Keto

KETO HERB CRACKERS 3-4 crackers = 1 NET CARB This plate is ~12 servings

INGREDIENTS:

-2 cups almond flour (plus a lil extra) -1/3 to 1/2 cup sour cream (full fat) -1 egg -1 tsp pink Himalayan salt + -All and any spices and herbs!

PREHEAT OVEN TO 275

1. Mix the almond flour, sour cream, and egg together. It should combine to make a dough like mixture. Add the salt. If it’s too wet – add more flour // If it’s too dry – add more sour cream – just little by little until it’s the right consistency.

2. Separate the dough into smaller portions (as many portions as you plan flavors)

3. Add your first flavor ingredient to the divided portion – for example: Chopped chives!  Knead with your hands until the chives are distributed throughout the portion of dough.

4. Place on a sheet of parchment paper NOT WAX PAPER, 5. Roll out until it’s about 1/2 inch thin – or whatever thin/thickness you like.

5. Grab a cookie cutter, and cookie cut those crackers!

6. Place on parchment lined baking sheet, sprinkle salt on top (or whatever spice you want), and stab with a fork just so it can breathe while baking.

7. Bake at 275 degrees F for about 10-13 minutes (watch closely because baking depends on the size and thickness of your crackers)

8. Remove and let cool! ENJOY!! I whipped some cream cheese with chives, basil, and parsley and used it as a spread.

Here were my creations: – Sour Cream & Basil

• Sour Cream and Chive – Parsley & Ranch Seasoning

• Umami

• Ground Mustard & Onion Basil or chive was my fav. But, they’re all really really good!

Let your sweetie know you care by making this keto Victoria Sponge Cake for Two. It’s the perfect low carb Valentine’s Day dessert for sharing. Grain-free almond flour cake with a sugar-free raspberry and cream filling.

Cake:

1.5 cups almond flour

8 tbsp Swerve Sweetener

2 tsp baking powder

Pinch salt

1 large egg

6 tbsp butter melted

1 tsp vanilla extract

Preheat the oven to 325F and grease 2 (two) 4-inch diameter ramekins or cake pans.

In a small bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the egg, butter and vanilla extract until well combined.

Divide the batter between the two prepared ramekins and smooth the top. Bake 15 to 20 minutes, until the center is set and the edges are golden brown.

Remove and let cool 10 minutes, then run a sharp knife around the edges to loosen and flip out onto a wire rack to cool completely.

INGREDIENTS double this recipe

8 ounces diced strawberries

1/4 cup Sukrin :1 **(Swerve, Lakanto or sugar if not low carb)

1/4 cup water

1 tbsp lemon juice

3/4 tsp Knox Gelatin powder

INSTRUCTIONS

Sprinkle the gelatin over the lemon juice.

In a small sauce pan over medium heat, combine the strawberries, Sukrin :1 and water. Stir to combine. Bring the strawberries up to a simmer then turn the heat to low and simmer for 20 minutes.

Break up the gelatin and stir into the strawberries to melt. Turn off the heat and adjust sweetness. Let cool.

Spoon the strawberry jelly into a clean jar,

BUTTERCREAM FROSTING double this recipe

1 cup butter, room temperature

1.5 cups swerve confectioner

2 tbsp Heavy Whipping Cream

INSTRUCTIONS

Combine the butter, heavy whipping cream and vanilla in a bowl using a hand mixer.

In two batches, add in the confectioner sugar and combine with the hand mixture until you achieve and even and uniform mixture.

Store in the fridge in a sealed container up to one week.

Keto Chocolate Roll Cake One of the things I still remember, though, are those little Swiss Cakes from Little Debbie. Lately, I’ve been thinking about them more and more, wanting to recreate them…but elevate them in flavor and bring them over to the keto world. Instead of making a bunch of snack cakes, I decided to make one large roll that I could slice off and eat as I wanted (and eat, I did).

Chocolate Roll Cake

•1 cup almond flour
• 4 tablespoons butter, melted
• 3 large eggs
• ¼ cup psyllium husk powder
• ¼ cup cocoa powder
• ¼ cup almond milk
• ¼ cup sour cream
• ¼ cup erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Cream Cheese Filling:

• 8 ounces cream cheese • 8 tablespoons butter • ¼ cup sour cream • ¼ cup erythritol • ¼ teaspoon liquid Stevia • 1 teaspoon vanilla extract

1. Measure out the dry ingredients into a bowl: 1 cup Almond Flour, 1/4 cup Psyllium Husk Powder, 1/4 cup Cocoa Powder, 1/4 cup Erythritol, and 1 tsp. Baking Powder.

2. Melt 4 tbsp. butter in the microwave, then add 1/4 cup sour cream, butter, and 3 eggs to the dry ingredients. Use a hand mixer to mix this together. (I personally saved the hand mixer for the filling and used a whisk to combine the dough ingredients. it worked just fine)

3. Add 4 tbsp almond milk to the batter to make it so that it’s more workable and spreadable.

4. Spread the batter over a baking sheet lined with parchment paper, or a silpat. It should cover the area of an entire cookie sheet. This takes a little bit of work and you want to make sure there are no holes through which you can see the sheet underneath. I personally put on some food prep gloves and use a combination of my finger and the back of a spoon to spread it evenly.

5. Bake for 14 minutes at 350F.

6. Let cool slightly and start to work on the cream cheese filling.

7. In a bowl, combine 8 oz. Cream Cheese, 8 tbsp. Butter, 1/4 cup Sour Cream, 1/4 cup Erythritol, 1/4 tsp. Liquid Stevia, and 1 tsp. Vanilla. Use a hand mixer to cream together until fully incorporated.

8. Plop the cream cheese filling on top of the cake and spread evenly with a spoon.

9. Roll the cake up gently. Use a knife to scrape off any excess filling to get a clean seam on the edge of the roll.

10. Serve up with a cup of coffee for breakfast, or with some whipped cream for dessert!

I cut it into 12 slices so here are the macros for such:

• 12 servings

• 272 calories

• 3.1g net carbs

• 25g fat

• 5.5g protein

a couple of notes!

• when you’re rolling it up, be careful but don’t worry too much. the psyllium husk makes the dough surprisingly malleable while it’s warm. mine started to crack in the dough just a little bit when i started rolling it but as i continued it was perfectly fine.

• stick it in the fridge for several hours before you slice it. DO NOT try slicing it while it’s still warm because the pressure will end up squeezing all the filling out and squishing the roll. don’t ask me how i know 😭

• i used granulated swerve for the dough and powdered for the filling.

• i don’t know how much of an impact/difference it made but i allowed the eggs to reach room temperature (in addition to the butter and cream cheese) before i began.

Bacon Chocolate Chip Cookies

Start to Finish: 45 minutes (15 minutes active)

Ingredients:

• 2 cups fine ground almond flour
• 3 tablespoons grass-fed butter or ghee
• 3 tablespoons collagen peptides
• 2 tablespoons granulated non-GMO erythritol or birch xylitol, or more to taste
• 2 teaspoons vanilla
• 1 egg
• 1/2 teaspoon paleo baking powder
• 1 teaspoon apple cider vinegar
• Pinch of salt
• 1/3 cup chocolate chips or chunks with at least 85% cacao
• 4 slices cooked and cooled pastured bacon, diced finely or crumbled

Instructions:

1. Preheat oven to 340 degrees. Line two baking trays with parchment paper.
2. In a mixing bowl, add almond flour, collagen, sweetener, and salt. Mix, and add baking powder to the top.
3. Pour apple cider vinegar on top of the baking powder so it reacts (you’ll see it bubble and fizz).
4. Add butter or ghee, vanilla, and egg, and mix thoroughly. Add chocolate and bacon pieces, and mix once more.
5. Roll the dough into balls and place on the lined baking trays.
6. Press the balls flat into cookie shapes. Press flatter for a crunchier cookie, and leave more rounded for a softer, chewier cookie.
7. Bake for 15 minutes, or until golden.
8. Remove trays from oven and gently place cookies on a wire rack to cool.
9. When cooled, store leftover bacon chocolate chip cookies in a covered container.

Serves: 16

Nutritional Information (Per Serving):

• Calories: 139
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 21mg
• Sodium: 72mg
• Total Carbs: 4.7g
• Dietary Fiber: 2.4g
• Sugars: .7g
• Sugar Alcohols: .67g
• Net Carbs: 1.6g
• Protein: 5.3g
• Vitamin A 2%
• Vitamin C 1%
• Calcium 5%
• Iron 10%

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats that can oxidize and contribute to inflammation. Nuts are also susceptible to mold and contain lectins, nutrient-sapping compounds that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.

Sauce Ingredients:

1/2 cup cilantro leaves and stems, chopped
1 can coconut milk
4 scallions, white and green parts, chopped
1-inch piece of ginger, grated
4-5 cloves garlic, chopped
1 tbs hot chili powder (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp shrimp paste
2 fresh red chilies, chopped
kosher salt and black pepper to taste

Other Ingredients:

1 Chicken Breast (I used one from a box of frozen)
1/4 cup (or one slice onion)
1/4 cup thinly cut green pepper
1 bag cauliflower rice (350grams) lime wedge for garnish

Instructions:

1. For the sauce place all ingredients in a food processor and process until very smooth. If you don’t have a food processor cut everything small as you can and add to pan on med heat until warmed.

2. Oven 350 for chicken breast. I sprinkled mine with cumin. 30mins turn once. (frozen)

3. Bag of cauliflower rice in the microwave per instructions on the back.

4. Thin slice the onion and green pepper (optional but I like the way it looked on the plate.) Throw in pan on med heat with a little oil for a couple of minutes.

5. Mix as much sauce as you want with the rice and plate. Cut chicken and place on top. Garnish with your onion, pepper, and lime.

An almond butter chocolate filled dessert that only uses one mixing bowl?? I may or may not be making these once (or twice) a week from now on 

Ingredients:

• 3/4 cup almond butter, room temperature

• 1 1/4 cup almond flour

• 1/2 cup coconut oil

• 1/3 cup golden monk fruit sweetener (I recommend using 1/4 cup)

• 1 tsp pure vanilla extract

• 1/2 cup sugar free chocolate chips

Instructions:

Line 8×8 baking pan with parchment or wax paper.

To a medium microwave-safe bowl, add almond butter and microwave until soft, about 15-20 seconds.

In a mixing bowl, using an electric mixer, mix softened almond butter, almond flour, coconut oil, monk fruit sweetener, and vanilla extract. To mixture, gently fold in chocolate chips until fully incorporated.

Press mixture into pan and cool in refrigerator for 2 hours. Then remove from fridge and cut into bars.

Nutrition:

Servings: 20

• Calories: 193

• Fat: 20g

• Total Carbs: 8.2g

• Fiber: 5.8g

• Protein: 4.2g

These easy keto salmon cakes are a fun and flavorful low carb meal without any hassle. Great for quick lunches and easy meal prep!

Yields 2 Servings

Ingredients

Salmon cakes

• Two 5 oz pouch of pink salmon (or cans, drained well)

• 1 egg

• 1/4 cup finely ground pork rinds (optional, but helps)

• 1/2 jalapeno, finely chopped

• 2 tbsp sarayo (or plain mayo)

• 2 tbsp finely diced red onion

• 1/4 tsp garlic powder

• 1/4 tsp chili powder

• Salt and pepper to taste

• 1 tbsp avocado oil

Avocado cream sauce

• 1 avocado

• 1/4 cup sour cream

• 3 tbsp cilantro

• 1–2 tbsp avocado oil (to thin)

• 1–2 tsp Water, to desired thickness

• Juice of half lemon

• Salt, pepper to taste

  Instructions

1. In large bowl mix salmon, egg, jalapeno, sarayo, red onion, ground pork rinds and seasoning

2. Form patties with mixture (4 large or 5-6 small)

3. In non stick skillet, drizzle oil and cook patties over medium heat 4-5 minutes until each side is golden brown and crispy

Avocado sauce

1. Blend all ingredients in food processor until smooth

2. Serve salmon cakes hot with avocado sauce and extra drizzle of sarayo

Per Serving:

Calories: 542
Total Carbs: 10g
Fiber: 6g
NET Carbs: 4g
Protein: 10g
Fat: 50g

These cheesecake fat bombs are super delicious. In this recipe, I’ve been able to create a fat bomb that is actually enjoyable to eat, which doesn’t just taste like coconut or plain old butter. I devoured the whole batch within a week, so I’m guessing that’s a good sign.

KETO MAGIC BARS

Seriously, you won’t even be able to tell that this is a low carb pumpkin cheesecake. It tastes like the real thing.

After you’ve tried low carb pumpkin bread and (recently improved!) keto pumpkin muffins and healthy pumpkin bars this fall, I’m here to add one more to your list.

So, out of all the pumpkin ideas I have right now, why keto pumpkin cheesecake? Well, because you asked for it!

Ingredients:

– 16 Ounces Cream Cheese (room temperature)
– 1.5 Cup Pecan Halves
– 1/2 Cup Canned Pumpkin
– 3 Eggs Room Temperature
– 1 Egg White
– 1 Cup Swerve
– 2 Tablespoons Lakanto Golden Monkfruit Sweetener (brown swerve would also probably work)
– 2 Teaspoons Cinnamon
– 1 Teaspoon Ginger
– 1/2 Teaspoon Nutmeg

Instructions:

– Set the 2 bricks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften. Set the eggs out about 30 minutes before you start to let them get closer to room temp.

– Preheat your oven to 350°F before you get started, because this is a pretty quick recipe to get in the oven.

– In a small mixing bowl combine the Cinnamon, Nutmeg, and Ginger.

– Either crush your Pecan Halves in a Food Processor, or simply use Chopped Pecans. (i used a food processor)

– In a medium mixing bowl add 1 Egg White and then whisk until completely foamy.

– Add the Pecans to the Egg White and then mix thoroughly.

– Season the Pecan and Egg mixture with 1 Teaspoon of the Pumpkin Spice mix and the 2 Tablespoons of Golden Monkfruit.

– Press the crust mixture into the bottom of your 9-inch springform pan and spread around evenly. This will produce a rather thin crust that should be about 1/8″ thick all around. Bake the crust for about 10 minutes in the oven at 350°F and then remove immediately and set on the counter.

– In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped.

– Add in the 1/2 Cup Pumpkin, 3 Large Eggs, 1 cup swerve, 2 teaspoons of the pumpkin spice mixture. Blend until evenly whipped.

– Grease the sides of the Springform Pan before you spoon the cheesecake batter in, and spread as evenly across the pan as you can.

– Place the cheesecake into the oven at 350°F on the middle rack and allow to cook for approximately 45 minutes. Keep an eye on it though throughout the cooking process. The batter will be a little runnier at first than a normal cheesecake batter due to the added pumpkin, but it will firm up and stop jiggling. (in my oven it was done right at 40 minutes so definitely keep an eye on it towards the end)

– Remove from the oven when you believe it is done, and set on the counter to cool for about 20 minutes before placing in the refrigerator to cool for at least 4 hours (overnight preferably). Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top, but also do not add to a fridge that had exposed seafood or onions, as those flavors will seep into the cheesecake and ruin your day. You can wrap the cheesecake finally after it has sat in the refrigerator for at least 4 hours, as it has probably let off most of it’s condensation at that point.