Ingredients:

• 2 pears
• 1 tablespoon lemon juice
• 2 tablespoons honey
• ¼ cup water
• 2 tablespoons melted butter
• ⅓ cup Nature’s Earthly Choice^™ Nut Flour Blend
• ⅓ cup old-fashioned oats
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon apple pie spice
• 1 teaspoon pure vanilla extract

Directions:

1. Pre-heat the oven to 375 degrees Fahrenheit. Slice each pear in half and scoop out the seeds. To make room for filling, scoop out more flesh. Lightly brush each half with melted butter and set the remaining butter aside.
2. In a bowl, combine the lemon juice, honey, and water. Place the pears in a baking dish and pour the honey mixture over them.
3. In a separate bowl, mix together the nut flour, oats, brown sugar, cinnamon, apple pie spice, vanilla, and remaining butter. Scoop onto the pear halves.
4. Bake for 25 minutes or until the pears are tender, light brown, and bubbling. Serve warm with whipped cream and an extra drizzle of honey.

Ingredients:

• 2 cups all-purpose or whole wheat flour (or combination)
• ½ cup Nature’s Earthly Choice^™ Nut Flour Blend
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon organic cane sugar
• 3 tablespoons olive oil or melted butter
• ¼ teaspoon lemon juice or apple cider vinegar
• 2 tablespoons honey or maple syrup
• 2 eggs
• 3 to 6 tablespoons milk of choice

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit. In a large bowl, combine the flours, baking soda, salt, and sugar.
2. Mix in the olive oil, lemon juice, honey, and eggs. Slowly add milk until a thick batter forms. Depending on the type of flour(s), you may need anywhere from 3 to 6 tablespoons (More fiber-rich flours, like whole wheat, call for more liquid.)
3. Scoop large spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. Press down slightly. Bake for 15 minutes or until golden brown. Serve immediately with butter, jam, or honey.

Ingredients:

• 1 egg
• ¼ cup brown sugar
• 2 medium ripe bananas
• ½ cup non-dairy milk
• 1 teaspoon pure vanilla extract
• 1 cup oats
• 1 cup Nature’s Earthly Choice^™ Nut Flour Blend
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with cupcake liners. In a large bowl, whisk the egg and brown sugar until creamy.
2. Mash the bananas with a fork and add to the egg mixture. Mix in the milk and vanilla extract.
3. Fold in the oats, nut flour, baking powder, and cinnamon. Transfer the batter to the muffin tin, filling each liner ½ full. If you’d like, garnish with extra brown sugar.
4. Bake for 15 to 20 minutes or until a toothpick comes out clean.

Ingredients:

• ½ cup organic cane sugar
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• ¾ cup olive oil
• 2 ½ cups all-purpose or whole wheat flour (or combination)
• ½ cup Nature’s Earthly Choice^™ Nut Flour Blend
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ to ¾ cup dried cranberries

Directions:

1. Pre-heat the oven to 375 degrees Fahrenheit. In a bowl, combine the sugars, eggs, and vanilla until creamy. Add the olive oil and mix well.
2. In a separate bowl, combine the flours, salt, and baking soda. Add the dry ingredients to the wet, mixing continuously. Fold in the dried cranberries.
3. Drop golf-ball sized scoops onto a greased baking sheet, about 2 inches apart. Slightly flatten each ball. Bake for 10 to 12 minutes or until lightly golden.

Ingredients:

Pancakes

• 2 eggs
• 1 cup ricotta
• 1 cup all-purpose flour
• ¼ cup Nature’s Earthly Choice^™ Nut Flour Blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons organic cane sugar
• 1 teaspoon pure vanilla extract
• ¾ cup non-dairy milk

Mocha Syrup

• ½ cup strong coffee
• ½ cup chocolate chips
• 2 to 3 tablespoons organic cane sugar
• 1 teaspoon olive oil

Directions:

1. Separate the egg yolks and egg whites. If needed, drain the ricotta and pat dry.
2. In a bowl, combine the flours, baking powder, salt, and sugar. In a separate bowl, mix the ricotta, vanilla, milk, and egg yolks together. Slowly combine the wet ingredients and dry ingredients.
3. In another bowl, whisk the egg whites vigorously until frothy. Add to the batter in increments, making sure to mix well.
4. Over medium heat, add ⅓ cup scoops to a greased pan. Cook each side until golden, about 2 to 3 minutes on each side.
5. While the pancakes are cooking, warm the coffee in a small pot over low-medium heat. Add the chocolate chips, sugar, and oil until the chocolate completely melts. Stir frequently to avoid chocolate from sticking to the bottom. Drizzle the warm syrup over the pancakes.

Ingredients:

• ½ cup shredded cheese
• 1 egg
• 1 teaspoon Nature’s Earthly Choice^™ Nut Flour Blend
• ¼ teaspoon baking powder
• ¼ teaspoon Italian seasoning (optional)
• Salt and pepper (optional)

Directions:

1. In a large bowl, combine the cheese, egg, nut flour blend, baking powder, and spices. Mix well.
2. Preheat a mini waffle maker. Spray with cooking spray. Add ½ of the batter to the waffle maker, then cook for 3 minutes or until golden brown and crispy. Repeat with the rest of the batter. Use chaffles as sandwich bread or pizza crusts. This recipe makes 2 keto chaffles.

Ingredients:

• ⅓ cup Nature’s Earthly Choice^™ Nut Flour Blend
• ½ cup full-fat cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons monk fruit sweetener
• 4 eggs
• Berries, coconut flakes, cinnamon (for topping, optional)
• Sugar-free maple syrup (optional)
• Butter

Directions:

1. Add all the ingredients (except the toppings) to a blender. Blend until smooth.
2. Melt butter in a medium skillet over medium heat. Add about ¼ cup batter. Cook for about 3 to 4 minutes, or until the edges are slightly set. Flip and cook for another 3 minutes. Top with butter, berries, coconut flakes, cinnamon, and/or sugar-free maple syrup. This recipe makes about 8 keto pancakes.

Ingredients:

• ¼ cup Nature’s Earthly Choice^™ Nut Flour Blend
• 3 eggs
• ¼ cup + 3 tablespoons heavy cream
• ½ tablespoon xanthum gum
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• ½ cup shredded cheese
• ⅓ cup breakfast sausage, diced
• Fresh or dried herbs, for topping (optional)

Directions:

1. Preheat oven to 425 degrees Fahrenheit. In a large bowl, whisk the eggs and heavy cream. Add the nut flour, xanthum gum, baking powder, and spices. Mix well.
2. Fold in the cheese and sausage. Scoop into greased paper muffin cups or silicone baking cups. Bake for 15 minutes until golden brown, then let cool. Garnish with fresh or dried herbs. This recipe makes 6 keto muffins, but can easily be doubled or tripled.