Alison’s 3 Most Famous Recipes

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Coconut Flour Sandwich Buns, Muffins, Pancakes, or Wafflesingredients•½ cup raw pecans or ¾ cup pili nuts or raw

macadamias• ¼ cup coconut flour• ½ teaspoon baking powder• ½ teaspoon pink Himalayan salt or Redmond’s Real

Salt• 3 farm-fresh, pasture-raised eggs• 1 cup liquid keto fat, melted solid keto fat, or a mix • ½ cup filtered water (omit if making waffles and

muffins)

optional (savory)• 1 clove garlic and 1 green onion• 1 clove garlic and 1 sprig rosemary, destemmed• 1 clove garlic and 3 sprigs oregano, destemmed• 1 clove garlic and 3 sprigs parsley, destemmed

optional (sweet)• 1 teaspoon ground cinnamon• 1-3 tablespoons of sweetener, such as Sukrin Gold or Lakanto Maple Syrup

preparationIn a food processor, pulverize the nuts with coconut flour, baking powder, and salt (and any optional savory ingredients or cinnamon, if using). Next, add the eggs and keto fat. If you are making sandwich buns or pancakes, add the water now as well, then pulse until combined. (Omit the water if you are making waffles or muffins.)

Sandwich buns: Spoon the batter evenly into silicone bun molds (such as two of the 3-Cavity Disc Molds by Freshware). If you don’t have molds, turn canning jar rings upside down on a baking sheet lined with unbleached parchment paper or a silicone baking mat (such as Mrs. Anderson’s Big Baking Mat) and fill with batter. Or, pour batter into a 9 by 13-inch glass baking dish (and cut into squares after baking). Bake in a preheated, 350°F oven for 15 minutes or until a toothpick comes out clean.  

Muffins: (When preparing the batter, be sure to omit the water!) Spoon batter into a silicone muffin mold (such as the Medium, 12-Cup Mold by Freshware) or into a stainless-steel muffin pan with unbleached paper liners. Bake in a preheated, 350°F oven for 15 minutes or until a toothpick comes out clean.

Pancakes: Spoon batter into preheated skillet on medium heat with plenty of keto fat. Cook until browned on one side, then flip and brown the other side. (Note: These will take longer to cook than regular flour pancakes.) If desired, top with butter and/or sweetener.

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Waffles: (When preparing the batter, be sure to omit the water!) Spoon batter into a preheated, greased waffle iron (such as Rome Industries Waffle Cast Iron) and cook until browned. If desired, top with butter and/or sweetener. These waffles also make great bread for sandwiches!

Dairy-Free Cream I live for this mixture - I use it daily for my coffee, tea, hot chocolate, or as a protein smoothie base. But wait, it does much more! Use in any recipe that calls for heavy cream, milk, or coconut milk. (I avoid canned coconut milk as the containers can contain BPA, or its replacement BPS, both of which mimic estrogen that can stimulate cancer cells. See “Homemade Coconut Milk” in my cookbook to make your own.)

ingredients • 2 farm-fresh, pasture-raised egg yolks* (ideally at room temperature)• ¼-½ teaspoons of pink Himalayan salt or Redmond’s Real Salt• 1¼ cup lukewarm filtered water, with 1 cup reserved • 1 cup of neutral liquid fat, such as high oleic sunflower oil (see the “Yes/No Foods and Where to Buy” PDF

or my cookbook for a complete list)

optional • 1 teaspoon sugar-free vanilla extract (or the seeds scraped from 1 vanilla bean) • fruit-flavored food-grade essential oils, flavored oils, flavored concentrates, or sugar-free, alcohol-free

extracts, to taste (see the “Yes/No Foods and Where to Buy" PDF or my cookbook for a complete list)• Sukrin Gold or other non-GMO, low-glycemic sweetener to taste preparationAdd the egg yolks, salt, and ¼ cup of water to a food processor and blend for several minutes until completely foamy and warm.

With the food processor running on low speed, SLOWLY drizzle the liquid keto fat into the hole on top of the lid. The mixture should get noticeably thicker and lighter in color. Now, with the food processor still running on low speed, VERY SLOWLY add the remaining water through the hole on top of the lid until the mixture looks like heavy cream (about 1 cup of water). It will get thicker in the refrigerator.

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If your "cream" does not thicken, do not throw it away! Start another batch, with just 1 egg yolk and 2 tablespoons of water, and blend until foamy. While the food processor is running, drizzle your first thin batch into the new egg/water mixture to emulsify/thicken. Alternatively, to thicken or emulsify the mixture, heat in a saucepan on medium heat until thickened (about 160°F), whisking frequently. (This heating method is also ideal if you are unsure of the safety of your eggs.)

Enjoy as is, or mix in any optional sweetness or flavorings. For a quick smoothie, just add sweetener, several cups of veggies or herbs (such as kale, spinach, mint, basil, etc), organic raw cacao powder, and/or organic sugar-free vanilla extract. (For several more smoothie recipes, see my cookbook.)

Store cream in a glass canning jar, keep refrigerated, shake before using, and use within 5 days.

Notes:• If you do not have access to good pastured farm-raised eggs, use the “Pasteurized Eggs” recipe in my

cookbook to pasteurize raw eggs from the store. Alternatively, once you’ve prepared the cream mixture, heat it in a saucepan on medium heat until it reaches 160°F, whisking frequently.

• You must follow the process as closely as described in order for the ingredients to emulsify and become creamy! Adding the water as slowly as possible will reduce any potential separation. (If your cream separates after storing, simply shake or vigorously stir to reincorporate everything.)

• If you only use the first ¼ cup of water (and omit the second addition of water) and add some sweetener to taste, this becomes my “Dairy-Free Thick Cream” which is a great substitute for whipping cream, yogurt, and sour cream. (See my cookbook for the full recipe.)

Life by Chocolate Brownies, Cookies, or PuddingWhen I am tired, I just eat it right out of the bowl and don’t even bother baking brownies or cookies.

ingredients• 5 ounces (about ½ cup) 100% dark chocolate chips, wafers, or chopped (such as

SantaBarbaraChocolate.com or from the baking section of your local quality grocery store) • 1 cup heat-stable keto fat, such as ghee, avocado oil, mild cold-pressed olive oil, or neutral camellia tea oil

(see the “Yes/No Foods and Where to Buy" PDF or my cookbook for a complete list)•½–1 cup Sukrin Gold or other non-GMO, low-glycemic sweetener •¼ teaspoon pink Himalayan salt or Redmond’s Real Salt• 4 farm-fresh, pasture-raised eggs OR 6 egg yolks•½ cup filtered water

optional• 1 teaspoon sugar-free vanilla extract (or the seeds scraped from 1 vanilla bean) • top with coconut flakes, crushed coffee beans, or chopped nuts (such as pili nuts, raw macadamia nuts, or raw

pecans)

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preparationPreheat oven to 325°F. Melt together the chocolate and keto fat in a double boiler (or in a metal bowl over a pot of water) on low heat. In a food processor, combine the sweetener, salt, eggs/egg yolks, water, and vanilla (if using). While the food processor is running, SLOWLY drizzle in the melted chocolate and fat mixture through the hole in the top. (This keeps the eggs from cooking. Pour too fast and you get scrambled eggs!) The mixture should get quite thick.

Brownies: Pour batter into an 8 x 8-inch glass baking dish lined with unbleached parchment paper, a muffin pan with unbleached paper liners, a silicone muffin mold (such as the Medium 12-cup Mold by Freshware), or into small (4-ounce) canning jars or ramekins. Sprinkle with optional toppings, if desired. If using an 8 x 8-inch dish, bake for 30 minutes (center should still jiggle a bit). If using a muffin pan or small jars/ramekins, bake for 8 minutes (fudgy brownies) or 12-15 minutes (cake-like brownies). Cool completely before serving, then keep refrigerated.

Cookies: Prepare the batter for “Life by Chocolate Brownies” as directed above, but if using whole eggs, omit the water. Scoop about 2 tablespoons of the batter at a time onto a baking sheet lined with unbleached parchment paper or a silicone baking mat (such as Mrs. Anderson’s Big Baking Mat). Flatten a bit to form 2-inch wide, ½-inch thick cookies. Sprinkle with optional toppings, if desired, then bake for 10 to 12 minutes. Cool completely, and then keep refrigerated. (These cookies taste best after they have been chilled!)

Pudding: Prepare the batter for “Life by Chocolate Brownies” as directed above. (Note: If you want to eat this raw, your eggs must be well-sourced! Using whole eggs will create a thin pudding, while using egg yolks creates a very thick pudding.) If you are not confident of your egg source, quality, and/or safety (or you just want thicker pudding), cook the mixture in a small thick-bottomed pan over medium heat, whisking constantly until it thickens (or reaches about 160°F). Pour into small (4-ounce) canning jars or ramekins, a muffin pan with unbleached paper liners, a silicone muffin mold (such as the Medium 12-cup Mold by Freshware), or an 8 x 8-inch glass baking dish lined with unbleached parchment paper. Sprinkle with optional toppings, if desired, then refrigerate to set. Keep refrigerated and enjoy within 5 days.

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