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!