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List Price:$199.99 Price:$109.99 & FREE Shipping Make professional style coffee beverages. This machine has it all. A professional frothing milk wand for cappuccino and latte by hot steam want. Steam dryness control, which can produce silky and smooth milk foam better. The professional frothing wand mixes steam and milk in order to create a rich, dense and creamy froth for every drinks. SUS304 stainless steel nipple is not easy to rust. ☕ 【DOUBLE TEMPERATURE CONTROL】: With an accurate dual temperature control system, the temperature of water and the taste of milk foam, foam, coffee and milk can be adjusted to achieve the ideal state. Make sure to extract coffee at 198℉ and steam at 212℉. The double-volume boiler can produce more hot water and steam. ☕ 【STAINLESS STEEL, STYLISH AND DURABLE】Stainless steel appearance, stylish and durable, and the small size is very suitable for household use. Equipped with indicator light, easy to operate. The port filter has a double-layer filter and a double-cup splitter, which can make two cups of espresso at the same time. The separated transparent water tank is convenient for observation. ☕ 【PROMISE & SERVICE】: Consumers will get TWO-YEAR Promise of this Espresso Machine. If you have any problem of this machine, Please feel free to contact with us, we will give you the best solution as soon as possible.

Recipe By Primal Kitchen Ingredients 1 cup watermelon 1 cup frozen strawberries 2 scoops Primal Kitchen Collagen Quench Triple Berry 1/2 cup unsweetened coconut milk (canned) 2 scoops Primal Kitchen Matcha Collagen Keto Latte Drink Mix Instructions Place watermelon and frozen strawberries in a blender, and blend until smooth. Add the Collagen Quench and pulse until incorporated. Pour the watermelon-strawberry mixture into each frozen pop mold, leaving about 1/2 inch of space at the top of the molds. Place the lids and sticks inside each mold. Freeze for 3 hours. Pour 1/2 cup of room-temperature coconut milk into a small bowl or glass measuring cup. Add the Matcha Collagen Keto Latte Drink Mix, and whisk until combined. Remove the pops from the freezer, and open the lids. Pour the coconut matcha mix to fill the rest of each silicone popsicle mold, replace the lids, then place back in the freezer for 1 hour. To remove the frozen pops from the silicone molds, place the mold under warm running water; run the warm water over the outside of the pop mold until it's easy to pull the stick and slide the pop out of the mold.

These old-fashioned sour cream donuts are tender, cakey and low carb.Baked to perfection and topped with a keto meringue frosting, these homemade donuts are just how you remembered them! Recipe + photo by @jaredcluck Ingredients -1 bag of Keto and Co Keto Vanilla Cake Mix -2 tbsp melted butter -1 cup sour cream -1/2 tsp nutmeg -1/2 tsp apple cider vinegar -Donut pan Frosting: -1 cup Wondrose Sugar Replacer -1/3 cup water -1/4 tsp cream of tartar -1/4 tsp xanthan gum -2 large egg whites -1 tbsp clear vanilla Decorate with Sugar Free Sprinkles Instructions: Preheat the oven to 350 degrees. Mix together Keto and Co Cake mix, 2 tbsp melted butter, 1 cup sour cream, ½ tsp nutmeg and ½ tsp apple cider vinegar in a medium mixing bowl. Pipe the mixture into donut pans and bake for 20 minutes. To make the frosting, combine the Wondrose, ⅓ cup of water, ¼ tsp cream of tartar and ¼ tsp xanthan gum in a saucepan and bubble. Whip the egg whites with the clear vanilla extract and slowly add the liquid sweetener from the saucepan you just made until stiff peaks form (8-10 minutes). Frost your donuts, decorate with keto friendly sprinkles and enjoy!

Recipe By Swerve Sweets Ingredients Cake Pops 1 package Swerve Chocolate Cake Mix 3 large eggs ⅓ cup water ⅓ cup oil 1 tbsp vanilla extract Chocolate Coating 6 tbsp melted butter 6 ounces sugar free dark chocolate, chopped 1 ounce cocoa butter Keto friendly sprinkles as desired 32 lollipop sticks Instructions Cake Pops Make the cake according to the package directions, and let cool completely. Then break it up and crumble into a large bowl. Add the melted butter and stir to combine well. Take about 2 or 3 tablespoons of the mixture and squeeze together, then roll into balls. If the mixture won’t hold together, add a tablespoon or two of water to the bowl and mix in. Place the balls on a waxed paper lined baking sheet and freeze one hour. Chocolate Coating Place the chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth. To make the pops, dip a lollipop stick in the dark chocolate and then press it into one of the cake balls, then dip the cake ball into the chocolate and turn to coat. Tap the lollipop stick gently against the side of the bowl to remove excess chocolate and turn a few times to catch any stray drips. Push the end of the stick into a piece of styrofoam so it stands upright as it hardens and sprinkle with a few sprinkles, as desired (sprinkle immediately or it will harden too much for the sprinkles to stick). Repeat with the remaining cake balls and sticks.If cake balls start to soften too much, return them to the freezer (they are easier to work with and chocolate coating adheres better and hardens faster when they are frozen). Makes 32 cake pops

#lowcarbDoughnuts Recipe By #anthonysgoods January 27, 2016 Recipe By Anthony's Goods 4 eggs 1/3 cup Organic Extra Virgin Coconut Oil, melted 1/3 cup Anthony's Erythritol 1/3 cup plus 2 tablespoons Anthony's Coconut Flour 1/3 cup Anthony's Arrowroot Starch or Tapioca Starch 1/2 teaspoon baking soda 1/4 teaspoon salt Topping: 2 tablespoons butter, melted 1/3 to 1/2 cup Anthony's Erythritol 1 teaspoon Anthony's Ceylon Cinnamon Preheat the oven to 350° F. Grease a doughnut pan. Whisk the eggs with coconut oil and sugar. Add the coconut flour, arrowroot, baking soda, and salt and mix well. Divide batter between 6 doughnut "cups." Bake for 15-20 minutes. Combine the sugar and cinnamon for the topping in a shallow bowl. Brush the doughnuts with butter and dust in cinnamon sugar. Prep time: 20 minutes Cook time: 20 minutes Yield: 6 doughnuts

By: BULLETPROOF STAFF Keto buns recipe & content provided by Sheridan Austin INGREDIENTS: 1/4 cup coconut flour 2 tablespoons ground psyllium husks 4 egg whites 2 egg yolks 1 teaspoon paleo baking powder 1/2 tablespoon apple cider vinegar 1 cup water 1 teaspoon dried oregano (optional) 1 teaspoon dried thyme (optional) Salt and pepper to taste INSTRUCTIONS: Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. With a hand mixer or whisk, beat the egg whites until they form a foam with stiff peaks. Set aside. Mix all remaining ingredients in a separate bowl. Gently fold in the egg whites. Form four thick, evenly sized rolls from your dough and place on the baking sheet. (Thickness is important so buns don’t flatten.) Bake for 40 minutes, or until cooked all the way through. If you cut one open and it still is moist, place them (even the one you have cut open) back in the oven for a few more minutes. Remove from your oven and serve warm. Serves: 4

Perfect Keto Cookies are the best snacks for those who are looking for a healthier and diet-friendly sweet treat Keto Food for Healthy and Keto-Friendly Diet KETO-FRIENDLY SNACKS: Perfect Keto Cookies are the best snacks for those who are looking for a healthier and diet-friendly sweet treat. Made with only natural and clean ingredients, it is high-fat, nutritious, and delicious (only 2g net carbs in each cookie). Available in 12 packs with 24 cookies total. 🍪 ZERO ADDED SUGAR AND DELICIOUS: Our cookies look, taste, and feels like the real, homemade thing (it took us over a year to get it right!). Now you can taste real delicious cookies but with no added wheat and sugar. It comes in two mouth-watering flavors, Chocolate Chip Cookies and Double Chocolate Cookies, which are sure to satisfy your sugar and dessert cravings. 🍪 100% REAL FOOD INGREDIENTS: No weird fillers or emulsifiers. We only use real food ingredients (like almonds and coconut flour) to keep you full and fight off cravings. Our cookies contain collagen, where others don’t and contain the highest-quality ingredients such as, almonds, grass-fed butter, coconut oil, psyllium husk powder and sea salt. Now you can snack guilt-free and stay healthy at the same time! 🍪 GUT FRIENDLY: We use a special blend of sweeteners so you won't experience gastrointestinal distress after enjoying these cookies. It's also keto-friendly so you stay in ketosis. The added collagen is great for increased gut, bone, and joint support. Keep your sweet tooth happy without cheating on your diet. 🍪 SNACK ON THE GO: You don’t have to choose between taste and health – have both! It’s a clean, delicious and filling snack to eat between meals while you’re traveling, driving or working - or enjoy it as a grab n’ go breakfast. 12 Pack (24 Count), Chocolate Chip Order Today!

Photo & Recipe Posted at Pork King Good Low Carb Keto Pork Rind Recipes BY MEGAN O’BRIEN · JUNE 17, 2020 @ketokopt Modified for Keto By Healthy Life Selections Marinade : 1/2 cup of heavy whipping cream Powdered Ginger / or real ginger 1 tablespoon of Garlic Powder 1 teaspoon of orange extract  Dash of pepper to taste 1/2 teaspoon of cumin 1 tablespoon of sugar substitute of your choice (we used pyure stevia) Marinade chicken wings for 1-24 hrs Chicken flour coating : 3 scoops of zero carb protein powder  6 Tablespoons of pork king original pork rinds crumbs  1/ 2 teaspoon of garlic salt Dunk your wings in and fry in Avocado oil Sauce : 2 tablespoons of sesame oil 1 tablespoon of orange zest 1 medium orange squeezed  1 teaspoon of pyure keto-friendly honey substitute 2 tablespoons of stevia brown sugar  1/2 chopped ginger / powdered ginger  1 tablespoon of water Once all cooked toss your wings in the sauce . Grab some green onions for garnish and enjoy

With only a few extra ingredients and minutes, you'll take a basic brownie to fiber-town with the addition of fresh zucchini. The frosting is also a breeze, and adds that creamy top hat that will make kids squeal and adults drool. Recipe By Lakanto All of Lakanto baking mixes are keto-friendly and perfect for low-carb and LCHF food tribes. You can make these mixes vegan/vegetarian very easily by swapping the egg for either banana or flax seed. Nutritional information provided is based on recipe listed. INGREDIENTS This recipe uses a boxed brownie mix as the base. It's something everyone should have in their pantry at all times, right? Following the package directions, you'll want to add the extra ingredient(s) to make your brownies cake-like so that the zucchini bakes well and blends into the brownie texture better. Zucchini Brownie Mixture 1 bag Lakanto Brownie Mix 1/2 cup coconut oil, melted 1 tsp water 3 eggs 1 cup coarsely shredded zucchini (about 1 medium) 1/2 cup keto friendly chocolate chips Chocolate Frosting Mixture 1/2 cup butter, softened 1/4 cup unsweetened cacao powder 2 cup Powdered Lakanto Monk Fruit Sweetener 1 tsp. vanilla 4-6 Tbsp. almond milk Zucchini Brownie Instructions Heat oven to 300°F. Spray bottom only of 13x9-inch pan with avocado cooking spray. Make brownie batter as directed on box for cake-like brownies. Stir in zucchini and keto friendly chocolate chips. Spread in pan. Bake 10 to 12 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Chocolate Frosting Instructions Cream butter. Add in other ingredients, except for the milk. Start mixing, adding in milk a little at a time until desired consistency is reached. Spread over cooled brownies and allow to set for 30 minutes before cutting and serving.

By Lakanto This recipe makes approximately 15 cookies. Everyone's favorite snack food now comes with a healthy twist; this keto no carb snack works with most diets: ketogenic, diabetic, dairy free, gluten free, low calorie, low sugar, paleo, and all natural diets. This keto no carb snack is a healthy alternative to ordinary breakfast foods and a great low calorie diet option compared to regular peanut butters. Ingredients 1 large egg 1 cup creamy (sugar-free) peanut butter - We used Lakanto Peanut Butter Powder 1/2 cup Lakanto powdered monk fruit Instructions PREHEAT the oven to 350°F. Line a baking sheet with parchment paper or use a silicone baking mat. In a bowl, mix together the egg, peanut butter powder & monk fruit sweetener until well combined. Using your hands, roll 1 tablespoon of dough into a ball and place on the prepared baking sheet. Repeat with the rest of the dough. Using a fork, press down on the top of each ball in opposite directions to create a crisscross pattern. BAKE for 12 to 15 minutes, until golden brown. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.

These easy No Bake keto Pumpkin Cheesecake bites are the perfect bite-sized sweet treat for fall. Recipe Found at NuNaturals Modified By Ketogenic Recipes Ingredients: 8 ounces cream cheese, room temperature 1/2 tsp NuNaturals Organic Pumpkin Stevia 1/2 dropper NuNaturals Vanilla Stevia 2 tbsp pumpkin puree 1/2 tsp pumpkin pie spice 1/3 cup pecans finely ground 1 tsp cinnamon Directions: Mix cream cheese, Pumpkin Stevia Sweetener, Vanilla Stevia, pumpkin puree, and pumpkin spice in a medium bowl until smooth. Allow mixture to harden in the refrigerator or freezer until you can form a firm ball. In a medium bowl, combine pecans, Pumpkin Stevia Sweetener, and cinnamon then set aside. Once the mixture is firm enough, use your hands to form balls in the palms of your hands. Add the cream cheese balls one at a time to the coating mixture, covering completely. This should make approximately 15 cheesecake bites total. Let them firm up in the fridge until ready to serve (about 20 minutes).

Recipe By Anthony's Goods 1/2 cup peanut butter 6 tablespoons butter, slightly softened 1/2 cup Anthony's Erythritol 1 egg 1 cup Anthony's Blanched Almond Flour 1 tablespoon Anthony's Coconut Flour 1/2 teaspoon salt 1/4 teaspoon baking soda Preheat the oven to 350° F. Grease a baking sheet with a little butter. Cream together the peanut butter, butter, and erythritol in a large mixing bowl. Mix in the egg. Add the almond flour, coconut flour, salt, and baking soda and mix well. Drop by heaping tablespoonfuls onto the baking sheet. Use a fork to create a crosshatch pattern on the top of each cookie, flattening out the cookies. The dough is a little sticky, so run the fork under water before doing this. Bake for 15-20 minutes. Cool a bit and enjoy warm or room temperature. Prep time: 10 minutes Cook time: 20 minutes Yield: 1-1/2 dozen