monk fruit sweetener Archives • Butter For All

I think I’ve hit on the perfect sourdough biscuit—they have flaky, moist interiors with crisp golden exteriors and the perfect balance of sourdough tang and sweetness. For years, I’ve been puzzled about how to inoculate the entire biscuit dough with sourdough starter. You don’t want to overwork the dough, so kneading is out of the …

You will be blown away by these fluffy, gluten-free buckwheat and sorghum pancakes.The batter has an addition of acid- and enzyme-rich yogurt, so the longer it sits and soaks, the more digestible it becomes. These delicious, wholesome, filling pancakes are going to be gentle on your gut while giving you the energy you need for …

Pure indulgence! These keto-friendly almond flour cookies feature organic unsweetened carob chips (with a hint of cinnamon) for a guilt-free treat! They’re also gluten-free, and low-carb with only 3.6g of net carbs per serving! This recipe uses blanched almond flour and pure organic monk fruit sweetener for healthy baking. These cookies are perfect for diabetics, …

Hi, I’m Courtney

I am a chef, author, creator, and dedicated mom passionate about transforming lives through wholesome, real food. I craft nutrient-dense, farm-sourced recipes rooted in traditional cooking techniques, and using only authentic ingredients. From my days in San Francisco’s high-pressure kitchens, armed with a Culinary Arts degree and a sourdough starter, to thriving as a homeschooler, entrepreneur, and businesswoman in Oregon’s lush McKenzie River Corridor, I pour my heart and soul into creating recipes that nourish and inspire. Join me on this heartfelt journey—I can’t wait to share it with you!

At Butter For All, I’m committed to nutritional excellence and food integrity through sustainable practices. I recommend sourcing sustainable pastured meats, raw dairy ingredients, and organic, non-GMO grains, nuts, seeds, and legumes—preparing the latter by soaking, sprouting, or fermenting to enhance digestion and nutrition. I encourage you to shop locally for organic seasonal produce, support small family farms and biodiverse local food producers whenever possible, and eat seasonally while preserving and fermenting foods for future use.