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Home › Recipes › By Type › Desserts

Bourbon Chocolate Pumpkin Pie (Crustless)

by Lindsay Cotter · 11/05/2018

GFDairy FreeVegetarian
Jump to Recipe
★★★★★ 4.7 from 17 reviews
pumpkin pie
BOURBON CHOCOLATE PUMPKIN PIE (CRUSTLESS)
BOURBON CHOCOLATE PUMPKIN PIE (CRUSTLESS)
pumpkin pie

Bourbon Chocolate Pumpkin Pie is a deliciously decadent dessert, but this version is made healthier. It’s the BEST pumpkin pie recipe because it’s a crustless pumpkin pie that’s EASY to make with simple real food ingredients! It’s a gluten free, dairy free, and paleo-friendly holiday dessert that everyone will love!

Plus, you can make this pumpkin pie 2 ways. More on that below. Mmm k?

pumpkin pies

November goals –> don’t freak out about Holiday countdown. Raise your hand if you can relate?

That seems to be a trending topic come November, and it all revolves around food and gifts and family. Which is suppose to be a blessing, yes? So.. what if we could stop overthinking, overplanning, and create a stress free SIMPLIFIED Holiday season and menu?

My friends, you can… WE CAN! Which is why I’m taking one of my most favorite (and simple) Thanksgiving dessert recipes and tweaking it just a bit to bring you something NEW!

This bourbon chocolate pumpkin pie is a fun spin on my popular recipe for Impossibly easy Paleo Sweet Potato Pie. You remember that one, don’t you? If not, add that one to your Thanksgiving menu and thank me later. Haha.

Now, hang with me here as I walk you through some simple tips and nutrition tips about this recipe. Trust me, you’ll want to know in case any of your relatives ask How this holiday PIE tastes sinfully delicious yet is actually healthy…healthier for you. Sneaky sneaky.

 

How do you make a crustless pumpkin pie?

All you need to make this dairy free, crustless pumpkin pie are a few simple ingredients:

  • pumpkin puree
  • eggs
  • coconut oil
  • dark chocolate
  • bourbon
  • maple syrup, and
  • tapioca flour

But wait, Cotter. You just said this is a dairy free pumpkin pie. What about the eggs??

What food group are eggs in?

Not everyone understands this, but eggs are not dairy products. I get it.. it can be confusing to some people, because eggs are usually sold in the grocery store with dairy products.

The definition is pretty straight forward, though. The definition of dairy includes foods produced from the milk of mammals (cows, sheep, goats, etc.)

So see? This really IS a dairy free bourbon chocolate pumpkin pie, and a delicious and easy one at that.

chocolate pie

OK, so education aside. Let’s get on with the pie baking, shall we?

You’re about to enter the stress free baking zone!

Bourbon Chocolate Pumpkin Pie Recipe Variations

There are actually 2 ways to make the chocolate bourbon pumpkin pie recipe.

  1. Melt the dark chocolate with the bourbon and then swirl it in the pie. Or…
  2. Mix it right in to make the pumpkin pie extra rich!

Either way, it’s a crustless pumpkin pie, so it’s gluten free and paleo friendly (see recipe card notes).Plus it’s got dark chocolate and bourbon in it, so it’s the perfect holiday pie. Add a bit of holiday cheer and you’re good to go!

pie

Not a fan of bourbon? No problem! You can leave it out, or replace it with 1-2 tsp almond or rum extract.

Or….. make one of my other paleo and vegan holiday desserts instead:

  • Impossibly Easy Paleo Pear Apple Pie
  • Coffee Pecan Pie Bars
  • No Bake Dark Chocolate Amaretto Cake Bites
Print
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paleo, gluten free, dairy free pumpkin pie with bourbon and chocolate

Bourbon Chocolate Pumpkin Pie (Crustless)


★★★★★

4.7 from 17 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
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Description

This Bourbon Chocolate Pumpkin Pie is the BEST pumpkin pie recipe – it’s a crustless pumpkin pie that’s EASY to make! Gluten free, dairy free and paleo!


Ingredients

Scale
  • 15 oz canned pumpkin purée
  • 1 1/4 cup almond or coconut milk (almond milk will cook faster)
  • 4 eggs
  • 2 tbsp refined melted coconut oil or clarified butter
  • 1 tsp vanilla extract
  • 1 to 2 ounce bourbon (substitute 1 to 2 tsp almond extract for non alcoholic version)
  • 1/2 cup maple syrup
  • 2 tbsp coconut flour
  • 1/3 to 1/2 cup of arrowroot or tapioca flour.
  • 1/4 tsp kosher salt
  • 2 tsp pumpkin spice – optional
  • 2 tsp baking powder
  • 4 ounce dark chocolate baking bar (I love this brand)
  • crushed nuts – optional.
  • EXTRA TOPPINGS – coconut whip, cocoa powder, maple syrup, or extra melted dark chocolate.

Instructions

  1. Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
  2. Next combine your milk, eggs, maple syrup, vanilla, bourbon, and butter in a mixing bowl. Add your pumpkin puree and mix with hand mixer or stand mixer on medium until smooth.
  3. Transfer into a bowl.
  4. In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
  5. Mix your dry batter with your blended egg/pumpkin batter. Stir together until smooth.
  6. Place chocolate in microwave safe bowl. Heat it on medium high for about 45 seconds to start with. Remove from the microwave and stir. Repeat heating in smaller intervals, 15 to 20 seconds, stirring in between, until the dark chocolate is completely melted. You can also do this on the stove top on medium to medium high. Just make sure chocolate has smooth consistency for end result.
  7. Two options here to add the chocolate. Fold chocolate into pumpkin batter OR our pumpkin batter into the prepared pie pan and then swirl your chocolate on top.
  8. Sprinkle a handful of crushed nuts on top. optional
  9. Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
  10. Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
  11. Remove from oven. If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.
  12. Add Optional toppings

Notes

  • For paleo version, omit bourbon or use almond extract in its place.
  • You may also melt the dark chocolate with the bourbon and then swirl it in the pie.
  • Prep Time: 10
  • Cook Time: 65
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 251
  • Sugar: 20 g
  • Sodium: 144.5 mg
  • Fat: 10.9 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 31.3 g
  • Fiber: 2.6 g
  • Protein: 4.9 g
  • Cholesterol: 93.7 mg

Keywords: pumpkin pie, paleo pie, crustless pie, chocolate, chocolate pumpkin pie, dessert

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Crustless pie. It’s easier. It’s healthier. OMG it’s so flipping delicious! So there you have it. We’re officially ready for Holiday season. Pie’s done!

 

 

slice of crustless bourbon chocolate pumpkin pie on a plate

What’s your plan to simplify your holiday meny or holiday season?

Do tell! But please, oh please… don’t stress about it. And if anything, eat dessert first.

Mwah!

Cheers,

LC

 

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Categories: Dairy Free, Desserts, Gluten Free, Vegetarian Tags: bourbon, chocolate, holiday dessert, pie, pumpkin

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Cindy says

    01/07/2022 at 3:21 PM

    Oh. My. Goodness!! We are making this for the 4th time this season. This time we are using ramekins for my daughter and her friends and their post holiday get-together. Everyone has declared this our ‘now and forever’ holiday pumpkin pie. Depending on who is in attendance the bourbon amount can vary but so far not one slice has been left. We do make is as written but we use AROY-D boxed coconut milk and it still does not taste of coconut at all once baked. THANK YOU for such a great recipe!!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/07/2022 at 5:06 PM

      Oh I am so glad! Thanks for feedback Cindy! It’s a favorite of mine too.

      Reply
  2. Marie says

    02/04/2021 at 8:53 AM

    What if i want to add a crust, can i still bake as is?

    Reply
    • Lindsay Cotter says

      02/04/2021 at 2:53 PM

      I haven’t tried it yet, but I bet it would work great in a crust! It might just take longer to bake. Check and rotate pie around 20 minutes maybe? Keep me posted

      Reply
  3. Gal says

    11/29/2020 at 1:11 PM

    I am trying to be better at leaving comments after trying a new recipe and I told myself that I have to do it before Thanksgiving weekend is over! 🙂 I did make two substitutions: I didn’t have tapioca flour on hand so I used cornstarch instead and I used a 60% dark chocolate bar – the pie came out really really good! Will definitely be making it again!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/29/2020 at 9:46 PM

      Thanks so much for the feedback Gal! So glad you enjoyed the pie and those substitutions worked out for you!

      Reply
  4. Teja says

    11/26/2020 at 6:39 PM

    I made this for thanksgiving. It was so so good!!! The pumpkin custard was just perfect!! Needless to say I found a new favorite dessert to make during the holidays

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/27/2020 at 8:32 AM

      I am SO glad you enjoyed the pumpkin pie, Teja. Thank you for the great review. 🙂

      Reply
  5. Lisa says

    11/24/2020 at 9:04 PM

    Was planning to make this Tomorrow hug just found out my son’s girlfriend is allergic to coconut 😩 Can I leave the coconut flour out of the recipe or should I sub with more tapioca flour? Thanks!

    Reply
    • Lindsay Cotter says

      11/24/2020 at 9:24 PM

      What flour do you have on hand? I think oat flour or all purpose GF flour would work!

      Reply
  6. Ryn Vanni says

    11/24/2020 at 3:26 PM

    Loved this recipe and it was a big hit when I last made it. The only problem, the parchment paper was impossible to extricate. Totally stuck to the bottom of dessert and at one point I was chewing on paper. Will try with a springboard pan next time.

    ★★★★

    Reply
    • Lindsay Cotter says

      11/24/2020 at 9:24 PM

      Oh no! That’s so odd! What brand of parchment paper did you use?

      Reply
  7. Chantal Stevens says

    06/25/2020 at 12:01 PM

    I had flagged this recipe around the holidays and bought the ingredients, including the little bottle of bourbon, but never got to it, so now in June, I decided to make it (without the pumpkin spices) and it turned out absolutely wonderful. Easy to make and wonderfully tasty. Creamy but not too sweet. I didn’t line the pan and didn’t have problems serving the slices.

    ★★★★★

    Reply
    • Lindsay Cotter says

      06/26/2020 at 10:09 AM

      Oh I am so glad! Thanks for the feedback Chantal!

      Reply
  8. Matt says

    12/02/2019 at 2:32 PM

    Made it for Thanksgiving. Never again.

    Did everything to the letter. The texture was like Tiramisu instead of pumpkin, had zero flavor and was like trying to eat bread that had been soaked in water.

    The predominant flavor was the dark chocolate…and that’s it. The pumpkin was barely perceptible. You couldn’t taste bourbon, vanilla, maple syrup or much of anything else.

    Tossed both pies we made into the trash, went to the store and bought a regular classic apple pie with ice cream and called it a day.

    My wife and I like healthy but “healthy” shouldn’t mean “flavorless” and “inedible”.

    Sorry.

    ★

    Reply
    • Lindsay Cotter says

      12/02/2019 at 2:45 PM

      Oh no! That’s not good! This pie is one of our favorites and many have made it. ? It’s can you tell me what ingredients you used? Any substitutes or off brands?.

      Reply
    • Lindsay Cotter says

      12/02/2019 at 8:05 PM

      Here’s the link to comments posted about the pie. And pictures. https://www.facebook.com/664259030305077/posts/2686984861365807?sfns=mo

      They loved it. So sorry that it didn’t work for you

      Reply
  9. PEP says

    11/28/2019 at 9:21 PM

    This pie was no more difficult than any other pumpkin pie and the flavor and texture were outstanding. I used almond flour, the bourbon, swirled the chocolate into the pie, but didn’t allow the edges to get brown. This recipe will be on the menu every Thanksgiving.

    ★★★★★

    Reply
  10. Irene Mercer says

    11/23/2019 at 4:16 PM

    I made this as a trial run for Thursday! I followed the recipe except I had cashew milk, and I used vinegar and baking soda cuz I failed to add baking powder to my shopping list??‍♀️
    But, Wow! I’m excited to make it again. I swirled the chocolate in and I was bit skeptical about whether it was done or not but I followed the times and it was a custardy texture. I guess that’s done??‍♀️ Tastes delicious. I added honey cinnamon toasted walnuts and coco whip.

    Reply
    • Lindsay Cotter says

      11/24/2019 at 4:13 PM

      Oh no, how did it turn out sans baking powder? Either way the batter tastes delicious. Texture might not have been firm, yes?

      Reply
      • Irene Mercer says

        11/24/2019 at 5:03 PM

        I googled alternatives and added 1 tsp apple cider vinegar and 1 tsp baking soda…it worked!

        Reply
        • Lindsay Cotter says

          11/26/2019 at 1:55 PM

          Oh yayy!! Glad to know that worked for ya!

          Reply
  11. Wilma Klinedinst says

    11/10/2019 at 6:43 AM

    Is the bourbon added to melted slightly cooled cooled chocolate or to the batter?

    Reply
    • Lindsay Cotter says

      11/10/2019 at 9:21 AM

      To the pie batter. I’ll correct that now. Thanks!

      Reply
      • Liz says

        11/10/2019 at 2:33 PM

        I can see it on the online version, but when you go to print, it’s omitted as well.

        “Next combine your milk, eggs, maple syrup, vanilla, and butter in a mixing bowl. Add your pumpkin puree and mix with hand mixer or stand mixer on medium until smooth.”

        Reply
        • Lindsay Cotter says

          11/11/2019 at 9:53 AM

          That’s odd! It doesn’t for me. What browser are you using?

          Reply
      • J Mac says

        11/12/2019 at 5:54 PM

        The descriptive instructions before the main recipe still display, “Melt the dark chocolate with the bourbon and then swirl it in the pie. Or…”

        Reply
        • Lindsay Cotter says

          11/12/2019 at 6:01 PM

          yes, you may do that too! I added it in recipe notes. Hope that helps clarify.

          Reply
  12. Patrick @ paleoself says

    11/28/2018 at 3:33 PM

    Looks like heaven, I will have to try this.

    ★★★★★

    Reply
  13. Mel says

    11/21/2018 at 7:18 PM

    Making this for Thanksgiving!! Are you using canned coconut milk or the non-dairy beverage kind in a carton? I’m assuming you meant the latter since you could also use almond milk.

    Reply
    • Lindsay Cotter says

      11/21/2018 at 11:31 PM

      Either! I find the drinking coconut milk worked best though. Not at coconut-y flavor.

      Reply
  14. Devon says

    11/21/2018 at 12:18 PM

    I am making this for thanksgiving and am SO EXCITED to try it!! Question- what did you top your pies with in the pictures? They are absolutely beautiful!!

    Reply
    • Lindsay Cotter says

      11/21/2018 at 12:39 PM

      I added Keto Ice cream – mammoth creamery! OMG it’s so good! OUr friends company!! And then extra dark chocolate chips. 🙂

      Reply
  15. Ielts Coaching In Dwarka says

    11/20/2018 at 1:52 AM

    thanks for sharing nice article

    Reply
  16. Meghan@CleanEatsFastFeets says

    11/18/2018 at 8:40 PM

    I’m not a huge fan of pumpkin but I’d definitely eat all of this.

    Reply
  17. Teri C says

    11/18/2018 at 4:13 PM

    Would like to make this for Thanksgiving..in your instructions you are “adding in with potato mixture.

    And, what is the purpose of the parchment in a pie plate?

    thanks!

    Reply
    • Lindsay Cotter says

      11/18/2018 at 5:00 PM

      oops, sorry just fixed that. Should have said pumpkin batter. The parchment paper is just so it doesn’t get sticky at the bottom. In case you want to pul the whole pie out and serve it, not in the dish. I helps to cut and serve quite easily. Does that make sense?

      Reply
  18. Mary Ann Torres says

    11/15/2018 at 9:11 AM

    I have a sensitivity to eggs & dairy. Can I substitute the eggs with a flax/chia egg? or aquafaba?

    I would love to have this during the holidays 🙂

    Reply
    • Lindsay Cotter says

      11/15/2018 at 1:01 PM

      Oh I am not sure. You could try making it like a mousse filling and adding it to a premade crust (gf) or just try it out with aqaufaba. Thoughts? I also think you could try with avocado and bake it in souffle cups.

      Reply
  19. Michele Narsinghani says

    11/12/2018 at 4:33 PM

    can i sub almond flour for the coconut flour?

    Reply
    • Lindsay Cotter says

      11/12/2018 at 6:31 PM

      I haven’t tried it with almond flour but it’s worth a shot! You could also just use regular GF flour or oat flour. Keep me posted

      Reply
  20. Toni | Boulder Locavore says

    11/08/2018 at 6:19 PM

    This is such an amazing treat!

    ★★★★★

    Reply
  21. Anna says

    11/08/2018 at 8:22 AM

    Can I sub more arrowroot for the coconut flour and ghee for the coconut oil? I have digestive trouble with coconut so don’t keep it around.

    Reply
    • Lindsay Cotter says

      11/08/2018 at 12:11 PM

      Possibly! I would try tapioca starch instead. It holds better with baking. Or you could use just plain GF flour. THe ghee would work. YUM!! The cooking time might vary. Keep me posted!

      Reply
  22. Shelby says

    11/07/2018 at 8:26 AM

    I’m saving this to make for the holidays! I love that this is crustless and I love you use maple syrup for sweetening.

    ★★★★★

    Reply
  23. Cassie Thuvan Tran says

    11/06/2018 at 10:04 PM

    You’re right–eggs legally belong in the poultry category, despite not actually being meat. So yes, that means eggs are dairy free, Paleo-friendly, Whole30 compliant, and lacto-vegetarian. I love the idea of a crustless pumpkin pie just because it’s a lot less work! Yeah, you can always use a store-bought crust, but sometimes you just are more interested in the filling!

    Reply
    • Lindsay Cotter says

      11/07/2018 at 4:52 PM

      Thanks Cassie. I bet you have a great vegan pie for the holidays, yes?

      Reply
  24. Rhonda @ Change In Seconds says

    11/06/2018 at 7:24 PM

    Wow on my list of recipes to try this week

    Reply
  25. superfighters says

    11/06/2018 at 4:38 PM

    good idea, i will do it at home.

    ★★★★★

    Reply
  26. Jennifer Blake says

    11/06/2018 at 3:51 PM

    Perfect addition to the Thanksgiving dessert spread!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/07/2018 at 4:49 PM

      woohoo that’s what I like to hear!

      Reply
  27. Natalie says

    11/06/2018 at 12:34 AM

    YUM! Looks so delicious and perfect for holiday season!

    ★★★★★

    Reply
  28. Katie says

    11/05/2018 at 9:48 PM

    This is amazing! It sounds so incredibly tasty!

    ★★★★★

    Reply
  29. Laura @ Sprint 2 the Table says

    11/05/2018 at 7:20 PM

    Sweet baby jesus, this looks amazing! And WHO isn’t a fan of bourbon?! Love, love love. This reminds me of the Kentucky Derby Pie my family makes. But without the crust and the pecans. And the Karo syrup (so trashy, I know).

    Reply
    • Lindsay Cotter says

      11/06/2018 at 11:02 AM

      haha I so thought of you bro!

      Reply
  30. Liz says

    11/05/2018 at 2:03 PM

    Oooh, I love the addition of chocolate! Such a delicious twist to the classic pumpkin pie!

    ★★★★★

    Reply
  31. Katie says

    11/05/2018 at 1:35 PM

    You should be selling this recipe to all the Restaurants… I can’t even put into words how amazing this is. So much flavor but not overly sweet! LOVE IT

    ★★★★★

    Reply
    • Heidi says

      11/20/2018 at 12:15 PM

      Did you mix the chocolate and pumpkin together or swirl it?

      Reply
      • Lindsay Cotter says

        11/20/2018 at 12:33 PM

        You can do either! I did both. One pie (the darker one) has it mixed in. The other one I’m holding has it swirled. Does that make sense?

        Reply
      • Katie says

        11/20/2018 at 2:02 PM

        I just mixed it right in!

        Reply
  32. Lynn Riddle says

    11/05/2018 at 12:50 PM

    stupid question – do you just line the bottom of the pie plate with the parchment paper? I can’t imagine trying to get it up the sides. Looks delicious!

    Reply
    • Lindsay Cotter says

      11/05/2018 at 12:56 PM

      Not stupid at all. Yes line the bottom. ?

      Reply
  33. Christin Slyngman says

    11/05/2018 at 11:55 AM

    WOW! this looks incredible! I cannot wait to try it out…been looking to up my gam and make a pumpkin pie that was paleo friendly!

    Reply
    • Lindsay Cotter says

      11/06/2018 at 11:03 AM

      Keep me posted Christin!

      Reply
  34. Debra Schramm says

    11/05/2018 at 10:16 AM

    I don’t have bourbon but I do have spiced rum. How do you think that would taste?

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/05/2018 at 10:24 AM

      I think it would work! It’s not super strong taste, so you could test out the batter (chocolate mixed with the rum) then see. Thoughts? It’s just as good without bourbon. You could even use a chocolate liquor or almond extract!

      Reply
  35. Liz S says

    11/05/2018 at 9:52 AM

    Say no to freaking out and yes to this pie!

    Reply
  36. Gaby Dalkin says

    11/05/2018 at 7:00 AM

    WOAH WOAH WOAH! This sounds heavenly!

    Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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