Paleo 101 Guide
Boost Your Energy, Lose Weight, & Feel Better by Starting the Smart Way.

Paleo Pop Tarts Recipe

Amy | October 9

Ever since I was a young child, I have loved pop tarts. Specifically, frosted pop tarts with fruit fillings. Those are absolutely the best, am I right?

So, after years of Paleo baking and missing my beloved pop tarts, I finally decided to make my own version.

And they are delicious! And healthier than the store-bought kind, which are full of iffy, hard-to-pronounce ingredients.

Even better, you can absolutely customize your pop tarts with any filling you want! 

Like I said, I adore fruit filling, but you can definitely use melted chocolate if you prefer. And, of course, you can use any flavor jam you like. 

Now, get out your rolling pin and a few easy-to-find ingredients and find out for yourself how delicious my pop tarts recipe is.

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Paleo Egg Roll in a Bowl Recipe

Amy | October 7

Honestly, the best part of any egg roll is the filling, which is why egg roll in a bowl recipes are so popular.

So, I figured I would try it for myself, and I was glad I did! 

It’s a delicious and filling meal that will give you lots of protein and healthy vegetables, and you just have one pan to clean.

Plus, it’s really inexpensive to make and faster than most takeout meals. And much healthier, too, since you know exactly what’s in it.

Grab a pan as well as a few easy-to-find ingredients and try this recipe tonight!

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Paleo Walnut Brownies Recipe

Louise | September 16

I adore brownies, and my Paleo Chocolate Walnut Brownies recipe is one of my favorite brownies recipes ever.

It’s packed full of delicious chocolate flavor with a slight crunch from the walnuts.

And to make it even more chocolatey, you can add chocolate chips to make it a double chocolate brownies recipe.

Even better, these brownies are made from real ingredients that are pretty easy to find in most grocery stores and online.

So, grab a pan and a few Paleo-friendly ingredients and you’ll have a batch of chocolate walnut brownies ready in no time.

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Paleo One-Pan Beef and Broccoli Recipe

Louise | September 10

In less than 30 minutes, you can have this delicious Paleo One-Pan Beef and Broccoli Recipe on your table, which is faster than takeout or delivery. 

And it is just a fraction of the cost of what you would pay at a restaurant for a similar dish. Plus, it isn’t filled with iffy ingredients that are found in many restaurant dishes.

Even better, as the name suggests, you’ll just have one pan to clean. So, you can spend your evening relaxing with a good book or your favorite Netflix show instead of spending a lot of time cleaning up.

And I’ve included a list of modifications and cooking tips to help you customize the recipe to make it even easier to prepare.

So, grab a skillet and a few easy-to-find ingredients and get cooking!

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Paleo Creamy Spinach and Artichoke “Spaghetti” Recipe

Louise | August 12

Starting a Paleo diet doesn’t mean you’ll have to give up your favorite meals. With a few easy swaps, you can still enjoy your favorite recipes and not feel guilty about it.

That’s why I love creating Paleo recipes so I can do all of the work for you. 

And this recipe is completely nut-free for those who have nut sensitivities but still want to enjoy creamy, dairy-free meals.

And did I mention that this recipe is also completely plant-based? Of course, you can add some sauteed chicken to the recipe if you like, but I think it’s just as delicious meatless.

A Paleo diet never tasted so good!

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Paleo Deconstructed Sushi “Noodle” Bowls Recipe

Louise | August 12

Honestly, there are not a lot of foods that I miss from the days before I decided to start a Paleo diet. I’ve been able to recreate so many of my favorite recipes into Paleo versions that I never felt deprived.

However, there is one food that I truly missed, and that was sushi.

But now, I created the perfect recipe that has all of the taste of my favorite salmon roll but without any rice. And it’s absolutely delicious. Plus, you don’t have to cook it, which makes it the perfect meal on a hot day.

And since the recipe doesn’t have sushi rice, it’s low carb as well.

I’m so happy to share it with you so you can enjoy sushi while on a Paleo diet.

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Paleo Air Fryer Stuffed Peppers Recipe

Louise | July 5

It is no secret that I adore recipes that are flavorful as well as easy to make, and my Paleo Air Fryer Stuffed Peppers Recipe is both.

In about 30 minutes, you’ll have delicious stuffed pepper on the table that will taste like it took you hours to cook.

And it’s made using an air fryer so you don’t have to worry about a hot oven heating up your kitchen.

Plus, it’s low carb as well as Paleo. However, your friends and family will never know – unless you tell them, of course.

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Paleo Air Fryer Buffalo Chicken Meatloaf Recipe

Louise | July 5

I’ll admit it – it took me years to like meatloaf. I always thought meatloaf was a bit bland and flavorless. And the worst part was that it was always either dry or mushy.

However, once I learned how good meatloaf can taste, I became a true fan and make it all of the time. I love to freeze it in individual slices and then reheat it in my oven or air fryer for a quick lunch or pair it with a simple salad for an easy dinner.

But lately, I’ve been cooking my Paleo Air Fryer Buffalo Chicken Meatloaf Recipe once a week because I cannot get enough of it! I like to drizzle a bit of my dairy-free Paleo ranch dressing on top. 

But if you are not a fan of spicy food, you can simply use less buffalo sauce. Or you can simply use my Paleo BBQ sauce instead of hot sauce. I guarantee it will be just as delicious!

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Paleo Lemon Poppy Seed Loaf Recipe

Louise | June 7

Bursting with real lemon flavor, this Paleo Lemon Poppy Seed Loaf Recipe has become one of my new favorite dessert recipes. 

And with the weather starting to warm up, it is the perfect light dessert for a warm summer day. But it’s also delicious any time of the year!

When I created this recipe, my goal was to use ingredients that are easy-to-find in stores or online, and I am so happy that I succeeded. And since I used one flour, it’ll be easier on your wallet instead of buying 2 different Paleo flours.

So, grab some lemons, almond flour and a few other easy-to-find Paleo ingredients and make one of the easiest loaf cakes you’ll ever bake.

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Paleo Korean-Style Beef and Noodles Recipe

Louise | May 3

My Paleo Korean-Style Beef and Noodles Recipe is a delicious spin on a traditional dish, and it’s made using easy-to-find ingredients that are readily available in stores or online.

And it’s ready in about 30 minutes and even less if you purchase the butternut squash already made into noodles or if you make the noodles in advance.

Even better is that the recipe is completely Paleo so you don’t have to worry about iffy ingredients that are usually found in takeout.

And the best part is that this is a recipe that your entire family will love!

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Paleo Instant Pot “Rice” Pudding Recipe

Louise | April 29

My creamy Paleo Instant Pot “Rice” Pudding gives you all of the flavor of traditional rice pudding but is completely Paleo.

That means that my version is completely dairy-free and doesn’t include white rice. But it is just as delicious as the rice pudding you know and love.

And if you’ve never had rice pudding before, you are in for a taste treat for a slightly sweet and creamy dessert that you and your entire family will love.

Oh, and even though rice pudding is typically considered a dessert, I love to enjoy it cold for breakfast.

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Paleo Greek Breakfast Casserole Recipe

Louise | February 12

My low carb Paleo Greek Breakfast Casserole Recipe is delicious and it will keep you satisfied all morning long.

And it’s delicious for lunch or dinner. Just add an easy Paleo side dish and you’ll have a complete meal that your family is sure to love!

But if you want a more traditional Greek-inspired dinner recipe, then be sure to check out this Keto Greek Chicken Skillet that will satisfy your taste buds without a lot of carbs.

Recipe Substitutions and Modifications

My Paleo Greek Breakfast Casserole Recipe tastes absolutely delicious as is.

But I know that you might not have all of the ingredients easily available to you. Or you might not like a few ingredients, and that’s okay!

Here are several modifications and substitutions that you can make, and the recipe will still turn out delicious.

  • Ground turkey and ground chicken taste amazing in the recipe, but ground pork or ground beef taste great, too.
  • Leftover shredded turkey or chicken would be delicious as well.
  • And if you want to skip meat entirely, just leave it out and add a couple of extra eggs.
  • While red bell peppers give the dish a beautiful color, and bell pepper would work just as well.
  • But if you aren’t a fan of bell peppers, you can simply omit them and add another vegetable that you prefer. Sliced zucchini would be a great replacement for bell peppers.
  • Pitted green olives can be used instead of kalamata. Just be sure to be careful about how much salt you add to the recipe since green olives are a bit more salty than kalamata.
  • Grape tomatoes are a great substitute for cherry tomatoes, and chopped whole tomatoes work well, too.
  • And this recipe easily doubles if you want to feed your entire family or have leftovers that will last for several days.

Other Paleo Casserole Recipes To Try

And if my Paleo Greek Breakfast Casserole Recipes made you hungry for even more Paleo casserole recipes, then you are in luck!

Here are a few of my favorite Paleo casserole recipes that I know you’ll love as much as I do.

And if you want even more recipes, then check out my 29 Delicious Paleo Dinner Casserole Recipes that your entire family will enjoy.

Paleo Greek Breakfast Casserole Recipe-square

Paleo Greek Breakfast Casserole Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast


Fluffy, golden egg casserole filled with veggies, ground turkey, and Greek seasonings.


  • Olive oil, for cooking
  • 1/2 lb (225 g) ground turkey or ground chicken
  • 1 medium red bell pepper (120 g), diced
  • 1/2 medium onion (55 g), diced
  • 1 clove garlic, peeled and minced
  • 1/2 cup (90 g) pitted kalamata olives
  • 1/2 cup (90 g) halved cherry tomatoes
  • 1 Tablespoon (3 g) chopped fresh dill or parsley
  • 1/2 teaspoon (1 g) ground cumin
  • 1/2 teaspoon (1 g) dried oregano
  • 2 cups (60 g) spinach
  • 4 large eggs
  • 1/2 cup (60 ml) unsweetened almond milk
  • Salt and pepper, to taste


  1. Preheat the oven to 350 F (175 C). Grease a casserole dish with olive oil and set aside.
  2. Heat a drizzle of olive in a large skillet over medium-high heat. Add the ground turkey to the skillet and cook for about 5 minutes until browned.
  3. Add the pepper, onion, and garlic to the skillet and cook for about 3 minutes.
  4. Add the olives, cherry tomatoes, fresh dill, cumin, and oregano to the skillet and cook for an additional 3 minutes.
  5. Add the spinach to the skillet and cook until wilted. Season with salt and pepper, to taste. Remove the skillet from the heat and set aside to cool slightly.
  6. Meanwhile, in a small bowl, whisk to combine the eggs and almond milk.
  7. Add the cooled turkey mixture to the eggs and stir to combine. Pour the egg mixture into the prepared casserole dish.
  8. Place the casserole dish in the oven and bake for 25 to 35 minutes until the eggs are set. Remove the casserole dish from the oven and serve warm or cold.


All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 6 g


  • Calories: 407
  • Sugar: 4 g
  • Fat: 19 g
  • Carbohydrates: 11 g
  • Fiber: 5 g
  • Protein: 36 g

Paleo Champagne Celebration Cupcakes

Louise | December 16

These Paleo Champagne Celebration Cupcakes are an indulgent dessert whenever you want to treat yourself to something a little special.

And don’t worry, I’ve included two non-alcohol modifications, and they are still just as delicious.

But if you want a hint about one of the modifications, just leave out the alcohol for a scrumptious vanilla cupcake with vanilla frosting.

Recipe Modifications and Cooking Tips

These Paleo Champagne Celebration Cupcakes are delicious as-is, but here are a few recipe modifications to accommodate your taste preferences as well as the ingredients that you might have in your refrigerator or pantry.

  • Be sure to sift your almond flour, coconut flour, and coconut sugar to avoid lumps in the cupcake batter.
  • Melt your coconut oil a bit in advance to allow it plenty of time to cool to room temperature. If the coconut oil is too hot, it will cook the eggs when added to the batter.
  • Speaking of coconut oil, I highly recommend using refined coconut oil in this recipe, which has a mild coconut flavor. Unrefined (also known as virgin) coconut oil has a stronger coconut flavor that can overwhelm the cupcakes and frosting.
  • You can use non-alcohol champagne or prosecco in the cupcake and frosting, if you prefer. However, you can omit it completely for a vanilla cupcake and frosting.
  • You can use pink champagne or prosecco (alcohol or non-alcohol) for a slightly pink cupcake and frosting.
  • Of course, you can skip my champagne frosting and use any frosting that you prefer.
  • And if you want the sugar in the frosting to be completely Paleo, you can easily make your own powdered sugar.

    Simply place 1 ½ cups (360 g) coconut sugar and 1 Tablespoon tapioca flour (8 g) in a food processor or blender and pulse until it forms a powder.

    Store any unused powdered coconut sugar in an airtight container at room temperature.

    The frosting will not be completely white when you make your own powdered sugar from coconut sugar, but it’ll still be just as delicious.

And if you want even more Paleo cake recipes, then be sure to check out these Paleo Cakes That Astound recipes.


Paleo Champagne Celebration Cupcakes

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x


Delicious cupcakes with a fluffy frosting that has a hint of champagne flavor, these celebration cupcakes are perfect for a special occasion or anytime you want to treat yourself. And there are non-alcoholic modifications as well.


For the cupcakes:

  • 1 cup (120 g) almond flour
  • 1/2 cup (56 g) coconut flour
  • 1/2 cup (120 g) coconut sugar
  • 1 teaspoon (2 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 2 large eggs, lightly whisked
  • 1/3 cup (80 ml) coconut oil, melted and cooled
  • 1 teaspoon (5 ml) vanilla extract
  • 1/3 cup (80 ml) champagne or prosecco (optional – *see notes)

For the champagne frosting:

  • 1/2 cup (120 ml) coconut oil, slightly warm but not hot
  • 1 teaspoon (5 ml) vanilla extract
  • 1 to 1 ½  cups (120 to 180 g) powdered sugar (** see notes)
  • 3 Tablespoons (45 ml) champagne or prosecco (optional)


  1. Preheat the oven to 350 F (175 C). Line a 12-cup cupcake pan with cupcake liners and set aside.
  2. In a large bowl, whisk to combine the almond flour, coconut flour, coconut sugar, baking powder, and baking soda.
  3. Add the whisked eggs, melted coconut oil, and vanilla extract to the bowl and mix until completely incorporated. Add the optional champagne or prosecco and stir until combined. Spoon the batter into the prepared cupcake pan until each cup is about 2/3 full.
  4. Place the pan in the oven and bake for 18 to 20 minutes until the cupcakes are golden and a toothpick inserted into the middle comes out clean.
  5. Remove the pan from the oven and place it on a wire rack to cool completely.
  6. Once the cupcakes are completely cooled, make the frosting by adding warm coconut oil and vanilla to a mixing bowl. Use a hand or stand mixer to beat until creamy.
  7. Add the powdered sugar, about 1/4 cup (30 g) at a time, beating in between each addition until the frosting reaches your desired consistency.
  8. Add the optional champagne or prosecco and beat until fully incorporated. If needed, add additional powdered sugar, about 1 to 2 Tablespoons (7 to 15 g) if the frosting is too runny.
  9. Fill a piping bag with the frosting and pipe it onto the cupcakes.
  10. Place the cupcakes in the refrigerator for 30 minutes to allow the frosting to set. When ready to enjoy, let the cupcakes sit at room temperature 2 to 3 minutes before serving.
  11. Store any leftover cupcakes in the refrigerator.


*Sparkling white grape juice can be used for an alcoholic-free version with less of a champagne flavor. However, champagne or prosecco can be omitted to make a vanilla cupcake.

**See post to find out how to make Paleo powdered sugar.

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 15 g


  • Serving Size: 1 cupcake with frosting
  • Calories: 284
  • Sugar: 17 g
  • Fat: 21 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 4 g

Review of CoBionic Foundation Prebiotic Fiber

Becky | November 16

Have you been dealing with various health issues, like bloating, leaky gut, dull skin, fatigue, and even brain fog?

If any of these ring a bell, you should consider adding CoBionic Foundation Prebiotic Fiber in your diet.

So, what exactly is Foundation, and how could it help with all of these issues? Let me explain…

What is Foundation? Who’s behind CoBionic?

CoBionic Foundation is the world’s first full-spectrum prebiotic superfood blend. That means it’s a complex and comprehensive blend of all the different prebiotic fibers and resistant starch designed to feed your good gut bacteria.*

In other words, Foundation serves as food for probiotics. If you’re taking a probiotic supplement without adding prebiotics, there’s a good chance all those micro-organisms are just going to starve to death.*

So why can’t we just eat fibrous vegetables to get the prebiotics we need? Truth is, it’s actually very hard to eat enough fibrous foods to feed the trillions of good microbes in your gut. And unless you’re a fan of peeling, chopping, and preparing, it’s quite the task, too.

Here’s where CoBionic Foundation makes things super easy. Just add a scoop of the white, berry-flavored powder in your smoothie, tea, water, or anything else, and you’re good for the day.

CoBionic was founded by Louise and Jeremy Hendon, and as you may already know they take nutrition and gut health seriously. CoBionic Foundation is 100% natural, made without fillers or artificial ingredients.

Foundation is also gluten-free, dairy-free, non-GMO, paleo and keto friendly, and vegan. It dissolves easily in any liquid, without lumps or chalky aftertaste.

Can anyone enjoy Foundation?

Generally, yes. We all need to support our good gut bacteria, and Foundation is made of all-natural ingredients.* As with any supplement, children, pregnant or nursing women, and people with medical conditions should check things with their physician before starting a new supplement.*

My kids love Foundation – they think it tastes like a strawberry milkshake!

Is Foundation FDA approved?

CoBionic Foundation has not been inspected by the FDA. It is not used to treat any medical conditions, and only drugs used to treat medical conditions would need to be FDA approved.

Foundation is manufactured in the United States, at a facility that has been certified to meet the highest quality cGMP standards.

Can I use Foundation as a meal replacement? Will it help me lose weight?

Sorry – Foundation is not designed to be a meal replacement. And honestly, you should aim to get your daily calories by eating real foods. 🙂

However, if you are trying to lose weight, Foundation can be helpful! A healthy, balanced gut is one of the key elements for successful weight loss. Adding prebiotic fiber in your diet can help you feel fuller and curb cravings.

To be more specific, this is what Foundation can do to support your weight loss journey:

  • Balance your gut microbiome – a healthy gut plays an important role in prevention and treatment of obesity [1]
  • Increase fullness – adding prebiotic fiber in your diet can help enhance satiety [2]
  • Reduce inflammation – if you’re suffering from chronic inflammation, losing weight can be harder for you. Prebiotics support more protective intestinal bacteria [3]

When, and how should I take Foundation?

This is completely up to you!

Some people like to add a scoop of Foundation in their morning smoothie every day. Others prefer making an afternoon shake with Foundation and water or almond milk every other day.

Sometimes I mix a scoop of Foundation in coconut yogurt – you could even sprinkle it on top of your breakfast granola.

Experimenting with different recipes and amounts is how you find your perfect balance!

What exactly is in Foundation?

I’m glad you asked! This is one of my favorite parts to talk about. Foundation doesn’t contain any fillers or artificial junk – just 100% natural ingredients that help your good gut bacteria thrive.

Here are the ingredients:

Comprehensive Prebiotic Blend:

  • Inulin (DP ≥ 23) (from Chicory Root)
  • Acacia Gum
  • Psyllium Seed Husk Powder
  • Green Banana Flour
  • Glucomannan (from Konjac Root)
  • Artichoke Leaf Extract — 11280 mg

Anti-Inflammatory Blend:

  • Fermented L-Glutamine
  • Monk Fruit Extract
  • Beet Root Powder — 840 mg

Other ingredients:

  • Natural Flavor
  • Citric Acid

What do all these ingredients do? What are the benefits?

There are tons of studies on the benefits of all of these ingredients that you can find by doing a quick search online. But here’s a recap of some of the most important things.

High-DP Inulin:

Inulin is extracted from the chicory root. It’s a soluble fiber, and according to studies it is one of the best prebiotic fibers to support beneficial gut bacteria, but ONLY if the “Degree of Polymerization” is high.

Acacia Gum:

Acacia Gum Fiber (or gum arabic, or Senegal gum, as it’s also known) is a natural gum consisting of the hardened sap of the acacia tree. Studies have found women taking it experienced “significant reduction in BMI and body fat percentage.”

Psyllium Seed Husk Powder:

Psyllium Seed Husk Powder helps feed your gut microbiome, but the fiber found in the powder also soaks up water in your gut and promotes regularity, which makes this powder great for improving overall gut health.

Green Banana Flour:

Green Banana Flour is – just as you’d expect, a natural flour made from dwarf green bananas. These bananas are extremely rich in resistant starch and fiber. According to studies, green banana flour helps fight intestinal inflammation and also is an important ingredient when it comes to feeding a wider range of microbiota.


Glucomannan is made from the roots of the Konjac plant, and it’s originally from Southeast Asia. Besides increasing satiety, studies have shown that glucomannan can improve carbohydrate metabolism, promote a healthy colon, and even lower cholesterol.

Artichoke Leaf Extract:

Artichokes have been known and used for their potential medicinal properties for hundreds of years. Artichoke leaf extract has been shown to increase bile production, lower cholesterol and improve symptoms of IBS.

Fermented L-Glutamine:

L-Glutamine is a vital amino acid that heals all tissue in the body. It has been used to help people lose weight, burn fat, and generally improve their overall health. L-Glutamine can help heal leaky gut by rebuilding the intestinal walls.

Does Foundation come in different flavors?

Sorry, no. Currently Foundation is only available in the mixed-berry flavor, but I can tell you it tastes delicious! I’ve used it for a long time, and I still look forward to drinking it every day!

How much does CoBionic Foundation Prebiotic Fiber cost? Can I get it in my local store?

Foundation is not in stores (yet), but you can purchase it from Amazon, or directly from the CoBionic website shop.

You’ll get 25% off the list price when you order from their shop, and if you decide to get the subscription you’ll save over 33% more!

CoBionic offers free shipping on all US orders. If you’re outside of the US, I recommend checking Amazon (the US version). They are shipping CoBionic products to many international locations for a smaller shipping + customs fee.

But is CoBionic Foundation worth the money?

Based on my experience, absolutely yes. Adding Foundation Prebiotic Fiber in my diet has made a huge difference for me. I feel that my gut is much more balanced, my digestive issues are history, and overall I just feel more energetic and healthy.

But don’t just trust me! Here’s what other people have said about Foundation:


Just try it!

I run across a lot of different pills and powders as a health coach but I don’t give them much thought. However, CoBionic is a household staple for us. It is not only delicious but amazing for my family’s gut.

Knowing that our gut health is connected to our brains  and moods is enough reason right there to consume it everyday. It isn’t just a “health supplement”.

Keeping our bodies on the up and up gives our home peace, my children focus in school and Ken and I energy to keep working and be present parents.

Jeremy and Louise have done the hard work so that we can enjoy the benefits of quality ingredients that are safe to consume every day.

Common Questions

Are there probiotics in Foundation?

No, Foundation Prebiotic Fiber doesn’t contain any probiotics. Instead, Foundation is designed to help your probiotics work even better. Foundation contains prebiotic fiber – this is what your gut’s good bacteria need to survive and flourish.

I highly recommend taking probiotics, but the problem is those probiotics won’t keep surviving if you don’t feed them with a comprehensive range of prebiotic fibers (and that’s what Foundation provides).

Is Foundation vegan / dairy-free?

Yes, Foundation Prebiotic Fiber is completely vegan and does not include gluten, dairy, soy, added fillers or artificial colors.

How many servings in a bottle?

This actually depends on how much you take every day. CoBionic lists 20 servings (scoops) per bottle, but some people take just 1/2 a scoop per day, while others take 2-3 scoops per day.

How do I store Foundation?

Close the lid tightly, and keep the container in a cool and dry place. Refrigeration is not needed.

Becky Williams is a Certified Health Coach from the Health Coach Institute, and a Certified Ketogenic Living Coach.

Becky loves helping people feel and look amazing, and she uses a whole foods approach to help her clients reach their goals.

She has helped thousands of people lose weight and heal themselves from the inside out.

And as a mother, she wants to make sure her children also learn the fundamentals of healthy eating.

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Paleo Apple Cinnamon Coffee Cake

Louise | November 13

My Apple Cinnamon Coffee Cake is a delicious but not overly sweet cake that tastes like autumn but can be enjoyed any time of year.

The biggest misconception about coffee cake is that it contains coffee as an ingredient.

However, I’m here to dispel this myth and tell you that most coffee cake recipes don’t contain any coffee.

Actually, coffee cake gets its name because it is intended to be enjoyed with coffee. So, anytime you drink coffee, you can eat coffee cake.

Of course, you don’t need to be a coffee drinker to enjoy coffee cake. It is delicious on it’s own for a tasty snack or not-too-sweet dessert.

And it’s also delicious for breakfast! Even better, your non-Paleo friends will love it as well.

How I Made This Recipe Paleo

The most noticeable difference between my Paleo Apple Cinnamon Coffee Cake and traditional coffee cake recipes is that I do not use wheat flour.

Instead, I use a blend of almond flour and coconut flour.

Almond flour has become one of the most popular grain-free flours in Paleo baking. And unlike wheat flour, it’s completely gluten-free.

Almond flour is typically used in cakes and muffins because of its light texture when baked.

However, not all almond flour is created equally.

Be sure to buy finely ground almond flour for this recipe. Almond meal is much more coarse and will not result in a light coffee cake.

However, for the crumb topping, you can use finely ground almonds or almond meal since the crumb texture is naturally dense.

In addition to almond flour, I also used coconut flour in the recipe.

Coconut flour is simply coconut meat that has been dried and ground into a flour. And just like almond flour, coconut flour is naturally grain-free and gluten-free as well.

Coconut flour is quite high in protein, which makes it highly absorbent of liquid. So, any recipe that uses coconut flour likely uses a lot of wet ingredients as well.

Coconut flour works best when it’s used with another flour as well for the best baking and flavor outcomes, which is why I used it with almond flour.

Coconut sugar is used as a replacement for traditional refined cane sugar.

Coconut sugar is made from the sap of coconut palm trees that is boiled down into a sugar. It has more nutrients than traditional cane sugar and has a taste similar to light brown sugar.

However, even though coconut sugar is better for you than cane sugar, it is still sugar. So, if you are on a sugar-free diet, coconut sugar should be avoided.

Applesauce is used to add moisture to the recipe due to the highly absorbent coconut flour. It also adds a slight apple flavor to the coffee cake as well.

However, I suggest using unsweetened applesauce to keep the coffee cake from being overly sweet.

Unsweetened almond milk is used instead of traditional dairy milk. However, unsweetened coconut milk, cashew milk, and many other non-soy plant-based milks work just as well.

Lastly, coconut oil is used as a non-dairy replacement for butter in this recipe. However, I suggest that you use refined coconut oil, which has a much more neutral flavor as compared to unrefined (or virgin) coconut oil.

And if you can’t get enough cake, here are 20 Indulgent Paleo Chocolate Cake Recipes that are sure to please your family and friends.

Paleo Apple Cinnamon Coffee Cake - square
Paleo Apple Cinnamon Coffee Cake - square

Paleo Apple Cinnamon Coffee Cake

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 squares 1x
  • Category: Main
  • Cuisine: American


Moist paleo apple cinnamon coffee cake topped with cinnamon apples and a crumb topping. Full of fall flavors and a perfect afternoon snack!


For the cinnamon apples:

  • 3/4 cup (90 g) diced apple (about medium 1 apple)
  • 1 teaspoon (2 g) cinnamon powder

For the cake:

  • 2 cups (240 g) almond flour
  • 1/4 cup (28 g) coconut flour
  • 1/3 cup (80 g) coconut sugar
  • 1 teaspoon (2 g) cinnamon powder
  • 1 teaspoon (2 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (120 ml) unsweetened applesauce
  • 4 Tablespoons (60 ml) unsweetened almond milk
  • 1/3 cup (80 ml) melted coconut oil

For the crumb topping:

  • 4 Tablespoons (30 g) almond flour (or almond meal)
  • 1 Tablespoon (15 g) coconut sugar
  • 2 teaspoon (10 ml) melted coconut oil


  1. Preheat the oven to 350 F (177 C). Line an 8-inch x 8-inch (20 cm x 20 cm) square baking pan with parchment paper and set aside.
  2. In a small bowl, combine the diced apple and toss with 1 teaspoon (2 g) cinnamon powder. Set aside until ready to use.
  3. In a large bowl, whisk to combine the almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt.
  4. One ingredient at a time, use a rubber spatula to fold in the applesauce, melted coconut oil, and then the almond milk until completely combined and the cake batter is smooth.
  5. In a small bowl, mix to combine the crumb topping ingredients until a fine crumb forms.
  6. Pour the cake batter into the prepared baking pan and use a rubber spatula to evenly spread the batter in the pan. Evenly scatter the prepared cinnamon apples over the batter and sprinkle the crumb topping over the apples.
  7. Place the baking pan in the oven and bake for 25 to 35 minutes until completely baked and a toothpick inserted in the center comes out clean.
  8. Remove the coffee cake from the oven and let cool completely in the baking pan before cutting and serving.


All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 10 g


  • Serving Size: 1 square
  • Calories: 161
  • Sugar: 9 g
  • Fat: 12 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 3 g
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