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!

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!

Sweet Cherry Pancakes

Yields 12

Approximately 23 sugar calories per pancake with topping
or

Approximately 16 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 1/2 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs + 1 Tsp - Navitas Naturals Coconut Palm Sugar (64 Sugar Calories)
• 1/2 Cup  + 2 Tbs - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1/4 Tsp - Pure Almond Extract
• 1/2 Tsp - Cinnamon
• 1/4 Tsp - Nutmeg
• 4 oz. - Philadelphia Cream Cheese
• 1 Cup - Heavy Whipping Cream
• 27 Sweet Cherries (141 Sugar Calories)
• 12 Sweet Cherries to place on top of each pancake (71 Sugar Calories)
• Bobs Red Mill Almond Meal/Flour to sprinkle on top
• Spectrum Coconut Spray Oil

Pancake Instructions

1. Whisk together the following ingredients: coconut flour, 1 Tbs. of coconut sugar, baking soda, flaxseed, cinnamon, and nutmeg. 
2. In Magic Bullet, puree 9 cherries, cream cheese and coconut milk.
3. In a separate bowl whisk together the eggs, cherry mix, and almond extract.
4. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
5. Let batter sit for a few minutes before mixing one last time.
6. 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. 
7. Cook for a few minutes, flip and cook an additional 2-3 minutes.
8. Let cool, then top with whipped cream, almond meal & cherry. 

Cherry Whipped Topping Instructions:

1. In Magic Bullet, puree 9 cherries, heavy whipping cream, and 1 tsp. of coconut sugar. Mix until cherries are pureed. Pour into small to medium sized bowl, using a handheld mixer. Whip on low until cream becomes thick. I recommend whipping right before serving pancakes. 

Enjoy!

Tomato Flaxseed Crackers

0 Sugar Calories

• 1 Small Tomato
• 1 Cup - Flaxseed (grind up)
• 2 Tbs - Minced Garlic
• 1 Tsp - Smoked Paprika
• 1/2 Tsp - Sea Salt (optional)
• Chopped Kale
• Olive Oil
• Olive Oil Spray
• Italian Seasoning
• Garlic Powder
• Philadelphia Cream Cheese
• 1 Sheet of Parchment Paper
• 1 Sheet of Plastic Wrap

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree tomato, garlic, salt, and paprika. After well pureed, add flaxseed until mixture becomes thick. 

Prepare cookie sheet; spray parchment paper with olive oil. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the other plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn. 

Cook for 15 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into the oven, drop the temperature to 180 degrees. Cook for 1 hour. Cooking varies due to thickness, so make sure to check the crispness of the cracker after it has cooked an hour. You may need to cook an hour or two longer. 

Directions for Kale Chips:

Preheat oven to 350 degrees.

Dry Kale by using a salad spinner or paper towel. 

In a large bowl, combine kale, olive oil, Italian seasoning, garlic powder and a little sea salt. Sorry, I'm not sure how much to use; I didn't measure I just sprinkled the spices and olive oil on the kale. 

Spray cookie sheet with olive oil. Spread kale onto sheet, cook for 10 - 15 minutes until kale is crisp or brown on ends. 

Putting it all together:

Spread cream cheese on cracker and top with kale. 

Enjoy!

Blueberry Cheesecake Milkshake

Serves 2

Approximately 38 Sugar Calories each Serving

• 1 Spoonful - Polly-O Park Skim Ricotta Cheese
• 4 oz. - Philadelphia Cream Cheese
• 1/2 Cup - Blueberries (43 Sugar Calories)
• 2 Tsp - Navitas Coconut Palm Sugar (32 Sugar Calories)
• 2 Tbs - Unsalted Butter, melted
• 1/4 Cup - Chobani Non-Fat Plain Greek Yogurt
• 1 Tsp - Pure Vanilla Extract
• Silk Unsweetened Almond Milk
• Can of landolakes whipped-cream
• Bob's Red Mill Almond Flour

Directions

Place blueberries, 1 tsp of sugar and 1 Tbs of water in small sauce pan. Cook on Medium, stirring once in a while until blueberries are broken down and is bubbling.

Using a Magic Bullet, put Ricotta in first, followed by cream cheese, sugar, yogurt, butter and vanilla. then fill the container up with almond milk. Mix for a few minutes until well combined, you may need to add more milk.

Pour cream into 2 separate glasses, divide the blueberry sauce between both. Swirl around with straw making sure to hit the inside of the glass to create the swirl effect. Then garnish with whipped cream, and sprinkle on almond meal. 

Enjoy!

Banana Bread Pancakes

Yields 14

Approximately 12 sugar calories per pancake with topping

or

Approximately 9 sugar calories per pancake without topping

Ingredients

Pancakes

• 1 Cup - Almond Flour
• 3 Tbs - Coconut Flour
• 1 Tsp - Coconut Sugar (16 sugar calories)
• 2 Tsp - Baking Powder
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Cinnamon
• 1/8 Tsp - Nutmeg
• 1 Cup - Coconut Milk
• 1 Banana mashed well (108 sugar calories)
• 1/4 Cup - Greek Yogurt
• 3 Eggs - 1 Whole Egg & 2 Egg Whites
• 2 Tbsp - Butter, melted
• 2 Tbsp - Milled Flaxseed

Cream Cheese Syrup

• 1/4 Cup - Butter
• 1/2 Tbs - Coconut Sugar (48 sugar calories)
• 1/4 Tsp - Cinnamon
• 1/3 Cup - Coconut Milk
• 4 oz - Cream Cheese
• 1/2 Tsp - Pure Vanilla Extract

Other

• Chopped Walnuts or Pecans

Directions

Cream Cheese Syrup:

Melt butter & cream cheese in microwave for 45 seconds or until softened. Then whisk together, sugar, cinnamon, coconut milk, & vanilla extract. Whisk in the melted butter and cream cheese. Put back in microwave for 45 seconds prior to serving pancakes.

Pancakes:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and flaxseed, set aside. In a separate mixing bowl whisk together coconut milk, mashed bananas, greek yogurt, egg, and melted butter. Add wet ingredients to flour mixture and whisk until combined. Spray pan with butter or coconut oil spray. Use a 1/4 measuring cup, pour batter onto pan. Cook until the sides looked done and the pancake is firm enough to flip. Cook opposite side for a few minutes until golden. Serve immediately with cream cheese syrup and garnish with chopped nuts.

Carrot Cake Muffin Surprise

Carrot Cake Muffin Surprise

Ingredients

1)       2 ¼ Cup - Almond Flour

2)      ½ Cup – Raw Coconut Sugar

3)      1 ½ Tsp – Baking Powder

4)      ¼ Tsp – Baking Soda

5)      1 ½ Tsp – Ground Cinnamon

6)      ¾ Tsp – Ground Ginger

7)      ¾ Tsp – Salt

8)      1 Egg

9)      1 Egg White

10)   1/3 Cup – Virgin Coconut Oil

11)    ¾ Cup – Unsweetened Almond Milk

12)   2 Medium Carrots Grated

Filling

1)       8 oz Pkg – Lowfat Cream Cheese

2)      2 Tsp – Raw Coconut Sugar

3)      1 Scoop – Vanilla Whey Powder

4)      2 Tsp – Pure Vanilla Extract

Directions

Preheat oven to 400

Mix together the filling using a fork; set aside. Whisk the dry ingredients together first and in a separate bowl mix together the wet ingredients. Add the wet ingredients slowly into the bowl of dry  ingredients; whisk till lumps are gone. Then add carrots last.

Line each muffin pan with cupcake liners. Scoop 2 Tbs of batter into each cup. Then scoop around 1 Tbs of filling into the center of each. Top it off with 2 Tbs of batter. Bake for 20 minutes or until toothpick comes out clean. Make sure and stick the toothpick on the side of the cupcake not the center.  

Enjoy!

Chocolate Coconut Cupcakes

Approximate Sugar Calories - 26

(Makes 12 Cupcakes)

Preheat oven 350

Mix Together Dry Ingredients:

• 1/2 Cup + 2 Tbs - Coconut Flour
• 1/2 Tsp - Baking Soda
• 2 Tbs - Cocoa Powder
• 1/2 Cup - Coconut Sugar

Mix Together Wet Ingredients:

• 4 - Eggs
• 1 Cup - Coconut Milk
• 2 Tsp - Pure Vanilla Extract
• 2 Tbs - Flaxseed
• Mix Flaxseed in 6 Tbs of water and let sit for 10 minutes before mixing with other ingredients. 

Mix together all ingredients. Then scoop about 1/4 cup into each lined cupcake holder. Bake for 25 minutes.  And now it's time to put together the icing. 

Mix together the following items: 

• 1 Pkg - Light Cream Cheese
• 1 Container - Cool Whip Slightly Frozen
• 1 Tbs - Cocoa 
• 1 Tbs - Shortening

I used handheld mixer. Once mixed put back in fridge till cupcakes are cool or until you're ready to serve. 

Enjoy!!