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Grain-Free Double-Apple Cinnamon Muffins

Yield: 12

1/2 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. salt
3 large eggs
1 cup unsweetened apple sauce
3 Tbsp. coconut oil
2 Tbsp. almond butter
1 Tbsp. raw honey
1 1-inch piece fresh ginger, chopped
2 tsp. vanilla extract
1 medium sweet apple, cored, finely chopped

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, baking powder, baking soda, cinnamon and salt. In a high-speed blender or food processor, blend eggs, apple sauce, coconut oil, almond butter, honey, ginger and vanilla until smooth. Fold into coconut flour mixture, then fold in apple.
3. Divide batter among muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 26 minutes. Let cool in pan on a wire rack for 5 minutes before turning out muffins to cool completely. Store leftovers covered in the refrigerator.

 

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Paleo Banana-Coffee Muffins

Yield: 10

3 ripe bananas
3 large eggs
1/2 cup almond butter or other nut butter (I used Julie's Cacao Espresso Almond Butter)
1/4 cup coconut oil
1/2 cup coconut flour
6 pitted dates
1 Tbsp. instant coffee
1/4 cup coconut or almond milk (I used Rebel Kitchen Coffee Dairy-Free Mylk)
2 Tbsp. maple syrup
2 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
Cacao nibs, optional

1. Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper liners or grease tin generously with coconut oil.
2. Combine all ingredients in a high-speed blender; blend until smooth, stopping to shake blender and scrape down sides. Alternatively, blend bananas, eggs, almond butter, dates, instant coffee, coconut oil, milk, maple syrup and vanilla in blender. Combine dry ingredients in a large bowl, then stir in banana mixture until well mixed.
3. Divide batter among muffin cups. Sprinkle with cacao nibs, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove to rack to cool completely. Store leftovers covered in the fridge.

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Gingerbread Keto Fudge

Note: Leave out the spice and this is a great regular fudge.

Yield: About 20 pieces

1/2 cup coconut butter
1/2 cup tahini
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup powdered Lakanto (or sweetener of choice; try honey or maple syrup if not keto)
2 tsp. vanilla extract
1/2 tsp. fine sea salt
1/2 to 1 tsp. speculaas spice (I used King Arthur Flour's), optional

Have ready a loaf pan or candy molds. Place all ingredients in a saucepan over low heat. Cook, stirring occasionally, until melted and smooth, whisking out any lumps of cacao or sweetener. Taste and add more sweetener and/or spice, if desired. Pour into pan or molds and refrigerate until firm (about 30 minutes for molds, 2 to 3 hours for a pan). Store covered in the refrigerator, or freeze.

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Brain-boosting mocha-coconut fat bombs

Yield: About 12

1/2 cup unsweetened cacao
1/2 cup coconut oil
1/3 cup unsweetened coconut flakes
1/2 cup iced coffee (I used Bulletproof Cold Brew Mocha), or unsweetened almond or coconut milk if you don't want the coffee flavor
1/4 cup powdered Lakanto sweetener (or other low- or no-carb powdered sweetener; or maple syrup if not keto)
2 Tbsp. Navitas Daily Superfood Focus Boost
Pinch of fine sea salt
Boiling water

Place all ingredients (except water) in a high-speed blender; blend until combined (this will take some pulsing and stirring). Add water 1 to 2 Tbsp. at a time and continue blending, scraping down sides and bottom of blender as needed, until well combined and nearly smooth (the coconut won't break down completely). Divide among candy molds or small cupcake liners, or spread in a parchment-lined baking dish. Refrigerate until firm before cutting up.

 

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Spicy tahini dressing

Yield: About 1 cup

2 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
1/2 cup tahini
Juice of 1 medium lemon
1/4 to 1/2 tsp. honey
1/2 to 1  1/2 tsp. sriracha (or more, if desired)
Boiling water
Fine sea salt and freshly ground black pepper

1. Place garlic and oil in a small unheated skillet. Turn heat to medium and cook until mixture sizzles. Let sizzle for about 30 seconds (don't let it brown), then transfer to a medium bowl.

2. Add tahini, lemon juice, 1/4 tsp. honey and 1/2 tsp. sriracha to bowl; whisk to combine. Whisk in boiling water 1 Tbsp. at a time until dressing reaches desired consistency. Season with salt and pepper. Taste and add additional honey and/or sriracha, if desired.
 

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Grain-free almond-butter brownies

Yield: 16

1 cup almond flour
1/4 cup raw cacao powder
1 tsp. baking soda
1/4 tsp. instant espresso powder, optional
1/4 tsp. sea salt
1/2 cup unsweetened almond butter
1/4 cup ghee (or unrefined coconut oil, but this will impart some coconut flavor)
3/4 cup maple syrup
1/4 cup coconut sugar
1 large egg
2 tsp. vanilla extract
1/3 cup mini chocolate chips (I like Enjoy Life), optional
3 Tbsp. chocolate-hazelnut spread (such as Nocciolata), optional

1. Preheat oven to 350ºF. Mist an 8-inch square baking pan with cooking spray (I used this kind by Fourth & Heart), or grease with ghee, butter or coconut oil.

2. In a medium bowl, combine almond flour, cacao, baking soda, espresso, if using, and salt. In a separate bowl, whisk together almond butter, ghee, maple syrup, coconut sugar, egg and vanilla. (You can also mix the wet ingredients in a food processor or high-speed blender, if you wish.) Scrape almond butter mixture into almond flour mixture and fold together until thoroughly combined. Fold in chocolate chips, if using (use them; you know you want to).

3. Spread batter in pan. If using chocolate-hazelnut spread (do it), drop by heaping teaspoonfuls all over top of batter and swirl in with a paring knife. Bake until just set, about 15 to 20 minutes. Let cool completely before diving in. Cover and refrigerate leftovers; they're even better cold.
 

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Grain-Free Chocolate-Almond-Banana Muffins

Yield: 12

3 medium, ripe bananas (plus 1/2 of a fourth for garnish, optional)
3 large eggs
1/2 cup almond butter
1/4 cup grass-fed ghee (or coconut oil)
6 Tbsp. coconut flour
2 Tbsp. cacao powder
6 pitted dates
3 Tbsp. maple syrup
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
2 tsp. vanilla extract
1 2.65-oz. 90% chocolate bar, broken into pieces (optional; I used Alter Eco)

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper or foil liners.

2. Combine all ingredients in a high-speed blender; blend until smooth, stopping to shake blender and scraping down sides a few times as you go.

3. Divide batter among muffin cups, filling about 3/4 full. Place a thin slice of banana on top of batter in each muffin cup, if desired. Bake until set and a toothpick inserted in center of a muffin comes out clean, 25 to 35 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan to rack to cool completely. Store leftovers covered in the refrigerator.

NOTE: No high-speed blender? No problem! Here's what to do: Mash the bananas in a large bowl, then whisk in eggs, almond butter, ghee, maple syrup and vanilla. Finely mince the dates and chocolate, if using, and whisk them into banana mixture. In a separate bowl, mix coconut flour, cacao, baking powder, baking soda and salt. Add to banana mixture and stir until well blended. Continue with the recipe as written.
 

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Paleo apple crumble

Serves: 6

Topping:
1 1/2 cups mixed nuts (about 7 oz.), such as cashews, almonds and walnuts
1/2 cup unsweetened shredded coconut (about 1 oz.)
1/4 cup coconut palm sugar
2 Tbsp. maple syrup
1 Tbsp. ghee, plus more for pan
1 Tbsp. cinnamon
1/4 tsp. salt

Filling:
5 medium firm apples (such as Granny Smith, about 2 lbs.), peeled, cored, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. lemon juice
A few small pinches of salt

1. Preheat oven to 350ºF. Brush a deep-dish 9-inch pie dish with ghee. Line a large rimmed baking sheet with foil.
2. Make topping: Combine all ingredients in a food processor and pulse until nuts are chopped, ingredients are well mixed and the mixture resembles moist crumbs.
3. Make filling: Layer apples in pie dish, sprinkling lemon juice, maple syrup and salt once or twice as you add more apples. Press apples down gently when all are in the dish. Spread topping evenly over filling.
4. Place pie dish on lined baking sheet and bake until filling bubbles and topping is lightly browned and toasted, 40 to 50 minutes. Cover lightly with foil during baking time if topping is browning too quickly. Let cool for 5 to 10 minutes before serving.
 

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Paleo apple-carrot muffins

Yield: 12

1 1/2 cups paleo baking flour (I used Bob's Red Mill)
1 Tbsp. cinnamon
1 tsp. ground ginger
Generous pinch ground nutmeg (preferably freshly ground)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
1/2 cup maple syrup
1/4 cup unrefined coconut oil
2 tsp. vanilla extract
1/2 cup grated carrots (about 1 large carrot)
1 large firm apple, peeled, chopped
1/2 cup sliced almonds

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a high-speed blender, mix eggs, maple syrup, coconut oil, and vanilla until well blended. Pour into bowl with flour mixture, add carrot, apple and almonds and stir until all ingredients are well combined.
3. Divide batter among muffin cups and bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins to rack to cool completely. Store leftovers covered in the fridge.

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