Dr. Daniel Pompa

Keto Holiday Recipes: 10 Mouth-Watering Dishes to Brighten the Season

Keto Holiday Recipes



The holidays are generally known to be a time of indulgence, but it doesn’t have to be. With modern adaptations to classic holiday recipes, you can stick to a generally low-carb meal plan and still stick to your health and wellness goals.

Diet Variation

It’s worth noting that occasional ‘indulgences’ are not a bad thing. Long term strict ketosis is not actually beneficial to most people. When we restrict carbohydrates chronically over a long time, the body can actually adapt by down-regulating the metabolism.

By incorporating variation in your diet, you can actually keep your metabolism firing. This is a similar concept to cross-training in the gym instead of sticking to only cardio or weight training. Throwing in high-carb days reassures the body that ample fuel is coming its way and can continue to burn fat for fuel.

That being said, the holiday period often extends itself for a couple of weeks, with many indulgence opportunities. The key to ‘diet variation’ is keeping a general low-carb, keto-style diet with occasional high-carb days and occasional complete fasting days.

Knowing that food choices can often be out of your control (lunch at an aunty’s or dinner at a friend's house), it is best to stick to keto when you can. Pair that with a fasting day here and there, and you can slide through the holidays without feeling sluggish or off-track from your health goals!


10 Keto Holiday Dinner Recipes

Crispy Goat Cheese Balls


  • 2 logs of goats cheese (1bout 16 oz)
  • 2 pastured eggs
  • 1-2 tbsp olive oil
  • ¼ cup walnuts or pecans
  • ½ cup almond flour
  • ¼ cup coconut flour
  • 1 tbsp flax meal
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder


  1. Preheat the oven to 450F
  2. Line a baking sheet with baking paper and spray olive oil all over it, or drizzle 2 tbsp and make sure it covers the whole tray base.
  3. In a food processor, blend the almond flour, coconut flour, flax meal, salt, garlic, and onion powders until fine.
  4. Add in the walnuts and pulse a few times until they are roughly chopped (small but not totally pulverized).
  5. Whisk the eggs in a bowl and set aside.
  6. Roll out small balls of the goat cheese (16 oz should make about 20 balls).
  7. Dip each ball in the egg, and then roll them in the no-bread crumb mixture.
  8. Place the balls onto the baking tray (that should be lined with baking paper and olive oil by now).
  9. Bake for about 8 minutes until golden brown.
  10. Carefully remove from the tray with a spatula as soon as they come out of the oven to prevent them from melting and losing their shape.

Mashed Cauliflower


  • 1 whole large cauliflower
  • 4 tablespoons grass-fed butter or olive oil
  • ⅓ cup heavy cream (optional, makes for a more decadent mash)
  • ⅓ cup parmesan cheese or savory yeast flakes (vegan option)
  • 5 garlic cloves
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.5 tsp sea salt
  • ½ tsp black pepper


  1. Cut the cauliflower into florets and steam for about 12 minutes, until tender. Strain and set aside.
  2. Mince the garlic and brown it for a couple of minutes in a pan over medium heat using the olive oil or butter and the herbs (rosemary and thyme).
  3. Add the cauliflower, the garlic mixture, and the salt and pepper into a food processor and blend using the ‘S’ blade until smooth.
  4. Add in the parmesan (or savory yeast), as well as the optional heavy cream, and blend again until smooth.

Cheesy Broccoli Gratin


  • 1 head of broccoli
  • 2 cups of your favorite cheese (or cheese blend), shredded. We recommend a combo of sharp white cheddar and gruyere!
  • 3 tbsp olive oil or grass-fed butter
  • 1 cup of heavy cream
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)


  1. Preheat the oven to 350F
  2. Cut your broccoli into small florets
  3. Steam the broccoli until slightly tender but still crispy, about 5 minutes.
  4. In a bowl, toss the broccoli in olive oil, making sure it is well coated. Add in salt and pepper(s) and toss again.
  5. Place in a baking dish that fits the broccoli together snug in the dish.
  6. Pour the cream all over the broccoli, and sprinkle the cheeses all over the top.
  7. Bake in the oven for 20 minutes, until the top becomes golden brown.

Bacon-Wrapped Asparagus


  • 20 (or so) asparagus spears
  • 8 strips of pasture-raised, nitrate-free bacon
  • 2 tbsp olive oil
  • Black pepper (to taste)


  1. Preheat the oven to 400F
  2. Trim the base of the asparagus to remove the hard part
  3. In a bowl, toss the asparagus in olive oil and use your hands to make sure they are completely coated.
  4. Cut the bacon strips into thirds, and wrap the bacon around the center part of each asparagus spear.
  5. Place the spears on a baking tray lined with baking paper, making sure to leave space between each asparagus so that there is no overlap.
  6. Crack fresh black pepper all over (to taste).
  7. Bake until the bacon is cooked through, about 35 minutes, flipping halfway.

Charred Garlic Brussel Sprouts


  • 2 lbs Brussel sprouts
  • 3-4 tbsp olive oil
  • 4 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper


  1. Preheat the oven to 400F
  2. Cut sprouts in halves or quarters, depending on their size. If they are big, opt for quarters. You can also do a mix of the two.
  3. In a bowl, toss all the sprouts in olive oil and add in the garlic powder, sea salt, and black pepper.
  4. On a baking tray lined with baking paper, spread out the sprouts so that there is no overlapping.
  5. Bake for about 40 minutes, flipping them (give the tray a good shake) halfway through or until they begin to become a crispy golden brown.

Cauliflower Paleo Stuffing

The key for stuffing is actually not to stuff the turkey at all. Bake the stuffing as a side dish and serve it, but fill the actual turkey with aromatics like lemon and herbs. You can also drizzle some of the turkey drippings into the stuffing and toss it before serving, but by not stuffing the stuffing into the bird, you avoid it becoming a pile of mush.


  • 1 large head of cauliflower
  • 1 large onion
  • 4 cloves of garlic
  • ½ cup celery
  • ½ cup carrot
  • ½ cup your favorite nuts (like pecans or almonds)
  • ⅓ cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 handful of fresh parsley


  1. Preheat the oven to 350F
  2. Chop the cauliflower, onion, celery, carrots, and parsley roughly
  3. Place all the ingredients into a food processor and blend on high until all the ingredients form a crumbly mixture
  4. Spread the stuffing well spaced out on a baking tray and bake for 25 minutes.


Roast Turkey

A perfectly cooked turkey doesn’t have to be complicated. A few tips include:

  1. Opt for a high-quality turkey, which means raised ethically, and fed a natural organic diet.
  2. The rule of thumb is to buy about 1.5 pounds of turkey per person so that an eight-person dinner would call for a 12-pound turkey. This will factor in for some leftovers!
  3. If you’re buying a frozen turkey, it needs at least an entire day in the fridge to thaw (even for a 4-pound turkey), so consider thawing it two days in advance just to be safe.
  4. Don’t baste the turkey, which helps keep heat in the oven, ensures an even cook (and can avoid it from needing to cook it longer and drying it out).
  5. The general rule is 20 minutes in the oven per pound (so 4-hours for that 12-pound turkey), but use a thermometer to check when it is finished. It is cooked at 165 degrees F, and you can measure the temp by leaving the turkey in the oven and poking it deeply with a food thermometer. Once it reads 160F, remove it from the oven and let it rest outside of the oven covered in foil for the last 5 degrees. Make sure to let it rest for 15-30 minutes before serving.


For Turkey:

  • Wild and organic turkey (1.5 pounds per person eating)
  • 1-2 granny smith apples
  • ½ cup of cranberries (dried or fresh)
  • 1 large onion
  • 3-4 garlic cloves, peeled and crushed
  • 2 lemons
  • 2 sprigs of fresh rosemary
  • 4 or 5 sprigs of fresh thyme
  • Sea salt and pepper
  • 3 tablespoons of grass-finished butter (or olive oil)


For Butter Sauce:

  • ⅓ cup of grass-fed butter (or olive oil)
  • 3 teaspoons dried rosemary
  • 2 teaspoons dried thyme


  1. Preheat the oven to 325°F/ 165°C (for standard ovens), or 300°F/ 150°C (fan-forced).
  2. Pat down the turkey with a paper towel.
  3. Seed the apples, and chop the apples, onion, garlic, and lemons into quarters.
  4. Stuff the cavity with lemon, onion, garlic, apple, cranberries, fresh thyme, fresh rosemary, a few cracks of salt, and pepper.
  5. Using your fingers, tuck a few pats of butter or a good drizzle of olive oil under the skin of the bird, just above the cavity (on the top side of the turkey).
  6. Make a butter (or olive oil) sauce to coat the outside of the bird by melting the butter with the dried thyme and rosemary, and painting it on the entire exterior of the bird (wings and all), using a brush. Make sure it’s well coated.
  7. Place the turkey in the center of the oven, uncovered, cook for about 20 minutes per pound (but use a thermometer as your actual gauge for when to take it out).
  8. The turkey is done once the food thermometer reads 160F, but keep an eye on the turkey as it cooks since every oven is slightly different. Once the bird is well golden, if the reading doesn’t hit 160F, cover it with foil to prevent it from getting any browner.
  9. Let the turkey rest for 15-30 minutes before serving.


Candy Cane Trifle

Note that trifles have many components, and this healthy keto version requires making your own jelly, sponge cake, and cream– which ideally takes 2 days. So you may want to prepare the jelly and sponge the day prior and then assemble it the day of.


For the Sponge Cake:

  • 4 whole eggs, separated
  • 4 extra egg whites (use the one's leftover from the custard recipe)
  • 2 cups ricotta
  • ⅔ cup monk fruit sweetener
  • ½ cup butter
  • 1 cups almond flour
  • ½ cup coconut flour
  • 3 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1 tsp salt

For the Custard:

  1. 2 cups heavy cream
  2. 6 egg yolks
  3. 2.5 tbsp monk fruit sweetener
  4. 2 tsp vanilla bean powder or extract
  5. 1 tsp cinnamon
  6. ½ tsp nutmeg
  7. 1/2 tsp sea salt

For the Jelly:

  • 1 cup organic raspberries (one 6oz. clamshell pack) or frozen raspberries
  • 1/4 cup lemon juice (1-2 lemons)
  • ¼ cup cherry juice
  • 1/2 cup water
  • 1/4 cup unflavored grass-fed gelatin
  • 10-12 drops stevia extract

For the topping:

  • 1.5 cups heavy cream
  • 2 tbsp monk fruit sweetener
  • 1 punnet of fresh strawberries
  • ⅓ cup toasted almond slivers
  • 1 sugar-free candy cane


For the Sponge Cake:

  1. Preheat the oven to 350F
  2. Melt the butter and set aside to cool.
  3. Whisk together all the egg whites and cream of tartar using a hand blender until very fluffy
  4. In a separate bowl, whisk together the egg yolks, vanilla, ricotta, and lemon juice until smooth.
  5. In a separate bowl, mix all the dry ingredients.
  6. Combine the two bowls of the egg mix and dry ingredients and whisk until smooth.
  7. Fold in the egg whites slowly into the mixture.
  8. Drizzle the cooled butter into the mixture and slowly fold it in as well.
  9. Bake for 30 minutes in an 8-inch pan, or until the top is golden brown.
  10. Cool completely in the fridge until ready to use for the trifle.

For the Custard:

  1. Bring the cream to a boil in a pot with the salt, vanilla bean, cinnamon, and nutmeg, and then remove from heat.
  2. In a separate bowl, whisk egg yolks and monk fruit until smooth.
  3. Add the egg mixture into the pan and whisk over low/ medium heat until well combined and thick (3-5 minutes).

For the Jelly:

  1. Place the raspberries, lemon juice, cherry juice, and water in a blender and blend until smooth.
  2. Transfer the raspberry-lemon mixture to a small saucepan over medium-low heat.
  3. While the mixture warms, quickly whisk in the gelatin.
  4. Whisk until the gelatin is well incorporated, and the mixture is thickened.
  5. Pour the mixture back into the blender and blend for about 10 seconds.
  6. Add the stevia, taste, and then add more if desired.
  7. Pour the mixture into a 6 x 9 in. glass or ceramic baking dish.
  8. Place in the refrigerator until completely chilled and set, about 3 hours or overnight until ready for use in the trifle.
  9. Cut the jelly into 1inch squares to use in the trifle.

To Assemble:

  1. In a medium to a large clear glass bowl, you will layer the sponge cake, jelly, and custard, aiming to make 3 layers. So use up about ⅓ of each for each layer. You don’t have to totally cover the base of the bowl with any of the ingredients. or make it “perfect.” Simply break off a few pieces of the sponge cake to layer the bottom, add in a layer of gummy, and then a layer of custard, and repeat.
  2. Whip your 1.5 cups of heavy cream with the 2tbsp of erythritol until it forms a whipped cream; serve it on top of the trifle with sliced strawberries, toasted almonds, and crushed candy cane.

Shortbread Cookies


  • 3 ¾ cups blanched almond flour
  • ½ cup + 1 tbsp slightly softened salted butter (take out of the fridge and leave at room temperature for 10 minutes before creaming)
  • ¾ cup monk fruit sweetener
  • 1.5 tsp vanilla extract or vanilla bean powder
  • If using unsalted butter, add 1/ 2 tsp of sea or Himalayan salt


  1. Using a hand mixer, beat together the erythritol and butter until it becomes light, fluffy, and creamy. Start slowly to make sure the mixture doesn’t go all over the place– and work your way up until it’s creamed. This process should take 5 minutes on the nose (too little or too creamed will lead to crumbly cookies)
  2. Slowly add in the vanilla and almond flour, continuing to beat it with the hand mixer until your batter is formed. Scrape down the sides of the bowl as you go to make sure all the ingredients mix.
  3. Form 1 inch balls and flatten them slightly with the palm of your hand on a cookie tray lined with parchment paper. The dough will be crumbly but should form well when molded with your hands.
  4. Keep an eye on your cookies from 10 minutes onwards since they can burn very quickly (it all depends on how hot your oven gets); total bake time varies from 10-12 minutes until lightly golden brown.
  5. Let the cookies cool *completely* until consuming; this is very important because the cookies become a shortbread texture only once cooled.



  • 3 cups almond, cashew, or coconut milk (unsweetened)
  • 3 cups heavy cream
  • 8 egg yolks
  • 1.5 tsp cinnamon powder (plus more to top)
  • 1.5 tsp nutmeg powder
  • 3 tsp vanilla extract
  • 1 cinnamon whole quill
  • ½ cup monk fruit sweetener
  • ½ cup dark rum (optional)


  1. Whisk the egg yolk and sweetener (monk fruit or erythritol) until creamy/ frothy and set aside.
  2. In a saucepan, heat the nut milk and cream, and stir in the cinnamon (powder and quill) and nutmeg.
  3. Bring to a boil and then take the nut milk and spices off the heat.
  4. Straight away, start ladling in the hot mixture into the egg mixture, whisking continuously. Do not stop whisking, or the mixture will curdle.
  5.  Once fully incorporated, add the mixture back into the saucepan and whisk on medium heat for 5 minutes.
  6. Remove from heat and strain into a bowl.
  7. Stir in the rum (optional) and vanilla
  8. Set in the fridge (takes about 3 hours), and serve with a dash of cinnamon on top!

Simple Spiced Pumpkin Soup

Simple Spiced Pumpkin Soup

  • 2 yellow onions, finely diced
  • 1 can organic pumpkin purée
  • 1 can full-fat coconut milk
  • Coconut oil or butter
  • Cinnamon
  • Nutmeg, freshly ground
  • Filtered water or organic stock (optional)
  • Coconut flakes (optional- garnish)
  1. Sauté onions in coconut oil or butter. Season generously with salt, pepper, cinnamon and nutmeg.
  2. Add pumpkin puree and coconut milk, and stir.
  3. Heat soup for 10-15 minutes, and adjust seasoning as desired.
  4. Thin out soup with water or organic stock, if desired.
  5. Once heated, ladle into bowls and garnish with coconut flakes, nutmeg, and/or cinnamon. Enjoy!

What’s the Deal with ‘Toxins’ in Coffee?

Coffee is a controversial subject. Some tout the health benefits while others are not a fan of daily consumption. I am convinced that coffee qualifies as a health food. We will get into the details of why I am making that statement, but let’s first talk about the history of coffee.

>> Get a FREE sample bag of Purity Coffee HERE! <<

Coffee was first discovered in Ethiopia around the 8th Century AD. A goat herder was tending his goats when he noticed a change in the goats’ behavior. They had a tremendous amount of energy and were exuberantly jumping around after eating coffee beans.

Over the centuries, coffee has held a very interesting position in the world. Some popes outlawed coffee as the “devils drink.” In fact, there was a period in history when there was a death penalty for drinking coffee. It wasn’t until the 1950’s that coffee’s reputation was brought to the forefront. Studies were done linking coffee consumption to pancreatic and breast cancer and hundreds of other diseases.

What was later discovered was that the three organizations that ran those studies: MINDBODY University, The New England Journal of Medicine, and the Mayo Clinic took data gathered in the 1960’s for alcoholism and heavy smokers (3 martini’s at lunch and 2 packs of cigarettes a day: a popular habit in the 50s). Coffee intake was grouped with these other vices. When The New England Journal of Medicine removed the coffee drinking data from subjects who were abusing their bodies in other ways (alcohol and cigarettes), the negative findings on coffee were reversed.

Studies That Support Coffee Benefits

There have been over 19,000 studies on coffee, evidencing that it is in a class by itself when it comes to health and wellness. Recently, I had the privilege of interviewing Jon and Missy Butcher, who founded Purity Coffee along with their close friend Andrew Salisbury. Around the time they founded Purity, Missy was low in energy. And as most do, she was drinking a lot of coffee to make up for her energy deficit. But Jon was concerned. Was her coffee consumption healthy or unhealthy? That is when they discovered these edifying studies.

Here are some of the stats on health benefits of 3-5 cups of coffee per day that appear on Purity Coffee’s website:

  • 40% reduced risk of liver disease
  • 30% reduced risk of congestive heart failure
  • 24-40% reduced risk of Type 2 Diabetes
  • 30% reduced risk of Parkinson’s Disease
  • 22-25% reduced risk of stroke
  • 15% reduced risk of prostate cancer
  • 65% reduced risk of Alzheimer’s disease

But the health benefits don’t stop there. Coffee also positively affects mental and physical performance. Other studies have proven that children with ADHD achieve improved focus when drinking healthy coffee. According to additional stats on their website, “…in 2 very large studies, drinking coffee was associated with a 20% lower risk of death in men, and 26% lower risk of death in women over a period of 18-24 years…coffee reduced risk of depression (Koenen 2011)…. coffee is possibly the richest source of antioxidants in the western diet…”. Please visit their website for more health benefits here.

Purity Coffee is Superior to Other Brands

When developing their roasted coffee products, most coffee companies focus on 3 main criteria: cost, convenience, and flavor. Purity Coffee adds a fourth criterion that focuses on the health benefits. Compared to 78 other coffees and 49 leading brands that comprise 80% of the coffee market, Purity Coffee has the highest level of CGAs (chlorogenic acids—key antioxidants), while being free of ochratoxin, mold and yeast.

Bean Sourcing

Purity Coffee searches for the healthiest organic green coffee beans and then tests them in three labs in Brazil, Portugal and Illinois. Because Purity only sources organic coffee, that puts them ahead of about 97% of all coffee companies that are not concerned with organic growing methods. In addition to the organic label, the coffee beans must be free of ochratoxin.

Moreover, Purity does not necessarily rely on the same sources of beans year after year. Coffee bean harvests are like grape harvests: They vary annually because of temperature, rainfall and other conditions. Purity’s protocol is to test each green coffee offer for quality, antioxidants and freedom from contaminants.

Roasting for Health

Most coffee beans are roasted too long or at too high a temperature, which diminishes or destroys the CGAs, which are considered beneficial to health. Joe Vinson, PhD, a chemistry professor at the University of Scranton, has said, “Americans get more of their antioxidants from coffee than any other dietary source. Nothing else comes close.”

Acrylamide (a probable human carcinogen1) is also created at certain stages of the roasting process. Formed by the Maillard Reaction, acrylamide is found in foods cooked or fried at high-temperatures, such as french fries and blackened meats. And some unhealthy compounds called PAHs (polycyclic aromatic hydrocarbon), which appear in very dark roasted coffee, are known to be carcinogenic2.

Jon and Missy point out that in the roasting process, CGAs and acrylamide go down as heat is applied over time, and PAHs go up, but there is a sweet spot where the beneficial compounds are maximized and unhealthy elements are minimized. This is where they focus attention, finding the right roast curve to capture their coffee.

For the Caffeine Sensitive

Some of you may be concerned that when you have too much coffee, you get jittery. Caffeine in coffee, or in any other source, can increase nervousness or make you restless. And the acidity in coffee can irritate your stomach or intestines. However, Missy points out those symptoms may be because of unhealthy compounds found in most commercial coffees.

Also, we want to focus on the antioxidant benefits. Purity offers up to 10X more antioxidants than other coffee brands, but the caffeine content is the same. This means the caffeine sensitive can drink far less Purity coffee to get the same antioxidants. Don’t drink more coffee, drink better coffee!

As responsible adults, it is up to us to figure out whether we can benefit from clean, health-conscious coffee consumption. Not all coffees are not created equal. It is all in the proper processing, sourcing, and production of the roasted coffee beans. Of course, certain folks are caffeine/coffee sensitive, and if that’s you, please listen to your body. Also, it’s not generally recommended for pregnant women to consume coffee.

Daily Coffee Regimen

For the Butcher’s daily coffee regime, Jon drinks 4 cups per day and Missy drinks 3. They do so to reduce their risk of diseases stated earlier. Missy feels that for most people (unless they have an extreme caffeine sensitivity) when they try Purity Coffee, experience no jitteriness or other side effects.

I like my coffee either black or with a little bit of raw, organic, grass-fed cream. I do intermittent fasting at the beginning of the most every day. I find that if I make myself a fatty coffee (with MCT oil, coconut oil and/or butter oil) it tends to increase my hunger. But a little splash of organic raw cream is perfect for me, and then I may sweeten it with pure stevia extract.

Spread the Coffee Love

Missy and Jon are committed to getting the word out to the public about the amazing health benefits of coffee. And as stated on their website, “…on the journey from the ripe coffee cherry to the brewed coffee in your cup, there are many ways that the health benefits of the coffee will be affected. At PURITY COFFEE, we are committed to studying all of them and constantly applying and testing improvements to enhance the health benefits of coffee… at PURITY COFFEE, health benefits drive every decision we make above all others…

You, my readers, know I would never suggest anything that I am not 100% convinced would be of great health benefit. So here is my endorsement: I LOVE Purity Coffee! I suggest that you try it and experience the difference in taste, aroma and health benefits. You can go to getpuritycoffee.com and grab a FREE SAMPLE bag for yourself. Here’s to a healthy cup!

  • Learn more about Purity Coffee and get a FREE sample bag HERE
  1. “Acrylamide in Food and Cancer Risk.” National Cancer Institute. July 2008. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet.
  2. Yu, Hongtao. “ENVIRONMENTAL CARCINOGENIC POLYCYCLIC AROMATIC HYDROCARBONS: PHOTOCHEMISTRY AND PHOTOTOXICITY.” Journal of environmental science and health. Part C, Environmental carcinogenesis & ecotoxicology reviews. November 2002. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3812823/.

Curried Carrot Soup

Curried carrot soup
  • 1 bunch chopped carrots or bag baby carrots
  • 1 bunch celery, chopped
  • 2 cans full-fat, plain coconut milk
  • 3-4 cloves garlic, pressed
  • 2-4 Tbsp. curry powder
  • Sea salt and freshly ground pepper to taste
  1. Puree carrots and celery in high-speed blender.
  2. Pour mixture into stain-less steel soup pot and add 2 cans coconut milk.
  3. Heat and add garlic, curry, salt and pepper to taste. Garnish with freshly cracked pepper.

Pumpkin Spice Latte

Pumpkin Spice Latte

  • 1/4 cup coconut cream
    • For coconut cream: refrigerate can of coconut milk and scoop the cream that rises to top
  • 1/4 cup pumpkin puree
  • 2 cups hot black tea or coffee
  • 1/2 tsp. Stevita stevia
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1-2 Tbsp. collagen powder
  • Pinch sea salt
  1. Blend all ingredients.
  2. Enjoy!

Pumpkin Coconut Energy Bites

Pumpkin Coconut Energy Bites

Dry Ingredients:

  • 2 cups coconut, shredded
  • 2 tsp. pumpkin pie spice
  • 1 Tbsp. coconut flour
  • 1/4 tsp. sea salt
  • 1/8 tsp. baking powder
  • 1 tsp. Stevita stevia

Wet Ingredients:

  • 1/2 cup pumpkin, canned
  • 1 tsp. vanilla extract
  • 1/4 cup melted coconut oil
  • 2 organic eggs
  1. In a bowl, combine dry ingredients: coconut, pumpkin pie spice, coconut flour, salt, stevia and baking powder.
  2. Stir in wet ingredients: pumpkin puree, vanilla, eggs and melted coconut oil.
  3. Form into bite-sized, slightly flattened balls.
  4. Place on a parchment-lined (or coconut oil greased) baking sheet and bake at 350° F for 18-20 minutes.