Green Bean Casserole

Keto Friendly
Preheat Oven: 350
Bake 15-30 minutes

• green beans, steamed

• mushrooms

• onion

• garlic

• chicken stock

• cream cheese

• grated parmesan cheese

• salt and pepper

1. Sauté mushrooms, onion and garlic until tender

2. Add chicken stock and cream cheese until creamy and combined.

3. Add green beans and mix well. 

4. Move to a casserole dish and top with remaining ingredients. 

5. Cook in 350 degree oven until melted and bubbly, about 30 minutes.

Butternut Squash with Maple, Bacon and Pecans

KETO FRIENDLY (in small portions)
Preheat Oven: 350
Bake 45-50 minutes

• 6-8 pieces of bacon

• 5 cups peeled and cubed butternut squash

• 1 cup pecans, roughly chopped

• 1/4 cup Maple Syrup

• 2-3 tbsp. bacon fat

• 1/2 tsp cinnamon

• 1/4 tsp salt

1. Cook bacon, then set aside to cool. Once cool, chop into small pieces

2. Place the rendered bacon fat in a large bowl. Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with bacon fat.

3. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.

4. Add mixture to a 9x11 glass backing dish

5. Increase oven temperature to 400 degrees

6. Place dish in the oven to bake for 35-40 minutes or until squash is soft.

Bacon Wrapped Asparagus

KETO FRIENDLY
Preheat Oven: 425
Bake 25 minutes

• Slices of bacon

• Asparagus

• olive oil, salt and pepper

1. Wrap asparagus (1-3 pieces) with bacon in a spiral layer.

2. Place on lined cookie sheet. 

3. Can drizzle with olive oil and season with salt and pepper.

4. Bake about 25 minutes or until bacon reaches the desired crispiness. 

Cauliflower Spanish Rice

KETO FRIENDLY

• 12 oz. cauliflower rice

• 1 cup salsa

• 2 tbsp. tomato paste

• 1/2 tbsp. taco seasoning

• 1/2 tsp ground cumin

• salt and pepper to taste

• OPTIONAL: Chicken or Pork

• OPTIONAL: Other veggies like broccoli

1. Cut up cauliflower and process down to rice-size bits

2. Add to all ingredients to skillet except salt and pepper, add those at the end.

3. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.

4. Add mixture to a 9x11 glass backing dish

5. Increase oven temperature to 400 degrees

6. Place dish in the oven to bake for 35-40 minutes or until squash is soft.

Cauliflower Spanish Rice with Vegetables

KETO FRIENDLY

This is a great use of leftover Cauliflower Spanish Rice...

Added to the Spanish Rice  recipe:

• Kale and Swiss Chard, sliced

• Butter (to sauté veggies)

• Pork or Chicken cut into bitesize pieces

• Mushrooms

• Cream Cheese

1. Cut up Kale, Chard, and Mushrooms and Sautee in butter until tender

2. Add meat and cream cheese and stir until melded together

3. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.

4. Add mixture to a 9x11 glass backing dish

5. Increase oven temperature to 400 degrees

6. Place dish in the oven to bake for 35-40 minutes or until squash is soft.

Swiss Chard Quiche

KETO FRIENDLY

BAKE: 375 degrees for 30 minutes to 1 hour

• 10 oz. spinach (can also use Kale and/or Swiss Chard)

• 10 eggs

• 2-1/2 cups cheese

• onion and garlic (minced and sautéed)

• salt and pepper

• OPTIONS: other veggies, mushrooms, bacon

1. Grease and flour the baking dish.

2. Sauté the garlic and onion.

3. Combine all ingredients and cook just a little until plumping up, but not fully cooked. Then transfer to the baking dish to finish off in the oven. The wide cooking range depends on how much it is cooked before going into the oven. 

4. Bake at 375 degrees or until the edges start to brown. You can use a knife to test the center to ensure it is cooked through before removing it from the oven.

Swiss Chard with Potatoes

BAKE: 350 degrees for 20 minutes

• Swiss Chard (4-5 large leaves)

• Salt

• Italian Seasoning

• Butter (to sauté chard)

• Potatoes (cubed and pre-cooked)

• Cheddar Cheese

1. Clean and cut up Swiss Chard, and sauté in butter until tender

2. Add cubed potatoes and mash until combined

3. Transfer to a baking dish and add cheddar cheese across the top

4. Place dish in the oven to bake for 20 minutes or until cheese is melted

Zucchini Noodles

With the zucchini noodles, you can be as creative as you like. Add many other veggies to go along with the zucchini. This is simple, easy and tasty.

• 1 cup broccoli florets

• 2 garlic cloves, minced

• 1/2 tsp red pepper flakes

• 2 medium zucchini, cut into noodles

• 1/4 cup grated parmesan cheese

• OPTIONAL: 1/2 cup bone broth + ground chicken

1. If broccoli and zucchini are pre-cooked, just lightly sauté together with the garlic and red pepper, then add the parmesan cheese and serve

2. If meat is desired, then cook in skillet over med-high heat until browned. Then add garlic, broth and broccoli covered for 5-7 minutes until broccoli is almost fork tender, then add zucchini noodles and toss well to combine and cook until zucchini is al dente.

3.  Add the parmesan cheese and toss well, off heat, until combined.

Frittata

Bake at 400 degrees

• 8 large eggs

• 1/4 cup coconut milk

• 1/4 tsp. salt; 1/8 tsp. pepper

• 1 pinch freshly grated nutmeg

• 1 tbsp. olive oil

• 1-1/2 cup chopped asparagus

• 1/2 cup diced ham

• 1/2 cup sliced cherry tomatoes

• 4 oz. shredded mozzarella cheese

1. In a large bowl, combine eggs, milk, salt, pepper and nutmeg. Wisk until well blended and set aside.

2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the asparagus and ham, cooking for about 4-6 minutes, or until the asparagus is bright green. 

3. Pour the egg mixture into the skillet and add about 3/4 of the cheese; stir gently to distribute the ingredients. Top with sliced tomatoes and remaining cheese.

4. Continue to cook over medium heat for about 1 minute, or until the outer edge looks slightly set. Transfer the frittata to the oven and bake for about 8-10 minutes, until the eggs are puffed and set. To check for doneness, make a small cut in the center with a knife. If liquid egg mixture flows into the cut, it needs another minute or two.

5. Remove the pan to a rack and let it cool for about 5 minutes before slicing and serving.

Alternate Combinations using the same basic seasoned egg mixture:

• Broccoli, cheddar and bacon

• Italian sausage, mushroom, parmesan cheese

• Spinach and feta cheese

Zucchini Frittata

With the zucchini noodles, you can be as creative as you like. Add many other veggies to go along with the zucchini. This is simple, easy and tasty.

• 1 cup broccoli florets

• 2 garlic cloves, minced

• 1/2 tsp red pepper flakes

• 2 medium zucchini, cut into noodles

• 1/4 cup grated parmesan cheese

• OPTIONAL: 1/2 cup bone broth + ground chicken

1. If broccoli and zucchini are pre-cooked, just lightly sauté together with the garlic and red pepper, then add the parmesan cheese and serve

2. If meat is desired, then cook in skillet over med-high heat until browned. Then add garlic, broth and broccoli covered for 5-7 minutes until broccoli is almost fork tender, then add zucchini noodles and toss well to combine and cook until zucchini is al dente.

3.  Add the parmesan cheese and toss well, off heat, until combined.

Swiss Chard Tortilla Casserole

Preheat Oven: 375 degrees
Bake 20 minutes

• 2 tsp coconut oil

• 2 cups onion, chopped

• 3 garlic coves

• 2 (8oz) packages button mushrooms

• 2 jalapeno peppers, seeded and chopped

• 4 cups swiss chard, finely chopped

• 1/4 cup water

• 1 (14.5 oz.) can of diced tomatoes

• 12 (6-inch) corn tortillas, quartered

• 1 cup (4 oz.) shredded sharp cheddar cheese

1. Heat oil in large skillet over med-high heat. Add 1 cup onion and cook 1 minute stirring constantly. Stir in mushroom, jalapeno and salt. Arrange chard over mushroom mixture. Cover, reduce heat and cook for 15 minutes or until tender.

2. Combine 1 cup onion, water and tomatoes in a blender and process until smooth. Pour the tomato mixture into saucepan. Bring to a boil, cook about 4 minutes or until slightly thickened. Arrange quartered tortillas in a single layer in 9x13 baking dish. Spread 1 cup mushroom mix over tortilla pieces. Top with 1/2 cup tomato mixture. Sprinkle with 1/3 cup cheese. Repeat layers twice. Add last 1/3 cup cheese, then bake.

Swiss Chard Enchiladas

Preheat Oven: 350
Bake 30 minutes

SAUCE

• 1 small onion, diced fine

• 3 garlic cloves peeled

• 14 oz. diced tomatoes

• 2 dried chile

• 1 tbsp. chili powder

• 1 tsp. salt

ENCHILADA

• 1-1/2 lb. sweet potato (cubed and cooked)

• 2 tsp coconut oil

• 1 lb. mushrooms, sliced

• 1/2 small onion, diced

• 2 tsp. cumin powder

• 1 lb. swiss chard, stems removed and cut into 1/2" strips

• 15 oz. black beans, drained and rinsed

• 6 - 8" corn tortillas

• 4 oz. sharp cheddar cheese, grated

1. Roast garlic and onion at 500 degrees for about 7 minutes.

2. Toast chiles in dry skillet over medium-high heat for about 2 minutes

3. Add all sauce ingredients to blender and blend until smoothe, then pour into skillet and simmer until thickened.

ENCHILADAS

1. Heat 1 tsp. oil in large skillet over high heat and add mushrooms and cook until seared, about 7 minutes. then remove and set aside. 

2. Heat 1 tsp. oil over medium-high heat, add onion and garlic until softened, about 3-4 minutes. Then add cumin and cook about 30 seconds... Set aside.

3. Add sweet potato and black beans to the mushrooms, mix and divide between 6 tortillas. Roll each with filling, seam side down.

Beef Teriyaki and Kale

keto friendly

• 2 tbsp. coconut aminos

• 1 tbsp. apple cider vinegar

• 2 cloves garlic

• 1 tbsp. ginger

• 3 tbsp. coconut oil

• 10 button mushrooms

• 2 oz. curly kale (stems removed)

• salt and pepper

• beef loin sliced thin

1. Cook thighs in avocado oil until golden, then move to roasting dish

2. Sauté onion and garlic, then add mushrooms... then move to the roasting dish with the chicken.

3. Toss kale in olive oil.

4. After 20 minutes increase oven temp to 400 degrees, removing tray from oven while increasing heat. Scatter the oiled kale around the dish, then return to the oven for an additional 5 minutes.

5. Season with salt and pepper

Chicken, Ham, Ranch Casserole

keto friendly

• smoked chicken breast, diced

• ham, diced

• 1 can coconut milk

• 2 tbsp. flour

• ranch seasoning

• potatoes, cooked and diced

• broccoli or other favorite veggie

1. all ingredients should be pre-cooked.

2. sauté coconut milk with flour and add ranch seasoning until well blended

3. add to sauce, chicken, ham and potatoes, stir until combined; taste test to see if other seasonings like salt and pepper need to be added

4. bake in pre-heated oven at 350 degrees for about 30 minute

Jambalaya

keto friendly

• pepper and onion

• garlic

• Meats: sausage, shrimp, chicken, pork

• tomatoes

• Spanish Cauliflower Rice

NOTE: Quantities depend on how much your are making. 

1. Cook pepper, onion and garlic in some coconut oil until tender.

2. Add pre-cooked meats to the pot and combine flavors

3. Add diced tomatoes and fold in

4. Add Spanish Cauliflower Rice, then serve

CAJUN SPICE BLEND:

• 2 tsp. salt

• 2 tsp. garlic

• 1 tsp. black pepper

• 1 tsp. onion powder

• 1 tsp. cayenne pepper

• 1-1/4 tsp oregano

• 1-1/4 tsp. thyme

• 1/2 tsp. red pepper flakes

Keto Burrito Bowl

keto friendly

• 1 cup Cauli Spanish Rice, pre-cooked

• 1/2 cup shredded meat, pre-cooked

• 1/4 cup Guacamole

• 1/2 cup cheddar cheese, shredded

• 1 tbsp. chopped cilantro

1. Combine all ingredients in a shallow bowl and taste for seasoning.

2. Add salt, pepper, or hot sauce if desired

Chicken, Mushroom, Kale Casserole

keto friendly
Bake at 350 degrees

• 4 tbsp. avocado oil

• 8 chicken thighs with skin

• 1 medium onion (diced or sliced)

• 3 cloves garlic

• 30 button mushrooms, halved

• 2 oz. kale (stems removed)

1. Cook thighs in avocado oil until golden, then move to roasting dish

2. Sauté onion and garlic, then add mushrooms... then move to the roasting dish with the chicken.

3. Toss kale in olive oil.

4. After 20 minutes increase oven temp to 400 degrees, removing tray from oven while increasing heat. Scatter the oiled kale around the dish, then return to the oven for an additional 5 minutes.

5. Season with salt and pepper

Stir Fry

MarINAte for 30-60 minutes before cooking

• 1 lb. meat of choice cut into strips

• 1  inch of ginger, grated

• 4 tbsp. coco amino

• 1 tbsp. apple cyder vinegar

STIR FRY

• 2 tbsp. coco oil

• 1/2 cup onion

• 2 cups veggies of choice (broccoli, carrot, greens, etc.)

• 1 cup mushrooms

• 2 tsp. sesame oil or coconut aminos

• 1/2 tsp. red pepper flakes

• raw sliced almonds

1. Cook meat separate from vegetables.

2. Sauté onion in coconut oil, then add other vegetables and mushrooms.

3. Add in cooked meat and raw sliced almonds, then serve with rice or cauliflower rice.

Pizza with Cauliflower Crust

Preheat Oven: 450 degrees
Bake 20 minutes +

• 2 cups cauliflower rice

• 2 cups mozzarella cheese

• 2 eggs

• desired pizza toppings

1. mix together the cauli rice, mozzarella cheese and eggs, then dump them onto a parchment paper lined sheet and flatten out pretty thin. Thinner will be crispier. Cook the pizza crust until desired crispiness. I cooked mine for 25 minutes, but could have cooked it a bit longer for a crunchier crust.

2. Once removed from oven, add pizza sauce, more mozzarella and other desired toppings. 

Super filling. I could not eat even half of the pizza. No cauliflower taste but overall a great pizza.

Cabbage Rolls

Preheat Oven: 350 degrees
Bake ~1 hour

• Cauliflower Rice

• Carrots, shredded

• Zucchini, shredded

• Broccoli pieces

• Garlic

• Onion

• Burger or other chopped meat

• Bacon

• Coconut oil

• Ginger, shredded

• Coconut Aminos

1. Chop and shred veggies, in a food processor is okay.

2. Saute garlic and onion, then add meat and coconut oil

3. Add veggies and cook down a bit, then add ginger and aminos or teryoki.

4. For deconstructed cabbage rolls, shred and add at step 2 until cooked down. For regular cabbage rolls, boil cabbage in pot of water until tender, then peel leaves to wrap mixture in, Then cover with leaves and bake for 1 hour.

Chicken Salad

• 1/4 cup nuts

• 2 cups chicken (pre-cooked and chopped)

• 1-1/2 cup seedless grapes or cranberries

• 3 medium stalks celery, chopped

• green onion

• 2 tbsp. fresh dill, chopped

• 1/4 cup mayo

• 1/8 tsp. garlic powder

• 1 tbsp. apple cider vinegar

• salt and pepper to taste

• OPTION: Bacon bits / apple chunks

1. Combine all ingredients, then refrigerate until ready to eat / serve.

Beef and Broccoli Soup

KETO FRIENDLY

• 5 cups beef broth

• 1 lb. beef, cubed or chopped

• 2 cups broccoli, chopped and pre-steamed

• garlic

• onion

• oil (for cooking)

• Italian spices

1. Sauté onion in oil 

2. Add beef and garlic until cooked through

3. Add broth, broccoli and spices

4. Continue to cook until all veggies are cooked through

OPTIONS: add cauliflower rice in with broccoli.
                      add 1/2 avocado on top before serving

Cabbage and Pork Soup

KETO FRIENDLY

• 5 cups beef broth

• 1 lb. pork, cubed or chopped

• Shredded Cabbage

• garlic

• onion

• oil

• Cajun spice

1. Sauté onion in oil 

2. Add beef and garlic until cooked through

3. Add broth, broccoli and spices

4. Continue to cook until all veggies are cooked through

OPTIONS:     add 1/2 avocado on top before serving

Potato Soup

• 5 cups beef broth

• 1 lb. pork, cubed or chopped

• Shredded Cabbage

• garlic

• onion

• oil

• Cajun spice

1. Sauté onion in oil 

2. Add beef and garlic until cooked through

3. Add broth, broccoli and spices

4. Continue to cook until all veggies are cooked through

OPTIONS:     add 1/2 avocado on top before serving

Cauliflower Broccoli Soup

KETO FRIENDLY

• 1/2 cup cauliflower rice, pre-cooked

• 1/2 cup meat (pork or beef) pre-cooked

• 1/2 cup broccoli, diced and pre-cooked

• 1/2 cup cream cheese

• 2 cups broth

• 2 eggs

• Cilantro, salt and pepper to taste

• Serve with sliced avocado

1. Since this is all pre-cooked, combine all ingredients except the egg and stir to heat.

2. Once combined and heated, whisk eggs in separate bowl, then whisk into the soup.

Zucchini Soup

KETO FRIENDLY

• 1/2 cup cauliflower rice, pre-cooked

• 1/2 cup meat (pork or beef) pre-cooked

• 1/2 cup broccoli, diced and pre-cooked

• 2 cups broth

• 2 eggs

• Cilantro, salt and pepper to taste

• Serve with sliced avocado

1. Since this is all pre-cooked, combine all ingredients except the egg and stir to heat.

2. Once combined and heated, whisk eggs in separate bowl, then whisk into the soup.

Avocado Soup

KETO FRIENDLY

• 3 cups bone broth

• 2 avocados, diced

• 1 cup cream cheese

• garlic

• onion

• 2 tbsp. lime juice

• 1 tsp cilantro

• salt and pepper to taste

1. Combine ingredients in pot and heat until combined.

OPTIONS: can add 2 cups diced and cooked broccoli and some pre-cooked chicken, shredded or cubed

Buddha Bowl

KETO FRIENDLY

• 1 large avocado

• 1 cups spinach, chopped

• 1/4 broccoli head, chopped

• 1/4 cauliflower head, riced

• 1/4 cup shredded carrot

• 2 tbsp. butter, melted

• 1/4 cup avocado oil

• 2 tbsp. cilantro

• salt and pepper to taste

Sardine Salad

KETO FRIENDLY

• 4-5 oz. sardines

• salad greens (lettuce, chard, kale, etc)

• 50 g. of pork or bacon

• 1 tbsp. olive oil

• 1 tbsp. lemon juice

• salt & pepper to taste

Lemon Pepper Tuna Salad

KETO FRIENDLY

• 1/2 avocado

• 1 tsp. lemon juice

• 1 can tuna

• 1 tbsp. mayo

• salt and pepper to taste

• salad greens

Taco Salad

KETO FRIENDLY

• Lettuce

• 1 avocado

• 1/2 tomato, diced

• 1 tbsp. lime juice

• 1 lb. ground meat (can be hamburger or meat put through a food processor)

• 2 tsp. taco seasoning **

• 2 tbsp. avocado oil

** TACO SEASONING:

• 2 tbsp. chili powder

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1 tsp. oregano

• 1 tbsp. cumin

• salt & pepper

Bacon Avocado Caesar Salad

KETO FRIENDLY

• 4 slices cooked bacon

• 1 head romaine lettuce

• 1 large avocado

DRESSING

• 1/4 cup mayo

• 1 tbsp. lemon juice

• 1 tsp. mustard

• 1 tsp. garlic powder

• salt and pepper to taste

Kale Slaw

KETO FRIENDLY

• 5 cups chopped kale

• 1 medium carrot (peeled & shredded)

• 3 cups chopped cabbage

• Optional: lettuce, cranberries, seeds, nuts, sausage (cooked/sliced)

1. Cook bacon, then set aside to cool. Once cool, chop into small pieces

2. Place the rendered bacon fat in a large bowl. Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with bacon fat.

3. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.

4. Add mixture to a 9x11 glass backing dish

5. Increase oven temperature to 400 degrees

6. Place dish in the oven to bake for 35-40 minutes or until squash is soft.

Keto Macaroon Cookies

Keto Friendly
Preheat Oven: 350 degrees
Bake 12-15 minutes

• 2 egg whites

• 2 cups coconut, shredded

• 1/2 cup butter + 2 tbsp. stevia

• 1/2 cup almonds, chopped

• 1/2 tsp. vanilla extract

1. Run almonds and coconut shreds through the food processor.

2. Combine all ingredients in mixing bowl, then scoop out onto a lined cookie sheet.

3. Bake at 350 degrees for 12 - 15 minutes. 

4. Remove from oven and cool.

** NOTE: Cooked cookies can be frozen until needed, HOWEVER, these are best eaten fresh.

Keto Breakfast Cookies

Keto Friendly
Preheat Oven: 350 degrees
Bake 12-15 minutes

• 2 egg whites

• 2 cups coconut, shredded

• 1/2 cup butter + 2 tbsp. stevia

• 1/2 cup almonds, chopped

• 1/2 tsp. vanilla extract

1. Run almonds and coconut shreds through the food processor.

2. Combine all ingredients in mixing bowl, then scoop out onto a lined cookie sheet.

3. Bake at 350 degrees for 12 - 15 minutes. 

4. Remove from oven and cool.

** NOTE: Cooked cookies can be frozen until needed.

Keto Snickerdoodle Cookies

Keto Friendly
Preheat Oven: 350 degrees 
Bake 12-15 minutes

• 2 cups almond flour

• 1/4 cup coconut oil

• 1/4 cup maple syrup

• 1 tsp. vanilla

• 1/4 tsp. baking soda

• 1/4 tsp. salt

• OPTIONS: cinnamon and stevia sprinkled over the top;
                        pecans and/or chocolate chips

1. Combine ingredients, then scoop out in cookie balls onto a cookie sheet.

Keto Thin Mint Cookies

Keto Friendly
Preheat Oven: 350 degrees
Bake 7-10 minutes

• 2 tbsp. cocoa powder

• 1/2 cup almond flour

• 1/8 cup coconut flour

• 1/8 tsp. salt

• 1 tsp. vanilla

• 1/8 tsp. peppermint extract

• 1/8 tsp stevia

• 3 tbsp. water

• Chocolate coating: Stevia chocolate + peppermint extract

1. Combine all ingredients, the roll and put in the refrigerator for about an hour.

2. Remove from fridge and slice into small thin cookies. Place on a lined cookie sheet.

3. Bake at 350 degrees for 7-10 minutes.

4. Remove from oven and cool completely.

5. Heat chocolate for coating and add peppermint extract. Coat each cookie with the mint chocolate, then cool again. 

** NOTE: Cooked cookies can be frozen until needed.

Keto Sugar Cookies

Keto Friendly
Preheat Oven: 350 degrees
Bake 10 -15 minutes

• 1 cup almond flour

• 1/3 cup coco flour

• 1/3 cup stevia

• 1/2 cup butter, softened

• 1/4 tsp. baking powder

• 2 tsp. vanilla extract

• 1/4 tsp. collagen

• OPTIONAL: melted keto chocolate for topping

1. Combine all ingredients, then roll into a log with clingwrap and refrigerate for at least 1 hour before cooking.

2. Cut slices and place on a lined cookie sheet. 

3. Bake for 10 minutes and let cool completely before eating.

** NOTE: Cooked cookies can be frozen until needed.

Brownie Brittle

Preheat Oven: 350 degrees
Bake 15 minutes

• 1-1/2 cups Stevia

• 1/3 cup cocoa powder

• 1 tsp. salt

• 2 large egg whites

• OPTIONAL: 1/2 cup chocolate chips and or walnuts

1. Combine all ingredients and spoon out onto a lined cookie sheet. Note that this is not doughy, the chocolate will run and caramelize so don't put it too close to the edges.

2. Bake for 15 minutes and let cool completely before eating.

3. Cool to touch, then flip the liner upside-down to release the brittle from the liner. 

** NOTE: Cooked cookies can be frozen until needed.
** The  brittle crumbs can be added to other dessert recipes like a topping for the brownies or a topping for ice cream, etc.

Chocolate Cookies

I just made these after quite a bit of time, but this time added a chocolate peanut butter glaze. This change made all the difference in the world. Just a little bit of a peanut butter flavor in the chocolate glaze tipped this cookie over into one of my all time favorite cookies. 

Preheat Oven: 350 degrees
Bake 15 minutes

• 1/2 cup butter, softened  (113g)

• 3 oz. cocoa powder

• 3 eggs

• 1 tsp. vanilla extract

• 1/2 tsp. almond extract 

• 2/3 cup stevia

• 1/2 tsp salt

• 1 tsp. baking powder

• 1 1/2 cup almond flour

• 1/2 cup coconut flour

• 1 cup chopped walnuts

1. Combine all ingredients and mix well, THEN add to a parchment paper and form into a roll, THEN CHILL for 2 hours minimum before slicing off pieces to cook.

2. Place 1/4 inch slices onto a lined cookie sheet.

3. Bake for 10-15 minutes and let cool completely.

GLAZE: 

• 1/3 cup peanut butter (76g)

• 3 tbsp. butter

• 1 tsp vanilla

• 1/4 tsp salt

• 3 tbsp. cocoa powder

• 1 tsp. stevia

1. Heat ingredients over medium heat.

2. Remove from heat then dip cookies into the peanut butter chocolate and place on a cooling rack.

3. Once all are coated, move them to the freezer to set up. The chocolate will melt so they should be stored in either the refrigerator or the freezer until ready to eat them.

NOTE: for this recipe, instead of buying the expensive almond flour, I purchased a bag of almonds, gave them a quick roast in the oven. Then I put them in the food processor to break them down. Though they are not a finely ground as the almond flour you buy in the store, for these types of baked goods it just gives a bit more nutty crunch to the cookie.

Cheesecake Toped Brownie

Preheat Oven: 350 degrees
Bake 33 minutes

• 1/2 cup butter, softened

• 1/3 cup. cocoa powder

• 1 tsp. baking powder

• 1 cup stevia

• 4 eggs

• 1 cup butter at room temp.

• 1/2 tsp. vanilla

• OPTIONAL: walnuts / stevia chocolate chips / natural peanut butter

1. Combine all ingredients and pour into 8x8 silicon pan.

2. Bake for 33 minutes and let cool completely before eating.

To add a cheesecake layer to your brownies....
Bake an additional 20 minutes

• 8 oz. cream cheese, softened

• 1/2 tsp. lemon juice

• 1/4 cup stevia

• 1 large egg

• 1/2 tsp. vanilla

1. Combine all ingredients and pour over the top of the brownie mixture. Then use a knife to gently swirl into the chocolate layer just a little for a marbled look.

2. When adding the cheesecake layer, you will need to cook 20 minutes longer that brownie layer alone.

Ice Cream

• 1 can of coconut milk

• 1/4 tsp. salt

• 1 tsp. vanilla extract

• 2 tbsp. stevia

• OPTIONS:  favorite ice cream flavors. (mint extract, nuts, cocoa powder, etc.) 
  can also add stevia chocolate chips, nuts, cookies, etc. Just keep the ingredients keto friendly

1. Combine all ingredients pour into a silicone dish for freezing, then place into the freezer.  It takes about 1-2 hours to freeze. It will freeze hard so checking frequently and stirring will help to pull it out while still a little soft. 

Keto Reese's Bites

CHOCOLATE LAYER

• 2 tbsp. coconut oil or butter

• 4 tbsp. natural peanut butter (no sugars added)

• 4 tbsp. cocoa powder

• 1/4 tsp. vanilla

• 1/4 tsp. stevia

PEANUT BUTTER LAYER

• 2 tbsp. coconut oil or butter

• 4 tbsp. natural peanut butter (no sugars added)

• 1/4 tsp. vanilla

• 1/4 tsp. stevia

1. layer in silicon mold:
   chocolate layer - freeze 15-20 minutes
   nut butter layer - freeze 15-20 minutes
   chocolate layer = freeze 30 minutes

2. remove from silicon molds and store in the freezer.

Keto Chocolate

• 1/2 cup butter, softened

• 5 tbsp. cocoa powder

• 1/2 tsp. vanilla

• 1/4 tsp. stevia

1. combine ingredients under low heat until well combined, then transfer to silicon candy molds, then place in the freezer for about an hour or until hardened.

2. remove from silicon molds and store in the freezer until needed.

Keto Cheesecake

CRUST

• 2 cups almond flour

• 1 cup butter, softened

• 3 tbsp. stevia

• 1 tsp. vanilla

FILLING

• 1 large tub (32 oz.) cream cheese

• 1 cup stevia

• 3 large eggs

• 2 tbsp. lemon juice

• 1 tsp. vanilla

1. Mix the crust and press into springform pan. BAKE for about 15 minutes or until golden, then remove from the oven. NOTE: MUST LEAVE A PAN UNDER THE SPRINGFORM PAN WHILE BAKING TO COLLECT LIQUIDS.

2. Add filling and return to the oven to bake for an additional 45-55 minutes. Cheesecake should be set, but still a little giggly in the center. Turn the oven off, crack the door open and let cool in the oven.

3. COOL after baking for about 4 hours, then refrigerate. overnight before removing from the springform pan.

FOR PUMPKIN CHEESECAKE:

• 24 oz. cream cheese

• 1 can pumpkin puree

• 1/2 tsp. cinnamon

• 1 tsp. pumpkin pie spice

Keto Cheesecake Bites

• 8 oz. cream cheese at room temperature

• 4 oz. butter at room temperature

• 4 oz. coconut oil at room temperature

• 3 tbsp. stevia

• 2 tsp. vanilla

Chocolate glaze for topping

• 1/2 cup butter, softened

• 5 tbsp. cocoa powder

• 1/2 tsp. vanilla extract

• 1 tbsp. MCT oil

• 2 tbsp. collagen

• pinch of salt

1. Mix all ingredients except chocolate glaze for 1-2 minutes.

2. Scoop into silicon molds, then freeze until set.

3. Pour chocolate glaze over each cheesecake, then freeze until set.

4. Store in freezer until needed.

Keto Magic Bars

PREHEAT OVEN AT 350 DEGREES
BAKE for 33 minutes

CRUST

• 1-1/2 cup almond flour

• 2 tbsp. stevia

• 3 tbsp. coconut oil

• 1/4 tsp salt

TOPPING

• 1/2 cup butter, softened

• 5 tbsp. cocoa powder

• 1/2 tsp. vanilla extract

• 1 tbsp. MCT oil

• 2 tbsp. collagen

• pinch of salt

1. Mix all ingredients except chocolate glaze for 1-2 minutes.

2. Scoop into silicon molds, then freeze until set.

3. Pour chocolate glaze over each cheesecake, then freeze until set.

4. Store in freezer until needed.

Keto Lava Cake

• 2 tbsp. cocoa powder

• 2 tbsp. monk fruit

• 1 medium egg

• 1 tbsp. heavy cream

• 1/2 tsp. vanilla extract

• 1/4 tsp. baking powder

• pinch of salt

• OPTIONS: be creative... peanut butter pieces, keto ice cream...

1. Mix all ingredients together.

2. Microwave for 90 seconds.

Keto Coffee Cake

PREHEAT OVEN AT 350 DEGREES 
BAKE for 30 minutes in a greased 4x8 loaf pan

• 4 large eggs

• 1 tsp. tartar (or lemon juice, vinegar and baking powder 1.5 to 1)

• 1/4 cup coconut oil

• 4 tbsp. maple syrup

• 1/2 cup coconut flour

• 2 tsp. vanilla

• 1 tsp. ACV

• 1/4 tsp. baking soda

• 1/8 tsp. salt

TOPPING

• 1/4 cup palm sugar

• 2 tbsp. coconut oil

• 1/2 tsp. cinnamon

1. Whip egg whites with tartar. Whip until peaks form.

2. In a separate bowl - combine syrup, oil, yolks.

3. Add flour, vanilla, vinegar, soda, salt.

4. Fold in egg whites

5. Scoop into loaf pan

6. Mix topping in fresh bowl; pour over batter and swirl parts into batter.

7. Bake 30 minutes - toothpick test

Keto Pumpkin Bread

PREHEAT OVEN AT 325 DEGREES 
BAKE for 30 minutes in a greased 4x8 loaf pan

• 3/4 cup coconut flour

• 2 tsp. arrowroot powder

• 1/2 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1/2 cup stevia

• 1-1/2 tsp. cinnamon

• 1/4 tsp. nutmeg

• 7 eggs - separated

• 3/4 cup pumpkin puree

• 1/4 cup coconut oil

• 1/2 tbsp. vanilla extract

TOPPING

• 1/4 cup palm sugar

• 2 tbsp. coconsp. ut oil

• 1/2 tsp. cinnamon

1. Whip egg whites with tartar. Whip until peaks form.

2. In a separate bowl - combine syrup, oil, yolks.

3. Add flour, vanilla, vinegar, soda, salt.

4. Fold in egg whites

5. Scoop into loaf pan

6. Mix topping in fresh bowl; pour over batter and swirl parts into batter.

7. Bake 30 minutes - toothpick test

Keto Nut Brittle

• 2 cups nuts 

• 1/3 cup stevia

• 1/2 tsp. vanilla

• cinnamon

• 3-4 pads of butter

1. Roast nuts in skillet.

2. Add remaining ingredients and cook down until caramelized. Move to a silicon lined pan and sprinkle with salt. 

3. Move to the freezer to firm up. When firm, remove and break up. 

4. Store in freezer until needed.

Chocolate Chip Cookies

Preheat Oven: 350 degrees
Bake 15 minutes

• 1 cup flour

• 1/4 tsp. salt

• 1/4 tsp. baking soda

• 1/2 tsp vanilla extract

• 1 egg

• 3/4 cup panela

• 1/3 cup butter, softened

• 3/4 cup chocolate chips

• OPTIONS:  nuts

1. Combine all ingredients, then spoon out cookies onto lined cookie sheet.

2. Bake at 350 degrees for 15 minutes

Traditional Vanilla Cake

Preheat Oven: 350 degrees 
Bake 35 minutes

• 2 cup sugar

• 1 cup butter, softened

• 3 eggs

• 1 tsp. vanilla

• 1/4 tsp almond extract

• 3 cups flour

• 1-1/2 tsp. baking powder

• 1/4 tsp. salt

• 1 cup milk

1. Combine all ingredients, then pour into two greased and floured cake pans

2. Bake at 350 degrees for 35 minutes. Toothpick test middle to make sure it is done.

FROSTING:

• 1 cup butter, softened

• 4-1/2 cups powdered sugar

• 1-1/4 cup cocoa powder

• 1/2 tsp. vanilla

• 1/2 cup milk

Mix frosting ingredients well, then apply to the cooled cake.

Buttercream Icing

• 1/2 cup butter, softened

• 1-1/2 tsp. vanilla

• 2 cups powdered sugar

• 2 tbsp. milk

1. Blend vanilla and butter until smooth.

2. Add powdered sugar and a little at a time until incorporated.

3. slowly add milk until incorporated. If too thick, add more milk. 

Apple Cinnamon Skillet Blonde

Preheat Oven: 350 degrees
Bake 35-40 minutes

• 6 tbsp. butter

• 3/4 cup brown sugar

• 1-1/2 tsp. vanilla

• 1 egg

• 3/4 cup flour

• 1/4 tsp. cinnamon

• 1/2 tsp. apple pie spice **

• 1/2 tsp. baking powder

• 1/8 tsp. baking soda

• 1/2 apple, chopped

APPLE TOPPING:

• 1/2 apple, chopped

• 1/2 tsp. cinnamon

• 1 tbsp. panela

APPLE PIE SPICE: 

• 1 tbsp. cinnamon

• 1-1/2 tsp. nutmeg

• 3/4 tsp. allspice

• 1/4 tsp cardamon

1. Combine all ingredients, then bake in a cast iron skillet for 35-40 minutes.

Fig Newtons

Preheat Oven: 350 degrees

FILLING

• 16 fresh figs, quartered

• 1/2 cup brown sugar

• 1 tbsp. fresh lemon zest

• 1/4 tsp. salt

• 1 tsp. vanilla

CRUST

• 1 egg

• 3/4 cup flour

• 1/4 tsp. cinnamon

• 1/2 tsp. apple pie spice **

• 1/2 tsp. baking powder

• 1/8 tsp. baking soda

• 1/2 apple, chopped

APPLE TOPPING:

• 1/2 apple, chopped

• 1/2 tsp. cinnamon

• 1 tbsp. panela

APPLE PIE SPICE: 

• 1 tbsp. cinnamon

• 1-1/2 tsp. nutmeg

• 3/4 tsp. allspice

• 1/4 tsp cardamon

1. Combine all ingredients, then bake in a cast iron skillet for 35-40 minutes.

French Apple Cake

Preheat Oven: 350 degrees 
Bake ~40 minutes 9" springform pan lined and greased

• 1 cup flour

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1/2 cup butter at room temperature

• 2/3 cup sugar

• 2 large eggs

• 1 tsp. vanilla

• 3 tbsp. dark rum

• 2 large apples, peeled and cut into 1/2" pieces

• Powdered sugar to sprinkle over the top

1. Combine dry ingredients

2. With mixer, mix in butter and sugar. Then add eggs one at a time, then add vanilla and then rum.

3. Combine the flour mixture on low speed a little at a time.

4. Using a spatula, fold in apple pieces.

5. Scrape batter into prepared pan. Sprinkle top evenly with 1 tbsp. granulated sugar.

6. Bake for 40 minutes - toothpick test.

7. Cool completely

8. gently dust with powdered sugar.

NOTE: FREEZER FRIENDLY

Blueberry Pie

Preheat Oven: 375 degrees
Bake ~50 minutes 11" pie pan 

PIE CRUST

• 2-1/2 cup flour

• 4 tsp sugar

• 1 tsp salt

• 270g butter

• 5 tbsp. cold ACV

1. Pulse ingredients (except ACV) in food processor until combined. Dough should be a little flaky but not sticky. Slowly add a little ACV at a time until damp but not too wet.

2. Remove from the processor and form a disc, wrap in plastic wrap and refrigerate for about an hour.

3. After an hour, dust with flour and roll out to meet pie tin size. Do not stretch or pull as this will cause shrinkage when baking. Note that using a silicon mat does make moving it around a bit easer when rolling out the dough. 

4. Move to pie tin and gently form around the tin. Cut off any excess pie crust dough as it may be needed later. Then return to the refrigerator.

NOTE: You can pre-make pie crust. Form into a disc, wrap in cling wrap, then place in freezer bag. 

BLUEBERRY PIE FILLING

• 7 cups fresh blueberries

• 1 cup granulated sugar

• 2 tsp. corn starch

• 4 tbsp. water

• 2 tbsp. lemon juice

1. In a saucepan combine ingredients and stir together. 

2. Cook on medium-low heat for about 10-15 minutes or until mixture begins to thicken. I like to mash about 1/2 of the blueberries to thicken a little more. Remove from heat and allow to cool down before moving to the pie dish.

3. Once cool, remove the pie crust from the refrigerator and add the blueberry mixture. Go ahead and mash the blueberries into place to ensure there are no air pockets. 

4. Now you can add the lattice crust to the top or any top design you prefer. When finished, you can make an egg wash (1 egg + a little milk) and brush on the top. Make sure you cover all pieces of crust evenly with the egg wash. Another option is to dust the top after the egg wash with some granulated sugar.

5. Before popping into the oven, make a foil ten to cover lightly cover the edges so they don't cook too fast. You can pull this off about 15 minutes before the pie is done.

Bread

• 1-1/2 tbsp. yeast

• 3 cups warm water

• 6-1/2 cups flour

• 1-1/2 tbsp. salt

• 1-1/2 tbsp. Apple Cider Vinegar

ADD ALL INGREDIENTS TO A LARGE BOWL IN  THE ORDER LISTED ABOVE.

1. Once combined, cover with a tea towel for 3 hours then add a loose lid and move to the refrigerator for 10+ hours. The batter is good in the refrigerator for about 10-14 days.

2. Remove portion from the fridge and form into loaf. Let the dough sit in loaf form for a few hours before putting it into the oven.

3. PREHEAT oven to 450 degrees. Put Dutch oven in the oven while preheating... before adding the dough. BAKE for 20 minutes with the lid on, then an additional 5 minutes without the lid to brown. Cool for at least 20 minutes before cutting.

NOTE: if you like the bread crust crunchier, cook for 10 minutes without the lid.

You can roll some of this out to make cinnamon rolls or butter bread or rolls, I have even used it to make BBQ pork filled steamed rolls.

Pancakes

• 2 cups flour

• 1/4 cup panela

• 4 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1-3/4 cup coconut milk (add enough milk for desired consistency)

• 1/4 cup butter, melted

• 2 tsp vanilla

• 1 large egg

1. Combine all ingredients, then spoon out onto a medium hot griddle. 

2. Cook until golden brown on each side. Serve warm

Salad Dressings

Thai Peanut Sauce

• 1/2 cup nut butter

• 1/2 cup maple syrup

• 1/2 cup lime juice

• 1 clove garlic

• 1-2 inches ginger, finely shredded

• Olive oil or coconut milk to thin the sauce to desired consistency

1. Combine all ingredients in blender or food processor. Blend until smooth. 

Green Goddess Dressing

• 1 avocado

• 1 cup fresh basil

• 1/4 cup avocado oil

• 1/4 cup water

• 2 tbsp. red wine vinegar

• 1 tbsp. white balsamic vinegar

• 1 clove garlic

• salt & pepper to taste

1. Combine all ingredients in blender or food processor. Blend until smooth. 

Cilantro Lime Dressing

• 1/2 jalapeno pepper

• 1 clove garlic

• 1 lime, juiced

• 1/2 cup packed fresh cilantro

• 1/3 cup avocado oil

• salt & pepper to taste

1. Combine all ingredients in blender or food processor. Blend until smooth. 

Lemon Dressing (great with zucchini)

• 1/4 tsp lemon zest

• 1.5 tsp lemon juice

• 1/4 cup plain Greek yogurt

• 1.5 tbsp. grated Parmesan cheese

• 
  

Ranch Dressing

• 1 cup mayo

• 1/2 cup sour cream

• 2 tsp. lemon juice

• 2 tsp. dried parsley

• 1 tsp. died dill

• 1/2 tsp. dried chives

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1/2 tsp. salt & pepper

• 1/4 cup coconut milk

1. Whisk all ingredients together, except the milk.

2. Add milk a little at a time to desired consistency.

3. Refrigerate 1 hour to meld flavors together. Can store up to 10 days in the refrigerator.

Italian Seasoning

• 4 tsp. basil

• 4 tsp. oregano

• 4 tsp. rosemary

• 4 tsp. marjoram

• 4 tsp. thyme

• 4 tsp. savory

• 2 tsp. garlic powder

• 3/4 cup olive oil

• 1/4 cup vinegar

BBQ Sauce

• 2 tbsp. melted butter

• 1/4 cup onion, chopped

• 1 clove garlic, minced

• 1 cup ketchup

• 1/4 cup sugar (OR replace sugar with monk fruit)

• 1/4 cup lemon juice

• 1 tbsp. Dejon mustard

• 1 tbsp. tahini

Spice Blends

Cajun Spice

• 2 tsp. salt

• 2 tsp. garlic powder

• 1 tsp. black pepper

• 1 tsp. onion powder

• 2 tsp. cayenne pepper

• 1-1/4 tsp. dried oregano

• 1-1/4 tsp. dried thyme

• 1/2 tsp. red pepper flakes

Taco Seasoning

• 2 tbsp. chili powder

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1 tsp. oregano

• 1 tbsp. cumin

• 1/2 tsp. salt & pepper

Jerk Seasoning

• 3 tbsp. dried minced onion

• 1 tbsp. thyme

• 1 tbsp. allspice

• 1 tbsp. black pepper

• 1 tsp. cinnamon

• 1 tsp. cayenne pepper

• 1/2 tsp. salt

• 1 tsp. garlic powder

Italian Seasoning

• 4 tsp. basil

• 4 tsp. oregano

• 4 tsp. rosemary

• 4 tsp. marjoram

• 4 tsp. thyme

• 4 tsp. savory

• 2 tsp. garlic powder

Mediterranean Seasoning

• 2 tbsp. basil

• 2 tbsp. oregano

• 2 tbsp. salt

• 1 tbsp. parsley

• 1 tbsp. minced dried onion

• 1 tsp. black pepper

All Purpose Seasoning

• 2 tbsp. garlic powder

• 2 tbsp. onion

• 1 tbsp. chili powder

• 1 tbsp. paprica

• 1 tbsp. parsley

• 1-1/2 tsp. black pepper

Pumpkin Pie Spice

• 4-1/2 tbsp. cinnamon

• 1 tbsp. ginger

• 1 tbsp. nutmeg

• 1 tbsp. allspice

• 2 tsp. ground clove

Ranch Seasoning

• 2-1/2 tbsp. parsley

• 2 tsp. dill

• 2-1/2 tsp. garlic

• 2-1/2 tsp onion powder

• 1 tsp. black pepper

• 1-1/2 tsp salt

Asian Spice

• 1/4 cup onion powder

• 1/4 cup garlic powder

• 1/4 cup pepper

• 2 tbsp. ginger

• 2 tbsp. red pepper flakes

Dry Rub for BBQ

• 2 tbsp. red pepper

• 2 tbsp. sugar

• 2 tbsp. onion flakes

• 2 tbsp. spicy pepper

• 2 tbsp. salt

• 1 tbsp. garlic powder