By Carolina Curlionis, Nutritionist for Apollo Health

Cheers to a different type of Thanksgiving this year. Now more than ever, it’s time to be grateful for family, health, and of course, the food on the table. Focus on what you have instead of what you don’t. Set up a Zoom Thanksgiving dinner to converse over a meal, cherishing the time together even if it is online, and look forward to a time when you can gather again.

Thanksgiving wouldn’t be Thanksgiving without a treat! Make this KetoFLEX 12/3-friendly version of pumpkin pie this year and spare the guilt, well, most of it. Remember this is a treat and should be savored and enjoyed; just serve yourself a small portion. The recipe for Pumpkin Pie is below, and the remaining KetoFLEX 12/3-friendly recipes for Roasted Sweet Potato & Pecan Salad, Oven Roasted Turkey Breast, and Cranberry Sauce are available to members of the PreCODE and ReCODE monthly subscription program.

Pumpkin Pie



• 1 3/4 cups blanched almond flour, plus more as needed
• 3 tablespoons coconut flour
• 2 teaspoons powdered monk fruit sweetener
• 1/2 tsp fine grain sea salt
• 1/3 cup cold grass-fed butter or ghee if dairy-free
• 1 1/2 tablespoons coconut oil
• 1 large egg

For the filling:

• 15 oz can of pure pumpkin puree
• 8 oz silken tofu, must be USDA Organic
• 1/3 cup monk fruit sweetener
• 1 tbsp arrowroot powder
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg
• ½ tsp vanilla extract
• ¼ teaspoon ground cloves
• Pinch of salt


1. In a food processor, combine the almond flour, coconut flour, powdered monk fruit sweetener, salt, butter, and coconut oil. Pulse until large pea-size crumbs form.
2. Add the eggs and pulse again until a dough begins to form. If the dough seems too wet, add more almond flour. Do this one tablespoon at a time.
3. Form the dough into a ball and place it into an airtight glass or Tupperware container. Let the dough chill in the fridge for at least 15 minutes.
4. Remove the dough from the paper, and roll it between two sheets of parchment paper into a circle large enough to cover a nine-inch pie dish.
5. Trim the edges as needed.
6. Using a fork, pierce holes on the surface to prevent bubbling. Place the pan in the freezer while preheating the oven to 325 F.
7. Process the pumpkin puree and all the ingredients until smooth using a food processor.
8. Pour the filling into the pie shell and bake for 40 to 45 minutes.
9. Let it cool completely, chill for at least two hours or overnight. Slice and serve.

Nutrition Information:
For one slice out of six

Calories: 418 kcal
Total Fat: 33 g
Saturated Fat: 11 g
Total Carbs: 23 g
Net Carbs: 16 g
Sugars:  5 g
Dietary Fiber: 7 g
Protein: 13 g

Roasted Sweet Potato & Pecan Salad


This beautiful and festive salad with sweet potatoes, pomegranate seeds, greens, pecans, and goat cheese is perfect for the holidays. You can use whatever greens you prefer for your base and then just add color!

Roasted Sweet Potato & Pecan Salad recipe

Oven Roasted Turkey Breast


Given the circumstances of Covid-19, this year’s Thanksgiving table maybe a little smaller due to travel and social distancing restrictions. If a whole turkey is too much, opt for making a turkey breast, which still is very festive and delicious. Pair this with our cranberry sauce and cauliflower stuffing recipes available to our PreCODE and ReCODE monthly subscribers.

Oven Roasted Turkey Breast recipe

Cranberry Sauce


Homemade cranberry sauce is extremely easy to make. We suggest using a combination of monk fruit sweetener, orange zest, and lemon to calm the tartness of the cranberries and add some sweetness without the extra carbs. Enjoy this sauce on Thanksgiving and freeze the rest and save it for Christmas if you desire.

Cranberry Sauce recipe

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