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    Home » FOOD » Breakfast and Brunch

    Paleo Honey Almond Breakfast Cakes

    Published: Sep 17, 2018 · Modified: May 6, 2021 by Rhonda · 28 Comments

    Post contains Amazon Affiliate links. As an Amazon Associate I earn from qualifying purchases. Please refer to our disclosure policy for more information.

    Jump to Recipe Print Recipe

    Honey Almond Breakfast Cakes are fast to make, easy to keep and you can have them as a sweet snack, a dessert or with a meal.

     

    Honey Almond Breakfast Cakes

    You can make these as drop snack cakes (shown), press them into rolls or pat them into pancake size. My favorite way to eat these is with a little maple syrup and chopped pecans - Yum!

    If you are looking for more Paleo inspiration, make sure to check out our  Cranberry Raisin Bars  and our Paleo Chicken and Mushroom Ratatouille!

     

    To make our Honey Almond Breakfast Cakes, you will need almond flour, baking soda, salt, baking powder, coconut oil, raw honey, almond or coconut milk, and eggs.

    Honey Almond Breakfast Cakes

    Variations for our Honey Almond Breakfast Cakes:

    • For a sweeter cake, use pure maple syrup instead of honey
    • If you are looking for a more hearty, meal cake - add dried fruit, seeds or nuts
    • For a lighter color cake, use blanched almond flour

    I haven't attempted to make these large enough for a sandwich yet - but my husband has already put in a request. If anyone tries making sandwich size cakes - please let me know how it goes!

     

    📖 Recipe

    honey almond paleo breakfast cakes

    Paleo Honey Almond Breakfast Cakes

    RemakingJuneCleaver.com
    A quick and easy almond cake for breakfast, snack or with a meal.
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, Snack
    Cuisine Paleo
    Servings 10 -12

    Ingredients
      

    • 5 cups almond flour
    • 1 teaspoon baking soda
    • ½ teaspoon sea salt
    • ¼ teaspoon baking powder
    • 5 tablespoon melted coconut oil
    • 2 tablespoon raw honey
    • 4 - 5 tablespoon almond or coconut milk* * adjust amount of almond or coconut milk according to the size and shape you want for your cakes and required batter firmness.
    • 4 eggs

    Instructions
     

    • Preheat oven to 350 degrees
    • In a medium bowl combine almond flour, salt, baking soda and baking powder.
    • In another bowl whisk coconut oil and honey together while the coconut oil is still warm.
    • Add coconut/almond milk and eggs to your oil/honey mixture and whisk until combined.
    • Stir the wet mixture into the dry mixture until completely blended.
    • For drop biscuits: scoop batter with a spoon onto a parchment-lined baking sheet about 2 inches apart.
    • For classic roll style: scoop batter into your hand and roll into a medium sized ball before placing on the parchment-lined baking sheet.
    • Bake 15 - 18 minutes until firm to the touch on top and a toothpick inserted in the middle comes out clean.
    • Garnish with sliced almonds, honey, pure maple syrup, fruit or just eat as is!
    Keyword Breakfast, Breakfast Cakes, Paleo, Paleo Honey Almond Breakfast Cakes, Recipes with Almonds, Recipes with Honey
    Tried this recipe?Let us know how it was!

     

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    Rhonda

    About Rhonda

    Rhonda is a wanna be foodie, coffee and chocolate lover, and a genealogy nerd. If shopping was a sport, she would actually set records for it. Creating recipes in her kitchen is how she relaxes. She also loves spending time with her family and getting away when she can to the lake.

    Reader Interactions

    Comments

    1. AvatarDeirdre Fagan says

      February 01, 2014 at 3:07 pm

      I used rice flour as there was no almond flour in the supermarket.. They looked fine but when I cut them they were really dense and heavy and when I ate them they were so hard to swallow! Super dry and tasteless! So disappointing! Is this because of the rice flour do u think?? Thanks!

      Reply
      • Kenda SmithKenda Smith says

        February 02, 2014 at 12:23 pm

        Hi Dierdre. Yes, rice flour is used as a thickening agent so it made the bars more dense.

        Reply
    2. AvatarBrittnay says

      August 12, 2013 at 10:18 am

      I'm wondering if you can bake them in muffin tins and make muffins or cupcakes out of them? I'm looking for a healthy alternative to cupcakes for my daughters birthday and I bet these would be amazing with a coconut whip frosting!!! I think I may try it!!

      Reply
    3. AvatarJanaica Anderson says

      June 19, 2013 at 4:20 am

      Thanks. I tried them anyways... because the photo looked irrisistable. Needless to say, they were great the first day; but hard as a rock the next morning (stored on counter in ziploc bag). They didn't even soak up any syrup. :(
      I will have to get some almond flour and try them again. :)

      Reply
    4. AvatarJanaica Anderson says

      June 15, 2013 at 10:40 pm

      4 stars
      If I make these with flax & wheat flour, would they still be paleo? And do you think they would still turn out?
      Also, do you store them in the fridge/freezer and for how long?

      Reply
      • KendaKenda says

        June 16, 2013 at 10:45 am

        Hi Janaica! Flax is Paleo, but wheat products are not. I store my almond cakes in the fridge, but I've never kept them for longer than a week.

        Reply
    5. AvatarHannah says

      June 03, 2013 at 9:32 am

      I used the almond pulp from almond milk making and 1/2 cup of dry ground almonds. Its perfect :D

      Reply
    6. AvatarJessica says

      April 04, 2013 at 2:02 pm

      5 stars
      I just made these! They are very good. I cut the recipe in half and it made 18 cakes. They taste more "biscuit-y" to me and satisfy that craving.

      Reply
    7. AvatarLaura Jacobson says

      March 16, 2013 at 1:34 pm

      Oh these look so good and would be gluten free for me too! :)

      Reply
    8. AvatarSandra Bird says

      March 07, 2013 at 1:58 pm

      You mentioned they keep well if you don't eat them all in one day, but I didn't see how to store them or how long they'll keep. Can they be frozen? My sister-in-law is eating Paleo but she's a beginner baker so I thought I could make some for her to have on hand if they freeze well and she can just heat them up each time she wants one. If they can freeze, how would you recommend reheating?
      thanks!

      Reply
    9. AvatarSandy VanHoey says

      March 06, 2013 at 2:02 pm

      5 stars
      These look good. I've never used coconut milk before and this is the second time I have seen a recipe with it this week. I just might have to get me some.

      Reply
    10. AvatarPuneet says

      March 06, 2013 at 10:02 am

      Is almond meal the same as almond flour? I can only seem to find "almond meal" by Bob's Red Mill. Will this suffice?

      Reply
      • AvatarMarianne says

        March 06, 2013 at 5:00 pm

        yes, almond meal is the same as almond flour. I had to ask while looking for it at Sprouts yesterday!

        Reply
    11. AvatarTara Sotelo says

      February 21, 2013 at 9:56 pm

      5 stars
      I whipped these up super fast last night...definitely beats the hell out of making flour biscuits! I used a cookie scoop and made a heap of little biscuits...they are SOOO good. This recipe is a keeper...and I'll modify it 20 different ways before too long to make them a side to any meal!

      Reply
    12. AvatarAngelica says

      February 21, 2013 at 12:58 pm

      I want to make this so bad but I don`t have enough almond flour :( I wonder if I can use 3 cups of almond Flour and 2 of coconut flour???

      Reply
      • AvatarKenda says

        February 21, 2013 at 1:39 pm

        I'm sure you could, Angelica. It might make them a tad bit sweeter, but otherwise it should be fine. Let me know how it turns out :)

        Reply
    13. AvatarJennifer says

      February 21, 2013 at 11:41 am

      5 stars
      really creative and it looks amazing!

      Reply
    14. AvatarChrista says

      February 21, 2013 at 12:00 am

      Loved these! Made them with maple syrup. Plan to cut them open for a biscuit breakfast sandwich tomorrow! Thank you!

      Reply
    15. AvatarChristine says

      February 13, 2013 at 10:37 pm

      Very good recipe, I can't wait to try it.

      Reply
    16. AvatarTami Vollenweider says

      February 11, 2013 at 10:30 am

      5 stars
      These look YUMMY! The added coconut milk would give it a special touch!!

      Reply
    17. AvatarJanet W. says

      February 11, 2013 at 9:10 am

      This looks delicious! I love that it doesn't take too long to make. Would love to try it!

      Reply
    18. AvatarSarah L says

      February 10, 2013 at 11:41 pm

      I'd also try Agave for a sweetener.

      Reply
    19. Avatarkelly willis says

      February 10, 2013 at 8:40 pm

      yummmy

      Reply
    20. Avatarvicki hale says

      February 10, 2013 at 5:42 pm

      5 stars
      Okay, now I'm hungry! I have a paleo cook book but haven't used it yet. Thank you for this recipe

      Reply
    21. AvatarJean says

      February 10, 2013 at 4:27 pm

      Oh my these look lovely - and delicious! I make my own almond milk, and I process the pulp into almond flour so I'm always looking for new recipes that call for it. Thanks! Both maple syrup and honey sound good as sweeteners.

      Reply
    22. AvatarJennifer Marie says

      February 09, 2013 at 3:18 pm

      thanks for the idea-looks soooo good!

      Reply
    23. Avatarstephanie says

      February 08, 2013 at 4:44 pm

      5 stars
      looks good and yummy

      Reply
    24. AvatarMer says

      February 08, 2013 at 12:27 pm

      Yum! This looks like an amazing breakfast. It would be fun to experiment with different fruits and nuts...I've got a bunch of pecans that would go well with this recipe.

      Reply

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