Chocolate Zucchini Donuts


Ingredients  (not including frosting):

  • 1 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 large eggs
  • 1/3 cup Swerve
  • 1 Tbs butter, melted
  • 1 Tbs unsweetened almond milk
  • 3/4 cup grated raw zucchini
  • 1/2 cup chopped walnuts or pecans


Grate the zucchini.  Squeeze out the water and measure 3/4 cup.  Set aside.

Preheat oven to 350 degrees.  Combine almond flour, salt, cocoa powder, cinnamon and baking soda into medium sized bowl.  In another bowl, beat eggs and Swerve for about 2-3 minutes.  Then add in melted butter and almond milk.

Stir wet and dry ingredients together, only stirring enough to combine.  Gently fold in the zucchini and nuts.  Spray donut pan (or muffin top pan) with coconut oil spray, divide mixture evenly into cups (6 cup pan).  Bake for for about 20 minutes, or until top is browned and toothpick inserted into the center comes out clean.

Makes 6 muffins

Frosting Ingredients:

  • 3 oz softened cream cheese
  • 2 Tbs softened butter
  • 1 heaping Tbs Powdered Swerve

Stir together Frosting ingredients.  Evenly spread among donuts.



Keto Chocolate Almond Butter Cups



  • 1 cup unrefined coconut oil
  • 1/4 cup plus 2 T Unsweetened Cocoa Powder
  • 1/2 cup homemade Almond Butter
  • 1/4 cup Powdered Swerve Sweetener
  • 24 pecan halves


Add coconut oil to a small saucepan, stir in dry ingredients, blending into coconut oil.  Add almond butter.  Warm until melted taking care not to burn the chocolate.  Whisk while warming.

Place by tablespoon full into candy mold.  I use a silicone mini muffin mold.  Each cups holds about 1-1/2 tablespoons.  Stir mixture while spooning into molds.  Place pecan halves onto each candy.  Place in freezer until set.  Keep refrigerated.


Makes 24



Chocolate Mousse and Whipped Cream


1/2 cup Organic Whipping Cream
1/2 cup Coconut-Almond Milk (Califia Farms)
2 tbsp Coconut Oil
2 ounces Unsweetened Chocolate, chopped
2 tbsp Cocoa Powder
1/4 cup powdered Swerve Sweetener
1/2 tsp Espresso Powder
2 large eggs


In a small pan, combine cream, coconut-almond milk and coconut oil. Bring to a full boil and then remove from heat.
In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
Add eggs and blend again until smooth.
Pour into 4 dessert cups and chill at least one hour.

For Super thick and tasty Whipped Cream made in the Blendtec:

Just 1-1/4 cup cream, a little powdered Swerve (3 tbsp) and a dash of vanilla.  Wasn’t sure it was going to set – directions said 30-40 seconds but it wasn’t done.  I put it back on low and it started getting thicker almost right away.  So I’d say 50 seconds on low was more like it.


Sugar Free Chocolate Bar

Homemade at it’s best.  This is my go to recipe to keep me in chocolate.  Great for a bite of something sweet after dinner.

Sugar Free Chocolate Candy Bar


  • 2 oz Cocoa Butter (Cocoa Butter from Amazon)
  • 3 oz dark unsweetened baking chocolate (found at Publix)
  • 1-1/2 tablespoons Powdered Swerve
  • 1/2 to 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • pinch of salt
  • silicone candy molds (Candy Bar Mold & Candy Mold)

Organic Unsweetened Baking Chocolate and Cocoa Butter


  1. Cut chocolate into small pieces, set aside.  Put silicone molds onto a baking sheet.
  2. In a double boiler (I use my glass Pyrex mixing bowl on top of a pot with water in it) melt cocoa butter and coconut oil over low to medium heat.  Stir in Swerve and salt.  Turn burner down or off and add in half the chocolate, stirring until melted.  Remove from burner as soon as melted and add the other half of the chocolate.  Stir until melted (this is tempering the chocolate).
  3. Transfer mixture to something with a pour spout – I use my glass measuring cup.  Pour into molds.  Refrigerate until set.  Remove from molds and keep in a sealed container in the refrigerator.

 **The important thing here is to not burn the chocolate.  I made this mistake before with disastrous results.  After reading everything I could find on tempering chocolate (it’s not as hard as they make it out to be) and applying this concept, my chocolate has been beautiful.  Also, don’t let any water drip into your chocolate at any point.**


Best Low Carb Blueberry Muffins (Grain Free, Dairy Free)

Coconut Flour Blueberry Muffins

This new (to me) recipe is definitely a keeper!  I’m not always a coconut flour baked goods fan, but these are a hit.  I found this recipe from  So glad I finally tried it.  I added a few walnuts and fresh blueberries to each of the muffins and what a treat!  These were made with Natvia Norbu Sweetener which I highly recommend for baking.  It has the bulk of sugar and a true sugar taste, in my opinion.  I think the success of these muffins had a lot to do with using Norbu.  I found mine on Amazon.  I’ll be using this a lot more.  Norbu’s ingredients are  Erythritol and monk fruit extract. IMG_20150531_130501 Coconut Flour Blueberry Muffins – makes 6 medium muffins Ingredients

  • 5 tablespoons organic coconut flour
  • 2 teaspoons aluminum free baking powder
  • 3 organic large eggs
  • 2 tablespoons sparkling water (I used San Pellegrino)
  • 1/3 cup Natvia Norbu


  1. Preheat oven to 350 degrees.
  2. Line muffin pan with sturdy paper liners
  3. Combine coconut flour and baking powder in a small bowl.  Mix well.
  4. Combine eggs, sparkling water and sweetener in a large bowl.  Whisk until well mixed.
  5. Add the dry ingredients to the egg mixture.  Whisk until smooth.
  6. Scoop the batter into each muffin cup.
  7. Poke the blueberries and walnuts into each muffin.  I did it this way so I could control how many berries and nuts went into each muffin.
  8. Bake for 20 minutes.
  9. Let cool and serve.


Chocolate Coconut Patties

Chocolate Coconut Patties

I don’t eat the Standard American Diet anymore.  Eating real, whole, healthy food and staying away from fast food, sugar and junk food has proven to be a great success over the last year.  However, eating differently from family, friends and co-workers can be pretty challenging at times.  I can’t depend on the snack isles of my grocery store for treats anymore.  But that doesn’t mean I can’t have some very tasty foods.  No sir, there is a world of goodness to be had.  And I thank all the folks who post all their awesome, healthy recipes.  This is one I depend on and the whole family loves!  I found this recipe from The Frugal Greenish Mama and put my own spin on it.

This recipe makes 32 – 1 Tablespoon Coconut Patties


  • 1/4 Cup of Coconut Oil plus 1 Tbsp MCT oil (MCT oil is optional)
  • 3/4 Cup Nutiva Coconut Manna
  • 3 Tbls Swerve Sweetener
  • 1-3/4 Cups unsweetened shredded coconut
  • Chocolate chips (Most times I use Lily’s Stevia sweetened chocolate chips)Lilys-Dark-Chocolate-Premium-Baking-Chips-856481003180


First of all, if it is the first time I’ve opened the jar of Coconut Manna, I spoon it all out into a bowl and stir it together until the separated oil and the coconut is well blended.  I then measure 3/4 cup for this recipe and put the rest back in the jar (and the jar in the fridge).

  1. Combine coconut oil, MCT oil, and coconut manna in a bowl.  Stir in sweetener.
  2. Add coconut 1/2 at a time.  Stir to combine after each addition.
  3. Cover a cookie sheet with wax or parchment paper.  Spoon mixture onto sheet into 1 tablespoon balls.  Place in the freezer to harden.
  4. Melt chocolate by placing an oven-proof glass bowl over a pot of simmering water.  Pour about a cup of chocolate chips into the glass bowl and stir while they melt.  I add a tablespoon of MCT oil to help the chocolate thin for easier dipping and because it’s an awesome way to get more MCT oil in my diet.
  5. Remove coconut patties from freezer and dip in melted chocolate to cover.  I use two spoons for this.  I place the patties, 5 at a time, into the bowl of chocolate.  Turn with the spoon to coat.  Pick up with one of the spoons and push back onto the cookie sheet with the other spoon.
  6. Refrigerate until chocolate hardens.  Place in a container to keep in the fridge until ready to serve.

Coconut Patties ready to go into freezer

Covering these with chocolate can be messy business.  But oh so worth it!

These are NOT Nacho and Salsa approved! Doggies can not have chocolate. But they let me have them.

LCHF Key Lime Pie

Key Lime Pie is one of our favorite desserts.  It brings memories of childhood vacations in the Florida Keys and some pretty fun adult times spent there too!

One of my favorite places in the Keys!

I set out to make a delicious LCHF pie for our Valentine’s Day dessert.  It did not look as pretty as this one, but it sure was good!  Next time I may try adding cream cheese like in this recipe to see if it holds together a little better.  Here’s how I made it this time >>>

I started out by making some Sweetened Condensed milk using canned Coconut Milk and Xylitol adjusting the recipe from The Detoxinista.

Ingredients for Sweetened Condensed Coconut Milk:

  • 2 cans (14 oz cans) Whole Fat Organic Coconut Milk
  • 1/2 cup xylitol sweetener (or desired sweetener).  I usually use Swerve but thought I would try xylitol this time.
  1. Pour the coconut milk into a saucepan, and heat over medium-high heat until boiling, about 5 minutes.
  2. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning.  Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it’s completely dissolved.
  3. Allow to simmer for ~45 minutes, or until the liquid is reduced by half.  We need 14 oz. for the Key Lime Pie recipe.  It took the whole 45 minutes plus a little more to reduce to 14 oz.
  4. Remove from heat.  Cool completely.

Now we’re going to need a graham cracker crust for this pie.  Can’t just run up to Publix and buy the pre-made.  No sir-ee.  Those days are long gone.  We’ve got to make this bad boy from scratch sans actual graham crackers.  Our flatter bellies will thank us.  I use one of Maria Emmerich’s crust recipes.  Easy peasy!

“Graham Cracker” Crust before popping in the oven

“Graham Cracker” Crust

  • 3/4 cup blanched almond flour (I use
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 cup Kerrygold unsalted butter (softened)
  • 1/2 cup Swerve
  • 1/2 tsp sea salt
  1. Mix crust ingredients and press into pie pan.  Pre-bake crust at 350 degrees for 10 minutes.

Now we can get to the Nellie & Joe’s Key Lime Juice – Key Lime pie recipe (on the back of the bottle)!

Key Lime Pie

  • 14 oz sweetened condensed coconut milk (it’s cooled down now, right?)
  • 3 egg yolks (pastured eggs for those lovely orange vitamin filled yolks, right?)
  • 1/2 cup Nellie & Joe’s key lime juice (I don’t have any Key Lime trees)
  1. Combine milk, egg yolks and lime juice with hand mixer.
  2. Pour filling into pie shell.
  3. Cover pie edges with foil or pie crust shields (oh yes, I’m a gadget junkie).  This is very important.  Almond flour browns very quickly.  I forgot to do this with mine and the edges were quite brown.  Bake in a preheated 350 degree oven for 15 minutes.  I left my pie in for 20…it seemed too jiggly at 15.  You’ll have to be the judge.  Let cool for at least 10 minutes before refrigerating.

See what I mean about the crust edges??

Alrighty then.  While this tasty pie (I know because I licked the bowl!) chills in the fridge we are going to make some whipped cream.  We just can’t have pie without whipped cream.  And there again – you can’t just run down to the store and buy a can of Redi-whip.  That’s okay though, we’re getting the hang of homemade.  Now we’re spoiled on quality so convenience isn’t as important as it used to be.

After watching a Youtube video for tips I was ready.  Handy tip:  Put your metal mixing bowl and beaters in freezer for a while to get super cold.  Apparently this helps your cream to whip.  I don’t question, sounded like a good idea to me so I did it.

Take your mixing bowl out of the freezer, pour 1 cup heavy whipping cream into it.  Mix on high speed for 5 minutes.  That’s what the fellow did on the video.  At 5 minutes his cream was whipped and so was mine.  Now add 2 tablespoons Swerve powdered sweetener.  Gently blend in sweetener.  Transfer to a serving dish, cover and refrigerate.  Youtube guy said it will keep for about a week in the fridge.

See the frosty bowl?  Isn’t my red mixer sexy?

Cream! Whipped!

We had a lovely Valentine’s evening.  Mr. Becraft always has to work so hard on Valentine’s day.  So I try to make a special dinner for us because he’s so sweet.

Valentine’s treats for my honey.

He finds the most beautiful cards!

Strawberry Cheesecake Fat Bombs

Tired of chocolate peanut butter fat bombs?  Me neither.  But I’ve had a hankering for strawberries with it being February and all.  I’ve had these Strawberry Cheesecake Fat Bombs pinned for a while and finally tried them today.  Oh my goodness!!  They are so delicious I can barely take it.  But then what is not to love about cream cheese, butter, sweetener and strawberries all blended together!  Thank you Low Carb, So Simple for sharing KetoDietApp’s recipe.  This one is definitely going into my keeper stash!


Strawberry Cheesecake Fat Bombs

This is how I made them:

  • 1/2 cup strawberries, fresh or frozen
  • 5.3 oz cream cheese, softened
  • 2 oz Kerrygold butter or coconut oil, softened
  • 2 tablespoons Swerve
  • 1 teaspoon vanilla extract


  1. If using frozen strawberries, set out to thaw.  Let butter and cream cheese come to room temperature to soften.  Do not microwave – the mixture needs to stay firm. Place softened cream cheese and butter into a mixing bowl.  Blend with hand mixer, adding in sweetener and vanilla.  Blend well.
  2. Place strawberries in a small bowl and mash with a fork.
  3. Add strawberries to the bowl with softened butter and cream cheese, blend well.
  4. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

Not as pretty as the professional photo, but oh so tasty!

Cheesecake Cupcakes with Strawberries

IMG_20141227_114502These are my all time favorite treats!

3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp baking powder
1/2 cup Kerrygold unsalted butter
1/2 cup Swerve
1/2 tsp sea salt
1 to 2 Tbs. unsweetened cocoa powder
Mix crust ingredients and press into bottom of 12 cupcake liners in a standard size muffin pan.  Place in refrigerator while you mix the filling.  I usually have a little left over because I don’t like my crust too thick.  I make little chocolate wafers with the leftover.

2 – 8 oz packages organic full fat cream cheese, at room temperature
2/3 cup Swerve
1/8 tsp sea salt
2 large pastured eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
1/2 cup organic sour cream, at room temerature
Preheat oven to 300 degrees.  Place oven rack in the center of the oven.
With your mixer, beat the cream cheese on low speed until creamy and smooth.  Add the sugar and salt and beat until combined.  Scrap sides as needed.  Add the eggs, one at a time, beating until incorporated.  Add the vanilla extract, lemon zest, and sour cream and beat until incorporated.  Remove muffin pan from the refrigerator, evenly divide filling between the 12 muffin cups.
Bake for 18 to 22 minutes or until firm but the centers still wobble a little.  Remove from oven and place on a wire rack.  Let cool, cover and refrigerate.