Reduced Carb Coconut Cream Pie ~ adapted from Minimalist Baker and Sweet as Honey

For the crust:
3/4 c coconut flour
2 eggs
1 T honey
1/3 c coconut oil, melted

Preheat oven to 325 and grease a tart or pie pan with removable bottom. Set aside.

Place all crust ingredients in a food processor and pulse until mixture comes together and resembles wet sand. Turn mixture out onto a sheet of plastic wrap. Press mixture together into a disc, wrap and freeze 3-5 minutes.

Take crust mixture out of plastic wrap and press evenly into prepared pan and up the sides. With a fork, prick the crust several times. Bake 10 minutes, cover the edges, and bake 8-10 minutes more or until golden. Allow crust to cool for several hours before adding filling.

For the coconut filling:
3 T cornstarch
1 14oz can coconut milk (full fat)
1/4 c honey
1 and 1/2 t vanilla, divided
1/2 c toasted unsweetened coconut flakes (additional 1/4 cup for garnish, if desired)
1 c heavy whipping cream

Place cornstarch in a medium sauce pan. Slowly whisk in coconut milk, making sure to remove all lumps from cornstarch. Add honey and cook over medium heat until just beginning to bubble, whisking occasionally. Turn heat down to low and continue cooking 5 minutes, stirring constantly using a silicon spatula to scrape down sides and bottom of pan to avoid burning. Remove from heat and stir in 1 t vanilla and 1/2 c toasted coconut.

Pour mixture into a bowl and cover with plastic wrap, making sure wrap is touching mixture to avoid a film developing while cooling. Cool in refrigerator for 2 hours.

After coconut mixture has cooled, whip cream using an electric beater until soft peaks form. Add remaining 1/2 t vanilla and continue whipping until desired consistency. Take coconut mixture out of refrigerator and stir until creamy. Gently fold half of the whipped cream into the coconut mixture. Spoon coconut cream into prepared pie crust.

Refrigerate 4 hour minimum, preferably overnight. Top with remaining whipped cream and sprinkle with toasted coconut just before serving. Keep in refrigerator tightly covered up to 3 days.

*Tip: To easily toast coconut flakes, place in a dry cast iron skillet over medium high heat. Stir with a spatula until desired color.

Easy Apple Pie - adapted from allrecipes.com

2 refrigerated 9” pie crusts
3 pounds granny smith apples., approximately 6 cups
12 oz  apple juice concentrate
3 T corn starch
1 T ground cinnamon

Preheat oven to 350.

Line a 9”metal or ceramic pie pan with one pie crust. Set aside.

Whisk together 1/2 c apple juice with cinnamon and corn starch in a small bowl. Set aside.

Peel and core apples, then thinly slice. Place apples in large saucepan with remaining juice concentrate and simmer over medium high heat for 10 minutes. Add corn starch mixture and stir until thickened.

Pour apple mixture into prepared pie pan and cover with second pie crust. Flute and vent as desired.

Bake 45 minutes and cool completely before slicing.

Healthy Magic Bars

Crust
1 1/4 c almond flour
1/4 c butter, softened
2 T honey

Preheat oven to 350. Combine all ingredients and press into 8x8 pan. Bake 10 minutes. While crust is baking, prepare filling.

Filling
3 T butter, melted and cooled
1/4 c honey
2 egg yolks
1/2 c dark chocolate coarsly chopped, recommended: Ghiradelli 86%
1/2 c walnuts coarsley chopped
1/2 c unsweetened flake coconut

Combine butter and honey. Add egg yolks and mix well. Add remaining ingredients and stir until fully incorporated. Pour evenly over crust, return to oven and continue baking for 20 minutes. Cool completely before slicing. Yield 16 bars.

Low Carb Blueberry Scones ~ adapted from Brian Speaks.com

Scones are best served with a hot beverage, typically black tea. While there's nothing that can compare with a traditional scone, these are an excellent substitute for a lower carb option. 

3 c almond flour
2 large eggs
1/4 c honey
1/3 c melted butter or coconut oil
1 c frozen blueberries

Preheat oven to 350. Grease baking sheet with coconut oil or line with sil-pat.

In a large bowl, whisk eggs well. Add melted butter while stirring constantly then add honey and mix very well. Stir in almond flour and gently fold in frozen blueberries. Drop batter evenly onto baking sheet making approximately 10 scones, flattening the tops slightly with your fingers.

Bake 20 minutes. Cool 10 minutes before removing from baking sheet. Serve warm with lots of butter. These are best eaten the day they are made, but will reheat fairly well in a 400 degree oven for 8 minutes. Store any extra scones loosely covered at room temperature for 3 days maximum.

Yield 10 scones.
Information per scone: Calories: 325. Carbs 16g. Protein 9g.

Kentucky Derby Pie Bars ~ adapted from 'all day I dream about food'

crust
1 1/4 c almond flour
1/4 c butter, softened
2 T honey

Preheat oven to 325. Mix all ingredients well, press into a 9x9 pan. Bake 12 minutes or until edges are just beginning to turn golden. While crust is baking, prepare filling.

filling
1 c pecans
1/4 c coarsely chopped good quality dark chocolate, recommended Ghiradelli 86%
1/2 c butter
1/4 c honey
2 t vanilla
1/2 c heavy cream
2 large eggs

Place pecans in cast iron skillet and roast over medium-high heat until well browned and fragrant. Stir often taking care not to burn.

While pecans toast, melt butter over medium heat. Remove from heat and add honey and vanilla. Whisk until completely incorporated. Add cream and eggs.

Sprinkle pecans and chocolate over hot crust. Pour over cream and butter mixture, return to oven. Bake an additional 20 minutes or until center is just set. Cool 30 minutes minimum before slicing.

Best served completely chilled from the refrigerator, topped with unsweetened whipped cream and chopped pecans.