Keto Mint Chocolate Bars

Ingredients:

Bar base:

1/2 cup butter

1/3 cup cocoa butter

6 tbsp sweetener

1 egg, lightly beaten

1 tsp vanilla

1 cup almond flour

2/3 cup shredded coconut

Filling:

4 oz cream cheese, softened

1/2 cup butter, softened

1 cup powdered sweetener

2 tbsp heavy whipping cream

2 tsp mint extract

Green food coloring

Chocolate ganache:

3 ounces dark chocolate

2 tbsp butter

1. For the crust, in a saucepan melt the butter. Stir in the cocoa powder and sweetener. Slowly whisk in the egg.

2. Cool until it thickens, stirring constantly. Remove from heat and stir in the almond flour, vanilla and shredded coconut. Press crust into an 8×8 pan and place in the fridge for 20 minutes.

3. For the filling, beat with a mixer the cream cheese and butter until smooth, then add the sweetener. When well combined, add the whipping cream, mint extract and food coloring. Spread the filling over the crust and place in the fridge for 30 minutes.

4. For the chocolate ganache, place the chocolate and butter in a double boiler and melt until smooth. Spread on top of the chilled bar. Refrigerate 20 more minutes before slicing.

Sweet Potato Cookies

Ingredients:

3/4 cup cooked mashed sweet potato

1/2 cup unsweetened peanut butter

2 eggs

1 tsp vanilla

1 tsp cinnamon

2-3 tbsp maple syrup

1 tsp baking soda

1/2 cup of chocolate chips, raisins, craisins

1/4 cup oat or regular flour

1. Preheat oven to 370 degrees Fahrenheit.

2. Combine made sweet potato, peanut butter, and eggs. Mix well. Add vanilla, cinnamon, maple syrup and choice mix in. Add in flour and baking soda, stirring well.

3. Drop scoops on a greased cookie sheet or parchment paper. Bake in the oven for 10-12 minutes.

Pumpkin Loaf

Ingredients:

14.5 ounces of pumpkin puree

1/2 cup unsalted butter, melted and cooled

2 eggs

1 tsp vanilla

2 cups flour

1/2 cup sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan.

2. In a bowl, combine pumpkin puree, butter, eggs and vanilla. Stir in flour, sugar, baking soda, cinnamon, pumpkin pie spice and salt. Pour batter into prepared pan

3. Bake in the oven for 60 minutes. Place some aluminum foil on the top to cover, then bake another 15 minutes, so it doesn’t brown more and just cooks.

4. Cuts nicer if you let it cool before serving.

Big Mac Salad

Ingredients:

Lettuce

Cheese

Ground beef spices with garlic powder, onion powder and smoked paprika

1/8 cup of diced dill pickles and onions

For dressing (1 serving):

3 tbsp mayonnaise

1 tbsp sugar free ketchup

1/2 tsp yellow mustard

1 tsp pickle juice (optional)

1/2 tsp vinegar

1/8 two onion powder

1/8 tsp paprika

1. Mix the ingredients for the salad dressing and refrigerate for 30 mins. Toss your salad and toppings, then add dressing.

Sweet Potato Waffles

Ingredients (for 4 waffles):

2/3 cup sweet potato, mashed

1/2 cup milk

3 eggs

1/2 cup flour

1.5 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

1. Combine all ingredients in a bowl. Add scoops to waffle maker and cook.

* I noticed these need more cooking time compared to regular waffles.

Low Carb Chocolate Mousse for 1

Ingredients:

1/2 cup + 1/2 tbsp heavy cream

1/4 cup low carb chocolate chips

1/2 tbsp powdered sweetener

1/8 tsp vanilla

1. In a small bowl, heat the 1/2 tbsp and chocolate chips in the microwave in 20 second increments until it is melted and smooth.

2. In another bowl, whip the heavy cream, powdered sweetener and vanilla until it forms stiff peaks. Fold the cooled chocolate into the whipped cream. Refrigerate for at least 30 minutes before eating.

Low Carb Cinnamon Roll Bread

Ingredients:

1/4 cup sweetener

1 tbsp cinnamon

Bread:

1/4 cup sweetener

1/4 cup butter, softened

3 eggs

1 tsp vanilla

1/4 cup heavy cream

2 cups almond flour

1 tsp cinnamon or nutmeg

1 tsp baking powder

Pinch of salt

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl combine 1/4 cup sweetener and 1 tbsp cinnamon.

2. In a larger bowl mix the rest of the sweetener,eggs and softened butter. Add the heavy cream.

3. Add vanilla, almond flour, cinnamon or nutmeg, baking powder, salt and just stir until combined.

4. Put half the dough mixture in a greased loaf pan, sprinkle 3/4 of the cinnamon sugar mix, top with the rest of the dough and sprinkle with remaining cinnamon sugar.

5. Bake for 35 minutes, let sit for 15 minutes before cutting.

Baked Crispy Chicken Wings

Ingredients:

12 wings

1/2 tsp baking powder

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper

1. Place the spices and baking powder in a bowl and stir. Sprinkle or toss with the wings. Spread out on a greased baking sheet.

2. Bake in a 250 degree Fahrenheit oven for 30 minutes. Take out, flip wings and bake in a 425 degree Fahrenheit oven for 30 minutes.

Chaffle

Ingredients:

1/3 cup of shredded cheese

1 egg

1. Mix cheese and egg together. Add spices if you wish. Place a sprinkle of cheese on the mini waffle maker. Spoon 1/2 of the egg/cheese mixture onto maker. Cook until done. Place the rest on for another chaffle.

No Bake Cookie Dough Cheesecake

Ingredients:

Cookie dough:

2 cups almond flour

8 tbsp butter, softened

2 oz cream cheese, softened

1/2 cup sweetener

2 tsp vanilla

2 tsp coconut flour

1/2 cup sugar free chocolate chips

Cheesecake layer:

8 oz cream cheese

1 cup cottage cheese

1/2 cup sweetener

1/4 cup sour cream

1/2 tsp vanilla

2 tbsp gelatin

Chocolate ganache:

4 oz unsweetened baking chocolate

4 oz heavy cream

6 tbsp sweetener

1. To make the cookie dough, stir together all ingredients except chocolate chips. Stir in chocolate chips and place in a 9 inch springform baking pan.

2. For the cheesecake layer: put the cream cheese and cottage cheese in a food processor. Add sour cream, sweetener and vanilla. Mix until well combined. Slowly add gelatin, then spread the cheesecake over the cookie layer.

3. For the ganache, heat the heavy cream in a saucepan until it is bubbly. Pour over the chocolate and stir until it melts. Add the sweetener and stir until smooth. Spread over the cheesecake layer and spread gently. Refrigerate for 4 hours before cutting into.