For the keto Graham cracker pie crust:

• 1/4 cup almond flour
• 2-3 teaspoons powdered erythritol or xylitol (to taste)**
• 1/8 teaspoon ground cinnamon
• pinch kosher salt
• 2-3 teaspoons melted grass-fed butter as needed

Directions

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!
2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined. Press in to the pie dish or serving glass and refrigerate while you make the filling.
3. NOTE: you can alternatively use this crust for a baked pie or tart too. The crust itself (i.e. blind-baked) will cook in about 10-18 minutes at 350°F/180°C (depending on size).

For the Keto Baileys original Irish cream:

• 2/3 cup low carb sugar substitute
• 1/2 teaspoon instant espresso powder
• 1 tablespoon cocoa powder
• 2 cups heavy cream
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/4 cups Irish whiskey I used Jameson

Directions

1. Combine Swerve, espresso powder, and cocoa in small saucepan.
2. Slowly add in the heavy cream.
3. Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
4. Remove from heat.
5. Stir in extracts and whiskey. Cool.
6. Store in a glass bottle in the refrigerator for up to two weeks.

For the Chocolate Cream:

• 4 large egg yolks beaten
• 1½ cups granulated sugar
• ¼ cup cornstarch
• Pinch salt
• ⅓ cup unsweetened cocoa powder
• 2½ cups heavy whipping cream
• ½ cup BAILEY’S Coffee Creamer The Original Irish Cream Flavor
• ¼ cup milk
• 1 tablespoon butter
• 1 tablespoon pure vanilla extract1.

Directions

1. Mix together egg yolks and granulated sugar on medium high speed in the bowl of a stand mixer (or use a hand mixer). Next add in cornstarch, salt, and cocoa powder and lower speed.
2. Lastly, add in heavy whipping cream, BAILEY’S Coffee Creamer and milk and mix together scraping down the sides and bottom to thoroughly blend mixture.
3. Transfer from mixing bowl to large pot over medium heat until mixture begins to boil whisking the entire time.
4. Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let cream chill until it is barely warm.
5. After the filling has cooled a bit, add it to the cookie crust and smooth out until even.
6. Place the pizza in the freezer for 1 hour or refrigerate for 3 hours.

For the Whipped Topping:

• 1 cup cold heavy whipping cream
• ½ cup powdered sugar

Directions

1. Add heavy whipping cream to the bowl of your mixer and beat on high speed.
2. Once peaks slowly begin to develop, add in powdered sugar and beat until heavy peaks have formed.
3. Evenly spread the whipped cream over the top of the chocolate cream then decorate with whatever toppings you prefer. Keep dessert pizza refrigerated until ready to serve. (Gently remove the pizza from the sides of the springform pan before serving).

I love snacks. And I love having almonds, macadamia nuts, or peanuts as my snack. This recipe is definitely a lip smacker 👅 this is really easy and so good I’m officially addicted that I will be making this all the time 🥜👍🏻

INGREDIENTS

• 2 tbsp of unfiltered water
• 1 tbsp of coconut oil
• 2 cloves of minced garlic
• 1 bay leaf ( I used 2 )
• 1 tsp of apple cider vinegar
• 1 tbsp of Tamari
• A couple shakes of pepper

DIRECTIONS

1. on the lowest heat setting heat up the coconut oil
2. Toss in 1 cup of any nuts you are using and let the oil coat it.
3. Make an opening in the middle and tilt the pan so the oil is all gathered there
4. Toss in garlic. Once tan mix it up with the nuts and add in your adobo sauce
5. Fry for 1 minute, let cool, and enjoy 👍🏻

(NOTE) I looked up a lot of adobo recipes and this is the one a came across. Like I said there is a lot of different adobo sauces. Try different ones and see which one you like the most. So far I like this one. Will make other adobo sauces in the future.

This recipe I got from quest nutrition. You can pretty much take any of there protein bar flavors and make it into a brownie which I might try in the future. But I wanted to make a peanut butter flavored.

Per brownie: 10g protein, 15g carb (5g fiber) , 7g fat (1g sugar) 5g net carbs.

INGREDIENTS

• Peanut butter brownie smash bars ( I used chocolate brownie & chocolate peanut butter since I should find the other. works just the same)
• 1/4 cup of unsweetened cocoa powder
• 1 scoop quest chocolate milkshake protein powder
• 1/4 tsp baking soda
• 2tbsp of Truvia
• Pinch of salt
• 1 egg, large
• 3 tbsp unsweetened almond milk
• 1 tsp of vanilla extract
• 1/2 cup sugar free chocolate chips, melted
• 3 tbsp of natural peanut butter ( I used almond butter for mine)

DIRECTIONS

1. Preheat oven to 350 degrees and prepare a brownie pan with parchment paper
2. Break the bars into pieces and place in the microwave for 10 seconds. Remove and let cool.
3. Once cooled, put the bar pieces, protein powder, truvia, baking powder, cocoa powder and salt into a blender or nutri-bullet.
4. Blend until fine crumbles form then transfer to a mixing bowl.
5. Add in the egg, almond milk, melted chocolate and vanilla. Beat with a hand mixer until dough forms.
6. Press the dough into the prepared pan.
7. Melt the peanut butter in the microwave for 10 seconds.
8. Drop random drops of peanut butter over the batter.
9. Use a knife or blunt instrument to swirl the peanut butter into the batter.
10. Bake for 12-14 minutes — checking progress often.
11. Don’t over-bake!
12. Remove from oven and let cool.
13. Cut into 9 squares and enjoy!

I’ve always LOVED the cheesy Gordita crunch when I went to Taco Bell. Also with some other things when I went there back in the day when I had carbs 😂. But obviously it is not keto. So I came up with my own #ketofied recipe on making a cheesy Gordita crunch myself. And honestly it is pretty damn easy if you like fathead dough and also cheesy Gordita crunches as much as I do 😋 if you have made fathead dough before when making pizza’s (which is also my favorite) it’s pretty much the same concept, but this you fry on a pan. #keto

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INGREDIENTS

• 2 cups mozzarella cheese grated
• 2oz cream cheese
• 1 – 1 1/2 cup almond flour
• 1tsp baking powder (optional: I didn’t put this in mine. Only if I’m making a pizza)
• 2 eggs
• Colby & Monterey Jack cheese shredded
• Low carb tortilla.

DIRECTIONS

1. First BEFORE ANYTHING. Cut out a low carb tortilla into the size of corn tortilla. ( If you wanna watch your carb count I recommend using a low carb tortilla. If not you can use a corn tortilla to fry. Obviously you would fry it the same way as you would with a corn tortilla. Just the low carb tortilla wont be as crunchy when you eat a corn tortilla. You wanna do this step first before starting the fathead dough.

1. Add the mozzarella and cream cheese into a microwaveable bowl for 35 sec. mix it and then put it in for 45 sec. make sure everything is melted before you add the other ingredients. If you need to melt it more do so.
2. Add in the 2 eggs. Mix in well.
3. Add in the almond flour. This part is very sticky. I use a baking spatula first to get all the flour in the cheese. And then I use my hands to mix it all in there. Putting olive oil on your hands does help to while mixing.
4. Oil your pan with any kind of oil. I use olive oil, coconut oil, or avocado oil.
5. Take a piece of the dough and flatten it out, but not to flat, and make it into a circle. Place it on the pan and let it fry.
6. When it turns a yellow golden brown flip and do the same onto the other side.
7. While the other side is frying add on the Colby and Monterey Jack cheese. Cover till this is melted, but still watch the other side so it doesn’t burn. If anything you can also pop it in the oven to melt the cheese as well if it’s easier.
8. Once the cheese is melted take your low carb tortilla and place it onto the fathead dough and then fold it all together like a taco.
9. Add in all your shenanigans that you put in your taco and there you go 👍🏻🌮

Best keto pound cake recipe I’ve found. Especially when you want something sweet this will do the trick. This recipe is just a regular pound cake. If you want to add blueberries or any kind of fruit you can definitely do so. #keto

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INGREDIENTS

• 2 1/2 cups of almond flour
• 1/2 cup unsalted butter, soften
• 1 1/2 cups erythritol
• 8 eggs
• 1 1/2 tsp of vanilla extract
• 1/2 tsp of lemon extract (optional)
• 1/2 tsp of salt
• 8 ounces of cream cheese softened
• 1 1/2 tsp of baking powder

INSTRUCTIONS

1. Mix together butter and cream cheese with a hand mixer until smooth. Then add in the erythritol and mix together till smooth
2. Next add in the eggs one by one and mix with the hand mixer and then add in the vanilla extract.
3. Add in all the other dry ingredients and mix it together very well.
4. Put it in a bread pan. I put parchment paper in mine instead of spraying it in butter so it doesn’t stick. It does better with parchment paper.
5. Bake for 60-120 min at 350 degrees or until smooth in the middle when tested when a toothpick

This makes a total of 6 servings.

Each slice come out to be 249cal, 23.4g fat, 2.49g carb, 7.9g protein.

This is a very simple and easy recipe which I love. Definitely will fill you up as well. FOR THE BISCUITS

• 1 1/2 cup almond flour
• 1tsp of garlic powder
• 2tsp of baking powder
• 2 eggs
• 1/4 sour cream
• 2tbs of melted butter
• 1 1/2cup – 2cups of shredded cheddar cheese

FOR THE GRAVY

• 6oz of cooked breakfast sausage
• 4oz cream cheese
• 1/4 cup heavy cream
• Onion salt (I used salt, pepper, and slap ya mama Cajun seasoning)

INSTRUCTIONS FOR BISCUITS

• First pre hear your oven at 400 degrees

• Add all dry ingredients together. Almond flour, garlic powder, and baking powder.
• Once that is all well combined add in the melted butter, sour cream, eggs.
• Next add in the cheddar cheese making sure that is combined good as well.
• Lay parchment paper on a baking sheet. I used just a regular spoon for this method. Just take a spoonful of the mixture and place on the parchment paper. You can make it big or small to your liking. This batch will make 8 depending on how big or small you make the biscuits.
• Next place in the oven for about 15min or until golden brown on the top.

INSTRUCTIONS FOR THE GRAVY

• Brown breakfast sausage in pan.
• Once fully cooked add in 4oz cream cheese cubed.
• Stir in pan until melted and fully combined.
• Add in 1/4 cup of heavy cream and combine (if you want it thinner add in more heavy cream slowly)

Top it off with the keto biscuits and you are good to go

Ingredients:

• 2 cups Blanched finely ground Almond Flour
• 2 Tbsp unflavored protein powder
• 2 tsp of baking powder
• 1 packet of sugar free strawberry jell-o powder
• 2 ounces of cream cheese
• 1/2 cup butter
• 1/4 cup Sour cream
• 1 1/2 tsp of Vanilla Extract
• 1/2 Erythritol
• 10 strawberries
• 2 tsp lemon juice
• 2 tsp water
• 2 egg whites

For the glaze

• 4 strawberries
• 2 tbsp heavy whipping cream
• 2 tbsp powdered Erythritol
• 2 tsp water

INSTRUCTIONS

• Preheat oven at 350 degrees.
• butter ( or non stick spray) donut pan and set aside
• In a large mixing bowl combine almond flour, protein powder, baking powder and SF strawberry jell-o powder. set aside
• In a separate bowl, add butter and cream cheese. Microwave for 30 seconds to melt. Try not to burn the cream cheese. Then stir well.
• Add sour cream, vanilla extract, and erythritol to the butter and cream cheese mixture. Stir well.
• In a blender Puree strawberries, lemon juice, and water together till no lumps remain.
• Add wet ingredients to dry ingredients and stir until very well combined. then stir in the strawberry puree. Once combined add in the egg whites until smooth.
• Add the mixture into your donut pan. ( This batch alone will make you 12 donuts)
• Bake for 12 minutes or until a toothpick comes out of the donuts clean.
• Cool completely before removing from the donut or else it will crumble

INSTRUCTIONS FOR GLAZE

• Put the strawberries, heavy whipping cream and water intro a blender then puree. Pour into a small bowl and whisk in erythritol
• Remove from blender and brush evenly across the donuts. This glaze is more for extra flavor and moisture so it is a little runny.

NUTRITION

• Calories: 221
• Total Fat: 20.3g
• Carbs: 2.8g
• Fiber: 2.2g
• Protein: 6g

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Okay guys. This one is pretty easy to make. If you are having a sweet tooth and want something chocolatey. Try this out.

2tbsp of heavy whipping cream

1cup of almond milk

4-8 drops of stevia ( I didn’t have liquid drops. Only the powder bag kind. But this works as well)

2tbsp of Hershey cocoa natural unsweetened

1. Put it all in a blender and make sure it’s all completely mixed.

That’s it. Pretty easy and simple. A good and quick way to get rid of that sweet tooth you have.

Calories: 142

Fat: 13.5g

Protein: 2g

Net carbs: 3g

Fiber: 5g