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!

Chocolate Chunk Bread

8 Slices - Approximately 117 Sugar Calories per slice with Glaze
or
8 Slices - Approximately 105 Sugar Calories per slice without Glaze
*Notes

Bread Ingredients

• 2 Cups - Almond Flour
• 1 Cup - Coconut Palm Sugar (768 Sugar Calories)
• 2 Tsp - Baking Soda
• 3/4 Tsp - Baking Powder
• 1/2 Cup - Flaxseed *Pureed
• 2 Tbs - Vanilla Whey Protein
• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1/3 Cup - Coconut Oil
• 3/4 Cup - Vanilla Unsweetened Almond Milk + 1 Tbs Vinegar
• 1 Tsp - Pure Vanilla Extract
• 1 Bar - 90% Lindt Chocolate (70 Sugar Calories)

Cream Cheese Glaze Ingredients

• 4 Oz - Cream Cheese
• 2 Tbs - Powdered Coconut Palm Sugar (96 Sugar Calories)
• 1/2 Tbs - Lemon Juice
• 1 Tbs - Vanilla Unsweetened Almond Milk
• Pinch of Salt
• 1 Tsp - Vanilla Whey Protein

Directions for Bread

1. Preheat oven to 350.
2. In a large bowl whisk together dry ingredients till well combined.
3. Then mix in the wet ingredients. Set aside for a moment to allow batter to thicken. 
4. Place chocolate bar in freezer bag. Break up bar using meat pounder or rubber mallet. 
5. Fold chocolate chunks into batter.
6. Spray a 4 x 8 loaf pan (glass) with coconut oil. Pour batter into pan and bake for 1 hour and 10 minutes. It doesn't help to test the bread to see if it's done because only chocolate comes out onto the knife or toothpick. 
7. Cool then pour glaze on top swaying the spoon. 

Directions for Glaze

1. Soften cream cheese in microwave for about 45 seconds. 
2. Using a handheld mixer, on low speed mix all the ingredients together. 
3. If it's to thick add a teaspoon of milk at a time till consistency is a little runny. 
4. There will be leftovers. Great to use on pancakes! :-D

*Puree flaxseed in a magic bullet till pureed to powder form.

*Notes - The slice could always be split in half to reduce the sugar count. However it taste so good, it would be difficult to give up the other half. ;-)

Enjoy!

Chocolate Chip Cookies

Yields 30 Cookies

Approximately 28 Sugar Calories per cookie

Ingredients

• 2 Cups + 5 Tbs - Almond Flour
• 1 Cup - Coconut Sugar (768 Sugar Calories)
• 1 Tbs - Coconut Flour
• 1/2 Tsp + 1/8 Tsp - Guar Gum
• 2 Tsp - Baking Soda
• 2 Tbs - Vanilla Whey Protein
• 2 Tbs - Flaxseed *Pureed
• 2 Tsp - Vanilla Extract
• 2 - Large Eggs
• 1 Cup - Butter melted or room temp
• 1 Bar - 90% Lindt Chocolate broken into pieces (70 Sugar Calories)

Directions

1. Pre-heat oven to 350
2. Whisk together dry ingredients
3. Add eggs, butter, & vanilla extract. Whisk till well combined. Let sit for a few to let the batter thicken.
4. Place chocolate bar in freezer bag. Break up bar using meat pounder or rubber mallet. 
5. Fold in chocolate chips.
6. Place parchment paper on large cookie sheet. Scoop 2 Tbs worth of batter onto parchment paper. I could only place 9 cookies per sheet (12 x 16 sheet) because they spread. 
7. Bake for 15 minutes
8. Let cookies cool before removing from paper. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Pumpkin Pancakes

Yields 11

Approximately 22 Sugar Calories per pancake

Ingredients for Pancakes

• 5 Tbs - Coconut Flour
• 1 Cup - Almond Flour
• 4 Tbs - Coconut Sugar (192 Sugar Calories)
• 1/2 Tsp - Cinnamon
• 1/2 Tsp - Ground Ginger
• 1/8 Tsp - Nutmeg
• Pinch - Ground Cloves
• 2 Tbs - Flaxseed *Pureed
• 2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1 Cup - Unsweetened Vanilla Almond Milk
• 6 Tbs - Pumpkin Puree
• 2 Tbs - Butter Melted
• 3 Eggs - 1 Whole Egg & 2 Egg Whites

Ingredients for Whipped Topping

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/2 Tsp - Pumpkin Pie Spice

Directions for Pancakes

1. Whisk together all of the dry ingredients.
2. Add remaining ingredients. Whisk till well combined. 
3. Let sit for a few minutes so the batter can thicken. 
4. 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. Batter will be thick due to the coconut flour. Use the back of the cup to flatten pancakes. 
5. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with pumpkin pie whipped topping and sprinkle on additional pumpkin pie spice.

Directions for Pumpkin Pie Whipped topping

1. In a medium sized bowl whisk together sugar and pumpkin pie spice.
2. Pour in heavy cream. Whisk again till well combined.
3. Using a handheld mixer. Beat on low until peaks form. Make sure to not over beat. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Pecan Pie Muffins w/Caramel Glaze

Makes 12 Muffins

Approximately 80 Sugar Calories Per Muffin

Muffin Ingredients

• 1 Cup - Almond Flour
• 1 Cup - Coconut Palm Sugar (768 Sugar Calories)
• 1 Cup - Pecans Chopped
• 2/3 Cup - Coconut Butter
• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 4 Tbs - Flaxseed *Pureed
• 4 Tbs - Coconut Milk

Caramel Glaze Ingredients

• 2 Tbs - Butter
• 1/4 Cup - Coconut Palm Sugar (192 Sugar Calories)
• 1/4 Cup - Heavy Whipping Cream
• Pinch of Salt

Directions for Muffins

1. Preheat oven to 350
2. Whisk together dry ingredients in a medium sized bowl. 
3. Then add coconut butter. Whisk mixture so butter will not harden.
4. Add eggs and milk. Whisk till well combined
5. Fold in pecans
6. Place cupcake liners in muffin pan.
7. Divide batter evenly to make 12 muffins.
8. Top each with 1 pecan.
9. Bake for 20 minutes or until toothpick comes out clean. 
10. Cool before putting glaze on. 

Directions for Caramel Glaze

1. In a small pan, melt butter over low to medium heat.
2. Once melted stir in sugar. Cook for 2 minutes.
3. Add heavy whipping cream and salt. 
4. Consistently stirring, cook on medium/high for 3 minutes. 
5. Remove from heat and cool for 15 minutes.
6. Once cooled, using a wooden spoon drizzle caramel over each muffin. 
7. There will be leftovers. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Pumpkin Latte

Yields 5 Latte Cups

Approximately 19 Sugar Calories per Latte

Ingredients

• 1 Cup - Coconut Milk
• 1 Cup - Heavy Whipping Cream
• 2 Tbs - Coconut Palm Sugar (96 Sugar Calories)
• 1 Tsp - Pumpkin Pie Spice
• 4 Tbs - Canned Pumpkin
• 1/2 Tbs - Pure Vanilla Extract or 1 Tbs - Imitation Vanilla Flavor
• 2 Cups - Brewed Coffee
• Land O'Lakes Whipped Cream

Directions

1. In a medium sauce pan whisk together coconut milk, coconut palm sugar, pumpkin pie spice, and vanilla extract.
2. Cook on medium low till ingredients are well combined. About 5-7 minutes.
3. Take off heat and whisk in 2 cups of brewed coffee.
4. Pour into latte cups.
5. Top with whipped cream and sprinkle on pumpkin pie spice. 

Enjoy!

Mini Pumpkin Cakes

 For 6 Small Cakes

Approximately 40 Sugar Calories each

For 3 Large Cakes

Approximately 80 Sugar Calories each

Ingredients for Cake

• 1/4 Cup - Coconut Sugar (192 Sugar Calories)
• 1/2 Cup - Almond Flour
• 1/4 Cup - Coconut Oil
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 1/2 Tsp - Ground Cinnamon
• 1/8 Tsp - Ground Ginger
• 1/2 Cup - Pumpkin Puree
• 3 Eggs - 2 Eggs Whites & 1 Whole Egg
• 2 Tbs - Flaxseed *Pureed

Ingredients for Whipped Topping

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/2 Tsp - Pumpkin Pie Spice

Directions for Cake

1. Whisk together dry ingredients in a medium sized bowl. 
2. Then add eggs and pumpkin puree. Mix till well combined. 
3. Add coconut oil last and whisk together.
4. Divide batter into 3 coffee mugs.
5. Heat each mug for 3 minutes or sooner depending on watts. We have an older model. 
6. Once cooked the cake should come out of mug easily. Split cake in half and add whipped topping. Sprinkle on pumpkin pie spice. 

Directions for Whipped topping

1. In a medium sized bowl whisk together sugar and pumpkin pie spice.
2. Pour in heavy cream. Whisk again till well combined.
3. Using a handheld mixer. Beat on low until peaks form. Make sure to not over beat. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Notes: Double the batch to make 12 cupcakes. Bake at 350 for 25 minutes. 

Enjoy!

Broccoli Pizza

0 Sugar Calories

Ingredients for Pizza

• 1 - Head of Broccoli
• 2 - Eggs
• 1 Cup - Mexican Cheese
• Italian Seasoning
• Parchment Paper

Ingredients for Topping

• 1/2 - Red Onion thinly sliced using a mandolin
• 4 Slices - Bacon cut by using food scissors
• Mexican Cheese
• 1 - Tomato thinly sliced using a mandolin
• 1 - Red Pepper thinly sliced using a mandolin
• 6 - Mushrooms sliced 
• Italian Seasoning

Directions

1. Preheat oven to 450
2. Add chopped Broccoli to food processor. It might make 2 to 3 cups depending on the size of broccoli head. If it makes 3 then add an extra egg. It's pretty much 1 egg to 1 cup of broccoli. 
3. Add eggs, cheese and Italian seasoning to broccoli. Mix with a fork till well combined.
4. Place parchment paper on large tray. Place broccoli mix on top. Flatten mix using a fork, you can make it round or square that's up to you. Then place plastic wrap on top and using a rolling pin flatten mixture out to have a more even/thinner crust. Remove plastic wrap once done. 
5. Place in oven for 20 minutes. 
6. Once cooked, add toppings to crust. Make sure to put tomatoes down first. Then red onion, red pepper, mushrooms, and as much cheese as you want. Place bacon on top. Then sprinkle on additional Italian seasoning. 
7. Cook for 20 minutes. 

Enjoy!

Chocolate Cake w/Peanut Butter Filling

Small Slice 

Approximately 816 Sugar Calories for the entire cake

Serves 8 large slices for approximately 102 Sugar Calories

or 

Serves 16 small slices for approximately 51 Sugar Calories

Ingredients for Cake

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 2 Tbs - Coconut Palm Sugar (96 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
• Butter Spray

Note: (Double recipe to make 2 batches, for a bottom and top layer) if you would like to make cupcakes 1 batch makes 12.

Directions

1. Preheat oven to 350.
2. Mix together dry ingredients in large bowl.
3. Add the remaining ingredients.
4. Whisk until well combined.
5. Spray a 9" round pan with the butter spray. 
6. Pour batter into pan and bake for 20 minutes. 
7. Repeat process for 2nd batch. 

*Ground Flaxseed in a Magic Bullet or Food Processor. 

Ingredients for Peanut Butter Filling

• 1/4 Cup - Natural Peanut Butter
• 4 Oz Pkg Cream Cheese
• 3/4 Cups - *Powdered Coconut Palm Sugar (576 Sugar Calories)
• 1/2 Vanilla Bean
• 1 Tbs - Unsweetened Coconut Milk

Directions

1. Warm cream cheese in microwave for 30 seconds.
2. Mix together all ingredients until well combined

*How to make powdered coconut palm sugar: Add regular coconut palm sugar in a blender. Blend on low speed till it's a fine powder. Leave lid on for a while so the powder can settle. 

Ingredients for Chocolate Whipped Icing

• 2 Cups - Heavy Whipping Cream
• 6 Tbs - Cocoa Powder
• 1 Tbs - Coconut Palm Sugar (48 Sugar Calories)

Directions

1. Mix the cocoa powder and coconut palm sugar. 
2. Pour in heavy whipping cream.
3. Using a handheld mixer, on low speed whip up ingredients till soft peaks form. 
4. Put icing on cake before serving.

Note: The cake will need to stay in the refrigerator due to the icing being made from milk. It will melt...

Enjoy!

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!