If there is one French dessert that has stood the test of time, it’s the iconic Flan Parisien. Smooth, creamy, and comforting with every bite, this classic custard cake is a cherished staple of French patisserie. Traditionally baked in a buttery crust with simple pantry ingredients, it’s known for being reliable, accessible, and surprisingly elegant. Today, I’m recreating this nostalgic classic, but with my personal seasonal twist that makes it lighter, naturally gluten-free, and even more nutritious.

In this version, we skip the traditional crust altogether to create a custard that is softer, lighter, and faster to prepare, perfect for busy home cooks and newer bakers who want an impressive dessert without the fuss. And instead of sticking to the traditional vanilla custard alone, we invite one of autumn’s most beloved ingredients to the party: pumpkin puree. It adds a gorgeous natural color, a lightly sweet earthy flavor, and turns the custard into a beautifully golden loaf that is both simple and stunning.

With its creamy interior, elegant browned top, and warm fall flavors, this Pumpkin Custard Cake is a wonderful addition to Thanksgiving menus, Sunday brunches, or cozy family evenings. It’s one of those desserts that looks impressive, but is honestly so simple that anyone can make it. Just mix, pour, bake, and chill.

Why Pumpkin Should Be Part of Your Regular Diet

Pumpkin is more than a seasonal ingredient, it’s a powerhouse of nutrition that deserves a regular place in your kitchen. Naturally rich in vitamin A, beta-carotene, and antioxidants, pumpkin helps support vision, immune function, and healthy skin. It’s also high in fiber, which supports digestion and helps keep you fuller longer, making it a great ingredient for people looking to improve satiety and balance blood sugar naturally.

Unlike many richer dessert bases, pumpkin is low in fat yet flavorful, which means you get delicious taste with added nutritional benefits. Adding pumpkin to recipes like this one allows you to enjoy indulgent treats while still nourishing your body, proof that comfort food and healthy eating can absolutely coexist.

Ingredients

• 4 eggs, room temperature

• 1/3 cup maple syrup

• 45 g cornstarch

• 2 cups (470 ml) whole milk, room temperature

• 30 g butter, room temperature

• 1 tsp vanilla extract

• 1 cup pumpkin puree (220 g)

Servings: 8–10 slices
Prep Time: 20 minutes
Baking Time: 40 minutes
Dietary Info: Gluten-free when made as written

Directions

1. Add the eggs, maple syrup, and cornstarch to a saucepan.
2. Whisk vigorously until the mixture is completely smooth and lump-free.
3. Gradually pour in the room-temperature milk while whisking continuously.
4. Place the saucepan over medium-high heat.
5. Cook while whisking constantly until the mixture begins to thicken and lightly simmer.
6. Continue whisking until the custard becomes thick, smooth, and creamy.
7. Lower the heat and add the room-temperature butter, whisking until fully melted and incorporated.
8. Add the pumpkin puree and vanilla extract, whisking again until smooth and uniform.
9. If the mixture looks slightly lumpy, remove from heat and use an electric whisk for 1–2 minutes to smooth it out.
10. Pour the custard into a silicone cake mold or greased baking pan, smoothing the top.
11. Bake at 365°F (185°C) for about 40 minutes, or until the surface is golden brown.
12. Allow the cake to cool slightly, then refrigerate for at least 3 hours to set.
13. Unmold, slice, and enjoy chilled.

Nutritional Information (per slice)

• Calories: 162

• Protein: 5.31 g

• Fat: 7.43 g

• Carbohydrates: 18.37 g

• Fiber: 0.4 g

Storage

• Store covered in the refrigerator for up to 5 days

• Keep tightly covered to prevent the surface from drying

• Best served after several hours of refrigeration

• Can be enjoyed plain or topped with:

  • caramel

  • maple drizzle

  • whipped cream

  • chopped nuts

There’s a cozy magic to waking up to warm waffles: the steam, the gentle crunch, the comfort of a breakfast that feels like a hug. These 2-ingredient almond butter waffles deliver that same warm, homey feeling but in a clean, nourishing way. They’re quick to pull together, flourless, and naturally low in carbs, perfect for busy mornings, simple weekend brunches, or any time you want something satisfying without complicated prep. The texture is wonderfully tender inside with lightly crisp edges, and the nutty character from almond butter makes them taste like an indulgence even though they’re built from wholesome ingredients. They’re endlessly adaptable: go sweet with berries and sugar-free syrup, or turn them savory with cream cheese, smoked salmon, onions, and capers for a luxe breakfast board. Because they’re made from real food, these waffles keep you steady, less sugar slump, more sustained energy.

Why Soaked Almond Butter Deserves a Place on Your Table?
This recipe is made with our homemade almond butter prepared from soaked almonds, and that detail matters. Soaking almonds before turning them into butter lowers anti-nutrients like phytic acid, which otherwise bind minerals and can limit their absorption. Soaked almonds are also gentler on the digestive system because soaking activates enzymes and begins breaking down complex compounds, making the nutrients more bioavailable. The homemade version preserves all this benefit and avoids added oils, sugars, or preservatives found in many store-bought spreads.

Almond butter itself is rich in heart-healthy monounsaturated fats, plant-based protein, fiber, magnesium and vitamin E, nutrients that support heart health, steady energy, muscle function, and skin health. Including soaked-almond butter in your regular diet is a smart, simple way to increase nutrient absorption from nuts and get a concentrated source of good fats and protein that helps curb cravings and keeps you full longer.

Ingredients

• 3 eggs
• 5 tbsp (75 g) almond butter
• 1 tsp baking powder (optional, for fluffier waffles)
• Oil (such as coconut oil) for brushing the waffle plates

Directions

1. In a mixing bowl, crack the eggs and add the almond butter.
2. Whisk the two ingredients together until the mixture is completely smooth and lump-free.
3. If desired, add the baking powder to make the waffles slightly fluffier, then mix again until evenly combined.
4. Preheat your waffle maker until hot, then lightly brush the plates with oil to prevent sticking.
5. Pour enough batter into the waffle maker to just cover the plates.
6. Close the lid and cook for about 2–3 minutes, or until the waffles are golden brown and cooked through.
7. Gently remove the waffles and place them on a plate to cool slightly.
8. Repeat the process until all the batter is used.
9. Serve warm with your favorite toppings, sweet (berries, sugar-free syrup, or nut butter) or savory (smoked salmon, cheese, onions, and capers).

Prep Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4 waffles

Nutritional Information (Per Serving)

• Energy: 162 calories
• Protein: 8.1 g
• Fat: 13.54 g
• Carbohydrates: 3.77 g
• Fiber: 1.9 g

This recipe is naturally gluten-free, flourless, and low-carb, making it ideal for anyone following a keto or high-protein diet.

Storage & Recommendations

• Keep cooked waffles in an airtight container in the fridge for up to 5 days.
• For longer storage, freeze them in a freezer-safe container for up to 3 months. Reheat in a toaster or pan before serving.
• Use natural, unsweetened almond butter for best keto results.
• For extra flavor, add a pinch of cinnamon, vanilla, or salt to the batter before cooking.

If you’ve ever had to give up gluten or reduce carbs, you know how hard it can be to find a breakfast that feels truly satisfying. Pancakes are one of those foods that most people miss the moment they switch to a gluten-free or low-carb lifestyle. But here’s the good news: you can still enjoy that soft, fluffy, melt-in-your-mouth comfort without using a single grain of flour. These flourless pancakes are the perfect blend of indulgence and nourishment, light yet filling, protein-rich, and naturally gluten-free. They’re ideal for anyone on a keto diet, watching their carbs, or simply trying to make smarter breakfast choices without sacrificing taste.

I first tried these when looking for a recipe that could make my mornings easier, something my family could enjoy too. What surprised me most was how incredibly fluffy and satisfying they turned out. Made with just three simple ingredients — cottage cheese, eggs, and peanut butter — they come together in minutes and cook beautifully golden. The combination is pure breakfast magic: creamy cottage cheese gives moisture and protein, eggs create the perfect structure, and peanut butter adds richness and that cozy nutty flavor. Whether you serve them with sugar-free syrup, fresh berries, or a drizzle of nut butter, these pancakes deliver the joy of a traditional breakfast with the goodness your body deserves.

And here’s why you’ll love this recipe even more, it’s not only keto-friendly and gluten-free, but it’s also a powerhouse of nutrients that support energy and satiety. If you’re trying to lose weight, these pancakes can help keep you full for longer thanks to their protein and healthy fat content. They provide steady energy without sugar crashes, making them an excellent option for busy mornings, post-workout meals, or even a weekend brunch that everyone, adults and kids alike, can enjoy guilt-free.

Let’s take a closer look at the star ingredient: peanut butter. This humble spread isn’t just delicious; it’s also a nutrient-rich food that brings important health benefits. Peanut butter is loaded with healthy monounsaturated fats that support heart health and help balance blood sugar levels. It’s also one of the easiest and most accessible plant-based sources of protein, great for muscle repair, steady energy, and appetite control. Rich in magnesium, zinc, and potassium, it supports nerve function, bone strength, and a healthy metabolism. Incorporating peanut butter into your regular diet, especially in balanced recipes like these pancakes, can help you stay nourished, satisfied, and energized throughout the day.

Ingredients (Makes 8 pancakes)

• ½ cup (100 g) cottage cheese

• 2 eggs

• ⅓ cup (80 g) unsweetened peanut butter

• 1 tbsp sweetener of choice (maple syrup or zero-carb sweetener)

• 1 tsp baking powder

• ½ tsp vanilla extract

• Oil or butter, to brush the pan (if needed)

Prep Time: 10 minutes
Cooking Time: 35 minutes (pan cooking)
Yields: 8 pancakes
Dietary Info: Naturally gluten-free, flourless, and keto-friendly

Directions

1. In a mixing bowl, add the cottage cheese, eggs, and peanut butter.
2. Blend everything with a hand blender or food processor until smooth and creamy.
3. If desired, stir in the sweetener, baking powder, and vanilla extract for a touch of sweetness and extra fluffiness.
4. Preheat a non-stick pan over low to medium heat. Lightly brush it with oil or butter if needed.
5. Pour about ¼ cup of batter per pancake onto the pan.
6. Cook for about 1 minute and 30 seconds, until the edges start to dry and small bubbles form on top.
7. Flip gently and cook the other side for another minute, or until golden brown. Keep the heat low to prevent over-browning.
8. Repeat with the remaining batter, adjusting heat as needed.
9. Serve warm with your favorite toppings — sugar-free syrup, nut butter, or fresh berries in moderation.

Nutritional Information (Per Serving)

• Energy: 102 calories

• Protein: 5.32 g

• Fat: 7.19 g

• Carbohydrates: 4.92 g

• Fiber: 0.5 g

Storage

• Store cooled pancakes in an airtight container in the fridge for up to 5 days.

• Freeze cooked pancakes for up to 3 months.

• Reheat gently in a skillet or toaster for the best texture.

Notes

• Avoid high heat — peanut butter tends to brown quickly.

• Add cinnamon, a pinch of salt, or sugar-free chocolate chips for a fun twist.

• Perfect for meal prep — they stay soft and moist even after freezing.

• Great for kids’ lunchboxes or a quick on-the-go snack.