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By Palmini - Made From Hearts of Palm As Seen On Shark Tank

Recipe By Legendary Foods Ingredients For the Pop Tart dough 1/2 Cup Ultra Fine Almond Flour 1/4 Cup Coconut Flour 1/4 Cup All Purpose Keto Friendly Flour 1/4 Vanilla Protein Powder 2 TBSP Butter 1 Whole Egg (just for egg wash on top) For the filling 56g Legendary Foods Peanut Butter Cup Nut Butter For the icing 28g Legendary Foods Peanut Butter Cup Nut Butter 30g Plain Greek Yogurt 1g Stevia Directions Step 1 Preheat oven on 350 Degrees F. Add all dry Pop Tart ingredients to a food processor and pulse to combine. Next, add butter in small chunks and blend until you have a ball of dough. Place in fridge for 10 minutes. Step 2 Once dough has cooled, take ball of dough and place between 2 pieces of parchment paper and roll it out as far as you can. Next, take a pizza cutter and cut out out bottom piece of dough. Take the leftover dough and add to another piece of parchment paper. Take the other piece you had on top of the other one and roll it out till you have your top piece of dough. Step 3 Crack egg in a small bowl and mix to create your egg wash. Get a brush wet with the egg wash (you can also just use your fingers) and add that to your bottom piece of dough. Next, take your peanut butter and spread in the middle of bottom piece of the Pop Tart, leaving about an inch around the edges. Take your other piece of dough and add it on top. Do this by flipping the parchment paper over and laying that piece of dough on top and then gently peeling it off the parchment to not rip it. Step 4 Gently press down the edges and brush with egg wash. Then, take a fork and crimp the edges. Place in the oven for 15-20 minutes until golden on top and a little bit darker on the edges. Step 5 While the Pop Tart is baking, add your icing ingredients to a bowl and whip with your hand mixer until you have a thick icing/frosting like consistency. You can just spread it on top or you can add it to a ziplock bag and cut off the tip to pipe it like an icing. Step 6 Once Pop Tart is done, remove from oven and let cool on a cooling rack for 10 minutes. Then add your icing on top and enjoy!

Recipe Found at Miracle Noodle Recipe by Chris Bautita AKA @bautistud on Instagram INGREDIENTS 1- 14 oz can Miracle Noodle Hearts of Palm Pasta - drained⁣ 2 chopped stalks green onions⁣ 1/4 cup chopped cilantro⁣ 3/4 cup thinly sliced red cabbage⁣ 3 cloves minced garlic⁣ 1 tsp minced ginger⁣ 2 tbsp soy sauce⁣ 1/2 tbsp Rice Vinegar⁣ 2 Ahi Tuna filets (any standard size)⁣ 1/3 cup mayo⁣ 1 tsp wasabi⁣ 1/4 tsp chili oil⁣ 1/4 tsp sesame oil⁣ Juice from 1 lime⁣ 3 tbsp black sesame seeds⁣ 3 tbsp raw sesame seeds⁣ ⁣⁣ WASABI AIOLI: ⁣⁣ In a bowl, mix mayo, wasabi, sesame oil, and juice of 1/4 a lime. Lightly salt to taste.⁣ ⁣ NOODLES:⁣ 1. In a large skillet, heat 2 tbsp of olive oil on medium-high heat. Fry garlic and ginger for 2 minutes.⁣ ⁣ 2. Add soy and vinegar, reduce for 1 minute. Add noodles, cabbage, and chili oil. Sauté for 5 minutes.⁣ ⁣ 3. Turn off heat, add cilantro, green onions, and juice from 1/2 lime. Season with cracked black pepper.⁣ ⁣ AHI TUNA: ⁣ 1. Mix together black and white sesame seeds on a large, flat plate. Place ahi onto the seeds and gently apply pressure. Repeat on all sides.⁣ ⁣ 2. In a skillet, add 2 tbsp of olive oil on high heat. Once hot, gently place filets into the pan. Sear for 1 minute on both sides. Briefly fry the edges, about 10 seconds on each side.⁣ ⁣ 3. Slice ahi, place on top of noodles, garnish with aioli and chili oil. Enjoy!

Recipe Found At Miracle Noodle Recipe by Hannah Heitz of @craving_happy on Instagram. ⁣ INGREDIENTS 3 tbsp cacao powder⁣ 1 tbsp coconut flour⁣ 1 cup oat flour⁣ 2 tsp baking powder⁣ 1 scoop (30g) protein powder such as pea protein blend) 1/2 tsp xanthan gum (optional)⁣ 2 egg whites⁣ 1/2 c + 2 tbsp almond milk (or preferred type of milk)⁣ 2 tbsp coconut oil, melted⁣ 1/2 tsp coconut extract (optional)⁣ 1/2 bag Miracle Rice, rinsed and patted dry⁣ INSTRUCTIONS 1. Combine dry ingredients in a large mixing bowl.⁣ ⁣ 2. Add in all wet ingredients except for Miracle Rice and combine well. If mix is too thick, slowly add in one additional tablespoon of milk at a time until the mix is a thick dough consistency.⁣ ⁣ 3. Fold in miracle rice and mix until well combined.⁣ ⁣ 4. Pour mix into well-greased donut pan (or donut maker) and cook at 375 for 12-15 minutes.⁣ ⁣ 5. Let donuts sit for five minutes to cool, remove from pan, and let cool on a wire rack until cool.⁣ ⁣ 6. Top with melted chocolate, frosting, or powdered sugar and enjoy! I had so much fun decorating mine. ⁣ ⁣ Thanks, Hannah! Make this dessert and make it low-carb with our Miracle Rice! Posted in Recipes

⁣Recipe Found at Wonder Noodle "Make your own healthier Chinese takeout version of pepper steak. If you love thinly sliced tender beef with onions and bell peppers, this is a must-try. Served alongside a 50/50 mix of riced cauliflower and Miracle Rice" Recipe by Frank Campanella of Culinary Lion INGREDIENTS ⁣ 1 pack of Miracle Rice 16 oz NY Strip or Steak⁣ 1 Green Bell Pepper Sliced⁣ 1 Yellow Onion Sliced⁣ 1 tbsp Minced Garlic⁣ 2 tbsp Coconut Aminos⁣ 1 tbsp Worcestershire⁣ 1 tbsp Avocado Oil⁣ 1 tbsp Sambal Oelek⁣ 1 tbsp Chopped Cilantro or Parsley⁣ 1 tbsp Dijon Mustard⁣ 1/2 tsp salt⁣ 1 tsp Allulose optional⁣ INSTRUCTIONS ⁣ 1. Slice steak thinly and place in a ziplock bag along with sliced pepper and onion.⁣ ⁣ 2. Whisk together the remaining ingredients for the marinade and pour it into the bag. Massage so that the steak and veggies are fully coated. Marinate up to 24 hrs. Try to marinate at least 1 hr. if possible.⁣ ⁣ 3. Heat cast iron skillet on high. Add the contents of the bag and let cook without stirring for at least 3 minutes until veggies and steak begin to caramelize.⁣ ⁣ 4. Continue cooking just long enough for the steak to cook. Onions and peppers should still have a bit of crunch left.⁣ Thanks to Frank for sharing his recipe. Make sure to check out Frank's websiteculinarylion.com for more delicious recipes that meet your low-carb protocol.⁣

Recipe Found at Sweetleaf courtesy of Chef Amanda Prewitt of TrueFit Foods Modified By Healthy Life Selections For Keto Ingredients Stir-Fried Vegetables 1 Tbsp. olive oil 1 medium yellow onion, diced 1 green bell pepper, cut into strips 1 orange bell pepper, cut into strips Optional Stir-Fried Vegetables Broccoli, carrots, or snap peas can be substituted for bell peppers Chicken 2 Tbsp. olive oil 1/8 cup glucomannan powder or Almond flour (for the cornstarch replacement) 2 lbs. chicken breast, diced Orange Peel Sauce 1/2 tsp. SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops® 1 cup chicken broth 2 Tbsp. rice vinegar 1 Tbsp. Bragg’s Liquid Aminos (soy sauce substitute) 1/2 tsp. sesame oil 1/2 tsp. ground ginger 1/4 tsp. salt 1/4 tsp. crushed red pepper flakes 2 cloves of garlic, pressed or minced 3 Tbsp. orange zest, separated 2 Tsp. glucomannan powder (or almond flour can be used) 1/4 cup water 1/4 cup green onions, chopped, for garnish 4 cups cooked keto rice replacement Directions Stir-Fried Vegetables Heat the olive oil in a wok* over medium heat. Add in the onion and bell peppers and stir to evenly coat with oil. Cook on medium high heat 5-7 minutes until vegetables are tender, stirring often. Remove from the heat and set aside. Chicken Using the same wok or pan in which you cooked the chicken, heat the olive oil on medium heat. Combine the cornstarch and diced chicken breast in a bowl and mix to evenly coat the chicken. Cook the chicken in the wok until evenly browned on each side and cooked thoroughly. Remove from the heat and set aside to make the sauce. Orange Peel Sauce Combine chicken broth, rice vinegar, Bragg’s Liquid Aminos, SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®, sesame oil, ginger, salt, pepper flakes, garlic, and two tablespoons of the orange zest in a pot and bring to a simmer for 5 minutes to allow the flavors to strengthen and combine. Stir together the corn starch and water to create a slurry (semiliquid mixture) and then add it to the sauce and mix quickly to combine. Let the sauce cook briefly to thicken and then remove it from the heat. Add the cooked chicken and toss to coat evenly. Serve chicken on top of cooked keto rice replacement and stir-fried vegetables, then top the dish with the remaining orange zest and chopped green onion to garnish. Note: Glucomannan powder is a great keto substitute for cornstarch This pure powder is a soluble fiber that comes from the konjac plant’s roots. Glucomannan powder is has no taste and it has zero calories, zero carb, and also a probiotic. It forms a thick gel when mixed with hot water. This powder thickens much more than cornstarch, so you only need to use about ¼ teaspoon for every two teaspoons of cornstarch.

Glucomannan powder is a great keto substitute for cornstarch This pure powder is a soluble fiber that comes from the konjac plant’s roots. Glucomannan powder is has no taste and it has zero calories, zero carb, and also a probiotic. It forms a thick gel when mixed with hot water. This powder thickens much more than cornstarch, so you only need to use about ¼ teaspoon for eve ry two teaspoons of cornstarch. This Konjac Root powder thickens much more than cornstarch, so you only need to use about ¼ teaspoon for every two teaspoons of cornstarch.

Recipe and Photo from Sarah Knoebel - Modified For Keto By Healthy LIfe Selections Ingredients 1/4 cup Granular Monk Fruit Sweetener 1 3/4 Cups Almond Flour 6 Eggs 1 TSP Baking Soda 1 TSP Salt 1/2 Cup Keto Friendly Honey Substitute 1 TBSP Cinnamon 2 TBSP Vanilla 4-5 Figs (for topping) Sprinkle of Keto Brown Sugar substitute Directions Preheat oven to 325 Combine all dry ingredients in a mixing bowl. Combine all wet ingredients in a mixing bowl, lightly whisk the eggs. Pour wet ingredients into the dry mixture and mix. Spray 9” springform pan with oil and pour the mixture into the pan. Slice figs and place on top of cake batter. Sprinkle each fig with keto brown sugar substitute Cook for 25-35 minutes (mine was done right at 30 minutes but all ovens vary).

Recipe Found at So Nourished MACROS PER SERVING: • 220 Calories • 18g of Fat • 9.5g of Protein • 2.5g of Net Carbs Ingredients 1 cup almond flour 2 tablespoons coconut flour 1/2 tablespoon xanthan gum 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon water 2 teaspoons apple cider vinegar 1 large egg (whisked) 1/2 cup Spiced Cranberry Relish 1 (8-ounce) wheel brie (diced) 1/4 cup chopped pecans Fresh cracked pepper Instructions Combine the almond flour, coconut flour, xanthan gum, baking powder, and salt in a food processor and pulse several times to combine. Add the water, vinegar, and egg then blend until it forms a sticky dough. Wrap the dough in plastic and knead for two minutes then let rest for 15 minutes. Divide the dough into eight pieces and roll into balls. Roll out the dough balls between two sheets of parchment into 6-inch circles. Preheat the oven to 350°F and lightly grease 8 cups of a muffin pan with cooking spray. Place the dough circles in the cups, pressing them into the bottom and sides. Divide the cranberry relish among the cups and top with diced brie and chopped pecans. Season with fresh cracked pepper then bake for 12 to 15 minutes until the pastry is golden brown and the brie is melted. Serve warm.

Recipe By So Nourished Ingredients Pie Filling 8 tbsp melted butter 1/2 cup keto brown sugar alternative 3 tbsp fresh lemon juice 1 tbsp ceylon cinnamon 1 tsp nutmeg 1/4 tsp allspice 1/4 tsp ground ginger 1 Tbsp plain gelatin 7 cups chayote squash (peeled, diced) Pie Crust 4 cups almond flour 1/3 cup So Nourished monk fruit erythritol sweetener 1/2 tsp salt 8 tbsp butter 1 egg 1/2 tsp vanilla 1 tbsp plain gelatin 2 tbsp water Instructions Preheat your oven to 350 degrees F. Start by making the pie crust: In a large bowl, mix together the almond flour, monk fruit erythritol blend, and salt. Add the butter to the flour mix and blend with your hands until small crumbles of butter form. The mix should look sandy. Add the egg and vanilla to the flour mix and stir into a smooth dough. Combine the gelatin and water in a small bowl and then blend into the pie crust dough. Divide the dough into two balls. Place one ball in a 9 inch pie pan and use your hands to press it into the pan, making a crust. Try to get the dough as even as possible in the bottom of the pan as well as up the sides. Bake the crust in the oven for 10 minutes or until it is slightly golden brown. While the crust is baking, place the other pie dough ball on a piece of parchment paper. Place a second piece of parchment on top of the dough and then gently roll the dough into a 10 inch circle. Place the circle on a sheet tray (keeping it between the two pieces of parchment) and put the tray in the freezer to chill. Place the peeled, diced chayote squash in a large pot of water and bring it to a boil. Cook for about 15 minutes or until the squash is soft. Strain and set aside to cool. Once cooled, place the squash in a large bowl and add the melted butter, So Nourished Gold, lemon juice, cinnamon, nutmeg, allspice, ginger and gelatin powder and toss everything together well. Pour the filling into the pre-baked pie crust. Remove the pie crust circle from the freezer and take off one of the pieces of parchment paper. Flip the pie circle on top of the pie filling and remove the other piece of parchment. Pinch the edges of the circle, connecting it to the prebaked pie crust and covering the filling completely. Make a decorative slit or design in the top of the pie crust. Bake the pie in the hot oven for about 25 minutes or until the edges of the crust are browned. Place a piece of foil over the pie and bake for another 10 minutes. Remove the pie from the oven and let cool slightly before slicing and serving.

Recipe By So Nourished Ingredients Cheesecake Crust 1 1/4 cup almond flour 1/3 cup So Nourished granular erythritol 1/4 cup coconut oil, melted Condensed Milk 3/4 cup heavy whipping cream 4 tbsp So Nourished powdered erythritol 1 tsp butter 1/4 tsp xanthan gum Lemon Cheesecake Filling 16 oz cream cheese, softened 2 tsp lemon zest 7 egg yolks 6 tbsp lemon juice 1/4 tsp vanilla extract Instructions Start by making the condensed milk. Bring the whipping cream to a boil over medium heat then lower the heat and simmer for 15 minutes to thicken, Try not to let the mix fully boil, just a very low simmer will work. Remove the heavy cream from the heat and add the powdered erythritol and butter and stir. Sprinkle the xanthan gum over the heavy cream mix and whisk vigorously to prevent clumping. Set the mix aside to cool. Preheat your oven to 325 degrees F and get an 8 inch cake pan ready. Combine the almond flour, granulated erythritol and melted coconut oil together in a medium bowl. Once mixed, pour into the cake pan and press down to make a firm, even crust. Bake the crust in the preheated oven for about 15 minutes or until it begins to turn golden brown. Set aside to cool. Beat the cream cheese and lemon zest in a large bowl until very smooth (no cream cheese clumps!). Add the egg yolks slowly, incorporating fully after each addition. Add the condensed milk mix, lemon juice and vanilla extract to the cream cheese bowl and mix until smooth. Pour the filling over the crust and return the pan to the oven, cooking for 18 minutes. The cheesecake will not brown! Let cool at room temperature for about an hour and then place in the fridge to cool completely. The cheesecake will get firm after about 2 hours. Slice and serve!

Recipe By So Nourished Ingredients 7 tbsp butter, melted 2 cups almond flour 1/4 cup unsweetened cacao powder 1/3 cup So Nourished granulated erythritol Pie Filling 1 cup creamy peanut butter, unsweetened 4 oz cream cheese 1/2 cup So Nourished powdered erythritol 2 tsp vanilla extract 1/4 tsp salt 1 1/4 cup heavy cream Instructions Start by making the chocolate pie crust. In a large bowl, combine all the ingredients for the pie crust and mix until fully combined. Pour the mixture into a 9” pie pan and press the crust into the bottom of the pan and up the sides of the pan. Bake the crust in a 350 degree oven for 10 minutes then remove from the oven and set aside to cool. In a large bowl or the bowl of a stand mixer, beat the peanut butter, cream cheese and powdered erythritol until light and fluffy. Add the vanilla extract and salt and mix. In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the heavy cream mixture into the peanut butter mix. Pour the peanut butter filling into the cooled pie crust and then place in the freezer to set. Freeze for at least an hour then drizzle with some extra dark chocolate, sprinkle with some peanuts and slice and serve!