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Recipe Found At Choc Zero Ingredients 1 tbsp butter, melted 2 tbsp granular erythritol ( sugar substitute) 1 tbsp heavy whipping cream 1 egg white 1 tbsp coconut flour ½ tsp baking powder 1 tsp vanilla extract green apple concentrate 1 oz cream cheese, softened 1 tbsp confectioner erythritol (sugar substitute) ChocZero White Chocolate Baking Chips green and yellow food coloring popsicle sticks ChocZero Sugar Free Caramel Syrup chopped peanuts Directions In a medium bowl mix together melted butter, granular sugar substitute, heavy whipping cream, egg white, coconut flour, baking powder and vanilla. Add green apple concentrate to taste. Place batter in a greased ramekin and microwave for 60 seconds or until a mug cake consistency is achieved. To this mug cake fully mix in the softened cream cheese, confectioner sugar substitute, and a few more drops of green apple concentrate. Form the cake mixture into balls, insert a stick inside and place in a freezer until frozen. After cake pops have frozen, melt ChocZero White Chocolate Baking Chips in a bowl. To melted chocolate add a few drops of food coloring and one drop of yellow food coloring and quickly stir. Twirl the cake pops in the melted chocolate until an even layer has formed on the outside. Drizzle ChocZero Sugar Free Caramel Syrup on top of the cake pop and top with chopped peanuts or sugar free sprinkles. Place the cake pops in the refrigerator and allow to set.

Recipe Found At Choc Zero originally posted by Carolyn, the Food Dreamer. Ingredients 1 cup heavy whipping cream ½ cup unsweetened almond or hemp milk ⅓ cup powdered erythritol ¼ cup salted caramel collagen 2 tsp instant espresso powder 2 oz ChocZero White Chocolate Chips ½ oz cocoa butter Directions In a blender, combine the cream, milk, sweetener, collagen, and 1 tsp of the espresso powder. Blend until smooth, and add remaining espresso if needed. Pour into popsicle molds and place in the freezer for 1 ½ to 2 hours. Remove from freezer and press wooden sticks about ⅔ down into the popsicles and place back into the freezer until solid, another 4 to 6 hours. In a heatproof bowl set over a pan of barely simmering water, combine the White Chocolate Chips and the cocoa butter. Stir until smooth. Do not walk away, as white chocolate can get overheated and seize. Working with one popsicle at a time, dip the ends into the white chocolate and set on a waxed paper lined tray in the freezer to set.

These Keto Donuts, made in an instant pot, brings you a tasty donut with all the sweet satisfaction that this classic treat should provide, but without the carbs or the sugar. Annie from Keto Focus is well-known for her impressive yet deceptively easy low carb recipes, and this one is no exception. Cooking these sugar free donuts in the instant pot creates a deliciously soft texture. Recipe Found at ChocZero Ingredients Keto Donuts: silicone donut molds 2 cups almond flour ½ cup unflavored or vanilla protein powder 2 tbsp monkfruit sweetener 2 ½ tsp baking powder 2 tsp xanthan gum 1 tsp salt ½ cup butter, melted ¼ cup sour cream ¼ cup hot water Chocolate Glaze: 7 oz ChocZero Chocolate Baking Chips (white, milk or dark) 1 tbsp coconut oil Directions Keto Donuts: Add all the dry ingredients to a medium bowl. Mix until combined. Add in wet ingredients. Mix until combined. Spray silicone donut molds with cooking spray. Grab a handful of dough and press it into the molds. Place trivet into the liner of the pressure cooker. Pour in 1 cup of water into the liner of the pot. Add donut batter filled molds on top of the trivet. Pressure cook high for 12 minutes. Allow pressure to release naturally for 2 minutes before venting to release the remaining pressure. Transfer to a wire rack to cool and dry. Chocolate Glaze: Melt ChocZero Chocolate Baking Chips and coconut oil in a small bowl in the microwave at 30 second intervals until melted. Dip donuts into the chocolate glaze. Top with nuts, sugar-free sprinkles, Keto chocolate chips, coconut, and chopped ChocZero peanut butter cups.

These keto chocolate espresso truffles are really easy to make, so you can cozy up with them in front of a crackling fireplace Recipe Found at Choc Zero This recipe comes to us from Carolyn, our favorite Food Dreamer. If you're looking for great keto bakes this holiday season, she's got some yummy ones to check out! Ingredients ¾ cup heavy whipping cream 2 tsp instant espresso powder 4 oz unsweetened chocolate, chopped ⅓ cup powdered erythritol (sugar substitute) 2 tbsp butter, cut into small pieces ½ tsp vanilla extract 3 oz ChocZero Dark Chocolate Chips ½ oz cocoa butter 1 tbsp ChocZero White Chocolate Chips 24 espresso beans Directions In a medium saucepan over medium heat, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.Add the sweetener and butter, and whisk until smooth. Refrigerate until firm, about 1 hour. Using about 1 tablespoon of the mixture at a time, roll into balls and place on a waxed paper lined cookie sheet. Freeze 1 hour. In a heatproof bowl set over a pan of barely simmering water, combine the ChocZero Dark Chocolate Chips and cocoa butter. Stir frequently until melted and smooth. Dip the frozen truffles in one at a time, tossing with two forks to coat. Lift out and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet. Place the ChocZero White Chocolate Chips in another heat proof bowl and set over the pan to melt, stirring constantly. Drizzle any remaining melted dark chocolate over half of the truffles and drizzle white chocolate over the rest (Place the melted chocolate in a ziploc baggie with the very corner snipped off to pipe it over). While the chocolate drizzle is still warm, place one espresso bean on the top of each truffle. Let set. Enjoy!

Recipe By Primal Kitchen Ingredients 2 1/2 ounces pork rinds (We used Epic brand) 1/3 cup melted butter or ghee 4 boneless, skinless chicken breasts cut into tenders 1 tsp. water 4 Tbsp. Primal Kitchen Mayo with Avocado Oil 1 cup Primal Kitchen Buffalo Sauce 4 Unbun Grain-Free Buns or Artisan Keto Bread 4 large pieces of iceberg lettuce 16 small pickle slices Instructions Preheat oven to 400ºF. In a food processor, pulse pork rinds until they are the consistency of bread crumbs. You can also place pork rinds and parmesan into a plastic baggie, seal it, and pound it into small bits using a rolling pin. Pour crumbs into a tray or a large plate. In a medium-sized saucepan over medium heat, melt butter or ghee. When melted, pour butter into a tray or large plate. Coat chicken tenders in butter, and then coat in crumb mixture. Press as much coating onto each breast as possible. Bake chicken for 20 minutes, or until fully cooked (to be safe, insert a meat thermometer in the thickest part of the breast. The internal temperature should be 160º when fully cooked.). Dilute mayo with water; stir and set aside. Assemble the keto spicy chicken sandwiches. Split the buns apart. Tear each large piece of iceberg lettuce into 2 smaller pieces, and place 1 piece on top of each bun bottom. Layer 2 chicken tenders on top of each piece of lettuce, drizzle on some buffalo sauce, add 2 more chicken tenders on top, and drizzle with more buffalo sauce. Add 2 pickles then 1 more piece of lettuce. Spoon on mayo, another 2 pickles, then the tops of the buns to close the sandwich.

Recipe By Carolyn Ketchum Found at Swerve Sweets Keto Friendly & Gluten Free Ingredients Cake 1 box Swerve Chocolate Cake Mix 3 large eggs ⅓ cup butter, melted ⅓ cup water 1 tbsp vanilla extract Filling ¾ cup unsweetened almond milk 2 ounces unsweetened chocolate, chopped 1 tbsp butter 1/3 cup Swerve Confectioners 3 tbsp grass fed powdered collagen 1/2 tsp vanilla extract Topping 1 ⅓ cups whipping cream, chilled ¼ cup Swerve Confectioners 2 tbsp Cacao powder (sugar free) ½ tsp vanilla extract ¼ cup sugar-free dark chocolate chips

Recipe By Swerve Sweets Ingredients Brownies 1 package of Swerve Sweets Brownie Mix 2 large eggs 8 tbsp melted butter 3 tbsp coconut oil Filling ¼ cup Swerve Confectioners 4 oz. softened cream cheese 1 overflowing tbsp Milk 1 tbsp Vanilla Extract Splash of lemon juice Instructions Preheat oven to 350 degrees and line an 8 x 8 inch square pan with parchment paper. Whisk together eggs, butter, oil & milk. Stir in brownie mix thoroughly. In a separate bowl, using a hand mixer, mix together all filling ingredients. Pour brownie batter into prepared pan. Pour filling into a piping bag - a spoon can make this easier. Snip the tip from your piping bag and press into batter. Drag filling in a line across the pan and then use a fork to drag in the opposite direction. Do this around the entire top of your prepared pan. Bake for 25 minutes, then let cool before enjoying!

Recipe By Swerve Sweets Keto - Gluten Free Ingredients Crust 1 1/2 cups finely ground almond flour 1/4 cup Swerve Confectioners 1/8 tsp salt 6 tbsp butter melted Caramel 6 tbsp butter ½ cup + 1 tbsp Brown Swerve ¾ cup heavy cream ½ tsp xanthan gum ¼ tsp sea salt Chocolate 6 ounces sugar-free chocolate 2 tbsp coconut oil Instructions Crust Preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal. In a medium bowl, whisk together the almond flour, Swerve, and salt. Stir in the melted butter until the dough begins to clump together. Press mixture firmly into the bottom of the prepared baking pan and bake 15 to 18 minutes, until golden brown. Remove and let cool completely. Caramel In a medium saucepan over medium heat, combine the butter and Swerve. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Remove from heat and add the cream. Mixture will bubble vigorously. Sprinkle the surface with xanthan gum, then whisk in quickly to combine. Add the salt and whisk in. Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly. Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges. Place the pan in the freezer 1 to 2 hours to set the caramel. Chocolate Melt sugar free chocolate and coconut oil in a microwave-safe bowl in 30-second increments, stirring each after each turn in the microwave. Repeat until chocolate is completely melted and smooth. Pour onto the cooled caramel layer. Gently shake the pan from side to side to help it spread. Refrigerate 2-3 hours or until firm. Slice into 16 pieces and store remaining pieces in an airtight container in the fridge for up two weeks

Recipe Found At Swerve Sweets By Carolyn Ketchum Ingredients Chocolate Cake Layer 2 cups Swerve Sweets Chocolate Cake Mix (lightly spooned in, don’t pack the cups) 2 large eggs ¼ cup melted butter 3 tbsp water 2 tsp vanilla Chocolate Mousse Layer 2 1/2 ounces unsweetened chocolate, chopped 1 tbsp butter 1 ¼ cup heavy whipping cream, divided 1 1/4 tsp gelatin ⅓ cup Swerve Confectioners 1/2 tsp vanilla extract Cranberry Mousse Layer 1 1/3 cup whole cranberries 1 cup water 1/2 cup Swerve Confectioners, divided 2 tsp gelatin 1 cup heavy whipping cream 1/2 tsp vanilla extract Garnish 1 tbsp cacao powder A few fresh cranberries

Recipe By In The Raw INGREDIENTS 1 cup ice cubes 1 cup unsweetened almond milk 1 cup unsweetened beverage-style coconut milk ¾ cup unsweetened cold brew coffee ½ cup unsweetened almond butter 1 teaspoon vanilla ½ teaspoon instant espresso powder 3 packets Monk Fruit In The Raw® Keto Whipped cream and keto friendly cacao nibs for garnish INSTRUCTIONS In a blender, combine ice cubes, almond milk, coconut milk, coffee, almond butter, vanilla, espresso powder and monk fruit. Blend on high until smooth and thick. Divide smoothie between 3 glasses and top with whipped cream & sugar free cacao nibs.

Recipe By Sweet Leaf Recipe from Erin Kailin – Photo by Brooke Lark Edited By Healthy Life Selections Ingredients 4 Cups Fresh or Frozen Tart Cherries 1 Cup SweetLeaf® Granular Monk Fruit Sweetener 2 tsp Arrowroot 1 1/2 TBSP Butter 1 TBSP SweetLeaf® Granular Monk Fruit Sweetener Directions Preheat oven to 375 degrees F. Place cherries in a medium saucepan over medium heat on the stove. In a small bowl, mix SweetLeaf® Granular Monk Fruit Sweetener and arrowroot together. Pour this mixture into the cherries on the stove and mix well. Cook over low heat until thickened, stirring frequently. Remove from heat and let cool. Pour cooled cherry mixture into a Keto Friendly Pie Crust Sprinkle with SweetLeaf® Granular Monk Fruit Sweetener. Bake for about 50 minutes or until desired doneness. Remove from oven and place on rack to cool.

Recipe By So Nourished In order to make cookies for keto use almond flour and xanthan gum for the cookie dough rather than regular, high carb white flour. Almond flour is one of the top keto flours out there and xanthan gum helps bind the almond flour together, preventing the dough from being too crumbly. If you want to start baking more keto goodies, definitely invest in some xanthan gum. It will make your keto desserts have a much better texture. Ingredients Cookie Dough 1 cup butter 1 cup So Nourished granular erythritol 1 egg 1/4 cup So Nourished Pancake Syrup 2 1/2 cups almond flour 1/2 tsp xanthan gum 1/4 tsp salt Frosting 1 cup butter 4 cups So Nourished powdered erythritol 2 tsp pure maple extract 2 Tbsp heavy cream Instructions Make the cookie dough first. Beat together the butter and granulated erythritol until light and fluffy. Add the egg, scrape down the sides of the bowl and mix together. Add the pancake syrup and mix again until smooth. Add the almond flour, xanthan gum and salt and mix to make a smooth batter. Wrap the cookie dough and chill for an hour. Preheat your oven to 350 degrees F. Once chilled, roll the cookie dough out on a piece of parchment paper (so it does not stick to the counter) to about ¼ of an inch thick. Cut out maple leaf shapes (snowflakes, Christmas trees or really any wintery shape will do!). Place on a sheet tray lined with parchment. Bake for 8-10 minutes or until the edges of the cookies start to brown. Remove from the oven and let cool. Beat the butter, powdered erythritol and maple extract together until very light and fluffy. Add the heavy cream and stir well. Spread or pipe the frosting onto half of the cookies then sandwich the cookies together. Enjoy!