Quick Bread


1 Tbs Butter

1 Egg

3 Tbs Almond Flour

1/2 tsp Baking Powder

Pinch of salt


Mix all ingredients together in microwave safe container. Put in microwave for 90 seconds. DONE!

1 Serving Size: Cal 302, F 27.3g, C 4.9g & P 10.8g

*I have used this to make PB&J, French Toast, Garlic Bread, Breakfast Sandwich . . . etc!

Keto Arroz Con Leche



  • 1 16 oz container of cauliflower rice (about 4 cups)
  • 1 can of coconut milk (13.5 oz)
  • 1 Tbs of cinnamon
  • 1 Tbs of vanilla
  • 1/2 cup + 2 Tbs of Swerve Confectioners
  • 3 Tbs of heavy cream
  1. Cook cauliflower and coconut milk on medium heat in a pan for 10 minutes.
  2. Once the milk has come to a boil add remaining ingredients and reduce heat to low and allow to simmer for an additional 5 minutes.
  3. Make sure to stir frequently so cauliflower does not burn.
  4. You can eat right away or refrigerate overnight. Letting it sit overnight will reduce the cauliflower taste.
  5. If you refrigerate the arroz con leche will thicken. When you reheat add 1 Tbs of nut milk for every 1/2 cup.
  6. Optional: top with unsweetened coconut flakes or shaved almonds.

Makes 7 servings (each serving is 1/2 a cup): Cal 178.57, F 12.86g, C 4.29g & P 2.57g

Pumpkin Cream Cheese Loafs


Pumpkin layer

        • 1 cup pumpkin puree
        • 3 eggs
        • 2 oz cream cheese
        • 1/4 cup coconut oil
        • 1 tsp vanilla
        • 1 cup of almond flower
        • 1 cup of swerve confectioners
        • 2 tsp baking powder
        • 1/4 tsp salt
        • 1 tsp pumpkin pie spice

Cream Cheese layer

        • 6 oz cream cheese
        • 1 egg
        • 1/4 cup of heavy cream
        • 1/2 cup swerve confectioners
        • 1 tsp vanilla
  1. Pre heat oven to 350 degrees
  2. This recipe makes 2 loafs and will need two loaf pans
  3. For Pumpkin layer melt coconut oil and cream cheese in microwave for 30 to 45 seconds until softened.
  4. Add all pumpkin wet ingredients in mixer until fully mixed
  5. Add all dry ingredients to mixer until fully mixed
  6. Spread 3/4 of the pumpkin mixture into 2 loaf pans evenly. Put remaining 1/4 in a small bowl aside
  7. For Cream cheese layer put cream cheese in microwave for 30 to 45 seconds until softened.
  8. Combine all ingredients in mixer until you get a smooth consistency
  9. Spread cream cheese layer evenly between the two loafs
  10. Spread remaining pumpkin layer evenly through the top of both loafs
  11. With a toothpick swirl throughout both loafs
  12. Bake both loafs in oven for 40 to 50 minutes depending on oven (pock loaf until toothpick comes out clean before removing from oven).
  13. Once done let fully cool down before cutting or even refrigerate overnight. If you cut while still warm bread will be too soft and will break apart.

Makes 2 bread loafs (each loaf makes 8 slices) (Nutrition per slice): Cal 153.75, F 13g, C 5g & P 5g

*carbs are total carbs not net