• Pre-heat oven to 325 degrees
  • 1/3-1/2 cup erythritol (natural plant based sweetener)
  • 1 cup almond flour or you can use hazelnut meal too:)
  • 3/4 cup coarsely chopped pecans
  • pinch of salt
  • 1/4 cup organic unsweetened apple sauce OR 1/2 cup of butter
  • 1 egg
  • 2 egg whites
  • 1 tbsp sugar-free honey or molasses
  • 2.5 oz of 85% or higher cacao chocolate chopped.
  • Line 6 muffin trays or grease them.Combine all wet ingredients in one bowl. Combine all dry ingredients in a separate bowl. Slowly start adding dry to wet. Mix well. Stir in chocolate.


I am lately LOVING baking. I’m on a roll. Plus… I need to practice my food photog skills. Anybody have any advice on creating the best at home studio for an amature? Please DO leave me a comment.  Most recently my kitchen has been my sanctuary, and the more I train, the hungier I get!  I better not be the only one that feels this way, or I’m gonna feel like a cow.

I just got home from yet another BOMB sushi din. Sushi I think may be my all time favorite food. Then Argentinian (of course), then french…etc..:)I always ask MOTO, our sushi chef, for extra veggies and no rice. He deals with my neurosis.

As soon as I got home I needed a sweet fix. Duh.

I had whipped these babies up this morning because  I was craving something that would remind me of fall. These did the trick. I’vebeen wanting to try this recipe for a while now.I adapted this recipe from ALL DAY I DREAM ABOUT  FOOD.  I’ve gotta admit. DELISH. I did sub out the butter for half the amount of applesauce, but you can do either. Because I added that, I then had to reduce the amount of erytrhitol so that they wouldn’t be so sweet. The recipe also called for 2 eggs, but I did 1 egg and 2 egg whites. (less fat).  

 I caught willy staring while I devoured my fix. lol. For sure waiting for crumbs to drop. So naughty.

Leaving you wiht my my new fall arragement, compliments of Trader Joes. Enjoy babes.