
Makes 1 muffin
Pumpkin seeds are a surprising ingredient in this muffin! You can find pumpkin seeds, sometimes labeled pepitas, in the international food isle in grocery stores. These are not the same variety as pumpkin seeds from jack-o-lantern pumpkins; they have a green color and a skinny, oblong shape.
11 g egg whites, whipped into stiff peaks
6g pumpkin seeds, dried, ground into “flour”
5g mayonnaise, Hellmann’s
5g coconut oil, melted
3g calorie-free sweetener, Truvia
0.1 g baking powder
4g European-style butter, room temperature for serving
Preheat the oven to 350°F. Measure all ingredients on a gram scale. Fold the pumpkin seeds, mayonnaise, coconut oil, Truvia, and baking powder into the egg whites. Mix well to combine and pour the mixture into a silicone baking cup. Bake in the oven for 15 minutes or until the muffin is cooked thoroughly.

Makes 1 cupcake
Light and fluffy vanilla cupcakes that taste very similar to the store bought box mixes!
16 g raw egg whites, beaten stiff
10.4 g walnut oil
5g European-style butter, melted
4.2 g coconut flour, Bob’s Red Mill
1.5 g calorie-free sweetener, Truvia
0.2 g baking powder
3–5 drops of vanilla flavor, Bickford
Preheat oven to 350°F. After measuring all ingredients on a gram scale, carefully fold the oil, melted butter, coconut flour, Truvia™, baking powder, and vanilla flavor into the egg whites. You do not want to deflate the egg whites; this is what gives the cupcake its fluffy texture. Pour the batter into a silicone cupcake liner and bake for about 15 minutes or until cooked thoroughly.
Notes: Replace some of the oil with sweetened, flavored whipped cream, butter or whipped vegetable shortening as a frosting if desired.

The creaminess of the goat cheese or Chevre cuts the sharp, briny flavor of the olives nicely. This snack has a very sophisticated taste and appearance!
30 g green olives, bottled
13.4 g goat cheese
7g olive oil
Optional: salt/pepper, pinch of cayenne pepper
After measuring all ingredients on a gram scale, slice the olives in half lengthwise. Spread a small amount of the cheese on the top of each half. Drizzle the olive oil over the cheese and olives and then sprinkle with the optional ingredients.

This chocolate custard is smooth textured and easy to make in large batches.
9 g European-style butter, melted
19 g raw egg, mixed well
14 g 40% heavy cream
1g Hersey’s unsweetened cocoa powder
1g calorie-free sweetener, Truvia
Optional: pinch of salt, 3–5 drops of flavors such as vanilla or chocolate, Bickford
Preheat the oven to 350°F. Boil a kettle of water. After measuring all ingredients, combine and pour into a lightly greased custard dish. Place the custard dish in a shallow casserole pan and fill the casserole pan with boiling water about half way up the sides of the custard dish. Carefully place in the oven and bake for about 20 minutes. You can tell when the custard is done by gently shaking the custard. If the center is still liquid, cook 5 minutes longer or until the center is firm.

Cheese crackers are always a hit. Mix up a batch and send them to school!
18 g macadamia nuts, ground into butter
4.5 g cheese, Kraft Cheddar, block style, grated
3g egg whites
pinch of salt
After measuring all ingredients, mix together and drop “dime” size spoonfuls onto a silicone- or parchment-lined baking sheet. Bake in a 350°F oven for about 7–10 minutes or until lightly browned around the edges.
Notes: Using a “sharp” or strong flavored cheese will provide a better cheese flavor.

A very mild, soft texture cookie that is easy to make in large batches.
5.5 g Coconut flour, Bob’s Red Mill
10 g Raw egg, mixed well
8g Coconut oil
7g European-style butter
2g Calorie-free sweetener, Truvia
Optional: 3–5 drops of vanilla flavor, Bickford™
After measuring all ingredients, melt the butter and coconut oil. Add the remaining ingredients and stir very well. Divide the batter into three silicone baking cups or six mini silicone baking cups. Bake in a 350°F oven for 10–15 minutes or until lightly browned on the edges.
Notes: Add fresh fruit on the top of the cookies before baking for lower ratio needs.