Tag Archives: eggs

Paleo Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It’s a perfect dessert for the holidays!

As I get my house ready to have my family over the for the holidays, I’m also planning out some of my favorite recipes to make for them. And if I know my dad, he LOVES his sweets. And while I’ll be making my spiced mixed nuts and chocolate chip cookies, I also want to wow them with a dessert that’s decadent and gorgeous at the same time after our Christmas dinner. Enter: this Paleo Pear Upside Down Cake.

Paleo Pear Upside Down Cake Recipe

Upside down cakes are always so pretty to me. With a delicious cake layer underneath a beautiful fruit pattern on top, it’s definitely something that looks fancy while being really easy to make. To use the produce of the current season, I decided to make this Paleo Pear Upside Down Cake since I’ve been seeing a lot of pears during my trips to the farmers market.

Not only is this cake moist and delicious, you can really taste the pear topping which is what I wanted. You don’t need much sweetener to make this cake shine. The ripe pears actually add a lot of flavor and sweetness, and the cake is made with coconut flour to keep it on the lower carb side.

Tricks to Creating a Beautiful Spiral Topping

Upside down cakes are all about the gorgeous spiral patterned topping. Here are some tips to create this pattern easily:

Line the bottom of the cake pan with parchment paper. I use a pencil to trace the pan on the paper then cut it into a circle. You definitely don’t want the pear slices to the stick when you flip the cake upside down.
Use ripe pears that are still firm enough to slice easily. Mushy, overripe pears won’t hold their shape well.
Try to slice the pears into similar sizes so you have a uniform pattern. It’s also important to use 2 pears that are similar in shape and size as well.
Space out the slices evenly. They don’t have to be perfect but you’ll find it much easier to close the pattern into a circle with you do!

Don’t stress out if it doesn’t look as nice as you want it to. The cake layer will press down on the pears as they baking together and it’ll be quite forgiving towards any imperfections you have.

I hope you enjoy this yummy and decadent Paleo Pear Upside Down Cake, especially if you have some delicious seasonal pears on hand!

Paleo Pear Upside Down Cake

This delicious and easy paleo pear upside down cake is moist, flavorful, and gorgeous the same time. It's a perfect dessert for the holidays!

Course Dessert

Prep Time 10 minutes

Cook Time 40 minutes

Cooling time 20 minutes

Total Time 50 minutes

Servings servings

Calories 392kcal

Author Jean Choi

Ingredients

Pear Topping

2 ripe pears
1 tbsp ghee or coconut oil, melted
1 tbsp coconut sugar
1/4 tsp cinnamon

Cake

1 cup coconut flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp sea salt
1 cup full fat coconut milk
6 eggs room temperature
1/4 cup maple syrup
2 tbsp molasses
1 tsp vanilla extract

Instructions

Click here for the full recipe.

Nutrition

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Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It’s guaranteed to please all your holiday dinner guests.

It’s holiday season, but more importantly, it’s pie season! There’s always a debate on Thanksgiving about which pie to make and which pie is better, but let me settle that for you by combining my two favorite pies together with this paleo pumpkin pecan pie.

Paleo Pumpkin Pecan Pie Recipe

I usually tend to reach for pumpkin pie first, but I do love the crunchy texture of pecan pie as well. In this recipe, pumpkin pie filling is layered under the pecan pie filling, and the result is so ridiculously delicious and satisfying.

It has the smooth velvety pumpkin on the bottom and the sweet and nutty pecan halves on the top, all on top of a flaky paleo pie crust that’s a winner every time.

Keep the Crust from Burning

Since there’s a double layer to this paleo pumpkin pecan pie, it does take longer to cook than other pies. Because of this, the crust could darken and burn while cooking, so I do recommend that you cover the crust with aluminum foil. Also, for the last 20 minutes of baking time, you’ll need to bake the whole thing covered so the filling can cook through and the pecan topping won’t turn blacka.

Make It Ahead of Time

Since holiday hosting can be stressful and overwhelming, this paleo pumpkin pecan pie will be a dessert that’ll make your life a bit easier because it can be made 3 days in advance! Honestly, when I’m hosting Thanksgiving, the last thing I wanna think about is how I can fit another dish in the oven. Having things like this pie that I can make or prep ahead of time is always welcome.

What’s your favorite pie? I think this one might be my new favorite, and I’ll be making it over and over again every year!

Paleo Pumpkin Pecan Pie

Combine your 2 favorite pie toppings together with this paleo pumpkin pecan pie! It's guaranteed to please all your holiday dinner guests.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Cooling time 20 minutes

Total Time 1 hour 40 minutes

Servings servings

Calories 373kcal

Author Jean Choi

Ingredients

Pie Crust

2 cups blanched almond flour
1/2 cup tapioca starch
1/2 tsp sea salt
6 tbsp ghee or coconut oil, melted
1 tsp vanilla extract
1 egg

Pumpkin Filling

1 cup pumpkin puree
1 egg
1/3 cup coconut sugar
1 tsp pumpkin pie spice

Pecan Layer

1/4 cup maple syrup
1/3 cup coconut sugar
1/4 cup ghee or coconut oil
2 eggs
1/2 tsp vanilla extract
1/4 tsp sea salt
1 1/2 cup pecan halves

Instructions

Preheat oven to 350 degrees F, and grease a 9-inch pie pan.
Place all ingredients for the crust, except egg, to the food processor and pulse until crumbly.
Pulse in the egg until a dough forms.
Press the dough into the greased pie pan.
Use a fork to lightly pierce the dough all over the surface to prevent it from puffing up.
Bake for 10 minutes.
Let it cool for 5 minutes.
In a bowl, whisk together all ingredients for the pumpkin filling.
Pour into the cooled pie crust and spread out evenly.
In a separate bowl, whisk together all ingredients for the pecan layer, EXCEPT pecans.
Stir in pecans.
Spoon the pecan layer over the pumpkin evenly.
Cover the crust with aluminum foil, then, bake for 60 minutes.
Remove from the oven, cover with aluminum foil, and bake for 20 more minutes.
Let it cool 15 minutes then serve right away, or you can store cooled Paleo Pumpkin Pecan Pie covered in the refrigerator for up to 3 days.

Nutrition

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Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that’s perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

I love my deviled eggs (case in point: pickle deviled eggs, bacon ranch deviled eggs, and beet deviled eggs). However, sometimes I’m lazy and I don’t feel like dealing with mashing the yolks and putting them back in the whites. So I’ve been snacking on these super duper easy egg snacks that are Whole30 and keto-friendly, and not only are they super yummy, they are really pretty to serve over the holidays!

Watch a Quick Video of These Hard Boiled Egg Snacks

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

Instant Pot Hard Boiled Eggs

To make your life even easier, I highly recommend making hard boiled eggs in the Instant Pot! Not only is it quick and simple to do, the eggs come out consistently perfect every time. Best of all, somehow the eggs are so easy to peel without the shell sticking to the whites. I don’t think I’ll ever make hard boiled eggs any other way.

Cook Time Variations

For this specific recipe, I decided to leave the yolks slightly soft in the center since I’m not making deviled eggs.I love soft yolks in general and this texture pairs so well with the various toppings I used in the hard boiled egg snacks especially well.

However, if you prefer true hard boiled eggs without any softness, make sure to let the Instant Pot naturally release pressure for 5 minutes instead of quick releasing like I did. This will help the yolk cook more so you can achieve your desired result.

Get Creative with Your Toppings

After you make the Instant Pot hard boiled eggs, it’s time to make hard boiled egg snacks! I provided 3 of my favorite topping combinations that I’ve been enjoying, but of course, you can get creative and make your own topping combos as well.

I think I’ll be serving these snacks over the holidays as an appetizer while we wait for the turkey or ham to cook. Not only are they super tasty and full of healthy fats, they pop with color on the table making it so festive for special occasions!

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that's perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

Course Appetizer, Snack

Prep Time 1 minute

Cook Time 5 minutes

Pressurizing time 10 minutes

Total Time 6 minutes

Author Jean Choi

Ingredients

Instant Pot Soft Boiled Eggs

1 cup water
2-12 eggs
Ice bath

Mustard Salmon Eggs

Hard boiled eggs
Dijon mustard
Smoked salmon cut into small pieces
Fresh dill

Prosciutto Mayo Eggs

Hard boiled eggs
Paleo mayonnaise
Prosciutto sliced cut into small pieces
Pickles cut into small chunks

Bacon Ranch Eggs

Hard boiled eggs
Ranch dressing
Bacon bits
Radish cut into small pieces

Instructions

Instant Pot Hard Boiled Eggs

Pour water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
Place the eggs on the steamer basket or the trivet.
Close the lid, and make the sure the pressure valve is set to Sealing.
Cook on high on Manual for 5 minutes, and prepare an ice bath.
Once it beeps to a finish, quick release the pressure.*
Immediately transfer the eggs to the ice bath and let it cool for at least 5 minutes.
Peel the eggs when you are ready to eat them. They should be peel easily!

Hard Boiled Egg Snacks 3 Ways

Slice the hard boiled eggs in half.
Top each half with the ingredients listed for each egg snack. The amount depends on your taste preference!
You can store hard boiled eggs and egg snacks in the refrigerator for up to one week.

Notes

*This quick release method will make hard boiled eggs that are slightly soft in the center, which are better to make the 3 snack recipes. For full hard boiled eggs, naturally release pressure for 5 minutes before opening the lid.

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