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I can’t believe that Thanksgiving is only 2 days away! I decided to get a jumpstart on food prep this year, so today I focused my efforts on dessert! My Mother-In-Law makes a delicious Walnut Bourbon Pie that has quickly become a family favorite, and we live in the middle of a walnut orchard so we have an endless amount of walnuts, so I decided to Keto-fy the pie this year! It is soooooooo tasty!!! You can also check out my recipe for Keto Pumpkin Cheesecake by clicking here

Ingredients:

For the crust:

• 1 stick butter, melted
• 1 cup coconut flour
• 1 cup almond flour
• 1 tsp Himalayan salt
• 1 egg

For the filling:

1/2 cup SF Maple or Pecan Maple Syrup

2 eggs

1/2 cup monkfruit

2 tbsp butter, melted

2 tsp vanilla extract

1 1/2 cups roughly chopped walnuts or pecans

1 tbsp heavy whipping cream

2 ounces bourbon

Instructions:

CRUST:

1. Mix dry ingredients with the melted butter in a medium size bowl.
2. Add 1 egg and mix into a dough ball.
3. Spread dough into a pie pan with your hands, making sure you press dough up the edge.
4. Pre bake pie crust before adding the filling in the oven at 375* for 10-15 minutes or until golden brown.
5. Set aside to cool.

Filling:

1. Mix all of the ingredients except the nuts in a mixing bowl. Combine well.
2. Line the bottom of the cooled crust with the nuts.
3. Pour the filling mixture over the nuts and level it out.
4. Bake for 50 minutes or an hour until the filling has set. If the crust begins to get too brown, you can cover it with tin foil and continue baking.
5. Let the pie cool and serve chilled!

Enjoy!!

We have been doing pizza and movie every Friday night since we got together. Our kids absolutely love it and look forward to it every week! I don’t know if my Husband would be able to survive keto without pizza, so Fathead Dough was discovered! So, so yummy!! The crust freezes really well, too, BTW!!

Keto Pizza Dough:

Ingredients:

3.5 cups shredded mozzarella cheese

1.5 cups almond flour

1 egg

1 tsp baking powder

1 tsp xantham gum

1/2 tsp salt

1 tsp italian seasoning, opptional

1/2 tsp garlic powder, optional

Instructions:

1. Preheat oven to 400*
2. Place mozzarella in a microwave-safe glass bowl. Microwave for 1 1/2-2 minutes. Stir to make sure all the cheese is melted. You may need to microwave for an additional 20-30 seconds if all the cheese has not melted. Remove from microwave and set aside.
3. In a large separate bowl, mix together the almond flour, baking powder, xantham gum, salt and seasonings and set aside.
4. Add egg to the melted mozzarella cheese and mix to combine.
5. Slowly add the almond flour mixture to the cheese mixture. Use an electric mixer or food processor, and stir until you have a dough ball. You can also knead the dough by hand until it comes together.
6. Once combined, form a dough ball. Knead the dough a couple times on a lightly almond floured surface until all ingredients are fully combined.
7. Place the ball in between 2 pieces of parchment paper and roll our to desired thickness. Remove top parchment paper and place of top of silicone mate on a baking sheet.
8. Par-bake crust for about 8 minutes, carefully flip dough over and add sauce, and desired toppings.
9. Put back in oven until crust is golden and cheese is melted and starting to brown.
10. ENJOY

This baked veggie casserole is the perfect option for meatless Monday! It’s great for a main course or as a side dish! You can also prepare it in an aluminum pan and cook it on the barbecue or smoker so you don’t have to heat up the kitchen!!

Ingredients:

3 cups baby spinach

1/4 cup feta cheese, crumbled

4 zucchini (diced small)

1/4 cup grated parmesan cheese

1 tsp italian seasoning

1 egg

1 tbsp extra virgin olive oil

2 tsp garlic powder

salt and pepper to taste

Instructions:

1. Preheat oven to 400*F. Spray a 9×13 casserole dish with nonstick spray and set aside.
2. In a large skillet, heat olive oil over medium high heat. Once hot, add the zucchini and let cook for about 2 minutes. Stir and add spinach.
3. Cook for 5 minutes or until spinach is wilted.
4. Drain off any excess liquid and put in a large mixing bowl.
5. Add remaining ingredients into mixing bowl with the spinach mixture and mix to combine everything together.
6. Spread mixture in an even layer in the prepared casserole dish.
7. Bake for 35-45 minutes until golden brown on top.
8. Let cool slightly before serving.
9. ENJOY!

So, so glad that cheese is considered a keto grade A+! This recipe makes for a great appetizer (with or without salami and olives), it’s perfect to take camping, or just to keep in the fridge when you need a little snack. It comes together super fast, it’s just the waiting for the marinade to do it’s job that’s the hard part. Enjoy!!

Ingredients:

1 lb sharp white cheddar cheese (cubed)

1/4 cup apple cider vinegar

1/2 cup extra virgin olive oil

1/2 tsp red pepper flakes

1/2 tsp sea salt

3 garlic cloves (minced)

6 thyme sprigs

Instructions:

1. Cut cheddar cheese into bite-sized cubes.
2. In a small bowl, add EVOO, apple cider vinegar, garlic, salt and pepper flakes and whisk to combine.
3. Add thyme springs.
4. Place cubed cheese in a shallow bowl or Tupperware and pour the marinade over it.
5. Cover and chill for at least 12 hours. I like to give it a little shake every few hours to make sure all the cheese gets coated.
6. Bring to room temp before serving.

These clusters are the perfect combo of my 2 most favorite candy bars: Reese’s and Snickers! They take less than 5 minutes to prepare and there is no baking involved so they are perfect quick summertime treat! YUM!

Ingredients:

1/4 cup natural peanut butter

1/2 cup Choc Zero White Chocolate Chips

3/4 cup peanuts (I used roasted peanuts, but you can use any keto-friendly nut)

Lily’s Dark Chocolate Chips (optional) to sprinkle on top

Instructions:

In a small, microwave-safe mixing bowl, melt peanut butter and white chocolate chips together until smooth in 20 second intervals, stirring in between. Once smooth, add peanuts and stir. Place parchment paper on a plate or cookie sheet and put spoonfuls of mixture on top, sprinkle with Lily’s Chocolate Chips and then place in freezer for about 30 minutes. Store in a freezer ziploc once they set! Enjoy!!

Another super simple, quick, and easy keto treat coming in hot! My kids are obsessed with peanut butter and they have been begging me to make some peanut butter cookies for the last week. They were pleasantly surprised to sit down to a couple fresh baked cookies and a glass of milk for their afternoon snack today.

The keto version is equally delicious and tastes even better with a hot cup of coffee to dunk it into! I use monkfruit sweetener in all of my recipes, especially baked goods, as it doesn’t leave that cooling effect like most sugar substitutes. When looking for natural peanut butter, be sure to read the ingredients list and make sure it’s just peanuts. Added salt is okay, but if you’re doing strict keto, make sure it’s just peanuts with or without salt. Happy baking!

Keto Peanut Butter Cookies

Ingredients:

1 cup natural peanut butter

1 cup sugar substitute

1 egg

pinch of salt (optional)

1/2 xantham gum (optional)

Instructions:

Line cookie pan with silicone mat or parchment paper and set aside. Set oven to 325*.

Add all ingredients to a medium size bowl and mix with electric mixer until well combined.

Scoop small spoonfuls and roll into ball and place on cookie sheet. Using a fork, make crisscross patterns on top of each dough ball.

Bake for 8-10 minutes or until golden. Let cool and ENJOY!!

3 Ingredient Peanut Butter Cookies

Ingredients:

1 cup peanut butter

1 cup sugar

1 egg

Instructions:

Line cookie pan with silicone mat or parchment paper and set aside. Set oven to 325*.

Add all ingredients to a medium size bowl and mix with electric mixer until well combined.

Scoop small spoonfuls and roll into ball and place on cookie sheet. Using a fork, make crisscross patterns on top of each dough ball.

Bake for 8-10 minutes or until golden. Let cool and ENJOY!!

xo

I made this Keto Chocolate Cake Roll for dessert after Christmas dinner and it was a huge hit, even for those who aren’t doing keto. I lost the picture I took of it that evening with garnishes and all that fancy jazz after moving all of my pictures from my phone to my computer (R.I.P., pics), but made it again for my daughter’s 4th Birthday party and made sure to snap a pic, so this is what we’re working with, here. Definitely not as purty as my Christmas roll, but equally delicious!

Ingredients:

In a large bowl, mix together ingredients below:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar substitute (I use Monkfruit)
• 1 tsp baking powder

then add:

• 3 eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 4 tbsp melted butter

Mix well and spread thin on large parchment papered cookie sheet. Bake for 12 minutes at 350*. Set aside to cool completely.

While it’s cooling, make the filling:

Ingredients:

• 8 oz cream cheese, softened
• 1 stick butter, softened
• 1 tsp pure vanilla extract
• 1/4 cup sour cream
• 1/4 tsp liquid stevia

Beat all ingredients together in a medium size bowl until well combined and then spread onto cooled cake, leaving an inch on all 4 sides. Carefully roll cake, using parchment paper to keep cake from cracking. Slice, serve, and ENJOY!!

xo

These plaid shoes are to die for! The lighting is not the best but you must check these out from The Red Dress Boutqiue! So cute! This is most likely the outfit I’ll be wearing tomorrow! Simple, comfy, stretchy, and such a classic and festive look!

Plaid Heels

Black Sweater– wearing a small

Spanx Leggings– wearing a small

L’ange Flat Iron– le reve

Baking season is upon us and I. Am. Here. For. It. I take my cookies seriously so I have been tweaking and testing recipes for almost a year, now, trying to create the perfect chocolate chip cookies! These are SO good and taste even better than the recipe I used to make before I started keto! My kids go crazy over these!! The (optional) coconut flour makes them even fluffier, but the secret is the pack of unflavored gelatin which makes them super duper soft and fluffy!

Check out the recipe below!

Ingredients:

• 1/2 cup butter, softened, not melted
• 1/4 cup coconut oil, melted
• 1/3 cup Lakanto Monkfruit Sweetener
• 1/4 cup Lakanto Brown Monkfruit Sweetener
• 1 egg
• 1.5 teaspoons vanilla extract
• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon Pink Himalayan Sea Salt
• 3/4-1 cup Lily’s dark chocolate chips
• 2 tablespoons coconut flour (OPTIONAL) – only if you want them fluffier
• 1 packet unflavored gelatin
• 1/2 tsp xantham gum

Instructions:

1. Preheat oven to 350 degrees and grease cookie sheet (if needed) or use a silicone baking mat on top of a cookie sheet.
2. In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.
3. Add granular and brown monkfruit, egg, vanilla to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.
4. In a separate medium bowl, combine almond flour, baking soda, gelatin and salt. Mix well.
5. Add almond flour mixture to butter mixture and mix well with hand beater. Sprinkle in xantham gum and mix until combined.
6. Lastly, add chocolate chips and mix.
7. Roll chocolate chip cookie dough into small balls and line baking sheet.
8. Bake for 9-11 minutes or until the edges start to brown and let cool on counter baking sheet before removing with spatula.

Happy baking!!

xo