Cheese Enchiladas


2 tbsp oil
2 tbsp coconut flour
2 tbsp xanthan gum
3 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt
1/2 tsp cumin
4 cups chicken broth (pareve)
6 Un-tortillas or other keto brand tortillas
3 cups shredded cheddar


  1. Add oil to pot and heat on Medium. Pour in coconut flour and xanthan, whisk together and cook for 1-2 minutes.
  2. Add chili powder, garlic powder, cumin, salt and oregano and mix until combined. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 5 minutes or until thickened.
  3. One at a time, dip your tortillas in the sauce and immediately put it into a greased 9×13 baking dish. Add cheese, roll it up and push it to the end of the pan.
  4. Continue doing this with your tortillas. Once complete, pour the excess sauce over your tortillas. Sprinkle the top with more cheese.
  5. Bake at 350 for 20-25 minutes.



  • 2 cups almond flour
  • 1/2 cup salted butter, softened to room temperature
  • pinch of kosher salt
  • 1/2 cup erythritol granulated sweetener
  • 1/4 cup erythritol powdered sweetener
  • 2 tablespoons coconut flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 large egg yolk

    For the coating:
    • 2 Tbsp erythritol granulated sweetener*
    • 1 tsp ground cinnamon


  1. Preheat oven to 350 F
  2. Mix all of the cookie ingredients in a medium sized bowl until a stiff dough forms
  3. Roll the dough into 12 balls of equal size
  4. Combine the cinnamon and sweetener in a small dish
  5. Roll the balls in the mixture until well coated
  6. Place on a parchment-lined cookie sheet and flatten slightly with the bottom of a glass
  7. Bake at 350 F for 15 minutes
  8. Remove and cool slightly before serving

Peanut Butter Sandies

4 T butter, softened
1/3 cup granulated Swerve
1/2 cup natural unsweetened peanut butter
1 large egg yolk
1/2 cup almond flour
1 T coconut flour
1/4 t kosher salt, plus more for sprinkling
2 Tsp. finely chopped pecans, for topping


  1. Preheat oven to 350° and line a large baking sheet with parchment paper.
  2. In a medium bowl, using a whisk or hand mixer, cream together butter and Swerve until light and fluffy. Add in peanut butter and whisk until completely incorporated. Whisk in yolk until fully combined. Fold in almond flour, coconut flour, and salt and mix until dough slightly stiffens.
  3. Using a small cookie scoop, scoop dough onto prepared sheet (makes ~15). Sprinkle cookies with more salt.
  4. Bake until bottoms are deeply golden, about 11 minutes.
  5. Cool completely before serving.