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Written by Ayla Sadler INGREDIENTS One, 3-pound organic boneless pork shoulder, cut into cubes 1 teaspoon of sea salt 1 teaspoon black pepper 1 tablespoon avocado oil 1–2 cups chicken bone broth 1 scoop Perfect Keto Unflavored Collagen Juice of two limes Juice of ½ small orange (optional*) 1–2 teaspoons smoked paprika 1–2 teaspoons ground cumin 4 garlic cloves, minced INSTRUCTIONS Lightly season the cubed pork shoulder with salt and pepper. Set Instant Pot to saute, add avocado oil and sear the meat until browned. Turn Instant Pot off, add the remaining ingredients, stirring to combine. Add the lid and lock it, turn the pressure release to seal, and press the meat button, making sure the time is set to 30 minutes. Allow pressure to naturally release for 10 minutes, before switching the valve from “seal” to “release.” Use two forks to shred the meat. Add to romaine boats or a bed of greens, top with cilantro, avocado, keto-friendly salsa, and hot sauce.

Recipe By Carolyn Ketchum Keto Friendly and Paleo Friendly #keto #paleo Ingredients Crust 1 cup almond flour ¼ cup unsweetened cacao powder ¼ cup Swerve Confectioners ¼ cup butter, melted Mocha Mousse Filling 1 ½ ounces unsweetened bakers chocolate chopped ½ tbsp coconut oil 8 ounces cream cheese, softened ⅔ cup Swerve Confectioners 1 tsp instant espresso 1 tsp vanilla extract 1 cup whipping cream, divided Instructions Line a 9x9 baking dish with parchment paper. In a medium bowl, whisk together the almond flour, unsweetened cacao powder, and Swerve. Stir in the butter until well combined, then press the dough firmly and evenly into the bottom of the prepared pan. Set aside. In a small, microwave safe bowl, melt the bakers chocolate and coconut oil on high in 30 second increments, stirring in between. In a large bowl, beat the cream cheese with the Swerve until well combined. Beat in the espresso and vanilla extract, then add the melted chocolate and beat until smooth. Add ¼ cup of the cream and beat in to lighten this mixture. In another large bowl, beat the remaining cream until it holds stiff peaks. Carefully fold into the cream cheese mixture until no streaks remain. Freeze until firm but not rock hard, about 3 hours, then cut into 16 bars. Top with additionally lightly sweetened whipped cream, if desired. Keep leftovers frozen but let them sit at room temperature for 10 to 15 minutes before serving. They should be very cold, but you should be able to eat it with a fork.

A healthier version of a Starbucks favorite! Vanilla Bean Keto Frappe Ingredients: Recipe By Jordan's Skinny Syrups 2 tbsp Keto Vanilla Bean Syrup with MCT Oil 4oz chilled coffee {make it with or without coffee} 1.5 cups unsweetened vanilla almond milk 1 tbsp chia seeds 2 tbsp heavy whipping cream 1 cup ice Directions: Add all ingredients to a blender and blend until smooth. Top with whipped heavy cream with 1 TBSP Sugar Free Vanilla if desired. Use a whip cream dispenser like they use at Starbucks Enjoy! Shop Jordan's Keto Vanilla Bean Syrup with MCT Oil to make this delicious frappe on a daily basis!

Recipe By Lakanto GLUTEN-FREE ,KETO DIET RECIPES Soft on the inside, crispy on the outside and coated in melted butter with cinnamon and Lakanto Golden Monkfruit Sweetener sprinkled on top. You'll see these disappear as quickly as they come out of the air fryer! These churros are not only a crowd pleaser, but check the boxes when it comes to tasty, sugar-free, gluten-free, and keto-friendly. INGREDIENTS FOR AIR FRYER KETO CHURROS ¾ c almond flour, blanched ½ c coconut flour ½ tsp. xanthan gum ¼ tsp. salt ¼ cup Lakanto Classic or Golden Monkfruit Sweetener 1 c water 2 tbsp. butter ½ tsp. ground cinnamon 1 tsp. vanilla extract 1 large egg Butter Spread: 2-3 T butter, melted Cinnamon Coating Ingredients: 1 T ground cinnamon 1 T Lakanto Golden or Classic Monkfruit Sweetener (we LOVE Golden for the topping) MAKING KETO CHURROS IN THE AIR FRYER: In a medium bowl, combine the almond flour, coconut flour, xanthan gum, and salt. Whisk together and set aside. In a medium saucepan, add the water, butter, cinnamon, Lakanto Classic Sweetener, and vanilla. Whisk and the ingredients until it comes to a boil. Remove from heat and allow the mixture to rest for 3 minutes. Once slightly cooled, pour the stove-top mixture into the bowl of dry ingredients. Stir together with a wooden spoon until combined. Don't add the egg yet so it doesn't cook from the heated liquid. Once mixed, add the egg and stir until the mixture forms a ball of dough. Scoop dough into a piping bag with a star tip. You can also use a plastic bag and cut a corner if you don’t have a piping bag. Pipe 3-inch long pieces in a single layer in the air fryer basket. Cook at 330 degrees F for about 10 minutes, or until dough is cooked through. Repeat the process with remaining dough. In a small bowl, mix the cinnamon and Lakanto Golden Sweetener. Using a basting brush, brush the churros with melted butter and sprinkle over or roll in cinnamon/sweetener mixture. Enjoy right away while the churros are still warm. BAKING NOTES Air fryers can vary when it comes to temperature and baking times. Test your first batch to make sure they don't over or undercook. Adjust baking time and temperature accordingly. We found it best to bake the churros on parchment paper or directly in the air fryer basket. When baking on aluminum foil the churros came out burned. If you don't have an air fryer, you can bake these churros on a cookie sheet lined with parchment paper in an oven at 380 F for 10 - 15 minutes (or until crispy to your liking).

As Seen On Shark Tank | Gluten Free Ingredients Palmini Rice 2 Tbsp. Butter 2 oz. Cream Cheese 1/4 Cup Heavy Cream 1 tbsp. Dried Chives 1/2 tsp. Garlic Powder 1/4 tsp. Onion Powder 1/4 tp. Black Pepper Pinch Salt 6 oz. Shredded Cheddar Cheese Parsley for garnish Shrimp or Chicken Instructions Melt Butter in a large non-stick skillet over medium heat Drain and Rinse Palmini Rice with plenty of water Add Palmini Rice to the melted butter and lower heat to medium-low Add in cream cheese, heavy cream, dried chives, seasonings, and shredded cheese. Stir until cheese is melted Add salt/pepper or whatever seasonings you woudd like to shrimp and grill it on a pan Assemble plate with cheesy palmini rice and grilled shrimp or chicekn. ENJOY!!!

Recipe By Keto and Co Not only is this keto chocolate peppermint pie easy to make, but it'll be a huge hit at the dessert table! Using Keto Peppermint Decadent Dessert Mix and Keto Shortbread Cookie Mix, you'll have a creamy and chocolatey sensation that you'll savor with every bite. What You'll Need: For Chocolate Peppermint Pudding: (Requires 6 hours to set) - 1 package of Keto and Co Chocolate Peppermint Decadent Dessert Mix - 2 cups almond milk (or water), divided - 2 Tbsp butter (or coconut oil), melted - 1/4 cup heavy cream (or additional almond milk) Crust: - 1 package of Keto and Co Shortbread Cookie Mix - 1 cup butter (2 sticks), softened - 1 large egg, beaten - Parchment paper and rolling pin Instructions: Chocolate Peppermint Decadent Dessert: 1. Combine dessert mix with 1 cup almond milk, stir. Wait 3 minutes, then stir until smooth. 2. Heat mixture over low heat, stirring constantly until there are no visible granules (3-5 minutes). Do not boil. 3. Remove from heat, add butter (or coconut oil) and stir until blended. Stir in 1 additional cup almond milk and 1/4 cup heavy cream (or more almond milk). 4. Cool to room temperature, then cover and refrigerate 6 hours or overnight. Crust: 1. Preheat oven to 350 F and grease or line deep dish. 2. Combine cookie mix, butter, and egg in a medium mixing bowl and mix until smooth dough forms. 3. Line a deep dish with unbaked crust, crimping the edges. 5. Bake for 20-25 minutes or until edges are lightly brown. 6. Once crust is cooled, pour in your Decadent Dessert (there will be some leftover) 7. Serve immediately with sugar-free whipped cream on top! Makes 8 servings. Each serving has 342 calories, 3.3g net carbs, 7g protein and 34g fat. Optional: Keto Whipped Cream *Combine 1 cup cold heavy whipping cream, 1 Tbsp Keto and Co's Wondrose Sugar Replacer (or 1 1/2 Tbsp powdered erythritol), and 1/2 tsp vanilla extract in a medium mixing bowl. Whip vigorously until soft peaks form (electric mixer recommended). Serve immediately or refrigerate for up to 1 day.

Recipe By Keto and Co Ingredients: - 1/2 cup Keto and Co's Pancake Mix - 3 large eggs, beaten (for pancake preparation) - 2 Tbsp nut milk or water (for pancake preparation) - 1 Tbsp Oil (for pancake preparation) - 1/2 cup Pumpkin puree - 1 tsp cinnamon - 1/4 tsp ground ginger - 1/4 tsp nutmeg - 1/4 tsp allspice Instructions: 1. Combine eggs, nut milk, pumpkin and oil in medium bowl. 2. Add 1/2 cup (53g) pancake mix and spices to wet ingredients and sit until smooth. Let sit 30 seconds to thicken. 3. Heat oiled or nonstick skillet over medium-low heat. Stir batter again briefly, then pour 1/4 cup batter onto skillet. 4. When top edges of pancake are dry and firm, flip carefully and cook until browned on bottom. 5. Serve with sugar-free syrup and whipped cream. Enjoy your pumpkin pancakes with a hot cup of coffee, tea, or a cold glass of milk!

Recipe Found At Keto and Co What You’ll Need: -1/2 cup butter, melted -1/2 cup full-fat sour cream -1 bag of Keto and Co Fudge Brownie Mix -1 7oz package sugar-free mint chocolate chips -1 tsp avocado oil Cooking Instructions: Whisk together melted butter and sour cream until smooth. Add Keto and Co Fudge Brownie Mix and stir until combined. Refrigerate until firm. Once firm and ready, roll into teaspoonful-sized balls. Place each ball on parchment paper and place in the freezer to harden slightly (about 10 minutes). Meanwhile, in a small bowl melt mint chocolate chips and oil together. Stir until smooth. Once hardened, dip each brownie batter ball into the melted chocolate to coat. Return to parchment paper and refrigerate until firm. Once firm, enjoy! Please Share!

Recipe By Perfect Keto This keto dirty vanilla chai latte includes warming chai spices, plus shots of espresso for an espresso drink that will keep you going all day. Add some almond milk or heavy cream and make it a latte! INGREDIENTS 1 Scoop Keto French Vanilla Instant Coffee or 1 Perfect Keto Instant Vanilla Coffee Packet 2 cup freshly brewed chai tea from organic chai tea bags 2 shots of espresso or 1 cup of brewed coffee ¼ teaspoon vanilla extract ¼ cup heavy cream or coconut cream 1 pinch each of cardamom, cinnamon, nutmeg, and ginger INSTRUCTIONS Add all ingredients to a high-speed blender and mix on high until smooth. Divide and sprinkle with cinnamon to serve. Nutrition Serving Size: 1 cup Calories: 92 Fat: 9 grams Carbohydrates: 1 gram Fiber: 0 grams Protein: 1 gram

Hazelnut flour is a healthy and flavorful gluten free wheat flour alternative. Hazelnut flour is outstanding in pastries, pie crusts, cakes, cookies, pancakes and quick breads as well as in your favorite savory dishes. Also known as filbert flour, hazelnut flour is super for those on low-carb diets or gluten-free diets. They have a high nutrition value giving you fiber, protein, omega-3 fatty acids, antioxidants and more. Filbert flour supports your immune system and heart beat. You can substitute filbert flour can be used as a great substitute for other flours when cooking and baking such as almond flour or pecan flour and pairs well with chocolate. Filbert flour gives a sweet flavor to your goodies with a more subtle taste than other nut flours! Try making hazelnut crescents for a delicious snack. Additional Notes About Hazelnut Flour: Hazelnut Flour should be refrigerated. Because hazelnut flour’s high fat content they have a greater risk of going rancid than a relatively fat-free flour. Refrigerating it will keep it from going bad as quickly. Do not cook hazelnut flour at high temperatures thus you will need to bake at lower temperatures than you would with wheat flour or you will need to shorten the baking time to keep it from browning too quickly.

Recipe By Perfect Keto INGREDIENTS Perfect Keto Mocha Instant Coffee 2 cups coffee 2 tablespoon cacao powder ¼ cup coconut cream or heavy cream 1 pinch cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon vanilla extract INSTRUCTIONS Add all ingredients to a blender and blend on high until smooth. Serve with a sprinkle of cinnamon and whipped cream if desired. Nutrition Serving Size: 1 cup Calories: 116 Fat: 10 g Carbohydrates: 5g (3 g net) Fiber: 2 grams Protein: 3 g

Recipe By Perfect Keto INGREDIENTS Perfect Keto Mocha Instant Coffee 2 cups coffee 2 tablespoon cacao powder ¼ cup coconut cream or heavy cream 1 pinch cayenne pepper ¼ teaspoon ground cinnamon ¼ teaspoon vanilla extract INSTRUCTIONS Add all ingredients to a blender and blend on high until smooth. Serve with a sprinkle of cinnamon and whipped cream if desired. Nutrition Serving Size: 1 cup Calories: 116 Fat: 10 g Carbohydrates: 5g (3 g net) Fiber: 2 grams Protein: 3 g