Cold Brew Protein Chia Seed Pudding (Paleo, Keto, Vegan friendly)

keto chia seed pudding

Chia seed pudding is such an easy peasy, treat like food! It’s definitely under the real food category though. Chia seeds are definitely a super food and this recipe adds in hemp hearts for added protein, and then cold brew and coconut butter for a fat, protein and fiber packed no-cook meal that will keep you satisfied for hours.

cold brew chia seed pudding keto chia seed pudding

This meal in a jar is dairy free keto and delicious. If you omit the collagen, it’s even vegan! Whoa. I know. Who am I?

chia seed pudding

What’s so Super about these Super Foods?

Chia seeds are a great source of calcium and potassium and are pretty much all fiber with some protein and fats.

Hemp hearts are a great source of omega fats and the only plant-based source of protein with all amino acids and are over 25% protein! Also low in carbs, that are entirely fiber too these are the perfect addition to your low carb chia seed pudding.

I also use coconut butter and coconut milk to add natural sweetness and more healthy fats, you want a good ratio of fats to protein to fiber, this will keep you in ketosis and keep you full!

The cold brew, I like using THIS ONE, gives a nice energy boost, I love having this in the morning after my workout, but you can also use chai tea, matcha or just plain water if you don’t do caffeine.

The Ceylon cinnamon is great for blood sugar control and adds delicious flavor. Unrefined salt for trace minerals. Vanilla extract for flavor. Stevia leaf extract is optional for additional sweetness.

protein chia pudding

Dairy Free Keto Cold Brew Protein Chia Seed Pudding! Enjoy!


Quick Start Guide to Dairy Free Keto

Keto Hamburger Soup (Dairy Free, Paleo, Whole30, Nightshade Free)

Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)


Cold Brew Protein Chia Seed Pudding (Paleo, Keto, Vegan friendly)

keto chia seed pudding

A dairy free, keto, chia seed pudding packed with protein and healthy fats! Dairy Free!  All brands used linked above in post text!

  • Author: Cristina Curp
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings
  • Category: no cook


2/3 (scant) cup chia seeds (or 9 tablespoons)

2/3 cup hemp hearts

1 cup full fat, unsweetened coconut milk

2 cups cold brew

2 teaspoons vanilla extract

30 drops liquid stevia (optional)

1/2 teaspoon Himalayan salt

1 teaspoon ceylon cinnamon

2 tablespoons collagen peptides (optional)

1/4 cup coconut butter (optional)


In a large bowl whisk together the chia seeds and hemp hearts.

Add in the coconut milk, cold brew, vanilla, stevia, salt, collagen and cinnamon, whisk continuously for 1 minute. Set aside.

In a small skillet melt the coconut butter over medium heat until it smells toasty and a few parts are lightly browned.

Begin whisking the chia seed pudding again and add in the toasted coconut butter as you whisk. Whisk for one minute, then quickly distribute the pudding between 3 jars.

Close with lids and let them set in the fridge at least 4 hours before enjoying!


  • Serving Size: 1/3 of recipe
  • Calories: 450
  • Fat: 26g
  • Carbohydrates: 28g
  • Fiber: 20g
  • Protein: 24g

Keywords: dairy free protein chia seed pudding

Product Spotlight: Nush Cakes | Delicious Dairy Free Keto Treat

Okay people, hold on to your britches. I, yes, I, Cristina am promoting not only a sweet treat but a packaged one at that. Pigs can fly apparently!

I was first introduced to Nush Cakes at Kyndra’s house, some of you may know her at Peace Love and Low Carb. I was weary at first. I grabbed the colorful packet, containing an individual little cake in it. Proceeded to turn it over and read the ingredient list.

blueberry cake

I was impressed. No, really. A packaged keto food that didn’t include dairy, nuts or fillers. Made with organic ingredients. These cakes use flaxseed (which is naturally high in fiber), coconut oil, erythritol and monk fruit.

Bonus, the blueberry flavor tastes like real deal blueberry muffins. The carrot cake is very impressive. They are soft, moist, taste downright sinful and you know what? No weird digestion issues, aftertaste or negative side effects.

You can order them HERE. SAVE 20% with code: CASTAWAY (only valid thru Oct)

keto cakes

colorful nush cakes

So….what are Nush Cakes and where did they come from?

Created by a mama who wanted to make low carb, low sugar food for her family. Muffy Mead-Ferro is all of us, trying to get our families to eat better!

The more we read and the more we know about how our bodies work, the more committed we are to helping people get off the sugar-and-carb roller coaster. And it is a roller-coaster! Have you ever noticed when you have one chocolate chip cookie, all you want is 10 more? That’s partly because your blood sugar is spiked, and then crashes, and the quickest way to prop it up again is more sugar. Meanwhile, you’re growing a huge colony of sugar-loving microbes in your gut that are also demanding more sugar. We think it’s time to turn this train around! -Nush Cakes Mission

nush cake

The Ingredients

All of the flavors are made from the same base:

Water, Organic Flaxseed Meal, Organic Coconut Oil, Egg, Organic Glycerin + Organic Baking Soda.

Then natural flavors like rosemary extract, sea salt, blueberry etc are added for flavor variations. Full disclosure… the BLUEBERRY is hands down my favorite, and it’s NUT FREE TOO!

Yes, dairy and nut free, organic keto snack. Bonus because they are made with flax they are organically high in fiber, so the net carb count is really low. None of that smoke and mirrors where a fiber is added to a recipe to achieve this. These cakes are the real deal.

So there you have it! I’m excited about these. I like to company and I reached out to them, and they were really stoked to help me spread the word.

So much so that they gave me a killer discount code for you CASTAWAY will save you 20% on all your purchases through October! 

I like to serve it up with some whipped coconut cream, lemon zest and flake salt. So delicious!

Low Carb Chocolate Chip Cookies (Paleo, Keto)



Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)


These allergen friendly fat bombs are delicious! They’re made with sunflower seed butter, hence the name: Sunshine Fat Bombs. The sun butter is mixed with coconut cream and coconut oil. Lightly sweetened, splash of vanilla. Finished off with a layer of dark chocolate and flaked salt. What’s not to like?

Similar to peanut butter cups, these nut and dairy free fat bombs are creamy and light and like a classy cousin of the peanut butter cup.


Low Carb Sweetener Guide

I use Anthony’s Goods Erythritol for this. Swerve has been giving me cramps, I think it’s the oligosaccharides which are a pre-biotic fiber.  These non-digestible fibers tend to be rough on the gut.

Stevia Glycerite is another favorite of mine. It’s not as sweet as the other liquid stevia. The glycerite is thick, like syrup and about 3x as sweet as sugar. I also don’t experience and aftertaste with it.

Monk fruit is picking up popularity, but Pure Monk fruit is sooooo strong it’s hard to use. Lakanto brand markets as a monk fruit sweetener but it’s really a blend of erythritol and monk. Folks seem to really like it though.

If you don’t do low carb sweeteners I would recommend honey for these.

A complete guide to low carb sweeteners HERE.



More About These Fat Bombs!

This recipe is a no-bake recipe. You don’t even have to heat the mix. Boom. Perfect summer treat.

I like using Alter Eco 90% dark chocolate, you can also use Lily’s Dark Chocolate or unsweetened dark chocolate.

For the flake salt, I keep a box of Maldon Flake Salt around for these finishing touches, but you can use regular salt or omit it.

As for the mold, these are big ice cube molds I found at Target, you can use these, these or these.

You can get all the ingredients for these at 25-50% on THRIVE MARKET! Check it out, Now! 




Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)


These dairy free, nut free, fat bombs are easy to make and delicious!

  • Author: Cristina Curp
  • Prep Time: 10
  • Total Time: 10
  • Yield: 6


1/4 cup sun flower seed butter, I use this one 

1/4 cup coconut cream (from a chilled, full fat coconut milk can)

3 tablespoons coconut oil, divided

1/4 teaspoon fine salt

2 tablespoons erythritol, or preferred sweeter, see substitution guide above

1 teaspoons vanilla extract

6 squares dark chocolate (about 50 grams)

Flaked salt, optional



Start with room temperature ingredient. If your coconut oil is solid run the jar under warm water to liquefy. Combine the sunflower seed butter, coconut cream, 2 tablespoons coconut oil, fine salt, sweetener, and vanilla until smooth. I use a small whisk.

Distribute the mix into 6-8 slots of a silicone mold, cupcake mold etc. Tap the tray or mold on the counter to settle the mix flat in each slow. If it’s really thick use a small spoon to flatten. Place in the freeze on a flat surface.

Chop up the chocolate and put it in a small bowl with the remaining coconut oil. Microwave for 30 seconds. Then stir until liquid. If it has not fully melted, give it another 10 seconds.

Stir well and let is sit at room temperature for 10 minutes. Then take the fat bombs out of the freeze and distribute the melted chocolate between them. For 6 I had about 3 tsp per fat bomb.

Carefully put the fat bombs back in the freezer on a level surface and freeze until hard or overnight. Un-mold, finish with a sprinkle of flake salt. Store in tupper ware in the freezer.



I have not included macros for these because the brand of sunflower seed butter and sweetener used will change that information. I recommend  Keto Diet App to track macros.


  • Serving Size: 1 fat bomb

Keywords: fat bomb

dairy free fat bomb

2018 Wellness Toolbox!

Chocolate Keto Mug Cake (Paleo, Dairy Free, Nut Free)

Flourless Double Chocolate Muffins

Flourless Double Chocolate Muffins

keto muffin

Today is my husband’s birthday! We’re in a new house, with no furniture and bare essentials in the kitchen. Luckily, I have some friends in town that lent me a skillet and a few kitchen wares to include a muffin pan. Hence… MUFFINS! Yup… I was itching to get recipe developing in the new place, and with J’s bday, it just seemed right that it would be a sweet treat. Although these aren’t for his birthday! Ha! Jack really wanted to bake. Today we’re also making the muffins from my cookbook. 

Chocolate Lover’s Muffin

Rich and gooey, made even richer and gooey by the melting chocolate chunks! These flourless muffins are made of eggs, cacao, tahini, and love. Little hands helped stir this recipe together and the hopes of a 5-year-old made it work. Sometimes, I swear, I don’t know how these things turn out. I’m a mix everything up and hope for the best kind of cook. I’m instinctual and the opposite of calculated.

paleo chocolate muffin

Paleo. Check! Keto. Check! Dairy + Nut Free. Check!

Yup, flourless double chocolate muffins check the allergen boxes (except egg free, sorry). Bonus, they’re pretty flexible in terms of seed butter… which what you got. Tahini, sun butter, tigernut butter… even if you want to use peanut or almond butter. It’ll do.

As far as the sweetener I used a mix of stevia and local raw honey since I made these for the boys. But using ChocZero, Lakanto or another low carb liquid sweetener will work just fine. When using a low carb sweetener these bad boys are only 10 total carbs per serving, which is pretty rad for a muffin!

healthy chocolate muffin

keto chocolate muffin

keto chocolate muffin


Flourless Double Chocolate Muffins

keto muffin

One bowl, easy peasy recipe for moist and rich chocolate muffins!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 9
  • Category: keto
  • Method: baking


2 large eggs, room temp

1/4 cup room temp coconut oil (this one)

2 tablespoons nut or seed butter

1/4 cup Lakanto Sweetener or other granulated sweetener

1 teaspoon liquid stevia glycerite, not the regular liquid stevia (this one), optional, see notes

1 sifted cup cacao powder (this one), or use a spoon to fill up your measuring cup, do not scoop it up

1 scant teaspoons salt (this one)

1 teaspoon baking soda

1 teaspoon ground coffee (instant coffee or fresh espresso grind)

1/4 cup coconut cream (this one) or cashew creamer

1/4 cup hot water, more as needed

60 dark chocolate chips or chunks


Pre-heat the oven to 350F. Line a muffin tin with muffin liners and lightly spray with coconut or avocado oil.

In a large bowl whisk together the eggs, coconut oil, and seed butter with a fork until fluffy.  Add in the sweeteners and mix in thoroughly.

Stir in the cacao powder, baking soda, salt, and coffee until well combined, and sort of dry.

Add the coconut cream, followed by the hot water and stir until the mix is fluid again. If the mix is thick like a stiff paste, add in spoonfuls of hot water, one at a time, mixing it in completely before the next,  until it becomes fluid but thick like cake batter!

Give it a taste (that’s right, lick the spatula), adjust salt or sweetness as needed.

Mix in half of the chocolate chunks or chips, if you are using a bar, chop it up into small pieces.

Distribute the batter into the muffin pan, filling 9 slots.

Top each muffin with 2-3 pieces of the remaining chocolate.

Bake for 15-20 minutes until slightly risen and firm looking, remove them from the oven and let them cool completely before handling.


*Nutrition Facts Reflect Use of Low Carb/Calorie Sweetener Like Lakanto, total carbs not net* Depending on which keto sweetener you use you may need to use less than 1/4 cup. Please follow manufacturer instructions and/or your preferences.

*If you want to omit the Stevia use 1/3 cup granulated sweetener


  • Serving Size: 1
  • Calories: 145
  • Sugar: 0.2
  • Sodium: 36.3
  • Carbohydrates: 10.3
  • Fiber: 3.8
  • Protein: 3.8

Keywords: flourless chocolate muffins

flourless muffins


Cheesy Cauliflower and Crispy Steak Casserole (Dairy Free, Keto, Paleo, Whole30)


Superfood Sheet Pan Omelet (Paleo, Keto, Whole30)


Instant Pot Chicken and Mushroom (Paleo, Whole30, Keto)



Coconut Lime Cake (Keto, Paleo, Dairy Free, Nut Free)

Summer seems to be birthday season around here and having a killer cake on hand is a must! This dairy-free keto cake is as good as it gets. It tastes like decadent, tropical rum cake. It’s moist, flavorful, elegant and beautiful and it’s easy to make!

I made this cake for my unsuspecting stepdad who flew to Hawaii with my mom on his birthday! We had dinner, we had cake, everyone was hooked. Then I kind of forgot about this recipe until today!

coconut keto cake

Dairy Free Keto Cake… and Paleo? and Sweetener Free too?

So I remembered this cake because it came up in a dairy-free keto facebook group… does someone have a sweetener free cake and I thought of this one. It originally only uses 1/3 cup of erythritol for the entire cake… that could easily be omitted with little change to the flavor.

Then I thought … some delicious replacements would be Primal Fuel Vanilla Collagen (adds vanilla flavor and a hint of sweetness) or MCT Oil Powder for texture!

Either way, you can’t go wrong.

The Cream… Coconut Cream

Is simple. Chill a can of full fat, good quality coconut milk overnight. Open the can while it’s still very cold. Scoop out the hard, creamy, coconut milk fat. Promptly whip that up with lime zest, pinch of salt and the optional stevia.

Whip with egg beaters until it looks whipped, fluffy and smooth. Then keep cold, in the fridge. Quickly dress the cake. Keep that cold too until ready to serve.

For those who have had trouble with this recipe, I made it on IG stories to help you 🙂 Watch and learn my loves!


Coconut Lime Cake (Keto, Paleo, Dairy Free, Nut Free)

coconut keto cake

A simple, delicious cake for any occasion. Dairy and nut free with a sweetener free option!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 layer 6" cake


For the Cake:

1/2 cup coconut flour

1/3 cup erythritol or other granulated sweetner (optional, see notes)

2 tsp baking powder

1/4 pinch salt

2 limes zested

4 large eggs

1/4 cup coconut oil

1/2 cup coconut milk (left over from coconut milk can) 

1/4 cup unsalted ghee, softened butter or lard


2 cans full fat coconut milk, chilled (use the cream on top) 

1 lime zest

10 drops liquid stevia or 1 tablespoon honey (optional)

pinch of salt


Pre-heat oven to 350F. Lightly grease two 6″ cake pans. 

Sift the dry ingredients (flour, sweetener, baking powder, and salt) together in a small bowl. 

In a large bowl mix with an electric hand mixer beat the eggs, milk, lime zest, coconut oil, and lard for 2-3 minutes until foamy and fluffy. 

Add the dry ingredients to wet ingredients and beat until well combined. 

Pour the cake mix into the two prepared cake pans, place them on a sheet pan and bake 25-30 minutes until a toothpick inserted comes out mostly clean.

Let the cakes cool completely before unmolding. Set them to chill while you make the coconut cream.

In a small bowl whip the coconut milk fat until with a hand mixer until smooth and whipped. Add in the lime zest, stevia if you’re using it and salt. Then use a cold metal spatula to spread some on top of one cake round in the middle.

Stack the cakes and then use the rest of the cream to frost the outside of the cake. Keep the cake chilled until ready to serve!


*Use of sweetener is optional in this recipe the natural sweetness of the coconut and lime are enough if you don’t do keto sweeteners! Alternatively, you may use raw honey if you eat honey, Vanilla Collagen Primal Fuel or MCT Oil Powder instead of the erythritol too!*

keto cake



Chocolate Keto Mug Cake (Paleo, Dairy Free, Nut Free)







3 Ingredient Keto Mug Cake (Dairy Free, Nut Free, Paleo)

keto mug cake

Oh the mug cake! Not going to lie, the first time I heard of mug cakes I thought they were an abomination. However, I have since been converted. Alas, I am quite the mug cake connoisseur. This dairy-free, flourless, no sweetener added keto mug cake is my masterpiece!

dairy free keto mug cake

keto mug cake
dairy free keto mug cake

The Evolution

At first my keto mug cake experiments were too egg. Or too dry. Then there’s the one in my upcoming cookbook, MADE WHOLE. It’s absolutely DIVINE, but definitely on the overindulgent side. Which, hey, don’t get me wrong, those recipes have their place, but it’s not your everyday mug cake. Then I have my super healthy coconut based mug cake… but this one… THIS KETO MUG CAKE is simple and elegant… and I am in love!

keto mug cake

Ingredients Matter

You will need a GOOOOODDD dark chocolate or low carb chocolate. Lily’s Brand is the status quo. However, as of late it’s not jiving with my body. So I’ve opted for Alter Eco 85 or 90% dark that is only 4 ingredients and has less carbs than even Lily’s despite being sweetened with cane sugar. It’s so minimal, it has no effect on my blood sugar.

Next, you will need a cream. I like coconut cream for this, but my dairy-free coffee creamer works great if you have some on hand!

Lastly a large, pastured egg.

Optional ingredients include a pinch of salt (highly recommended) and if you’re really a sweet lover a few drops of liquid stevia! 


3 Ingredient Keto Mug Cake

keto mug cake

A delicious, 3 ingredient (maybe 5) mug cake to satisfy all your cravings!

  • Author: Cristina Curp
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Total Time: 4 minutes
  • Yield: 1 serving



  • pinch of salt (optional)
  • 5-10 drops stevia (optional)


  1. Chop up the chocolate and put it in a ceramic mug.
  2. Microwave on high for 30 seconds. Stir until totally melted.
  3. Add in the coconut cream and stir into the chocolate to make a thick ganache.
  4. Mix in the egg until smooth.
  5. If using, add in the salt and stevia.
  6. Microwave for 60 seconds on high.
  7. To bake, made it in an oven safe ramekin, bake at 350F for 15 minutes or until set.
  8. Let it cool down for a few minutes, and dig in!


If you don’t have a dark chocolate bar here is how to make it with cacao powder. Mix the coconut cream and egg until smooth. Add in 20 drops stevia,  1 tsp vanilla extract and a pinch of salt. Then mix in 3 tbsp cacao powder, mix until smooth. Microwave for 1 minute or bake.


  • Serving Size: 1
  • Calories: varies greatly on chocolate bar used!

Keywords: keto mug cake

keto mug cake


Made Whole: more than just dairy free keto cookbook

Dairy Free Cream — 3 Ways!

Vanilla Tahini Fudge Fat Bomb (Keto, Paleo, Dairy + Nut Free)

A non-chocolate treat? How am I?? Hehe… well this Vanilla Tahini Fudge is a delicious reason to set that chocolate aside. I love the toasty tahini flavor, the familiar vanilla, and the creamy coconut. With a handful of ingredients, these freeze fudge bars are an easy treat, snack or fat bomb to keep stashed away for … well, any reason!

So let me tell you about these special keto vanilla fat bombs! 

vanilla keto fat bomb

About the Ingredients:

Tahini: A good source of methionine which aids in liver detox, vitamin E and a few of the B’s too! THIS ONE is non-gmo, organic and affordable!

Coconut Cream: Is a great dairy free alternative to baking and cooking. Use it like you would heavy cream! You can buy coconut cream like THIS ONE or buy full fat, unsweetened coconut milk, and put it in the fridge for the cream to separate to the top, like THIS ONE. 

Coconut Oil: Other than being a great saturated fat, great for cooking, frying and baking… Coconut fat is rich in MCT’s (medium chain triglycerides) which help your body stay in ketosis!

Stevia Glycerite: This type of stevia is my favorite. It’s not as strong or bitter as the dropper variation. It’s sweet and mild. I really like it, you use a little more than the dropper kind, so if you’re using regular liquid stevia you will need to use much less. Perhaps 10-20 drops. This stevia is so mild I measure it in teaspoons. It is becoming my favorite keto sweetener. I use THIS ONE.

Vanilla Bean: Using vanilla extract is A-ok too! I just prefer the rich flavor of vanilla bean scrapings. I slit the bean with a paring knife, unfold the sides open and use the knife to scrape out the sticky, black insides. 2 beans will only yield about 1/2 a tsp but that is enough!! This stuff is GOLD. But expensive, see HERE. So if you go the extract route, I like THIS ONE. 

I use a silicone mold to make these keto vanilla fat bombs, like THIS ONE. 

Gently Heat. Mix. Mold. Freeze. Done.




Vanilla Tahini Keto Fudge

Raw, easy, 5 ingredient keto fudge, that’s not chocolate! Keto Vanilla Fat Bombs like no other!

  • Author: Cristina Curp
  • Prep Time: 5
  • Total Time: 5
  • Yield: 6



  1. In a small sauce combine the coconut oil, coconut cream and tahini.
  2. Heat over low heat, stirring until well combined.
  3. Remove from the heat.
  4. Whisk in the vanilla, salt and stevia and continue to whisk until the mix cools a bit.
  5. Divide the mixture between 6 silicone molds, or pour into a small loaf pan lined with parchment paper.
  6. Freeze for 1 hour or until completely firm.
  7. If using a silicone mold, pop them out of the molds and store in a tupperware in the fridge.
  8. If using a loaf pan, lift up by parchment paper and cut into 6 squares. Store in tupperware in the fridge.


  • Serving Size: 6
  • Calories: 237
  • Fat: 25
  • Carbohydrates: 2.5
  • Fiber: .9
  • Protein: 1.8

dairy free keto fat bomb

Homemade Keto Chocolate (Step by Step Tutorial)

Coconut Caramel Slice (Paleo, Keto, Nut Free)


Peanut Butter Brownie Cookies (Keto, Paleo, Flourless)

You guys, these are so decadent. Keto chocolate brownie cookies stuffed with salted peanut butter. Well, I use sunflower seed butter to keep then nut free, but you know what I mean. Keto Peanut Butter Brownie Cookies! Easy to make. Epic. And inspired by these cookies. Bakerita is a baking mastah! So I took a page from her book for the flourless base and keto-fied the recipe and added my own twist.

keto brownie cookies

keto brownie cookie

Big @SS Cookies

This recipe makes 6 large cookies. You’re going to roll the dough into large balls in your palm. Flatten the dough and fill it with a spoonful of sun butter, a pinch of salt and the close your palm around it, rolling the cookie into a ball. Then gently flatten the ball, bake a viola! Easy. Delicious. These Keto Peanut Butter Brownie Cookies, are really a no-fuss recipe.


Because you are my people, and we are all about making and enjoying foods that work for your body, there are ways to tweak this keto peanut butter brownie cookie recipe to work for you!

If you’re not into nut or seed butter you can fill the dough with chopped up dark chocolate, or just mix in chocolate chips.

If you don’t have ghee you can use softened butter. If you can’t do dairy, use softened coconut oil.

I haven’t tested it, but if you’re egg-free you can try a flax egg. Usually, 1-egg recipes work well with a flax egg.

If you don’t use Swerve, you can use coconut palm sugar or raw honey.


Tip on Measuring the Cacao:

Use a spoon to fill your measuring cup with cacao powder. Scooping it up from the bag will result in a packed cup, which will make dry, crumbly cookies. As a rule of thumb, this is a good way to measure dry ingredients for baking! 


Keto Peanut Butter Brownie Cookies

Flourless, keto and paleo friendly decadent chocolate cookies filled with salted nut or seed butter!

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 6


  • 1/2 cup brown butter ghee (lard or coconut oil)
  • 1/2 cup confectioner’s Swerve
  • 1 large egg
  • 1 tsp vanilla extract
  • 10 drops stevia glycerite (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cacao powder (see notes above)
  • 1/3 cup unsweetened, unsalted sun flower seed butter (or peanut butter)


  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl mix together the ghee and Swerve until smooth.
  3. Add in the egg, vanilla and stevia and mix again until smooth.
  4. Add in the baking soda, salt and cacao powder. Mix until a smooth dough forms.
  5. Measure your the sun butter and have some salt at the ready.
  6. Shape the dough into 6 large balls.
  7. One at a time, flatten a cookie ball in your hand, place a spoonful of sun butter in the center, add a pinch of salt. Close the cookie dough around the seed butter (like stuffing a meatball). Then roll it to a round ball again in your hand.
  8. Place on the lined sheet pan and gently press down to flatten to 1/2 inch thick.
  9. Repeat with remaining dough and seed butter.
  10. Bake for 12 minutes.
  11. Remove from the oven and let them cool on the sheet pan for 20 minutes, then transfer to a wire rack to completely cool.
  12. Enjoy!


  • Serving Size: 6
  • Calories: 325
  • Sugar: (alcohols) 20g
  • Fat: 28g
  • Carbohydrates: 30g
  • Fiber: 6.3g
  • Protein: 6.7g

*Macros per BIG cookie *you can also make 12 regular sized cookies from the recipe for 15g total carbs per cookie. I find that half of one large cookie is enough for me, these bad boys are RICH*

keto brownie cookie

Shop For Recipe Essentials:

Homemade Keto Chocolate (Step by Step Tutorial)


Easy Keto Shortbread Cookies (Dairy Free, Egg Free)

keto shortbread cookie

dairy free keto shortbread cookie

dairy free keto shortbread cookie

dairy free shortbread cookie

These keto shortbread cookies are the real deal! Made with delicious hazelnut meal that lends the most delicate flavor, mixed up with healthy coconut oil and baked to golden perfection. To take it over the top I’ve dipped these bad boys in dark chocolate for a  keto cookie that is just to die for! 

The Keto Shortbread Cookies DAIRY FREE… NO BUTTER HERE! 

Can it be? Yes! It comes together so so easily and thanks to your friend gelatin, the cookie still has great structural integrity while keeping the traditional buttery crumb of shortbread. The flavor combo is reminiscent of Nutella. Chocolate and hazelnut are a match made in heaven! 

keto shortbread cookie

keto shortbread cookie


Shop the ingredients for these easy keto shortbread cookies (Amazon Affiliate Links):

I make my own grain-free baking powder with cream of tartar, tapioca starch, and baking soda, HERE.

paleo shortbread cookies

Have you pre-ordered my keto-paleo cookbook yet? 

More Than 145 Anti-Inflammatory Keto Paleo Recipes to Nourish You From the Inside Out


Easy Keto Shortbread Cookies

dairy free keto shortbread cookie

Super easy, delicious and allergen friendly! These shortbread cookies are legit!

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


  • 1/2 cup fine ground hazelnut meal/flour
  • 3 tablespoons fine ground coconut flour (see notes)
  • 1 tablespoon pastured gelatin (I use Vital Proteins)
  • 1/4 cup confectioner’s Swerve (erythritol)
  • 1/2 teaspoon baking powder (I use homemade, see link above)
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 bar low carb dark chocolate


  1. In a large bowl whisk together the flours, gelatin, Serve and baking powder until not clumpy anymore and well combined
  2. Add in the coconut oil and vanilla extract. Mix with a spatula until a dough forms. If the dough is too wet, add in one more tablespoons coconut flour. If it’s too dry, add in one more tablespoon coconut oil and/or a splash of water.
  3. Use a small cookie scoop to shape 10-12 small balls.
  4. Place them on a silicone or parchment paper lined sheet pan and press down, GENTLY, with your palm until about the cookies are about 1/4 inch thick. Sprinkle with salt.
  5. Place the sheet pan in the fridge while the oven pre-heats.
  6. Pre-heat the oven to 350F. When the oven reaches 350F, take the cookies (on the sheet pan) from the fridge and place it in the oven, middle rack.
  7. Bake for 8-10 minutes, until the edges are golden.
  8. Remove from the oven and let the cookies cool completely before removing from the sheet pan.
  9. In a small bowl, microwave the chocolate for 30 seconds. Stir until completely melted. If it won’t melt all the way, give it another 10 seconds, then keep string until it’s completely smooth and beginning to cool and thicken.
  10. Tilt the bowl to one side so the chocolate is deep enough to submerge half a cookie.
  11. One by one dip the cookies slowly, and let the excess chocolate drip off. Then place the cookie on a wire rack or back on the parchment paper.
  12. Repeat with all of the cookies.
  13. Then take a spoon and go over the cookies drizzling the remaining chocolate.
  14. Place the cookies in the fridge for the chocolate to harden.
  15. Then dig in! Store leftovers in tupperware at room temp for 3-4 days.


  • -You can skip the chocolate if its not your thing!
  • -You can also dip/drizzle coconut butter on these, yum!
  • *For Paleo Make powdered sweetener by grinding your maple or palm sugar in your high powered blender*
  • *IF you are using REGULAR coconut flour, start with 2 tablespoons, add more as needed to form a dough. Coconut flour density varies brand to brand. The mix should not be crumbly. It should be a very wet sand texture.

Macros per cookie (pls note I don’t omit the sugar alcohol carbs)

  • Calories 144, Fat 14g, Carbs 8g, Fiber 2g, Protein 2g, Sugar Alcohol: 4g


  • Serving Size: 12


Flourless Avocado Brownies (Keto, Paleo, Dairy Free)


Pumpkin Butter Slice (Keto, Paleo, Superfood)


Chewy Chocolate Chip Keto Cookies (Paleo, Dairy Free, Egg Free Option)

Chocolate Keto Mug Cake (Paleo, Dairy Free, Nut Free)

I’ve been keeping this squeaky clean, chocolate keto mug cake in my back pocket for a while.  My hope was to make a recipe video for it and debut it once I re-introduced eggs, stevia, and cacao from my AIP Keto Reset. But re-intro’s have been crazy. Life has been crazy. Amazing- but crazy. Announcing my new book crazy. Oh yeah, I wrote a dairy + nut free keto paleo cookbook. Made Whole. Check it out HERE. 

keto mug cake

So! I’m posting this chocolate keto mug cake recipe now. Why? Because you deserve it! It’s easy to make. Dairy free, nut free an totally delish. Bonus it serves two. The perfect treat to whip up with your honey while you Netflix and Chill.


Mug Matters 

So technically they’re not mug cakes because I used 6 ounce Pyrex ramekins. But I mean… you microwave them, so yeah, mug cake. You simply mix up the ingredients in a small bowl and distribute evenly among the ramekins. Nuke and presto!

However, you can add the mix to a large mug, you know the one you use when you’re only having “one cup of coffee” but it’s actually the size of your face. That one. And double the cooking time.


A tad bit of coconut flour to thicken. A good amount of anti-oxidant cacao (or carob powder). Large eggs, for binding, fluffy factor and protein. Coconut milk and coconut oil for fat. Stevia glycerite, my preferred kind (taste best and it’s better quality). Baking soda. Pinch of salt. Splash of vanilla.

These chocolate keto mug cakes aren’t eggy or spongy and they taste like real cake, without the sugar overload. 

Shop the ingredients here:



Keto Chocolate Mug Cake

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 1
  • Total Time: 6 minutes
  • Yield: 2


  • 1 ½ tablespoons coconut flour
  • ¼ cup cacao powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon fine Himalayan salt
  • 2 large eggs
  • ¼ cup coconut milk
  • 3 tablespoons coconut oil, plus more for greasing
  • 30-40 drops Stevia Glyceride
  • ½ teaspoon vanilla extract
  • 2 tablespoons coconut cream, from a chilled coconut milk can


  1. In a small bowl combine the coconut flour, cacao powder, baking soda and salt. Stir with a fork to combine.
  2. Add in the eggs, coconut milk, coconut oil, stevia and vanilla. Mix with the fork until fully combined. If the eggs are cold the coconut oil might clump up- that’s okay.
  3. Lightly grease your ramekins then pour in the cake mix half in each ramekin. Place them in the microwave and cook for 1 minutes.
  4. You can also make these in the oven, 350F for 15 minutes or until done.
  5. Place a tablespoon of coconut cream on each mini cake and dig in!


  • Macros per cake: Calories 391, Fat 33g, Carbs 14g, Fiber 7g (7 net carbs), Protein 11g


  • Serving Size: 2

keto mug cake

Flourless Avocado Brownies (Keto, Paleo, Dairy Free)

Chewy Keto Cookies (Nut Free, Egg Free, Dairy Free)

Single Serving Keto Bread (Dairy Free, Paleo, Low Carb)