It’s Pumpkin Time!

If you were to ask me what an idyllic weekend day looks like then I’d answer a pumpkin candle burning, cool temps outside, Gossip Girl returns on my tv, Sesame Street on in the sunroom, and baking something that also involves pumpkin.

Now that it’s Fall we can really emerse ourselves in all things pumpkin, fall, and everything else that this amazing season holds. And let me tell you I have never, ever, been more excited to see a fall come. It’s Baby Season! T minus nine weeks!

Like many of you, I’m all in for Fall and what’s one of the best parts of it? BAKING!!! Theo and I made you not one but two pumpkin recipes that are also Keto friendly.

Pumpkin Cheesecake

Almond Flour Crust:

1 1/2 cup almond flour

2 egg whites

1/3 cup butter (melted)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Cheesecake Filling:

16 oz cream cheese

1 cup pumpkin puree

1 1/4 cup powdered erythritol (linked under photo)

3 large eggs

1 1/2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

Preheat oven to 350 and grease a 9 inch springform pan. Mix together crust ingredients and press into the pan and bake for around 15 minutes. While that bakes, beat cream cheese and sweetener together on low until fluffy. Then mix in pumpkin purée, spice, vanilla, and cinnamon. Next, beat in eggs one at a time. Add batter to pan over crust and bake for around 50 minutes or until the middle isn’t jiggly. Let it cool to room temperature in the pan and for good measure, throw it in the fridge for a couple hours even overnight. Serve with cinnamon or cool whip!

Chocolate Chip Pumpkin Cookies


1/2 cup softened butter

3/4 cup Stevia

1 tsp vanilla extract

1/2 cup pumpkin puree

1tsp pumpkin spice

1 1/2 cup almond flour

1/2 baking powder

1/2 tsp xanthan gum

1/4 tsp salt

3/4 cup chocolate chips

1/4 cup white chocolate chips

Preheat oven to 350, mix in butter, sugar, egg, and vanilla until creamy. Then mix in pumpkin purée and spice. Then, add in almond flour, baking powder, xanthan gum, and salt. Add in chips. Divide up the dough into balls and flatten because the dough won’t spread much. Bake for about 15 minutes, let cool, and enjoy!

Happy Friday!

I hope you’re enjoying these sort of fall temps and making everything pumpkin!

Thanks for stopping by and have a fantastic weekend!


My Summer Slice

I wish I were talking about pizza but sadly I’m not…

Expect my posts to get a lot more inconsistent as I endure the last three months of my pregnancy. Especially “My Martini Moment” which I’m putting on hold until baby girl is here. But I’m very excited because there are big plans for that part of my blog in the new year. There will be plenty of delicious drink recipes coming your way for the roaring 20’s.

This summer there have been an abundance of zucchini’s in my Dad’s garden and as you may know I’ve been making things with them like crazy. But nothing more than this amazing zucchini bread!! I’ve been making it over and over! Also it’s on the more healthy side. I just couldn’t let summer come to an end without sharing this with you guys!

Healthyish Zucchini Bread


what you need:

  • 2 eggs, 1 egg white

  • 1/2 cup applesauce

  • 1/2 cup melted butter

  • 2 cups shredded zucchini

  • 3/4 cup Truvia

  • 1 tsp baking powder

  • 1 tap baking soda

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • 2 tsp vanilla extract

  • 2 cups wheat flour

  • 1 cup chocolate chips

    what you do:

Preheat oven to 350 and grease a loaf pan, mix egg, sugar, applesauce, and butter. Then, add baking power, baking soda, cinnamon, nutmeg, salt, and vanilla. Slowly add in flour and then zucchini and chocolate chips. Bake for 45 minutes. Enjoy!

I hope the rest of your week is fast, your coffee strong, and the weekend is here soon!


A Tasty Tomato Tart

There’s no doubt that this time of year is tomato season! And seasonal recipes just so happen to be my favorite. So when my Dad sent over some delicious tomatoes from his garden I decided to make a Tomato Tart. One of my favorite cheeses is goat cheese so I decided to use that which was no mistake.

This is totally off topic but let me tell you a silly thing I did when pregnant with Theo. So of course there’s the very large list of things you can’t eat including soft cheeses. So I just swore them all off until he was here. This time, I actually read the labels of my favorite not so pregnancy friendly cheeses and as long as it says pasteurized on it, then you’re ok. Guys, it’s made all the difference for this foodie! Live and learn, right?

Okay, back to the Tart. I also made this Keto friendly since like I’ve previously said I can’t be friends with carbs right now. Here is my fast, yet delicious recipe.


Summer Tomato Tart

what you need:

For the crust:

1 1/2 cup almond flour

2 tbsp coconut flour

1 tsp garlic powder

1/2tsp garlic salt

1/4 cup melted butter

1 tbsp. water

Preheat oven to 325 degrees. Mix together both flours, garlic, and salt. Stir in butter and water until the dough sticks together. Then press dough into glass pan and bake it for 15 minutes. After that, remove it and let cool while you work on the filling.

what you need:

For the filling:

8 slices already cooked bacon

8 ounces goat cheese

3 eggs

3/4 cup whipping cream

1 tbsp. minced garlic

2 tbsp. fresh basil

salt to taste

2 large tomatoes sliced

what you do:

Increase oven to 350 and sprinkle half bacon on the crust. Put goat cheese in food processor and process until its crumbly, then add in eggs, cream, garlic, basil and salt until it is well combined. Pour into crust and lay tomatoes over filling and sprinkle the rest of bacon. Bake for about 30-35 minutes or until it no longer jiggles in the center. Make sure you let cool for about 15 minutes.


This is such a great recipe because by using the almond flour it makes the crust very low carb so at least there’s that little bit of guilt lifted!

I hope you’re enjoying the last of those summer veggies! Use them while you can!

Have a wonderful Wednesday!