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    PUMPKIN CREAM CHEESE BREAD

    PUMPKIN CREAM CHEESE BREAD

    Keto|GF|PeanutFree
    Prep Time: 20 mins
    Cook Time: 50 mins
    Total Time: 1 hr 10 mins
    Servings: 12 slices

    Ingredients

    Cream Cheese Filling Ingredients

    • 8 ounces plain cream cheese at room temperature
    • ¼ cup powdered monk fruit Swerve confectioner’s sugar is fine too
    • 1 teaspoon orange extract

    Bread Ingredients

    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon sea salt
    • 5 eggs
    • 1 cup pure pumpkin puree
    • ½ cup powdered monk fruit Swerve confectioner’s sugar works too
    • 1 teaspoon vanilla extract
    • 2 teaspoons organic pumpkin pie spice
    • ½ cup coconut oil melted
    • 3 tablespoons ghee melted

    Instructions

    For the Cream Cheese Filling

    • In a small bowl, mix all cream cheese filling ingredients well with a metal spoon. 

    For the Bread

    • Preheat the oven to 325℉. 
    • Line two loaf pans with parchment paper or grease with coconut oil.
    • In a large bowl, mix the dry ingredients, almond and coconut flours, baking powder, and salt. 
    • In another bowl, beat or whisk the 5 eggs, pumpkin puree, powdered monkfruit, vanilla extract, and pumpkin pie spice. Slowly add the melted coconut oil and ghee to the mixture.
    • Add the wet ingredients to the dry ingredients and stir until a batter is formed. 

    Assemble

    • Pour 1/4 of the batter into each loaf pan. 
    • Spoon half of the cream cheese mixture on top of these layers. 
    • Pour 1/4 of the batter over both cream cheese layers. 
    • Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
    • Cool bread in pans for 10 minutes. Then transfer to a cooling rack before serving. Enjoy!

    Notes

    Difficulty Level: Easy
    Nutrition Fa

    PUMPKIN PECAN CAKE

    PUMPKIN PECAN CAKE

    Vegan|Paleo|GF|PeanutFree

    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
     

    Ingredients

    Homemade Pumpkin Pie Spice Ingredients

    • 3 tablespoons cinnamon
    • 1 teaspoon ground nutmeg
    • 2 teaspoons ground ginger
    • 1 teaspoon allspice

    Cobbler Ingredients

    • ½ cup almond flour
    • ½ cup coconut flour
    • 2 teaspoons baking powder (For Paleo- 1 tsp cream of tartar + ½ tsp. baking soda)
    • ½ teaspoon sea salt
    • ¾ cup coconut sugar
    • 2 teaspoons Homemade Pumpkin Pie Spice(see above)
    • ½ cup pumpkin puree
    • ¼ cup coconut milk or any dairy-free milk
    •  cup coconut oil
    • 1 teaspoon pure vanilla extract

    Topping Ingredients

    • ½ cup coconut sugar
    • ¼ cup pure maple syrup
    • ¼ cup pecans chopped
    • ¾ cup very hot water

    Instructions

    • Preheat oven to 350℉.
    • Line an 8″x 8″ baking pan with parchment paper.

    For the Homemade Pumpkin Pie Spice

    • Combine all the spices. 

    For the Cobbler

    • In a medium bowl, combine flours, baking powder(or cream of tartar + baking soda), salt, coconut sugar, and 2 teaspoons homemade pumpkin pie spice. Set aside.
    • In a small bowl, combine pumpkin puree, coconut milk, coconut oil, and pure vanilla extract. 
    • Pour your wet ingredients into your dry ingredients. Mix until a thick batter is formed. 
    • Pour and spread the batter into the parchment-lined baking pan.

    For the Topping

    • In a separate bowl, combine the coconut sugar, pure maple syrup, and chopped pecans. 

    Assemble

    • Spread the topping over the batter evenly. 
    • Pour the very hot water over the entire batter. Do not stir!
    • Bake for 40-45 minutes, until the middle is set.
    • Remove the cobbler from the oven and let sit at room temperature for 10-15 minutes. 
    • Scoop into dessert bowls and serve with dairy-free ice cream or dairy-free whipped topping. Enjoy!

    Notes

    Difficulty Level: Easy

    BANANA CHOCOLATE WHOOPIE PIES

    BANANA CHOCOLATE WHOOPIE PIES

    Paleo|GF|PeanutFree

    Ingredients

    Cake Ingredients:

    • ½ cup coconut oil
    • 1 cup coconut sugar
    • 1 teaspoon vanilla
    • 2 eggs
    •  cup cassava flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ cup non dairy milk

    Banana Pudding Mousse Ingredients:

    • 1 can coconut milk just the solids, save liquid for another recipe
    • ¼ cup maple syrup
    •  tablespoons arrowroot powder
    • 1 egg yolk
    • ½ mashed banana

    Extra ingridients:

    • Cashew Milk chocolate melted
    • Banana slices

    Instructions

    For the Cake:

    • Preheat oven to 350℉.
    • Using a hand mixer, beat together the coconut oil, sugar and vanilla until fluffy.
    • Add in the eggs one at a time and beat each in well before adding the next egg.
    • In a separate bowl, whisk together flour, baking powder, baking soda and salt. 
    • Alternate between mixing in half of the milk and half of the flour mixture into the coconut oil, sugar, and vanilla until all of the milk and flour mixture is mixed in. You should get a batter by this point. 
    • Using a standard size ice cream scoop, portion out the batter onto a parchment lined baking pan. Bake for 12 minutes. 
    • Let the cakes cool for 5 minutes and then transfer them to a wire cooling rack before letting them cool completely.

    For the Banana Pudding Mousse:

    • Let coconut milk and maple syrup come to a light boil on medium heat.
    • While it’s in the process of heating, in a separate small bowl, whisk together egg yolk and arrowroot powder. 
    • Take out about ½ cup of the boiling milk mixture, and quickly whisk that into the egg mixture. This helps keep the eggs from scrambling when added to the hot milk mixture.
    • While constantly whisking the rest of the hot milk in the pot, add the egg/hot milk mixture.
    • Let come back up to a boil again while whisking non-stop. You should see it starting to thicken up.
    • After about 1 minute of a light boil, turn off heat. 
    • Transfer to bowl and mix in the mashed banana. 
    • Set pudding in fridge to cool for 30 minutes. 
    • Then gently fold thawed Coco Whip in until a uniform mousse forms. Put the mousse back in the freezer for 30 minutes.

    Assemble:

    • Fill a piping bag with the mousse and pipe a thick layer of the cream mixture onto the flat side of half of the cakes.
    • Place three banana slices on the cream and cover with a ½ teaspoon of melted chocolate. 
    • Cover with another cake and drizzle more chocolate on top. Enjoy!

    CASHEW/ALMOND BUTTER CUP STUFFED COOKIES

    CASHEW/ALMOND BUTTER CUP STUFFED COOKIES

    Paleo|GF|PeanutFree

    Ingredients

    • 1 cup cashew or almond butter
    • ½ cup coconut sugar
    • 2 teaspoons vanilla
    • 1 egg
    • 4 Cashew Butter Cups or Almond Butter Cups frozen

    Instructions

    • Preheat oven to 350℉.
    • Mix together butter, sugar, vanilla and egg until well combined.
    • Place one tablespoon of cookie mixture onto the baking sheet, spread out just enough so the frozen nut butter cup fits in the center of it. 
    • Put the frozen nut butter cup on top of the cookie mixture. 
    • Place one more tablespoon of the cookie mixture on top of the cup and seal the edges so that there is no open spots. 
    • Let the cookies sit for 5 minutes and then bake them for 12 minutes.
    • Once slightly cooled, enjoy!

    OREO CHEESECAKE CAKE POPS

    OREO CHEESECAKE CAKE POPS

    Keto|GF|PeanutFree

    Ingredients

    Keto Cookie Ingredients:

    • 2 tablespoons butter can sub coconut oil
    • 3 tablespoons granulated monkfruit
    • ¼ teaspoon baking soda
    • ¼ cup cocoa powder
    • 1 egg room temperature
    • ½ cup almond flour
    • 2 tablespoons coconut flour

    Cheesecake Filling Ingredients:

    • One-8 oz. bar cream cheese soft
    • 4 tablespoons powdered monkfruit

    Extra Ingredients:

    • Melted 100% chocolate

    Instructions

    For the Keto Oreo Cookie:

    • Preheat oven to 275℉.
    • Combine butter(or coconut oil) 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 you get a thick uniform dough.
    • Spread out into an even layer on a cookie sheet and bake for 40 minutes. Then cool completely.

    For the Cheesecake Filling:

    • Place the cream cheese into a medium mixing bowl with the powdered monkfruit. 
    • Using an electric mixer, beat until well combined. 
    • Crumble up ¾ of the cookie into the cream cheese
    • Roll into small meatball shapes. 
    • Place on a baking sheet and let sit 10 minutes in the freezer.

    Assemble:

    • Take a cake pop stick and dip it ¼ of the way into the melted chocolate. 
    • Place the stick into the cake pop. Return cake pops to the freezer for 5 minutes to let the chocolate set up.
    • Then take the whole pop and dip it into the chocolate. 
    • Once the chocolate has set up in the freezer, place cookie crumbs on top of the cake pops. Enjoy!

    STRAWBERRY CAKE POPS

    STRAWBERRY CAKE POPS

    Paleo|PeanutFree

    Ingredients

    Cake Ingredients:

    • 5 ounces almond flour
    • 2 tablespoons coconut flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 eggs
    • ¼ cup nondairy milk
    • 2 tablespoons coconut oil
    • ¼ cup maple syrup
    • 1 cup diced freeze dried strawberries or fresh

    Binder:

    • 2 tablespoons maple syrup
    • 2 tablespoons coconut butter melted

    Extras ingredients:

    • Cake pop sticks
    • ½ cup 72% Chocolate(like our Signature Dark bar) melted
    • Freeze dried strawberries for garnish chopped

    Instructions

    For the Cake:

    • Preheat oven to 350℉. 
    • Whisk together all dry ingredients.
    • Then add in the milk, eggs, maple syrup, strawberries and oil. Mix until well incorporated.
    • Empty mixture into a 9″ greased cake pan and bake for 10 minutes. Let cake cool completely.
    • In a medium sized bowl, crumble up the cooled cake.
    • Add in the maple syrup and coconut butter. Mix until well combined.
    • Roll up to the size of small meatballs and place on a tray.
    • Let set up in the freezer for 30 minutes.

    Assemble:

    • Once the cake pops are set up take a cake pop stick and dip it about a 1/4″ into melted chocolate. 
    • Then place about halfway into the cake pop. 
    • Once all pops have been poked place back in the freezer for 5-10 minutes or until the chocolate has set up.
    • Have your melted chocolate ready and start to dip the cake pops into it. 
    • Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries. 
    • Decorate with some more freeze dried strawberries, once set up enjoy!
    • *if using fresh strawberries eat within 1-2 days

    Notes

    Difficulty Level: Medium

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