Low Carb Pumpkin Brownies

Happy Fall Y’all!

It’s time for PUMPKIN EVERYTHING…well, if you’re like me! This weekend I scoured the internet trying to find a pumpkin brownie recipe that met my specific dietary needs, low carb, grain free and preferably dairy free. I found a few that met certain parts of that list but nothing that fit it 100%, so like any low carb t1 diabetic, I improvised and came up with my own rendition that I’m happy to share with you!

The outcome was a fudgy brownie, perfectly paired with unsweetened vanilla almond milk!


Here’s the recipe:

  • ½ cup coconut flour
  • ½ cup cocoa powder
  • 2 tbsp swerve sweetener
  • 1 tsp baking powder

And if you want to get really fancy you could totally add 1/2c Lily’s chocolate chips, Lily’s are sweetened with stevia and erythritol so there’s a lower impact on blood sugar.

You can find the coconut flour and swerve here on my Amazon store http://astore.amazon.com/dorothyboot04-20?_encoding=UTF8&node=1

  1. Heat oven to 350 and use coconut oil to grease a 9×9 or 8×8 pan
  2. Mix wet ingredients together, then add in dry.
  3. Spread brownie mix evenly into greased pan.
  4. Cook for 40-45 minutes depending on your oven!  

Makes 16 brownies and from my carb count that’s 4.125 carbs per brownie, with 3 of that coming from fiber.  May vary for you based on the brand of ingredients you use!


Low Carb Zucchini Bread

One of my favorite things to make once the weather is warm and all the zucchini’s are popping out of everyone’s garden’s at lightening speed is zucchini bread!  It’s great as a snack or for breakfast with a good cup of coffee while sitting on the porch getting ready for an awesome day! (recipe below picture)



  • 1 cup (1 small to medium) zucchini, finely shredded and moisture squeezed out
  • 4 eggs
  • 2-3 Tbsp. honey or Walden Farms pancake syrup (walden farms will reduce carbs)
  • 1 small banana, mashed
  • 1 tbsp sweve sweetener (buy here)
  • 1 Tbsp. coconut oil, plus extra if greasing the pan
  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • ½ tsp. Baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. apple cider vinegar
  • ½ cup rough chopped pecans



  1. Heat oven to 350 degrees.
  2. Grease a loaf pan with coconut oil.
  3. Shred your zucchini, and cheesecloth squeeze all the moisture.
  4. Mix the egg, honey or syrup, swerve, oil, and banana together in a large bowl.
  5. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
  6. Stir in the nuts.

Pour batter into a greased loaf pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. (Larger pans will take less time.)  I actually cooked this once in a 9×9 square pan and cut it up into cake squares!  It took about 30 minutes to cook, so that’s another option as well!

Tell me when you’re planning on trying this recipe!



Pumpkin Palooza

When you think pumpkin, you probably think, FALL, right?!  Not in this house!  It’s pumpkin all year long.  Drinks, muffins, pancakes, pudding, you name it, I’ll make it with pumpkin.  In our pantry you can always find a few cans of good ole pumpkin puree.

This week I went for pumpkin protein shakes and pumpkin pancakes and those are the recipes I’ll be sharing with you!

First up, protein shake.

The past week I’ve been testing different protein powders and bought a flavor I typically would’ve passed on, Vanilla Chai, by VegaOne.  After I had blended it up and tasted it, I was pleasantly surprised and my first thought was, “this will ROCK with pumpkin!” Into the pantry I went and 3 tbsp of puree went into the blender.


Here’s the recipe:

  • 1 packet or scoop VegaOne Vanilla Chai
  • 1.25 cups unsweetened vanilla almond milk
  • 1/4 avocado
  • 5-6 ice cubes
  • 3 tbsp pumpkin puree
  • dash pumpkin pie spice

It was definitely fall in a glass!

And the second recipe this week is a PANCAKE recipe!  Now, unfortunately, I sat down and DEVOURED it this morning and I have NO picture for you (insert sad sigh here!), sorry guys!


Combine all the wet ingredients together first then add the dry to the wet.

  • 2 eggs, beaten
  • 3 tbsp pumpkin puree
  • 1 tsp real vanilla extract
  • 2 tbsp flax meal
  • 1.5 tbsp coconut flour
  • 2 packets stevia
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp baking powder

Now if the batter seems to thick (which it might since coconut flour is REALLY absorptive) add a few splashes of water or unsweetened almond milk.  I turned this into one GIANT pancake, or you could make it into a few smaller pancakes.

Happy Eating!




ACV Limeade

ACV Limeade

You’ve probably seen it on the grocery store shelf and heard people talk about drinking it and you wanna know why we crazy peeps drink it and why you might wanna try it out?!
ACV has reported benefits such as:
-relieving sore throat, colds, sinus issues
-lowering high cholesterol
-helping clear skin
-help eliminate toxins from the body
-help with allergies
-strengthen immune system
-improve metabolism = aiding in weight loss!!!
-promotes digestions and bowels (bye bye constipation!)
-helps with joint pain and stiffness
-and studies have stated it helps with blood sugar for type 2 diabetics  (sourced from webMD)
So how do I take my ACV? I make ACV Limeade.
What you’ll need:
-6 cups of water
-1/2c. ACV with “the mother” that brown cloudy stuff at the bottom
-4 limes, juiced
-Stevia (I used 30 liquid drops)
Store in the fridge. I typically will drink it once a day (about 1/2 to 3/4 cup) with a straw to avoid too much acid on my teeth!
-Happy Sipping!