Banana muffins with coconut flour


2 eggs

2 overripe bananas

1/4 cup liquid coconut oil

1/3 cup coconut flour

1 pinch baking soda

1 tsp vanilla extract

1 pinch salt

(optional) 1/2-1/4 cup 85%-90% chocolate or nuts broken into little pieces.


1. Preheat the oven to 175 C – 180 C (350 F-355 F).

2. In a blender mix the eggs, coconut oil, salt, vanilla extract and bananas.

3. Pour the mixture into a mixing bowl and add the coconut flour and baking soda. Carefully mix with a spoon or a whisk (don’t beat it)

4. Add the optional ingredients – chocolate or nuts (if you wish) Mix.

5. Pour out into muffin molds (mine are silicone).

6. Bake at 175 C – 180 C for 20 min. Check the readiness with a wooden toothpick and the top has to be lightly browned.

7. Let cool in mold for 10 min and only then take out of the molds. Best to store in a closed plastic container in a fridge.

No-bake Cheesecake


1 cup 35% M.F. whipping cream

1 packet of gelatin (2 1/2 tsp)

2/3 cups powdered xylitol or other sweetener to taste

450 g cream cheese (room temperature)

1 tbsp lemon juice

1 tsp lemon zest

1 1/4 tsp vanilla extract

1 pinch salt


1. Pour 1/4 cup of the heavy cream into a microwave-safe measuring cup. Add gelatin and whisk . Let sit until gelatin has softened (about 3 minutes) then microwave for 20-30 seconds, or until gelatin has completely dissolved (the gelatin should NOT BOIL). Set aside to cool.

2. Using an electric mixer and medium bowl, beat the remaining 3/4 cup whipping cream and sweetener on medium-high speed until soft peaks form.

3. With the electric mixer using a separate medium bowl, beat the cream cheese (room temperature) at medium-high speed until smooth. Add the whipped cream/sweetener mixture and beat at medium-low until combined. Scrape bottom and sides of bowl well with rubber spatula.

4. Add the lemon juice, vanilla extract, and salt and continue to beat at medium-low speed for another minute, scraping the sides of the bowl again. Increase speed to medium-high and beat until airy. Add cooled gelatin and add lemon zest. Continue to beat on medium-high speed for another minute until completely combined. Give everything a quick stir with the rubber spatula one more time.

5. Pour mixture into a glass container. Leave in Refrigerator for 4-6 hours at the least but it tastes better if you leave it in the refrigerator for 24 hours.

Chocolate tart with cream



1 1/2 cups almond flour

1/2 cup coconut flour

6 tbsp melted ghee or butter

2 tsp vanilla extract

Sweetener of choice to taste (I used stevia and erythritol)

1 pinch sea salt

Chocolate filling:

100 g of 70%-90% dark chocolate pieces

1 1/4 cups coconut milk

1 tsp vanilla extract

2 eggs

1 pinch sea salt


1 cup whipping cream

4 tbsp cream cheese (preferably Philadelphia)

1/2 tsp vanilla extract

Sweetener of choice (amount by taste).



1. Preheat the oven to 180 C (350 F)

2. Mix the crust ingredient. Mix with a spoon then start mixing with your hands (the dough should be a crumbly texture).

3. Press the dough firmly into a tart pan (make sure to get the dough on the sides).

4. Bake at 180 C (350 F) for about 15 min (the crust should be golden brown).

5. Let the crust cool while you make the chocolate filling.

Chocolate Filling:

1. Melt the chocolate in a saucer pan on low heat (Make sure to continuously mix on stovetop).

2. Take off heat and mix in the salt, vanilla extract, and coconut milk.

3. Whisk the eggs and add the beaten eggs spoonful by spoonful into the chocolate (make sure to continuously mix so the eggs don’t scramble).

4. Pour the chocolate filling into the crust in the tart pan.

5. Put the tart pan onto a baking sheet and bake at 180 C (350 F) for 20-30 min (the tart should not jiggle).


1. Beat the whipping cream until thickening.

2. Beat the cream cheese (it should be room temperature)

3. Add the vanilla extract and sweetener then mix with a hand mixer or whisk.

4. Put cream on top of the tart.

Chocolate cats!


1/4 cup unsweetened cacao powder

1/2 tsp baking soda + 1 tsp lemon juice (mixed together)

1/4 cup erythritol + stevia (or another sweetener of choice)

1 tsp liquid vanilla extract

4 eggs

1/2 cup (120g) ricotta cheese


1. Preheat the oven to 175C (350F).

2. In a mixing bowl mix the cacao and sweetener.

3. In another mixing bowl slightly beat the eggs.

4. Add the slightly heated ricotta cheese (30 sec in the microwave or on the stove top and it shouldn’t be hot) to the eggs. Mix with a hand mixer until uniformity.

5. Add the egg with ricotta mixture to the cacao with sweetener.

6. Mix the baking soda and lemon juice and add to the dough.

7. Add the vanilla extract and once again slightly mix with a hand mixer.

8. In a silicone mold put in 1-2 tbsp of the dough (only fill half of the mold).

9. Bake at 175 C (350 F) for 25-30 min. Check if it’s ready with a wooden toothpick.

Easy, no bake chocolate and coconut truffles


250ml whipping cream

100g 70-90% dark chocolate

1 tsp vanilla extract

Unsweetened shredded coconut or/and cacao powder


1. Bring the whipping cream to a boil.

2. Remove from the stove.

3. Add broken pieces of chocolate and vanilla extract to the whipping cream. Mix until all the chocolate has melted.

4. Pour the mix into a silicone mold for candies, (about 2 tsp for each truffle).

5. Put the truffles in the fridge for 3-4 hours or in the freezer for 40-50 minutes (until solid)

6. Take the truffles out of their molds and roll them in cacao powder or unsweetened shredded coconut.

7. Put the now covered truffles in a glass or plastic container.

8. You can eat the truffles right away or put them in the fridge or freezer.