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!