Recipes

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Per Serving: 227 calories, 1.5 net carbs

Servings: 4

Ingredients

2 oz unsalted butter

2 oz cream cheese

3 oz heavy whipping cream, whipped

1 tbsp cocoa powder

stevia, to taste

Directions

Soften butter and combine with sweetener, stirring until completely blended.

Add cream cheese; blend until smooth.

Add cocoa powder and blend completely.

Whip heavy cream and gradually add to the mixture. (You may also add 1 tsp of coconut oil or MCT oil.)

Spoon into small glasses and refrigerate for 30 minutes.

Nutrition Info

Per Serving: 

227 Calories;

24g Fat (94.3% calories from fat);

4g Protein;

3g Carbohydrate;

1.5g Dietary Fiber.

Ingredients (makes 16 servings)

Cake:

• 2 3/4 cups almond flour (275 g/ 9.7 oz)
• 1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
• 2 tsp gluten-free baking powder
• 2 tsp cinnamon
• 1/2 tsp sea salt
• 6 large eggs
• 1/2 cup melted butter or ghee (120 ml/ 4 fl oz)
• 1/4 cup unsweetened almond milk (60 ml/ 2 fl oz)
• 2 cups grated carrots (240 g/ 8.5 oz)
• 2 tsp sugar-free vanilla extract
• 1/2 cup pecan pieces (55 g/ 1.9 oz)

Frosting:

• 1 cup full-fat cream cheese (240 g/ 8.5 oz)
• 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz)
• 1/3 cup heavy whipping cream (80 ml/ 2.8 fl oz)
• 1/2 cup pecan pieces, divided (55 g/ 1.9 oz)

Note: Sweeteners can be used to taste. If you prefer your cake less sweet, reduce the sweeteners to half. Keep in mind that the sweetness of Erythritol is about 70% of sugar, while Swerve is as sweet as sugar.

Instructions

1. Preheat oven to 160 °C/ 325 °F and line a round 23 cm/ 9 inch cake pan with parchment paper.
2. In a large bowl mix together the dry cake ingredients except for the carrots and pecans. Stir in the wet ingredients until smooth.
3. Stir in the carrots and pecans.
4. Pour the batter into the prepared pan and bake 60 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove from oven and let cool completely before frosting.
6. For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered Swerve and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.
7. Frost the cake with the icing using an offset spatula. Sprinkle the remaining pecans over the top and serve. Store covered and chilled for up to 7 days.

Nutritional values (per serving, 1 slice)

Total Carbs 7.9 grams, Fiber 3 grams, Net Carbs 4.9 grams, Protein 8 grams, Fat 27.7 grams, Calories 295 kcal

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Tomato sauce, rich and comforting. Mozzarella, fresh and creamy. Meatballs, with just the right touch of onion and oregano. It’s like spaghetti night, without the carbs.

Ingredients

• 1 lb ground beef
• 2 oz. grated parmesan cheese
• 1 egg
• ½ tablespoon dried basil
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• 14 oz. canned whole tomatoes
• 2 tablespoons finely chopped fresh parsley
• 7 oz. fresh spinach
• 2 oz. butter
• 5 oz. fresh mozzarella cheese
• salt and pepper

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Nutrition

Per serving

Net carbs: 3 % (4 g), Fiber: 3 g, Fat: 72 % (49 g), Protein: 25 % (39 g), kcal: 622

Instructions

1. Place ground beef, parmesan cheese, eggs, salt and spices in a bowl and blend thoroughly. Form the mixture into meatballs, about 1 oz (30 grams) each. It helps to keep your hands wet while forming the balls.
2. Heat up the olive oil in a large skillet and sauté the meatballs until they’re golden brown on all sides.
3. Lower the heat and add the canned tomatoes. Let simmer for 15 minutes, stirring every couple of minutes. Season with salt and pepper to taste. Add parsley and stir. You can prepare the dish up to this point for freezing.
4. Melt the butter in a separate frying pan and fry the spinach for 1-2 minutes, stirring continuously. Season with salt and pepper to taste. Add the spinach to the meatballs. Top with fresh mozzarella cheese, torn into bite-sized pieces. Serve and enjoy.

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The pizza turned out fantastic topped with sun-dried tomatoes, onion, and arugula. Go for it!

Pizza Dough

1 ½ cups Shredded Mozarella Cheese 2 tbsp Cream Cheese ¾ cup Almond Flour 1 pinch Garlic Salt

Toppings

-Mozarella Cheese -Your favorite meats (Bacon, Chicken, Pepperoni, Salami, Etc) -Your favorite vegetables (Onion, Pepper, Jalapeno, etc) -Your favorite sauce (Low carb tomato sauce, olive oil, blue cheese, buffalo, etc) -Herbs, Parmesan, Crushed Red Peppers

Directions

1) Plan ahead for the pizza toppings that you will use. Pre-cook any raw ingredients so that they are ready to go. You’ll have some time to dice veggies while the crust is baking.

2) Put your pizza stone or cookie sheet in the oven. Preheat the oven to 450 degrees F. In a microwave-safe bowl, add in the mozzarella and cream cheese.

3) Microwave for 15-30 seconds at a time, and stir with a fork.

4) Once you can no longer distinguish the shredded cheese, add in the almond flour. Knead the almond flour into the cheese and make it into a well-blended ball of dough.

5) Place your ball of dough on a large piece of parchment paper. Use another piece of parchment paper and a rolling pin to flatten out your dough. I try to get my dough down to about 1/8″ to 1/4″ thick. (Save the second piece of parchment paper, you’ll need it later)

6) (Optional) If you want, you can make some stuffed crust by rolling the outside of your dough over onto itself with cheese. Even if you don’t add a mozzarella cheese filling, I still recommend folding the outside over itself slightly to give you a thicker outside crust.

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7) Sprinkle some garlic salt across the dough. Use a fork to poke holes all around your crust and put in the oven.

8) Bake the dough for 8-10 minutes until you get a nice dark brown bottom. Remove from the oven. (This will take some experimentation to find what you like best. For me, light crust = too cheesy flavored, dark crust = tastes like real pizza dough)

9) Flip your cooked dough onto the second sheet of parchment paper

10) Load your pizza however you like with all of your favorite sauces, cheese, and toppings.

11) Bake or broil your pizza for another few minutes until your cheese is melted and starts to brown.

12) Enjoy!

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I just started keto and I was really craving tacos, so then upon research I found out that cheese shells make a good alternative to tortillas.

The cheese shells are really simple to make. You just melt cheddar in an circular shape in either an oven or microwave, on top of some parchment paper, and then you place a ladle over two cups, when the cheddar is flexible place it over the ladle and it give a “taco shell” shape.

• use about 1/3 cup of cheddar cheese per shell
• if you use an oven wait until the edges are burning
• if you use a microwave wait until it gets bubbly

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Made this on mothers day per request! Smoked baby back ribs with coleslaw! Always a winning combo!

Ribs:

I rubbed the ribs with pepper, salt, garlic powder, cayenne pepper, ginger powder, paprika, and some granular swerve and 1 tbsp brown sugar substitute. Smoked them in the smoker at 225 for 4 hours with Jack Daniels barrel chips and Apple Wood, wrapped in foil the last 1-2 hours, then opened the foil for the last 30 to crust up the bark. Topped with guys sugar free bbq and some blue top brand buffalo cayenne hot sauce.

Coleslaw Recipe

Ingredients:

Coleslaw Mix Or 1 Cabbage Diced

1/2 Cup Walden Farms Coleslaw Dressing

1/4 Cup Mayo

1 tsp Powdered Mustard

1 tbsp Bluetop Brand Garlic Hatch Hot Sauce

Salt, Pepper, Garlic Powder To Taste,

Paprika on top at the end if you’re fancy 🙂

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INGREDIENTS:

brownie

12 tablespoons of grass fed butter

1/2 cup stevia

1/3 cup erythritol

2/3 cup cocoa powder (do NOT use dark cocoa because your brownie will taste like a burnt scab. That was my first lesson.)

1 tsp natural vanilla flavoring

1 tsp salt

1 tablespoon liquid coconut oil

3 eggs

1/2 cup almond flour (SIFTED!!)

1 tsp baking powder

optional toppings

Peanut butter drizzle: melt 1tbsp peanut butter with 1 tbsp butter, 2 drops of vanilla, melt in microwave. Drizzle.

Crushed walnuts

Dark chocolate shavings

DIRECTIONS

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1) In a pan, melt the butter and sugar substitutes until fully dissolved. I found it best to let the butter completely melt, then add the sugars, then stir occasionally for about 5 minutes.

2) Once dissolved, pour the butter/sugar into a mixing bowl and add your cocoa powder, salt, coconut oil, and vanilla. Mix until well combined. I used a whisk at first but I found that I got better results with an electric mixer. I bought this one on Amazon and it gets the job done well.

3) Once thoroughly mixed, add 3 ROOM TEMPERATURE eggs. If you just pulled them out of the fridge that’s okay, put them in hot water for about 2 minutes to bring them to room temp. Add the eggs and mix until also thoroughly blended.

4) Make sure your almond flour is sifted. It’s okay if it isn’t, but I found that my brownies were fluffiest when I sifted the small almond pieces out of my flour. You can also use coconut flour but I haven’t tried again with that and I’m giving you the recipe that gave me these amazing results.

5) Once sifted, add your almond flour and baking powder. Blend well. You should notice that your batter is rather fluffy. Great!

6) OPTIONAL: At this point you can fold in some goodies. I used walnuts but coconut, macadamia, the crushed dreams of orphans, any good ol’ classic brownie filler will do the trick. Just keep it keto. (I’ve heard that Orphan tears are full of carbs)

7) Pour your batter into the skillet. I hope you remembered to take the sticker off of the skillet first. Bake in the oven at 350° for 17-20 minutes. It should be firm but a little jiggly. Let it cool for a bit. Since you’re new to cast iron skillets I should warn you that they retain heat very well and will remain hot for a very long time. No touchy.

8) OPTIONAL: Melt 1 tbsp peanut butter and 1tbsp butter in microwave. Add 2-3 drops of vanilla. Pour over brownie. Sprinkle more crushed walnuts, drizzle some orphan tears, and enjoy!

9) Pro tip: I like to indulge and enjoy my brownie with a single serving (one scoop) of Halo Top Peanut Butter Cup ice cream.

You’d think I’m a big fan of peanut butter but honestly I never have been.

^{those orphan tears tho}

Hope you all enjoy! Let me know what you think when you try yours! I want pictures damn it

Macros for entire brownie:

Net carbs: 17g

Protein: 47g

Fat: 198g

Theres about 6 decent slices in one skillet.

So per serving:

Net carbs: 2.8g

Protein: 7.8g

Fat: 33g

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1/2 Cup butternut squash (roasted the night before)

1/4 Cup almond butter (I used Costco brand)

2 large eggs

(used nonstick pan so did not need to use additional oil)

Mix ingredients with whisk in a bowl.

Cook over medium heat; flip when top firms up and bottom is golden.

Half the recipe made 3 servings with 2 pancakes each (approx. 4-5 inches diameter – 1/3 cup batter each pancake) – so 6 pancakes total.

Macros for 2 pancakes/1 serving: 201 cal/8.3 protein/15.5 fat/5 net carbs.

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Note: very yummy and filling, my favorite pancake yet, will make again if can plan the 5 net carbs into my day.

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All Keto and Low Carb Waffles recipes out there asked me for so many ingredients I always felt like it was too much effort and gave up. But as a kept being asked if I had a good recide then I decided to work and make one and this one make Keto Waffled with just TWO Ingredients! Well… FOUR including baking powder and sweetener… ok Vanilla is optional but that Makes it five… I didn’t even count the ones with Chocolate Chips but that’d make it SIX. Fine, worst case scenario 6 ingredients. But these also bring amazing macros and are very filling, you won’t be able to gulp down more than a couple in one go. In the video recipe you’ll see I make them plain, but there is of course given the picture a chocolate chip version, which I personally preferred, so here’s the values for both.

CHOCOLATE CHIP EDITION 241 calories, 19g fat, 2g carbs (1g fibre), 13g protein

PLAIN 200 calories, 16g fat, 1.6g carbs (1g fibre), 12g protein

INGREDIENTS:

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• 8 fresh organic eggs
• 250g / 8.8oz Almond Butter
• 30g / 1oz powdered sweetener
• 3g / 1tsp baking powder
• Optional: 5g/ 1tsp vanilla
• Optional: 80g / 2.8oz sugar free chocolate chips

INSTRUCTIONS:

Turn on your waffle iron and let warm up

meanwhile add all ingredients to the bowl and start blending with the hand mixer for a few minutes until a creamy consistence is reached.

spray coconut oil on the waffle iron making sure it’s well coated, it’s one of those cases where more is never enough

pour just enough batter to have all the waffle iron “squares” covered, then close the lid and let cook. Usually every waffle maker allows for different times, I find that the one thing in common is: the waffle tend to be ready by the time the waffle maker has stopped releading steam from the sides.

Repeat until all batter is gone, andjoy responsibly and drink a lot cause if can be intense!

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LOW CARB AVOCADO TOAST