Meet my new favorite chocolate cake recipe! It’s rich, chocolatey and indulgent, and secretly somewhat wholesome. Almond flour forms the base, which is why this cake is wonderfully tender and well-suited for gluten-free eaters. The cocoa powder largely covers up the almond flavor, though. It’s simply delicious.

This cake is plenty sweet but not too sweet, so it’s perfect if you enjoy dark chocolate. You can play up the almond factor by topping it with sliced almonds for a fun everyday snacking cake, or turn it into a special birthday treat by spreading frosting on top. I prefer this one to most bakery cakes!

The recipe is easy to stir together by hand. I’ve made it with our five-year-old’s help several times. I don’t think you could mess it up if you tried. If you’re familiar with Italian torta Caprese or French chocolate financiers, this cake reminds me a bit of both.

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Let’s get cozy with cornbread and chili! I’m so excited about how this cornbread recipe turned out. It’ll be my go-to from here on out. It has the same irresistibly crisp edges and subtle brown butter flavor that I love in my honey butter cornbread recipe, but magically tastes even more like corn.

This wholesome cornbread is gluten-free because it uses almond flour instead of regular flour. It’s an easy and nutritious swap that yields amazing cornbread. Does it taste like almonds, you ask? Not at all—the cornmeal is the star of the show here.

If you’re simply curious to try it, or looking for a gluten-free or lower-carb cornbread, this recipe is for you. I hope it becomes your new favorite, too.

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This blackberry cobbler recipe is a summertime delight! It features jammy blackberries underneath a tender, golden, scone-like topping. I’m quite smitten with this recipe—something borderline magical happens when you bake blackberries. The heat of the oven seems to enhance their floral undertones and make them taste extra special.

This is a simple dessert that you’ll want to make over and over again. Lemon zest, a touch of cinnamon, and a dab of tangy Greek yogurt add some flavor intrigue. Your guests might ask, “Why is this so good?”

It also happens to be gluten free, since I used almond flour in the topping instead of conventional all-purpose flour. Almond flour is very easy to work with and offers a subtle almond flavor that pairs beautifully with berries. If you’ve tried my peach cobbler or blueberry cobbler, you’re already familiar with it. I hope you’ll give this one a try!

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You won’t believe that these blueberry muffins are gluten-free, but they are! The recipe has much in common with my Healthy Blueberry Muffins, but it uses almond flour instead of regular flour. No xanthan gum, no starches, just simple ingredients built around one gluten-free flour.

Transitioning a recipe from conventional wheat-based flour to almond flour is never straightforward. It requires reducing the amount of liquid, since almond flour is less absorbent, and fat, since almond flour naturally contains some. It took over ten tries to get the texture of this muffin just right, but it was worth the effort.

Like any great blueberry muffin, they’re golden on the outside, fluffy on the inside, and punctuated by jammy blueberries. Unlike most blueberry muffins, this recipe is quite wholesome but still tastes like a treat.

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This blueberry cobbler is a summertime delight! It features jammy ripe blueberries beneath an almond flour-based biscuit topping that’s tender on the inside and perfectly crisp and craggy along the edges. I hope this recipe will become one of your go-to summertime treats. It’s certainly a winner in my repertoire.

This recipe is the cobbler version of my popular blueberry crisp. It’s based on my peach cobbler recipe, which was arguably the most delicious dessert made in my kitchen last summer. I’ve always loved making fruity crisps, and now I’ve moved on to cobblers. Don’t make me choose a favorite!

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These scones are made with almond flour, and frankly, maybe all scones should be—whether you need them to be gluten-free or not. They’re 100 percent delicious, featuring perfectly tender insides and golden exteriors that offer a light crunch along the edges. Jammy burst blueberries, lemon zest and a light sprinkle of raw sugar take them to the next level!

I didn’t come up with this idea myself. When I published my Blueberry Scones, which are made with whole wheat or all-purpose flour, I received several questions about how to make the recipe with almond flour.

Since almond flour has become my favorite flour over the past year or two, I had to figure it out. Despite being made entirely with almond flour, the scones don’t taste overtly of almond. They’re easy to make with simple, wholesome, lower carbohydrate ingredients, so they’re a win all around.

It took seven tries to get the recipe just right. Along the way, it became the topping for a Peach Cobbler. I’m delighted with this recipe and all the variations you’ll find below.

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It took me ten tries to get this cookie recipe just right, but it was worth the effort! These gluten-free chocolate chip cookies are made with just one wholesome flour—almond flour. They’re also sweetened with maple syrup instead of brown sugar, although you likely wouldn’t guess it. I love to use natural sweeteners when I can.

These cookies are golden and lightly crisp around the edges, and tender and chewy in the middle, which is exactly how I want my chocolate chip cookies to be. If you’re looking for a gluten-free cookie or a healthier take on a classic Tollhouse cookie, you’ve found a winner here. As a bonus, they’re remarkably easy to stir together by hand, with no chilling time required!

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Meet the peach cobbler of my dreams! This irresistible dessert features warm, bubbling peaches with a golden cobbler topping that’s craggy at the edges and tender inside. Make this recipe from mid-to-late summer when fresh peaches are at their peak.

This simple peach cobbler recipe is sweet but not too sweet, so the glorious peach flavor shines above all else. The filling is sweetened with honey, and the topping is lightly sweetened with lemony sugar—both of which impart some lovely complementary flavors that make this cobbler taste extra special. The recipe is not complete without some vanilla extract, cinnamon and yogurt for a light, buttermilk-like tang.

The buttery topping is made of almond flour, which offers a tender crumb and light almond flavor that pairs perfectly with ripe peaches. I tried making this cobbler with regular all-purpose flour and much preferred it with almond flour. Thanks to the almond flour, this recipe is gluten-free, whether you need it to be or not!

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