Almond Butter— pure ground almonds. My favorite is Maranatha, but any brand will work. If you like different nuts, seeds, or flavored nut butters, check out Futters Nut Butters.
Almond Flour— I don’t tolerate grains, so almond flour is my main flour of choice. Plus, it is high in protein and gluten free. I usually use Bob’s Red Mill Almond Meal, however, I also use Honeyville blanched almond flour. Please be advised, there is a difference between almond flour and almond meal. You can read more about it here.
Coconut Butter— Also known as coconut fat. It is the ground flesh of coconuts. It is creamy and delicious. Please note, it is not the same as coconut oil. It is easy (and cheaper) to make your own. Pour a bag of coconut into your food processor and turn it on. It will take around ten minutes to reach a smooth consistency. Stop and scrape down the sides as needed. Store in a glass jar. No need to refrigerate. It will be solid at room temperature, but can quickly be softened or melted by microwaving for a few seconds.
Coconut Flour— another gluten free flour that I sometimes use in addition to almond flour. It needs extra eggs and liquid to cook properly. A great alternative for those who are allergic to tree nuts. It is naturally sweet and adds a nice coconut flavor.
Coconut Oil— a great substitute for butter. I use it when I want a slight coconut flavor. Yes, it is high in saturated fat, however, studies show that it is full of a healthy saturated fat and is safe to use.
Dates— occasionally I chop up whole dates to use in my recipes. They are a great substitute for raisins, but are still high in sugar, so use sparingly.
Egg whites— I don’t tolerate the yolks of eggs, so I only use the whites. Usually I use liquid egg whites.
Flax seed meal— Since our bodies can’t digest the seeds whole, they must be ground before eaten. I buy preground flax seed meal; however, it is cheaper to grind your own. Just pour the seeds in a coffee grinder or nut grinder. Store in the refrigerator; it can go rancid. This can be mixed with water to form an egg replacer.
Gelatin–makes a nice egg replacer. Works especially well for breads and cookies. Mix 1 T. unflavored gelatin with 1 T. cold water. Add 2 T. boiling water and whisk until frothy and all gelatin is dissolved. Add to batter like normal egg.
Stevia— I don’t tolerate any other form of sugar, so this is the only sweetener I use. I only use the powder stevia. Stevia is great because it does not raise blood sugar, has a glycemic index of zero, and contains no calories.
Vanilla Powder–pure ground vanilla beans; nothing added. Since I can’t use vanilla extract, I bought some vanilla powder. The only downside, it’s black and tints everything I use it in; but it still tastes the same.
Vanilla Stevia— I can’t use commercial vanilla extract because of the alcohol or glycerin. So I make my own vanilla powder stevia. I pour some stevia in a glass jar, add two vanilla beans, and let it sit. The longer you let it sit, the stronger vanilla flavor it will have.
Vitamin C crystals— I can’t use baking powder, so I only use baking soda. However, sometimes baking soda needs something to react with. I can’t use cream of tartar, so I use vitamin c crystals instead. They can be found at most health food stores or online.
Kara's Crumbs 
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