Search Results

The best part of our Keto Granola is you can enjoy it in savory and sweet recipes! Try this Keto Thai Chicken Salad topped with your Keto Peanut Butter Granola for the perfect amount of crunch! Photo + recipe by @alittlemorebalanced What You’ll Need: -1 cup lettuce, chopped -½ cup red cabbage, chopped -⅓ cup carrots, chopped -¼ cup green onions, chopped -½ cup peanuts -¼ cup Keto and Co Peanut Butter Crunch Granola -½ cup chicken, chopped - Keto Thai Dressing -Mandarin orange slices (optional, 1/2 of Mandarin orange has 4g net carbs) Cooking Instructions: Cook the chicken fully, let cool and chop up in bite size pieces. In a medium mixing bowl, add lettuce, cabbage, carrots, green onions and peanuts and mix to combine. Sprinkle Keto and Co Peanut Butter Crunch Granola to cover. Toss with Thai dressing ! Nutrition: Makes 4 servings. Each serving makes: Calories: 182 calories Net Carbs 3.4g Fat: 13g Protein: 11g Share

Crisp and crunchy outside, filled with perfectly spiced beef, juicy tomatoes, and creamy avocados, every bite will be more flavorful than the last. These low-carb taco cups are a fun and easy twist for your next taco night! Recipe + photo by @cleaneaterr Recipe Found At Keto and Co What You’ll Need: Ingredients -1 bag of Keto and Co Flatbread and Pizza Mix -1/2 stick unsalted butter, softened -2 eggs -1 Tbsp extra-virgin olive oil -1 small onion, chopped -3 garlic cloves, minced 1 lb ground beef -1 tsp chili powder -1/2 tsp ground cumin -1/2 tsp paprika -Kosher salt to taste -Freshly ground black pepper to taste -Sour cream, for serving -Diced avocado, for serving -Freshly chopped cilantro, for serving -Chopped tomatoes, for serving Cooking Instructions Preheat the oven to 350F. Combine Keto and Co Flatbread Mix, 1 cup lukewarm water, butter and eggs in a medium mixing bowl and stir until smooth dough forms. Let the dough sit for a few moments. Roll dough between 2 sheets of parchment paper to ¼” - ⅓” thick. Line 6 slots in your muffin tin with parchment paper. Separate your dough into 6 balls. Using your dough, spread evenly throughout the muffin mold until it takes on a cup-like shell. Bake for 15 minutes and set aside to let cool. Meanwhile, in a large skillet over medium heat, heat the oil. Add your onion and cook, stirring occasionally until softened and translucent, about 5 minutes. Stir in the garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, then drain the fat. Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper. Transfer flatbread cups to a serving platter. Fill each cup with cooked ground beef and top with sour cream, avocado, tomatoes and cilantro! Share

Recipe Found at Keto and Co With a sweet and creamy cinnamon cheesecake filling, these churro bites are the perfect no-bake treat that keeps you refreshed on a warm, summer day! Photo + recipe by @cleaneaterr What You’ll Need for the Crust: -2 cups Keto and Co Chocolate Sea Salt Granola -1/4 cup Keto friendly brown sweetener substitute -1/4 cup creamy, unsweetened almond butter, softened -1/2 cup butter, softened What You’ll Need for the Filling: - 8 oz cream cheese - 1/2 cup Wondrose Sugar Replacer (hydrated with 2 Tbsp water) - 1/2 tsp cinnamon - 1 tsp vanilla extract - 1/4 cup sour cream -Dash of salt What You’ll Need for the Cinnamon “Sugar” Topping: -2 Tbsp cinnamon -2 Tbsp Wondrose Sugar Replacer Cooking Instructions: For the crust, pulse all of the dry ingredients together in a food processor. In a separate bowl, mix together the processed dry ingredients and the almond butter and butter Divide and press the mixture into 12 lined muffin tins Place these in the freezer while you make your filling In a large bowl, beat cream cheese until light and fluffy. Add Wondrose, sour cream, vanilla, cinnamon, and salt and mix until combined. For the topping mix together the cinnamon and Wondrose and set aside. Pour filling into the muffin tins and sprinkle with cinnamon “sugar” mixture. Let sit in the fridge for 15 minutes or until your desired firmness and enjoy! Keep refrigerated for up to a week. Share

Recipe Found at Keto and Co If you’re looking for a treat that’s easy, refreshing and citrus-kissed, then you’ve found it! These keto key lime bars are just the right amount of tangy, sweet and creamy in every bite. They will become a staple in your kitchen all summer long! Recipe + photo by @thelowcarbcontessa What You’ll Need for Key Lime Bars: -1 package of Keto and Co Shortbread Cookie Mix -1 egg (for shortbread crust) -2 sticks butter, softened -3 oz cream cheese, softened -Zest of 1 lime -6 Tbsp key lime juice -4 egg yolks room temperature (for filling) -1 cup sugar-free condensed milk (see recipe below) What You’ll Need for Keto Condensed Milk: -1 1/2 cups heavy whipping cream -1/2 cup powdered allulose -1/4 cup powdered erythritol -2 Tbsp butter -1/4 to 1/2 tsp xanthan gum Cooking Instructions for Keto Condensed Milk: Add the whipping cream to a saucepan and bring to a boil over medium heat. Reduce heat and continue to simmer for approximately 30 minutes. Next add the butter and sweeteners and whisk until dissolved. Remove the pan from the burner and sprinkle 1/4 tsp of xanthan gum, whisk until thoroughly mixed in. Allow the mixture to rest and thicken for 10 minutes. If a thicker consistency is desired whisk in an additional 1/4 teaspoon of xanthan gum. When finished, set aside. Cooking Instructions for the Key Lime Bars: Preheat the oven to 350° F and line an 8x8 baking pan with parchment paper. Combine the Keto and Co Shortbread Cookie Mix, 1 egg and butter and stir until smooth dough forms. Place the cookie dough into your prepared baking pan, press, and spread firmly and evenly into the pan. Bake the cookie crust for 12 to 15 minutes, or until just golden brown around the edges. Remove from the oven and allow to cool while preparing the filling. To make the key lime filling, in a large bowl add the cream cheese and lime zest, beat with a hand mixer until smooth. Next add the egg yolks and beat until well combined with the cream cheese mixture. Continuing to beat, slowly pour in the keto condensed milk, and lime juice. Beat until thoroughly combined and smooth. Lastly pour the filling onto your shortbread crust and bake for approximately 18 to 20 minutes. You need to watch carefully as you want the filling to be firm, but not browned. Remove from the oven and allow to cool on a rack for one hour, and then transfer to the refrigerator to cool for at least another hour before cutting. Enjoy! Nutrition: Makes 16 key lime bars. Each bar has Calories: 260 Net carbs: 2.1g Fat: 26g Protein: 1g

Recipe Found At SweetLeaf Not only is this icing healthy, but it is extremely easy to make. Thanks to our granular monk fruit sweetener, it’s also sugar-free! Now that’s the icing on the cake. Recipe and photo by Sarah Knoebel - @sarah_licious_eats Ingredients 1 cup Greek yogurt 2-3 Tbsp. Granular Monk Fruit Sweetener 1/4 tsp vanilla 1 tsp beet powder (optional) 1/4 tsp cinnamon (optional) Mix together for 2-3 minutes and place it in the fridge for 10 minutes. Enjoy! Recipe Notes Add more Monk Fruit Sweetener depending on the sweetness you like.

Keto Friendly Version of the Starbucks Secret Menu Cinderella Latte By Jordan's Skinny Syrups Cinderella Latte Ingredients 1 cup brewed cofffee 1 tbsp Sugar Free Pumpkin Spice Syrup 1 tbsp Sugar Free White Chocolate Syrup 1 tbsp Sugar Free Mocha Syrup 1/4 - 1/2 cup steamed heavy cream Whipped cream and Keto friendly sprinkles if desired Directions Add hot coffee and syrups to a mug. Stir in steamed milk. Top with whipped cream and sugar free sprinkles if desired. Want to make Cinderella Latte's more often? Shop Jordan's Skinny Syrup! Stock up on Jordan's Sugar Free Pumpkin Spice Syrup so you can me this latte all year long! Order A Cinderella Mug To Go With Your Latte

Gluten-Free Crispy, Perfectly Delicious, Ketogenic These are absolutely delicious! Order Your Keto Crisps! LIFE’S TOO SHORT TO EAT YUCKY TASTING BARS: Unrivaled in taste, our crispy low carb protein bars come in three crave-worthy flavors including Chocolate Mint, Almond Butter and Raspberry. Every bite of our not too sweet gluten free snacks come in a variety of creamy roasted almond, real mint leaves or raspberry pieces covered in 100% real chocolate that will boost your energy whether you’re on the Keto diet or not. KEEP IT KETO: Our Keto bars have exactly what you’ve been searching for making the perfect blend of whole food ingredients and up to 18 grams of healthy fats including almond and coconut oil in every bar. Our low sugar protein bars don’t have preservatives making it the perfect meal replacement or snack for your ketogenic diet or high protein weight loss plan. FEED YOUR FUEL: Whether you’re a surfer, athlete or mom and dad Keto Krisp is there for you when you need an extra pick me up to kick those afternoon carb cravings, a pre-workout snack at the gym, or even a keto-friendly snack to satisfy that sweet tooth. All without the added sugar alcohols, artificial sweeteners, cheap binders or fillers that are harsh on your digestive system. Our protein snacks are free of gluten, corn, soy and peanuts. CONVENIENCE ON-THE-GO: Need a convenient snack that can help you curb your appetite until your next meal? Stash an individual or even a variety 12-pack of Keto Krisp protein bars in your car, office or travel bag for a sweet snack or breakfast on the go. PARTNERED WITH THE LIFE ROLLS ON FOUNDATION: Adam Bremen, founder of Keto Krisp has made it his life mission to focus on what he can do vs. what he can’t after being diagnosed with cerebral palsy. Keto Krisp’s new partnership with The Life Rolls on Charity Foundation gives part of our profits in hopes of improving the quality life for people living with various disabilities by allowing them the opportunity to skate and surf again or even for the first time ever.

By Blaire Flory Imagine, a birthday cake that requires no oven, monitoring for doneness or interruption to the important work call that’s running long, just a couple of clicks on an Instant Pot that you can even control with your smart phone. KETO BIRTHDAY CAKE INGREDIENTS: 1 1/4 cup + 3 tbsp (135 grams finely-ground almond flour 1/3 cup + 2 tsp (40 grams) coconut flour 1/2 cup (105g) Lakanto Classic Sweetener 1 tbsp (5 grams) vanilla or unflavored collagen peptide powder 1 tbsp (5 grams) green banana flour (if unavailable, add 5 additional grams of collagen peptide powder) 1 tsp baking soda (approximately 4 grams) 2 tsp baking powder (approximately 9 grams) Pinch of salt 1/3 cup/5 tbsp butter (76g) or 5 tbsp coconut oil (68g) 1/3 cup (79 grams) warm water 2 large eggs (100-115g) 2 teaspoons vanilla extract (approximately 4 grams) or scraped vanilla beans from 1/3 of a pod SUGAR-FREE FROSTING INGREDIENTS: 2 sticks butter, room temperature (227g) 1/2-1 cup (100-200g) Lakanto Powdered Sweetener (NOTE: can use Lakanto Baking Sweetener or Classic Sweetener in a pinch. If using Classic, blitz it in a spice grinder or covered blender until it is fine dust. Allow to settle for a minute in the blender or spice grinder before opening the top. It will not be as smooth as using the powdered, but it will be close.) 11 tbsp (200g) unsweetened, full-fat coconut cream at room temperature (if using a can of full-fat coconut milk, use the solid part only, which may required refrigerating it overnight to separate) 3 tbsp (45g) cream cheese at room temperature 2 teaspoons vanilla extract (approximately 4 grams) or scraped vanilla beans from 1/3 of a pod 2 tbsp (30-35g) alternative milk or heavy cream Pinch of salt SPECIAL EQUIPMENT NEEDED: Instant Pot, any model 6-inch cake pan with minimum 3-inch sides Digital scale Hand mixer (a sturdy whisk and a strong forearm can be used instead) NOTE: The only special equipment needed besides the Instant Pot and a cake pan is a digital kitchen scale. In the world of alternative baking, an electric scale is truly your MVP of baking equipment (and all baking really, but especially alternative flour baking). Many alternative flours compress significantly during shipping or sitting in a pantry and variations between brands can be quite significant, so measuring by weight (an absolute) instead of volume (variable) will make your baking results infinitely more consistent and foolproof (bonus: fewer dishes to wash). Many great options all around $10.00-$15.00. HOW TO MAKE KETO BIRTHDAY CAKE IN AN INSTANT POT: Melt the butter or coconut oil in a medium-sized bowl, add the warm water and mix. Mix in the Lakanto, vanilla, and the eggs. Mix well and set aside. Whisk all of the dry ingredients together in a large bowl. Grease a six-inch cake pan liberally with coconut oil or butter. Cut a circle of parchment paper the size of the bottom of the pan and place in the pan (this will make removing the cake from the pan seamless). Stir the wet ingredients again (they may separate a bit) and pour into the dry ingredients, stir well until combined. The batter will be rather thick, like muffin or scone batter. Gently fold in sprinkles, if using. Pour batter into cake pan and smooth the top evenly with the back of a spoon. Cut a piece of aluminum foil large enough to cover the cake pan well. Place a piece of paper towel over top of the cake pan making sure it is not close to touching the cake. Wrap the foil tightly around the paper towel and the cake pan. (Note: the paper towel helps absorb moisture within the pan, the aluminum foil keeps moisture out— so make sure the pan is well covered). Set the trivet in the bottom of the Instant Pot and add 1 cup of water (2 cups if using an 8QT), place the cake pan on the trivet. Close the lid and select cake setting, which will automatically set for 40 minutes. With venting sealed, hit the illuminated “keep warm,” which will trigger the cooking to begin. NOTE: if your Instant Pot does not have a cake setting, set the manual time for 40 minutes with high pressure and hit illuminated “keep warm,” which will trigger the cooking to begin. Meanwhile, make the frosting (recipe below). After the cake is finished, allow it to naturally release for 15 minutes, then switch the tab to venting and remove the cake from the Instant Pot. Allow to cool completely before removing the foil. Once cake is completely cool, transfer to cake plate, bottom up for a flat-topped cake surface. Using a large bread knife (or any other sharp, flat knife), slice through the cake slowly to make two cake layers, with your hand gently pressing on the top of the cake to remain still and not tear. Place the top layer gently to the side, and frost the middle of the bottom layer before placing the top layer back on top to continue frosting Scatter optional sprinkles and serve. MAKING THE SUGAR-FREE FROSTING: Add the room temperature butter, coconut cream, and cream cheese to a large mixing bowl. Beat with a hand mixer for 1 minute until creamy. Add the vanilla and the Lakanto Powdered and beat slowly to incorporate, then beat on high for 30 seconds until combined and creamy. Test, adding more Lakanto Powdered until it is the desired sweetness. Add the alternative milk or heavy cream and the pinch of salt and beat until combined.

Lakanto Recipes This Instant Pot Keto Spicy, Cheesy Chicken is easy, and when done right, totally and deliciously addictive. INSTANT POT SPICY KETO CHICKEN DIP INGREDIENTS 4-6 skinless, boneless chicken breasts 1 16oz. jar of tomato sauce (any kind, preferably one with no added sugar) 1/4 cup Lakanto Monkfruit Sweetener (Classic or Golden) 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce 2 cloves garlic, minced 1 tbsp onion powder 1 tbsp coconut aminos or gluten-free tamari (sub soy sauce if not GF) 1 tbsp arrowroot starch/flour (optional, just thickens the sauce) 1-3 tbsp hot sauce, to taste (more if you love heat) 2 tsp salt, more to taste 1 cup cream cheese, optional (for creaminess, omit if dairy-free) To Serve 1/2-1 cup cheese (I use blue cheese, but cheddar and goat cheese are great too, totally up to you.) Celery sticks HOW TO MAKE INSTANT POT SPICY KETO CHICKEN DIP Add all ingredients to Instant Pot and stir together. Select the “Pressure Cook” button and select HIGH for 35 minutes. Click “keep warm” to start cooking. Don’t forget to make sure the tap on the lid is set to “sealing” not “venting.” When finished cooking, flip the lid tab to “venting” to open the lid. Using either two forks or a hand mixer, shred the chicken (using a hand mixer will do this in about 15 seconds, but if you do it by hand you can decide exactly how shredded you want the chicken to be). Transfer to an oven-safe baking dish and top with your choice of cheese, set the oven on low broil. Cook until the cheese is melted. Serve with celery sticks.

SWEET LOGIC Keto Dessert Mug Cake Mixes - Sugar Free Gluten Free Keto Snack SWEET LOGIC Keto Dessert $14.99 4 Keto Mug Cake Mixes - Sugar Free Gluten Free Keto Snack Variety Pack - Diabetic Friendly Keto Sweets and Treats LOW CARB & KETO DESSERT - Sweet Logic Keto Mug Cake Mixes are an indulgent diet friendly sugar free dessert for those who love cupcakes or brownies but not the sugar. With only 4G Net Carbs, these mixes are made with healthy ingredients like almond flour, coconut flour, cocoa powder, and all natural sweeteners like allulose and stevia. Our low carb food is sugar alcohol free. GLUTEN, GRAIN & SUGAR FREE - No added sugars, no sugar alcohols, no preservatives, no fillers these low carb high fat (lchf) snacks are great for diabetics, keto fanatics, QUICK & READYMADE IN MINUTES - Keto baking has never been so easy! All you need is butter and egg and these delicious keto sweets are ready to eat after just 1 minute in the microwave. They couldn’t be any easier or more fool-proof to make! This keto food can also be prepared in an oven or toaster oven if you want an even more authentic keto cake. Enjoy as a keto breakfast, or a guilt free dessert instead of cupcakes or brownies. FEMALE FOUNDED- Sweet Logic is a woman and minority owned business based in Denver, Colorado. Our family run business is proud to serve the keto, low-carb, and diabetic communities and gives back 5% of all profits to end food inequality. We have a 100% satisfaction guarantee, so if for any reason you are unsatisfied with your purchase, contact us and we’ll make it right. 4 DELICIOUS FLAVORS- Our best keto snacks come in 4 signature flavors: Triple Chocolate, Luscious Lemon Poppyseed, Ultimate Carrot Cake, and Morning Orange Almond. Enjoy a 4 pack of each flavor or try a Variety Pack to enjoy all 4 keto snacks!

Recipe By Lakanto sugar free - gluten free - keto friendly Don't let a sugar-free diet stop you from eating the best things in life. This Molten Lava Cake can easily be made in an Instant Pot and a few minutes later you'll be slicing through it's gooey chocolate center with a fork wondering why you didn't include this in your self-care routine sooner. Molten lava cakes combine the best of chocolate cake and the French, egg-based soufflé. It's known for its liquid chocolate center, which is where it gets its name. INGREDIENTS: ¼ c unsweetened cocoa powder ¼ c Lakanto Classic Sweetener or Lakanto Baking Sweetener ½ tsp. baking powder ⅛ tsp. salt 2 Tbsp heavy whipping cream 1 tsp. vanilla extract 2 eggs 2 Tbsp butter, melted HOW TO MAKE MOLTEN LAVA CAKE IN AN INSTANT POT: Spray two 8 ounce ramekins with non stick cooking spray, and set aside. Insert the steamer rack into the instant pot and pour in two cups of water to the bottom of the pot. In a medium bowl, whisk together the cocoa powder Lakanto classic sweetener, baking powder, and salt. Set aside. In another medium bowl, add the heavy whipping cream, vanilla extract, and eggs. Mix together using a handheld mixer. Stream in melted butter while mixing. Combine the dry ingredients into the wet ingredients and mix until batter is smooth and the dry ingredients are incorporated. Divide the batter into the two prepared baking ramekins. Place the uncovered filled baking ramekins on the steamer rack. Place the lid on the Instant Pot, plug it in, and turn the steam release handle to the sealing position. Select the manual button, then use the +/- buttons to bring the time to 4:00 minutes. Once the cakes have finished baking, quick release the pressure (see manual for instructions). Carefully remove the lava cakes using tongs. Allow the cakes to cool for about 5 minutes before serving. Serve in the baking ramekins, or carefully flip the cups upside down to allow the cake to fall onto a plate. Serve with whipped cream or dust with Lakanto Powdered Sweetener.

Recipe By Lakanto Whip up a fresh Piña Colada and live your best life sipping sugar-free goodness right in the kitchen! Who says the good times only happen on tropical getaways? Recreate this versatile piña colada recipe at home however you like: virgin or spiked. Perfect for BBQs, book clubs, fancy at-home date nights, or 'me-time' soaking in the bath. Did we mention that it's keto-friendly, sugar-free, and dairy-free? It almost sounds too good to be true, but we promise this coconut beverage is sure to put a smile on your face. We aim to spike happiness, not blood sugar. INGREDIENTS FOR SUGAR-FREE PIÑA COLADAS 1 cup ice ½ cup unsweetened almond coconut milk ¼ cup Lakanto Original Simple Syrup 2 tsp. Pineapple extract (we like OliveNation- Alcohol based) 1 tsp. Fresh lime juice (more if you like it more tart) Optional: 1 oz. Rum or more to your liking. Just add more ice to help thicken it. HOW TO MAKE SUGAR-FREE PIÑA COLADAS: Put all ingredients together in a blender. Blend together until smooth and enjoy! Recipe Tips This recipe can be sweetened and made more tart to your liking. Just add more simple syrup and lime juice. More ice will also help thicken it if it’s too runny. When testing pineapple extracts, we noticed the alcohol based extracts tasted best and didn't leave an aftertaste. We like OliveNation's alcohol based extract best. This recipe makes roughly one serving (1 cup). Double the recipe as much as needed in order to make enough for your needs. NUTRITIONAL INFO (PER SERVING): 1 CUP Calories: 19 Fat: 2g Saturated Fat: 1g Protein: 1g Sodium: 60mg Total Carbs: 23g Dietary Fiber: 1g Sugars: 0g Sugar Alcohols: 20g Net Carbs: 3g Total servings in recipe: 1