• 1 tbsp flax meal
• 3 tbsp unsweetened apple sauce, warmed
• ½ cup almonds
• ½ cup hazelnuts
• ½ cup pumpkin seeds
• 2 dried figs, finely chopped
• 2 tbsp fresh rosemary
• ½ tsp pink salt

• 1 cup chia seeds
• 1 cup flax seeds
• 3 cups water
• 1 honeycrisp apple (or apple of choice, optional)
• ¼ cup raisins (optional)
• 1 tbsp cinnamon (optional)
• ⅛ tsp pink salt

1. In two separate bowls combine 2 cups of water with the chia seeds and 1 cup of water with the flax seeds. Stir each then allow to sit and absorb water for 15 minutes.
2. Add the raisins to a food processor (or finely chop by hand) until finely chopped. Grate the apple and add it to the raisins.
3. Add the chia seeds, flax seeds, cinnamon and salt to the raisins and apples. Pulse until combined forming a gooey dough. A food processor is not necessary, simply combine in a bowl. To make Plain Chia and Flax Crisps combine just the soaked chia, flax and salt and decrease the time of dehydration.
4. Spread into an even layer on two sheets in a dehydrator (use either Teflon sheets or parchment paper) and dehydrate at about 105°F for 8 hours, carefully flip the trays over onto a cutting board and score the drier side of each sheet into 13 sections, then flip over back onto the Teflon sheet or parchment paper so the gooey side is up and continue to dehydrate for another 8 hours. Break the crackers apart at the score lines, remove the Teflon or parchment paper and continue to dry for another 4-6 hours until crisp. NOTE: These may also be dehydrated in an oven on the lowest setting – just be sure to watch the time and follow the same procedure for scoring them – or break them apart as evenly as possible. Makes 26 large crisps. If the apple, raisins and cinnamon are omitted the recipe will make 20 crackers.

• 15 oz canned unsweetened pumpkin puree
• 2 tbsp coconut oil
• 2 tbsp Lakanto® brown sugar substitute
• 1 pinch pure stevia (20 drops of liquid)
• 2 tsp cinnamon
• ¾ tsp ginger
• ¼ tsp cloves
• ¼ tsp chili powder
• Pinch of salt
• 1 tbsp lemon juice
• 2 tsp vanilla
• ½ tsp maple extract (optional)

1. Combine pumpkin, coconut oil, xylitol, stevia, spices and salt in a medium sauce pan over medium heat. Bring to a boil then reduce heat and cook while stirring to prevent scorching on the bottom. Continue to cook until it darkens in color and becomes thick; about 15-20 minutes.
2. Stir in the lemon juice, remove from heat and allow it to cool until room temperature then stir in vanilla and maple extracts. Adjust sweetness by adding more stevia if desired. Refrigerate until ready to use or for up to 2 weeks. May be frozen for up to 6 months. Makes 1 ½ cups of 2 tbsp per serving.

Pumpkin Cheesecake Donuts

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1. Preheat the oven to 350°F. Grease a 6-well donut pan and set aside. Powder the erythritol, xylitol and 1 pinch of stevia in a blender, pulsing until fine.
2. Whisk the eggs and pumpkin puree together. Whisk in the powdered sweeteners, coconut milk, butter and vanilla until thoroughly combined.
3. Add the almond meal, coconut flour, psyllium husk powder (optional; it helps to keep the donuts from falling apart after baking), spices, baking powder and salt mixing until fully incorporated and thick. Set aside.
4. In a small microwave safe bowl, heat the cream cheese until slightly warm and whisk until smooth. Add the pumpkin puree, stevia, lemon juice, lemon zest and essential oil if using (tangerine is also delicious in this recipe). Whisk until creamy then add to a zip top bag, cut the corner about ¼-inch and set aside.
5. Fill each donut well about ⅓ full and spread evenly with a spatula. To do this easily, fill a zip top bag with the batter and cut off one corner (about ½ inch). Squeeze about ½ of the batter into the wells and spread out with a spatula. Now add the cream cheese filling placing it in the center of the batter around the ring (so there is batter on all sides). Pipe the remaining batter over each cheesecake ribbon and using a spatula or finger tips be sure that all the cream cheese is covered with batter without disturbing it too much. You shouldn’t see any cheese peeking through anywhere.
6. Bake for 22-25 minutes until the donuts are puffed and golden. Remove from the oven and allow the donuts to sit in the pan for 10 minutes to cool. Keep in an airtight container in the refrigerator for up to one week. Makes 6 donuts.

Peanut Butter and Jelly Donuts

• 2 large eggs
• 2 tbsp erythritol
• 1 tbsp xylitol
• pinch pure powdered stevia
• ⅓ cup unsweetened coconut milk
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla
• 1 cup almond flour
• 3 tbsp coconut flour
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup sugar free peanut butter
• 2 tbsp sugar free jam (I used blackberry but you could also use this Blueberry jam)

1. Preheat oven to 350°F. Grease a 6-well donut pan and set aside. Powder the sweeteners in a blender until fine. Set aside.
2. Whisk the eggs with the powdered sweeteners, coconut milk, butter, and vanilla until thoroughly combined.
3. Add the almond meal, coconut flour, baking powder, and salt, mixing until fully incorporated. Add peanut butter and mix until a thick batter forms.
4. Fill the donut wells about half full. Using a ¼-teaspoon measure, drop four ¼-teaspoons of jam in four equal spots around each donut. Cover each donut with the remaining batter.
5. Bake for 22-25 minutes until the donuts are puffed and golden. Remove from the oven, then allow to sit in the pan for 20 minutes to cool. Keep in an airtight container in the refrigerator for up to one week.

Net Carbs : 5.2g
SugarOH: 6.2g

• ½ cup toasted unsweetened shredded coconut
• 1 ½ cups finely shredded zucchini (yellow squash!)
• 1 tsp lemon juice
• 1 Tbsp lemon zest
• 1 Tbsp vanilla
• 1 ½ cups almond flour
• ¼ cup chia seed flour
• 2 tbsp coconut flour
• 2 tsp cinnamon
• 1 tsp cardamom
• ½ tsp nutmeg
• 1 ½ tsp baking powder
• ½ tsp salt
• Pinch pure powdered stevia
• 4 large eggs
• ¼ cup coconut oil, melted
• ⅓ cup erythritol
• ⅓ cup xylitol

1. Preheat oven to 350°F. Toast coconut for 5-8 minutes until light golden and set aside to cool. Increase oven temperature to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
2. Grate the zucchini and squeeze out as much water as possible then place it in a small bowl with the lemon juice, lemon zest and vanilla. Set aside.
3. In a small bowl whisk to combine the almond flour, chia seed flour, cinnamon, cardamom, nutmeg, baking soda, salt and stevia. Set aside. In a medium bowl, whisk together the eggs, coconut oil, erythritol, and xylitol. Add the flour mixture and blend into a smooth batter. Then add the zucchini mixture blending to combine. Fold in the chopped pecans.
4. Bake for 20 minutes at 375°F then turn the oven down to 350°F and continue to bake another 30-35 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 10 minutes before removing to a cooling rack. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
5. Optional: Add 6 drops of certified pure lemon essential oil and 7 drops of certified pure grapefruit essential oils to the batter. ALSO this bread is delicious served with a cream glaze made with 3 Tbsp erythritol (powdered), 2 Tbsp heavy cream and ½ tsp vanilla. Add additional essential oils as described above to your taste and then whisk until fully combined. Drizzle over bread and serve!

Net Carbs : 2.8g
SugarOH: 9.1g

1. Preheat a non-stick waffle maker. Spray or brush wells with oil just before adding the batter. Alternatively, preheat oven to 350°F and bake waffles in a silicone waffle pan set on a baking sheet for 17 minutes, then flip over onto the baking sheet and continue to bake another 4 minutes.
2. Whisk together the eggs, coconut milk, oil, vanilla, xylitol and stevia in a medium bowl until fully combined.
3. Whisk in the pumpkin puree until smooth.
4. In a small bowl, whisk together the chia seed meal, pecan meal (simply grind ⅓ cup pecans in a blender until fine), protein powder, cinnamon, ginger, nutmeg, cloves, baking powder and salt to break up any clumps. Add this to the pumpkin mixture whisking to blend for 1-2 minutes.
5. For conventional waffle maker: pour the batter into the waffle maker as is required for your waffle maker. Some waffle makers are larger or thicker than others so the amount of waffles this recipe makes may vary – simply divide the waffles into three equal servings once cooked.
6. Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker directions. May be refrigerated for up to 1 week in a zip top bag or frozen for up to 3 months.

Net Carbs : 4.3g
SugarOH: 4g

• 1 large egg
• 1 tbsp unsweetened coconut milk
• 1 tsp olive oil
• ½ tsp vanilla (optional)
• 1 tsp xylitol
• 2 tbsp chia meal
• 2 tbsp unsweetened protein powder
• ½ tsp cinnamon
• ¼ tsp baking powder
• ⅛ tsp salt

Instructions

1. Whisk the egg, coconut milk, olive oil, vanilla and xylitol in a microwave safe coffee cup.
2. Add the chia meal (blend 2 tbsp seeds in a blender to make the meal), protein powder, cinnamon, baking powder and salt. Stir until fully blended and thick.
3. Microwave for 1 minute. You will see the muffin rise to the top of the mug but it will collapse towards the end and stay below the rim. Remove from the mug by tapping upside onto a plate. Sometimes it may stick so use a knife to gently go around the outside edges of the muffin where it may be sticking to the mug.
4. Slice and enjoy immediately. Delicious with a tablespoon of unsweetened jam, cream cheese or both!

Net Carbs : 1.7g
SugarOH: 4g

Pastry

• 6 oz shredded mozzarella cheese
• 2 eggs
• ¼ cup unsalted butter, melted
• 3 tbsp xylitol
• 2 tbsp erythritol
• 1 pinch pure powdered stevia
• 1 tsp lemon juice
• 1 ½ tsp vanilla
• ⅓ cup coconut flour
• ½ tsp baking powder
• ⅛ tsp salt

1. Preheat oven to 400°F and prepare a sheet pan with a silicon mat or parchment paper. Set aside.
2. In a medium bowl stir together the mozzarella cheese, eggs, butter, xylitol, erythritol, stevia, lemon juice, and vanilla. Add the coconut flour, baking powder and salt. Stir into a thick batter and allow it to sit for 5 minutes.
3. Using a 3 tbsp scoop make a ball, form into a flat oval using your hands then place on prepared sheet pan. Repeat to make 9 ovals spacing them about 2 inches apart.
4. Bake for 10 minutes. Remove from oven and use the back of a spoon to make an indent for the filling. Prepare filling by combining the cream cheese with the xylitol and placing it into the well of each Danish. Top with 1 tsp of jam for each pastry. Then bake for another 5-6 minutes until golden brown. Allow to cool on the pan for 15 minutes.
5. Make glaze. Stir together the erythritol, heavy cream and vanilla in a small bowl. Drizzle on top of each Danish. Makes 9 pastries.

1. Preheat oven to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
2. Make the Chocolate Batter: Melt the chocolate and coconut oil in a small bowl at 30 second intervals; stirring in between until fully melted and smooth. Add the eggs, vanilla, espresso powder, erythritol, xylitol and stevia whisking into a smooth batter. In a small bowl whisk to combine the almond flour, coconut flour, cocoa powder, baking powder, salt, baking soda. Set both aside.
3. Make the Pumpkin Batter: In a medium bowl whisk to combine the egg, pumpkin puree, coconut oil, vanilla, erythritol, xylitol, and stevia. In a small bowl whisk to combine the almond flour, chia seed flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the pumpkin mixture mixing until combined. Do the same for the Chocolate Batter so that you have two bowls of batter – one chocolate and one pumpkin.
4. Divide the batter into the prepared pan by alternating ½ cup of each batter into the pan; start with the bottom layer and then do a second layer. Take a knife and swirl the batter once or twice to blend the batters. Bake for 25 minutes at 375°F then turn the oven down to 350°F and continue to bake another 40-45 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 20 minutes before removing to a cooling rack.
5. For the Glaze: Whisk all ingredients until smooth. Use immediately, it will set up forming a crust as it sits so quickly drizzle it over the top of the warm bread. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.