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These cookies are similar to ginger snaps except are super chewy, moist and a bit more spicy. In order to make any recipe keto-friendly you can opt for almond flour for a few reasons. First, almond flour is low carb and high in healthy fats, making it a good keto choice. Secondly, almond flour tends to keep cookies soft and chewy. All the fats from the almonds tenderize the cookie and keep them chewy. Published Dec 8, 2020 by Amanda Bochain at SoNourished Ingredients 2 1/4 cup almond flour 1 Tbsp tapioca flour 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp all spice 1/4 tsp ground ginger 1/2 cup butter, softened 1 cup granular erythritol 1 egg 1 tsp vanilla extract Instructions Preheat your oven to 350 degrees F and line a baking sheet tray with a silicone baking mat. Sift the almond flour, tapioca flour, baking powder, salt, cinnamon, all spice and ginger into a large bowl. Beat together the butter and erythritol until light and fluffy. Add the egg and vanilla to the butter mix and blend together well, scraping down the sides of the bowl if needed. Add the dry ingredients to the bowl and stir to form a thick cookie dough. Chill the batter for about 30 minutes then scoop the dough into 1 ½ inch sized balls. Place on the prepared baking sheet. Bake for 12 minutes then let cool on the tray before enjoying.

Recipe Found By Sarah on Instagram Ingredients 5 Eggs Xylitol Almond Flour 1 Tbsp Baking Powder 1/2 Tsp Salt 3/8 Cup Cacao Powder 1 Packet Knox Gelatin 6 Tbsp Water 1 Cup Mascarpone 1/2 Lime 1 Tbsp Vanilla or (1 vanilla pod) 1 1/2 Blueberries 1 1/2 Raspberries Instructions Preheat Oven To 350 F Degrees Mix The Xylitol and Eggs in a bowl with a hand mixer until creamy. Add almond flour, baking powder, cacao and salt and mix well. Line a baking sheet with parchment paper and distribute the mixture evenly on it. Bake the dough in the oven for 12-15 minutes. Then let it cool down. In the meantine, for the cream, Mix the gelatin with the cold water in a bowl and let it soak for 5 minutes. Then, heat the swollen gelatine together with 1 tbsp mascarpone in a saucepan until it has completely dissolved. Add in vanilla (or scrape vanilla pod paste) and juice of the lime in a bowl. Stir in gelatine. In another bowl, whip the cream until stiff. Wash the berries and pat dry with a paper towel. Put some berries aside for garnish. Mix the cream with the cream. Spread the cream on 3 bowls. Fold the blueberries and raspberries into a bowl so that you have a blueberry cream and a raspberry cream and a cream without berries. Put the cream in the refrigerator for 30 minutes. After cooling, cut the bottom into squares. Brush a square with the raspberry cream and cover with another piece of dough. Then brush with the blueberry cream. Repeat this process several times, depending on how high the tower should be. The last layer should be a layer of cream (without the berries) Garnish the towers with the berries set aside. Enjoy

Recipe By Anthony's Goods December 09, 2019 Cookie Dough Bars with Ashwagandha and Collagen 1/2 cup Coconut Oil, melted 2-1/2 cups Anthony's Blanched Almond Flour Stevia to taste 1 tablespoon Anthony's Ashwagandha 2 tablespoons Anthony's Collagen 1/2 cup dark chocolate chips In a mixing bowl, combine the coconut oil, almond flour, stevia, ashwagandha, and collagen; mix well. Add chocolate chips and mix well. Transfer to an 8" x 8" glass baking dish Chill until set Cut into squares. Store in an airtight container in the fridge. Prep time: 10 minutes Yield: 16 squares About Our Hydrolyzed Marine Collagen Peptides Pure Hydrolysate - no added flavors or colors. Tasteless and high in protein content. Batch Tested and Verified Gluten Free Purely Type I Hydrolyzed Collagen - Great for skin, nails, hair and joint flexibility Product of France, Packed in California Great for coffee, smoothies, sauces and more! Paleo and Keto friendly

From our friends at Kiss My Keto By Anela Tripkovic - is a seasoned cook, recipe developer and tester, and self-confessed foodie. This keto friendly dessert is worth trying. Quick and easy to make! Ingredients: 1 cup heavy whipping cream 2 tbsp unsweetened cocoa powder 1 ½ tbsp powdered erythritol­ 1 tbsp almond butter or another nut butter 1 tsp vanilla extract Instructions: Beat the heavy whipping cream in a chilled glass bowl until soft peaks form. Add the remaining ingredients and beat until you get a thicker whipped cream. Cover the bowl with plastic foil and refrigerate for up to 30 minutes. Scoop into bowls or ice cream glasses. Garnish with berry fruit, nuts, or shaved chocolate. Preparation Tips The frosty is a strange dessert that’s a cross between a smoothie and soft serve. In order to achieve this perfect consistency (not too thick nor too runny), make sure to cover the frosty tightly to prevent ice crystals from forming. Another option is to add guar gum to the mixture. Nutritional Benefits This frosty provides moderate levels of fat-soluble vitamin A, D, and E. It’s also a modest source of calcium. The cocoa powder provides an antioxidant and fiber boost together with the almond butter.

This keto tiramisu is absolutely amazing and a recipe you will want to make again and again! Recipe By Amanda Bochain at So Nourished MACROS PER SERVING: • 382 Calories • 37g of Fat • 8g of Protein • 4g of Net Carbs Ingredients Cake 1/3 cup So Nourished monk fruit erythritol sweetener 1/3 cup butter, softened 3 eggs 1/4 cup heavy whipping cream 1 tsp vanilla extract 1 1/2 cups almond flour 1 pinch salt 1 tsp baking powder 1/4 cup brewed espresso 1 tbsp So Nourished granular erythritol Mascarpone Filling 1 1/4 cup heavy whipping cream 1/2 cup So Nourished powdered erythritol 1 tsp vanilla extract 8 ounces mascarpone cheese 2 tbsp unsweetened cocoa powder Instructions Preheat your oven to 350 degrees F and line a 9 inch cake pan with a piece of parchment paper in the bottom In a large bowl, beat the monk fruit blend with the butter until light and fluffy. Add the eggs, ¼ cup heavy whipping cream and 1 tsp vanilla extract. Stir to combine well. Add the almond flour, baking powder and salt and stir into a smooth batter. Pour the cake batter into the prepared pan and spread to smooth. Bake the cake for about 25 minutes in the preheated oven or until the edges begin to turn golden brown. Remove from the oven and cool. While the cake is cooling make the filling for the cake. Add the 1 ¼ cup heavy whipping cream, powdered erythritol and vanilla to a large bowl and whip until soft peaks form. Add the mascarpone cheese and whip again until stiff. In a separate small bowl, mix together the brewed espresso and 1 Tbsp granulated erythritol. Once the cake has cooled, gently remove it from the pan and cut it in half. Set the top of the cake aside and place the bottom cake on a platter or serving tray. Drizzle half the espresso mixture over the bottom half of the cake and then spread half of the mascarpone whipped cream across the cake. Place the top half of the cake on top of the mascarpone layer and then drizzle the top cake with the remaining espresso. Spread the last of the mascarpone whipped cream over the cake and dust the cake with the cocoa powder. Slice and enjoy! Store in the fridge for 4-5 days. This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Recipe By Primal Kitchen Ingredients 1 scoop Primal Kitchen Collagen Drink Mix — Golden Turmeric 1½ cups raw, unsalted macadamia nuts Pinch of salt Powdered monk fruit sweetener Instructions Blend the macadamia nuts, collagen and salt in a food processor until the nuts are smooth and have the consistency of dough. Stop processing before the nuts take on a looser, butter-like texture. Shape the dough into balls. If the dough isn’t holding its shape, refrigerate it for 30 minutes first. Place the donut holes on sheet pans and freeze until firm, about 30 minutes. Remove the donut holes from the freezer. Shake out about a cup of powdered monk fruit onto a large plate. Roll donut holes in powdered monk fruit. Store leftover donut holes in a sealed container in the refrigerator for up to one week. Freeze any extras, if desired.

This Primal Kitchen Recipe has a two-step process makes it super easy to throw together creamy guacamole whenever the urge strikes. The key to a great guacamole is a combo of very ripe (but not over ripe) avocados and a blend of sharp garlic, salt, the tang of freshly squeezed lime juice, and the grassy taste of fresh cilantro. Stir in a cup of creamy mayonnaise—we're obviously partial to our mayo made with avocado oil—and prepare your tastebuds for the creamiest, richest guacamole you've ever tasted. Ingredients 4 ripe avocados 1 large clove garlic, minced 2 tablespoons lime juice 1 teaspoon salt 2 tablespoons cilantro, chopped 1 cup Primal Kitchen Pesto Mayo Instructions Cut avocados in half. Remove the pits carefully from the middle of the avocado, using a spoon to scoop them out. Scoop the green flesh out of the avocado skins and place into a large bowl. Add garlic, lime juice, salt, and cilantro. Mash the avocado until mostly smooth. Add the mayo to the bowl, and stir well to combine all ingredients. Serve the creamy guacamole with raw vegetables, such as carrot and celery sticks, jicama, bell pepper strips, sliced cucumbers, or cauliflower florets, flackers, or Keto Friendly gluten-free crackers.

Recipe By Sweetleaf Keto Version Modified By Healthy Life Selections Ingredients 1 cup soy milk 1 can coconut milk ¼ cup sugar 1 Tbsp. vanilla extract 2 tsp. psyllium husk ½ tsp. xanthan gum ¼ cup coconut butter ¼ cup skinny keto maple syrup ½ tsp. salt 1 Tbsp. soy milk powder 1 tsp. vanilla powder 2-5 drops SweetLeaf 2-oz Liquid Stevia Directions Ice Cream Whisk everything together except the salt, keto maple syrup and coconut butter. Bring mixture to a boil, then let it cool and thicken. Cover with plastic wrap and refrigerate, making sure a skin doesn’t form. Coconut Caramel Mix together the coconut butter, maple syrup and salt. When ice cream base is chilled, pour into an ice cream maker and churn for 30 minutes. With the ice cream maker running, add the coconut caramel mixture and briefly continue to churn so that coconut caramel streaks are visible throughout the mixture. Remove from ice cream maker and store in freezer. Serve on a cone with almond butter drizzle and shredded coconut.

Recipe By Torani INGREDIENTS 1/2 Tbsp (.25 oz) grated lemon zest 8 Tbsp (4 oz) cream cheese light, softened 2 Tbsp (1 oz) coconut oil, melted 2 Tbsp (1 oz) coconut cream 3 Tbsp (1.5 oz) Torani Sugar Free Lemon Syrup INSTRUCTIONS In a stand mixer blend the cream cheese and coconut oil until smooth. Blend in the coconut cream, salt, and Torani syrup. Taste and adjust syrup & juice to your liking. Stir in 2 tablespoons of shredded coconut and refrigerate mixture for 30 minutes. In a small bowl mix together the zest of 1 lemon with 1/4 cup (2 oz) shredded coconut. Using a 1/2 tablespoon, spoon out refrigerated mixture and form into 18 balls rolling each in the coating mixture then placing on a parchment lined baking sheet. Best if kept refrigerated until ready to serve

Photo By Torani - Recipe modified for keto by Healthy Life Selections INGREDIENTS 1/4 cup (2oz) Torani Sugar Free Black Cherry Syrup 1/4 cup (2oz) Torani Sugar Free Vanilla Syrup 1/2 cup (4oz) whole milk or half n half 1/3 cup pitted cherries, fresh or frozen 2 cups ice INSTRUCTIONS Combine all ingredients in a blender pitcher and blend until smooth. Instant Ace Blender List Price:$149.99Price:$89.93 Order Now

By Torani - Modified By Ketogenic Recipes INGREDIENTS 10 Aunt Gussie's Sugar Free Almond Biscotti 1 cup whipping cream 3 Tbsp. Torani Sugar Free Belgian Cookie Syrup 1 ¾ cup milk 1 .9 oz. box Jello® Sugar Free Banana Cream Instant Pudding and Pie Filling Top with Proudly Pure Keto Bread Crumbs or sliced almonds for garnish, optional INSTRUCTIONS Pulse the cookies in a food processor to create fine cookie crumbs or put them in a zipper bag and crush the cookies until they are finely crumbled. Set aside. Whip together cream and Torani Syrup in a chilled bowl with an electric mixer until stiff peaks form. Set aside in refrigerator. Combine the milk and pudding mix according to the package instructions and let set for five minutes. Once the pudding has thickened, add 2 Tbsp. of the whipped cream to a 6 oz. juice glass or parfait glass. Top with 1 ½ Tbsp. cookie crumbs, then top with 2 Tbsp. whipped cream. Top the whipped cream with 1 ½ Tbsp. cookie crumbs, then top with an additional layer of pudding, cookie crumbs and whipped cream. Finally sprinkle a pinch of cookie crumbs on top and top with sliced almonds. Recipe yields six 3/4 cup mini-parfaits.

By Synchro Ketomanna This rich chocolate fudge is so good it feels like cheating (we promise it’s not). Rich liquid chocolate when warm, an insanely delicious chocolate bar when cold (our favorite!) This is truly keto manna. I had been looking for a decent keto friendly chocolate and this one has made the top of our list so far. Note: Keep it chilled before eating because it turns very melted at room temperature. If you follow a keto diet, you know the challenge of finding healthy, ketosis-supporting snack foods on-the-go. Keep a few KetoManna packets in your bag and never get stuck without high-quality keto-optimized low-carb nutrition again. 100% PLANT BASED - To deliver the cleanest nutrition possible, we use 100% plant based ingredients and organic ingredients. We got you, vegans + paleo folks. SWEETENED WITH MONK FRUIT - By far our favorite non-sugar sweetener. This is so delicious and filling. Perfect with my coffee in the morning. I just switched from drinking black which is too acidic for the stomach to adding this delicious keto supplement called Keto shrooms. Perfect for Keto, Immunity Boost, Weight Loss and Stress Management. This product has the convenience of FIVE types of mushroom extract powder (Lion’s Mane, Reishi, Chaga, Cordyceps, Shiitake) combined with Ashwagandha plus MCT {medium-chain triglyceride} oil in powder form is the perfect addition to your coffee. That is one delicious scoop! It gives added immune boosting qualities with cordyceps. Cordyceps increases oxygen flow which is great given we have to wear masks so much of our time. REDUCE STRESS & ENHANCE BRAIN FUNCTION: The magical combination of ashwagandha along and MCT oil powder is not only going to act as an antioxidant to fight fatigue but will also reduce stress, help maintain weight and enhance brain function. Read More