What You’ll Need to Make Almond Flour Brownies

Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!

Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.

Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!

three almond flour brownies stacked on top of each other.

Tips and Tricks

  • Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
  • Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
  • Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
close-up overhead image of almond flour brownies.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!

Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!

Don’t Forget to Try These Almond Flour Recipes!

close-up overhead image of almond flour brownies.
4.64 from 11 votes

Almond Flour Brownies

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 brownies

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, avocado oil or vegetable oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer. Continue beating for 3-5 minutes, until super light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the olive oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, fold in the remaining chocolate chips.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely before slicing into squares.

Notes

  • These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!
  • Nutrition

    Serving: 1brownie | Calories: 264kcal | Carbohydrates: 28g | Protein: 4.5g | Fat: 16g | Sugar: 20g

    Before my husband and I started dating, he ate chipotle everyday. And when I say everyday.. I mean, EVERY single day! The chipotle employees by his office knew him and his order by heart. Ya, it was pretty bad. So when things between us got more serious, I urged him to quit his chipotle habit and enjoy homemade tacos bowls instead!

    Now, for the last 3 years, these ground beef taco bowls have been a staple in our weekly dinner rotation. These, along with my healthy teriyaki chicken and rice bowls and my blackened salmon and coconut rice bowls (SO GOOD!). We love any meal in a bowl. Can you tell?? We also require lots of protein (my husband’s chipotle order included “double protein”), and LOTS of flavor. These ground beef taco bowls with cilantro lime cream check all those boxes!

    taco bowls with cilantro lime crema on top and chips on the side.

    What You’ll Need to Make These Taco Bowls

    Cilantro: Fresh cilantro adds a pop of color and fresh flavor to both the cilantro lime rice and crema, enhancing the overall taste of the dish! If you don’t like cilantro, feel free to leave it out of this recipe altogether. But, if you’re like me, you can totally add extra fresh cilantro to suit your cravings.
    Fresh Lime Juice: Use freshly squeezed lime juice to brighten up the cilantro lime rice and crema. It adds a refreshing zing that complements the savory components of the dish. And if you don’t have fresh limes, bottle lime juice works too.
    Ground Beef: Choose lean ground beef for a healthier option. Browned to perfection and seasoned with taco seasoning, it forms the hearty base of these taco bowls. Or, if you prefer, use ground turkey instead!
    Taco Seasoning: A packet of taco seasoning infuses the ground beef with rich, savory flavors and spices, taking these bowls to the next level!

    Tips and Tricks

    • For extra flavor, char the frozen corn in the skillet until it’s tender and slightly charred. This adds a delicious smoky off-the-grill type flavor to the dish!
    • Allow the seasoned ground beef to simmer in the taco seasoning sauce for a few minutes. This helps the flavors meld together and creates a rich, saucy texture. YUM!
    • Get creative with your toppings! Add your favorite garnishes such as sliced avocado, diced tomatoes, or a dollop of guacamole to personalize your taco bowls.
    overhead image of cilantro lime crema in a bowl prepped for taco bowls

    Can You Meal Prep These Taco Bowls?

    Of course you can! Prep these taco bowls ahead of time and divide everything except the cilantro lime crema between four large containers. Store the crema separately, then when ready to eat, reheat your bowls for 30 seconds in the microwave and drizzle the crema on top.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: To make this recipe dairy-free, simply replace the Greek yogurt in the cream with your favorite non-dairy Greek yogurt or non-dairy sour cream! I’ve used Kite Hill non-dairy sour cream to make this recipe and it turned out great.

    Make it Vegan: For vegan taco bowls, take the dairy-free option above and swap out the ground beef for either a can of drained lentils, crumbled tofu, or finely chopped mushrooms. These are also great high protein vegan swaps!

    Make it Paleo: Replace the white rice with cauliflower rice and substitute the Greek yogurt in the cilantro lime crema for 1/2 cup avocado oil mayonnaise instead.

    overhead image of taco bowls with cilantro lime crema drizzled on top
    5 from 1 vote

    Ground Beef Taco Bowls with Cilantro Lime Crema

    Fresh, flavorful, and fully loaded ground beef taco bowls with a cilantro lime crema! Ditch the takeout this week and make this delicious and healthy meal at home. Cilantro lime rice, seasoned ground beef, sautéed corn and veggies, and an irresistibly creamy and tangy cilantro lime crema – YUM!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings

    Ingredients

    For the cilantro lime rice:

    • 1 cup uncooked long grain rice, rinsed and drained
    • 1 1/4 cups water
    • 1/4 cup fresh lime juice
    • 2 tablespoons fresh cilantro, finely chopped
    • 1 teaspoon salt
    • 1 tablespoon olive oil

    For the ground beef:

    • 1 pound ground beef
    • pinch of salt
    • 1 packet taco seasoning (1/4 cup)

    For the bowls:

    • 1 cup frozen corn
    • 2 bell peppers, cored and sliced
    • 1 onion, peeled and sliced
    • 3 cups chopped romaine or iceberg lettuce
    • pico de gallo

    For the cilantro lime crema:

    • 1 cup plain unsweetened Greek yogurt or sour cream
    • 1/2 cup fresh cilantro, finely chopped
    • 2 tablespoons lime juice
    • 1/2 teaspoon salt

    Instructions

    • Make the cilantro lime crema by adding all ingredients to a bowl and mixing it together. Cover the bowl and place in the refrigerator while you prep the rest of your ingredients.
      cilantro lime crema in a bowl
    • Cook the cilantro lime rice by adding all ingredients to a medium pot and placing it over high heat. Bring the rice to a bowl, then as soon as it’s boiling reduce the heat to low and cover the pot with a lid. Leave the rice to cook with the lid on for 15 minutes, then remove the lid, remove it from the heat, and set the rice aside.
      cilantro lime rice in a saucepan
    • Place a large skillet over medium heat, add a tablespoon of oil to the skillet then add in the frozen corn. Sauté corn for 3-5 minutes, or until it’s tender and slightly charred. Remove corn from the skillet and set aside.
    • Next, add the sliced peppers and onions to the hot skillet (still over medium heat), and sauté those for 5-7 minutes or until soft and cooked to your liking. Remove the peppers and onions from the skillet and set aside.
    • Last, add the ground beef to the hot skillet with a big pinch of salt. Cook the beef until it’s no longer pink, breaking it up into small pieces with a large spoon as it cooks.
    • Once the beef is cooked through, add in your packet of taco seasoning and 1/3 cup of water. Reduce the heat to low and let the ground beef simmer for 5 minutes, or until the taco seasoning sauce has thickened.
    • Assemble your bowls by adding chopped lettuce to 4 bowls, then diving up the cooked corn, peppers and onion, ground beef, pico de gallo, and sliced avocado between four bowls.
    • Finish off each bowl with a drizzle of cilantro lime cream and enjoy!

    My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

    However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

    honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

    What You’ll Need to Make Honey Teriyaki Salmon

    Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

    Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

    Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

    Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

    Tips and Tricks

    • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
    • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
    • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
    Honey teriyaki salmon flaked apart on a plate.

    Adjust This Recipe to Your Dietary Needs

    Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

    Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

    close-up overhead image of honey teriyaki salmon on a plate with rice.
    5 from 1 vote

    5-Ingredient Baked Honey Teriyaki Salmon Recipe

    This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 servings

    Ingredients

    • 4 6-8 ounce salmon fillets
    • salt, to taste
    • 1/4 cup tamari
    • 3 tablespoons honey
    • 2 garlic cloves, grated
    • 1-inch piece fresh ginger, peeled and grated

    For serving:

    • 2 cups cooked rice
    • 1 crown broccoli, steamed
    • sliced green onion
    • sesame seeds

    Instructions

    • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
      honey teriyaki salmon step 1
    • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
    • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
    • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
    • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
    • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.

    Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

    fork lifting butternut squash pasta out of a bowl.

    What You’ll Need to Make Butternut Squash Pasta

    Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

    A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

    Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

    Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

    Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

    close-up image of butternut squash pasta in a bowl.

    Tips and Tricks

    • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
    • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
    • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.
    Placing down a bowl of vegan creamy butternut squash pasta.
    No ratings yet

    Easy and Creamy Butternut Squash Pasta

    If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 servings

    Ingredients

    • 2-3 cups cubed butternut squash, skin left on or peeled off
    • 1 whole head garlic, peeled
    • 2 shallots, peeled and cut in half
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon red pepper flakes
    • 1 pound pasta
    • 1 cup vegetable broth, or water
    • 1/2 cup raw cashews, unsalted
    • 2-3 fresh sage leaves

    Instructions

    • Preheat oven to 400° Fahrenheit.
    • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
    • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
    • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
    • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
    • Serve immediately with additional fresh herbs.

    Nutrition

    Calories: 300kcal

    Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

    A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

    overhead image of garlic and herb olive oil dip on a plate.

    What You’ll Need to Make Garlic and Herb Olive Oil Dip

    Garlic – Duh! Add plenty of fresh minced garlic to your dip. Heck, you can even add more than 3 cloves if you want. More garlic = more better …or at least I think so!

    Dried Oregano – Dried oregano is a pantry staple in my opinion. It freshens up any dish, but is dried so you don’t have to worry about it ever going bad. I used 2 teaspoons in this garlic and herb olive oil dip recipe, but feel free to use as much or as little as you’d like. OR, replace the dried oregano with your favorite dried herb or herb blend.

    Garlic Powder – Because there can truly never be too much garlic! A touch of garlic powder works to amp up that incredible fresh garlic flavor.

    Olive Oil – For an especially delicious olive oil dip, use good quality olive oil like this! I’m a firm believer that high-quality olive oil tastes better. And since we’re not cooking or heating the olive oil in this recipe, you’ll actually be able to taste it. So, skip the cheap stuff for this particular recipe.

    Parsley – Fresh chopped parsley is the cherry-on-top of this dip! While optional, I highly recommend you add some. It adds tons of fresh and delicious flavor.

    garlic and herb olive oil dip on a plate with bread on the side.

    Tips and Tricks

    • Have fun with this recipe! You can jazz up this garlic and herb olive oil dip however you’d like. Replace the dried oregano with dried Italian seasoning, use as much or as little garlic as you’d like, or throw in some fresh grated parmesan cheese for even more flavor!
    • Serve this dip with any kind of bread. I enjoyed mine with classic french bread – but focaccia, or even sourdough would make for a great pairing. Or, if you’re up for a little fun, drizzle this oil on a sandwich!
    • Prep it ahead of time! Making this olive oil dip for your next party? You can prep it up to one week in advance. Then, simply store in an airtight container at room temperature until ready to serve. Doing this actually amps up the flavor, since the garlic and herbs have more time to marinate in the olive oil!

    This Garlic and Herb Olive Oil Dip is….

    bread being dipped into garlic and herb olive oil dip.
    5 from 1 vote

    Garlic and Herb Olive Oil Dip

    A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings

    Ingredients

    • 3 large garlic cloves, minced
    • 2 teaspoons dried oregano
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • pinch of red pepper flakes
    • 1/2 cup good quality olive oil
    • bread, for dipping
    • fresh chopped parsley, optional

    Instructions

    • Add garlic, dried oregano, garlic powder, salt, and red pepper flakes to a medium shallow bowl or plate with high sides.
    • Pour in the olive oil, then stir to combine. Top with an optional sprinkle of fresh chopped parsley, and serve with bread for dipping!

    Nutrition

    Calories: 300kcal