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Recipe By Torani INGREDIENTS 1 oz (2 Tbsp ) Torani Puremade Zero Sugar Vanilla Syrup 8 oz (1 cup) cold brew concentrate ice splash of heavy cream (optional) INSTRUCTIONS Prepare the serving glasses or tumbler with ice cubes. Add cold brew coffee concentrate, water, milk and Torani Puremade Zero Sugar Syrup. or Starbucks Sugar Free Vanilla brand Mix well. Serve immediately.

Published May 11, 2021 by Amanda Bochain At So Nourished Chia seeds are very high in antioxidants and low in calories. They are a high-quality, vegan protein as well. All of the carbs in chia are fiber so they are not readily absorbed by the body. This keeps the net carb count of the pudding nice and low. Chia seeds are a real powerhouse food that will help start your day the right way! Ingredients 1 cup Chia seeds 3 Tbsp unsweetened cocoa powder 4 cups whole milk 2 Tbsp almond butter 1/4 cup So Nourished Pancake Syrup 1/2 tsp almond extract 1/4 tsp salt Unsweetened Chocolate Chips Instructions Mix all of the ingredients together in a large bowl and stir well. Let the mix sit for about 30 minutes the stir again, breaking up any clumps on the bottom of the bowl. Cover the bowl and place in the fridge overnight. In the morning, uncover, stir again then scoop into a small ramekin or cup. Drizzle the chia pudding with extra melted almond butter, or Sugar free Caramel Drizzle and unsweetened chocolate chips. Enjoy!

What do you get when you mix a brownie with a cookie bar? A brookie! This Recipe was found at Good Dee's This recipe originally comes from Switch Grocery! Neha and her lovely team put together this recipe and it is amazing. If you live in Canada and are looking to shop local - Switch Grocery is the perfect e-place for you. A Brookie the perfect combination of soft, chewy cookie with a tasty, crumbly cookie. Using Good Dee’s brownie mix and Keto Bars’ Chocolate Covered Strawberry bar, this Keto dessert is a sweet treat that has no sugar added.. Ingredients 1 bag Good Dee’s Brownie Mix 1 Chocolate Covered Strawberry Keto Bar (chopped) 2 eggs ⅓ cup Dark Chocolate Lee’s Ghee (melted) 1 tbsp Origin Vanilla extract 75g strawberries (chopped) Frosting Ingredients 1 bag of Good Dee's Just Add Water Chocolate Frosting 5 tbsp water (room temperature) Directions Preheat oven to 350F Whisk melted coconut oil with eggs Add wet mixture to Good Dee’s Brownie Mix and stir Add half the chopped Keto Bar into the brownie batter and mix until blended Sprinkle in ⅔ of the chopped strawberries into the batter and stir slightly (do not overmix) Distribute mixture evenly into greased muffin tins and place into the oven Bake for 20 minutes or until a toothpick inserted comes out clean Let cool completely before frosting To create the frosting, mix the entire bag of frosting with water and stir until smooth (There will be leftover frosting. Ensure leftovers are placed in the refrigerator for future use) Glaze approximately 1 tbsp of frosting onto each brookie then top with the remaining Keto Bar and strawberries Macros: Servings: 12 | Calories: 124 | Net Carb: 3g | Total Fat: 9g | Total Carb: 24g | Fiber: 8g | Sugar Alcohols: 13g |Protein: 3g

Recipe Found At Pascha's Kitchen Ingredients 2 tbsp olive oil 1 cup diced onions 1 cup diced mushrooms 3 cloves garlic 1 cup diced carrots 2 tbsp fresh oregano 454 grams cherry tomatoes 800ml crushed tomatoes Salt and pepper to taste 1 bar PASCHA 100% Cacao Chocolate Bar (vegan, dairy free, nut free, sugar free) Sugar Free Maple syrup (optional) Directions In a pot, heat olive oil and saute the onions until translucent. Add the minced garlic, diced mushrooms, diced carrots then saute for 5 minutes. Add the cherry tomatoes, crushed tomatoes, oregano, and salt and pepper, and simmer until vegetables are soft, stirring often. Meanwhile, finely chop PASCHA Chocolate. Once the sauce has simmered and vegetables are soft, add the chopped chocolate. Start with half of a bar and continue to add based on your taste preferences. Also, add several tbsp. of sugar free maple syrup or honey if desired. Enjoy this delicious Chocolate Tomato Sauce on top of Blue Evolution Seaweed Pasta.

Recipe Found At So Nourished Published Jul 6, 2021 by Amanda Bochain Please Share What You Love To Put Inside of Your Low Carb Graham Cracker Crust! We love to hear about your keto dessert adventures! Enjoy. Ingredients 2 cups almond flour 8 tbsp melted butter 1 tsp cinnamon 1 tsp vanilla extract 1/2 cup So Nourished powdered erythritol Extra Virgin Coconut Oil Instructions Grease your pie pan with a little coconut oil or extra melted butter. Add all of the ingredients to a medium sized bowl and mix. Stir until the mix resembles wet sand. Pour the mix into the prepared pie pan then use your hands to flatten the crust. Be sure to go up the sides of the pie pan and press the crust firmly and evenly. You can prebake the crust for 8 minutes in a 350 degree oven. Or, add your pie filling and bake as directed in your pie recipe. Please Share & Let us know what you put inside your low carb graham cracker crust!

This Recipe Was Found at ChocZero Recipe By Steph Hip2Keto If you're ready to taste chocolate hazelnut heaven, look nor further than this Keto Chocolate Hazelnut Cake. Between all the creamy hazelnut frosting layers and the moist sugar free chocolate cake, you'll be curing that sweet tooth with every luscious bite. Ingredients Chocolate Hazelnut Cake: ¾ cup unsweetened nut milk, room temperature ½ tbsp apple cider vinegar, room temperature 1 cup blanched almond flour 1 cup hazelnut flour (or more almond flour) ¼ cup coconut flour ½ cup unsweetened cocoa powder 1 cup powdered sugar substitute 2 tsp baking powder ½ tsp baking soda 1 tsp salt 4 large eggs, room temperature ½ cup melted coconut oil 3 tsp vanilla extract ⅛ cup ChocZero Chocolate Hazelnut Spread Hazelnut Buttercream Frosting: 1 ½ cup unsalted butter, room temperature 5 cups powdered sugar substitute 1 ⅛ cup ChocZero Chocolate Hazelnut Spread ½ cup heavy cream 1 ½ tsp vanilla extract ⅛ tsp salt Directions Chocolate Hazelnut Cake: Preheat the oven to 350°F or 325°F convection. Grease two 8-inch cake pans with butter and then line the bottoms with parchment paper. In a small bowl, add the room temperature nut milk and apple cider vinegar and set aside for 10 minutes to curdle. While the almond milk and cider curdle, spoon and level all the dry ingredients and mix to combine in a separate large bowl—almond flour, hazelnut flour, coconut flour, unsweetened cocoa powder, monk fruit sweetener, baking powder, baking soda, salt. Be sure to spoon the flours into the measuring cup and level off the top, rather than scooping. In a medium bowl, add the room temperature eggs, melted coconut oil, ChocZero Chocolate Hazelnut Spread, and vanilla extract, then pour in the curdled milk and beat mixture until completely combined. Combine the wet and dry ingredients and mix well. Divide the batter evenly between the 2 prepared baking pans. If baking at 350°F, bake for 18-25 minutes. If baking at 325°F bake for 15-20 minutes. Rotate the cakes halfway through and check for doneness 5-10 minutes before set bake time. Cakes are done when a toothpick comes out clean from the center. Let the cakes cool in the pan for 30 minutes before removing and wait at least an hour or overnight in the fridge before frosting. Hazelnut Buttercream Frosting: In a large bowl beat the softened butter using a handheld or stand mixer with a paddle attachment. Beat on medium speed for about 2 minutes until smooth. Stop the mixer and add in the ChocZero Chocolate Hazelnut Spread, heavy cream, vanilla extract, sweetener, and salt. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. If frosting is too thin add up to ½ cup more powdered sugar substitute, or add another tablespoon of heavy cream if frosting is too thick. Use frosting immediately or cover tightly and store for up to 1 week in the refrigerator.

For those days when you want to be cozy and under a blanket, we’ve got the perfect winter recipe for you. This keto flatbread crust + Keto Connect's low carb chicken pot pie recipe are a delicious combo! Recipe + photo by @ketobydesign Inspired by @ketoconnect Ingredients -1/4 cup butter -1 1/2 cups of mirepoix (.5 cups of carrots, celery and onion) -1 tsp Pink Himalayan Salt -1/2 tsp black pepper -1 lb cup cooked chicken, chopped or shredded -1 1/2 cup chicken broth -1/2 cup heavy cream -1 tsp fresh thyme, chopped -2 tsp fresh parsley, finely chopped -1/2 tsp xanthan gum What You’ll Need for the Top Crust: -1 bag of Keto and Co Keto Flatbread Mix -4 Tbsp butter, softened -2 large egss Cooking Instructions: Make the Keto and Co Flatbread Mix according to the directions on the back of the package, let rise and set aside. Prepare chicken pot pie soup according to Keto Connect's instructions here: https://www.ketoconnect.net/keto-pot-pie/ Fill each ramekin with chicken mixture and cover the top with a handful worth of flatbread dough. (1 Package makes around 12 crust servings) For a crisp, shiny top add egg wash to each breaded top. Depending on the size of your air fryer, cook 2x pot pies at 375F for 8 minutes. Nutrition: Makes 4 servings. Keto Chicken Pot Pie: Calories: 324 cal Net Carbs 4.3g Fat: 27g

Recipe By SweetLeaf® Ingredients 25 drops SweetLeaf® Liquid Stevia Peppermint Sweet Drops® 2 4 oz. bars dark baking chocolate 1 Tbsp. coconut oil 2 cups Greek yogurt, unsweetened 4 sugar free peppermint candies Directions In a saucepan, melt chocolate and coconut oil together on medium heat until smooth. Line a 17-by-12-inch baking sheet with parchment paper. Pour melted chocolate onto the lined baking sheet. Freeze until the chocolate is hard. In a mixing bowl, combine Greek yogurt with 25 drops of Peppermint Sweet Drops. Spread yogurt mixture on top of frozen chocolate layer. Place unwrapped sugar free peppermint candies in a plastic bag. Use a wooden spoon to break the candies into pieces, sprinkle them on top of the yogurt mixture. Freeze until yogurt is hard and enjoy.

Recipe By Torani Syrup INGREDIENTS 1 cup (8 oz.) heavy whipping cream 2 Tbsp (1 oz.) Torani Sugar Free Pumpkin Pie Syrup (or flavor of your choice) INSTRUCTIONS Whip cream until soft peaks form. Add Torani Sugar Free Pumpkin Pie Syrup or flavor of your choice and continue whipping until syrup is incorporated. Topping Ideas: Sugar Free Caramel Sauce Pumpkin Cookies (crumbled) Sugar Free Rainbow Sprinkles

Recipe By Torani INGREDIENTS 1 Tbsp (1 oz) Torani Sugar Free English Toffee Syrup 1 Tbsp (1 oz) Torani Sugar Free French Vanilla Syrup 1 cup (8oz) heavy cream 2 shots espresso*, chilled ice INSTRUCTIONS Add ingredients to a tall glass and stir. Enjoy! *Substitute 1/2 cup strong brewed coffee if needed

Recipe By Scotty's Keto Breads Same old salads leaving you a bit wilted lately? We love our greens, but salads on the keto diet can become boring. Now you can make keto croutons to spice up your salads and add gluten-free crunch for that textural element. We used fresh rosemary, but you can riff with whatever seasonings you have on hand. Bonus? Croutons are a great way to salvage stale days-old bread when you’re clearing out your pantry! Check out our low-carb recipe below, and let us know what you think. What you'll need: 1 loaf keto bread cut up into 3/4" cubes 4 Tbsp melted butter 3 Tbsp extra virgin olive oil 3/4 teaspoon fine kosher salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground black pepper 2 teaspoons finely chopped fresh rosemary (or 1 teaspoon finely chopped dried rosemary) 1/3 cup finely grated parmesan cheese Instructions: 1. Preheat oven to 350 °F. 2. In a large bowl, toss cubed bread with oil and butter until evenly coated. 3. Add in salt, pepper, garlic powder, onion powder, rosemary, and Parmesan, and toss to combine until evenly distributed. 4. Divide seasoned bread between two large baking sheets. 5. Bake until golden and crispy, flipping halfway through, about 30 minutes total. 6. Let cool completely.

Dalgona Coffee or Whipped Coffee has been taking the internet by storm recently However, we're not so wild about the sugar. This recipe found at ChocZero is sweet and velvety smooth frothy coffee drink. That's why the brilliant Annie from KetoFocus to whip us up a Keto Dalgona Coffee that is both sugar free and free from sugar alcohols.We used Starbucks sugar free vanilla syrup as an easy way to add sweetness without sugar, so you can enjoy the latest taste sensation without breaking your diet. Dalgona Coffee originated in South Korea, but has recently leapt into popularity all around the world. It's a coffee foam whipped into velvety softness that is used to top heavy cream or nut milk, and yep, it is totally worth the hype. Ingredients 2 ½ tbsp instant coffee or espresso 2 ½ tbsp Sugar Free Vanilla Syrup 4 tsp boiling water 2 cups Macadamia nut milk or heavy cream Directions In a small bowl, add coffee, Sugar free Vanilla Syrup, and hot water. Using an electric mixer or hand whisk, mix the coffee mixture until smooth, frothy and ribbons form at the top when pulling the whisk out of the mixture. Pour 1 cup of cold or hot nut milk or cream into a glass. Top with Dalgona coffee foam. Serves: 2 Macros per serving (using Macadamia nut milk): Calories 90 | Fat 6g | Net Carbs 1.2g | Protein 1g