Gluten FREE Almond Crust


1 1/2 cups almond meal or 1 1/2 cups almond flour
1/4 cup coconut oil melted
3 tablespoons lakanto ground
1/4 teaspoon salt
1/4 teaspoon baking soda


Preheat oven 350 F
Grind lakanto. Set aside
Combine all the dry ingredients in a bowl. Add the coconut oil and stir to combine.
Pour the mixture into a pie pan and pack the mixture along the bottom and up the sides to form a crust
Bake for 7-8 minutes or until lightly golden.
Set aside to cool and then fill it with your filling and bake according to filling’s instructions

Katrine Volynsky Pumpkin Pie

Pumpkin Pie

Pie Crust

Please choose your desired pie crust recipe or buy a pre made one if available or desired

Pumpkin pie filling

1/2 cup lakanto
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon allspice
1/ 2 teaspoon vanilla bean or 1 teaspoon alcohol free vanilla extract
1/2 teaspoon salt
2 eggs ( if making pie vegan use 2 tbsp of ground Flax + 6 tbsp warm water or 2 tbsp Arrowroot Root)
1/2 cup coconut milk full fat
1/3 cup coconut butter ( can be omitted if you can not find it , use more coconut milk instead but it is way more delicious with coconut butter)
1 can of organic pumpkin ( make sure it is not pumpkin mix! pumpkin mix has sugar in it). You can also cook and mash 2 cups sugar pumpkins instead of using a can


Preheat oven to 425F
Combine all dry ingredients together
Melt coconut butter if using
Add Eggs and coconut milk to the dry mixture and beat it until throughly mixed. Add coconut butter and your pumpkin.
Pour into your prepared pie crust
Place the pie in the oven for 10 minutes at 425F
Reduce the temperature to 350F and bake for 30-40 minutes. I usually check at 30 minutes. The consistency of the pie should be still a little wobbly in the middle. You can also test it by inserting the knife in the middle. If it comes out clean , the pie is ready.
Allow the pie to cool on a wire rack for 2 hours. The pie needs to set, be patient. Serve or refrigerate until ready to serve. If desired top the pie with whipped toping

Gluten-Free All-Purpose Flour Crust

2 cups gluten-Free All-Purpose Flour (I used Bob’s Red Mill) you can use brown rice flour too
1 tsp fine ground himalayan or celtic salt
5 tbsp cold-pressed coconut oil
3 tbsp  lakanto
5 tbsp cold water
1/2 tsp  apple cider vinegar


Grind lakanto. Set aside

Preheat oven to 350

In food processor combine all ingredients but cold water and pulse until forms crumbles

Add water spoon by spoon until the dough forms a ball but not too sticky. Check by pressing it together. If stays together , no more water needed

Line the glass pie dish with unbleached brown parchment paper or use coconut oil to grease lightly. Press your dough into glass pie dish you. Bring the dough up the sides of the dish and press it in thinly. The dough rises during baking process. To make a nice  crust design use the pointer finger and thumb of your right hand and your pointer finger on your left to create the little triangles

Bake the crust for 10 minutes before you add your filling to

Set aside to cool and then fill it with your filling and bake according to filling’s instructions

Lakanto Dairy Free Pecan Pie Katrine Volynsky

Lakanto Awesome Pecan Pie


1/2 cup golden lakanto
1/4 teaspoon celtic or himalayan salt
1 teaspoon alcohol free vanilla extract or 1/2 teaspoon of vanilla bean powder
2 tbsp molasses ( read about health benefits of this low glycimic sweetener
3 eggs or 3tbsp flax and 6 tbsn water or other favorite egg replacer
1 tbsp mesquite powder ( this is optional , but adds a lot of caramel like flavor )
1/2 cup melted coconut oil
1/2 tbsp of chia seed
1/2 tbsp of coconut flour
2 cups pecans


Preheat the oven to 400F
Grind lakanto and chia set aside
In a large bowl combine lakanto, salt, vanilla , molasses, eggs ( or if making vegan version your favorite egg replacer) , add mesquite if using it. Beat it with electric mixer until throughly mixed
Add coconut oil and coconut flour. If using vegan egg replacer you will not need chia seed. If using eggs add ground chia to the mix and beat until the mixture start to thicken.
Pour the filling into the prepared crust and add pecans.
Put the pie for 10 minutes into the oven at 400F
Reduce the temperature to 350F and bake for 30 minutes
Remove and cool for 2 hours before serving. Serve along or with Lakanto Homemade ice-cream.

Lakanto Dairy Free Whipped toping


1 can full-fat coconut milk, chilled fully in the fridge
1/4 c. ground lakanto
1/2 tsp. vanilla


Place a metal mixing bowl and wire whisk in the freezer for 15 mins. Take them out of the freezer.
Remove the coconut milk from the fridge. Skim the solid part of the coconut milk off the top of the can and put it in the cold bowl, leaving the liquid part.
Whip on high for about 5 minutes, until it is starting to get thick.
Add ground lakanto and vanilla and continue to whip, 5-10 minutes longer until it is about the consistency of Cool Whip. Spread over cooled pie and serve.