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    Lincoln Hats

    Lincoln Hats

    Vegan|GlutenFree|PeanutFree|NoBake

    Equipment

    • 12 cake pop sticks

    Ingredients

    • 6 large Dandies marshmallows
    • 2 medium bananas ripe and peeled
    • 1 cup melted Evolved Signature Dark bars
    • 1 teaspoon Supernatural Sprinkles for decoration (optional)

    Instructions

    • Line a baking sheet with parchment paper.
    • Carefully pour 1 teaspoon of melted chocolate onto the parchment paper, forming a circle 2" in diameter. You should have 12 small circles.
    • Refrigerate the baking sheet for 10 minutes.
    • Next, cut each banana in thirds so that you have 1 ½" long pieces. Discard the top and bottom of the bananas (or eat them, if you like).
    • Then skewer cake pop sticks in the center of the bananas and marshmallows.
    • Next, take out your pan from the refrigerator. Set aside.
    • One at a time, dip each marshmallow and banana in the melted chocolate and cover entirely. If there's excess chocolate dripping, shake it off. Place each piece onto the center of a chocolate circle.
    • Decorate the hats with sprinkles, if desired, by using an extra cake pop stick to place a dab of melted chocolate in the place you want the sprinkle. Then carefully place the sprinkle on.
    • Refrigerate or freeze for at least 30 minutes.
    • Using a rubber spatula, carefully lift hats off the tray onto a plate. Enjoy!

    Raspberry Dream Puffs

    Raspberry Dream Puffs

    Keto|Gluten-Free|PeanutFree

    Ingredients

    Dream Puffs Ingredients

    • 5 egg whites room temperature
    • 1 teaspoon cream of tartar
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons Swerve Confectioner’s Sweetener

    Raspberry Cream Ingredients

    • 1 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • 3 tablespoons Swerve Confectioner’s Sweetener extra for dusting
    • 4 ounces cream cheese room temperature and cut up in cubes
    • ½ cup fresh raspberries mashed with a fork

    Instructions

    For the Dream Puffs

    • Preheat the oven to 250℉ and line 2 baking sheets with parchment paper.
    • Spray the parchment paper with coconut oil baking spray to help lift the meringues off later. Set aside.
    • Using an electric hand mixer, beat the egg whites, cream of tartar and vanilla on medium speed until foamy.
    • Continue beating about 3 or 4 minutes and increase to high speed, adding the sweetener a tablespoon at a time until the egg white mixture forms stiff peaks.
    • Spoon the meringue into a piping bag with a piping tip in place and form a small rounded nest on the parchment paper.
    • Bake for 40 minutes or until firm with a slight golden color.
    • Take out and let them cool.

    For the Raspberry Cream Cheese Filling

    • Using an electric hand mixer, blend the heavy cream, vanilla extract, Swerve, and cream cheese until it’s very smooth. This should take 3 minutes.
    • Fold in the mashed raspberries. Refrigerate until ready to use.

    Assemble

    • Top the meringue puffs with raspberry cream cheese filling either by spooning it on or using a piping bag.
    • Top with a fresh raspberry and sprinkle with Swerve Confectioner’s Sweetener.

    KETO CHOCOLATE RUGELACH

    KETO CHOCOLATE RUGELACH

    Keto|Gluten-Free|PeanutFree

    Ingredients

    Dough Ingredients

    • 1 cup almond flour
    • ½ cup coconut flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • 1 teaspoon pure vanilla extract
    • 8 ounces full-fat cream cheese
    • 1 stick of unsalted butter cut up into pieces at room temperature

    Filling Ingredients

    • 5-6 ounces finely chopped semi-sweet chocolate We used 2 Evolved Signature Dark bars
    • ¼ cup granulated monk fruit
    • ½ cup finely chopped pecans
    • ½ teaspoon ground cinnamon
    • 2 tablespoons keto-friendly apricot jam we used Good Good Natural Sweetness Sweet Apricot Jam

    Topping Ingredients

    • 1 egg
    • 1 tablespoon of granulated monk fruit
    • ¼ teaspoon of ground cinnamon

    Instructions

    For the Dough

    • With a food processor, pulse the almond flour, coconut flour, xanthan gum, and sea salt.
    • Add the butter, cream cheese and vanilla. Pulse until crumbly and starts to come together. Some bits of butter are okay.
    • Split the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 2 hours.

    For the Filling

    • In a small bowl, combine the chopped chocolate, granulated monk fruit, pecans and cinnamon. Set aside.

    For the Topping

    • Mix the cinnamon and monk fruit granulated sugar. Set aside for later.

    Assemble

    • Preheat your oven to 350℉.
    • Roll out each piece of dough between 2 pieces of parchment paper into a ¼” thick rectangle.
    • Spread a thin layer of 1 tablespoon keto apricot jam across each piece of dough. Sprinkle the filling across the jam.
    • Gently roll dough from the long end into a tight roll, using the parchment paper to help.
    • Once the dough is rolled up, make sure the seam is at the bottom. Place in the freezer for 15 minutes to firm up the dough before cutting.
    • Remove from the freezer and brush the dough logs with the egg wash. Then sprinkle with the cinnamon-monk fruit topping.
    • Slice the log into 10 equal pieces about 1” thick.
    • Place on parchment-lined baking sheets and bake for 20-25 minutes or until lightly golden. Cool on wire racks. Enjoy!

    Strawberry Scones

    Strawberry Scones

    Paleo|GlutenFree|PeanutFree

    Prep Time  10 mins
    Cook Time 15-18 mins
    Total Time  25-28 mins
    Servings: 8 scones

    Ingredients
    • 2 cups almond flour
    • ¼ cup coconut flour
    • ⅓ cup coconut sugar
    • 1 teaspoon baking soda
    • 2 teaspoons cream of tartar
    • ⅛  teaspoon of sea salt
    • ¼ teaspoon ground cinnamon
    • 1 egg
    • ¼ cup coconut oil
    • 1 teaspoon pure vanilla extract
    • 1 cup fresh strawberries, cleaned and chopped
    • ⅓ cup sliced almonds for topping
    Instructions
    1. Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
    2. Pulse the flours, coconut sugar, baking soda, cream of tartar, salt, and cinnamon in a food processor for 10 seconds or until ingredients are mixed well. 
    3. Add the egg, melted coconut oil, and vanilla extract to the flour mixture. Pulse until fully incorporated for around a minute. A dough ball should form.
    4. Take the dough out of the processor and gently fold in the chopped strawberries and roll back into a ball. Transfer dough to a baking sheet.
    5. Gently press down to form a circle about ½ ” thick.  Place in the freezer for 20-25 minutes. This makes it easier to slice and space the scones on the baking sheet later.
    6. Take dough out of the freezer. Slice into 8 triangles and add sliced almonds on top of each scone. 
    7. Rearrange the scones so that they have room to bake and brown.
    8. Bake for 15-18 minutes or until tops are just golden. 
    9. Remove scones from oven and let them cool completely on wire racks before serving. Enjoy! 

    Apple Bacon Breakfast Bites with Maple Syrup Glaze

    Apple Bacon Breakfast Bites with Maple Syrup Glaze

    Paleo|GlutenFree

    Ingredients

    Breakfast Bite Ingredients

    • 1 cup cassava flour
    • ¼ teaspoon baking soda
    • ½ teaspoon cream of tartar
    •  teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 eggs room temperature
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon melted ghee
    • ¼ cup honey
    • ¼ cup unsweetened coconut milk
    • 1 medium Granny Smith apple peeled, cored, and cut into ¼" pieces
    • ½ cup (3-4 slices of bacon) bacon bits cooked and drained

    Maple Syrup Glaze Ingredients

    • 2 tablespoons coconut oil microwave for 20 seconds if oil is solidified
    • 2 tablespoons pure maple syrup
    •  teaspoon pumpkin spice

    Instructions

    For the Breakfast Bites

    • Preheat the oven to 375℉. Make sure you cook your bacon beforehand, drain on paper towels and set aside.
    • Line two baking sheets with parchment paper and set aside.
    • In a large bowl, mix the cassava flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
    • In another bowl, whisk the eggs, pure vanilla extract, melted ghee, honey and coconut milk.
    • Add the wet ingredients to the dry ingredients. Then add the apple pieces and bacon. Mix to combine.
    • Drop about one tablespoon of batter onto the baking sheet, spacing the breakfast bites about 2 inches apart.
    • Bake for 15 minutes.
    • Place breakfast bites on a dish, serve with Maple Syrup Glaze

    For the Maple Syrup Glaze

    • Whisk all ingredients together.
    • Drizzle over each Breakfast Bite.

    Winter Sugar Cookies

    Winter Sugar Cookies

    Paleo|GlutenFree

    Ingredients

    Filling Ingredients

    • ¼ cup frozen strawberries
    • ¼ cup frozen blueberries
    • ¼ cup frozen raspberries
    • 1 teaspoon lemon juice
    •  teaspoons water
    •  teaspoons maple syrup
    • ½ tablespoon chia seeds
    • 10 dried figs halved with tops cut off

    Cookie Layers Ingredients

    • ¾ cup cassava flour
    • ½ cup almond flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoons coconut oil melted
    • ¼ cup Brown Swerve Sweetener
    • ¼ cup Swerve Granular Sweetener
    • ½ tablespoon orange zest
    • 1 egg
    • 2 teaspoons pure vanilla extract

    Instructions

    For the Filling

    • Place the frozen fruit, lemon juice, water, and maple syrup into a small saucepan.
    • Bring to a boil on medium-high heat.
    • Once boiling, mash and break up the fruit with a fork. Let simmer for 2 minutes more and remove from heat.
    • Mix in chia seeds. Let cool completely or overnight.
    • Place the figs into a bowl, cover with boiling water and let soften for 10 minutes.
    • Once the berry mixture is sufficiently cooled, place it into a food processor.
    • Remove the figs from the water and place into the processor.
    • Pulse the two together until a thick mixture has formed. Set aside.

    For the Cookie Layers

    • Preheat the oven to 350℉.
    • In a medium bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
    • In a small bowl, whisk together the coconut oil, brown sugar, granulated sugar, orange zest, egg and vanilla extract.
    • Pour the egg mixture into the flour and mix until a thick dough forms.

    Assemble

    • Divide your dough in half (about 6.8 oz each).
    • Press one half of the dough into the bottom of a 6" x 3" square pan to get the shape and set aside.
    • Press the other half into the bottom of a greased and parchment paper-lined 6×3 pan and bake for 15 minutes.
    • Remove from the oven. Carefully spread the fig mixture evenly over the base.
    • Place the other unbaked half of dough on top and bake for 20 minutes more.
    • Remove from the oven and let cool completely before removing from the pan.
    • Cut into bar or square shapes and enjoy. To best preserve, store in an airtight container and refrigerate for up to one week.

    Notes

    To keep paleo, use 1/8 teaspoon baking soda and 1/4 teaspoon cream of tartar.
    Difficulty Level: Medium

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