• 1 cup golden flax meal

  • 1/4 cup water

  • Desired salt


Pre-heat oven to 350

In a non stick skillet on medium heat add flax meal, water, and desired amount of salt. Continuously stir with a rubber spatula until water is fully absorbed by the flax meal. Keep on the skillet until the dough is workable and does not stick to your hands.

Roll the dough into a ball and place in between two parchment paper cut outs. Roll with a roller until desired thickness of cracker

To make the perfect circles I used a canning jar lid. 

Place cut out flax crackers on a pan lined with parchment paper. Cook for 8-10 min. 

keep an eye out on your crackers they burn easily and in some ovens can heat unevenly. 

let crackers cool down at room temperature and they are ready to serve. 








  • 5 Eggs (separated)

  • 3 Tablespoons coconut flour

  • 3 Tablespoons xylitol or (sweetener of choice)

  • 1 Teaspoon baking powder

  • 2 Teaspoon vanilla extract

  • 3 Tablespoon coconut milk or(any milk of choice)

  • 2 Tablspoon of grass-fed butter or (gee if you want to go dairy free coconut oil will work as well) butter taste the best though!


Separate your 5 eggs- whites and yolks

Whip together your egg whites until fluffy. Using either a hand mixer or kitchen aid. 

Add all other ingredients and the yolks. Hand mix together well until a yellow batter forms and the fluffy egg whites can no longer be seen. 

Make sure your pan is well coconut oiled and begin making either waffles or pancakes. 


Short Bread Cookies




pre-heat oven 350

mix and whip butter and sugar together until fluffy add vanilla extract.

slowly add i cup of almond flour at a time combining it together as you go.

in between parchment paper roll out dough to desired thickness

bake 8-10 min keep an eye out on cookies to prevent burning.


Mix all ingredients together using a handheld mixer or kitchen aid. mix until icing like texture forms.

  • 2 1/2 Cup almond flour

  • 6 Tablespoon softened butter

  • 1/2 powdered swerve sweetener

  • 1 teaspoon vanilla extract


  • 1/2 cup butter room temperature

  • 1 cup powdered swerve sweetener

  • 1 teaspoon vanilla extract

  • 2 tablespoon milk of choice (I used canned coconut milk)

Cookie Dough Squares


Lemon Tart Cake/Pie


  • 1/2 cup cashew butter

  • 1/2 cup peanut butter

  • 1/4 cup sweetener of choice (Erythritol, Swerve, Xylitol) add more sweetener if needed

  • 1 cup almond flour

  • 1 scoop collagen

  • 4 squares of 100% dark chocolate bar cut in small chocolate chip size

Chocolate Layer ingredients

  • 1 entire 100% chocolate bar ( we will melt)

  • 1/2 cup sweetener of choice


Combine all ingredients together.

Stir until fully incorporated. It will form a dough that you can easily shape.

Transfer the dough into a rectangle pan covered with a piece of parchment paper.

Press the dough with your hands to cover the bottom of the pan.

Freeze while preparing chocolate top layer.

For the chocolate layer melt the entire 100% chocolate bar while adding 1/2 cup of sweetener of choice.

Take pan out of freezer add the melted chocolate to the top place back in freezer until solid.




Crust ingredients:

  • 3/4 cup of coconut flour

  • 3 tablespoons of coconut oil

  • 2 tablespoons of gee or grass fed butter

  • 2 eggs

  • 1 teaspoon of vanilla extract

  • 1 teaspoon liquid stevia

Lemon filling ingredients:

  • zest of 6 lemons

  • 3/4 fresh lemon juice (make sure you strain your

  • lemon juice don't want lemon seeds in your cake)

  • 1 teaspoon liquid stevia (4 teaspoon if you use

  • powdered stevia)

  • 2 tablespoon gee or butter

  • 2 tablespoon coconut oil

  • 2 eggs

  • 4 egg whites


Pre-heat oven 350

Crust Instructions:

Mix the melted coconut oil, butter, and eggs together and add to the coconut flour and stevia. Press into a 9 inch pan bake for 10-15 minutes in pre-heated oven. remove and set aside.

Instructions to make the lemon filling:

blend lemon juice, lemon zest, and stevia in a blender which should yield around 3/4 cup of lemon mixture. heat up the butter, coconut oil and lemon mixture in a saucepan on medium heat. meanwhile, whisk the eggs and egg yolk in a small bowl. Add the eggs to the warmed lemon mixture, whisking the entire time. keep whisking until the mixture thickens 5 minutes or so. add this directly to the cooked crusted pan and bake for 10 minute. refrigerate for a few hours or overnight. 

ALMOND Chocolate cookie 




  • 1 3/4 cups almonds or any nut or seed butter

  • 2 large eggs

  • 2/3 cup unsweetened cacao powder

  • 1/3 cup xylitol or erythritol

  • 1/4 tsp salt


  • Pre-heat oven 320

  • cook for 12 minutes

For best results blend 1 1/2 cups of whole almonds in food processor. blend until almonds turn into almond butter. 

In the food processor which you blended your almonds to form almond butter, add all ingredients and blend/ pulse. Once mixed together your dough should look oily. and should be easy to handle.

Divide dough onto baking sheets. Press down with the palm of your hand and again with a fork.

Bake for 12 minutes

Best served once cooled down and frozen.

chocolate avocado pie




Pie Filling

  • 2 Large avocados

  • 1 Can full fat coconut milk (solid bits only)

  • 1/2 Cup 100 % unsweetened coco powder

  • 1/4 Cup xylitol- (or any other sweetener of choice such as allulose, erythritol.

  • 1 Teaspoon vanilla extract

  • pinch of salt


  • 2 Eggs

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon liquid stevia

  • 1 cup coconut flour

  • 1/2 cup almond flour

  • Optional: 1/2 cup collagen


  • 2 Egg whites

  • 1/4 cup xylitol

  • 1 Teaspoon cream of tarter



Pre-heat oven 350 degree


Grease your pie pan with coconut oil. I use a glass 9.5" pan.

Beat 2 eggs together

Add all crust ingredients together. You will not be able to roll out your crust. Once you mixed your ingredients together; bit by bit place in your pie pan. 

Cook pie crust in pre-heated oven for 20 min.


In a food processor add all ingredients and blend until putting texture forms.

After your pie crust has finished cooking add your pie filling.


In a cold mixing bowl add your 2 egg whites, xylitol, and cream of tarter. Mix until fluffy peaks form.

Add meringue to the top of your pie filling. 

Cook for an additional 2-4 minutes or until your meringue starts to brown on top.  

Refrigerate for a few hours or over-night. 

Main Course Meals

Pumpkin Chili

Pumpkin Chili

Pumpkin Chili



Cook ground beef. I always use my cast iron skillet to cook meat. Once cooked set aside for later.

saute garlic and onions together with 2 tbsp ghee- set aside of later

chop your tomatoes and cook in water with a little salt for 10 min drain water and add tomato to a large pot. Or if you are using canned tomato skip to next step

add ALL ingredients in a large pot and cook on medium high for 5-10 minutes stirring occasionally. Let simmer for 15 min

Enjoy with a low carb grilled cheese sandwich made with one of our flat bread

  • 2 lbs ground beef

  • 3 cloves garlic

  • 1 large onion

  • 1 can of pumpkin puree

  • 4 cups bone broth

  • 9-10 tomatos- chopped or use a large can of tomatos

  • 1 can coconut cream

  • 3 large finely chopped portobello mushrooms

  • 1 tbsp oregano

  • 1/2 tsp cayanne pepper

  • 3 tbsp chili powder

  • 1 tsp cinnaman

  • 1 tbsp paprika

  • 1 tbsp pumpkin spice

  • 2 tsp salt

  • 1 1/2 tbsp cumin

  • 2 tbsp ghee, butter, or coconut oil