Category: Dessert

These cupcakes were developed by a great family friend – Shakeiya Faide and they are nothing short of amazing.  They are not only incredibly delicious but are packed with extra nutrition.  I love when people get in the kitchen to try new recipes and even make brand new ones.

1 3/4 cups already cooked white beans (Great Notherns)
1/2 Avocado
Handful of Spinach
5 Large Organic Eggs
1 TablespoonPure Vanilla Extract
1/2 teaspoon Sea Salt
6T Unsalted Organic Butter or Extra Virgin Coconut Oil
3/4 Cup Erythritol plus 1/2 tsp Erythritol (or stevia to taste)
6T Almond Flour
1 teaspoon Aluminum-Free baking powder
1/2 teaspoon baking soda
1 Lime (Zest & Juice)

Preheat oven to 350 degrees.
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, avocado, spinach, vanilla, xylitol and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks. Mix together almond flour, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add zest and juice from lime and the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth. Fill cupcake liners 1/2 way and Bake at 350 degrees for 40-45 minutes. Cupcake is done when the top is rounded and firm to the touch. It may be very brown, but it is not burnt. Cool on cooling rack. Let cool until cake reaches room temperature. Then frost and refrigerate the cake.

Frosting:
8 oz. block organic cream cheese
1 Lime (Zest & Juice)
¼ cup erythritol, blended fine like powdered sugar (Add more or less to taste) or Stevia to taste
1 teaspoon Vanilla
Mix cream cheese until smooth. Beat in erythritol.  Mix in other ingredients. Frost and top with sliced lime, if desired.

This recipe came from a patient of ours (April Hulsey) who likes to experiment in the kitchen.  These hit the mark when it comes to a sweet, satisfying dessert or snack.  You won’t believe how great they taste and how easy they are to make.  I dare you not to try the batter before you cook them 🙂

3 cups almond flour
1/2 cup coconut oil, melted
2 large organic eggs
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 cup erythritol (like Swerve), xylitol, or stevia to taste
1/4 teaspoon sea salt
1/4 cup unsweetened shredded coconut
1 teaspoon vanilla

Preheat oven to 350 degrees.  Combine dry ingredients and set aside.  In a separate bowl combine eggs, sweetener, and vanilla using an electric mixer.  Pour wet ingredients slowly into dry ingredients and beat with mixer on low until combined and then blend in melted coconut oil.  Roll a tablespoon of batter in your hand and place on a parchment lined baking sheet.  Press down slightly and dip the tops into more shredded coconut if desired.  Bake for 8-10 minutes.

Core & Advanced Plan

Too many people think you have to be deprived to eat well and that is just not the case.  While we don’t recommend “treats” as a staple of any diet, healthy or otherwise, an occasional indulgence is perfectly acceptable.  With ingredients like this that are actually packed with nutrition, you can’t go wrong.  This is a new spin on a classic cookie.  Consider it health-i-fied chocolate chip cookies.

Makes about 24 cookies

2 1/2 cups Almond Flour (pictured with regular almond flour but can also be made with blanched almond flour)
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 – 3/4 cup erythritol (like Swerve), xylitol or stevia to taste (stevia is not a 1:1 conversion so you have to add to your taste)
1 organic egg
1 tablespoon vanilla
1 stick (8 tablespoons) organic butter
1 bar sugarless chocolate bar like Simply Lite (Trader Joe’s) or Coco Polo or Lydia’s OR make a batch of chocolate bark from the book and chop into chunks

Preheat oven to 350 degrees.  Combine all the dry ingredients in a medium sized bowl.  Melt the butter gently in a saucepan.  In a separate bowl, mix the butter with the egg and vanilla.  Add the wet ingredients to the dry ingredients and mix well.   Chop the chocolate bar and mix into the batter.  Drop about a tablespoon of batter an inch apart on a baking sheet.  Bake until slightly brown around the edges.

Makes about 24-30 cookies cookies

Advanced & Core Plan

This is a recipe I developed for our annual Santa Day/Patient Appreciation Day.  I wanted something that would be great to leave out for Santa on Christmas Eve and good enough for the whole family to enjoy.  They look beautiful and taste pretty darn close to the original snickerdoodles that everyone loves.

1 stick organic butter

1 teaspoon vanilla

2 eggs

1 cup garbanzo bean flour

¼ cup coconut flour

¼ teaspoon cinnamon

2/3 cup erythritol (swerve or zero) or xylitol (pulverized)

1/8 cup arrowroot powder

½ teaspoon sea salt

½ teaspoon baking soda

1 teaspoon baking powder

Topping:  1 teaspoon cinnamon + 2 tablespoons erythritol or pulverized xylitol

Preheat oven to 375 degrees.  In a bowl, mix flours, cinnamon, arrowroot powder, salt, baking soda and baking powder.  In a separate bowl, cream butter with the sweetener then add vanilla and eggs.  Add flour mixture and blend well (dough will be sticky).  Shape into silver dollar sized discs and dip into topping then put on parchment lined baking sheets 2 inches apart.  Bake for about 12 minutes or until slightly browned.