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Fill your holiday table with a feast free of grains, dairy, and refined sugar.

Reader Interactions


  1. I use this recipe a lot. I’ve used it using pureed pumpkin, bananas, zucchini, carrots, etc. What I’ve discovered is that if you lower the amount of eggs just a bit (3 instead of 4) and up the amount of flour, it makes a lighter product. Not that this recipe isn’t good, but if you want a less dense result, you may want to try this out. I usually use about 1/3 C. of coconut flour, and 2/3 C of arrowroot. If you like a lighter result, with some texture, you could substitute some of each of these two flours with some Tiger nut flour. Also lightens things up a bit but it does add texture…not as smooth. I love your recipes and I’m always stimulated to try new things. I was a chef in my past life (retired) with my own natural food restaurant. I did not, however, BAKE. So you’ve been helping me with baking, with the added difficulty of paleo! So thanks for that. Ellen

  2. Could you take a picture of the particular sweet potato- we have a few varieties available but don’t necessarily call thing by the same names in Australia and I’d like to make these for our Paleo grandchildren for Christmas!

  3. Hi Lauren, I just wanted to say that I love all the information you share with us. I just have a question about weight loss and all the delicious desserts you post. Im trying to lose about 25 lbs and I know I can do it eating the paleo way. My question is, will all these delicious desserts put weight on me, even if it is paleo? Is there a lot of carbs involved?

  4. For those who are wondering what a “Japanese Sweet Potatoe” is. I just use “google”. Took me 1 second to find out. Yes, they do sell them in Australia – purple skin, white flesh.

  5. These look great, Lauren, I think I might make them next weekend!
    My stepdaughter has a sensitivity to coconut, do you think I could just leave out the coconut flour and replace the coconut sugar with unrefined, brown sugar?



  6. Thanks Lauren!
    This recipe was easy, tasty, and it only really took a few pieces to be satisfied, so I actually had leftovers! The texture is somewhere in between a soft cookie and a pudding, and it’s just sweet enough to satisfy, especially with a cup of black tea. This morning I popped the last piece into the toaster to reheat.

    I will say that my Vitamix wasn’t very happy blending it all up, the batter was very thick, so next time (and there will be a next time!) I’ll use the food processor instead.

    Thanks again for all you do!

  7. This recipe rocks. You are right; there won’t be leftovers. I made it with white sweet potatoes (what I had on hand), and it was perfect (texture and flavor). I did cut the coconut sugar in half for the cinnamon layer, and it was still pretty sweet to me, but to anyone not accustomed to a little-to-no sugar diet, it might be best to keep the amount as stated. This is a recipe that will bring compliments.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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