1 stick butter

tbsp. coconut oil

1 1/2 cups flour

1/2 tsp salt

1/4 cup sugar

3 tbsp. milk (additional may be used if needed)

1tsp. vanilla added with milk

in large bowl, sift together flour, salt & sugar. cut your butter and coconut oil into flour mixture so that your flour is broken up.( You may add additional flour only if needed.)Add milk mixture one tablespoon at a time spreading it over the flour mixture until all is moist enough to make a crust. Flour hands and mix together using your hands now for my secret: HINT: Ladies, I do not roll pie crust. I put the flour mixture in the pie plate and press it around the sides and bottom.. 

 For this pie crust , slightly bake about 5 mins then let it cool before pouring custard filling.


1 cup coconut shredded fine & divided in half. Toast 1/2 of the coconut and put aside.

4 eggs

1 can condensed milk

1/2 cup evaporated milk

1 1/4 cup hot water

1 tsp salt

1/8 ground nutmeg

Beat eggs well, then add to all the rest of the ingredients together in bowl except for the toasted coconut.. Pour into slightly baked pie shell. Sprinkle toasted coconut & nutmeg on top, then bake at 425 for 10 mins. Turn oven down to 350 for 25-30 mins or until set.

This recipe is slightly altered from Moms :)



1 cup flour

1/4 cup cream cheese

1/4 cup butter

1 tbs milk

1/2 tsp vanilla

Cut cream-cheese & butter into flour like you would for making a pie. Pour vanilla into milk, Toss milk mixture into flour until moist. Knead dough slightly, You may need more flour.


Roll out thin on lightly floured surface.

FILLING: Prepare the following measurements twice. Enough for two logs.

1 tbs molasses or brown sugar (If using molasses, the you will need 1 tbs raw or granulated sugar.)

1/2 tsp ground cinnamon

1/2 cup chopped nuts (I use pecans or almonds)

1 tbs karo or honey

Spread mixture of brown sugar or molasses evenly

Sprinkle cinnamon

Cover with nuts

Drizzle the karo or honey over evenly

Roll into two logs. Cut into thin slices and lay them down flat onto a buttered pan. Bake 350 for 20 mins. or until golden brown. Remove from pan when almost cool.


1/2 cup powdered sugar

1/2 tsp cinnamon

1/2 tsp vanilla

1 to 2 tbs milk

Stir cinnamon into powdered sugar. Mix together vanilla into milk then add a small amount of milk mixture a little at a time until it is thin enough to drizzle and thick enough to dry on poppolies as seen in the picture.

Stir well and drizzle over poppolies when completely cool.




1 stick butter & an additional tbs.

1 1/2 cups flour

1/2 tsp salt

1/4 cup sugar

3 tbsp. milk (additional may be used if needed)

1tsp. vanilla added with milk

in large bowl, sift together flour, salt & sugar. cut your butter  into flour mixture so that your flour is broken up.( You may add additional flour only if needed.)Add milk mixture one tablespoon at a time spreading it over the flour mixture until all is moist enough to make a crust. Flour hands and mix together using your hands now for my secret: HINT: Ladies, I do not roll pie crust. I put the flour mixture in the pie plate and press it around the sides and bottom.. poke holes with fork on bottom and sides for air flow.

Pre- bake about 15 mins or until golden brown then let it cool before pouring in filling.

Tart Size


4 Egg yolks

1 can sweetened condensed milk

1/4 cup evaporated milk

1/4 cup light cream

1/4 to 13 cup cornstarch or  arrowroot powder

2 juiced lemons

lemon zest of both lemons

dash salt

In heavy two quart sauce pan, pour all your ingredients together and stir with a whisk. Heat on low still stirring. Gradually turn up heat to med-medhigh still stirring until comes to a slow bubble. Pour into baked pie shell .

Meringue Topping

4 egg whites room temp.

1/2 tsp cream of tartar

Beat until foamy

add 1/2 tsp cornstarch with 1/4 cup fine granulated sugar. Beat until white and shiny.

While filling still hot, cover the meringue over pie touching the crust all the way around to seal it and keeping it from pulling away from crust. Take your utencil and make  a pull meringue into peeks all over top. Bake until top is toasty light brown about 5 mins. cool completely and then refrigerate.


2 1/2 -3 cups shredded coconut

1 tsp. coconut oil

2/3 cups sweetened condensed milk

1 tsp vanilla

1/3 cup coconut flour

1/8 tsp salt

1 egg white (Beaten to meringue consistency) set aside

Stir the coconut oil into the shredded coconut. Add the sweetened condensed milk and vanilla. Mix together salt  and coconut flour. Gradually add to coconut mixture. Now fold in meringue.

 For small macaroons use a rounded teaspoon, for larger macaroon, use rounded tablespoon. Drop on parchment lined cookie sheet. Bake  on 375 for approximately 15 mins or until golden brown. Cool

CHOCOLATE : Melt desired amount of ( milk chocolate or dark chocolate) in bowl in microwave 20 seconds at a time. You can use a good grade of chocolate chips. Just remember to melt them slowly. Stir well each time so the cocoa butter in the chocolate gets mixed evenly. If seems dry, add a very small amount of vegetable oil 1/2 tsp. should be shiny for dipping

Now you can dip the bottoms with melted chocolate. Then drizzle the tops for decoration. :) Let dry. YUM YUM



You will enjoy making and devouring these  muffins. Just simply use your favorite Angel food Cake recipe and if you don't have large muffin pans, you can use small breadloaf pans or even a mug that can go into an oven. Pour cake batter in ungreased muffin pans, bake then cool. Pull out of pan carefully. Slice muffin in half and fill with your favorite fillings. Some suggestions are: Ice cream, whipped cream and fruit, chocolate moose, fresh fruit for low calorie. Dust with powdered sugar! YUM!

Shown with espresso ice cream & dark chocolate chips

1/2 cup Butter

2/3 cup sweetner of choice. Swerve works great

1 large egg

2/3 cup ricotta cheese

2 tsp vanilla extract

1 Tlbspoon coconut milk (any milk okay) 

1/2 lemon juiced with zest

1 cup extra fine almond flour

3/4 cup coconut flour

1/4 cup arrow root flour

1 Tsp baking powder

1/2 Tsp baking soda

dash salt


Mix butter and  sweetener together, add egg and ricotta cheese until smooth, add vanilla, lemon juice and zest , stir well. Mix all dry ingredients in separate bowl and sift until well blended. Add wet ingredients. Fill tablespoon with dough onto a parchment paper lined cookie sheet. Bake on 325 approximately 10 mins or until firm but very slightly brown edges.  Cool  Yield 2 doz


1/4 to 1/2 cup fresh lemon juice and zest. 

Swerve confection sugar

Stir enough confection sugar in lemon juice and zest to make a glaze. approximately 1/2 cup swerve to 1/4 cup fresh lemon juice with zest. 


Icing when cool and refrigerate for best taste 

Low carb Cannoli filling or dip

12 ounce Ricotta cheese strained unless you are using Maggio brand there is no need for straining,

4 oz whipped cream cheese or marscapone cheese

1/2 cup heavy cream

1 cup confectionery sugar from Swerve for no carb sugar free

1 Tbs cinnamon

1 Tbs vanilla extract


1) Strain if needed the Ricotta cheese.

2) Add  whipped cream cheese or marscapone

3) whip in your sugar

4) Using your same whisk attachment, in separate bowl, whip heavy cream, 1/2 cup confectionery sugar,cinnamon & vanilla and fold into mixture well. Top with Dark shaved chocolate. YUM  Lily's brand chocolate is sweetened with stevia and is amazing!

Serve with low carb toasted wraps cut into pie shaped triangles. YUM

Low carb coconut shortbread cookies

Recipe for low carb coconut shortbread cookies

1/4 C coconut oil

1/4 C butter soften

1/4 C swerve confection sugar (walmart carries Swerve)

1/4 C unsweetened coconut shredded fine

1/2 teaspoon vanilla and few drops coconut flavoring optional

1 square dark chocolate shaved into batter

1 & 3/4 C Bobs Red Mill extra fine Almond flour

Mix all ingredients well. you may need to use your hands to get it thoroughly mixed as the dough can get hard to manage. DO NOT use a Mixer.. 

Form dough into balls then flatten with your hand . Place on parchment lined cookie sheet. Bake at 350 for 10-12 mins for until golden brown. Cool, dust with confectionery sugar from swerve. Less than one carb per cookie

Low carb Lemon Chiffon              Cheese Cake 

Recipe for Crust

3 T cream cheese

3 T butter

1/2 C finely shredded coconut

1 T sweetener

Lemon Rind

1/4 C  almond flour or Coconut flour

Or you may use the shortbread cookie recipe from this site as a crust for this cheesecake

Recipe for filling

2 8 oz packages of cream cheese 

1/2 to 3/4 cup sweetner of choice( I use swerve confection)

1/2 cup ricotta cheese or Marscapone cheese

4 eggs

1/3 C heavy whipping cream

1 tsp vanilla

1 Juice of a lemon

Lemon zest

Put all ingredients in blender on High Speed for 30 seconds. Pour filling in pie pan with crust or if you wish you can butter the pie pan and do not have to use a crust

Bake 325 for approximately 1 hour

Cool and serve with sugar free whipped cream and berries

Homemade Whipped Cream

1 C heavy cream

1/4 cup Swerve

vanilla to taste

In glass bowl, chill cream and mix in high adding the vanilla and swerve slowly. Beat until thick and creamy YUMMY

Pineapple Butter Bars

Recipe for Crust and Topping

3/4 cup butter

1/3 cup powdered sugar

1 and 1/2 cups flour

In large bowl mix flour and powdered sugar, cut in your butter.

press 2/3 of the crumb mixture in an un-greased 8x8 pan with some of the mixture on sides building up. Bake for 15 minutes 

While crust is baking, in separate bowl, mix 3/4 cup sugar, 1/2 cup crushed pineapple, 1/2 tsp vanilla pinch salt, , 1/2 tsp baking powder.

Pour over crust and top with remaining crumbs. Put back in oven to bake until golden brown on top. About 25 mins. 

cool, cut in squares and ENJOY!

Baby Biscotti Cookies

 Basic Baby Biscotti Cookie dough Recipe:

1/4 C Butter & 1/4 C Nutiva Shortening OR 1/2 C Butter

1/2 Cup sugar

1 Egg Yolk

2 Teaspoons Pure Vanilla Extract OR Any other flavor you prefer, Anise Makes a great Italian biscotti flavor as well as almond extract

1 C flour, You can also split half almond flour as an option

 Do not use a mixer. Use a fork and then you may want to work the dough with your hands because the consistency will be a little

dry . Form into balls. Then flatten with the palm of your hand. Cut in half. Bake on Parchment paper on 375 for approximately 15-20 mins or until brown and firm. Cool. Add your favorite glazes , melted chocolate, or Icing. This dough can have many variations.  This is what I did with these two.

The cookie to your top left, i used anise extract in the dough for the flavor. After I baked them, I let them cool and made a glaze for the top with confectioners sugar, anise extract, vanilla and a little milk. Mix until thin enough to drizzle, then i quickly sprinkled crushed almonds while the glaze was still wet so they would stick to the top. 

The Cookie to your top right, I used pure vanilla extract, 1 teaspoon freshly milled expresso beans and about 1/4 cup shaved dark chocolate. you can always use mini dark chocolate chips as well. Then after baked and cooled, I melted dark chocolate and drizzled on top.

There are so many kinds of cookies you can make by adding your own little creations. You could add coconut, other nuts, many flavored icings of your choice... Enjoy!!

Gluten Free Low Carb Sugar Free Chocolate Chip Cooie Scoops

1) 1/4 cup Nutvia ( a combination of Palm fruit oil an red palm oil, virgin coconut oil all unrefined) May purchase at health food stores and Amazon)

  1/4 cup butter

  1 egg

  1 tsp vanilla

  1/4 cup Brown sugar from Swerve, or Truvia

  1/4 cup Sweetner of choice . I use Erythritol

  1/2 tsp cinnamon

  1 teaspoon tapioca flour

  1 teaspoon xantham gum ( this helps give the cookie its texture)

  Mix together and set aside

In Separate bowl, Mix together:

  1/2 cup almond meal

  3/4 cup extra fine almond flour 

  1/4 teaspoon salt

  1/2 teaspoon baking powder

  3/4 cup Lily's chocolate chips ( sweetened with stevia)

Combine the dry ingredients together using a whisk. Then gradually add to  wet ingredients.  Using medium icecream scoop, scoop onto parchment lined cookie sheet. Bake 375 until lightly brown or approximately 10 mins. These cookie scoops hold their shape. However you may press down before baking if desired! Yummy hot out of the oven . When cool, place in tight container and refrigerate.. I like them best cold! Yeild 1 1/2 dozen  aproximately 2 carbs each.

Note: Sometimes I add a tablespoon instant coffee for a mocha chocolate chip flavor.


Blueberry baked oatmeal RECIPE on BREAKFAST page as an option for Dessert

click on picture to send you to page, then scroll down to find recipe.

Dairy Free-Gluten Free 
              Pumpkin Pie

 In this recipe you will simply be substituting your ingredients for Dairy-Free Gulten-Free choices

Pumpkin filling: You will use 1/2 Sweetened condensed coconut cream and 1/2 milk substitute, Any of the following will do: 

Macadamia milk, almond, coconut. I used both Macadamia milk and sweetened condensed coconut cream.


For the crust you will be substituting  your ingredients with Gluten Free flour and for the shortening or butter you will be using nut butters of your choice along with nutivia palm shortening made with coconut and palm oils.