Paleo Banana Bread

paleo banana bread

If I could only bake one thing for the rest of my life, my Paleo Banana Bread would be hands down the winner. I hope you enjoy it as much as I do.

3/4 cup almond flour
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted and cooled
3 eggs
2 ripe bananas
1/4 cup maple syrup or honey (I have also used golden Lakanto and it turned out great!)
1/2 cup chopped walnuts
* optional toppings: chocolate chips, banana slices, walnuts

1. Line 5x8’ loaf pan with parchment and preheat oven to 350°F.
2. Mix the dry ingredients together.
3. Add the wet ingredients together, mix well, and then add them into the dry ingredients until combined.
4. Add the batter to the loaf pan and add any optional toppings.
5.  Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
6. Cool, slice, & enjoy!

Zucchini Almond Butter Blondies

I love baking but I'm all about the one bowl & keeping it simple kinda recipes- less mess and no room for error ! These blondies are exactly that, AND I've snuck in some extra nutrients while you indulge from the zucchini... Enjoy!


1 cup creamy almond butter
1/2 cup granulated sugar (I used Lakanto sweetener but you can also use coconut sugar)
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
tiny pinch of salt
1/2 cup dark chocolate chips
1 large zucchini, grated

1. Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper
2. In a bowl, mix almond butter, sugar, egg, vanilla, baking soda and salt until well combined
3. Place grated zucchini in a towel and squeeze out any excess liquid. Fold zucchini and dark chocolate chips into the mixture.
4. Pour into prepared baking pan and evenly spread the mixture. Bake for 25-30 minutes
5. Let it cool slightly before serving

Chocolate & Cashew Butter Cups

Did you know that the best way to kick a sugar craving is to consume healthy fats? These Chocolate & Cashew butter cups are packed with healthy fats and are paleo AND keto friendly!

Don’t forget to tag me in your Kylie Jurchuk Nutrition recipe creations! And if you ever add your own spin, let me know about it!

Xo, Kylie


Makes 8-10 cups


Chocolate layer:
100g dark chocolate bar, 80-90%
1-2 tablespoons coconut oil

Cashew Butter layer:
1/2 cup cashew butter (or any nut/ seed butter)
1-2 tablespoons coconut oil
Optional: 1-2 tablespoons sweetener of choice

Cocoa Butter layer:
1/2 cup cocoa butter pieces (food grade- I use the Bulletproof brand)
1-2 tablespoons coconut oil
** Can also use coconut butter rather than cocoa butter.


Before starting,
here’s how I fake a double broiler to melt each layer:

  1. Line a muffin tin with liners (I use silicon liners).

  2. In a double broiler, mix together the chocolate layer ingredients over medium/low heat and stir until melted.

  3. Pour into the muffin liners and shake a little so the chocolate is evenly distributed.

  4. Add to freezer (10 mins) and begin making the cashew butter layer.

  5. In a double broiler, mix together the cashew butter layer ingredients over medium/low heat and stir until melted.

  6. Pour on top of frozen chocolate layer and shake a little so the cashew butter layer is evenly distributed.

  7. Add to freezer (10 mins) and begin making the cocoa butter layer.

  8. In a double broiler, mix together the cocoa butter layer ingredients over medium/low heat and stir until melted.

  9. Pour on top of cashew butter layer and shake a little so the cocoa butter layer is evenly distributed.

  10. Finally, freeze for one hour to set.

    Let cup sit out for 3-5 minutes before indulging.
    ** Store in freezer for up to a month or so!