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3.10.18

Carrot Cake Cupcakes {Paleo & Nut Free}

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Nut Free

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They’re topped with a sweet creamy paleo vanilla “buttercream” that tastes just like real thing!  

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

Welcome to another dessert-y weekend!  I have two nut-free + paleo baking recipes to share!  The first is today’s carrot cake cupcakes with “buttercream” frosting.  Just in time for Spring!

Well, we might have a few weeks left until real spring, but in my mind, (and kitchen!) we’re there right now.

I realize that carrot cake traditionally includes a cream cheese frosting.   My paleo “cream cheese” frosting uses cashews for texture and I wanted to make these cupcakes nut free. Instead, I chose to top them with a dairy free buttercream frosting instead.

That said, if you don’t need to keep things nut free and want to try out my “cream cheese” frosting you can get that recipe right here.

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

Anyway, about the cupcakes!  I decided to go with a mix of coconut and tapioca flour to give these carrot cake cupcakes traditional texture.  The combo did not fail me.

It took just two tries to get the ratios right – which is not at all bad for experimenting with coconut flour!

That said, you might be a little surprised at how thick the “batter” is after mixing it altogether.  Especially if you’re not familiar with baking with coconut flour.  In fact, the batter really looks more like a dough.

No worries at all though, because 1.) coconut flour batter is almost always thick and 2.) it means you can sort of shape these cupcakes to be nice and round.  Weird, I know, but that’s paleo baking for you 🙂

Since I did use baking powder, they’ll expand/rise a bit, but not all that much, so there’s no need to worry they’ll spill over the tops of the muffins cups.

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

The dairy free “buttercream” is a totally new recipe that I used for both these cupcakes also some traditional vanilla cupcakes that will be coming to the blog soon.

Instead of butter, I whipped up a mixture of palm oil shortening and refined coconut oil for great texture and neutral flavor.

I added thick creamy raw honey to sweeten and vanilla extract for flavor.  Tapioca flour thickens up the texture so it resembles a real buttercream.

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

The result is incredible!  My 6 year old (the pickiest child) claimed they tasted just like birthday party cupcake frosting.  And yes, my kids still eat non-paleo desserts sometimes 😉

I was definitely impressed that the texture of the frosting remained soft but not runny at room temperature.  Though it hardens in the fridge, you can easily re-whip it back to its original form in no time at all.  Easy peasy!

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

These carrot cake cupcakes are delicious enough to serve to anyone – paleo or not!   You’ll be amazed at just how moist and tender the texture is.

I added raisins to mine, which is optional, and there’s room in the recipe to add very well drained crushed pineapple if you enjoy that flavor in your carrot cake.

I hope you’re ready for a serious treat here!  Grab your carrots grated and oven preheated – let’s bake!

Carrot Cake Cupcakes {Paleo & Nut Free}

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They’re topped with a sweet creamy paleo vanilla “buttercream” that tastes just like real thing!  #paleo #glutenfree #nutfree

Carrot Cake Cupcakes {Paleo, Nut Free}

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing! 
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 mins
Total Time: 40 minutes
Course: Dessert
Cuisine: Nut Free, Paleo
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4.45 from 38 votes

Ingredients

Cupcakes:

  • 4 eggs room temp
  • 1/4 cup + 2 Tbsp coconut milk full fat or light, room temp, blended before adding
  • 1/4 cup coconut oil refined, melted and cooled to almost room temp
  • 1/2 cup pure maple syrup
  • 1 Tbsp lemon juice or apple cider vinegar
  • 1/2 Tbsp pure vanilla extract
  • 2/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 Tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • Pinch nutmeg
  • 2 1/4 cups shredded/grated carrots
  • 1/2 cup raisins optional OR 1/2 cup crushed pineapple, drained well

Frosting:

  • 1/2 cup palm oil shortening room temp**
  • 1/2 cup coconut oil refined, softened but still solid**
  • 1/3 cup + 1 Tbsp tapioca flour *
  • 1/3 cup raw honey *or pure maple syrup
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt

Instructions

For Cupcakes:

  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
  2. In one bowl, combine with coconut and tapioca flour, baking powder, baking soda, salt and spices, set aside.
  3. In a separate bowl, whisk together the eggs, coconut milk, coconut oil, maple syrup, lemon juice and vanilla until very smooth.
  4. Stir dry ingredients into wet mixture slowly until a very thick batter forms. Due to the coconut flour, batter will seem more like a dough. Stir in grated carrots and raisins, and pineapple if using.
  5. Scoop batter into muffin cups all the way up, to get them nice and round, you can actually roll them into balls loosely with your hands.  I made 14 cupcakes, so you'll likely have to bake them in 2 batches. 

  6. Bake in the preheated oven for 20 mins or until they rise and are set in the center.
  7. Remove from oven and allow to sit 5 minutes in the pan, then transfer to wire racks to cool completely.
  8. While cupcakes cool, make the frosting.

Buttercream Frosting:

  1. Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. Add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy.
  2. Frost cupcakes immediately, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.
  3. Frost cupcakes using a piping bag or with an offset spatula. Store leftover cupcakes in the refrigerator after the first day for up to 4 days. Enjoy!

Recipe Notes

*A thick creamy raw honey works best for this frosting to keep it thick.  If you're using maple syrup and the frosting is too thin, you can add up to 2 additional Tbsps of tapioca flour to thicken it.  

**If you can have dairy, grass fed butter can sub in for the coconut oil and palm shortening.  Vegan butter will also work well.  

Nutrition

Calories: 333kcal
Carbohydrates: 31g
Protein: 2g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 46mg
Sodium: 155mg
Potassium: 208mg
Fiber: 3g
Sugar: 13g
Vitamin A: 3505IU
Vitamin C: 1.6mg
Calcium: 53mg
Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Carrot Cake Cupcakes:

 

Want More Paleo and Nut Free Baking Recipes?  Try One of These!

Creamy Lemon Bars

Pineapple Carrot Cake Bread

Coconut Flour Chocolate Chip Cookies

Paleo Chocolate Chip Muffins

Double Chocolate Chip Banana Bread 

Cassava Flour Blueberry Muffins

Banana Blueberry Breakfast Bread

 

You Might Also Like...

  • Pineapple Carrot Cake Bread {Paleo & Nut Free}
  • Classic Blueberry Muffins with Cassava Flour {Paleo, Nut Free}
  • Double Chocolate Banana Bread {Paleo & Nut Free}
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Gina says

    March 10, 2018 at 10:09 am

    I’m going to make these for my dad’s birthday. It’s his favorite.
    Can I sub anything for palm shortening?

    Reply
    • Michele says

      March 13, 2018 at 3:32 pm

      You can also use butter if that’ okay with you, I’m not sure how all coconut oil would turn out though!

      Reply
  2. Erica Mobley says

    March 10, 2018 at 11:26 am

    Any thoughts on lankanta maple syrup?

    Reply
  3. Courtney says

    March 10, 2018 at 12:23 pm

    Yay!! We are huge carrot cake fans. Looks delicious :). Do you think cupcake recipe could be doubled and would come out ok as a cake? Also, lard would probably be the best sub for palm oil, or have you tried butter?

    Reply
    • Michele says

      March 13, 2018 at 3:31 pm

      You can definitely use butter for the frosting, and yes I think you can use the recipe to make a cake!

      Reply
      • SH says

        March 22, 2018 at 6:44 am

        I was wondering the same two things: can I make this into a cake and can I use butter for the frosting? If I were to make this a double layer cake, how many times would you recommend I multiply this recipe? Thank you!!

        Reply
        • Michele says

          March 23, 2018 at 7:45 pm

          Yes you can, however I’m not sure about the amount you’d need for a cake. I’d say a double batch would definitely give you enough though!

          Reply
  4. Natalie says

    March 10, 2018 at 12:43 pm

    5 stars
    I love carrot cake and these cupcakes look so moist and delicious!

    Reply
  5. Taylor says

    March 10, 2018 at 8:11 pm

    5 stars
    I made these today and they were amazing! Everyone loved them! Will be bringing them to easter!

    Reply
  6. Alicia says

    March 11, 2018 at 4:22 pm

    Wow!!! These look incredible!!

    Reply
  7. Ellen says

    March 11, 2018 at 6:00 pm

    Holy cow – I love carrot cake and these look perfect! I’m totally adding these to the list of my birthday desserts I’ll be making for the rest of the month. I’m not huge on celebrating my birthday, but I still totally use it as an opportunity to try some fun desserts.

    Reply
    • Michele says

      March 13, 2018 at 3:14 pm

      Fun desserts are good no matter what the day! Enjoy!

      Reply
  8. Carolyne says

    March 12, 2018 at 4:49 pm

    Vai depender do tamanho da tapioca e vai depender do recheio da tapioca. A quantidade de Farinha usada determina a quantidade de carboidratos:A farinha de tapioca é extraída da mandioca (aipim) que é um tubérculo, fonte de carboidratos, consequentemente, a farinha de tapioca também é uma fonte de carboidratos. Assim sendo, um dos fatores principais para verificar quantas gramas de carboidrato tem em uma tapioca é o tamanho dela, quanto maior, mais farinha é usada e mais carboidrato ela vai ter. Cada colher de sopa de tapioca tem aproximadamente 30g de tapioca, que contém 17g de tapioca. Considerando uma massa de tapioca feita com duas colheres de sopa, já teríamos 34g de carboidrato. Depois de considerada a quantidade de carboidrato na farinha de tapioca, devemos analisar o outro fator: o recheio. Quantas gramas de carboidrato tem no recheio da Tapioca? Se o primeiro fator era um tanto quanto subjetivo, dependendo do tamanho da tapioca, o fator recheio é ainda mais imprevisível.

    Reply
  9. Jill Vermeire says

    March 12, 2018 at 5:01 pm

    5 stars
    These are seriously amazing!!!! I’m in Love! I made some for my friend who is on a SIBO/Low FOD regimine and she is over the moon! Thank you!

    Reply
    • Michele says

      March 13, 2018 at 3:06 pm

      Oh that’s incredible! Thrilled you enjoyed them 🙂

      Reply
  10. Eleanor says

    March 13, 2018 at 4:37 pm

    5 stars
    Your recipe sounds wonderful!! I have celiac and always looking for recipes. Are there any other flours that I could substitute for the tapioca flour? I have on hand, millet and quiona and rice flour. Would these work? Many thanks!!!

    Reply
    • melissa davis says

      April 26, 2019 at 9:00 am

      No grain No pain, great book for people with Celiac.
      https://www.glutenfreesociety.org/toxic-food-additives-common-gluten-free-foods/

      Reply
  11. Annette says

    March 18, 2018 at 3:45 am

    4 stars
    I liked how these turned out. I had to cook them for slightly longer and I subbed butter for the palm shortening in the frosting. Also, because I wanted them to travel, I split off the today and put the frosting in the middle.

    Reply
    • Annette says

      March 18, 2018 at 3:46 am

      That is… Split off the tops…

      Reply
  12. Mary McKinney says

    March 19, 2018 at 4:12 pm

    5 stars
    These are fantastic! Is there a sub for Palm Oil? It just doesnt like me to much :o) The frosting tastes great though!!

    Reply
    • Michele says

      March 23, 2018 at 7:58 pm

      If you can have grass fed butter that would work well too 🙂

      Reply
      • Mary McKinney says

        March 23, 2018 at 9:21 pm

        Thanks!

        Reply
  13. Lisa Sanchez says

    March 21, 2018 at 4:07 pm

    4 stars
    What’s the best way to thicken the frosting? Followed recipe and it is still very thin. Add more tapioca flour?

    Reply
    • Michele says

      March 23, 2018 at 7:48 pm

      I’m not sure why it’s so thin, but re-chilling it and then re-whipping it should help.

      Reply
  14. Sylvia Pearlstein says

    March 29, 2018 at 12:04 pm

    5 stars
    These could not be improved-they are very moist and perfect in every way.

    Reply
    • Michele says

      March 29, 2018 at 12:19 pm

      Really happy you enjoyed!

      Reply
  15. Jaime says

    March 30, 2018 at 9:17 am

    Hi! The full fat coconut milk “blended before use”… that means to blend up the water that sits on the bottom of the can too, yeah?

    Reply
  16. Eloisa Reyes says

    April 6, 2018 at 9:51 am

    “blend before use” means to put everything in blender before?

    Reply
    • Eloisa Reyes says

      April 6, 2018 at 9:59 am

      “blend before use” means to put everything in blender before? Also, will all vegetable shortening work?

      Reply
  17. Linda says

    April 8, 2018 at 12:00 pm

    3 stars
    I was so excited to make these carrot cupcakes, which is crazy since I love chocolate. I don’t know what happened, but even after leaving the cupcakes for 10 mins longer in the oven they still didn’t cook through… and the frosting had to be put in the fridge to harden. I’m going to put them back in the oven for more time… I hope I can save them.

    Reply
    • Michele says

      April 9, 2018 at 10:30 am

      So sorry, not sure what happened! Sounds like the batter was too wet for some reason, hopefully it works out alright.

      Reply
  18. Angela says

    April 9, 2018 at 3:15 pm

    5 stars
    We made these muffins this weekend, and they were PERFECT. They were incredibly moist and the perfect texture not at all gummy texture like some Paleo baked goods can be. The flavor is just right – just the right sweetness, the spices were perfect. We will definitely make this recipe again!

    Reply
  19. Elizabeth says

    April 12, 2018 at 10:05 am

    Michele! Love all of your recipes! I make probably 3 of your recipes a week! Alas, I am making these because I need something sweet. Wondering if I can just almond flour instead of coconut? (Will save me a trip to the grocery store as I just hit the bottom of my bag.)

    Reply
    • Michele says

      April 14, 2018 at 10:43 pm

      Hi! You’d definitely need a lot more almond flour, more than twice the amount I’m guessing, something like 1 3/4 – 2 cups? If you try it, let me know how it works out!

      Reply
  20. Debbie says

    April 24, 2018 at 6:37 pm

    Just made these! I haven’t tried the cupcake yet (I’m sure they are fabulous as everything I’ve made of yours has been) but the frosting is AMAZING! I have always been a big frosting person and have missed buttercream frosting!! Thank you!

    Reply
  21. Nora says

    May 9, 2018 at 4:10 pm

    Hi Michele,

    I had a go at making these fabulously looking muffins as carrot cakes are a favourite in our household. Since I have started introducing paleo cooking I have made loads of your amazing recipes. But this one the batter before adding the carrots and raisins were so runny and very thin so I started adding tapioca flour a table spoon at a time to get the batter to be thick. When I almost reached a good consistency I stopped but the result were still not as good I was hopping it would be. I wonder were it all went wrong.

    Thanks

    Reply
  22. Cynthia Meyer says

    September 10, 2018 at 10:54 am

    5 stars
    I made this recipe as an 8×8 cake and served it at a picnic with friends who eat gluten free or use all purpose flour. It was a big hit! It was moist, firm and the frosting was not too sweet. Will definitely make this again.

    Reply
  23. Cindy says

    September 23, 2018 at 5:15 pm

    5 stars
    I made this recipe as a 8×8 cake and took it to a potluck at the beach. It was a big hit!

    Reply
  24. Lu says

    October 28, 2018 at 3:39 am

    Can I make this without eggs??

    Reply
  25. Meredith says

    November 29, 2018 at 1:42 pm

    5 stars
    Love this recipe! I tweaked it to account for my sons allergies but it was this base that we used for his first ever cupcake (he’s 3yrs old!)

    Reply
  26. Sajna says

    December 1, 2018 at 1:50 pm

    I would love to make these. Is there any way I can substitute eggs? My son has an egg allergy. Thank you!

    Reply
  27. Katherine says

    January 25, 2019 at 7:28 pm

    5 stars
    Oh my gosh!!! These are so yummy!! I love carrot cake and these are exactly what they say they are! Delicious!! I made mine as muffins without frosting they were perfect in the morning!

    Reply
  28. Claudia says

    March 21, 2019 at 9:30 am

    Cupcakes are delicious!! …. but holy buttercream frosting fail for me :(… I used exactly what the ingredient list said, so I’m not sure what happened…. it tastes good, but it just clumped up mostly, so never got to the spreadable state…. maybe I don’t have the right kind of hand mixer?

    Reply
    • Michele says

      March 21, 2019 at 9:53 am

      Oh I’m so sorry about that, not sure! Something must have separated, I wonder if you could chill and remix?

      Reply
  29. Vicky says

    March 27, 2019 at 10:19 pm

    These look amazing and I can’t wait to make them!! Do they freeze okay (without the frosting)? If not how best to store them please?

    Reply
  30. Maya says

    August 22, 2019 at 3:38 pm

    3 stars
    Made them without the frosting- they’re not very sweet on their own. Not sure if it was how I did it but the coconut flour made them a little gritty too (? Is there a way around this?)
    Mine also wouldn’t cook in the center for some reason. I made 12 and not 14, but still added 8 minutes and they have soggy centers despite the toothpick coming out clean.
    All around confusing! Haha but I’ll enjoy them toasted with butter, if not the sweet treat I was craving.

    Reply
  31. Shana says

    February 1, 2020 at 4:20 pm

    For the frosting, can I substitute arrowroot flour for the tapioca flour?

    Reply
  32. karina says

    March 6, 2020 at 9:50 am

    Hi! I want to make for a friend who has celiac but want to ensure that it follows gluten-free diet? How can I make it gluten-free?

    Reply
    • IrishGirl says

      April 9, 2020 at 11:04 pm

      Hi Karina, the recipe is grain free, and wheat is a grain, so it’s already gluten free. That’s why a lot of Celiac people (like me) eat paleo recipes. You’re a great friend for attempting to bake for your Celiac friend! I’m sure she/he will appreciate your love gift. Just be sure that the equipment you use (spoons, pans, etc) have all been cleaned well to prevent cross contamination.
      Maybe you could use parchment paper baking cups like she recommends because cupcake pans are notoriously hard to clean wheat crumbs out of. I threw away all mine when I started cooking GF, but the baking cups are a great idea. (Especially parchment because they make stuck to regular cups.) Happy baking and God bless you!

      Reply
  33. Nancy Pillette says

    April 15, 2020 at 10:26 am

    What do you use for egg substitute?

    Reply
  34. Teresa Amonett says

    June 14, 2020 at 3:21 pm

    Hi Did you change the frosting recipe of the Carrot Cake Cupcakes? I used to make these all the time but the frosting called for coconut butter. Did you change it or do I have the wrong recipe? I only had the coconut butter for that frosting for those muffins. If you changed it, could I please email me the old frosting recipe?

    Reply

Trackbacks

  1. Just Eating Real Food | Carrot Cake Cupcakes (Paleo & Nut Free) - Just Eating Real Food says:
    March 22, 2018 at 4:43 pm

    […] Get the recipe here: Paleo Running Momma […]

    Reply
  2. Vanilla Cupcakes with “Buttercream” Frosting Paleo – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    March 30, 2018 at 5:10 am

    […] Carrot Cake Cupcakes with Buttercream Frosting Nut Free […]

    Reply
  3. Paleo Spice Cake with Cinnamon "Cream Cheese" Frosting {GF, DF} | The Paleo Running Momma says:
    October 7, 2018 at 8:14 am

    […] Carrot Cake with “Cream Cheese” Frosting […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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