Beachside Kitchen

Paleo

Cinnamon Maple Paleo Coffee Cake

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This Cinnamon Maple Paleo Coffee Cake is serious fall vibes in a sneakily easy recipe. My mom declared this THE BEST DESSERT I’VE EVER MADE. And I honestly don’t disagree.

Best ever Maple Cinnamon Paleo Coffee Cake


Let’s talk about this GOODNESS. It’s a cinnamon maple paleo coffee cake is fluffy, moist, just the right amount of cinnamon maple sweet. The texture is insane, tender and soft but still holds together unlike some paleo cakes.

Next, you pair that tender maple spiced cake with this perfect touch of crunch from the cinnamon crumb topping. Hello – PERFECTION!

Best part of all, this coffee cake is completely gluten free, grain free, refined sugar free, with easy swaps to keep it dairy free. I love making recipes that are also forgiving, which is why I love baking with almond flour. Since it is naturally more moist, you get a bit more leeway on baking time than some other traditional flours.


I kept the ingredients super simple on these for you just because I love your all that much. The base of the cake is just 8 ingredients you probably already have in your pantry. Top that with a crunchy crumb topping and you’ve got yourself the perfect treat for Fall.

I used Sprouts Brand Organic Maple syrup for sweetness on the cake base and it gives it such a warm and cozy sweetness.  Sprouts is my go-to for grocery shopping – it’s got that neighborhood feel but with a dope selection of healthy gluten free options and all my baking staples. And lot’s of gluten free, dairy free, paleo options for every diet type.

So bake yourself up a batch of this Cinnamon Maple Coffee Cake pronto, curl up on the couch with a cup of coffee or hot tea, and enjoy!

If you love this recipe, you’ll also love my Caramelized Banana Bread recipe.

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Cinnamon Maple Maple Coffee Cake

This coffee cake is the perfect fall treat – the cake is crazy tender and moist, with warm cinnamon spices and a rich maple flavor that pairs perfectly with a hot cup of coffee.
Prep Time10 minutes
Cook Time40 minutes
Servings: 16

Ingredients

Cake Ingredients

  • 3 eggs
  • 1/3 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour, packed
  • 1 tsp baking soda
  • 2/5 tsp cinnamon

Crumble Topping

  • 3/4 cup almond flour, packed
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 5 tbs melted coconut oil or butter

Instructions

  • Heat oven to 350.
  • Line 8×8 square cake tin with parchment paper.
  • Mix together the wet ingredients for the cake until well combined.
  • Then, add in dry ingredients and stir until well combined.
  • Pour cake batter into 8×8 cake tin.
  • Next, mix together the ingredients for the crumb topping. Sprinkle crumb topping evenly over the cake batter.
  • Bake cake for 35-45 minutes or until a toothpick comes out mostly clean.
  • Let cool a bit before devouring (if you can wait that long!). 

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.

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Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

Healthy Zucchini Bread

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Before I whipped up this healthy paleo zucchini bread recipe, I think you all requested a zucchini bread recipe at least once a week. So I finally got around to it, and WOW why did I wait so long??

I worked to keep the ingredients super simple (and hopefully readily available for you), and even the directions super easy – hello one bowl baking!

This healthy zucchini bread is paleo, refined sugar free, moist and that perfect balance of fluffy but hearty. Take all that and add some luscious dark chocolate and sneaky veggie goodness.

Some tips: you could always swap out the chocolate for chopped nuts, or omit all together. I haven’t tested any flour subs but gluten free, regular, or oat flour probably work well too!

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Healthy Zucchini Bread

This healthy zucchini bread is gluten free, paleo, refined sugar free, and oil free!

Ingredients

  • 1 medium zucchini, shredded (1 heaping cup)
  • 2 eggs
  • 1/2 cup creamy almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Line 8×4 loaf pan with parchment paper.
  • In a mixing bowl, combine wet ingredients until well combined.
  • Then add in dry ingredients and mix until combined. Fold in chocolate.
  • Pour into pan and top with more chocolate.
  • Bake for 30-45 minutes or until toothpick comes out clean.
  • Let cool completely before serving. Enjoy!

BEST BANANA BREAD EVER

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I’ve made 50+ loaves of banana bread in the past 2 years and this recipe is hands down the most decadent, delicious one yet. It is insanely moist, perfect amount sweet, crispy on the outside but so tender on the inside, and just the right balance of fluffy but dense. Ugh I’m drooling just writing this.

Some tips to make you successful:

  • Make sure your bananas are very spotty to brown/black. It’s where most of the sweetness comes from.
  • Use a good quality grass fed butter if you can, it makes a difference!
  • I used almond flour, but @bobsredmill paleo or gf flours should sub equally 1:1. Also could try oat flour if that’s your thing!
  • I topped with some chocolate chunks but add some nuts/seeds/dry fruit or leave that baby NAKED if you’re a purist.

Last but not least, I personally like my banana breads on the verge of a banan pudding bread – aka, I underbake 3-4 minutes so it’s crazy moist. It’s just a personal preference. So you can bake this as little as 40 minutes, or up to 55 minutes based on how you like it (and your oven, since they all cook a little different). I prefer mine with some wet crumbs on a toothpick as you’re testing it for doneness.

Hope you enjoy this paleo, refined sugar free, and gluten free loaf of goodness!

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Best Banana Bread Ever

This paleo banana bread tastes all kinds of decadent and delicious, while still being grain free, gluten free, and refined sugar free.
Servings: 10 slices

Ingredients

  • 3 spotty/brown bananas
  • 3 eggs
  • 1/3 cup melted grass fed butter
  • 1/3 cup maple syrup
  • 1 1/2 cup almond flour (packed)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/3 cup dark chocolate chunks

Instructions

  • Heat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper
  • In a mixing bowl, combine mashed bananas, eggs, melted butter, and maple syrup until well combined
  • Mix in dry ingredients, and stir until well combined
  • Pour mix into lined baking ban. Top with chocolate chunks
  • Bake for 40-55 minutes or until a toothpick comes out clean *personally I like mine underbaked, so I take it out with a few wet crumbs
  • Let cool completely, then enjoy! I keep mine stores in a loosely covered tupperware for up to 3 days

Paleo Pumpkin Bread

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It’s officially fall. Which means I am about to be making pumpkin EVERYTHING, with not an ounce of shame to be had. What can I say, your girl doesn’t mind some *basic* baked goods.

This Paleo Pumpkin Bread may just be the most fluffy, luscious, delectable thing I’ve ever baked. It’s the perfect mix of a moist crumb, with just enough structure to still be a bread, and sweet without giving you a sugar crash.

This loaf is paleo, grain free, dairy free, oil free, and so dang tasty. You can use any nut or seed butter – I used almond butter, but cashew or peanut butters would work great too. I haven’t tested with any other flours, but feel free to experiment with alternates (just google the ratios!!).

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Paleo Pumpkin Bread

A fluffy and delicious pumpkin bread that tastes exactly like your favorite coffee shop's homemade loaf, without any grains, gluten, dairy, or refined sugar!
Prep Time10 minutes
Cook Time35 minutes
Servings: 10 slices

Equipment

  • 8 x 4 bread pan
  • parchment paper

Ingredients

  • 2 eggs
  • 1/2 cup almond butter (or any nut butter you like)
  • 2/3 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pecans and pumpkin seeds for topping (optional)

Instructions

  • Heat oven to 350.

  • Line 8×4 bread tin with parchment paper.
  • Using a large mixing bowl and hand mixer, mix together wet ingredients until well combined.
  • Add in dry ingredients and stir until completely combined.
  • Pour batter into bread pan. Top with nuts/seeds if you’re feeling *extra* like me.
  • Bake for 30-45 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely and DEVOUR. Topped mine peanut butter

If there’s one tip I can give to new bakers, it’s start trying out your own things. I hardly need to look at recipes anymore after some serious trial and error with ratios, but it’s such an empowering feeling to be able to turn any recipe into exactly what you want!

Pumpkin Spice Muffins

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It’s finally September, which means we are officially in PUMPKIN SEASON! And while San Diego may still be 85 degrees and sunny, but you bet your booty I’m making all the pumpkin things.

Plus, honey buns is secretly a basic betch and loves all things pumpkin spice, so he’s a happy camper when it’s this time of year.

These muffins are fluffy, rich, pumpkin-spicy, chocolate studded goodness. Plus they are paleo, grain free, gluten free, dairy free, and refined sugar free! So yes, I’ll be eating these for breakfast, lunch, and dessert.

I love using dark chocolate bars chopped up, it gives this extra rich and melty quality to the recipe that is absolutely divine. But you could always use chocolate chips, or swap for chopped nuts or some pumpkin seeds!

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Pumpkin Spice Muffins

A paleo pumpkin spice chocolate chunk muffin that seriously tastes like fall wrapped into a baked good
Prep Time10 minutes
Cook Time20 minutes
Servings: 9 muffins

Ingredients

  • 2 eggs
  • 1/2 cup nut butter (peanut, almond, cashew all work)
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 tbsp almond milk
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 bar dark chocolate, chopped

Instructions

  • Heat oven to 350
  • Grease muffin tin with coconut oil.
  • In a large mixing bowl, mix together wet ingredients until well combined.
  • Add in dry ingredients, and mix thoroughly.
  • Fold in chocolate chunks, and save some for topping muffins.
  • Pour batter into cupcake tin – made 9 big muffins for me.
  • Top with extra chocolate if you’re feeling *extra* like me.
  • Bake for 18-22 minutes. Let cool and DEVOUR.

Paleo Banana Birthday Cupcakes

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Need a healthy recipe for some delicious birthday cupcakes? Look no further! These PALEO BANANA BIRTHDAY CUPCAKES are incredibly delicious: somehow ooey gooey and fluffy all at the same time, without being overly sweet or rich.

Where a lot of store-bought or bakery-bought cupcakes taste heavenly, they often leave you with a stomach ache, sugar rush, and big comedown that doesn’t make you feel the least bit like celebrating. So I whipped up a tasty treat that has just a touch of maple syrup for sweetener and swapped refined flour for fiber-rich almond flour.

We had these for my brother’s birthday and everyone was LOVING them…I topped them with a vegan vanilla frosting (store bought!) but you could do anything homemade if you like – also peanut butter or chocolate frosting would so great with these. 

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Paleo Banana Birthday Cupcakes

Prep Time5 minutes
Cook Time15 minutes
Servings: 15 cupcakes

Ingredients

  • 4 eggs
  • 4 spotty bananas
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp flax meal
  • 1 2/3 cup packed fine almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  • Heat oven to 350 and line cupcake tin with liners
  • Using a hand or stand mixer, mix together eggs, bananas, vanilla extract, coconut oil, and maple syrup.
  • Add in dry ingredient and combine.
  • Fold in dark chocolate chips (optional).
  • Pour batter into cupcake tin, almost all the way to the top.
  • Bake for 14-18 minutes or until a toothpick comes up with just a few wet crumbs.
  • Let cool completely, then frost with frosting of choice

Doughy Chocolate Chip Cookies

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Do you prefer your cookies crunchy or soft? While some people are team crunchy cookie, I will forever be part of team soft cookie. I want my cookies ooey gooey, doughy, and chewy. And let me tell you, these cookies hit the spot!

These chocolate chip cookies are thick, soft, a little dense, and taste exactly like cookie dough. I used tahini to make these, but if you’re not a fan of tahini, you can always swap for any drippy nut butter (peanut butter would taste amazing!). Definitely don’t skimp on the chocolate chips either, because we all know that life is better with chocolate, right?!

And while you’re chowing down on this doughy bite of heaven, you can give yourself a big “thank you” since these are also totally paleo, gluten and grain free, plus refined sugar free!

I’ve learned to honor my cravings for sweets, and satisfy them with healthier versions of the treats I love, and damn, Belinda is a much happier gal when I’m not depriving myself cookies. So bake up, enjoy dessert, and live your life in the way it brings you joy, my friends.

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Doughy Chocolate Chip Cookies

A dense and doughy chocolate chip cookie that is totally paleo, gluten free, dairy free, refined sugar free
Prep Time15 minutes
Cook Time10 minutes

Ingredients

  • 1 egg
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup tahini
  • 3/4 cup almond flour
  • 1 tbs coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate chips (plus more for topping)

Instructions

  • Heat oven to 350 and line a baking sheet with parchment paper.

  • In a mixing bowl, add egg and coconut sugar. Using a stand or hand mixer, cream together egg and sugar.
  • Add tahini and vanilla extract and combine thoroughly.
  • Add dry ingredients, and mix until well combined.
  • Fold in chocolate chips.
  • Roll the dough into balls, place on lined baking sheet and flatten slightly. Top with a few more chocolate chips.
  • Bake cookies for 9-11 minutes or until just golden.
  • Let cool, then DEVOUR.

Paleo Magic Bars

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I love me some Magic Bars! They’re also affectionately known as 7 Layer Bars, and seriously one of the most delicious, decadent, treats I’ve ever had. The classic Magic Bar recipe calls for sweetened condensed milk, graham crackers, butter, butterscotch chips, milk chocolate, nuts and coconut. And while the original is incredibly tasty, it sends me into a sugar coma and does not leave me feeling great afterwards.

So I wanted to create a healthier version that still kept all the same flavors, but made with cleaner ingredients (caramel coconut milk, coconut, dark chocolate, and raw almonds). The result? A sticky, coconut-y, chocolate-y, crunchy dessert that is full of flavor and texture but made with clean AF ingredients.

Bonus: these bad boys are totally grain free, dairy free, vegan, and refined sugar free.

PRO TIP: make these a day ahead because they’re waaay better the 2nd day.

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Paleo Magic Bars

A paleo, gluten free, vegan, and refined sugar free version of this classic childhood treat
Prep Time30 minutes
Cook Time30 minutes
Servings: 16

Equipment

  • 8 inch square baking tin, parchment paper, small saucepan

Ingredients

  • 1/3 cup Honey
  • 1 can Full fat coconut milk (about 13 oz)
  • 1/3 cup Coconut oil, at room temp like soft butter
  • 3 tbs Honey
  • 3/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1/2 cup Chopped almonds (or nut of choice)
  • 1/2 cup Unsweetened shredded coconut
  • 1/2 cup Chopped dark chocolate or chocolate chips

Instructions

  • Mix coconut milk and 1/3 cup honey or maple syrup in small pot. Bring to boil. Reduce to simmer and reduce until syrupy and golden, stirring often (took me about 25-30 mins).
  • Remove coconut milk from heat and let cool to room temp.
  • Meanwhile, cream coconut oil with remaining 3 tbs of honey with electric mixer. Add coconut flour, pinch of salt, and beat until it’s a sticky dough.
  • Press dough into a lined 8×8 pan and bake at 350 for 7-8 mins until golden.
  • Chop nuts and chocolate.
  • When the crust is hot out of the oven, press nuts into crust. Then sprinkle chocolate, coconut, and pour condensed coconut milk all over. Tilt pan around so it’s evenly distributed. Top with a few more nuts and chocolate.
  • Bake 27-30 mins or until bubbly and golden at center.
  • Let cool completely then place in fridge at least 12 hours before slicing and serving.

The Best Paleo Chocolate Chip Cookies Ever

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Jump to Recipe

These are the Best Paleo Chocolate Chip Cookies. EVER.

Not. An. Exaggeration. At least not in my book. And I’ve made (and eaten) hundreds, if not thousands of chocolate chip cookies in my day. I grew up making those break n’ bake Nestle Tollhouse cookies every weekend with my brother, and I’m both proud and astounded to report we could finish a whole 24 cookie package between the two of us. I guess you could say I’ve got a sweet tooth. 

These days, I’m all about making sweet that nourish your body while giving your soul that warm fuzzy, I just devoured a fresh baked cookie happy dance inside. That means swapping out white flour for almond flour and coconut flour (packing more protein, fiber, vitamins, and minerals), adding nutrient dense nut butters, omitting refined white sugars 

These paleo chocolate chunk cookies have crispy edges, a gooey middle, and PUDDLES of dark chocolate. Sprinkled with a fancy flaked sea salt, these really feel like a special treat! 

Want to know the best part? These cookies are paleo, dairy free, gluten free, and refined sugar free!

Pro tip: I definitely suggest using a hand mixer or stand mixer, and recommend giving the batter 30 seconds to combine at each step. Ohhh and don’t you go over baking these – we like it GOOEY in da middle, amiright?! 
This recipe is adapted from Texanerin paleo cookie recipe.

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The Best Paleo Chocolate Chip Cookies

Ingredients

  • 6 tbs grass fed butter softened
  • 3/4 cup coconut sugar
  • 1 egg
  • 1/3 cup almond butter
  • 1 ½ tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped dark chocolate

Instructions

  • In a large mixing bowl, cream together butter and coconut sugar with hand mixer until creamy, about 1 minute.
  • Add in egg and mix until combined and creamy.
  • Add almond butter and vanilla extract, and mix for 30 seconds
  • Add dry ingredients and mix until combined, about 30 seconds.
  • Fold in chocolate, and keep a couple chunks for topping the cookies.
  • Line baking sheet with parchment paper.
  • Scoop cookie dough batter into big balls, place on baking sheet 2 inches apart, and flatten just slightly. This made 14 big cookies for me.
  • Bake at 350 for 10-12 mins, until the edges are just golden.
  • Top with flakey sea
  • Let cool for 10 minutes, and then DEVOUR.