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Recipe Found At Miracle Noodle Looking for some Asian keto food to brighten up your day? These low-carb Vietnamese Spring Rolls are the perfect keto comfort meal. Recipe by @prettyndelish INGREDIENTS: THE ROLLS: 1 Head of cabbage, large leaves removed and steamed 1 pkg Miracle Noodles Angel Hair 1 pkg frozen Shrimp, pre-cooked and de-veined Cucumber, sliced thin Bell peppers, sliced thin Red cabbage, sliced thin Green onion, sliced thin Cilantro Fresh Mint Thai basil Sesame oil, dash Rice vinegar, unsweetened, dash Fish sauce, dash THE SAUCE 3 tbs peanut butter, unsweetened 2 Tbs Fish sauce 2 Tbs Rice vinegar, unsweetened 2 Tbs Garlic Chili Sauce 1 Tbs Sesame oil 1/4 tsp Truvia sweetener 1/4 tsp Garlic powder 3 Tbs water Soy sauce or liquid Aminos, {dash} INSTRUCTIONS: 1. Steam large cabbage leaves, remove veins and thick ends. Chill in ice water to stop the cooking. 2. Boil angel hair Miracle Noodles in salty water for 30 minutes. Drain, then add a dash of sesame oil, fish sauce, and rice vinegar to the Noodles, set aside to cool. 3. Place cabbage leaves on a flat surface, fill with cooked shrimp, noodles, vegetables, and herbs. Roll up the cabbage to form a sealed roll. 4. Mix the sauce ingredients together until smooth. If too thick add more water. Serve with the spring rolls.

Recipe By Torani Syrups INGREDIENTS 2 tbsp (1 oz) Torani Sugar Free Caramel Sauce 1 tbsp (1/2 oz) Torani Sugar Free Almond Roca® Syrup 1 cup (8oz) heavy cream 1-2 shots espresso* INSTRUCTIONS Steam together milk and Torani. Pour into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over beverage. *Can substitute 1/2 cup strong brewed coffee

Recipe By Torani Syrups INGREDIENTS 2 tbsp (1 oz) Torani Puremade Zero Sugar Caramel Syrup 1 tbsp (1/2 oz) Torani Sugar Free Pumpkin Pie Syrup 1 cup (8 oz) heavy cream 2 shots espresso Kosher salt flakes, for garnish Sugar free caramel drizzle INSTRUCTIONS Using a Milk frother or a latte machine, Steam together heavy cream and Torani. Pour into a tall glass and add brewed espresso*. . Garnish with salt, sugar free caramel drizzle and whipped cream made with Sugar Free Vanilla and heavy cream (or flavor of your choice) ( if desired) and serve. *Note: You can substitute 1/2 cup strong brewed coffee

When a diabetic woman wanted to have a sugar free vanilla sweet cream cold foam cold brew without. sugar, the barista knew exactly what to do., Put the heavy cream with sugar free vanilla into the pitcher to blend for sugar free vanilla cold foam. It's That Easy! At The Register: Order Cold Brew Add Sugar Free Vanilla (choose preferred quantity of pumps) Add Cold Foam (Using Heavy Cream with pumps with desired # Sugar Free Vanilla in foam) Add Cold Foam (Using Heavy Cream with pumps with desired # Sugar Free Vanilla in foam) How To Make Your Own Home Version! Ingredients We used this Patented Cold Brew Maker Order Now $19.99 2 1/3 Cup Heavy cream 2 Tbsp Sugar Free Vanilla Syrup - We like Starbucks Sugar Free Vanilla, Torani or Jordan's Skinny Syrups 5 Tbsp Ground Cold Brew Coffee - (We like this Organic Brand) 1 Cup of ice Instructions Using a cold brew coffee maker (we like the Takeya Patented Deluxe) that is BPA free which uses the Japanese heritage that you can make yourself in just 3 easy steps. Store in fridge until ready to use. Pour stored cold brew along with desired amount of ice into favorite iced beverage glasses Leaving about 1 1/2 inch room for cold foam. Add heavy cream and sugar free vanilla into your milk frother or blender to make cold foam.

Recipe By Better Body Foods Dairy Free - Gluten-Free - Keto - Vegan - Vegetarian INGREDIENTS 1 cup PBfit Sugar-Free 1/2 cup water 2 Tbsp Monk fruit blend 1/2 cup coconut oil (melted) DIRECTIONS 1. Mix sugar-free PBfit with water, stir till combined. Add in monk fruit blend to desired sweetness, stir to combine. 2. Pour in melted coconut oil. 3. Scoop into desired molds. Sprinkle with chopped peanuts if desired. 4. Let chill 1 hour in the fridge to set. Keep refrigerated.

Brought to you By Primal Kitchen Enjoy Your Poached Eggs over Salad Too! How to Poach Eggs These five steps, and you’ll be well on your way to pro-status poached eggs: Use fresh eggs: The egg whites become more fluid as they age. If you poach older eggs, you could end up with wispy white tendrils in the water. No big deal to this home cook, but if you want poached perfection, use the freshest eggs you can find. How to test your egg for freshness? Place the egg in a small bowl of water—if it lays on its side at the bottom of the bowl, it’s fresh. Crack the eggs in a separate small bowl first: Resist the urge to cut this corner (it is just one more tiny bowl to wash). You want to cradle the egg into its warm bath, so it cooks gently. It might sound tedious, but poaching is delicate. Use a big-enough pot of water: Like toddlers who like to frolic and splash in a warm bath, your fresh young eggs need plenty of space to swirl. A medium-sized saucepan filled with about three inches of water should suffice for a couple of eggs to poach. Simmering water is the right bath temperature: Let's stick with the small-child-at-bath-time theme here to illustrate these points. If you haven’t bathed a young buck before, file these learnings away for future use. Try submerging the tender flesh of a youngin in scalding or chilly water, and the shrill protest you’ll hear will make you shrivel—the same principle applies to poached eggs. Boiling water will cause the eggs to separate into wispy bits, and tepid water can cause separation of yolk and white. And don’t swirl the water before adding the eggs; the agitation aggravates the eggs' delicate protein. Set a timer: Nestle the eggs into the simmering water and set the timer for three minutes to get a hardened white with a runny yolk; cook for one additional minute for a soft but not oozing yolk. Bonus tip: Add a tablespoon of white, rice, or apple cider vinegar to the simmering water before adding the eggs. The vinegar should help the egg whites stay intact and form a more compact shape. You won’t taste the vinegar if you use a mild one. Note: . The most common poached egg mistakes: Not using fresh eggs Not using the right size pot Not having the water at the right temperature when you add the eggs Cracking the eggs directly into the pot of water Not cooking the eggs for the right amount of time. Keto-friendly bread alternatives: Cloud bread: Beat three egg whites with ¼ teaspoon baking soda until stiff peaks form. In a separate bowl, combine three egg yolks with three tablespoons Primal Kitchen Mayo. Gently fold in beaten egg whites. Use a ⅓ measuring cup to place onto the baking sheet; bake for 30 minutes at 300ºF. Keto Bread: The dill and cheddar keto bread in this recipe could add a sharp, herbaceous note to your eggs benedict. If you’d prefer a no-dairy version, leave out the cheddar cheese and swap the butter for coconut or avocado oil. Store-bought keto-friendly English muffin Chaffles: If you’re not adverse to dairy, these five-ingredient keto waffles (cheese + waffle = chaffle) crisp in the waffle iron in less than five minutes. If you’d prefer a keto and veggie-friendly English muffin replacement, try: Grilled or baked eggplant round Grilled or baked portobello mushroom Grilled or baked cauliflower steak Keto Eggs Benedict Ingredients 1 Tbsp. white or apple cider vinegar ¼ cup Primal Kitchen Hollandaise Sauce 2 slices baked ham or Canadian bacon, cooked 2 eggs ½ tsp. paprika 1 Tbsp. chives, chopped 5 slices avocado Directions Warm the hollandaise sauce in a small saucepan over medium-low heat. Stir occasionally while you prepare the other ingredients. In a skillet over medium heat, warm the slices of ham for about 3 minutes per side. Meanwhile, in a medium-sized pot over medium heat, bring three inches of water to a simmer. Add 1 tablespoon of vinegar to the water. Crack 1 egg into a small bowl. Lower the bowl gently into the simmering water. Use the same bowl to crack the other egg—lower the other egg in the simmering water. Set a timer for 3 minutes. When the time is up, use a slotted spoon to remove the eggs. Place a clean kitchen towel underneath the slotted spoon to catch any excess water. Place the poached eggs on top of the ham slices. Spoon the warmed hollandaise sauce gently on top of the poached eggs. Sprinkle the eggs with paprika and chopped chives. Serve the keto eggs benedict with slices of avocado on the side.

Keto Friendly Breakfast ideas! Recipe By Primal Kitchen Ham and egg cups are an easy all-in-one breakfast to make than bacon and egg and great for those on a keto, Primal/paleo diet. Ingredients 12 slices ham or prosciutto Primal Kitchen Avocado Spray 12 large eggs ½ tsp. salt ¼ tsp. black pepper 1 stalk green onion, optional ¾ cup Primal Kitchen Buffalo Sauce Directions Preheat oven to 400ºF. Spray the wells of a muffin tin with Avocado Oil Spray. Line each muffin tin cup with a slice of ham. Crack one egg on top of each slice of ham and sprinkle with salt and black pepper. Bake until eggs are cooked to your liking, about 12–15 minutes. If you like a runny yolk, remove the tin after 12 minutes; if you prefer a set yolk, bake for 15 minutes. Chop green onion, if using. Garnish with chopped green onion and Primal Kitchen Buffalo Sauce, if desired.

This keto-friendly, no dairy Hollandaise Sauce brings ready-made ease to your breezy brunch recipe By Primal Kitchen How to Poach Eggs These five steps, and you’ll be well on your way to pro-status poached eggs: Use fresh eggs: The egg whites become more fluid as they age. If you poach older eggs, you could end up with wispy white tendrils in the water. No big deal to this home cook, but if you want poached perfection, use the freshest eggs you can find. How to test your egg for freshness? Place the egg in a small bowl of water—if it lays on its side at the bottom of the bowl, it’s fresh. Crack the eggs in a separate small bowl first: Resist the urge to cut this corner (it is just one more tiny bowl to wash). You want to cradle the egg into its warm bath, so it cooks gently. It might sound tedious, but poaching is delicate. Use a big-enough pot of water: Like toddlers who like to frolic and splash in a warm bath, your fresh young eggs need plenty of space to swirl. A medium-sized saucepan filled with about three inches of water should suffice for a couple of eggs to poach. Simmering water is the right bath temperature: Let's stick with the small-child-at-bath-time theme here to illustrate these points. If you haven’t bathed a young buck before, file these learnings away for future use. Try submerging the tender flesh of a youngin in scalding or chilly water, and the shrill protest you’ll hear will make you shrivel—the same principle applies to poached eggs. Boiling water will cause the eggs to separate into wispy bits, and tepid water can cause separation of yolk and white. And don’t swirl the water before adding the eggs; the agitation aggravates the eggs' delicate protein. Set a timer: Nestle the eggs into the simmering water and set the timer for three minutes to get a hardened white with a runny yolk; cook for one additional minute for a soft but not oozing yolk. Bonus tip: Add a tablespoon of white, rice, or apple cider vinegar to the simmering water before adding the eggs. The vinegar should help the egg whites stay intact and form a more compact shape. You won’t taste the vinegar if you use a mild one. Note: . The most common poached egg mistakes: Not using fresh eggs Not using the right size pot Not having the water at the right temperature when you add the eggs Cracking the eggs directly into the pot of water Not cooking the eggs for the right amount of time. Keto-friendly bread alternatives: Cloud bread: Beat three egg whites with ¼ teaspoon baking soda until stiff peaks form. In a separate bowl, combine three egg yolks with three tablespoons Primal Kitchen Mayo. Gently fold in beaten egg whites. Use a ⅓ measuring cup to place onto the baking sheet; bake for 30 minutes at 300ºF. Keto Bread: The dill and cheddar keto bread in this recipe could add a sharp, herbaceous note to your eggs benedict. If you’d prefer a no-dairy version, leave out the cheddar cheese and swap the butter for coconut or avocado oil. Store-bought keto-friendly English muffin Chaffles: If you’re not adverse to dairy, these five-ingredient keto waffles (cheese + waffle = chaffle) crisp in the waffle iron in less than five minutes. If you’d prefer a keto and veggie-friendly English muffin replacement, try: Grilled or baked eggplant round Grilled or baked portobello mushroom Grilled or baked cauliflower steak Keto Eggs Benedict Ingredients 1 Tbsp. white or apple cider vinegar ¼ cup Primal Kitchen Hollandaise Sauce 2 slices baked ham or Canadian bacon, cooked 2 eggs ½ tsp. paprika 1 Tbsp. chives, chopped 5 slices avocado Directions Warm the hollandaise sauce in a small saucepan over medium-low heat. Stir occasionally while you prepare the other ingredients. In a skillet over medium heat, warm the slices of ham for about 3 minutes per side. Meanwhile, in a medium-sized pot over medium heat, bring three inches of water to a simmer. Add 1 tablespoon of vinegar to the water. Crack 1 egg into a small bowl. Lower the bowl gently into the simmering water. Use the same bowl to crack the other egg—lower the other egg in the simmering water. Set a timer for 3 minutes. When the time is up, use a slotted spoon to remove the eggs. Place a clean kitchen towel underneath the slotted spoon to catch any excess water. Place the poached eggs on top of the ham slices. Spoon the warmed hollandaise sauce gently on top of the poached eggs. Sprinkle the eggs with paprika and chopped chives. Serve the keto eggs benedict with slices of avocado on the side.

Recipe By Jordan's Skinny Syrups INGREDIENTS 12 oz unsweetened almond milk (or milk of choice) 2 shots (1/4 cup) espresso 2 TBSP Sugar Free Pumpkin Spice Syrup Light Whipped cream (optional) Cinnamon (optional) DIRECTIONS Steam milk with 2 TBSP of Sugar Free Pumpkin Spice Skinny Syrups. Stir in 2 shots of espresso Top with light whipped cream and sprinkle with cinnamon. Want an iced latte? Just switch steamed milk for cold milk and add ice. Enjoy!

#GlutenFree #Keto #Vegetarian Recipe By Better Body Foods INGREDIENTS 3 cups fresh berries (the juicer the berries, the more saucy the end result will have) 1 zest of a lemon 1 egg, slightly beaten 1 tsp vanilla 1/2 cup butter, softened (or 1/2 cup coconut oil, melted & cooled) 2 Tbsp keto-friendly sweetener, divided 1/2 cup BBF Organic Coconut Flour 3/4 cup almond flour DIRECTIONS 1. Preheat oven to 375 degrees. 2. In a cast iron skillet or other baking dish, toss together the berries, lemon zest, 1 Tbsp sweetener. 3. In a large bowl, combine egg, softened butter, 1 Tbsp monk fruit sweetener, and vanilla. Add in almond and coconut flour, mixing well to combine to form a dough. 4. Spread the topping evenly on top of the berry mixture. Pressing down lightly. 5. Bake for 20-25 minutes, until the edges are bubbling and the top of the crust is golden brown. 6. Serve warm. Enjoy!

Recipe By Jordan's Skinny Syrups INGREDIENTS 1.5 oz. vodka 4 oz. diet ginger beer 1 TSP Sugar Free Pumpkin Spice Syrup DIRECTIONS Add all the ingredients to a mule cup, stir and enjoy!

Keto Friendly Starbucks Copy Cat! Pumpkin Cream is so delicious but what about the weight gain.... Now you can make your own without the guilt! Make your own SUGAR FREE Pumpkin Spice Creamer! Don't miss out on all the fun of PSL Season because you're worried about all the carbs and sugar. INGREDIENTS 1 tsp Sugar Free Pumpkin Spice Syrup 1 cup of heavy cream DIRECTIONS Mix syrup into heavy cream and store in air tight container!