What is a tea party without some scones to go with it? I have always adored the scent of lavender and when I found some culinary grade lavender buds I knew I had to make a recipe incorporating them. These scones are a light and delicious summertime treat to excite your tastebuds. Enjoy💜

 

INGREDIENTS

• 2/3 cup coconut flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 cup erythritol
• Pinch of salt
• 2 medium eggs
• 3 teaspoons lemon extract
• 2 tablespoons butter
• 2 teaspoons culinary grade lavender buds  PREPARATION
  1. Preheat oven to 390 F
  2. Grind the lavender into a finer powder (works best using a blender or coffee grinder)
  3. Combine the coconut flour, almond flour, lavender, baking powder, baking soda, erythritol and pinch of salt in a large bowl.
  4. In a separate bowl, whisk together the eggs, lemon extract, and melted butter.
  5. Add the wet mixture to the dry mixture. Mix well until it comes together as a loose dough.
  6. Portion into 6 small balls onto a tray lined with parchment paper, then use a small spatula and a clean hand to gently shape into 6 small triangles, approx. ¾-inch (2cm) high. Leave enough space between each scone as some spreading does take place. Place in the oven for 3 minutes, then reduce the temperature to 320 F and bake for an additional 10 minutes, rotating the tray once.
  7. Remove and allow to cool for at least 15 minutes before serving.

     • Nutrition (6 Servings)

       Per serving : 138 Calories; 10.5g Fat; 3.4g Sat; 65mg Cholesterol; 4.7 Net Carbohydrates; 1.6g Fiber; 4.5g Protein; 289mg Sodium; 66 mg Potassium

       Recipe Notes

       Lavender can easily overtake any recipe. It’s always best to use less than more.

     OPTIONAL GLAZE

      

     For an extra touch of sweetness on top you could do a simple glaze. I use Swerve confectioners sugar and mix with water until desired consistency. You could also add some lemon or vanilla extract or whatever flavor you prefer.

 

Tarragon is a very underused herb in my opinion. Fresh tarragon has a very mild black licorice taste to it. I might add that I cannot stand black licorice, but I do love this herb!

The French refer to it as “The king of herbs” and it pairs well with other herbs such as parsley and chives. It is very aromatic and also tastes fantastic in egg and fish dishes as well. Although today we are going to use it in one of my summer favorites of chicken salad. I prefer to use tarragon fresh but you could also use it dried. This salad has all the elements that make it taste fresh, crisp and delightful. I experimented with roasted walnuts as well so you could definitely sub out the pistachios for any nut you like best and I’m sure it would be just as tasty.

INGREDIENTS

 

Prepping some homemade granola is easy and very customizable 😃 You could throw in some sesame seeds, hemp hearts, sugar free chocolate chips etc. the possibilities are endless. This stuff is amazing and dangerously delicious! I usually eat it with unsweetened vanilla almond milk or unsweetened macadamia nut milk👌🏻Cruncy awesomeness that’s better than any cereal I’ve had!

Ingredients:

3 oz macadamia 

3 oz pecans

2 oz walnuts 

1 oz hazelnuts 

put in food processor for a few quick chops to desired consistency

Add 2 oz of pumpkin seeds

In a separate bowl mix

2 tsp vanilla extract

1 tsp cinnamon

3 tbsp coconut oil 

1 tbsp raw cacoa powder 

4 tsp stevia or sweetener of choice ( taste it! you can always add more)

Combine all ingredients and bake in single layer on a cookie sheet on parchment paper at 350 for 13 minutes 

Now mix in 2 oz of coconut flakes and it’s perfect!

This particular batch makes 8 servings
Serving size 1/4 cup
345 calories
35 grams fat
5.7 grams protein
5.5 grams carbs 3.5 grams fiber so 2 net carbs per serving 😃
Macros will vary some due to what brands you use but should stay pretty close to these👍🏻

Wow! What a treat! I wanted to make my sister a birthday cake to keep her on track with her lifestyle but still have the traditional birthday look so she doesn’t feel like she is missing out. This cake turned out exactly as I hoped and was so moist and delicious!

What you’ll need:

Sprinkles:

6 tbsp unsweetened coconut flakes

Liquid food coloring

Cake:

1/2 cup sour cream

1 tsp vanilla

1/3 cup water

1/3 cup erythritol (I used Swerve brand )

7 tbsp melted butter

3 eggs

2 cups almond flour

1 tsp baking powder

Icing:

1 cup butter

1 cup powdered erythritol (I used Swerve brand)

2 tbsp Heavy Whipping Cream

1 tsp vanilla extract

First lets make the sprinkles because they will need to dry.

Separate your coconut flakes evenly into 4 or 5 different bowls.

Add 6 drops of liquid food coloring into a bowl and mix with a toothpick.

Continue on with a different color for each bowl.

Set them aside and let them dry out.

Cake time!

In a bowl, mix together your almond flour and baking powder.

In a separate bowl, stir together your sour cream, vanilla and water.

Whisk in your sweetener, butter and whisk in each egg one at a time.

Add in a little almond flour and baking powder mixture to the wet ingredients and whisk in thoroughly before adding more.

Continue until the almond flour is gone.

Add in half of your colored coconut flakes and lightly combine.

Pour into a cake pan.

I used two 7 inch pans that I sprayed with avocado oil but it still stuck and I had to work some magic to get it out, so if possible I would suggest lining your pan with parchment paper.

Bake at 350 degrees for about 25 – 30 minutes or until you can put a toothpick into it and it comes out clean.

Let it cool.

For the icing:

Combine the butter, heavy whipping cream and vanilla in a bowl using a hand mixer.

Add in the confectioner erythritol and combine with hand mixer until it is evenly combined.

Once your cakes have cooled, place a big dollop of icing on the top of one and spread it evenly around.

Place the other cake on top and spread the rest of the icing onto the cake until covered.

Use the rest of the sprinkles for decoration and celebrate! You did it! The perfect ketogenic/low carb birthday cake!

This makes about 10 slices.

Nutritional Information (Per slice)

CALS: 425

FAT: 40.6

PROTEIN: 8.7

CARBS: 6.3

FIBER: 2.3

NET CARBS: 4

PROTEIN: 8.7

Hello! My name is Valerie and I started a ketogenic/low carb lifestyle in May of 2015 and I am down a total of 76 lbs currently. Not only does it feel great to have lost weight but the main focus for me was to try to naturally overcome my diagnoses of Graves’ autoimmune disease. The only option given to me by my doctors was to have my thyroid removed and be on pharmaceutical drugs for the rest of my life. That was not an option for me as I knew there had to be another way. That is when I came across the ketogenic diet and the healing power of ketones. As of last June my labs came back completely normal with no sign of Graves’ disease at all and a perfectly functioning thyroid! My doctor said I had done something he had never seen anyone do. It was as simple as changing my diet and taking good herbal supplementation. This is why I am very passionate about continually learning all I can and spreading the word to others about just how easy they too can overcome ailments through lifestyle changes. I enjoy interacting with like minded people through Instagram and I post a lot of my food and products I use, with a sprinkling of selfies here and there 😉  I love the sense of community that we all have for each other and that most everyone is there to truly support and rejoice in each others success!

Good company in a journey makes the way seem shorter. — Izaak Walton