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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Caramel pumpkin #Keto Cheesecake with Chocolate Crust! 🎃

Caramel pumpkin #Keto Cheesecake with Chocolate Crust! 🎃

Last night at 10pm the mood struck to recipe develop! So here you go. This sugar free cheesecake is deliciously festive and easy to make!



  • 1 1/2 cup blanched almond flour,
  • 3 tbsp cocoa powder,
  • 5 tbsp monk fruit granulated blend (or swerve)
  • 1.5 tsp vanilla extract,
  • 1/4 tsp of salt
  • 1/3 cup of melted butter.



  • 32 oz cream cheese
  • 3 large eggs
  • 1.5 tsp vanilla
  • 1/4 tsp salt
  • 1 cup of swerve
  • 4 packets of stevia.(to taste)
  • 1/2 cup pumpkin purée  
  • 1.5  TBSP pumpkin pie spice. 


  1. Make the crust and press into a parchment lined cheesecake pan or square pan.
  2. Bake at 350 for 10-15 minutes. Let cool.
  3. Slowly whip together the cheesecake ingredients until smooth. Put HALF on top of the cooled crust.
  4. Then to the other half ADD 1/2 cup of pumpkin purée and 1.5 tsp of pumpkin pie spice. Mix together and then pour on top of the plain cheesecake.
  5. Bake at 350 degrees for 45-50 minutes.
  6. Let cool for 4-6 hours or overnight before slicing.

Keto caramel (optional but delicious!) 

  • 1/4 cup of yakon syrup or sukrin fiber  syrup. 
  • 4 tbsp salted butter 
  • 3/4 cup of heavy cream  
  • 1/4 cup monk fruit granulated sweetener or swerve brown sugar. 
  1. Combine everything in a sauce pan stirring regularly and cook about 15 minutes at a medium to low boil until thickened.
  2. Pour the semi cooled caramel on top of the cooled cheesecake before or after slicing and then top with Lily’s sugar free chocolate chips!)
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