KetoFLEX 12/3 Kitchen: Redefining Tradition

This November, we’re redefining tradition — honoring the flavors we love most while upgrading every ingredient for nourishment and balance. Each side dish delivers familiar comfort with a modern twist, crafted to align beautifully with the KetoFLEX 12/3 lifestyle. Every dish brings comfort, connection, and care to your table — proof that the best traditions evolve and get healthier with time.

This month’s recipes for our PreCODE and ReCODE members include Thanksgiving Dressing, Garlic Celeriac Mash, and Pumpkin Parfait Bites (recipe below).

Pumpkin Parfait Bites

Why settle for a heavy slice of pumpkin pie when you can savor all its cozy flavor in three perfect bites? Our version layers creamy, spiced pumpkin with whipped coconut and a sprinkle of walnuts for texture and warmth. Each spoonful delivers the familiar comfort of pumpkin pie — without the inflammatory wheat, refined sugar, or heaviness that follows. It’s pure pumpkin bliss, thoughtfully reimagined for brain health, balance, and holiday joy.

Servings: Ten (shot glass-sized) servings

Tips:

• Chilling the coconut milk allows the cream to separate from the liquid so it can be whipped easily.
• Keep whipped cream and pumpkin mixture refrigerated until assembly for best texture.
• You can prepare the pumpkin mixture a day ahead and store it covered in the fridge.
• For the allulose maple syrup, RxSugar Pancake syrup is an approved brand.
• The carbohydrates in allulose are not digested by the body and do not need to be included in your total allowance; however, they will be included in our nutritional information.

Ingredients:

• 1 (13.5 oz) can of full-fat, unsweetened coconut milk (chilled 24+ hours)
• 1 teaspoon vanilla extract
• 3 tsp allulose maple syrup, divided (2 tsp for pumpkin puree, 1 tsp for cream)
• 1 (15 oz) can of pumpkin puree (not pumpkin pie mix)
• 1 tsp pumpkin spice
• 1 tsp almond extract
• 1 cup chopped walnuts
• 1tsp cinnamon

Instructions:

1. Chill the can of coconut milk in the fridge (24+ hours).
2. The next morning, open the chilled can. Scoop out the solid cream into a bowl. (Save or discard the remaining liquid ;great for smoothies). Beat with a hand mixer until creamy and peaks form. Add vanilla extract and 1 tsp allulose maple syrup. Beat again until fluffy.
3. In another bowl, mix pumpkin puree, 2 tsp allulose, maple syrup, pumpkin spice, and almond extract by hand until smooth. You can make this the night before and chill until ready to use.
4. Fold 3 tbs of whipped cream into the pumpkin mixture until smooth. Keep both mixtures chilled until assembly.
5. Arrange 10 small 2-oz shot glasses. Artfully layer a sprinkle of walnuts at the bottom, 2 tbs of pumpkin mixture, then 1 tbs of whipped cream. Repeat one more layer.
6. Top with walnuts and a dusting of cinnamon. Keep chilled until ready to serve.