Pecan Porridge ~ adapted from Deliciously Diabetic

1/2 c pecans

1/4 c whole milk

1 egg

heavy cream, for serving

2 T coarsely chopped pecans, for garnish

Pulse pecans in food processor until finely ground (some texture is ok). Place pecans, milk, and egg in a small saucepan. Cook on medium heat, stirring frequently until thickened. Serve hot with cream and extra pecans. Yield 2 servings.

Grain Free Granola

1 c pecans
1 c walnuts
1 c cashews
1/2 c slivered almonds
1 c unsweetened flake coconut
3 T coconut oil, melted
3 T maple syrup, more to taste
1 t vanilla
1 t sea salt

Preheat oven to 350. Line baking sheet with silicone baking mat or parchment paper. Set aside.

Coarsely chop pecans, walnuts, and cashews. In large bowl, toss all ingredients until well combined and coated with oil and syrup. Spread evenly on baking sheet and bake 20 minutes, stirring halfway through. Cool completely, store in an airtight container at room temperature up to 2 weeks. Yield 4 cups granola.

Low Carb Carrot Cake with Cream Cheese Frosting ~ adapted from Cut the Carbs

Carrot Cake
3 eggs
1 1/2 stick butter,  melted
2 T honey
2 t vanilla
3 c carrots, grated
1/2 c walnuts, chopped
1/2 c unsweetened flake coconut
1 1/2 c blanched almond flour
2 t baking powder
1 t allspice
1/2 t cinnamon, more to taste
1/2 t ginger powder

Cream Cheese Frosting
8 oz cream cheese, softened
4 T butter, softened
1 T honey, more to taste

Preheat oven to 350. Grease heavily one 8 inch cake pan, line bottom with wax paper and grease with butter. Set aside.

In large bowl, beat eggs, melted butter, honey, and vanilla with a wooden spoon until combined. Add carrots, walnuts, and coconut. Mix thoroughly. Add almond flour, spices, and baking powder and fold until combined.

Pour into prepared cake pan and bake 45 to 50 minutes or unitl a toothpick comes out clean. Cool in pan 15 minutes then transfer to rack to cool completely before adding cream cheese frosting.

In medium bowl, beat softened cream cheese, butter, and honey until very smooth. Frost top of cake generously with cream cheese frosting. Store cake tightly covered in refrigerator up to 5 days.

Approximate nutrition facts:
Serving size: 1/10
Calories: 320
Carbohydrates: 5.5g
Protein: 5.4g

Gluten Free Chocolate Chip Cookies ~ adapted from very best baking

2 c blanched almond flour (not almond meal)
1/2 t salt (omit if using salted butter)
1/2 t baking soda
6 T butter, softened
1/4 c pure maple syrup
2 t vanilla extract
1/2 c good quality dark chocolate, coarsely chopped
1/2 c pecans, chopped

Preheat oven to 350°. Line 2 baking sheets with sil-pat or parchment paper.

In a large bowl, combine butter, maple syrup, and vanilla. Mix well until completely smooth. Add almond flour, salt, and baking soda. Stir until just combined. Stir in chocolate and pecans until thoroughly mixed.

Using a small cookie scoop, portion batter evenly between 2 cookie sheets. Flatten cookies slightly with your hand or the bottom of a glass. Bake 12-15 minutes, until edges are beginning to brown. Cool cookies 15 minutes on cookie sheet before moving to rack to cool completely.

Store 3 days at room temperature. Yield 24 cookies.

Gluten Free Pumpkin Cookies ~ adapted from Ruled Me

1 1/2 c blanched almond flour (not almond meal)
1/2 t baking powder
1/4 c butter
1/2 c pumpkin pureé (not pie filling)
1 t vanilla extract
1 egg
1/4 c pure maple syrup
1 t pumpkin pie spice

Preheat oven to 350°. Place almond flour and baking powder in a large bowl. Whisk well to break up the almond flour. In a small bowl, combine remaining ingredients and mix well. Add wet ingredients to dry and stir just until combined.

Using a cookie scoop, place cookies on baking sheet lined with a sil-pat or parchment paper. Flatten cookies slightly with your hand or a spoon. Bake cookies 13-14 minutes or until edges begin to brown. cool completely before removing from baking sheet, store at room temperature up to 3 days. Yield ~ 15 cookies.