Directions

• Preheat oven to 350 degrees

• In a blender or food processor blend the macadamia nuts until they are smooth and pasty

• In a medium mixing bowl whisk together the coconut oil, macadamia nuts, monk fruit sweetener, baking soda, protein powder, eggs, and salt

• Pour batter into an oiled 8” cake pan 

• Bake for 20 minutes or until you can pull a butter knife/cake tester out of it clean

• Refrigerate them so they stay fresh

Directions

• Preheat oven to 350 degrees

• Combine almond flour, baking soda, cinnamon, and allulose in a large bowl

• In a different bowl whisk eggs, vanilla, and butter

• Stir wet mixture into the flour mixture 

• Fold in cherries

• Pour batter into a 9 inch loaf pan and bake for 45-55 minutes until a cake tester comes out clean

Directions

In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined

Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes

Using a large spoon, scoop dough into small balls. Put the balls on a baking sheet. Place baking sheet in the freezer overnight

Transfer them to a storage container and place it in the freezer

Directions

• Preheat oven to 350 degrees

• Put the coconut flakes on a pan and roast for 5 minutes

• Line an 8 x 8 pan with parchment paper

• Grind up the macadamia nuts in a blender or food processor until finely ground. 

• Pour into a large mixing bowl and add the coconut flakes, protein powder, coconut oil, and chia seeds and mix up with an electric mixer

• Pour the batter into the 8 x 8 pan and shake back and forth until it is spread out evenly

• Sprinkle lightly with sea salt

• Freeze until solid and then cut it up into 20 even sized bars

• Store in an airtight container in the freezer

Directions

• Preheat oven to 375 degrees. Layer the apple slices in a square 9x9 inch baking dish.

• In a medium mixing bowl, use a fork to mix together the walnuts, melted butter, cinnamon, vanilla, and monk fruit sweetener

• Using a rubber spatula, pour the mixture over the apples, and spread it evenly.

• Bake for 25-30 min.

• Portion the dish out into 8 servings

Directions

• Preheat oven to 350 degrees

• Grease 9 x 13 with grass fed butter

• Combine all ingredients with an electric mixer in a large mixing bowl 

• Bake for 30 minutes

Directions

Preheat oven to 200 degrees

Spread pumpkin seeds out on a baking sheet to make a flat layer

Put 1 tbsp of butter in 4 different locations 

Cook 15 min., stir, then sprinkle with pink himalayan sea salt, throw back in the oven             

Repeat previous steps minus the sea salt until golden brown, crunchy, and delicious

Directions

Preheat oven to 330 degrees and line a baking sheet with parchment paper

In a medium bowl mix together the almond flour, baking soda, salt, and monk fruit sweetener

In a large bowl mix together the vanilla extract and classic mayo

In 3 different mixing bouts add the dry ingredients into the wet ones and mix them all up with an electric mixer

Form the dough into 1 Tbsp size balls and place them on the baking sheet a few inches apart from each other

Bake for 10 minutes and then remove the pan and let the cookies rest for 10 minutes before moving them into an airtight container