When doctors told me the inflammation on my face was “just rosacea.” Incurable. Something I’d have to “learn how to manage”. I refused to accept that. I’d never had bad skin in my life—not even as a hormonal teenager—and I knew it had to be gut- and diet-related.

A ketogenic lifestyle proved the point. I quit sugar and a host of other questionable ingredients and the inflammation eased. And, I finally recognized myself again. At that point, I wanted dessert back—without consequences or apologies.

So I set out to make a treat that didn’t send me straight back to cupcakes. Because perfection is exhausting, and a good cookie makes life better—even on keto or carnivore.

I’ve always loved baking—real butter, simple ingredients. What I didn’t love were modern “healthy treats”: Franken-ingredients, net-carb gymnastics, and labels longer than the recipe.

So I went back to what made sense—whole milk powder for richness, gelatin and collagen for structure and satiety, real fats used on purpose. The result: a simple, dunkable butter cookie with just 3 grams of carbs.

The butter cookie mix came first because it says everything we believe: better ingredients make better dessert.

Tallow & Crumb exists because I don’t believe eating healthy should feel like punishment—and treats shouldn’t come with regret.

— Kristeva
Founder, Tallow & Crumb

We believe if an ingredient didn’t exist 100 years ago—it doesn’t belong in our food. Because food should nourish not look for a loophole.

Tallow & Crumb is for people who read labels, trust their instincts, and want their treats made the way food used to be—simple, satisfying, and real.

No excuses. No manipulation.
Just delicious baking, done right.