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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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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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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These chocolate chip muffins are divine—they’re fluffy, tender and studded throughout with chocolate chips. They’re our three-year-old daughter’s current favorite muffin in my muffin repertoire, and I understand why! She loves dark chocolate as much as I do, so I can vouch that these muffins delight kids and adults alike.

These muffins follow the same formula as my other popular “healthy” muffin recipes, but you won’t guess it upon your first (or last) bite. They’re made with whole wheat flour if you wish, and they’re sweetened with honey instead of plain sugar, which makes them extra delicious. Greek yogurt offers a subtle sour cream-like tang that makes these taste like bakery-style muffins, while providing some extra protein.

If you’re a fan of my popular banana muffins or blueberry muffins, you must try this recipe!

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