Spiced Scones


  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1 egg
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 2 tsps gelatin
  • 1 tsp xanthan gum
  • 1 cube butter
  • 1/8 cup buttermilk
  • 1/8 heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
  • 2 tsp baking soda
  • 1 dash salt
  • 1/4 cup coconut
  • 1/4 cup finely chopped walnuts


Prepare a large baking sheet with parchment. Preheat oven to 350 degrees. Combine all dry ingredients in a mixing bowl. Add butter, cut into small pieces, and 1 egg. Add buttermilk and vanilla extract. Prepare work surface with wax paper or parchment to prevent sticking while shaping. Shape dough into one round disc, about 3/4 to 1 inch thick. Cut disc into 6 triangles. Makes 6 scones. Bake on prepared cookie sheet in preheated over for 20-25 minutes, or until golden brown.

Nutrition Facts
Servings: 8
Amount per serving
Calories 279
Total Fat 24g
Net Carbohydrates 5.7g
Protein 6g
Disclaimer: Nutrition is approximate.

Rum Balls


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1 tsp butter vanilla
  • 1/2 cup erythritol
  • 1/2 cup melted butter
  • 1/4 cup chopped walnuts
  • 1/2 cup rum


In a mixing bowl combine almond flour, coconut flour, and 1/4 cup of cocoa powder. In another bowl whisk together melted butter, erythritol, and vanilla. Pour butter/sugar mixture into cocoa mixture and mix. Add in chopped walnuts and rum. Mixture should be a dough like consistency. If too dry, add more melted butter. If too wet, add another tablespoon of coconut flour. Shape dough into 1 inch balls and roll in more cocoa powder. Store in an air-tight container in the refrigerator until ready to serve.

Nutrition Facts
Servings: 40
Amount per serving
Calories 51
Total Fat 3.8g
Net Carbohydrates 1.1g
Protein 1.1g
Disclaimer: Nutrition is approximate.


Egg Nog Coffee Creamer


  • 2 cups heavy whipping cream
  • 3 tsp Splenda Zero, or to taste
  • 1 1/2 tsp rum extract
  • 1/2 tsp nutmeg


Mix heavy whipping cream with sugar substitute, rum extract, and nutmeg. Mix just until combined, but do not beat or you will turn the creamer into whipped cream. Store creamer in refrigerator. Add 2-4 tbsp of creamer to your morning cup of coffee for a festive start to your day!

Nutrition Facts
Servings: 8 (4t)
Amount per serving
Calories 104
Total Fat 11.2g
Net Carbohydrates 2g
Protein 0.6g
Disclaimer: Nutrition is appoximate.

Loaded Jicama Fries


  • 1 medium jicama
  • 1 TBSP vegetable oil
  • 1/2 tsp paprika
  • 1/4 tsp garlic
  • 1/4 tsp onion powder
  • 1 tsp sea salt
  • Black pepper to taste
  • 3 green onions, chopped
  • 6 slices pre-cooked bacon
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese


Preheat over to 400°F. Peel jicama and chop into fry- size strips. Place jicama pieces in a saucepan and cover with water. Bring to boil, and boil for 10-15 minutes until no longer crunchy. Remove from heat and strain. Spread fries on cookie paper towel lined cookie sheet and pat dry. In a large bowl, toss fries with vegetable oil, salt, and spices. Spread fries out on a parchment covered cookie sheet and season with pepper and additional salt if desired. Bake for 45-60 minutes until fries reach desired crispness, stirring every 15-20 minutes. Top with cheddar cheese, green onions, pre-cooked bacon, and sour cream.

Nutrition Facts
Servings: 6
Amount per serving
Calories 359
Total Fat 26.8g
Net Carbohydrates 6g
Protein 17.9g
Disclaimer: Nutrition is approximate

Keto Game Day: Soft Pretzels and Cheese Sauce


  • 2 cup shredded mozzarella cheese (full-fat)
  • 2 oz cream cheese
  • 1 eggs
  • 2 tsp baking powder
  • 3/4 cups almond flour
  • 2 tsp vinegar
  • 1 tablespoon buttermilk
  • 1 TBSP sea salt
  • 2 TBSP melted butter
  • 2 slices cheddar cheese
  • 2 slices American cheese
  • 2 tbsps cream cheese
  • 1 TBSP heavy whipping cream
  • 1 TBSP melted butter


Preheat oven to 400° F. Melt mozzarella cheese and cream cheese together in microwave, stirring occasionally until completely melted. Whisk together 2 eggs, baking powder, vinegar, and buttermilk. Pour egg mixture into cheese mixture and stir a couple times before adding almond flour. Knead the dough with hands until well incorporated. Alternatively, pulse a few times in food processor. The dough should be smooth and fairly elastic (not two-toned) when done. Divide dough into 6 rolls. Lay a piece of parchment on your countertop or cooking surface. Spray parchment with Pam. Roll dough balls against greased parchment using your palm and fingers to make a 12 inch long rope. Bring the rope ends together and cross to make a pretzel shape, gently pressing the ends down on the base of the pretzel loop. Bake pretzels in preheated oven, on a greased baking sheet, for 15-20 minutes or until lightly golden. Brush the tops of the pretzels with butter and sprinkle with kosher salt. Serve with mustard or cheese sauce. To make cheese sauce, add cheeses, whipping cream, and butter to a microwave safe dish. Microwave until completely melted, stirring every 30 seconds until smooth and combined.

Nutrition Facts
Servings: 4
Amount per serving
Calories 346
Total Fat 30.8g
Total Carbohydrate 4.2g
Protein 13.8g
Disclaimer: Nutrition is approximate.