Flavor Notes

Tamarind and Coconut Cream Ice Pops 🍦🥥
INGREDIENTS
1 can (14 oz) full-fat coconut cream

1/2 cup vanilla whey protein powder

3 tbsp pure tamarind paste (no sugar added)

1/3 cup powdered allulose or erythritol

1/2 cup water

1 tsp lime juice

INSTRUCTIONS
In a small saucepan, combine the tamarind paste, water, and powdered sweetener over medium heat. Stir continuously for 3-5 minutes until the tamarind is completely dissolved into a smooth syrup. Stir in the lime juice and remove from heat to cool.

In a blender, combine the full-fat coconut cream and vanilla protein powder. Blend until smooth and frothy.

Pour the coconut cream mixture into your ice pop molds, leaving a little room at the top.

Spoon the cooled tamarind syrup evenly into each mold. Use a butter knife or skewer to gently swirl the tamarind through the coconut cream to create a beautiful marbled pattern.

Insert ice pop sticks into the molds.

Place in the freezer for at least 5-6 hours until frozen completely solid. Run warm water over the outside of the molds for a few seconds to release the pops.

Dark Chocolate Mint Avocado Crinkle Cookies 🍪🌱
INGREDIENTS
1 medium ripe avocado, mashed completely smooth

1/2 cup unsweetened cocoa powder

1/2 cup chocolate protein powder

1/2 cup granulated erythritol

1 large egg

1/2 tsp baking powder

1/2 tsp peppermint extract

1/3 cup powdered monk fruit sweetener (kept separate for rolling)

INSTRUCTIONS
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, thoroughly mix the mashed avocado, cocoa powder, chocolate protein powder, granulated erythritol, egg, baking powder, and peppermint extract until a thick, sticky dough forms.

Place the powdered monk fruit sweetener into a shallow bowl.

Scoop the dough out by tablespoonfuls, roll them into balls with wet hands (as the dough is sticky), and roll each ball generously in the powdered sweetener until heavily coated.

Place the balls onto the baking sheet and press down gently to flatten slightly into cookie shapes.

Bake for 10-12 minutes. They will puff up and crackle beautifully. Let cool completely on the tray to firm up before eating.

Meyer Lemon and Blueberry Chia Seed Pudding Parfait 🍋🫐
INGREDIENTS
1/2 cup chia seeds

2 cups unsweetened almond milk or light coconut milk

1/2 cup vanilla whey or collagen protein powder

Juice and zest of 1 large Meyer lemon

1/3 cup powdered allulose

1 cup fresh wild blueberries

1 cup plain whole milk Greek yogurt (unsweetened)

INSTRUCTIONS
In a medium bowl, vigorously whisk together the almond milk, protein powder, Meyer lemon juice, lemon zest, and powdered allulose until smooth.

Stir in the chia seeds thoroughly. Let the mixture sit for 10 minutes, then stir again to break up any clumps. Cover and refrigerate for at least 3 hours to thicken into pudding.

In a separate small bowl, mash half of the blueberries with a fork into a thick paste, then swirl them into the Greek yogurt.

To assemble the parfaits, take 4 glasses and place a layer of the blueberry Greek yogurt at the bottom.

Spoon a thick layer of the Meyer lemon chia pudding over the yogurt layer.

Top with the remaining whole fresh blueberries and a little extra lemon zest before serving.

Poached Quince and Pistachio Frangipane Tart 🥧🍐
INGREDIENTS
1 large quince, peeled, cored, and sliced (quince must be cooked to be sweet/tender)

2 cups water

1/3 cup granulated erythritol

1.5 cups almond flour (for the crust)

3 tbsp grass-fed butter, melted

1 large egg

Frangipane Filling: 1 cup raw pistachios (ground into flour), 1/4 cup vanilla protein powder, 1/4 cup butter (softened), 1/4 cup powdered sweetener, 1 egg, 1/2 tsp almond extract

INSTRUCTIONS
In a small pot, bring the water and granulated erythritol to a boil. Add the quince slices, cover, and simmer on low for 30 minutes until soft and pink. Drain and pat dry.

Mix almond flour, melted butter, and egg to form a dough. Press into a tart pan and bake at 350°F (175°C) for 10 minutes.

Make the frangipane filling by beating the softened butter and powdered sweetener, then adding the egg, ground pistachio flour, vanilla protein powder, and almond extract until creamy.

Spread the pistachio frangipane filling evenly into the baked tart crust.

Arrange the poached quince slices gracefully on top of the green pistachio filling.

Bake at 350°F (175°C) for 25 minutes until the filling is set and golden.

Mexican Cinnamon Hot Chocolate Avocado Pots 🥑🍫
INGREDIENTS
2 large ripe avocados, pitted and peeled

1/2 cup unsweetened cocoa powder

1/2 cup chocolate protein powder

1/2 cup full-fat coconut cream

1/2 cup powdered allulose or stevia drops to taste

1.5 tsp ground Ceylon cinnamon

1/4 tsp cayenne pepper (for that classic Mexican hot chocolate kick)

1 tsp vanilla extract

A pinch of sea salt

INSTRUCTIONS
Place the flesh of the two avocados directly into a food processor or high-speed blender.

Add the cocoa powder, chocolate protein powder, coconut cream, powdered sweetener, ground cinnamon, cayenne pepper, vanilla extract, and a pinch of sea salt.

Blend on high speed for 2-3 minutes, stopping to scrape down the sides as necessary, until the mixture transforms into an incredibly silky, velvet-like mousse.

Taste and adjust sweetness or cinnamon level if desired.

Spoon the chocolate mousse evenly into 4 small ramekins or dessert pots.

Refrigerate for at least 30 minutes to chill before serving. Top with an extra dust of cinnamon.

Matcha and Black Cherry Swirl Icebox Cake 🍵🍒
INGREDIENTS
1.5 cups heavy whipping cream

8 oz cream cheese, softened

1/2 cup powdered erythritol

1.5 tbsp high-grade matcha green tea powder

1/2 cup vanilla whey protein powder

1/2 cup fresh black cherries, pitted and mashed into a thick purée

1 package simple sugar-free almond flour keto cookies (or home-baked thin almond biscuits)

INSTRUCTIONS
In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

In a separate bowl, beat the cream cheese, powdered erythritol, matcha powder, and vanilla protein powder together until entirely smooth and lump-free.

Gently fold the whipped cream into the matcha cream cheese mixture until unified.

In a small loaf pan lined with plastic wrap, layer a small amount of matcha cream at the bottom. Drop spoonfuls of the black cherry purée and swirl it gently with a knife.

Cover with a single layer of the thin almond flour cookies. Repeat layers of matcha cream, cherry swirls, and cookies until the pan is full, finishing with cream.

Cover and freeze for at least 6 hours (or overnight). Slice and serve cold like an ice cream cake.

Coconut Flour Carrot Cake Squares with Cashew Frosting 🥕🧁
INGREDIENTS
3/4 cup coconut flour

1/2 cup vanilla protein powder

1/2 cup granulated allulose

1 tsp baking powder

2 tsp ground cinnamon

4 large eggs

1/2 cup coconut oil, melted

1/2 cup unsweetened almond milk

1 cup finely grated fresh carrots

Frosting: 1 cup raw cashews (soaked in boiling water for 1 hour and drained), 1/4 cup coconut cream, 3 tbsp powdered sweetener, 1 tsp vanilla extract

INSTRUCTIONS
Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.

Whisk together coconut flour, protein powder, allulose, baking powder, and cinnamon in a large bowl.

Whisk the eggs, melted coconut oil, and almond milk together. Pour into the dry ingredients and mix well. Fold in the finely grated carrots.

Pour the batter into the pan and smooth the top. Bake for 25-30 minutes until a toothpick inserted into the center comes out completely clean. Let cool.

To make the frosting, place the soaked and drained cashews, coconut cream, powdered sweetener, and vanilla into a high-speed blender. Blend until absolutely silky smooth.

Spread the cashew frosting evenly over the cooled cake and cut into clean squares.

Sweet Chai Spice Snickerdoodle Sandwiches 🍪☕
INGREDIENTS
1.5 cups almond flour

1/2 cup vanilla whey protein powder

1/2 cup grass-fed butter, softened

1/2 cup granulated erythritol

1 large egg

1 tsp cream of tartar

1/2 tsp baking soda

Chai Spice Mix: 1 tbsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves

Filling: 4 oz cream cheese (softened), 2 tbsp butter (softened), 1/4 cup powdered sweetener, 1/2 tsp vanilla

INSTRUCTIONS
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix almond flour, protein powder, cream of tartar, baking soda, and half of your chai spice mix in a bowl.

In another bowl, beat the softened butter and granulated erythritol together, then beat in the egg. Add dry ingredients to form a soft cookie dough.

In a tiny bowl, mix 2 tablespoons of erythritol with the remaining half of the chai spice mix. Roll dough into small balls and coat them completely in the spiced sugar mix.

Place on the baking sheet and flatten slightly. Bake for 8-10 minutes. Let cool completely.

Make the filling by beating the cream cheese, butter, powdered sweetener, and vanilla together until fluffy. Sandwich a layer of frosting between pairs of cooled cookies.

Kumquat and Ginger Glazed Shortbread Bars 🍊🫚
INGREDIENTS
2 cups almond flour

1/4 cup unflavored collagen peptides

1/2 cup grass-fed butter, softened

2/3 cup powdered erythritol or allulose, divided

1 tsp vanilla extract

1/2 cup fresh kumquats, seeded and finely chopped

1 tbsp fresh ginger, finely grated

2 tbsp water

1/4 tsp xanthan gum

INSTRUCTIONS
Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.

To make the shortbread base, cream together the softened butter, 1/3 cup of powdered sweetener, and vanilla extract. Stir in the almond flour and collagen peptides until a dough forms.

Press the dough firmly and evenly into the bottom of the pan. Bake for 12-15 minutes until the edges turn lightly golden. Let cool.

In a small saucepan, combine the chopped kumquats, grated ginger, remaining 1/3 cup of sweetener, and water. Simmer over medium-low heat for 10 minutes until kumquats break down.

Sprinkle the xanthan gum over the fruit mixture and stir vigorously to thicken into a glaze. Remove from heat and let cool slightly.

Spread the kumquat-ginger glaze evenly over the baked shortbread base. Chill in the refrigerator for 1 hour before cutting into clean bars.

Toasted Hazelnut and Espresso Fudge Brownies 🍫☕
INGREDIENTS
1 cup almond flour

1/2 cup chocolate whey or beef isolate protein powder

1/2 cup unsweetened cocoa powder

1/2 cup dark chocolate chips (sugar-free, 100% cacao or stevia-sweetened)

3/4 cup granulated allulose or erythritol

3 large eggs

1/2 cup grass-fed butter or coconut oil, melted

2 tbsp instant espresso powder

1/2 cup hazelnuts, toasted and roughly chopped

1 tsp vanilla extract

INSTRUCTIONS
Preheat your oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper.

In a large bowl, whisk together the dry ingredients: almond flour, protein powder, cocoa powder, sweetener, and instant espresso powder.

In a separate bowl, whisk the eggs, melted butter, and vanilla extract together.

Pour the wet ingredients into the dry ingredients and stir until a thick, rich batter forms. Fold in the sugar-free chocolate chips and half of the chopped toasted hazelnuts.

Spread the brownie batter evenly into the prepared pan, and press the remaining hazelnuts gently into the top.

Bake for 18-22 minutes. The center should still look slightly soft for that ultra-fudgy texture. Let cool completely before slicing.