Banana Zucchini Bread

8 slices @ approximately 32 Sugar Calories per slice 

or
16 slices @ approximately 16 Sugar Calories per slice

Ingredients

• 1 1/2 Cup - Almond Flour
• 1 1/2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1/2 Cup - Flaxseed, Pureed
• 1 1/2 Tsp - Cinnamon
• 6 Egg Whites
• 1 Banana, Pureed (108 Sugar Calories)
• 1 Zucchini, Peeled & Pureed
• 3 Tbs - Coconut Palm Sugar (144 Sugar Calories)
• 1/2 Cup - Coconut Oil
• 1/2 Cup - Walnuts Chopped

Directions

1. Preheat oven to 350.
2. In a large bowl whisk together almond flour, baking soda, baking powder, flaxseed, cinnamon, & coconut sugar. 
3. Peel zucchini and cut into squares so it will puree easily. Place zucchini and coconut oil in magic bullet or food processor. If it's too thick add some of the egg whites. Pour into flour mixture. 
4. Puree banana and the remaining egg whites. Pour into flour mixture. 
5. Whisk together till well combined.
6. Fold in walnuts.
7. Spray an 8 x 4 loaf pan with coconut oil. Pour batter into pan and bake for 1 hour or until butter knife comes clean from the center.

Enjoy!

Carrot Cake Pancakes

Yields 10

Approximately 17 Sugar Calories per pancake

Approximately 22 Sugar Calories per pancake with topping

Ingredients for Pancakes

• 3 Medium Carrots grated (72 Sugar Calories)
• 1/2 Cup - Coconut Flour
• 1 Tbs - Apple Cider Vinegar
• 1 Cup - Coconut Milk
• 2 Tbs - Coconut Palm Sugar (96 Sugar Calories) or 1 Tbs Swerve & 1/2 Tbs Stevia 
• 2 Tbs - Coconut Oil
• 1 Tsp - Baking Soda
• 1/8 Tsp - Nutmeg
• 1 Tsp - Cinnamon
• 1 Vanilla Bean or 2 Tsp Vanilla Extract
• 1/4 Cup Walnuts or Pecans
• 2 Tbs Raisins (Optional: Added sugar that's not included in the total)
• 2 Tbs - Flaxseed (Puree in magic bullet or food processor)
• 4 Egg Whites or 4 Whole Eggs
• Coconut Oil Spray or Butter Spray

Ingredients for Cream Cheese Topping

• 4 oz - Philadelphia Cream Cheese (At room temperature)
• 1/4 Cup - Coconut Butter
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/3 Cup - Coconut Milk
• 1/2 Vanilla Bean
• Finely Chopped Pecans 

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, nutmeg, cinnamon, and the pureed flaxseed.
2. In a separate bowl mix together carrots, eggs, vinegar, vanilla bean, coconut oil (will harden and become little clumps in batter... it's okay no need to warm up) and coconut milk.
3. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
4. Fold in nuts and raisins. 
5. Spray pan with oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter. Batter will be thick due to the carrots. So, use the back of the cup to flatten pancakes. 
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with cream cheese topping & pecans. 

Directions for Cream Cheese Topping

1. While pancakes are cooking, place cream cheese, coconut butter, coconut sugar and coconut milk and vanilla bean in magic bullet or food processor. 
2. Puree ingredients until well combined. Will be light and fluffy. 

How to prepare Vanilla Bean

Enjoy!

Peach-A-licious Pancakes

Yields 10

Approximately 2 Sugar Calories per pancake
Approximately 75 Sugar Calories for the entire peach topping

Ingredients for Pancakes

• 5 Tbs - Coconut Flour
• 1 Cup - Almond Flour
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 1 Tbs - Milled Flaxseed
• 1 Tbs - Vanilla Whey Protein
• 2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1/4 Tsp - Nutmeg
• 1/2 Tsp - Cinnamon
• 2 Tsp - Lemon Juice
• 1 Tbs - Coconut Butter
• 4 Egg Whites
• 1 Cup - Unsweetened Vanilla Almond Milk
• Coconut Spray or butter spray

Ingredients for Peach Topping

• 1 Peach - Cut into 8 slices (59 Sugar Calories)
• 3 Tbs - Butter
• 1 Tsp - Coconut Sugar (16 Sugar Calories)
• 1/2 Tsp - Cinnamon
• Finely Chopped Walnuts
• Whipped-Cream OPTIONAL

Directions for Pancakes

1. Whisk together coconut flour, almond flour, coconut sugar, baking soda, baking powder, nutmeg, cinnamon, whey protein, and flaxseed.
2. In a separate bowl, whisk together ricotta, eggs, coconut butter (will harden and become little clumps in batter... it's okay no need to warm up) and almond milk.
3. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
4. Spray pan with oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter. Batter will spread once it starts cooking.
5. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with peaches, walnuts and whip cream. 

Directions for Peach Topping

1. While pancakes are cooking, place peaches, butter, coconut sugar and cinnamon in skillet. 
2. Cook on medium high until butter starts to bubble.
3. Turn the temperature down to Medium.
4. Mix ingredients continuously until peaches become a little soft.
5. Then turn the temperature on low till pancakes are ready to be served.
6. Place a couple slices on a stack of pancakes and use the juices from the pan. Yummy!! :-D

Enjoy!

Vanilla Chocolate Chip Milkshake

Serves 1

Approximately 40 Sugar Calories

• 2/3 Cup - Ricotta Cheese 
• 1 Tbsp - Milled Flaxseed
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 1 Tsp - Pure Vanilla Extract
• 1 Tbs - Vanilla Whey Protein
• 1/2 Cup - Heavy WhippingCream
• Amount Varies - Unsweetened Coconut Milk
• 2 Squares - Refrigerated Chocolate Squares 90% Cocoa (24 Sugar Calories)
• Landolakes Whipped-Cream

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, vanilla whey protein, vanilla extract, heavy whipping cream, chocolate squares, and flaxseed. Then fill the container up with coconut milk. Mix for a few minutes; then garnish with whipped cream.

Enjoy!

Triple Chocolate Pancakes

Yields 9
Approximately 10 Sugar Calories per pancake with Topping
Approximately 5 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 6 Tbs - Navitas Cocoa Powder
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, 6 Tbs cocoa powder, baking soda, and flaxseed.
2. In a separate bowl, whisk together eggs, and milk.
3. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
4. Use 1 chocolate square and place in sandwich bag. Pound with a mallet to break it into pieces. Then mix into batter.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and Lindt Chocolate.

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Directions for Lindt Chocolate 

1. Place 1 chocolate square into a zip-lock sandwich bag or decorating bag. Heat for 60 seconds or until chocolate has melted. Cut a small tip off the corner to drizzle over pancake. 

Enjoy!

PB Chocolate Chunk Pancakes

Yields 8
Approximately 17 Sugar Calories per pancake with Topping
Approximately 15 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 4 Tbs - Smucker's Natural Peanut Butter (48 Sugar Calories)
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, and flaxseed.
2. In a separate bowl, whisk together peanut butter, eggs, and milk.
3. Place chocolate squares into a zip-lock sandwich bag and break up into pieces. I used the handle of a screwdriver. :-)
4. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. Mix in chocolate pieces.
5. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and sprinkle with cocoa powder. 

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Enjoy!

Peach Cobbler Milkshake

Serves 1

Approximately 46 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• 1/2 Peach (30 Sugar Calories)
• 1 Tbs - Coconut Butter
• 1/2 Tsp - Cinnamon
• 1/8 Tsp - Nutmeg
• 1 Tsp - Lemon Juice
• Can of landolakes whipped-cream
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• Amount Varies - So Delicious Unsweetened Coconut Milk
• Almond Meal

Directions:

Using a Magic Bullet, put Ricotta in first, then peach, coconut sugar, cinnamon, nutmeg, lemon juice, coconut butter, and  flaxseed. Then fill the container up with coconut milk. Mix for a few minutes then garnish with whipped cream, topped with almond meal and cinnamon.  

Enjoy!

Peanut Butter Cup Milkshake

Serves 1

Approximately 52 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese 
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Artisana Coconut Butter
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• 2 Tbs - Smucker's Natural Peanut Butter (24 Sugar Calories)
• 1 Square - Refrigerated Lindt Chocolate Squares 90% Cocoa (12 Sugar Calories)
• Almond Meal
• Landolakes Whipped-Cream

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, coconut butter, peanut butter, chocolate square, and flaxseed. Then fill the container up with almond milk. Mix for a few minutes; make sure to scrap the peanut butter off the sides. Then garnish with whipped cream and almond meal.  

Enjoy!