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Recipe By SoNourished This keto whipped cream recipe uses heavy cream as the primary ingredient. You may see lots of low carb whipped cream recipes that have you use the fatty top of coconut milk instead of heavy cream. However, heavy cream actually has fewer carbs than coconut milk and about just as much fat. Heavy cream also whips much better than coconut milk and the whipped cream will hold its shape for longer. Seems like heavy cream is the natural choice! Ingredients 2 cups heavy cream (cold) 1/4 cup So Nourished powdered erythritol 1 tsp vanilla extract 1/8 tsp salt Instructions Place the heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until the cream begins to thicken (about 2-3 minutes on high speed). Add the powdered erythritol, vanilla and salt to the bowl and then turn the mixer on high speed and whip until stiff peaks form. This means when you lift the whisk out of the cream, it should hold its shape and look more like a solid than a liquid Use the whipped cream immediately to top any keto dessert, serve with a bowl of keto berries or as a garnish to any keto drink!

Recipe By So Nourished The difference between a spritz cookie and a butter cookie is that spritz cookies have more eggs than a typical butter cookie which helps them hold their shape. They also are a lot less crumbly than a butter cookie or shortbread. Spritz cookies actually originated in Germany where they were called “Spritzgeback” cookies. The German word “spritzen” means “to squirt” which is how these cookies are formed. Ingredients 3/4 cup butter, softened 1 cup So Nourished powdered erythritol 1 tsp vanilla extract 1/2 tsp pure almond extract 1 egg 3 3/4 cup almond flour 1/4 tsp xanthan gum 1 tsp baking powder Instructions Preheat your oven to 350 degrees and prepare two baking sheets with silicone baking mats or parchment paper. Cream the butter, powdered erythritol, egg, vanilla and almond extract together until well blended and smooth. Add the almond flour, baking powder and xanthan gum to the bowl and mix until a thick dough forms. Scoop the dough into a cookie press or into a large piping bag fitted with a star tip. Press the cookie dough onto the prepared sheet tray at least one inch apart (or pipe the dough into stars, rosettes or your desired shape). Bake the cookies for about 7-8 minutes or until the edges just begin to turn brown. Remove the cookies from the oven and let cool completely on the tray. Remove from the pan and enjoy!

Recipe Found at Sweetleaf Recipe and photo courtesy of Maddie Ginder Scannapieco - @madd.healthy Start your chilly winter mornings off with this keto peppermint mocha! Keto Friendly Peppermint Sweet Drops® add extra sweetness and minty flavor. Ingredients 1/2 - 1 C brewed coffee (or 2 shots of espresso) 1/4 - 1/2 C peppermint mocha (and/or creamy coconut milk/almond milk) 1 1/2 Tbsp organic cacao powder To taste Peppermint Sweet Drops® Optional: About 1/4 tsp. peppermint extract Optional: About 1/2 tsp. pure vanilla extract Optional: About 1 Tbsp coconut butter Optional: 1 scoop plain collagen Toppings Sugar Free Dark chocolate shavings Keto Friendly Dark chocolate drizzle Freeze dried raspberry Sugar Free Peppermint candy Directions In a Blender Prepare coffee or make espresso shots Warm the peppermint mocha/non-dairy milk (stove top is best) Add coffee/milk/cacao/vanilla/sweetener/peppermint Blend until mixed and foamy (you can also just stir everything together for the froth-free version) Sprinkle with dark chocolate shavings, keto chocolate drizzle and toppings Using a Frother Prepare coffee or make espresso shots Froth/heat peppermint mocha/milk in frother w/ cacao/vanilla/sweetener/peppermint Pour over prepared coffee Sprinkle with dark chocolate shavings and/or chocolate drizzle

Recipe By USA Flava Ingredients ½ cup Heavy cream ½ cup almond milk unsweetened 2 ½ tbsp Truvia 2 tbsp cocoa powder 1 egg 1 tsp USA FLAVA Xanthan gum 1 tsp Vanilla extract Directions 1. In a saucepan, cook heavy cream, almond milk, truvia, cocoa, egg and xanthan gum over low heat whisking frequently until its thick enough to coat the back of a spoon. 2. Remove from heat and whisk in vanilla. Pour into desired containers and refrigerate for 3 hours. 3. Serve with whipped cream and enjoy.

Recipe By Jordan's Skinny Syrups Ingredients 2 tbsp Sugar Free Christmas Cookie Syrup 2 oz creme de cacao 2 oz vanilla vodka 1 tbsp half and half Ice Whipped heavy cream Keto Snickerdoodle cookies Directions Add Skinny Syrup, creme de cacao, vanilla vodka and half and half to a shaker filled with ice. Shake until combined. Pour into a martini glass. Top with whipped heavy cream and crushed keto cookie crumbs if desired.

Recipe By Primal Kitchen This five ingredient spinach artichoke dip brings the basics together in a take-to-the-table cast iron serving dish that's ready in under 30 minutes. Store these ingredients in the pantry, freezer, and refrigerator during the holiday or winter season so you're never more than a half hour away from the comforting pull of stretchy melted cheese tumbled with chopped greens. Ingredients 6 oz. frozen spinach 1, 14 oz. can or jar of artichoke hearts 1 large garlic clove, finely minced 1/4 cup Primal Kitchen Mayo with Avocado Oil 1 cup parmesan cheese, grated Instructions Preheat oven to 350ºF. Thaw spinach in a microwave-safe dish for 1–2 minutes. Remove and drain excess liquid. Drain liquid from the artichoke hearts. Chop into quarters. Place spinach, artichoke hearts, mayo, and grated parmesan cheese in a big bowl. Mix until well combined. Spread spinach artichoke dip into a cast iron dish or oven-safe dish. Bake for 20 minutes. Turn oven to broil. Place dip under the broiler for 30–60 seconds, watching carefully. The top of the dip should be lightly browned. Remove dip from oven and serve with raw vegetables and gluten-free crackers, keto friendly or grain-free tortilla chips. Serve with Keto Parmesan Crisps This is a classy party dip, frosty holiday nosh, great potluck masterpiece or just favorite nibble for hanging around a romantic fireplace setting or movie night. This spinach artichoke dip melds rich, savory mayo and piquant parmesan with bitter but bright spinach and acidic, briny artichokes. Time: 28 minutes Servings: 6 Ingredients

Recipe By Primal Kitchen How to Make a Vegan Cheese Ball There are a few steps to making a vegan cheese ball, and—fair warning—the vegan cheese ball does need to sit wrapped in a clean tea towel for at least four hours (up to overnight) in the refrigerator to hold its circular shape. There's nothing strenuous involved in its construction; here are the steps to making the perfect vegan cheese ball: Boil water in a kettle; pour the hot water to cover the cashews in a large bowl. Soak the cashews for 5–10 minutes, then drain them. Add cashews to a food processor with lemon juice, Vegan Ranch Dressing, and seasonings, then blend until smooth. Add vegan cream cheese and blitz until combined. Scoop the cheese mixture into the center of a clean tea towel sitting in a bowl. Pull the sides of the towel up and twist, creating a ball with the cheese mixture. Put the bowl with the cheese ball wrapped in the towel in the refrigerator for at least 4 hours, up to overnight. When ready to serve, remove the cheese ball from the refrigerator and remove gently from the towel. Place the cheese ball on a plate filled with chopped nuts, and gently cover the cheese ball with the nuts until coated completely. Vegan Cheese Ball Recipe Ingredients 2 cups raw cashews boiling water 3 Tbsp. lemon juice 1/2 cup Primal Kitchen Vegan Ranch Dressing 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. dried dill (or dried herb of choice) 1/4 tsp. mustard powder 4 ounces vegan cream cheese 1/2 cup pecans or walnuts, chopped Instructions Place cashews in a large bowl and cover with just-boiled water. Let soak for 5–10 minutes. Drain cashews and place in a food processor with lemon juice, Vegan Ranch, and seasonings. Blend until smooth. Add cream cheese, and blend until combined. Place a clean tea towel in a bowl. Spoon cheese mixture in the center of the towel. Pull up the ends of the towel and twist tightly, shaping the cheese into a large ball. Refrigerate the cheese ball in the towel and bowel for at least 4 hours, and up to overnight. When ready to serve, remove the cheese ball from the towel and place on a plate with the chopped nuts. Cover the cheese ball completely in chopped nuts. Serve the cheese ball with raw vegetables, gluten-free crackers or pretzels, or grain-free tortilla chips or keto friendly crackers

Recipe Found At Swerve Sweets By Carolyn Ketchum Ingredients Crust 2 cups almond flour ½ cup Swerve Granular 2 tbsp coconut flour ¼ tsp salt 6 tbsp butter, melted ½ tsp vanilla extract Filling 8 ounces cream cheese, softened ⅓ cup Swerve Confectioners 1 large egg, room temperature ½ tsp vanilla extract ½ tsp cherry extract 2 tbsp heavy whipping cream, room temperature 1 cup pitted, chopped cherries Instructions Crust Preheat the oven to 350F and grease an 8x8 inch baking pan well. In a large bowl, whisk together the almond flour, Swerve, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together. Press a little over half of the dough into the prepared baking pan and bake 10 minutes. Remove from the oven and let cool 10 minutes. Filling In a large bowl, beat the cream cheese until smooth. Add the Swerve and beat until well combined. Beat in the egg and vanilla, then thin out with the heavy cream, beating until smooth. Pour the filling over the cooled crust and top with cherries. Take the remaining crust mixture and crumble over the top of the filling, pressing lightly to adhere. Bake 25 to 30 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.

Recipe By Swerve Ingredients Mint Layer 1 cup coconut butter ¼ cup Swerve Confectioners 1.5 teaspoons mint extract 5-10 drops natural green food color Chocolate Layer 1 cup sugar-free chocolate chips 2 teaspoons coconut oil Instructions Place 12 silicone muffin liners or paper muffin liners in a muffin tin. Melt the coconut butter in a medium bowl in the microwave for about 1 minute or until liquidy. Mix in Swerve Confectioners mint extract, and food coloring. Divide the coconut butter between 12 muffin cups and place in the refrigerator just until set, about 20 minutes. Melt the chocolate chips and the coconut oil in a small bowl in the microwave in 30 second increments until smooth. Divide the chocolate between the 12 muffin cups. Return to freezer for 40 minutes or until set. Once frozen you can remove from liners and store in an airtight container in the refrigerator or freezer.

Powdered erythritol is the sweetener for these tasty little snowball cookies. It has zero net carbs and makes the cookies nice and sweet. Once the cookies are baked, they are rolled in extra powdered erythritol to give them that snowball look. This tasty sweetener is pretty and yummy! Recipe Found at SoNourished Published Dec 3, 2020 by Amanda Bochain Ingredients 1 cup chopped pecans 1/2 cup butter 1/2 cup So Nourished powdered erythritol 1 1/2 cups skin free almond flour 1/2 tsp vanilla extract 1/4 tsp salt Instructions Pulse the pecans in a food processor until they are very finely ground. Cream the butter and powdered sugar with an electric mixer until light and fluffy. Add the almond flour, vanilla, salt and pecans to the bowl and stir well to form a dough. Place the cookie dough in the fridge to chill for about an hour. Preheat your oven to 400 degrees F and line a sheet tray with parchment paper. Scoop the cookie dough into one inch balls and roll them with your hands to make them smooth. Place on the sheet tray about 1 inch apart. Bake in the preheated oven for 10 minutes. Take the cookies out of the oven and, while they are warm, roll them in extra powdered erythritol to look like snowballs. Enjoy!

Recipe Found at SoNourished Ingredients 1 cup brewed coffee 1 cup unsweetened coconut milk 2 scoops chocolate protein powder 2 tbsp creamy peanut butter 1/2 avocado 1 tbsp flaxseeds 1 tsp vanilla extract 2 tbsp So Nourished or any powdered erythritol 2 cups ice Instructions Place all of the ingredients in a blender and puree until very smooth. Pour into two glasses and enjoy cold.

Easy snacks really are the best. Easy to make snack recipes that are also keto friendly are even better! You can buy many keto products at the grocery store now a days however, nothing is quite as good as something homemade. Here is an easy, tasty snack recipes that we can enjoy while sticking to our keto lifestyle. Published Dec 1, 2020 by Amanda Bochain at SoNourished Ingredients 1 cup peanut butter, smooth, unsweetened 1/2 cup So Nourished Maple Syrup or any other Keto Pancake Syrup 2 1/2 cups a Keto Granola cereal or So Nourished Maple Pecan Granola Instructions Line an 8 inch square baking pan with parchment paper, pushing the paper into the edges of the pan as much as you can. Place the peanut butter and pancake syrup in a microwave safe bowl and heat in the microwave for 20 seconds. Stir the peanut butter mix and heat for another 20 seconds. Continue heating and stirring in 20 second increments until it is bubbling when you take it out of the microwave. Stir the granola into the hot peanut butter mix and stir quickly to coat the granola completely in the peanut butter. Pour the mix into the prepared pan and spread it evenly with a rubber spatula. Place a second piece of parchment paper on top of the bars and press the mix down tightly into the pan. The more you pack the granola bars, the better they will hold together! Place the pan in the freezer and freeze for about 35 minutes. Use the parchment paper to gently lift the bars out of the pan. Use a sharp knife to cut the bars and enjoy! Store in the freezer until you are ready to eat.