Paleo Mexican Chocolate Cookies

Mexican Chocolate Cookies

Prep Time: 20 minutes Cook Time: 12 Minutes Yield: 12 Servings


  • ¼ cup coconut flour

  • ¼ cup raw cacao powder

  • ¼  cup coconut sugar or ½ tsp powdered stevia

  • 2 TBSP Swerve Confectioners Sugar

  • 2 tsp ground ginger

  • 1 tbsp chopped crystalized ginger

  • ⅛ tsp cayenne pepper

  • ½ tsp sea salt

  • ½ tsp baking soda

  • 1-½ cups natural, unsalted almond butter

  • ¼ cup ground flax seeds mixed with ½ cup hot water (let sit until it sets)

  • 2 TBSP coconut oil, melted

  • 1 tsp pure vanilla extract

  • ¼  cup cacao nibs

  • ¼ cup chocolate chips


  1. Preheat oven to  350˚F. Line a baking sheet with parchment paper.

  2. In a large bowl, combine the coconut flour, cacao powder, coconut sugar, Swerve,  ginger, crystalized ginger, cayenne, salts, and baking soda.

  3. In a separate large bowl, combine the almond butter, flax mixture, coconut oil and vanilla. Stir until fully combined. Add to the dry ingredients and stir until a dough forms.

  4. Fold in the cacao nibs and chocolate chips. Scoop 12 mounds of dough onto the prepared baking sheet. Press lightly with the palm of your hand to flatten slightly. Bake 10-12 minutes or until golden brown on top. Cool on a cooling rack. Enjoy!

Keto Peppermint Brownies

Keto Peppermint Brownies

Prep Time: 10 minutes Cook Time: 40 MInutes Yield: 16 Servings

Serve these warm and moist as is or top with with Keto Whipped cream  or a scoop of coconut ice cream.


  • ¾ cup blanched almond flour

  • ½ cup Swerve confectioners style sweetener

  • ¼ cup raw cacao powder

  • 1 teaspoon of baking powder

  • ¼ teaspoon of salt

  • 3 oz of cream cheese, softened

  • ¼ cup (½ stick) unsalted butter, softened

  • 2 large eggs, beaten

  • 1 teaspoon peppermint extract or 10 drops of peppermint essential oil

  • ⅓ cup chocolate chips

  • Confectioner’s style Swerve sweetener, for dusting (optional)


  1. Preheat the oven to 325˚. Spray an 8-inch square baking pan with nonstick cooking spray or line with parchment paper.

  2. In a medium-sized mixing bowl, combine the dry ingredients and whisk to blend.

  3. Add the cream cheese, melted butter, eggs, and peppermint extract or oil. Mix until well blended. Fold in the chocolate chips.

  4. Pour the batter evenly into the prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.  Let cool.

  5. Dust with sweetener, if desired, then cut in 2-inch squares.

Roast Stuffed Pumpkin


  • 1 medium pumpkin, or round squash, (approximately 8 inch diameter)
  • 1 cup cooked & cooled rice, any kind of rice is fine although there will be more flavor/texture if you use wild rice
  • 2 teaspoon olive oil, optional
  • 1 medium onion, chopped finely
  • 3 large cloves garlic, chopped finely
  • 10 mushrooms, chopped into small pieces
  • 1/2 cup walnut pieces
  • 1/2 cup dried cranberries
  • 1 large handful spinach, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • salt & pepper 


  1. Preheat your oven to 400˚F

  2. Toast the walnuts in a frying pan over a medium heat for a minute or two moving constantly.
  3. Remove from heat, pour into a small bowl and set aside.
  4. Sauté the onions and garlic in one teaspoon of the oil (in the same pan) until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water to sauce instead. 
  5. Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.
  6. Carefully cut the top off the pumpkin (about the top third). Set the top aside.
  7. If you can't see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug.
  8. Remove the stringy innards and discard. Save the seeds to roast - see below. 
  9. Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil. Omit if you want the recipe to be oil-free. 
  10. Season the inside generously with salt and pepper.
  11. Place all the filling ingredients into a bowl and mix well.
  12. Spoon into the pumpkin cavity, pressing down well as you go. You want it packed in very tightly. Keep going until full.
  13. Place the pumpkin top back on.
  14. Wrap completely and tightly in tin foil. At this stage, the pumpkin can be stored in the fridge for a day or two before baking if you want to get it ready ahead of time. 
  15. Place on a tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft then it is ready.
  16. Remove from the oven and leave for at least 15 - 30 minutes before slicing.

Recipe Notes

If your pumpkin is significantly different in size then there is a trick for you to work out how much rice you need to fill it. Just cut the top off and remove the stringy innards and seeds. Place a plastic bag inside the cavity and put enough rice in the bag to fill a little under half of the pumpkin. remove the bag, add the rice to a pan and cook as per directions on packet. You may also need to adjust the other ingredients slightly to suit your either smaller or larger pumpkin.

This pumpkin reheats very well. Just wrap your leftovers in tin foil and bake for 20-30 minute at 400.

Roasted pumpkin seeds are delicious. You can save the seeds from your pumpkin and roast them quickly and easily. Rinse them with water until they look pretty clean. Don't worry about a few stringy bits. Let them dry completely. Toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. Roast in the oven on 400 for about 15 - 20 minutes or until crispy. Delicious!

Paleo Pumpkin Pie 


Note - if you have a large 9.5" pie dish double the recipe and any leftovers can be baked in small ramekins without the crust for a yummy pumpkin custard. 

  • 15 oz canned pumpkin puree, or 1½ cups roasted pumpkin puree
  • 3 large eggs
  • ½ cup full fat coconut milk
  • ½ cup honey or maple syrup
  • 1 teaspoon of vanilla 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom 
  • ⅛ teaspoon sea salt 
  • 1 paleo pie crust, unbaked (see recipe below) 


  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into pie crust 
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up

Paleo Pie Crust


  • 2 cups blanched almond flour
  • 1/4 teaspoon celtic sea salt 
  • 2 TBSP coconut oil, melted
  • 1 large egg


  1.  Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball 
  3. Press dough into a 9.5" glass pie dish

Butternut Squash & Brussel Sprout Holiday Salad

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6 servings

Roasted Brussels Sprouts:
 3 cups Brussels sprouts, ends trimmed, yellow leaves
 3 tablespoons olive oil
 Salt, to taste
Roasted Butternut Squash:
 1 and ½ pound butternut squash, peeled, seeded, and
cubed into 1-inch cubes (Yields about 4 cups of
uncooked cubed butternut squash)
 2 tablespoons olive oil
 3 tablespoons maple syrup
 ½ teaspoon ground cinnamon
Other Ingredients:
 1/2 cups pumpkin seeds
 1 cup dried cranberries
 2-4 tablespoons maple syrup

Roasted Brussels Sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened

Roasted Butternut Squash

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.


  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds,
  2. and cranberries, and mix to combine. For more sweetness, add 2 or 4 tablespoons of maple syrup,
  3. if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired,
  4. and toss with the salad ingredients to combine.


Roasted Stuffed Winter Squash

Serves 4
 Ready In: 1 hour, 25 minutes
Winter squashes have a tough skin that can be hard to peel making
them tricky to work with. Preparing squash this way—stuffed with
a savory filling and roasted—puts that sturdy shell to good use. The
rice is quite moist and it provides good contrast to the squash and
helps the stuffing mixture stay together without becoming chewy
or dry during baking.

 2 medium acorn squash
 ½ cup wild rice medley
 1 cup low-sodium vegetable broth
 ½ medium red onion, finely chopped
 1 teaspoon garlic powder
 1 teaspoon ground ginger
 1½ teaspoons dried rosemary
 ½ cup finely chopped carrot
 ½ cup finely chopped red bell pepper
 ½ cup small broccoli florets
 ½ cup small cauliflower florets
 ¼ teaspoon freshly ground black
 Sea salt
 3 tablespoons pine nuts


  1. Cut each acorn squash in half through the stem. Trim the stem and remove and discard the seeds (keep the skin on).Bring a large pot of water to a boil. Add the squash halves and cook until the squash is slightly soft when pierced with a fork, 15 to 20 minutes. Remove from the water and drain well. Set aside to cool.
  2. Meanwhile, bring 1½ cups water to a boil in a small saucepan. Add the wild rice medley and cook, covered, over medium heat for 25 minutes. (Follow the cooking instructions on the rice package, using a bit more water than called for so that the rice is moist after steaming.) Remove from the heat and set aside.
  3. Use a spoon to scoop out the inner edges of each cooled squash half to create a wider and deeper hollow for the stuffing; leave about half of the squash flesh attached to the peel. 
  4. Reserve the scooped-out squash flesh for the stuffing. Set the squash shells aside. Preheat the oven to 350°F. In a skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger, and rosemary. Cover and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the onion is translucent, about 10 minutes, stirring occasionally.
  5. Add the carrot, cover, and cook for about 10 minutes. Add the bell pepper, broccoli, cauliflower, black pepper, and salt to taste, cover, and cook until the vegetables are tender, about 10 minutes more.
  6. Add the reserved squash flesh and wild rice. Use a wooden spoon to mix the stuffing together; it should be a bit creamy. If needed, add about ¼ cup broth or as much as is needed to make it slightly creamy. Taste and adjust the seasoning. Remove from the heat. Arrange the acorn squash shells on a baking sheet and divide the stuffing evenly among them. Sprinkle the pine nuts on top. Bake until the pine nuts are browned and the stuffing is heated through, about 20 minutes.
  7. Remove from the oven and let stand for a few minutes before serving. Serve hot.