Dear friends,

I’ve been quiet these past many weeks. And today, I come back to The Featured Table with a full heart and a renewed sense of purpose.

Many of you have written with kind words and questions about my health, and I want to share a bit of my story with you. In many ways, it has reshaped how I see everything.

On October 17th, I was diagnosed with pancreatic cancer. It shook me to my core.

On December 1st, I underwent surgery to remove half my pancreas and my spleen. Just over two weeks later, on December 16th, I was given the extraordinary news: I am cancer free.

There aren’t enough words to express what that moment felt like. Relief. Awe. Deep, quiet gratitude. I’m here. I’m healing. And I’m more convinced than ever that life is precious, and that health and love are everything.

I’m profoundly thankful to my doctors, to Krister who has cared for me with such grace, and to my family and friends who have surrounded me with light.

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A New Lens: Food as Nourishment, Not Just Beauty

With part of my pancreas gone, I’ve stepped into a new chapter. I am learning to navigate blood sugar, glucose levels, and how food truly fuels the body. Honestly, I had no idea how much carbohydrates affect blood sugar until I was forced to face it.

After leaving the hospital, I felt completely unprepared. Suddenly the act of eating—something I have always loved, cherished, and written about—felt unfamiliar. But slowly, I began to learn. While every body is different, I have found that there are simple principles that can help all of us eat with more balance and intention.

For me, I now focus on protein, healthy fats, and fiber. I’ve learned that not all carbs are created equal, and that it matters how we pair them. As my dear friend Susan said, “Couch your carbs in fat and protein to give your body a little buffer and avoid those blood sugar spikes.”

This isn’t about restriction. It’s about awareness. And it’s about celebrating food that truly nourishes and delights.

So, moving forward, you’ll continue to find beautiful, delicious recipes here. Many will lean into wellness and supporting balanced blood sugar. But there will still be treats now and then. We need those joyful bites. I remain fully devoted to food that is flavorful, beautiful, and rooted in celebration.

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Mocha Cheesecake with Chocolate Pecan Crust

A celebration of flavor, balance, and life itself

I made this cake to celebrate my mother’s birthday. It felt meaningful to create something decadent and beautiful that also supported my new health needs. This cheesecake is creamy, rich, and full of bold coffee and chocolate flavor. It also happens to be low in carbs and sugar free, thanks to a few thoughtful ingredient swaps. A true celebration dessert that brought smiles all around the table.

After the glaze set, I finished the top with a light sprinkle of pecan crumbles for texture and a rustic touch. I served each slice with our Garden print napkins in green and gray, which felt just right for the winter season—quietly elegant and full of life.

Ingredients

For the Crust:

• 1 ¼ cups pecan flour (or almond flour)
• 3 tablespoons cocoa powder
• 3 tablespoons golden monk fruit/erythritol blend (I used Lakanto Golden)
• ¼ teaspoon sea salt
• ¼ cup unsalted butter, melted

For the Filling:

• 24 oz cream cheese, softened
• ¾ cup Lakanto Golden monk fruit sweetener blend
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ⅓ cup heavy cream, room temperature
• 1 tablespoon espresso powder
• 3 large eggs, room temperature

For the Chocolate Glaze:

• ½ cup heavy cream
• 2 oz sugar-free dark chocolate, chopped
• 1 tablespoon Lakanto Classic white monk fruit sweetener

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Instructions

Prepare the Crust:

1. Preheat your oven to 325ºF. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
3. Press the crust evenly into the bottom of the pan.
4. Bake for 10 minutes, then remove and reduce oven temperature to 300ºF.

Make the Filling:

1. In a small bowl, whisk the espresso powder into the cream until fully dissolved. Set aside.
2. In a large bowl, beat the cream cheese until smooth and fluffy, about 1 to 2 minutes.
3. Add the Lakanto Golden sweetener blend, vanilla, and almond extract. Mix until smooth.
4. Pour in the espresso cream and mix again.
5. Add eggs one at a time, mixing gently just until combined. Scrape the bowl between additions.
6. Pour the filling over the baked crust and smooth the top.
7. Bake at 300ºF for 70 to 85 minutes, until just set in the center. A slight jiggle is fine.
8. Cool to room temperature, then refrigerate for at least 2 to 3 hours.

Make the Glaze:

1. In a small saucepan, heat the cream and Lakanto white sweetener until just simmering. Remove from heat and add chopped chocolate.
2. Let sit for 5 minutes, then stir until glossy and smooth.
3. Allow the glaze to thicken slightly, then pour over the chilled cheesecake. Let some of it drip down the sides.
4. Refrigerate for another 30 minutes to set the glaze.
5. Finish with a sprinkle of pecan crumbles on top before serving.

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To Serve

Slice, savor, and share. Each bite is creamy, rich, and deeply satisfying, with the perfect coffee and chocolate balance. You would never guess it is low in sugar. It is joy on a fork.

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With Gratitude

Thank you for being here. Thank you for reading, for caring, and for continuing to gather around this shared table with me. I am so happy to be back, and I look forward to sharing this new chapter of recipes, reflections, and rituals with you.

Until next time, may your days be filled with warmth, your meals with joy, and your health with grace.

With love and gratitude,
Carrie