Desserts

Chocolate Cake In-a-Mug

Ingredients:

1 Large Egg

2 Tbsp. Salted Butter

3 Tbsp. Almond Flour

2 Tbsp. Unsweetened Cocoa

Powder

1 Tbsp. Eryhtritol or Splenda

1/4 tsp. Vanilla Extract

1/2 tsp. Baking Powder

1/4 tsp. Apple Cider Vinegar

4 Drops Stevia

Peanut Butter Filling:

2 Tbsp. Peanut Butter

2 Tbsp. Butter

1 Tbsp. Heavy Cream

Garnish:

2 Tbsp. Heavy cream (for over

the top)

2 Tbsp. Roasted Almonds

Instructions:

1. Melt the butter in the microwave for 25 seconds.

2. Add the rest of the ingredients and mix well.

3. Microwave for 60-75 seconds.

4. Lightly slam the mug upside down onto a plate or cutting

board.

5. Whip the peanut butter, butter, and heavy cream together

to form the filling.

6. Slice the cake in half (horizontally) and add the filling. Replace

top of cake.

7. Add remaining heavy cream over cake. Slice in half (vertically).

8. Garnish with roasted almonds

This makes 2 servings. Each serving is:

51 Fats (g), 5 Net Carbs (g), 11 Protein (g)

Chocolate Almond Butter Triangles

Ingredients:

1/2 Cup Almond Flour

1/4 Scoop Vanilla Casein

1/2 Scoop Chocolate Whey

1 Large Egg

10 Drops Stevia

1/2 tsp. Baking Powder

2 tbsp. Almond Butter

2 tbsp. Butter

1 tsp. Erythritol

Instructions:

1. Mix together almond butter, butter, and powdered erythritol

into a paste.

2. In a mixing bowl, combine almond flour, whey powder, and

casein powder.

3. Add the egg and stevia to the mixture and stir well.

4. A very sticky dough should form, rip off pieces of form

balls.

5. Press balls flat in your hands and then scoop about 2 tsp.

filling into each circle.

7. Bring 3 edges of the dough together to form a triangular

shape. Seal off the edges and leave a hole where all the sealed

edges meet.

8. In a pan, heat 2 Tbsp. Coconut Oil.

9. Once the oil is hot, fry the dough until browned.

10. Remove to paper towels to cool.

11. Top with powdered erythritol as garnish

This makes 9 servings. Each serving is:

7.4 Fats (g), 1.2 Net Carbs (g), 4.6 Protein (g)

Lemon Mousse

Ingredients:

2 eggs

1 lemon juice

1/4 packet gelatin

2 tbsp. erythritol

1/4 tsp. orange extract

1/2 cup heavy cream

Instructions:

1. In 2 bowls, separate the egg whites and yolks.

2. In another bowl, measure out the heavy cream.

3. Combine egg yolks and erythritol into a consistent mixture.

4. On a double boiler, bring the juice of 1 lemon and orange

extract to heat.

5. Aggressively whisk 1/4 packet of flavorless gelatin into

the lemon juice.

6. Once the gelatin has disintegrated, slowly drip the egg

yolks and erythritol into the lemon juice.

7. Remove from the heat and let cool for a moment.

8. Whip the heavy cream until stiff peaks form. Mix the egg

yolk and lemon juice mixture into this lightly.

9. Whip the egg whites until stiff peaks form.

10. Add the egg whites to the heavy cream and egg yolks,

fold this in until a light and airy mixture is formed.

11. Refrigerate covered for at least 3 hours.

12. Serve with garnish of mint and orange zest

This makes 2 servings. Each serving is:

26.0 Fats (g), 3.9 Net Carbs (g), 7.0 Protein (g)

Macadamia Ice Cream

Ingredients:

1/4 cup macadamia nut butter

2 tbsp. butter

2 tbsp heavy cream

2 tsp. Erythritol

1 tsp Vanilla

Shaved chocolate & mint for

Garnish

Instructions:

1. Microwave the butter for 25 seconds until melted.

2. Add the macadamia nut butter, heavy cream, and 2 tsp.

Erythritol to the butter.

3. Mix well and put in the freezer for 10 minutes.

4. Take out of the freezer and add the vanilla extract. Mix it

together well and then return to the freezer for 20-30 more

minutes.

5. Garnish with shaved chocolate and mint

This makes 2 servings. Each serving is:

39.0 Fats (g), 1.75 Net Carbs (g), 2.0 Protein (g)

Triple Layer Fat Bomb

Ingredients:

1/4 Cup Peanut Butter

1/4 Cup Almond Butter

1/4 Cup Coconut Oil

3 tbsp. Cocoa Powder

10 Drops Stevia

3 Oz. Cream Cheese

1 Tbsp. Heavy Cream

2 tbsp. Erythritol

Instructions:

1. Have 3 bowls ready. Divide the cream cheese, peanut and

almond butter, and coconut oil between the 3 bowls.

2. Add stevia and cocoa powder to the coconut oil and mix

well.

3. Add erythritol to the cream cheese and mix well until

smooth.

4. Mix the almond butter and peanut butter together into a

smooth paste.

5. In a silicon tray, equally divide the peanut butter mixture.

6. On top of the peanut butter, equally distribute the cream

cheese mixture.

7. Lastly on top of the cream cheese, layer the coconut oil

and cocoa mixture.

8. Put in the freezer overnight and pop out of the mold.

This makes 24 servings. Each serving is: 6.71 Fats (g), 0.86 Net Carbs (g), 1.5 Protein (g)

Keto pancakes with berries and whipped cream

Ingredients:

· 4 eggs

· 7 oz. cottage cheese

· 1 tablespoon ground psyllium husk powder

· 2 oz. butter or coconut oil

Toppings

· 8 tablespoons fresh raspberries or fresh blueberries or fresh strawberries

· 1 cup heavy whipping cream

Instructions:

1. Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken.

2. Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4 minutes on each side. Don't make them too big or they will be hard to flip.

3. Add heavy whipping to a separate bowl and whip it until soft peaks form.

4. Serve the pancakes with whipped cream and berries of your choice.

Crunchy keto berry mousse

Ingredients:

· 2 cups heavy whipping cream

· 3 oz. fresh raspberries or fresh strawberries or fresh blueberries

· 2 oz. chopped pecans

· ½ lemon the zest

· ¼ teaspoon vanilla extract

Instructions:

1. Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon zest and vanilla towards the end.

2. Add berries and nuts to the whipped cream and stir thoroughly.

3. Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don't mind a less firm consistency.

Keto buttercream

Ingredients

· 8 oz. unsalted butter, at room temperature

· 2 teaspoons vanilla extract

· 1½ teaspoons ground cinnamon

· 1 - 2 teaspoons erythritol (optional)

Instructions:

1. Brown ¼ of the butter in a small sauce pan until it turns amber in color, but without burning it.

2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.

3. Add cinnamon and optional sweetener towards the end.

Keto chocolate and hazelnut spread

Ingredients

· 5 oz. hazelnuts

· 4 tablespoons coconut oil

· 1 oz. unsalted butter

· 2 tablespoons cocoa powder

· 1 teaspoon vanilla extract

· 1 teaspoon erythritol (optional)

Instructions:

1. Roast the hazelnuts in a dry and hot frying pan until they turn a nice golden color. Pay very close attention – the nuts will burn easily. Let cool a little.

2. Place the nuts in a clean kitchen towel and rub so that some of the shells come off. The shells which are still stuck can stay there.

Place the nuts with all remaining ingredients in a blender or a food processor. Blend to desired consistency. The longer you mix, the smoother the spread. 

Keto Sansrival

Ingredients:

Dacquoise

§ 135 grams almond flour

§ 79 grams roasted almonds, chopped

§ 181 grams egg whites

§ 1 teaspoon cream of tartar

§ 200 grams alulose

Syrup

§ 161 grams allulose

§ 59 grams water

§ 98 grams egg yolks

§ 1 teaspoon vanilla bean paste

French Buttercream

§ 330 grams cubed butter, softened

§ 208 grams syrup

Instructions:

To make the dacquoise:

1. Preheat oven to 300°F. Line sheet tray with Silpat or parchment paper.

2. Combine almond flour and chopped almonds in a bowl. Mix well until blended.  Set aside.

3. Combine egg whites and cream of tartar in a mixing bowl.

4. Using a wire attachment, on medium, mix until foamy. Increase speed then gradually add allulose. Look for medium stiff peaks. Note that because we are not using sugar, the meringue will not whip to stiff peaks.

 5. Carefully fold the almond flour and chopped almonds mixture into the meringue until homogeneous.

 6. Evenly distribute mixture into three-ring molds or pipe into three 8” rounds. Even the surface using an offset spatula.

 7. Bake in the center of the oven for 30 minutes or until golden. Cool and set aside. Note that this may be made ahead of time. To store, wrap in plastic wrap and refrigerate.

 To make the syrup:

1. In a heavy-bottomed saucepan, combine water and allulose.

2. Set up a candy thermometer, if using. Set the saucepan over low heat and allow to cook to soft ball stage or 240°F.

 3. Meantime, while the syrup is cooking, combine egg yolks and vanilla paste in a bowl.

 4. Using a wire whisk, whip on high until light and doubled in volume, approximately 8 minutes.

 5. When the syrup reaches 240°F, remove from heat. Reduce mixer speed to low. In a slow, even stream, away from the whisk, gently pour in the syrup. Continue until all the syrup has been added.

 6. Transfer to another container and let cool. Note that this may be made ahead of time. To store, refrigerate in an airtight container.

 To make the buttercream:

1. Place the butter in a mixing bowl. Using a paddle attachment, cream butter at low speed until soft. Occasionally scrape the bottom and sides of the bowl. Increase speed to medium and continue to whip until volume increases.

2. Turn mixer off. Add the syrup and, on low speed, continue to mix until the buttercream is light and smooth.

 To assemble:

1. Layer dacquoise and buttercream alternately.

 2. Frost the entire cake with the buttercream and garnish with chopped almonds.

 This makes a total of 12 servings of Sansrival. Each serving is:

347.75 Calories, 33.58g Fats, 5.12g Net Carbs, and 6.96g Protein.

Salted Toffee Nut Cups

Ingredients:

§ 5 ounces low-carb milk chocolate

§ 3 tablespoons + 2 teaspoons erythritol*

§ 3 tablespoons cold butter

§ ½ ounce raw walnuts, chopped

§ Sea salt to taste

Instructions:

1. Melt chocolate slowly by microwaving on power level 8 in 45 second intervals, stirring frequently, until chocolate is melted.

2. Place 5 paper cupcake liners into a cupcake pan. Drop a dollop of chocolate into each liner and spread to evenly cover the bottom. Brush chocolate up the edges slightly with a spoon or pastry brush. Place in the freezer to harden.

3. In a microwave safe glass bowl, heat the cold butter and erythritol on power 8 for three minutes. You must stir the mix every 20 to thirty seconds to prevent burning! The mixture will still look very watery and will be extremely hot! Add 2 teaspoons of erythritol and stir to thicken. Add the chopped walnuts.

4. Remove the chocolate cups from the freezer and reheat the chocolate if necessary. Fill each cup with a half spoon full of toffee mixture. If the mixture begins to separate and harden, that is normal! Just stir it gently and work quickly.

5. Top each cup with remaining chocolate and cool in the refrigerator for 1 hour.

6. Remove from cups and sprinkle with sea salt!

This makes a total of 5 servings of Salted Toffee Nut Cups. Each serving is:

194.4 Calories, 18.76 g Fat, 2.21 g Net Carbs, and 2.5 g Protein.

Crisp Meringue Cookies

Ingredients:

§ 4 large egg whites

§ ¼ teaspoon cream of tartar

§ ½ teaspoon almond extract

§ 6 tablespoons Swerve Confectioners

§ Pinch of salt

Instructions:

1. Preheat oven to 210°F. Pour egg whites into your mixing bowl, then add the cream of tartar.Start the mixer slowly increase towards a medium speed. When the egg whites start to look frothy stop the mixer and add 3 tablespoons Swerve, the almond extract, and salt.

2. Mix on a high speed until the egg whites whip up to a medium consistency. Stop the mixer and add the remaining 3 tablespoons of Swerve.

3. Continue to whip on a high speed until the meringue becomes very stiff and starts to pull away from the sides of the bowl. Stop the mixer and scrape the meringue out of the whisk and down the sides of the bowl, then mix it again to make sure that everything is mixed evenly.

4. Load the meringue into a piping bag fitted with a large star shaped tip. Depending in the size of your bag you may need to refill the bag a few times in order to work your way through the entire batch.

5. Place sheets of parchment paper on 2-3 baking sheets. How many you need will depend on how closely you can comfortably pipe the cookies next to each other. Pipe out 18 rosette shapes, or whatever shape you are comfortable creating.

6. Bake the meringue cookies for 40 minutes at 210°F. Once they are done turn the oven off and crack the door open, then allow them to cool for another half hour.

This makes a total of 18 servings of Crisp Meringue Cookies. Each serving 

4.11 Calories, 0.01g Fats, 0.09g Net Carbs, and 0.08g Protein.

Keto Snickers Bar

Ingredients:

Shortbread Crust:

§ 1 ¼ cups almond flour

§ ¼ cup butter, chilled

§ ¼ cup granulated stevia

§ ½ teaspoon xanthan gum

§ 15 drops liquid stevia

Peanut Butter Caramel Filling:

§ ½ cup granulated Stevia

§ ½ cup heavy whipping cream

§ ½ cup smooth peanut butter

§ 1 teaspoon vanilla extract

Chocolate Topping:

§ 6 tablespoons butter

§ 2 ½ ounces unsweetened chocolate

§ 2 tablespoons powdered Stevia

§ 2 tablespoons unsweetened cocoa powder

§ ½ teaspoon vanilla extract

§ 15 drops liquid stevia

Instructions:

Shortbread Crust:

1. Preheat oven to 350°F
2. Combine almond flour, butter, granulated stevia, liquid stevia, and xanthan gum in a food processor.

3. Pulse until it is mixed together and resembles a find crumby crust.
4. Press the mixture evenly onto the bottom of an 8-inch baking pan.

 5. Bake for 15 minutes of until golden. (While this is happening, make the filling and topping)
6. Set aside and let it cool

Peanut Butter Caramel Filling:

1. Combine the Stevia with 1 tsp. water in a small saucepan over medium-high heat.
2. Stir frequently until all the Stevia has dissolved and the mixture bubbles. This takes about 5 minutes.
3. Remove from heat and stir in the cream. You should have plenty of bubbling here!
4. Return to the heat and boil it for 1 minute.
5. Stir in the peanut butter and vanilla extract until it’s smooth.
6. Pour over the cooled shortbread crust and spread it out evenly.

7. Let it cool completely.

Chocolate Topping:

1. Melt the butter, chocolate, and Stevia in a small saucepan over low heat.

2. Stir occasionally until it has smoothed out and has a little bit of a gloss to it.
3. Add the cocoa powder to the mixture and stir until there are no lumps.

4. Add the liquid stevia and vanilla extract and stir.
5. Pour the chocolate over the cooled peanut butter filling that’s spread on the shortbread.

6. Let it set at room temperature for at least 1 hour. You can put it in the fridge after this, but it hardens up a little bit.

This makes a total of 16 servings. Each serving is:

213.38 Calories, 20.85g Fats, 3.62g Net Carbs, and 4.68g Protein.

Chocolate Donuts 

Ingredients:

§ ½ cup almond meal

§ 3 large eggs, separated

§ ¼ teaspoon salt

§ ¼ teaspoon baking powder

§ 1 teaspoon vanilla

§ ¼ teaspoon cinnamon

§ 2 tablespoons cocoa powder

§ ½ cup Splenda

§ 2 tablespoons melted butter

§ 2 scoops 100% Casein Protein Powder (I prefer chocolate, but you can use any flavor you fancy)

§ 2 tablespoons heavy cream

Instructions

Preheat over to 350°F.

1.  Whip egg whites until they have stiff peaks (this is the most important part, and will ensure you get a great fluffy consistency.)

2. Combine the egg yolks, Splenda, vanilla, and butter in a separate bowl then whisk until well mixed.

3. Combine almond meal, salt, baking powder, cinnamon, and cocoa powder in a third mixing bowl.

4. Gently (really gently) fold the wet ingredients into the whipped egg whites.

5. Slowly add the bowl of mixed dry ingredients to the wet mixture while continuing to mix.

6. Fill the donut pan ¾ of the way full on each mold.

7. Bake for 15 minutes, or until a toothpick comes out clean.

8. In separate bowl, combine casein powder and heavy cream until it is thick and forms the icing.

9. Pour the icing over the donuts when they have cooled down a bit.

This makes a total of 8 servings of Delicious Chocolate Donuts. Each serving comes out to be 143.38 Calories, 9.2g Fats, 3.65g Net Carbs, and 10.51g Protein.

White Chocolate Bark With a Twist

Ingredients:

§ 2 ounces cacao butter

§ 1/3 cup erythritol

§ 1 teaspoon vanilla powder

§ ½ teaspoon hemp seed powder

§ Pinch of salt

§ 1 teaspoon toasted pumpkin seeds

Start is step 4:

Instructions

1. Measure out Caco butter to 2 oz.

2. Now, I know that 2 oz. equals 1/4 a cup. But I measured mine out on the scale (after I chopped it up) and then put it in a measuring cup. The measuring cup below is a 1/2 cup measure. I’m not sure what to say about that.

3. Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well.

4. Turn burner on and bring water in pan to a low boil over medium high heat.

5. Continue cooking just until cacao butter is melted.

6. While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish. (I used a small pyrex lid)

7. Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes). I made an alternate batch using powdered Swerve. I wanted to make sure the measurements would work with another sweetener. I powdered the Swerve in my spice grinder.

8. I went ahead and measured out 1/3 cup, because I wasn’t sure how it would come out after powdering. It came out more than 1/3 cup powdered, but I only used 1/3 cup in the recipe. (At some point I’ll figure out how much to use to make the 1/3 cup powdered and will update this post)

9. It is imperative that you wait until the sweetener has settled (about 3 minutes) before removing the lid. Otherwise, you will get a huge sugar-free cloud. Of course, you can always buy the powdered Swerve. Not sure how grinding it in a blender would work. This is the Swerve bark. I put a little more chopped pumpkin seeds on top.

10. The taste was very similar, with the exception of the cooling effect of the erythritol.

This makes a total of 12 servings of White Chocolate Bark. Each serving is:

23.92 Calories, 2.36g Fats, 0.11g Net Carbs, and 0.13g Protein.

Maple Pecan Mug Cake

Ingredients:

Base

· 1 large egg

· 2 tablespoons butter

· 2 tablespoons almond flour

· 1 tablespoon erythritol

· 7 drops liquid Stevia

· ½ teaspoon baking powder

Flavor

· 2 tablespoons crushed pecan

· ½ teaspoon maple extract

· ¼ teaspoon cinnamon

1. Mix all room temperature ingredients together in a mug.

2. Microwave on high for 55 seconds.

3. Turn cup upside down and lightly bang it against a plate.

4. Optional: Top with homemade maple syrup and some extra pecans.

Keto Snickerdoodle Cookies

Ingredients:

The Cookies

· 2 cups almond flour

· ¼ cup coconut oil

· ¼ cup Ruled.me maple syrup

· 1 tablespoon vanilla

· ¼ teaspoon baking soda

· 7 drops liquid stevia

· Pinch salt

· Optional: 1/3 cup Macadamia Nuts

The Topping

· 2 tablespoons cinnamon

· 2 tablespoons erythritol

Instruction:

1. Preheat oven to 350F.

2. Mix together your almond flour, baking soda, and salt.

3. In a seperate bowl, mix together coconut oil, homemade maple syrup, vanilla, and stevia.

4. OPTIONAL: If using macadamia nuts, crush them in a food processor.

5. Mix dry ingredients into wet ingredients until a dough is formed. OPTIONAL: If using macadamia nuts, add them here.

6. Mix together Cinnamon and Erythritol until a powder is formed.

7. Roll dough into balls, roll into cinnamon mixture, then set them on a silpat.

8. Use the underside of a mason jar to flatten the balls, greasing the bottom as needed.

9. Bake for 9-10 minutes, remove, and let cool.

Makes 14 servings of Keto Snickerdoodle Cookies. Each serving is:

135.07 Calories, 12.26g Fats, 2.14g Net Carbs, and 3.48g Protein.

Ultimate Keto Coffee Cake

Ingredients:

Base

· 6 Eggs, Separated

· 6 Oz. Cream Cheese

· 1/4 Cup Erythritol

· 1/4 tsp. Liquid Stevia

· 1/4 Cup Unflavored Protein Powder

· 2 tsp. Vanilla Extract

· 1/4 tsp. Cream of Tartar

Filling

· 1 1/2 Cup Almond Flour

· 1 Tbsp. Cinnamon

· 1/2 Stick Butter

· 1/4 Cup Maple Syrup Substitute

· 1/4 Cup Erythritol

1. Preheat oven to 325F. Separate eggs from egg whites,

2. Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.

3. Whip the egg whites and cream of tartar until stiff peaks form.

4. Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.

5. Mix together all of the filling ingredients until a dough forms.

6. Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.

7. Bake for 20 minutes and then top the cake off with the rest of the filling dough.

8. Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.

Brown Butter Pecan Keto Ice Cream

Ingredients:

· 1 1/2 cups Unsweetened Coconut Milk (from the carton)

· 1/4 cup Heavy Cream

· 5 tbsp. Butter

· 1/4 cup Pecans, crushed

· 25 drops Liquid Stevia

· 1/4 tsp. Xanthan Gum

Instruction:

1. Brown butter on low heat until an amber color.

2. Add cream, stevia, and pecans and stir until combined together.

3. Whisk coconut milk and xanthan gum into brown butter mixture, then place in ice cream machine.

4. Follow manufacturers instructions for ice cream machine.

This makes 3 total servings of Brown Butter Pecan Keto Ice Cream. Each serving comes out to be:

355.33 Calories, 36.39g Fats, 4.48g Net Carbs, and 2.09g Protein.

Butterscotch Sea Salt Ice Cream

Ingredients:

· 1 cup Coconut Milk (from the carton)

· 1/4 cup Sour Cream

· 1/4 cup Heavy Cream

· 3 tbsp. Butter, browned

· 2 tbsp. Vodka

· 2 tsp. Butterscotch Flavoring

· 25 drops Liquid Stevia

· 2 tbsp. Erythritol

· 1/2 tsp. Xanthan Gum

· 1 tsp. Flaked Sea Salt

Instruction:

1. Brown butter over low heat until a dark amber color.

2. Add all ingredients to a container and use an immersion blender to blend together.

3. Add to ice cream machine and follow manufacturer’s instructions.

This makes a total of 3 servings of Butterscotch Sea Salt Ice Cream. Each serving comes out to be:

274.67 Calories, 24.72g Fats, 4.16g Net Carbs, and 1.49g Protein.

Chocolate Peanut Butter Fat Bombs

Ingredients:

· 1/2 cup Coconut Oil

· 1/4 cup Cocoa Powder

· 4 tbsp. PB Fit Powder

· 6 tbsp. Shelled Hemp Seeds

· 2 tbsp. Heavy Cream

· 1 tsp. Vanilla Extract

· 28 drops Liquid Stevia

· 1/4 cup Unsweetened Shredded Coconut

Instruction:

1. Mix together all of the dry ingredients with the coconut oil. It may take a bit of work, but it will eventually turn into a paste.

2. Add heavy cream, vanilla, and liquid stevia. Mix again until everything is combined and slightly creamy.

3. Measure out unsweetened shredded coconut on to a plate.

4. Roll balls out using your hand and then roll in the unsweetened shredded coconut. Lay on to a baking tray covered in parchment paper. Set in the freezer for about 20 minutes.

This makes a total of 8 No Bake Chocolate Peanut Butter Fat Bombs. Each fat bomb comes out to be:

208 Calories, 20g Fats, 0.8g Net Carbs, and 4.4g Protein

Pumpkin Pie Spice Scone Cookies

Ingredients:

· 1 Sweet Lightning Winter Squash (or 1 1/4 cup Pumpkin Puree, strained)

· 2 tsp. Cinnamon

· 2 tsp. Garam Masala

· ~1 tbsp. Coconut Oil Cooking Spray

· 2 large Eggs

· 1 tsp. Vanilla Extract

· 1 tsp. Baking Powder

· 1 cup Almond Flour

· 1/4 cup Butter

· 1/4 cup Pumpkin Pie Spice SF Torani

Instruction:

1. Preheat oven to 400F. Cut squash in half, scoop out all guts, and then slice where natural grooves are located.

2. Place squash on cookie sheet with parchment paper, spray with coconut oil (both sides), and season with cinnamon and garam masala (both sides).

3. Bake until tender to the fork - about 30-35 minutes.

4. Remove from oven, put into food processor and then mix all the rest of the ingredients together.

5. Bake at 350F for 20-25 minutes or until the outside has hardened and the inside is soft.

6. Pipe or spread your favorite filling between the cookies.

This makes a total of 24 Pumpkin Pie Spice Scone Cookies. Per cookie, it comes out to be:

61.83 Calories, 5.22g Fats, 1.53g Net Carb, and 1.79g Protein.

Pumpkin Pecan Keto Ice cream

Ingredients:

· 1/2 cup Cottage Cheese

· 1/2 cup Pumpkin Puree

· 1 tsp. Pumpkin Spice

· 2 cups Coconut Milk (from the carter)

· 3 large Egg Yolks

· 1/2 tsp. Xanthan Gum

· 1/3 cup Erythritol

· 20 drops Liquid Stevia

· 1 tsp. Maple Extract

· 1/2 cup Pecans, toasted and chopped

· 2 tbsp. Butter, salted

Instruction:

1. Chop toasted pecans and put on the stove with butter.

2. Place all of the rest of the ingredients into a container and blend together using your immersion blender.

3. Add mixture to your ice cream machine. Then, add pecans and butter as well.

4. Follow the churning instructions as per your ice cream maker manufacturer’s instructions. Enjoy!

This makes a total of 4 (1-cup) servings of Pumpkin Pecan Pie Keto Ice Cream. Each serving comes out to be:

287 Calories, 23.71g Fats, 7.89g Net Carbs, and 7.52g Protein.

Pound Cake

Ingredients: 

· 2 1/2 cups almond flour

· ½ cup unsalted butter, softened

· 1 1/2 cups erythritol

· 8 eggs, room temperature

· 1 1/2 tsp. vanilla extract

· 1/2 tsp. lemon extract

· ½ tsp. salt

· 8 oz. cream cheese

· 1 1/2 tsp. baking powder

Glaze

· ¼ cup powdered erythritol

· 3 Tbsp. heavy whipping cream

· ½ tsp. vanilla extract

·  

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.

2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.

3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.

4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.

5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.

6. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.

7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

This makes a total of 16 servings of pound cake. Each slice comes out to be 254.19 Calories, 23.4g Fats, 2.49g Net Carbs, and 7.9g Protein.