How well do these chocolaty, peanutty pancakes sound? Here’s a morning recipe that you can share with the rest of your family. If you want to. MAKES 4 SERVINGS (12 PANCAKES)

2 large organic eggs, lightly beaten

⅔ cup almond meal

2 tablespoons Swerve Sweetener Confectioners

2 tablespoons nondairy milk

1 tablespoon coconut flour

1 tablespoon cacao powder

1 tablespoon salted natural peanut butter

1 teaspoon pure vanilla extract

1 teaspoon aluminum-free baking powder

Coconut oil cooking spray

2 tablespoons salted peanut butter

2 tablespoons coconut oil

1 tablespoon nondairy milk

2 tablespoons Swerve Sweetener Confectioners

1 tablespoon cacao powder

Pinch fine sea salt

To make the pancakes: Whisk together the eggs, almond meal, Swerve, milk, coconut flour, cacao powder, peanut butter, vanilla extract, and baking powder in a bowl until smooth. Let the batter sit for 3 minutes.

Coat a skillet or griddle with cooking spray and heat over medium-low heat. Using a tablespoon measure, add the batter to the skillet to form pancakes. This may have to be done in batches. Cook until the edges become firm and golden (about 3 minutes), then flip and cook until the undersides are lightly browned and the pancakes are cooked through, 1 to 2 minutes.

To make the topping: Put the peanut butter, coconut oil, and milk in a small bowl and microwave for 20 seconds. Stir in the Swerve, cacao powder, and salt until smooth. Divide the 12 pancakes among 4 plates and drizzle with the warm topping.

CALORIES: 304 | PROTEIN: 11.5G | FAT: 26G | CARBS: 8.5G | FIBER: 4G | NET CARBS: 4.5G


These savory pancakes pair well with eggs or can be served as a side to a burger. They’re also great on their own, drizzled with butter or salsa. MAKES 2 SERVINGS (8 PANCAKES)

4 large organic eggs

¼ cup coconut flour

2 tablespoons nondairy milk

1 tablespoon avocado oil

1 teaspoon aluminum-free baking powder

1 teaspoon ground cumin

1 teaspoon chili powder

¼ teaspoon sea salt

Pinch cayenne pepper, optional

¼ cup chopped cilantro

2 tablespoons ghee

Whisk the eggs in a bowl. Whisk in the coconut flour, milk, oil, baking powder, cumin, chili powder, salt, and cayenne, if using, until combined. Let the batter stand for 5 minutes. Once the batter has thickened slightly, use a spatula to fold in the cilantro.

Working in batches, melt 2 to 3 teaspoons of the ghee in a large nonstick skillet over medium-low heat. Using a tablespoon measure, add the batter to the pan to form pancakes (you should be able to make 2 to 4 at a time) and cook for 3 minutes, flipping when the edges appear firm. Cook for 1 to 2 minutes longer, until golden brown. Repeat with the remaining ghee and batter. Divide the pancakes between 2 plates.

CALORIES: 410 | PROTEIN: 15G | FAT: 34.5G | CARBS: 9G | FIBER: 5.5G | NET CARBS: 3.5G


If you prefer, use heavy cream instead of coconut milk for a more neutral flavor. MAKES 6 SERVINGS

Coconut oil cooking spray

2 cups almond flour

1 large egg

2 tablespoons coconut oil, melted

1 teaspoon fine sea salt

6 strips 100% grass-fed, pastured, and nitrate-free bacon

1½ cups (12 ounces) canned full-fat coconut milk or heavy cream

4 large organic eggs

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

Heat the oven to 350°F. Coat a 9-inch round pie plate with cooking spray.

To make the crust: Whisk together the almond flour, egg, coconut oil, and sea salt in a bowl until fully combined. Press the dough into the pie plate, pushing it evenly up the sides. Bake for 13 to 15 minutes, until the crust is lightly golden.

To make the filling: Fry the bacon strips in a large skillet over medium heat until crisp on both sides. Put the bacon on paper towels and, when cool enough to handle, blot well, then crumble.

Whisk together the coconut milk, eggs, salt, and pepper in a bowl. Stir in ¾ of the crumbled bacon. Pour the egg mixture into the baked crust and top with the remaining bacon.

Bake for 35 to 38 minutes, until the top is lightly golden, and the eggs are set. Cover with aluminum foil if the crust begins to brown too much. Cool for 15 minutes before slicing.



A frittata, an Italian open-faced omelet, is deliciously satisfying. For variety, substitute any ingredients from the list for the pork and goat cheese. MAKES 6 SERVINGS

1 tablespoon avocado oil

1 pound 100% organic ground pork

1 small red onion, thinly sliced

4 cups fresh spinach

8 large organic eggs

½ cup canned full-fat coconut milk

½ teaspoon garlic powder

¼ teaspoon ground nutmeg

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 tablespoons chopped chives

4 ounces soft goat cheese, crumbled

Heat the oven to broil. Heat a cast-iron or other ovenproof skillet over medium heat. Add the avocado oil and pork and cook the pork until browned, about 5 minutes. Use a slotted spoon to remove the pork from the pan, leaving the drippings.

Add the onion to the same pan and sauté until translucent, about 5 minutes. Add the spinach and stir until wilted.

Whisk together the eggs, milk, garlic powder, nutmeg, salt, and pepper in a medium bowl.

Return the sausage to the skillet and spread evenly on the bottom. Pour the eggs on top and cook without stirring until nearly set, about 5 minutes. Sprinkle with chives and goat cheese.

Put the skillet in the oven and cook just until the top is set and the cheese is melted, 3 to 4 minutes. Slice into 6 portions. Leftovers can be refrigerated for up to 4 days.

CALORIES: 424 | PROTEIN: 26G | FAT: 33G | CARBS: 5G | FIBER: 0.5G | NET CARBS: 4.5G


Since this takes 4 hours to prepare, I suggest making it ahead. Be sure to buy 100% pure canned pumpkin, not canned pumpkin pie filling, which contains sugar.

Refrigerate any leftover pudding in a covered container for up to 5 days. Reheat, stirring in a few tablespoons of nondairy milk, if desired, then top with the ghee and nuts. The pudding is also delicious cold. Another option is to omit the ghee and stir in some almond butter instead. MAKES 6 SERVINGS

Coconut oil cooking spray

1 15-ounce can pure pumpkin

1 13.5-ounce can full-fat coconut milk

½ cup Swerve Sweetener Confectioners

3 tablespoons coconut flour

3 tablespoons ground flaxseed

2 tablespoons chia seeds

1½ tablespoons pumpkin pie spice

1 teaspoon maple extract

½ cup chopped walnuts or pecans

¼ cup ghee or coconut butter

Lightly coat the inside of a slow cooker with the cooking spray.

Put the pumpkin, coconut milk, Swerve, coconut flour, flaxseed, chia seeds, pumpkin pie spice, and maple extract in the slow cooker and stir to combine. Cover and cook on low for 4 hours.

When done, stir well. Divide into portions and serve hot, topping each serving with approximately 1 tablespoon chopped walnuts and ½ tablespoon ghee.



These delicious breakfast treats are packed with collagen, nuts, seeds, and other nutritious ingredients. (If you’re allergic to nuts, omit them and use hulled pumpkin and sesame seeds instead.) Collagen, the body’s most abundant protein, is essential for supporting skin, hair, and nail growth and maintaining bone and joint health. Most of us don’t get enough collagen from our food sources, so it’s important to supplement our diets with some. When purchasing collagen peptides at a health food store or from an online source, choose those made from 100% grass-fed cows. MAKES 8 SERVINGS (4 CUPS)

Coconut oil cooking spray

½ cup coconut oil, melted

½ cup unflavored collagen peptides

½ cup Swerve Sweetener Confectioners

1 large organic egg, at room temperature

2 tablespoons ground cinnamon

2 teaspoons pure vanilla extract

¼ teaspoon fine sea salt

¾ cup unsweetened coconut flakes

½ cup hemp seeds

½ cup chopped walnuts

½ cup chopped almonds or pecans

2 tablespoons chia seeds

Heat the oven to 300°F. Coat a 9×13-inch pan with the cooking spray.

Whisk together the coconut oil, collagen peptides, Swerve, egg, cinnamon, vanilla, and salt in a bowl.

Combine the coconut flakes, hemp seeds, walnuts, almonds, and chia seeds in another bowl. Pour the nut mixture into the collagen mixture and use a spatula to stir until well combined. (The mixture will be thick and sticky.) Pour the batter into the prepared pan and use a spatula to spread thinly and evenly. Bake for 22 to 24 minutes, until lightly golden.

Remove the pan from the oven and lower the oven temperature to 200°F. Using a metal spatula, turn 2-inch pieces of the granola, trying to maintain small clusters. (The mixture will be soft at this point.) Return the pan to the oven and bake for 18 to 20 minutes more, until browned. Watch carefully so the granola doesn’t burn.

Turn the oven off, but leave the granola inside for 1 hour. Remove from the oven. Cool in pan for another hour. The granola will become crisp as it sits. Store in an airtight container for up to 5 days, or in the freezer.

CALORIES: 340 | PROTEIN: 11.5G | FAT: 30.5G | CARBS: 7G | FIBER: 3.5G | NET CARBS: 3.5G


Untreated, unheated, unprocessed, and unsweetened cacao beans are pure chocolate, right from the seeds of the cacao tree. Cacao nibs, the broken bits of cacao tree seeds, are loaded with antioxidants, essential fatty acids, and other nutrients, especially magnesium. Cacao is also available as a powder. In contrast, cocoa powder undergoes chemical processing to make it less acidic. During processing, nutrients are lost, which is why cacao powder is preferred. MAKES 1 SERVING

1¼ cups nondairy milk

¼ cup canned full-fat coconut milk

1 tablespoon cacao powder

2 tablespoons Swerve Sweetener Confectioners

1 teaspoon pure vanilla extract

¼ teaspoon ground cinnamon, optional

Pinch fine sea salt

Whisk together the nondairy and coconut milks, cacao powder, Swerve, vanilla extract, cinnamon, if using, and sea salt in a saucepan over medium heat. When the beverage is hot, 2 to 3 minutes, pour into a mug. Drink while hot.