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Recipe Posted on Primal Kitchen Recipes By Marks Daily Apple Ingredients 8 eggs 1/2 cup butter or ghee, melted 1/2 teaspoon salt 2/3 cup coconut flour 1 teaspoon arrowroot powder 1/2 teaspoon aluminum-free baking powder 1 cup sharp cheddar or asiago cheese, shredded Instructions Preheat oven to 400ºF/204 ºC. Whisk together eggs, butter, and salt. In separate bowl, mix coconut flour with baking powder. Whisk dry ingredients into egg mixture. Stir in cheese. Drop by tablespoonfuls onto greased baking sheet. Bake for 15 minutes.

Recipe By Swoon Ingredients 2 oz. Vodka 2 oz. Pumpkin Puree or Sugar Free Pumpkin Syrup 1 oz. Swoon Simple Syrup 0.5 TBS Pumpkin Spice Seasoning Ground Cinnamon to top Instructions 1 Pour vodka, pumpkin puree or sugar free pumpkin syrup, Swoon Simple Syrup, and pumpkin spice seasoning into a shaker over ice. 2 Cover and shake. 3 Pour into martini glass and garnish with ground cinnamon.

Dulce de Leche Recipe By Swerve Sweets Ingredients 6 TBS of butter (room temperature) 1/3 cup Swerve, Confectioners 1/8 cup heavy whipping cream 2 tsp sugar free molasses or original version uses black strap molasses 1/8 tsp xanthan gum 3/4 tsp kosher salt Vanilla Cupcake 1 ½ cup almond flour ¼ cup whey unsweetened protein ¼ tsp salt 1 ½ tsp baking powder 4 TBS butter (room temperature) 2/3 cup of Swerve, Granular 3 eggs 1  ½ TBS vanilla extract 2 tsp lemon juice ¼ cup unsweetened almond milk Dulce de Leche Pumpkin Spice Icing 6 TBS of unsalted butter (room temperature) 6 oz cream cheese (room temperature) 1/2 tsp vanilla extract 1/2 cup Swerve, Confectioners 1 1/2 tsp pumpkin spice seasoning 2 tsp heavy whipping cream or milk 1/3 cup dulce de leche {see recipe below} Instructions Dulce de Leche Make the Dulce de Leche first so that it can come to room temperature. Heat molasses and Swerve on medium heat for about 5 minutes. Swerve will dissolve and become a liquid. Add butter (it should bubble some), and whisk in until completely melted. Add whipping cream and vanilla and whisk until combined. Remove from heat, and add salt and xanthan gum. Whisk until combined, and set aside and let cool, whisking every 10 minutes while it cools to continue activating the xanthan gum. Vanilla Cupcake Preheat your oven to 325°F and line a muffin pan with 10 liners. In a medium mixing bowl, stir together the almond flour, baking powder, whey protein powder and salt. Set aside. With an electric mixer, on medium high speed, mix together softened butter and Swerve until creamy. On medium speed add eggs, lemon juice and vanilla. Mix until combined. Add dry ingredients and mix until combined. Add almond milk and mix until combined.  Remove mixer bowl and stir a few times with a spatula. Pour the batter evenly into the muffin liners, about 3/4 full. Bake for 20-23 minutes. A toothpick inserted in the middle should come out mostly clean; you do not want it to come out completely dry. Dulce De Leche Pumpkin Spice Icing In an electric mixer or with a hand mixer combine frosting ingredients except for dulce de leche. Beat until well combined for about 10 minutes on high speed. Add room temperature dulce de leche to icing, and gently fold in to create a swirl with icing and leche. Place in icing bag and pipe onto cupcakes or use a knife and spread onto cupcakes. Top with Swerve Caramel Popcorn for a festive and fall-like topping! Makes 10 cupcakes.

Ingredients 1.5 oz keto friendly vodka 1 tbsp cold brew 1 tbsp water 3 oz heavy cream 1 tbsp Sugar Free Pumpkin Spice Syrup 1 tsp Sugar Free Vanilla Syrup Directions Add vodka, cold brew, water and syrup to a glass. Add handful of ice and slowly pour in heavy cream. Top with marshmallows and cinnamon if desired. Enjoy! Start making this delicious drink all throughout this Fall!

Recipe By Swoon Skinny Mixes Ingredients 4 oz. Swoon Ginger Lime Mixer 2 oz. Vodka 1 tbsp. Shaved Ginger 0.5 Pear 1 sprig Rosemary Instructions 1 Remove skin from pear and cut into pieces and place in to cocktail shaker. Add shaved ginger. 2 Add Swoon Ginger Lime Mixer and vodka to the shaker. 3 Add ice and shake well. 4 Fill a glass with crushed ice, strain the shaker into the glass. 5 Garnish with rosemary.

Ingredients 4 drops SweetLeaf® Liquid Stevia with Coconut Sweet Drops® 1/2 cup frozen Blueberries 1/2 cup frozen Raspberries 1 cup Heavy Cream or Unsweetened Coconut Milk 2 Scoops vanilla Keto Collagen Protein Powder Instructions Add all ingredients into a blender and blend on high until smooth. Serve into a 16 oz glass. Garnish with berries and edible flowers for your party guests.

Recipe Found at Keto and Co The perfect summer dessert? No-bake cake! Not only is it delicious, but you can stay far away from the oven on those hot summer days. Made with our Keto Peanut Butter Granola, this PB&J icebox cake will leave you feeling refreshed and sweetly satisfied. Recipe by @ketobydesign What You'll Need For The Crust: - 1 1/2 bags of Keto and Co Peanut Butter Crunch Granola - 1/2 cup Peanut Butter (melted) - 1/4 cup Wondrose Sugar Replacement -- Springform pan What You'll Need For The Base Filling: - 2 cups of Heavy Whipping Cream - 1 cup Wondrose Sugar Replacement (divided) - 2 cups of Strawberries (mashed) - 1/4 cup of water What You'll Need For The Toppings: - 1/4 cup of  Keto and Co Peanut Butter Crunch Granola - 8 strawberries (halved) - 1/4 cup of Peanut Butter - 1/4 cup Wondrose Sugar Replacement Instructions: Start by adding 1 1/2 bags of Keto and Co Peanut Butter Granola to a food processor. Grind Granola down using the puree setting. Add the ground up granola to a bowl, melted peanut butter, and Wondrose sugar replacement. Mix until combined. Evenly line the bottom of the Springform pan with the crust mixture. Set aside Add the heavy whipping cream and 1/2 cup of Wondrose to a bowl. Whip until heavy whipping cream forms - when the liquid fluffs up it should triple in size. Set aside. Mash 2 cups of strawberries and add to a saucepan with 1/4 cup of water and 1/2 cup of Wondrose. Bring to a boil and then lower to bubbling. Let cool to the touch. Gently fold in strawberry mixture into the whipped cream. Add base filling over the crust. Place in the freezer for 4 hours until solid. Once the cake is solid. Add toppings. Decorate with loose granola, chopped strawberries, and peanut butter balls.(Make the peanut butter balls by mixing 1/4 cup of peanut butter and 1/4 cup Wondrose Sugar Replacement. Roll mixture into small balls). Once your cake is decorated, slice into 10 pieces and Enjoy! (Keep stored in the freezer!)

Recipe & Photo By Jordan's Skinny Syrups Modified for Keto By Marsha Merington Ingredients 1-2 tbsp Sugar Free Pumpkin Caramel Syrup 1 cup ice cubes 1 cup cold heavy cream 2 shots espresso Sugar Free Caramel Sauce Directions Brew 2 shots of espresso and set aside. Fill a cup halfway with ice. Add 1-2 tbsp Sugar Free Pumpkin Caramel Syrup Pour heavy cream on top of syrup. If you want your drink to have layers, do not stir! Pour espresso shots on top of milk slowly. Drizzle Sugar Free caramel sauce on top of espresso. Enjoy!

Ingredients 1/3 cup unsweetened vanilla almond milk 2 tbsp heavy whipping cream 1-2 tbsp Sugar Free Pumpkin Spice Syrup 1 tsp Sugar Free Vanilla Syrup 4 oz brewed coffee Directions Add milk, heavy cream, syrups and coffee into a cup and stir. Top whipped heavy cream and cinnamon if desired. Enjoy! Order Jordan's Sugar Free Pumpkin Spice Syrup to make these lovely keto lattes every morning!

Ingredients 2 tbsp Sugar Free Pumpkin Cheesecake Syrup 1 tsp Sugar Free Vanilla Syrup 1 can organic pumpkin pie mix 4 large eggs 1 1/2 cup almond flour 4 tsp baking powder 1/2 cup coconut flour 3/4 cup and 1 tbsp granulated erythritol sweetener 2 tsp pumpkin spice 1/2 tsp salt 1/2 cup butter 8 oz cream cheese Directions Preheat oven to 350 degrees. Place baking cups into muffin pan. In a large mixing bowl, whisk butter and granulated erythritol sweetener together until fluffy. Add eggs and mix well. Next, add pumpkin mix, Sugar Free Vanilla Syrup, and Sugar Free Pumpkin Cheesecake Syrup. Stir until smooth. In a medium mixing bowl, add almond flour, coconut flour, baking powder, pumpkin spice and salt. Stir until combined. Slowly add the dry mix to the wet mix and stir until combined. Fill baking cups 3/4 full to allow room for cream cheese and expansion. In a small mixing bowl, add cream cheese and 1 tbsp of granulated sweetener. Mix well. Add a tablespoon of cream cheese mix to each muffin. Use a toothpick to swirl cream cheese into batter. If cream cheese isn't swirling well, heat up in microwave for 20 seconds. Bake for 20 minutes. Enjoy! Store in airtight container in refrigerator and serve chilled. Make these muffins For The Whole Family this Fall!

Recipe By Primal Kitchen Ingredients For the donuts... 2 ½ cups finely ground almond flour (280 g) ¼ teaspoon baking powder (1.25 ml) ½ teaspoon baking soda (2.5 ml) ¼ teaspoon salt (1.25 ml) 2 eggs, separated ¼ cup unsalted butter, melted and cooled to room temperature (60 g) 3/4 cup organic pumpkin puree ½ teaspoon vanilla extract (2.5 ml) 2 Tablespoons monk fruit 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ⅛ teaspoon allspice ⅛ teaspoon ground cloves In a large bowl, whisk together egg yolks, butter, pumpkin, vanilla extract, spices, and monk fruit until smooth. Gently fold the egg whites into the egg yolk mixture. Gently fold the dry ingredients and the egg yolk mixture together. For the coating... ¼ cup Swerve ¼ teaspoon cinnamon Primal Kitchen Avocado Oil Spray Kitchen Equipment Silicone donut pan or a non-stick donut pan Instructions Heat oven to 375°F/190ºC Lightly butter/grease the donut pan. In a large bowl, whisk together egg yolks, butter, pumpkin, vanilla extract, spices, and monk fruit until smooth. Gently fold the egg whites into the egg yolk mixture. Gently fold the dry ingredients and the egg yolk mixture together. Whisk together almond flour, baking powder, baking soda and salt. Set aside. Using an electric mixer, whisk egg whites until stiff peaks form. Spoon the thick batter into the donut pan, using ¼ to 1/3 cup of batter for each donut. Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes. Allow donuts cool for 10 minutes in the pan before removing. Continue cooling the donuts on a wire rack. In a small bowl, whisk together Swerve and cinnamon. Spray each donut with Primal Kitchen Avocado Oil Spray Roll each donut in the sweetened spice mixture.coating completely Store in an airtight, covered container for a week. Enjoy!

Recipe By Primal Kitchen Ingredients 1 Keurig K-cup of coffee, brewed* in Keurig Machine 1 cup heavy whipping cream or coconut cream, cold** 1 tsp. sugar free matcha powder 1 cup coconut or almond milk, steamed 2 scoops Primal Kitchen Collagen Fuel® Drink Mix - Chocolate 4 mini chocolate chips *You can substitute any type of brewed coffee or an Americano, which is espresso and hot water mixed in a 1/2 and 1/2 ratio or 1/3 espresso and 2/3 hot water. **Tip: Refrigerate the can of coconut cream or the heavy whipping cream and keep cold until right before you whip it. This will make it easier to pipe the whipped cream ghosts. You will likely have leftover cream; we included extra in this recipe in case you need to practice getting the piped ghosts right. Instructions Brew the coffee, and keep warm. Using a stand mixer or handheld beaters, whip cold heavy cream or coconut cream until halfway to stiff peaks. Add matcha powder. Continue whipping air into the cream until you have stiff peaks. Make the steamed milk. To make steamed milk: Mason jar + microwave method: Pour milk into a small mason jar, then screw the lid on tightly. Shake the jar (show it who’s boss) until the milk is frothy. Remove the lid and microwave the milk on medium-high power for 30 seconds. Remove milk and stir. Heat for another 15 seconds, then stir. French Press method: Heat milk either in the microwave or on the stove (140ºF is the right temperature, in case you’re measuring). Pour milk into a clean French Press and push plunger up and down repeatedly until the milk doubles in volume. Grab two mugs. Fill each mug about half way with hot coffee. Add 1 scoop of Primal Kitchen Chocolate Collagen Fuel to each mug. Whisk the collagen into the coffee until all lumps are dissolved. Fill the rest of the mugs with steamed milk. Spoon whipped cream into a resealable bag (Tip: Place the opened bag inside of a mason jar while you spoon in the cream). Gather the top of the bag and twist to remove most of the air from the bag. Snip one of the bottom corners of the bag with scissors to create a hole to pipe the cream out. Keep one hand on the twisted top of the resealable bag and gently squeeze the whipped cream out of the hole in the bag. Pipe the head of a ghost on top of each mug, using a circular motion with your wrists and hands. Pipe two arms and hands on the side of each ghost head, using a circular motion with your wrists and hands. Place two mini chocolate chips on each ghost head.