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    FRENCH TOAST

    FRENCH TOAST

    Ingredients

    Ingredients

      For The Bread:

      • 4 tablespoons coconut flour
      •  cup almond flour
      • 1 teaspoon baking powder
      • 2 tablespoons monk fruit sweetener (Can sub with coconut sugar for non keto version)
      • ½ cup non dairy milk
      • ¼ cup coconut oil
      • 4 eggs

      For the Egg Mixture:

      • 4 eggs
      • ½ cup non dairy milk
      • 1 teaspoon vanilla
      • 2 teaspoons cinnamon

      Butter or coconut oil to grease the pan

        Instructions

        Instructions

        • Preheat oven to 350℉.
        • In medium size bowl, whisk together coconut flour, almond flour, baking powder, and monk fruit.
        • In separate small bowl, mix together rest of ingredients,
        • Add wet ingredients to dry ingredients and whisk until a smooth batter is formed.
        • Pour into small loaf pan and bake for 45-60 minutes, until toothpick inserted in center comes out clean.
        • Let cool completely before making french toast.

        For the Egg Mixture:

        • Mix all ingredients in a large, shallow bowl.

        Assemble:

        • Set a frying pan over medium heat and melt butter/coconut oil in pan to coat bottom.
        • Cut the pre-baked and cooled bread into slices(as if you bought a pre sliced loaf) about ½” thick.
        • Dip each slice in egg mixture, coating both sides, and immediately put on hot and greased pan.
        • Cook each side 2-3 minutes or until each side is browned.
        • Enjoy warm and top with coconut butter, sugar-free syrup, cinnamon, or anything you’d like!

        Notes

        Level:Medium

        BREAD PUDDING SKILLET

        BREAD PUDDING SKILLET

        Ingredients

        Ingredients

        • For The Bread:
        • 4 tablespoons coconut flour
        •  cup almond flour
        • 1 teaspoon baking powder
        • 2 tablespoons monk fruit sweetener (can sub for coconut sugar for non keto version)
        • ½ cup non dairy milk
        • ¼ cup coconut oil
        • 4 eggs

        For the Egg Mixture:

        • 4 eggs
        • ½ cup non dairy milk
        • 1 teaspoon vanilla
        • 2 teaspoons cinnamon
        • 2 tablespoons monk fruit sweetener (can sub for coconut sugar for non keto version)

        Instructions

        Bread Instructions

        • Preheat oven to 350℉.
        • In medium size bowl, whisk together coconut flour, almond flour, baking powder, and monk fruit.
        • In separate small bowl, mix together rest of ingredients,
        • Add wet ingredients to dry ingredients and whisk until a smooth batter is formed.
        • Pour into small loaf pan and bake for 45-60 minutes, until toothpick inserted in center comes out clean.
        • Let cool while making egg mixture.

        For the Egg Mixture:

        • Mix all ingredients in a large bowl.

        Assemble:

        • Cut entire loaf of bread up into 1” cubes.
        • Spread out cubes in large 8” cast iron skillet(can use 8” cake pan if you don’t have a skillet) and pour egg mixture over the top.
        • Before baking, let sit in fridge for at least one hour. This will give the bread cubes time to absorb the egg mixture. Preheat oven to 350℉.
        • After one hour, place in preheated oven and bake for 30-40 minutes. You will know it’s ready if you slightly tilt the pan side to side and you don’t see any liquid but it's still runny.
        • Serve warm, and drizzle coconut butter, sugar free syrup, nuts or any other keto friendly topping you’d like!

        Notes

        Level: Medium

        LEMON & STRAWBERRY DONUTS

        LEMON & STRAWBERRY DONUTS

        Ingredients

        Donuts

        • ½ cup coconut flour
        • ½ teaspoon baking soda
        • ¼ teaspoon salt
        • 6 eggs
        • ½ cup granulated monk fruit optional(You can also substitute with stevia or coconut sugar)
        • ½ cup coconut oil
        • 1 teaspoon vanilla extract

        Strawberry Glaze

        • ½ cup pureed fresh strawberries
        • ¼ cup coconut shortening melted (Substitute with coconut fat from full fat unsweetened canned coconut milk)
        • 1 tablespoon granulated monk fruit optional(Could also use stevia)
        • ¼ teaspoon vanilla extract

        Lemon Glaze

        • ¼ cup coconut shortening can also use coconut fat from full fat unsweetened canned coconut milk
        • 1 tablespoon granulated monk fruit could also use stevia
        • ½ teaspoon vanilla extract
        • 1 teaspoon fresh lemon juice add more as needed

        Instructions

        For the Dough:

        • Preheat oven to 350’F. Generously grease a donut pan with coconut oil and get a piping bag ready (you may also use a tablespoon).
        • Whisk together the coconut flour, salt, baking soda, and granulated monk fruit sweetener.
        • In a separate bowl, mix together the coconut oil, eggs, and vanilla. Then, add to the flour mixture and blend just until fully incorporated.
        • Using a piping bag or a tablespoon, fill each donut space on the pan ¾ full and bake for 15-20 minutes. Remove donuts from the pan directly after taking them out of the oven.

        For the Strawberry Donut Glaze:

        • Melt coconut shortening, then add the pureed strawberries, granulated monk fruit and vanilla extract. Stir until fully combined and dip donuts into glaze!

        For the Lemon Donut Glaze:

        • Melt coconut shortening, then add the lemon juice, granulated monk fruit and vanilla. Stir until fully combined and dip donuts into glaze!

        Notes

        *Note*- For the glaze if using the coconut fat from a can of unsweetened full fat coconut milk, make sure you leave the cans out to stay at room temperature (preferably overnight). Then spoon out the separated fat that should be at the top of the can

        LINZER COOKIES

        LINZER COOKIES

        Ingredients

        Ingredients:

        • 1 cup almond flour
        • 3 tablespoons coconut flour
        • 1 teaspoon baking powder
        • 3 tablespoons granulated monk fruit sweetener can sub coconut sugar for non-keto version
        • ¼ cup butter or melted coconut oil
        • 1 egg

        Cranberry Preserve Filling:

        • 1 cup fresh or frozen cranberries
        • ½ cup water
        • 4 tbsp monk fruit sweetener can sub coconut sugar for non-keto version

        Extra Ingredients:

        • Coconut flour for dusting
        • ¼ cup powdered monk fruit sweetener we ordered Powdered Lakanto Sweetener from Amazon. If you can’t find this, just omit or for a non paleo/non keto option--use regular powdered sugar

        Instructions

        Instructions:

        • Preheat oven to 350℉.
        • Whisk together almond flour, coconut flour, baking powder and monk fruit.
        • With a rubber spatula, mix in oil and egg.
        • Form a ball of dough, wrap in plastic wrap and set in fridge for at least one hour.
        • Dust a piece of parchment paper heavily with coconut flour and place the dough in the center, dust more coconut flour on top of the dough and place another piece of parchment over that.
        • Using the parchment as a barrier between the rolling pin and the dough, start rolling out dough to a sheet until it is about ¼” thick. You may need to continue adding coconut flour while rolling so the dough doesn’t get too sticky and stick to the paper.
        • Punch out circles with either a cookie cutter or a thin rim of a drinking glass. Transfer each circle to parchment lined baking sheet.
        • With a smaller circle(at least half the size of the large circles you already made) punch circles in centers of HALF the larger circles.
        • Bake for 8-10 minutes. They will be lightly golden around the edges when they are finished.
        • While cooling, make the filling.

        For the Cranberry Preserve:

        • In a small saucepan, combine all ingredients and place over a medium heat.
        • Cover for three minutes, take lid off and crush berries with back of fork.
        • Let cook for another two minutes with lid off, this will thicken.
        • Turn heat off and let filling cool completely.

        To Assemble:

        • Dust the circles with the center cut out with powdered monk fruit.
        • Spread a tbsp of the cranberry filling on the full circle and close with the powdered cookie.
        • Serve right away or store in an airtight container. Enjoy!

        Notes

        Level: Medium Yields: 8-10 cookies

        OREO TART

        OREO TART

        Ingredients

        Keto Oreo Cookies

        • 2 tablespoons soft butter can sub with soft coconut oil
        • 2 tablespoons monk fruit sweetener
        • 1 egg room temp
        • ¼ teaspoon baking soda
        • ¼ cup cocoa powder
        • ½ cup almond flour
        • 2 tablespoons coconut Flour

        Crust

        •  Cup Oreo crumbs
        • 1 Tbsp coconut butter melted

        Filling

        • ¾ cup chopped chocolate you may use any type of chocolate you prefer
        • 1 tablespoon coconut butter
        • 70 ML coconut milk or any nut milk of your choosing

        Instructions

        Instructions

          For the Keto Oreo Cookies:

          • Preheat oven at 275 ℉. 
          • Combine the coconut oil(or butter) with the monk fruit, baking soda and cocoa powder.
          • Add in the egg and mix with a rubber spatula; this may look lumpy and separated(that's okay!) Add flours and mix until it's a thick uniform dough.
          • Wrap in plastic wrap and refrigerate for 1 hour.
          • Remove from fridge and put dough in between two large pieces of parchment paper(one on top and one on bottom) and pressing through the parchment, form dough into large rectangle.
          • Roll the dough into a sheet ¼ inch in thickness and punch out 1-1½” circles.
          • Bake for 40 mins.

          For the Crust:

          • Take your oreo cookies and break them down into a fine powder either with a food processor or by hand.
          • Melt the coconut butter and add directly to the crumbs. Stir together just until combined.
          • Push and flatten crust on the bottom of 5”-6” Pan. Set aside.

          For the Filling:

          • Chop the chocolate, if needed, and place in a bowl, set aside.
          • In a small saucepan, bring the coconut milk to a boil and then pour over the chopped chocolate. Let stand for 1 minute.
          • Stir the coconut milk and chocolate until completely blended. While mixture is still warm, add the melted coconut butter. Continue to stir until fully incorporated.
          • Pour on top of crust, sprinkle some crushed oreo cookies on top of that and then place in freezer for 20-30 minutes. 
          • Place in fridge for up to 10 minutes before serving.

          Notes

          *Note-You could use store bought oreo cookies as well.

          TROPICAL MUG CAKE

          TROPICAL MUG CAKE

          Ingredients

          Cake

          • 1 egg can substitute for 1 tablespoon water, 1 teaspoon coconut oil & 2 teaspoons baking powder
          • 1 teaspoon vanilla extract
          • 6 tablespoons unsweetened coconut milk
          • 4 tablespoons coconut flour you may also use almond flour or any other nut flour you prefer
          • 1 tablespoon toasted unsweetened shredded coconut you can save some to sprinkle on the finished cake if you like
          • ½ teaspoon baking powder
          • 1 ½ teaspoons diced fresh pineapple you can also use mango
          • ¼ teaspoon pure orange oil you may also use orange extract or ½ tsp unsweetened orange juice
          • ¼ teaspoon almond extract

          No Sugar Added Cream

          • Coconut fat from 1 can of full fat coconut milk
          • 1 tablespoon raw honey optional
          • 1 teaspoon vanilla extract

          Instructions

          For the Cake:

          • On a parchment paper covered sheet pan, place the unsweetened shredded coconut and bake for 3 minutes in a 350’F oven or until coconut is a lovely golden brown. You may need to add an additional minute. Remove and let cool slightly before adding to the mug cake.
          • While the shredded coconut is in the oven, in a microwave safe mug, add in egg, vanilla extract, orange oil and almond extract. Take a fork and mix until completely combined. Melt coconut butter.
          • One at a time, add the coconut milk, coconut flour, toasted coconut, baking powder, melted coconut butter and dice pineapple. Mix with a fork until completely combined.
          • Microwave for 3 minutes and 30 seconds. Allow to cool slightly before flipping mug to remove the cake or you may keep the cake in the mug and enjoy!

          For the No Sugar Added Cream:

          • Combine coconut fat and vanilla extract in a stand mixer (You may also do this with a hand mixer and if using honey, add that as well). Whip until light and fluffy.

          Notes

          *Note*- If using a different flour you may need to add more coconut milk. -If you would like it to be sweeter you can add 1 Tbsp of granulated monk fruit sweetener, stevia or coconut sugar.

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