Tag Archives: dessert

TK Gluten Free Skillet Cookie Pie! 


Now that looks like roughing it in the wild doesn’t it?!

We bought a travel trailer and hit the road! 

Just for a few days.

But it’s fun to dream of hauling our Flagstaff Classic Super Lite and hitting the open road and dropping our hitch wherever and whenever the urge strikes.

For now, the frequent weekends and maybe even weekdays of hooking up and rolling off to some remote location are what we’ll take…for now.

We still have a little adulting to do before we grow into Full-timers!

I was ecstatic to get this Travel Trailer!

My greatest memories from my childhood are of camping with parents!

My Dad, who passed in 2009 and my Mom, who’s still kicking life in the teeth, were amazing and hard working people who took time off on the weekends to experience life with me.  I was never bored or tired or hot or cold when we were at the lake or some other kind of campground.

The greatest thing about these trips besides the fishing, swimming, cliff jumping (at Lake Whitney, Texas) water skiing, tubing, firefly catching, bike riding, squirrel feeding, hammock napping, and nature walking, were the meals my Mom would make on a little slide-in truck bed camper kitchen.

How she could go in that little camper and come out with the food she did was absolutely amazing, even though I didn’t realize it was amazing at the time.

For me it was normal. It was MY normal. She has always made it look easy. I hope that I inherited that from her. A learned behavior or genetic…either way, I will take it! She had and still has skills!


  • 3/4 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pink Himalayan salt
  • 2 eggs
  • 2 tsp vanilla extract
  • 4 tbsp raw local honey (to keep this strictly Ketogenic use granulated Swerve)
  • 4 tbsp organic unsweetened peanut butter or other nut butter
  • 4 tbsp extra virgin coconut oil
  • 1/2 cup raw walnuts 
  • 2 handfuls of dark chocolate chips of choice (Choose a brand like Lily’s to keep it Keto or chop up some 90%-100% dark chocolate bar) 

Preheat oven to **325 degrees for a camper stove 350 for home stove.

**Camper stoves run a bit hot on the bottom. Dropping the baking temperature down by 25 degrees helps keep the bottom from burning.

The how to’s:

  1. In an 8 inch cast iron skillet, add all the dry ingredients and mix with a fork or whisk. 
  2. Add the eggs, vanilla, honey, nut butter and coconut oil and mix well. 
  3. Add the walnuts and chocolate chips. Blend. 
  4. Bake in the oven for about 15-20 minutes. Don’t over-bake! Take it out of the oven when the center is just setting. It will keep baking in the cast iron skillet when you remove it from the oven. 

Serve this with a creamy scoop of Halo Top ice cream or make your own if you plan ahead! This was an impromptu camping trip for us so I opted to just purchase the Halo Top. The first night we had Mint chocolate chip and the second night I found S’mores Halo Top at the local Brookshire’s grocery store!!! Now that tastes like camping! 

The camper smells so good!!!

Someone sure is enjoying the camping life!

Luke the Goldendoodle took one of the chairs as his own. He definitely has no idea that he’s a dog.

We were rolling along just fine and then…

The Maiden Voyage blow out!!! Ewww, that’s a gnarly looking tire!

Cue the Sad face picture!

Funny thing…the spare that came with our trailer wasn’t the right one!

We had a screw in our tire…at least we know why it blew!

That’s where this guy Dan came into the picture! We called our road side assistance and a couple of hours later we were on the road again. Thanks Dan!!! Look up Dan’s Tire Service if you’re ever in the area of Stephenville, Texas! 325-646-8595

Then it was off to play a game of Taboo. Luke makes a pretty good partner. He can’t read or talk. But those eyes say it all don’t they!

Now back to why you’re here. That cookie pie! Mmmmmmm!

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Thanks for stopping by and checking out our Cookie Pie!

Steve and Melody

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No-Bake Keto Cheesecake! 


Dessert for Breakfast…OKAY!!!

Steve: What?!? We can have this?!

Melody: I KNOW! It’s so crazy!

Our Christmas Morning ended with dessert! Everyone kept asking if there was sugar in these little babies.

I heard of lot of “wow…this is so good!”

I love hearing that!

The best part of this recipe is that you don’t have to turn on the oven and it can be made a couple of days ahead! That makes party time less stressful!

Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 3/4 cup heavy cream
  • 1/2 cup Swerve granulated sweetener (erythritol)
  • 2 tsp vanilla extract

Cheesecake Crust:

  • 3/4 cup almond meal
  • 6 tbsp butter, Kerrygold salted
  • 1/2 cup Swerve Confectioners sugar (powdered erythritol)
  • 1 tsp vanilla extract

Chocolate Whipped Cream:

  • 1 cup heavy cream
  • 1/2 cup raw cacao
  • 2 tsp vanilla extract
  • Pinch of Himalayan pink salt
  • 1/4 tsp Stevia powder

Making the cheesecake filling:

  1. In a bowl whip the softened cream cheese with a mixer until fluffy.
  2. Add the heavy cream and whip again until light and fluffy.
  3. Add in the Swerve and vanilla extract. Whip until completely combined.
  4. Set aside.

For the almond cookie dough crust:

  1. In a saucepan heat the butter on a medium-low heat until melted.
  2. Add the almond meal. Mix until combined.
  3. Add the powdered confectioners Swerve and the vanilla extract. Mix again until combined. It will look like cookie dough.
  4. Set aside to cool.

For the chocolate whipped cream: 

  1. In a bowl whip the heavy cream, raw cacao, salt, vanilla extract and Stevia until thick and fluffy.
  2. Set aside.

Putting it all together:

  1. To make individual cheesecakes add a tablespoon of cookie dough to the bottom of each serving cup and tap it down. (I use the bottom of a small spice jar)
  2. Next add a scoop of cheesecake filling! I use a basic ice cream scooper. Tap the cup on the counter to even out the cheesecake filling over the cookie crust.
  3. Top with a tablespoon of chocolate whipped cream and top with your choice of berries or nuts. Or BOTH!
  4. Refrigerate for about 2 hours before serving.
  5. These will keep for about 3-4 days in the fridge! If they last that long!

Nutritional Information:  (without toppings)

  • Calories: 196
  • Fat: 18 grams
  • Carbs: 5 grams 
  • Fiber: 2 grams 
  • Protein: 3 grams
  • Sugar: 1 gram 
  • Net carb (total carb – fiber=) 2 grams

That’s it! Only 2 grams of net carbs! Go ahead and get yourself some Cheesecake! 

Get yourself some KETONES and start the New Year with super human fuel! 

Happy Holidays! 

Steve and Melody and Family! (Only half of the kids😩)

Choco-Vanilla Whipped Cream and Berries


We have a Tactically Keto Treat a few times a week!

This is one of our favorites! If you have some fresh or frozen berries hanging around and some heavy cream you can do this is in just a few minutes!


We have done this for family gatherings and served it in little clear cups. Just layer the berries and cream for a really nice looking dinner dessert!

The picture below shows that even when we go on a trip…we have a nice little treat! We recently went on vacation to Colorado Springs, Colorado and as always, got accommodations with a kitchen. We didn’t have a mixer but there were bowls and a whisk! So Tactially Keto Treats were on the menu! If we use a sweetener, we stick to stevia. In this case I didn’t have any stevia. I opted to mash and mix some of the fresh strawberries and raspberries into the cream. We picked all of these ingredients up from Trader Joe’s which was just a couple of miles away. This gave the unsweetened whipped heavy cream just enough sweetness.

The chocolate in each picture is Trader Joe’s Chocolate Lover’s Bar 85% dark chocolate.


Whipped Cream is a fairly simple dessert to make. If you have one of those nifty whipped cream contraptions with the charger in it…you rock! Some of us are over here whipping it old school with our whisk and building Popeye forearms.

If you happen to have a mixer (which is how I usually knock this out) you won’t worry about sore having forearms tomorrow.

Serves 3-4

  • 1 cup heavy cream, cold
  • 1/4 tsp stevia (powdered) This will vary if you have liquid or powered. Remember to add a small amount at a time and taste until desired sweetness. 
  • 1 tsp vanilla extract (optional)
  • 1-2 tbsp raw cacao (reserved)
  • pinch of pink Himalayan salt (for the chocolate cream)
  • 1/4-1/2 cup fresh or frozen berries per person
  • 1-2 squares 85% Dark Chocolate per person
  1. Place the fresh or frozen berries in individual bowls.
  2. Whipped the heavy cream with a balloon whisk attachment until it begins to thicken.
  3. Turn of mixer and add stevia and vanilla extract.
  4. Continue to whip the heavy cream on a medium speed until thickened. Don’t over-mix or you will end up with butter.
  5. Now use half of the cream to top the berries. This is your vanilla whipped cream.
  6. In the half batch of heavy whipped cream in left in the mixing bowl, add the raw cacao and a pinch of pink salt. Mix to combine. If it is becoming too thick add just a tablespoon of heavy cream to the chocolate batch to thin it out if necessary.
  7. Scoop equal portions of chocolate cream on top of the fresh berries.
  8. Top with chocolate squares and a sprinkle of walnuts if desired.

This dessert passes the Keto Kid Test!

You won’t ever feel deprived when you are eating all the fat!

This is a very satisfying way to end the day! Give it a try…especially if you’re new to a Ketogenic Diet.

Follow us on Instagram to see what we’re up to and eating! We post almost all of our food on that thing!

If you have questions about the Ketogenic Diet and need a little help…just contact us. We are happy to answer questions!

Keep eating all the FAT! CarbsKill!

Steve and Melody

We went #FullKetard!