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Paleo Acorn Cakelets


These cakelets would be perfect for your next autumn celebration!

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Rate this recipe 4.4/5 (7 Votes)


  • 1 cup roasted, puréed organic acorn squash
  • 1 cup organic almond butter
  • 1/4 cup organic maple syrup
  • 2 pastured eggs
  • 1 tsp baking soda
  • 2 tsp organic apple cider vinegar
  • 2 1/2 tsp organic pumpkin pie spice
  • 1/4 tsp Himalayan sea salt
  • Organic coconut oil for greasing cakelet pan{s}


Servings 36
Preparation time 10mins
Cooking time 50mins


Step 1

Preheat oven to 350° F.
Grease each acorn in the acorn cakelet pan with coconut oil. If you only have one pan, you will need to wash and re-grease the pan before baking the other half of the batter.
In a mixer fitted with a paddle attachment, mix all ingredients.
Using a cookie scoop, fill the acorns with batter.
Bake 18-20 minutes until golden in color or an inserted toothpick comes out clean.
Let cool in pan 1-2 minutes before inverting cakelets onto a wire rack.
Cool completely.

*Here is the acorn cakelet pan I use: {Amazon associate link}

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