If you love carrot cake, but also love healthy ingredients, you’ve gotta try this recipe! These are really easy to make, but I’ll warn you: you might want to make a double batch! Gluten free and no sugar added! You can make these dairy free by opting for coconut butter drizzled on top instead of the cream cheese frosting. These would be awesome as a breakfast cookie!
I would not include these in your diet if you are following a strict keto protocol currently. They are great during a carb cycle, however!
- 1 cup carrots, grated
- 1 cup unsweetened coconut, shredded
- 3/4 cup dates, pitted
- 2 Tbsp pecan butter (or nut butter of choice, but I HIGHLY recommend the pecan!)
- 2 eggs
- ½ tsp vanilla extract
- 2 Tbsp monk fruit sweetener (you could do honey or pure maple syrup as an option)
- 4 oz full fat cream cheese, room temperature
- 1 tsp vanilla extract
- 1/4 cup – 1/2 cup powdered monk fruit sweetener (depending on sweetness you prefer)
- 2 Tbsp + heavy whipping cream (depending on desired consistency)
- optional: toasted coconut flakes to sprinkle on top
***Optional for dairy free: Coconut butter or manna (melted and drizzled on top)
Preheat the oven to 350F
Combine all ingredients in a food processor and blend until everything is well mixed and holding together well.
Place rounded spoonfuls of dough on parchment paper lined cookie sheet and back for 12-15 minutes, or until starting to turn golden and the cookies are set.
Beat all ingredients in a medium sized mixing bowl with an electric mixer, until well combined and fluffy.
Spread the frosting on top of the cooled cookies and enjoy!! Store in the refrigerator if they last that long 🙂
*optional: sprinkle toasted coconut flakes on top
DAIRY FREE: Melt some coconut butter enough to be able to drizzle and you top the cookies with it, if you would like! I love them with or without the coconut butter! *you can also make your own coconut butter by putting unsweetened coconut into your food processor and blending for several minutes until it breaks down. You might have to add a little coconut oil to help the process a little. It’s delicious on waffles, pancakes, in recipes, etc!
- 6 eggs, separated
- 1/4 cup chopped chives (fresh)
- 1/4 tsp pink Himalayan salt or sea salt
- 1/4 tsp black pepper
- 1/2 cup fresh Parmesan cheese, grated
- Butter for greasing dish
- Preheat your oven to 400F.
- In a large bowl, beat together the egg yolks, chives, salt and pepper.
- In a separate mixing bowl, beat with mixer on high speed, the egg whites until stiff peaks form.
- Gently fold whipped egg whites into the yoke mixture, being careful to not over mix so your soufflé ends up puffy!
- Grease small baking dish or oven safe (cast iron) skillet with butter, along bottom and sides; coat well.
- Add egg mixture to the prepared dish or skillet and sprinkle with the Parmesan cheese.
- Bake at 400F for 10 minutes until soufflé is puffy and starting to turn golden.
- Cut in 4 pieces and serve!
This is a great twist on the regular lasagna, especially if you love butternut squash! I was not looking forward to cutting into this squash since they are so firm, but it really was a lot easier to deal with than I had imagined. No need to soften it up first. This is for sure a low carb comfort food dish!
Note: this will be a little higher in carb than some other dishes because of the starchy squash. I would reserve this for a day when you are boosting your healthy carbs a bit (carb cycling) which I think is a very useful thing to practice!
- 1 Tbsp avocado oil
- 1 red onion, sliced in thin half rings
- 6 oz baby spinach
- ¾ cup whole fat, plain Greek yogurt
- 1/3 cup heavy whipping cream
- 3 oz provolone cheese, cut into little pieces
- 1 tsp sea salt or pink Himalayan salt
- 2 eggs
- 1 butternut squash
- 1 cup ricotta cheese
- 2 oz Gruyere cheese, grated (about ½ cup)
- Avocado oil to grease casserole dish
- Preheat oven to 350F. Heat oil in large skillet over med-high. Add onion and garlic and sauté about 4 minutes. Add the spinach and sauté just until spinach is wilty. Remove from heat. Put yogurt, heavy whipping cream and provolone into a blender or food processer; blend just 20 seconds. Add salt and eggs, blend 1 full minute.
- Cut the round bulb off the bottom of the squash. Peel the neck (the longer part of the squash) with a vegetable peeler. Cut into thin 1/8th inch rounds. Steam for several minutes in a pot on the stove just until the round start to soften a bit.
- Coat a 8 inch square casserole dish with avocado oil then spread ½ cup of the yogurt, heavy whipping cream mixture on the bottom of the dish.
- Make one layer with squash rounds over the yogurt mixture, making sure to slightly overlap the rounds.
- Top with 1/3 cup ricotta cheese then 1/3 of the spinach mixture and 1/3 of the remaining yogurt mixture. Repeat these layers twice and end with what is left of the yogurt mixture.
- Sprinkle the Gruyere cheese over the lasagna, cover with foil and bake at 350F for 50 minutes.
- Remove the foil, turn the broiler on and broil for a few minutes, or until lasagna starts turning golden brown (this will happen pretty fast, so keep an eye on it).
- Remove from oven and let sit for about 20 minutes before cutting into it and serving. Enjoy!
Anyone else LOVE lemon poppy seed muffins?! I am a huge fan but don’t often have them because the way they are usually made, you might as well have a donut! THIS recipe, however, allows you to have the best of both worlds with wonderful, healthy ingredients like almond flour, honey for the sweetener, fresh lemon juice and avocado oil. However, it still tastes like a treat!
You could use a keto friendly sweetener like erythritol to make this a lower carb treat that fits into a ketogenic protocol.
- 2 tbsp fresh lemon juice
- 2 zest from 2 lemons
- ⅓ cup Milk of your choice (for a dairy alternative I love milkadamia)
- ⅓ cup honey or maple syrup
- ¼ cup avocado oil
- 3 eggs
- 2.50 cups almond flour
- ½ cup tapioca starch (you can use corn starch)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- Preheat the oven to 350 degrees F. Grease a muffin pan or line with parchment muffin liners (I love making mini muffins!)
- In a large bowl, combine all of the wet ingredients.
- Add the dry ingredients individually, stirring while adding each one to combine well.
- Scoop batter into the prepared muffin tin. I use a small cookie dough scoop, it makes it so easy and less messy! I like to fill my muffin cups pretty full so there is a good muffin top (the kind we want to have!!).
- Bake at 350F 15-18 minutes or until they start to turn a little golden.
- Let cool and enjoy!! I highly recommend having one with your morning coffee…so tasty!
Lets talk EGGS for a moment and just how amazing they are for us!
Eggs are an awesome source of omega-3 fatty acids which helps to lower inflammation and triglycerides and reduce blood cholesterol levels. They also offer a good dose of choline which is imperative for optimal brain and liver function. In fact, according to Dr. Josh Axe, “the liver depends on choline to operate correctly, and one sign of a choline deficiency is poor liver function. Low choline levels are correlated with fatty liver disease, and some research in animals also indicates that choline deficiency may be linked to some types of cancers as well. Plus, in proper amounts, choline has also been found to treat certain brain issues, such as depression, and improve memory and cognitive function.”
Eggs are a terrific part of a KETO protocol as they offer an option that is low carb with optimal levels of protein and fat, in addition to being super nourishing! Keeping carbs low helps to regulate blood sugar and insulin which then keeps inflammation in check and therefore supports the immune system.
If you are interested in a KETO for Women program that includes recipes, meal guides, all the education you need in order to understand how keto works and apply it in a way that supports your body as a woman, I invite you to check out my program here!
- 6 Eggs
- 6 slices, Prosciutto
- Heavy Whipping Cream
- ½ Onion, diced
- 1 tbsp Garlic, minced
- 7 oz Green Chilies, canned & chopped
- Salt & pepper
- Butter, coconut oil or avocado oil to grease muffin tin
- Preheat oven to 350F & prepare muffin tin with coconut oil, butter or avocado oil and grease very, very well!!
- Line cups of muffin tin with the prosciutto (bottoms and edges).
- Beat eggs and heavy whipping cream well.
- Lightly sautee the onions and garlic then add to the egg mixture and combine well along with the green chilies and salt and pepper.
- Pour egg mixture into each cup filling about 3/4 full. (If you have extra egg mixture you can fill other cups minus the prosciutto.)
- Bake at 350F for 20 minutes or until egg cups are turning golden brown and eggs are set.
- You can change this up and add whatever veggies you would like, perhaps even cheese and hot sauce on top!