Some nights I just want to throw stuff into my small 2 quart crockpot and have a warm drink for the kids when we wake up. This recipe is a great, low effort take on a classic winter comfort drink, and so easy!
1/4 cup cocoa powder
1/4 cup granulated sweetener
1/4 tsp salt
1/4 tsp vanilla extract
cream, milk, or nut milk
(optional) 1 tbsp honey, maple syrup, or date syrup for depth of flavor
(optional) 1/4 tsp beetroot powder–my kids like to have pink cocoa 🙂
Combine cocoa powder, salt, sweetener, beet powder, and syrup/honey in crockpot.
Fill crockpot to the top with water. Whisk as well as you can (it won’t incorporate perfectly) and set crockpot on low overnight.
In the morning add vanilla extract. Blend in a bullet or use immersion blender for frothiness.
Spoon into mugs and serve with cream, milk, or nut milk and a sprinkle of cinnamon.
This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.
There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!
2 cups pecans, chopped
3/4 cup brown sugar/swerve
2-3 carrots shredded
1-2 large apple, shredded
1 tbsp instant coffee
1 tbsp cinnamon
1 tsp pumpkin spice
3 tbsp oil, plus more for greasing
1 tbsp molasses, 1 tbsp honey (optional)
1/8 cup coconut or almond flour (to thicken)
1 tbsp flaxseed
Preheat oven to 375.
Shred apple and carrot with a food processor or cheese grater.
In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
Add oil and eggs. Mix well.
Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!
1/4 cup brown swerve/sugar
1/2 cup almonds
1 cup pecans
1/4 tsp salt
1/2 tsp cinnamon
Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!
I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.
Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.
It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.
I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe.
1 can pumpkin puree
8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
1 cup granulated sweetener (stevia, erythritol, monkfruit)
4 tbsp honey (optional)
1 tbsp molasses
1/4 cup coconut flour
1 tsp vanilla or maple extract
1/8 tsp salt
1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg
Whisk or blend eggs until thick and foamy.
Beat in sweetener.
Add vanilla/maple extract and pumpkin puree and beat.
Add coconut flour, spices, salt, and oil. Beat until well mixed.
Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones.
Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir.
I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.
Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.
If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.
1/2 cup pecans, chopped or ground
1/4 cup almond meal or flour
1/4 cup pumpkin puree
1/4 cup almond (or other) milk
7-10 stevia drops
Dash of salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)
1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.
2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.
Stir in maple syrup. Remove from heat.
Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.
These buttery, chocolatey gems were for my daughter’s dinosaur themed birthday party! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and “blood” drizzle. My husband came in afterwards and said, “hey, cool, it looks like meat, bones, and blood!”
These are sure to satisfy any carnivore’s sweet tooth.
Amounts vary depending on your molds. If you don’t have molds for this you can pour in a tray and cut into squares.
For the Filling:
1/2 cup cashews
1 stick of butter
1/2 cup confectioner’s swerve
10-15 drops of red food dye
For the Chocolate:
1/4 cup cocoa powder
1 tbsp coconut oil
1/4 cup butter
1/2 cup confectioner’s swerve
1 tbsp heavy whipping cream
1/4 tsp vanilla
1 tbsp moringa greens powder (optional)
a tiny amount of emulsifier such as xanthan gum (optional)
For the Drizzle:
20 drops red food dye
1 tbsp cocoa powder
4 tbsp butter
20 drops liquid stevia
Melt the butter for the filling in the microwave, about 30 seconds. Add swerve and red food dye.
Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.
Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.
Add swerve, cocoa powder, and greens powder and whisk until combined.
Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.
For the red “blood” drizzle, melt butter in microwave, 10-15 seconds. Add red food dye.
Add cocoa powder and liquid stevia.
Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.
My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.
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Sometimes you need a quick and easy whipped cream recipe–whether it’s for a quick fatty snack, perfect pumpkin pie, or to top off a delicious keto frappuccino.
So here it is! This recipe is 4 ingredients and whips together in a magic bullet or similar blender so fast it’s unbelievable.
1/2 cup heavy whipping cream
A sprinkle of cream of tartar
1/4 tsp vanilla
15-20 drops of stevia
Combine ingredients in magic bullet or other blender and blend. With the bullet it takes about a minute (this can vary). Watch it, though. It will thicken to a nice, creamy consistency–you can sometimes hear it change when whipping, but you don’t want to blend it for so long that it separates.
Enjoy your whipped cream!
An incredibly delicious variation of this, worthy of dessert status on its own, is to put a scoop or two of peanut butter in this before whipping.
One thing that’s easy to miss when you go low carb or sugar free is candy. There’s something uniquely satisfying about biting into a chewy, soft gummy bear that doesn’t compare to much else.
The good news is that these treats are easy to make at home and can pack quite a nutritional punch! These are great treats to keep in your fridge for summer when you or the kids might want a quick sweet treat that is healthy.
FlavoringI used Tazo passion tea and some lemon juice
Steep herbal tea in hot water. In a separate cup, pour gelatin, salt, and cream of tartar. Add cold water to gelatin mix and whisk with fork until evenly dissolved. The mixture should start to bloom, becoming a gooey mass.
Once your tea is steeped, remove the tea bags. Pour into the cup with gelatin mixture and whisk with fork. It will take a minute or two for it to dissolve. Add liquid stevia. Taste to make sure you like the flavor (otherwise you won’t want to eat them!)
Place your silicone molds on a flat tray. Carefully fill your molds with a spoon or dropper. I filled six whole molds with mine, but the kids ate the gummy bears before I got a chance to take pictures. Once your molds are full, place them in the refrigerator. If you don’t have silicone molds, you can simply pour into a Tupperware or Pyrex dish and let set.
Remove from the fridge and take out of the molds or, if you used a dish, cut into small squares. Store in the fridge in an airtight container for 1-2 weeks.