Chai-Spiced Pumpkin Custards

This is the time for miniature pumpkins, so I this a fun take on traditional pumpkin pie throughout the holiday season, If your pumpkins are slightly larger, this filling amount will make six; if smaller, you should have enough for eight. Pro tip: Bake any excess filling in an oiled ramekin. Sprinkle leftover topping over … Continue reading Chai-Spiced Pumpkin Custards


Gluten-Free/Low Carb Berry Galette

  6-8 Tbsp. Ice Cold Water Zest Of One Lemon 1 1/2 sticks  Unsalted Butter, Very Cold 12 oz. Berries, Rinsed And Dried 1/4 tsp. Salt 1 Tbsp. Sweetener of choice 2 cup Almond Flour, Super-Fine Combine the almond flour and salt in a food processor. Pulse 10 times to mix the dry ingredients. Cut the … Continue reading Gluten-Free/Low Carb Berry Galette

Pumpkin Pie – low Carb

Use whichever crust you prefer - be it cheater method ( Pillsbury) I prefer homemade and just starting to try the grain free options like from the #coconutmama or possibly a pecan or a macadamia nut crust will suit your fancy 🙂 Ingredients 1 1/2 Cups Pumpkin 3 Eggs 3/4 sugar, truvia, splenda, Erythitol or … Continue reading Pumpkin Pie – low Carb

Coconut Flour Pie Crust

Healthy Good for you pie Crust?? well, I just found one; that sounds great from #coconutMama Coconut Flour Pie Crust Ingredients ◾1/2 cup Coconut Oil or Grass Fed Butter, Melted ◾2 Eggs, Preferably Local Pastured ◾1/4 Teaspoon Sea Salt ◾3/4 Cup Coconut Flour ◾1-3 Tablespoons Raw Honey Directions 1. Preheat oven to 400 degrees. … Continue reading Coconut Flour Pie Crust