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Diana McKenzie



Insurance Liason


Your "Just Desserts"

You ready for the most delicious, healthy desserts?

Key Lime Cupcakes


  • 1-3/4 cups already cooked white beans (Great Northerns)

  • 1/2 avocado

  • handful of spinach

  • 5 large eggs

  • 1 tbsp. pure vanilla extract

  • 1/2 tsp sea salt

  • 6 T unsalted organic butter or extra virgin coconut oil

  • 3/4 cups xylitol plus 1/2 tsp erythritol (or stevia to taste)

  • 6 T almond flour

  • 1 teaspoon aluminum-free baking powder

  • 1/2 teaspoon teaspoon baking soda

  • 1 lime zest


  1. Preheat oven to 350 degrees.

  2. Drain and rinse beans and shake off excess water.

  3. Place the beans, three of the eggs, avocado, spinach, vanilla, xylitol and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks.

  4. Mix together almond flour, baking soda, and baking powder in a small bowl.

  5. In a larger bowl, beat butter with xylitol until light and fluffy. Add zest and juice from lime and the remaining two eggs, beating for one minute after each addition.

  6. Pour bean batter into egg mixture and mix.

  7. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth.

  8. Fill cupcake liners 1/2 way and bake at 350 degrees for 40-45 minutes.

  9. Cupcake is done when the top is rounded and firm to the touch. It may be very brown, but it is not burnt.

  10. Cool on cooling rack. Let cool until cupcakes reach room temperature.

  11. Then, frost and refrigerate the cupcakes.

Delicious Holiday Pumpkin Pie with Almond Crust

By: Dr. B.J. Hardick co-author of Maximized Living Nutrition Plans

For Those of you that want a healthy and lactose free version of the traditional Pumpkin Pie that tastes delicious this is the recipe for you! The almond pie crust is the perfect substitution for all of your holiday treats.


  • 1 15oz Can (preferably organic) pumpkin puree (no sugar or other additives, check the label)

  • 3/4 cup “Spoonable” brand Stevia or equivalent OR 2/3 cup xylitol (OR LESS – TASTE IT! Let the spices do the talking!)

  • 1/2 teaspoon Salt

  • 1 teaspoon Cinnamon

  • 1/2 teaspoon Ground Ginger

  • 1/4 teaspoon Ground Cloves

  • 1 Pinch Freshly Grated Nutmeg

  • 4 oz Organic Coconut Cream

  • 8 oz Unsweetened Almond Milk, original or vanilla flavor

  • 1 1/2 cups Blanched Almond Flour

  • 1 pinch Kosher or Sea Salt

  • 1/2 pinch Stevia or xylitol

  • 3 tablespoons Extra Virgin Olive Oil


  1. Mix pie crust dry ingredients and thoroughly combine. (Almond Flour, Salt, Stevia/Xylitol, Extra Virgin Olive Oil)

  2. Bake at 350 degrees for 7 to 8 minutes. You do not want the crust to brown.

  3. Let the Pie Crust Cool

  4. Preheat oven to 425 degrees

  5. Combine all the Ingredients (Salt, Cinnamon, Ginger, Cloves, Nutmeg, Coconut Cream, Almond Milk)

  6. Pour into a cooled almond pie crust.

  7. Bake 15 minutes at 425 degrees.

  8. Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.


With ingredients that are actually packed with nutrition, you can't really go wrong. This is a new spin on a classic cookie. Consider them health-i-fied chocolate chip cookies.

This recipe makes about 24 cookies.


  • 2 1/2 cups almond flour (pictured with regular almond flour but can also be made with blanched almond flour)

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon baking soda

  • 1/2 - 3/4 cup erythritol (like Swerve), xylitol or stevia to taste (Stevia is not a 1:1 conversion, so you have to add according to your taste preference.)

  • 1 organic egg

  • 1 tablespoon vanilla

  • 1 stick (8 tablespoons) organic butter

  • 1 bar sugarless chocolate, chopped into chunks. You can use Simply Lite (Trader Joe's), Coco Polo, Lydia's. Or you could whip up a batch of chocolate bark from the Nutrition Plans.


  1. Preheat oven to 350 degrees.

  2. Combine all the dry ingredients in a medium sized bowl.

  3. Melt the butter gently in a saucepan.

  4. In a separate bowl, mix the butter with the egg and vanilla.

  5. Add the wet ingredients to the dry ingredients and mix well.

  6. Chop the chocolate bar and mix into the batter.

  7. Drop about a tablespoon of batter an inch apart on a baking sheet.

  8. Bake until slightly brown around the edges.

Chocolate Macaroons

Servings: 10-12 cookies

These macaroons are a truly decadent treat.  You will savor every bite.

Part 1-Coconut Cookies

4-5 egg whites

1pkg of unsweetened shredded coconut

2 Tbsps. of melted butter

Xylitol or stevia  to sweeten

Beat eggs whites until frothy.  Stir in one package of unsweetened shredded coconut.  Stir in melted butter.  Add stevia or xylitol to sweeten.  Drop by teaspoon onto greased baking pan.  Bake at 350 for 12 minutes.  Cool in refrigerator until firm.

Part 2-Chocolate Sauce

3 squares unsweetened chocolate

2 Tbsps. of coconut oil

2 Tbsps. of butter

Xylitol or stevia to taste


Melt chocolate, coconut oil and butter together.  Add xylitol or stevia to sweeten.  Dip coconut cookies in chocolate.  Cool on wax paper.  Keep refrigerated.

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