Recipes

An easy one-bowl Almond Flour Pound Cake recipe with a moist, buttery vanilla crumb and perfect as a breakfast cake or afternoon tea.

Ingredients:

• 5 Eggs at room temperature 30 minutes
• ¾ cup Granulated Sweetener of Choice
• ½ cup Melted Coconut Oil or melted butter
• 3 cups Almond Flour
• 1 tablespoon Baking Powder
• ¼ cup Unsweetened Almond Milk
• 1 tablespoon Vanilla Extract

Yogurt Glazing

• 1 cup Sugar-free Powdered Sweetener
• 2-4 tablespoons Greek Yogurt

Instructions

• Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper with coconut oil. Set it aside.

• In a mixing bowl or the bowl of your stand mixer using the paddle attachment, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla, and almond milk. Whisk on high speed for 30-45 seconds or until well combined and slightly foamy on top.

These Almond Flour Banana Muffins are sugar-free, moist, fluffy banana muffins entirely sweetened with ripe banana and low-carb using almond flour. These banana muffins with almond flour contain only 5.5 grams of net carbs per serving for keto-friendly banana muffins.

Ingredients:

Dry ingredients

• 2 ¼ cups Almond Flour ultra-fine, blanched, packed, and swept.
• ¼ teaspoon Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon

Liquid ingredients

• 3 Large Eggs at room temperature
• ¾ cup Mashed Ripe Banana about 2 medium bananas
• 2 teaspoons Vanilla Extract
• 3 tablespoons Coconut Oil melted, or melted butter
• 1 teaspoon Stevia Drops (note 1) - optional, if bananas are not sweet enough

Fluffy, silky, creamy mousse loaded with pumpkin spice! Super easy dairy-free, guilt-free recipe that's ready in just minutes!

Ingredients:

Pumpkin Mousse

• 1 cup coconut cream - (from 1 can of coconut milk, refrigerated overnight)
• 1/2 cup canned pumpkin puree
• 2 tsp pumpkin spice
• 1/16 tsp pure stevia powder - or monkfruit powder or 1-2 Tbs powdered coconut sugar, to taste.

Extras for Serving & Garnish

• 1/2 cup chopped pecans & roasted green pumpkin seeds (pepitas)
• 1/3 cup coconut whipped cream - recipe below
• dash cinnamon

This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.

Ingredients:

• ½ cup dry brown, green lentils
• 1 ⅓ cup water
• 1 bay leaf
• 1 Tablespoon olive oil or avocado oil
• ½ large onion, about 1 heaping cup, chopped
• 3 cloves garlic, minced
• 1 rib of celery, chopped
• 1 carrot, peeled and chopped
• ½ cup chopped walnuts
• 1 cup old fashioned rolled oats
• 3 Tablespoons tamari
• 3 Tablespoons tomato paste
• 2 Tablespoons ground flaxseed
• 2 Tablespoons nutritional yeast
• 2 teaspoons pure maple syrup
• 1 teaspoon apple cider vinegar
• ½ teaspoon dried thyme

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• ¼ teaspoon sea salt

Chocolate pie so rich and creamy you'd never know it's secretly healthy!

Ingredients:

Crust:

• 2 1/4 cups almond flour
• 4 1/3 tsp neutral tasting oil - (such as avocado, almond, or light olive or melted refined coconut)
• 4 tsp pure maple syrup - or monkfruit syrup for low-carb
• 1 Tbs ground flaxseed
• 1/4 tsp pink salt
• 1 Tbs water

Chocolate Filling

• 3 ripe medium-size avocados
• 1 medium zucchini - (peeled, grated and squeezed extra dry)
• 1/2 cup raw cacao powder - to taste
• 1/2 cup pure maple syrup - to taste, or monkfruit syrup for low-carb
• 1/4 cup coconut oil - melted
• 1 Tbs vanilla extract
• 1/4 tsp almond extract
• Pinch pink salt

This Easy Keto Bread Recipe with yeast provides the best airy, soft bread crumbs and delicious real bread flavor. Bonus, this almond flour bread with yeast has only 3.6 grams of net carbs per slice, and it’s also gluten-free, dairy-free, and paleo-approved.

Ingredients:

• ¾ cup Lukewarm Water
• 2 ¼ teaspoons Active Dried Yeast optional, this adds a lovely flavor.
• 1 teaspoon Maple Syrup or inulin - no Sugar will be left in the recipe, this feeds your yeast.
• 2 large Egg Whites
• 2 large Eggs
• 2 tablespoons Extra Virgin Olive Oil or melted coconut oil, avocado oil, almond oil, or melted butter
• 2 ½ cups Almond Flour
• ½ cup Whole Psyllium Husk
• 2 tablespoons Flaxmeal
• 1 tablespoon Baking Powder
• 1 teaspoon Salt

Instructions:

• Preheat oven to 200°C (400°F). Line a 9x5-inch loaf pan. Cover with parchment paper. Oil the paper and pan with olive oil. Set aside.

• In a small mixing bowl, add active dried yeast, maple syrup, and lukewarm water. The yeast 'eats' the sugar to delivers gas, and no sugar will be left in the recipe. Set aside 10 minutes to proof.

Silky, rich and dreamy - not to mention EASY - pumpkin cheesecake bars! Fall flavors abound in this no-bake dessert that is a serious game-changer. No dairy, no eggs, no nuts!

Ingredients:

Crust

• 1 1/3 cup pepitas - or any seed or nut you like
• 1/3 cup unsweetened shredded coconut
• 2 Tbs buttery coconut oil - or virgin coconut oil
• 2 Tbs monkfruit granules
• Pinch of pink salt
• 1/8 tsp cinnamon
• 2 Tbs water

Pumpkin Cheesecake Filling

1. 1 cup coconut butter - melted
2. 3/4 cup canned coconut milk - shaken & warm
3. 35-44 drops monkfruit - to taste
4. 1/4 cup pumpkin purée
5. 1 3/4 tsp pumpkin spice - to taste
6. dash of pink salt

Made with mashed figs and bananas, honey, Greek yogurt and whole wheat pastry flour this healthy fig bread is perfectly moist, naturally sweetened, oil-free and such a great recipe to make during fig season!

Ingredients:

• ½ cup mashed banana, about 1-2 ripe bananas
• ½ cup mashed figs, plus more for topping
• 2 eggs
• ½ cup plain Greek yogurt
• ⅓ cup honey
• ⅓ cup coconut sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat pastry flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon sea salt

Instructions

1. Preheat the oven to 350˚F.

2. Use a fork to mash bananas and figs. Combine the two in a mixing bowl.

3. Mix in eggs, yogurt, honey, coconut sugar and vanilla.

The BEST Healthy Pumpkin Bread that is naturally sweetened with maple syrup. YUM!

Ingredients:

• 1 1/2 cups spelt flour (can sub gluten-free flour, regular flour or whole-wheat)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp orange zest
• 2 eggs (use flax eggs for vegan)
• 1 cup pumpkin puree
• 1/3 cup coconut oil, melted and cooled
• 1/4 cup orange juice
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup crushed pecans

Instructions

1. Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray.
2. Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl. Set aside.
3. In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together.
4. Pour the wet ingredients into the dry and mix together until combined.
5. Pour the batter into your loaf pan filling 3/4 of the way full and sprinkle with crushed pecans.
6. Bake for 45-55 minutes, or until a toothpick comes out clean.
7. Let cool for at least 30 minutes before serving.

The Apple Tart option is an easy alternative but I wanted to tweak this recipe for Thanksgiving. This Cranberry Apple Tart is absolutely delicious!

The color of this dessert is vibrant and alive thanks to the beautiful fresh cranberries! Due to the cranberry tartness, it does require quite a bit more sweetener, so keep that in mind - but it is, after all, a HOLIDAY treat! Check out this Rawfully Tempting dessert..

Ingredients:

Crust Ingredients
3/4 cup almonds 
3 Tbsp shredded coconut
11 medjool dates (pitted)
pinch sea salt
                           
Filling Ingredients
5 1/2 cups apples (total) - (see Filling Preparation)
     2 cups apple (processed like applesauce)
     1 1/2 cups apple (processed fine slivers)
     1 1/2 cups apple (sliced thin, and chopped)
3/4 cup  cranberries (fresh or frozen)
6 Tbp Irish moss paste (optional) or 2 Tbs ground chia
1 1/2 tsp cinnamon
1 tsp vanilla extract (3 drops *Medicine Flower Vanilla Extract)
2 Tbs lime or lemon juice
5 Tbs honey (or maple syrup)
1 dash of nutmeg, to taste
2 Tbs coconut sugar 
1/4 cup raisins, optional
1/4 to 1/2 cup walnuts, chopped
1 pinch Himalayan salt