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Recipe found at Swerve Sweets By Carolyn Ketchum Ingredients 1 box Swerve Brownie Mix 1 large egg 1 egg white ¼ cup butter, melted 1 ½ ounces sugar-free dark chocolate, chopped Instructions Preheat the oven to 350F and line a baking sheet with a silicone liner. In a large bowl, whisk the swerve brownie mix to break up any clumps. Add the egg, egg white, and butter, and stir until well combined. Turn the dough out onto the prepared baking sheet and pat into a low, flat log, about 10 x 4 inches. Bake 25 to 30 minutes, until firm to the touch. Remove from the oven and let cool 20 minutes. Reduce the oven temperature to 250F. With a large sharp knife, gently slice the log into 14 even slices. Separate the slices and spread them around the baking sheet with the cut sides exposed. Bake another 45 minutes, then turn off the oven and let stay inside until cool. Melt the chopped chocolate in a microwave safe bowl in 30 second increments, stirring in between until melted and smooth. Drizzle over the cooled biscotti and let set.

Ingredients ¾ cup heavy whipping cream, divided 2 tbsp + 2 tsp powdered monk fruit sweetener ¾ tsp pure vanilla extract ⅛ tsp cinnamon 12 oz filtered water 2 ½ tsp espresso powder Optional Garnish: Sprinkle of cinnamon Instructions In a mixing bowl, using an electric mixer on high speed, mix ¼ cup heavy cream and 4 tsp monk fruit sweetener until whipped cream is formed, tipping the bowl slightly onto its side as needed to make mixing the mixture easier. Cover with plastic wrap and transfer to refrigerator to chill. In a small microwave-safe mixing bowl, add remaining ½ cup heavy cream, remaining 4 tsp monk fruit sweetener, vanilla extract, and cinnamon and whisk until well-combined. Microwave until mixture begins to bubble, about 90 seconds. Remove bowl from microwave, stir, and return to microwave for an additional 30 seconds. In a small saucepan, bring water to boil. Remove pot from heat, add espresso powder, and stir. Slowly, while stirring espresso in saucepan, pour microwaved cream mixture into pot of espresso. Pour mixture into coffee mugs, top each with chilled prepared whipping cream and, optionally, a sprinkle of cinnamon, and serve hot.

Good Good Assorted No Added Sugar Keto-Friendly ASSORTED DELICIOUS LOW-CALORIE JAM – Good Good no added sugar stevia jam tastes delicious. With Low Calorie and carb advantage, you can add it into your Keto diet too! All our natural sweeteners carry the sweet taste with zero or very few calories. NO SUGAR, JUST NATURAL SWEETENERS - Traditional jams have more sugar and sweetened syrups added into the making of jams and jellies, but our Stevia-sweetened jams contain all natural ingredient that delivers excellent taste and guilt-free eating. MADE FOR KETO DIET, VEGAN CONSUMERS AND ALSO SUITABLE FOR DIABETICS- Now enjoy your Jams & Jellies without the worry of increasing the blood sugar levels in your body, satisfy your sweet cravings even for diabetic, vegan & diet conscious audience that looks for weight loss or fitness stability ALTERNATIVE TO CHEMICALLY PROCESSED SUGAR PRODUCTS - We believe that life should be sweet but without any added sugar. Added refined sugar (glucose or fructose) is the one of the single worst ingredient in modern diet. TRY GOOD GOOD STEVIA JAMS for sweetened sugar free experience! WHY GOOD GOOD BRAND - Good Good is a brand offering a range of healthy sugar-free and free from sugar products widely available across USA. For the sweet taste we use the highest quality natural sweeteners available containing zero or very little calories.

Recipe Found At King Arthur Warm chocolate chip cookie is one of life's true pleasures. Add rich, flavorful macadamia nuts and this iconic cookie becomes truly irresistible. These cookies, low in both carbs and no added sugar, come to us courtesy of Charlotte at Clean Foodie Cravings. Enjoy! Yields 21 Cookies Ingredients 1 cup (120g) King Arthur Keto Wheat Flour 1/2 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (113g) unsalted butter, softened 1/2 cup (85g) King Arthur Baking Sugar Alternative 1 large egg, at room temperature 1 teaspoon vanilla extract 1/2 cup (85g) sugar-free dark chocolate, chopped; or sugar-free chocolate chips 1/3 cup (50g) raw macadamia nuts, chopped flaked sea salt, to garnish Instructions Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets. In a medium bowl, whisk together the keto wheat flour, baking soda, and salt. Set aside. In a separate bowl, beat the butter with an electric hand mixer or a stand mixer until fluffy. Add the baking sugar alternative and continue to beat on medium speed until the mixture is lighter in color and fluffy. Add the egg and vanilla extract and mix just until combined. With the mixer on low, stir in half the dry ingredients. Mix in the remaining dry ingredients. Scrape the bottom and sides of the bowl and mix to recombine any sticky residue, if necessary. Using a spoon or spatula, stir in the chocolate and macadamia nuts by hand. Scoop heaping tablespoonfuls of dough (a level tablespoon cookie scoop works well here) onto the prepared baking sheets, spacing them 2” to 3” apart. Bake the cookies until they just turn golden around the edges and bottoms, 12 to 16 minutes. Remove the cookies from the oven and immediately sprinkle a little flaked salt on top of each. The cookies will be very soft when they come out of the oven, so cool them for about 10 minutes before enjoying. Store leftover cookies. well wrapped, at room temperature for several days; freeze for longer storage. Tips From The Bakers This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.

This Low Carb Pancake Recipe By King Arthur is light, fluffy, and subtly sweet,. When it comes to the toppings, anything goes. Try it with whipped cream and sugar-free jam. Ingredients 1 1/2 cups (176g) King Arthur Keto Wheat Flour 1/2 teaspoon salt 2 teaspoons baking powder 2 tablespoons (24g) King Arthur Baking Sugar Alternative* 2 large eggs 1 1/4 cups (283g) milk 3 tablespoons (43g) vegetable oil *See "tips" below Instructions In a large bowl, whisk together the keto flour, salt, baking powder, and baking sugar alternative. In a separate bowl or large measuring cup, whisk together the eggs, milk, and oil. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; there shouldn’t be many lumps. Allow the batter to rest, uncovered, for 10 minutes. While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil. Scoop the batter, 1/4 cup at a time, onto the hot surface, spreading it outward with a spoon (or your scoop) until the pancakes are about 4” in diameter. Cook the pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 3 minutes. Flip and cook until the bottoms are brown, 1 to 3 minutes longer. Serve pancakes hot with the toppings of your choice. We like topping it with whipped cream and keto friendly sugar free jam, however you might also like keto friendly Maple Syrup! Special Note: Store any leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.

Recipe By Palmini INGREDIENTS 2c steamed cauliflower florets 1/2c cashews 1/2c water 1tsp garlic powder 1/4tsp salt 2tbsp nutritional yeast 1tbsp olive oil Black pepper 8oz Palmini Linguine INSTRUCTIONS Blend all ingredients together in a HIGH SPEED blender until smooth and creamy Pour sauce over heated pasta. Top with cracked pepper & chili flakes if desired and devour! * if you don’t have a high speed blender, soak cashews in hot water for 15 mins before blending

This is a healthy and nutritious anytime snack your whole family will love. Recipe By King Arthur Ingredients 3/4 cup (90g) King Arthur Keto Wheat Flour 1 cup (96g) almond flour 3/4 teaspoon salt 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 3/4 cup (128g) King Arthur Baking Sugar Alternative* 1/3 cup (66g) extra-virgin olive oil 3 large eggs 2 teaspoons vanilla extract 1 1/2 cups (182g) shredded zucchini 1/2 cup (57g) chopped walnuts, toasted if desired; optional Instructions Preheat the oven to 350°F. Lightly grease a standard muffin pan, or line it with paper baking cups and grease the paper cups. In a medium bowl, whisk together the flours, salt, baking powder, baking soda, and spices. In a large bowl, whisk the sugar alternative, oil, eggs, and vanilla until smooth. Stir the dry ingredients into the wet ingredients and mix until just combined. Gently fold in the zucchini (and walnuts). Portion the batter in 1/4 -cupful into the prepared muffin pan; a muffin scoop works well here. Bake the muffins for 22 to 26 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.

Whether you are making toast or building a sandwich, this bread is soft and just like traditional bread, it can do it all. Its mild and wheatlike grains blends seamlessly with other flavors, however you decide to serve it. Recipe By King Arthur Ingredients 3 1/2 cups (420g) King Arthur Keto Wheat Flour 1 1/2 cups (340g) water, cool 1 teaspoon white vinegar 1 1/2 teaspoons instant yeast 1 1/4 teaspoons (8g) salt 2 tablespoons (28g) butter, softened Instructions Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a medium bowl or the bowl of a stand mixer. Mix and then knead the dough until it’s smooth and bouncy; this will take 5 to 6 minutes on medium-low speed of a stand mixer. Cover the dough and let it rest at room temperature for 15 minutes. Lightly grease a 9” x 5” loaf pan. Shape the dough into a 9” log and place it into the prepared pan. Cover the pan loosely with a lightly greased piece of plastic wrap or a reusable cover. Let the bread rise for 1 1/2 to 2 hours, until it crowns about 1” over the rim of the pan. Toward the end of the rising time, preheat the oven to 350°F. Bake the bread for 30 to 35 minutes, until it’s mahogany brown; a digital thermometer inserted into the center of the loaf will read 190°F. Remove the bread from the oven, turn it out onto a rack, and allow it to cool completely before slicing. Store leftover bread, well wrapped, for several days at room temperature; freeze for longer storage.

Recipe By Recipe + photo by @alittlemorebalanced Found at Keto and Co Ingredients: -1 bag Keto and Co Flatbread Mix -½ stick of butter -2 eggs -1 cup lukewarm water What You’ll Need for Toppings: -4 eggs scrambled -6 pieces of bacon, cut into small pieces -1/4 cup cheese of choice Cooking Instructions: Preheat the oven to 350F. Combine Keto and Co Flatbread Mix, eggs, butter and lukewarm water in a mixing bowl until smooth dough forms. Roll dough between two sheets of parchment paper to ¼”-⅓” thick. Bake for 15 minutes. While your flatbread is baking, scramble your eggs and cook your bacon. Once bacon is ready, cut into small pieces. Once flatbread is ready, spread scrambled eggs, sprinkle bacon and top with cheese! Dress with hot sauce or salsa for an extra zing. Cut into squares and enjoy!

Recipe Found At So Nourished by Amanda Bochain Ingredients 1 1/2 cups almond flour 1/3 cup unsweetened cocoa powder 2 1/2 tsp baking powder 1/2 tsp salt 1/3 cup heavy cream 3 eggs 1/3 cup So Nourished granular erythritol 2 tsp vanilla extract 1/4 cup brewed coffee (cold) 1/2 cup Lily's dark chocolate chips Keto Dark Chocolate Frosting Mix Instructions Preheat your oven to 350 degrees F and grease an 8 inch round cake pan. Set the pan aside. Whisk the dry ingredients together in a large bowl. 3. Add the milk, eggs, erythritol, vanilla and brewed coffee to the bowl and whisk to make a thick batter. 4. Stir in the sugar free chocolate chips. 5. Pour the batter into the prepared cake pan and bake for 20 minutes. 6. Let the cake cool in the pan then flip upside down to remove. Ice with keto frosting. MACROS PER SERVING: • 133 Calories • 11g of Fat • 5g of Protein • 3g of Net Carbs You definitely need to give this keto chocolate cake recipe a try. The end result is a cake that everyone will love. No one will ever know it’s low carb or a “keto cake”. They will just know that you made a delicious, beautiful chocolate cake. You’re so talented! Enjoy.

Recipe By Better Body Foods Gluten-Free #Keto Vegetarian INGREDIENTS 2 large eggplants 2 eggs 1/2 cup BBF Organic Coconut Flour 1 cup parmesan cheese 1 Tbsp dried basil 1 tsp dried oregano 1 Tbsp garlic powder 2 Tbsp BBF Coconut MCT Oil 2 cups whole milk ricotta 1 egg 1 cup spinach, chopped 1/4 cup fresh basil, chopped 1/2 cup Italian cheese, shredded 3 cups KETO marinara sauce (no sugar added) INSTRUCTIONS 1. Preheat oven to 400°F. 2. Slice eggplant lengthwise (about ½ an inch thick). Salt pieces and allow to sit in colander for about 30 minutes. Pat dry. 3. In large shallow bowl, combine coconut flour, parmesan cheese, basil, oregano and garlic powder and spice mix. In a second shallow bowl, whisk eggs. 4. Oil two baking sheets with MCT oil 5. Dip eggplant slices in egg, then in coconut flour mixture. Lay in a single layer on oiled baking sheets. 6. Bake in oven for 20 minutes, until golden brown. 7. Mix together ricotta cheese, egg and spinach. 8. Spread 1/3 the marinara sauce on bottom of a 9x13-inch casserole dish. Layer half the eggplant, top with 1/2 the ricotta cheese, 1/2 the basil and 1/3 the marinara. Repeat. Sprinkle shredded cheese on top. 9. Bake for 30-35 minutes or until cheese has browned and edges are crispy. Is Eggplant Keto? Read More!

Recipe Using Miracle Noodle By @creativeinmykitchen INGREDIENTS: 1 pack Organic Miracle Rice 1 cup macadamia milk (mix 1 1/2 tbsp raw macadamia butter + 6 oz water in a blender, on high, until smooth) 1 Cup Fresh Berries or instead choose 2 small peaches 1 - 3 teaspoons golden monk fruit sweetener 3 tablespoons macadamia nuts, minced in a food processor (you want some crunch, so don't over mix) 3-4 tablespoons sugar free shredded coconut 1 tablespoon agar agar 3/4 teaspoon vanilla extract Sugar Free Dark chocolate flakes for serving INSTRUCTIONS: 1. Prepare the miracle rice as per the pack instructions: drain it, rinse it, and boil it for 2, 3 mins. 2. Peal and cube the peaches and add them to a sauce pan with the monk fruit sweetener - 1 tsp for my taste is enough, but I have a feeling some of you will want one to two extra tsp). You can also add some sweetener at the end after tasting. Cook the peaches and sweetener for about 10 mins on low to medium heat. 3. Add the miracle rice, mix and cook for few more minutes and add the macadamia milk and the vanilla extract. Add the shredded coconut and the chopped macadamia nuts. bring to a boil. 4. Simmer and mix for about 5 minutes (low heat). Add 1 tsp of agar agar and simmer for 5 more minutes. 5. Let cool, agar agar will thicken once cold. Serve cold, garnish with some dark chocolate flakes.