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Brilliant Gluten Free Coconut Macaroons, GF, Sugarfree option

I love the sweet chewiness of a coconut macaroon but the sugar content in the commercial products was always too much for my tastes. Until I made these...They are divine and healthy! And guess what? they are super easy to make gluten free!

Gluten Free French Honey Almond Cake, lower in carbs

Gluten Free French Honey Almond Cake, lower in carbsYesterday was my birthday and I was inspired by Laura Calder, host of French Food at Home when I watched her make a similar honey almond cake. It looked so simple and healthy that I had to try it!
What's really great is that you can make this cake with finely ground almonds or almond meal flour. Don't use blanched almond flour though, this is meant to be a rustic dense cake. I lightened it up a bit with whipped egg whites and it came out tender, moist and delicious.
Just my style and the perfect low carb birthday treat topped with fresh berries and a scoop of homemade frozen yogurt!

Gluten Free French Honey Almond Cake


  • 1 1/2 cups Bob's Red Mill gluten free almond meal flour or grind your own almonds finely, sift and regrind
  • 4 large eggs, separated, at room temperature
  • 3 tablespoons local honey
  • 1/4 cup (1/2 stick) butter or dairy free alternative, room temp
  • 1/2 cup Stevia Baking Blend or sugar free sweetener of choice, or more to taste
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract 
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 350°F.
  1. Spray a 9-inch springform pan with cooking spray and dust with tapioca flour.
  2. Beat the butter, honey and sweetener of choice in a large mixing bowl of a stand mixer on medium speed until light and creamy. Add the  4 egg yolks, one at a time, mixing between each egg. Add the almond meal flour, baking powder, salt, vanilla, almond extract and beat on low for a minute or two until well combined.
  3. Remove bowl and replace with a smaller mixing bowl, beat the egg whites and a pinch of salt with the whisk attachment on your stand mixer on high speed until very foamy, white and doubled in volume, but not quite stiff enough to hold peaks.   
  4. Using a rubber spatula, gently fold the egg whites into the flour mixture until just combined. Scrape the batter into the prepared pan.
  5. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 30 minutes.  Double the recipe for a two layer cake.  
  6. Cool on a rack, remove springform and enjoy!


  1. That looks wonderful! Do you know a calorie count per serving by any chance? Thanks! Angela

    1. Thanks for the compliment and for commenting! I'm sorry I don't have the calorie count but I'm sure you can find a program online to calculate it. Let me know if you need any help. xo


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