Cream Cheese Pumpkin Pie

Yields 8 Slices

Approximately 37 sugar calories per slice

Ingredients for Pie

• 1 Can - Pumpkin Puree (56 Sugar Calories)
• 1/4 Cup - Coconut Sugar (192 Sugar Calories)
• 2 Tbs - Stevia In The Raw
• 2 - Eggs
• 1/2 Cup - Coconut Milk
• 8 oz - Cream Cheese
• 1 Tbs - Coconut Flour
• 2 Tsp - Pumpkin Pie Spice
• Pie Crust by All Day I Dream About Food. Use the pie crust recipe that's for the Pecan Pie (which I highly recommend to make too). I replaced the Swerve sweetener with 1 Tbs (48 Sugar Calories) of Coconut Sugar & 1/2 Tbs of Stevia. I also added 1 Tsp of Pumpkin Pie Spice.

Directions for Pie

1. Preheat oven to 350
2. Put all ingredients into a food processor and combine until mixed well. 
3. Pour into frozen pie crust
4. Bake for 1 hour and 15 minutes. Make sure to test the batter by using a butter knife. Only a little batter will stick to the knife.   
5. Let cool before placing in refrigerator for a couple hours or over night. 
6. Serve with Real Whipped Topping. 

Enjoy!

Pumpkin Spice Crumb Bars

Yields 9 Bars

Approximately 43 sugar calories per bar

Ingredients for Crust

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1 Tsp - Baking Powder
• 1/2 Cup - Coconut Palm Sugar (384 Sugar Calories)
• 1/4 Tsp - Sea Salt
• 1 Tsp - Ground Cinnamon
• 1/4 Tsp - Ground Cloves
• 1/2 Cup - Unsalted butter melted

Ingredients for Filling

• 1 Cup - Greek Yogurt
• 1/2 Cup - Pumpkin Puree
• 6 Tbs - Stevia
• 2 Tbs - Coconut Flour
• 1 Egg
• 1 Tsp - Pure Vanilla Extract

Directions for Crust

1. Preheat oven to 375
2. Whisk together dry ingredients in a medium sized bowl. 
3. Then add butter till dough forms.
4. Reserve 3/4 Cup for crumbly topping.
5. Press the remaining dough into an 8 x 8 glass dish. Spray with Butter or Baking Spray.  

Directions for Filling

1. Mix all ingredients in a medium size bowl. 
2. Pour over crust.
3. Sprinkle on the crumbly topping.
4. Bake for 30 minutes.
5. Refrigerate overnight; enjoy the next morning with a cup of pumpkin latte. 

Enjoy!

Chocolate Cherry Pecan Muffins

Approximately 38 sugar calories per muffin

Ingredients for Muffins

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 1/2 Cup - Coconut Palm Sugar (384 Sugar Calories)
• 2 Tbs - *Ground Flaxseed 
• 6 Eggs - 4 Egg Whites & 2 Whole Eggs
• 6 Tbs - Cocoa Powder
• 4 Tbs - Unsweetened Coconut Milk
• 4 Tbs - Virgin Coconut Oil
• 3/4 Cup - Coarsely Chopped Pecans
• 1 Cup (approximately 14) - Fresh Cherries diced (71 Sugar Calories)

Directions for Muffins

1. Preheat oven to 350
2. Whisk together dry ingredients in a medium sized bowl. 
3. Then add coconut oil, eggs, and milk. Whisk till well combined. 
4. Fold in pecans and diced cherries.
5. Use butter spray or coconut oil spray in muffin pan.
6. Divide batter evenly to make 12 muffins.
7. Bake for 20 minutes 

*Ground Flaxseed in a Magic Bullet or Food Processor.


Enjoy!

Vanilla Blueberry Pancakes w/Protein

Yields 9
Approximately 9 Sugar Calories per pancake

Pancake Ingredients

• 1/2 Cup + 1 Tbs - Coconut Flour
• 2 Tbs - Flaxseed Pureed
• 1 Tsp - Baking Soda
• 1 Scoop Vanilla Whey Protein
• 1 Tbs - Swerve Sweetener
• 1 Tsp - Stevia in the Raw
• 4 Whole Eggs
• 1 Cup - Unsweetened Vanilla Almond Milk or Unsweetened Coconut Milk
• 1 Tbs - White Chocolate Chips (36 Sugar Calories)
• 1/2 Cup - Frozen Blueberries (43 Sugar Calories)

Add'l Ingredients

• Coconut Spray

Directions for Pancakes

1. Whisk together dry ingredients. 
2. Then add eggs & milk.
3. Stir in White Chocolate Chips and Blueberries. 
4. Let batter sit for a few minutes because it will thicken due to the coconut flour. 
5. Spray pan with butter spray. 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.

Enjoy!

Triple Sunbutter Pancakes

Yields 8
Approximately 3 Sugar Calories per pancake with Topping
Approximately 0 Sugar Calories without Chocolate

Pancake Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - Unsweetened Coconut Milk
• 1/2 Cup - Coconut Flour
• 1 Tbs - Stevia in the Raw
• 1 Tsp - Baking Soda
• 2 Tbs - Flaxseed Pureed
• 4 Tbs - Unsweetened Sunflower Spread or Unsweetened Peanut Butter

Whipped Topping Ingredients

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Unsweetened Sunflower Spread or Unsweetened Peanut Butter
• 1 Tsp - Stevia in the Raw 

Sunbutter Glaze Ingredients

• 1 Tbs - Unsweetened Sunflower Spread
• About 3 Tbs - Heavy Whipping Cream

Other Ingredients

• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Coconut Oil Spray

Directions for Pancakes

1. Whisk together dry ingredients. 
2. Add the remaining ingredients. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
3. 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.
4. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
5. Let cool, then top with glaze, whipped topping, then melted chocolate. 

Directions for Glaze

1. Place sunbutter in a microwaveable bowl.
2. Heat for 45 seconds or until soft
3. Then mix whipping cream until sunbutter becomes a little runny so it can be drizzled onto each pancake. 

Directions for Whip Cream

1. Put all ingredients into a medium size bowl. 
2. Using a handheld mixer; on medium setting, mix together until milk becomes thick... it takes a long time. 

Directions for Chocolate

1. Place chocolate into piping bag or sandwich bag.
2. Heat for about 90 seconds or until chocolate has melted. I keep my chocolate in refrigerator. 
3. Snip the corner or end. 
4. Drizzle over whipped topping. 

Note: The pancakes will be green after cooked because the sunbutter is reacting to the baking soda. Great for St. Patty's Day! :-) 

Enjoy!

Cherry Pecan Oatmeal Cookies

Yields 18 Cookies

Approximately 43 Sugar Calories per cookie

Ingredients

• 1/2 Cup + 1 Tbs - Low Carb Flour (72 Sugar Calories)
• 1 Cup - Coconut Sugar (768 Sugar Calories) 
• 1/4 Cup - Coconut Flour
• 1/4 Cup + 1 Tbs - Almond Flour
• 1 1/2 Cup - Old Fashioned Oats (192 Sugar Calories)
• 1 Tsp - Baking Soda
• 1/4 Cup - Unsweetened Vanilla Almond Milk
• 1 Tsp - Vanilla Extract
• 2 - Large Eggs
• 1/2 Cup - Dried Cherries (256 Sugar Calories)
• 1/2 Cup - Butter melted or room temp
• 3/4 Cup - Chopped Pecans

Directions

1. Pre-heat oven to 350
2. Whisk together dry ingredients
3. Add eggs, butter, milk, & vanilla extract. Whisk till well combined. Let sit for a few to let the batter thicken.
4. Using a fork add dried cherries and chopped pecans. Batter will be thick. 
5. Place parchment paper on large cookie sheet. Make a 2" size ball and place onto parchment paper. Use a fork to flatten because the batter will not flatten on it's own. 
6. Bake for 22 minutes
7. Let cookies cool before removing from paper. 

Note: The cookies are crispy on the bottom the first day. After that they become soft like the rest of the cookies. 

Enjoy!

Chocolate Candy Cane Pancakes

Yields 9 Pancakes

Approximately 15 sugar calories per pancake

Pancake Ingredients 

• 5 Eggs 
• 2 Tbs - Flax Seed Pureed
• 3 Tbs - Cocoa Powder
• 1 Cup - Unsweetened Coconut Milk
• 1 Tbs - Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Organic Coconut flour 
• 1 Tsp - Baking Soda
• 1/2 Tsp - Peppermint Extract
• 1 Lindt Chocolate Squares 90% Cocoa chopped (12 Sugar Calories)
• 1 Small Candy Cane chopped (17 Sugar Calories)

Whipped Topping Ingredients 

• 1 Cup - Organic Heavy Whipping Cream
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 2 Small Candy Canes chopped (34 Sugar Calories)
• 1 Lindt Chocolate Squares 90% Cocoa chopped (12 Sugar Calories)

Instructions for Pancakes

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed, and cocoa powder. 
2. Add the eggs & milk. Let batter sit for a few minutes before mixing one last time.
3. Then fold in the chocolate and candy cane. 
4. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
5. Cook for a few minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with whipped topping.

Instructions for Whipped Topping

1. In a medium size bowl combine coconut sugar and milk. Using a handheld mixer; mix together on medium until milk becomes thick and fluffy.
2. Fold in chocolate and candy cane. Keep in refrigerator until pancakes are ready for serving.  

Enjoy!