Nutrition Recipes


Gingerbread Cookies


192g almond flour

½ tsp xanthan gum

½ tsp kosher salt

½ tsp baking soda

1 ¼ tsp ground cinnamon

¼ tsp ground nutmeg

1 ¼ tsp ground ginger

¼ tsp ground cloves

⅛ tsp freshly ground black pepper

80g unsalted butter at room temperature

1-2 tsp molasses

⅓ – ⅔ cup golden erythritol

1 egg

Add almond flour, xanthan gum, salt, baking soda and spices to a medium bowl. Whisk until thoroughly combined 2.) Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses and continue to cream until light and fluffy (8-10min) 3.) Add in egg, mixing until just incorporated 4.) with your mixer on low, add in half the flour mixture- mixing until just incorporated. Mix in the rest. Wrap dough with plastic wrap and refrigerate overnight. 5.) preheat oven to 350 degrees F and line a baking tray with parchment paper or a baking mat. 6.) Roll the dough to desired thickness and cut into shapes. 7.)place cookies on baking sheet and freeze for 10 minutes prior to baking. 8.) bake for 10-20 minutes, until fluffy and golden.

Cheesy Garlic Parmesan Spinach Spaghetti Squash


1 medium spaghetti squash

2.5 tbls minced garlic

1tsp avocado oil or olive oil

5oz fresh spinach

½ cup heavy cream

1 tbls cream cheese (optional)

½ cup freshly grated parmesan cheese (plus extra for topping)

Salt and pepper to taste

Grated or sliced mozzarella for topping to taste

Preheat oven to 400 degrees F. Slice spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting feel free to stick your squash in the microwave to soften it up a tad. Pierce it a few times with a knife (to help vent) and cook for 3-5 min. The knife slides through way easier this way. Next, grab a lipped baking sheet or a rimmed baking dish. Rub the cut side of the squash with olive oil and place on your baking dish/sheet, cut side down. Roast for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of the squash. The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedy dinner. While the squash roasts, start on the sauce. In a medium pot of skillet, bring a drizzle of olive oil to medium-high heat and saute garlic until fragrant. Next, add spinach and stir until wilted. Add cream, cream cheese, and parmesan cheese and stir well. Season with salt and pepper and remove from heat. Once squash is done roasting, allow to cool until easily handled. Use a fork to separate and fluff the strands of spaghetti squash. Pour sauce over each squash boat, stir to mix up, and top with mozzarella cheese an additional parm cheese. Bake at 350 degrees F for 20 minutes or until hot and bubbly.

Keto Soft Pretzels


2 cups blanched almond flour

1 tbls baking powder

1 tsp garlic powder

1 tsp onion powder

3 large eggs, divided

3 cups shredded low moisture mozzarella cheese

5 tbls cream cheese

Coarse sea salt, for topping



Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine almond flour, baking powder, garlic powder, and onion powder. Mix well until combined. In a large microwave-safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for an additional minute. Mix well until combined. To the mixing bowl add two eggs and the almond flour mixture. Mix until all ingredients are incorporated. If the dough gets too stringy and unworkable, simply put back in microwave for 30 seconds to soften and continue mixing. Divide the dough into 6 equal portions. Roll each portion into a long, thin piece resembling a breadstick. Fold each one into the shape of a pretzel. Crack one of the eggs into a small bowl and whisk with a fork and brush onto the top of each pretzel. Sprinkle coarse sea salt over top and bake on the middle rack for 12-14 minutes or until golden brown.

Double Chocolate Chip Cookies


1 cup natural creamy almond butter

⅔ cup confectioners erythritol

2 tbls unsweetened cocoa powder

2 tbls peanut butter powder

2 large eggs

1 tbls melted salted butter

2 tbls water

1 ½ tsp pure vanilla extract

1 tsp baking soda

¼ cup sugar-free dark chocolate baking chips


Preheat oven to 350 degrees F. Line a rimmed baking sheet silicone baking mat or parchment paper. In a large mixing bowl, combine all ingredients and mix well until all ingredients are well combined using a hand mixer. Form the dough into 1 ½ – 2 inch balls. Place dough balls on prepared baking sheet. Bake for 8-11 minutes. Cool cookies on a cooling rack before eating.