Zucchini Almond Butter Blondies

I love baking but I'm all about the one bowl & keeping it simple kinda recipes- less mess and no room for error ! These blondies are exactly that, AND I've snuck in some extra nutrients while you indulge from the zucchini... Enjoy!


1 cup creamy almond butter
1/2 cup granulated sugar (I used Lakanto sweetener but you can also use coconut sugar)
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
tiny pinch of salt
1/2 cup dark chocolate chips
1 large zucchini, grated

1. Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper
2. In a bowl, mix almond butter, sugar, egg, vanilla, baking soda and salt until well combined
3. Place grated zucchini in a towel and squeeze out any excess liquid. Fold zucchini and dark chocolate chips into the mixture.
4. Pour into prepared baking pan and evenly spread the mixture. Bake for 25-30 minutes
5. Let it cool slightly before serving

Chocolate & Cashew Butter Cups

Did you know that the best way to kick a sugar craving is to consume healthy fats? These Chocolate & Cashew butter cups are packed with healthy fats and are paleo AND keto friendly!

Don’t forget to tag me in your Kylie Jurchuk Nutrition recipe creations! And if you ever add your own spin, let me know about it!

Xo, Kylie


Makes 8-10 cups


Chocolate layer:
100g dark chocolate bar, 80-90%
1-2 tablespoons coconut oil

Cashew Butter layer:
1/2 cup cashew butter (or any nut/ seed butter)
1-2 tablespoons coconut oil
Optional: 1-2 tablespoons sweetener of choice

Cocoa Butter layer:
1/2 cup cocoa butter pieces (food grade- I use the Bulletproof brand)
1-2 tablespoons coconut oil
** Can also use coconut butter rather than cocoa butter.


Before starting,
here’s how I fake a double broiler to melt each layer: https://thetoughcookie.com/basics/making-a-double-boiler-2/

  1. Line a muffin tin with liners (I use silicon liners).

  2. In a double broiler, mix together the chocolate layer ingredients over medium/low heat and stir until melted.

  3. Pour into the muffin liners and shake a little so the chocolate is evenly distributed.

  4. Add to freezer (10 mins) and begin making the cashew butter layer.

  5. In a double broiler, mix together the cashew butter layer ingredients over medium/low heat and stir until melted.

  6. Pour on top of frozen chocolate layer and shake a little so the cashew butter layer is evenly distributed.

  7. Add to freezer (10 mins) and begin making the cocoa butter layer.

  8. In a double broiler, mix together the cocoa butter layer ingredients over medium/low heat and stir until melted.

  9. Pour on top of cashew butter layer and shake a little so the cocoa butter layer is evenly distributed.

  10. Finally, freeze for one hour to set.

    Let cup sit out for 3-5 minutes before indulging.
    ** Store in freezer for up to a month or so!

Chocolate Chip Pistachio Cookies

I’ve had a serious craving for chocolate chip cookies for WEEKS now! I was wanting something a little different, a classic chocolate chip cookie with a spin... welcome my Chocolate Chip Pistachio Cookies. These cookies are paleo, gluten free, dairy free, and are absolutely delicious.

xo Kylie


Makes 18-20 cookies


2 1/2 cups almond flour
1 teaspoon baking powder
Pinch of sea salt
1/2 cup Lakanto golden sweetener, or coconut sugar
1/2 cup ghee, butter or coconut oil
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup pistachios, chopped
1/2 cup chocolate chips, dairy free


1. Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
2. In a food processor, combine eggs, Lakanto golden sweetener, ghee and vanilla until smooth.
3. In a medium bowl, combine almond flour, salt and baking powder.
4. Fold in wet mixture into dry ingredients until well combined.
5. Fold in chocolate chips until well combined. Careful not to over mix, we want the cookies to be soft and fluffy!
6. Roll into cookies and place on parchment paper. Cookies will spread to be sure to leave 1 1/2 between each cookie. Then top with pistachios and extra chocolate chips.
8. Bake for 13 minutes or until the edges are golden brown.

Let cool for 10 minutes and indulge!