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Recipe By SweetLeaf® Ingredients 1/4 - 1/2 tsp. SweetLeaf® Liquid Stevia Berry Sweet Drops® 1 cup almond milk, unsweetened 1 scoop keto whey protein powder or for less carbs use collagen peptides* 1/3 cup blueberries, frozen 1/2 Tbsp. MCT oil or coconut oil 1 tsp. vanilla extract Pinch of salt 1/2 cup ice Optional 1/4 tsp. xanthan gum, to thicken Optional Toppings Chopped nuts, hemp seeds, chia seeds, or fresh berries** Directions Place all ingredients into a high-powered blender and blend until smooth. Taste and adjust Sweet Drops, if needed. Pour into a bowl and add your favorite toppings! Nutrition Facts Calories: 227 Carbs: 9g (or less with collagen peptides) Protein: 26g Total Fat: 8g Saturated Fat: 5g Cholesterol: 0mg Sodium: 151mg

Recipe By Primal Kitchen Ingredients 6 ounces water 2 Tbsp ground coffee 1/4 cup (2.16 ounces) heavy cream or milk of your choice 1/4 cup heavy whipping cream or coconut cream 1 scoop Primal Kitchen Snickerdoodle Collagen Fuel 2 Tbsp keto caramel* 1/4 tsp ground cinnamon 1 cinnamon stick, if desired Equipment notes: Use a 10- to 12-ounce mug for this recipe. You’ll need a stand mixer or handheld beaters to whip the cream. Prepare coffee in a coffee maker, French press, or pour over coffee maker. While the coffee is brewing, steam the milk, and whip the cream. To make whipped cream: Pour cream into stand mixer metal bowl fitted with the wire whisk attachment, or into a metal bowl with handheld beater whisks inserted into the cream. Turn the mixer to medium speed. Whip air into cream for about 3 minutes. 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. To assemble the coffee drink: Add 1 scoop of Primal Kitchen Snickerdoodle Collagen Fuel to the bottom of your large mug. Pour the hot coffee on top of the collagen. Use a fork to whisk the collagen into the coffee until well combined. Pour the steamed milk over the coffee. Top with whipped cream and keto caramel. Dust with ground cinnamon, and add a cinnamon stick, if desired.

Recipe By Primal Kitchen Impress your guests with this simple and versatile crowd pleaser! Pulled pork is best when cooked low and slow. Simply set-it-and-forget-it in your slow cooker. This keto-friendly slow cooker pulled pork can be made overnight or in the morning before leaving for work (even if the office is just a few steps away from your kitchen), and can easily be included in a weekend meal prep day. Season a bone-in pork shoulder or pork butt with salt and pepper, plop in the slow cooker with bone broth, set the slow cooker to low and walk away for 10 hours. When the cook time is done, simply shred the meat, remove the bone, and combine a cup of the cooking liquid and Primal Kitchen Keto Certified Classic BBQ Sauce or Golden BBQ Sauce for a five-ingredient protein dish everyone will love! Ingredients 8 lb. bone-in pork shoulder 1 1/4 cups bone broth (chicken, beef, or pork) 1 Tbsp salt 1 Tbsp black pepper 1 bottle Primal Kitchen Classic BBQ Sauce  or Primal Kitchen Golden BBQ Sauce Instructions Season the meat on all sides with salt and pepper. Place the pork in a slow cooker. Pour the bone broth over the meat, put the lid on, and seal. Cook on low for 10 hours. When the meat is done, carefully remove the meat from the slow cooker. Reserve 1 cup of the cooking liquid, and store any remaining in a mason jar in the refrigerator or in a freezer-safe airtight container or bag to use in soups, stews, or to sip. Place the pork back into the slow cooker. Shred the meat with two forks, and remove the bone. Add the reserved cooking liquid on top of the meat. Add Primal Kitchen Classic BBQ Sauce, place the lid back on, and cook on low for another 30 minutes. Turn off slow cooker, and serve.

Recipe By Better Body Foods Keto Gluten Free Paleo INGREDIENTS 1 lb boneless, skinless chicken breasts 2 Tbsp BBF Virgin Organic Coconut Oil 3/4 Cup shredded coconut 3 tsp curry powder DIRECTIONS 1. Preheat oven to 350 degrees °F, line baking sheet with foil. 2. Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated. 3. Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170 degrees. Optional: sesame seeds

Recipe By Now Essential OIls NOTE: The ratio should always be 3-to-1 water-to-witch hazel, so you can adjust to any size container. Fresh & So Clean Mat Spray In your clean, empty spray bottle, measure in 1 tablespoon of witch hazel (or vinegar). Add the NOW® Solutions essential oils and fill the remainder of your bottle with 3 tablespoons distilled water. Shake before each use. Spray yoga mat generously with your cleansing spray on each side after use, wipe down with a cloth or hang and allow to dry completely. 1 Amber Glass Bottle Sprayer Empty 3 tablespoons distilled or filtered water 1 tablespoon witch hazel with aloe (or vinegar) 4 drops Tea Tree Oil 14 drops Spike Lavender Oil or 10-15 drops Peace & Harmony Oil Blend Natural essential oils are highly concentrated and should be used with care. Dilute essential oils as directed, do not exceed dilutions recommended for this recipe. Pure essential oils can be irritating to skin.  Avoid direct contact with skin.  As a precaution, wear protective gloves while using this formulation. For adult use only. Keep out of reach of children. Not for internal use. Avoid contact with eyes. Consult healthcare practitioner before using if pregnant/nursing. Purifying Mat Cleanser Mix and measure ingredients in an empty spray bottle. Shake before each use. Spray yoga mat generously with your cleansing spray on each side after use, wipe down with a cloth or hang and allow to dry completely. Ingredients 1 Amber Glass Bottle Sprayer, Empty 3 drops Tea Tree Oil 5 drops Lavender Oil 3 drops Orange Oil 3 drops Lemon Oil 1½ ounces (3 tablespoons) distilled or filtered water 1 tablespoon witch hazel with aloe (or vinegar) Note: Natural essential oils are highly concentrated and should be used with care. Dilute essential oils as directed, do not exceed dilutions recommended for this recipe. Pure essential oils can be irritating to skin.  Avoid direct contact with skin.  As a precaution, wear protective gloves while using this formulation. For adult use only. Keep out of reach of children. Not for internal use. Avoid contact with eyes. Consult healthcare practitioner before using if pregnant/nursing. Lemon and orange oils react strongly to sunlight and other sources of ultraviolet light.

Recipe By Now Foods INGREDIENTS 1 head cauliflower, chopped 2 tablespoons Coconut Infusions™ Garlic, Organic 2 tablespoons hemp milk ¼ teaspoon salt ⅛ teaspoon pepper DIRECTIONS Steam cauliflower for 10 minutes, until just tender. In a blender, combine steamed cauliflower, garlic-infused coconut oil, hemp milk, salt, and pepper. Blend until smooth. Serve warm and enjoy!

Recipe By Swerve Sweets Ingredients Brownie Base 1 package Swerve Sweets Brownie Mix ½ cup butter, melted 2 large eggs ⅓ cup water Topping 2 ounce unsweetened chocolate, chopped 1 tbsp coconut oil or butter 3 ounces cream cheese, softened ⅓ cup Swerve Confectioners ½ tsp vanilla extract ¼ cup heavy whipping cream, room temperature 1 cup sliced strawberries ½ cup blueberries Instructions Brownie Base Preheat the oven to 350 F and line a large rimmed baking sheet with parchment or a silicone baking mat. Brush the parchment or mat lightly with oil to grease it. Make the brownie batter according to the directions but only using the ⅓ cup of water, as listed above (this will make it thicker so it doesn’t run all over your pan). Spread the brownie batter into a rough 12 inch circle. It doesn’t need to be perfect as it will spread a bit. Bake 12 to 15 minutes, until puffed and just firm to the touch. Remove and let cool completely, then use some sort of 12 inch circle as a guide to cut into a proper circle. (a 12 inch pan lid or platter works well). Topping In a small microwave safe bowl, combine the chocolate and coconut oil. Melt on high in 30 second increments, stirring until smooth. In a large bowl, beat the cream cheese and Swerve together until well combined. Beat in the vanilla extract, then beat in the melted chocolate until smooth. Add the cream and beat until well combined. Spread over the cooled crust, then top with berries in whatever pattern you like.

Recipe By Swerve Sweetener Ingredients ¾ cup heavy whipping cream ½ cup Swerve Confectioners 1 tsp coconut extract (can sub vanilla or almond extract) ¼ tsp xanthan gum 2 cups unsweetened shredded coconut 2 large egg whites ¼ tsp salt 16 raw almonds 3 ounces milk or dark sugar-free chocolate, chopped 2 tsp coconut oil Instructions Preheat the oven to 325 F and line a baking sheet with parchment paper. In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes. Whisk in the sweetener and coconut extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside. In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined. Drop by the spoonful into 16 even mounds on the prepared baking sheet. Press 1 almond into the top of each mound. Bake 20 to 25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan. In a heatproof bowl set over a pan of barely simmering water, melt the sugar free chocolate & coconut oil together until smooth. Dip the bottom of each cookie in the melted chocolate and set on a waxed paper lined tray. Drizzle or pipe the remaining chocolate over each cookie. Refrigerate 30 minutes to set the chocolate.

Ingredients Crust 1 ½ cups crushed Keto friendly High Key Chocolate Brownie Cookie Bites 7 TBS melted butter Filling 16 oz. softened cream cheese 4 oz. sour cream at room temperature ⅔ cup pumpkin puree ½ cup Swerve Confectioners 1 TBS butter 10 drops sweetleaf liquid Pumpkin Spice flavored stevia 1 TBS vanilla extract 1 TBS cinnamon 1 TBS whole milk Chopped High Key cookie pieces as much as you want because you deserve to be happy. Instructions Line a 9-inch round pan with parchment paper and generously butter the sides of the pan. To make the crust, combine crushed cookies and melted butter in a food processor. Place the crust mixture in the bottom of the prepared pan and smooth out evenly. Place in the refrigerator. To prepare the filling, in a bowl, mix together cream cheese, sour cream, pumpkin drops, Swerve Confectioners, butter, flavors, vanilla, cinnamon, and milk until smooth. Fold in cookie pieces. Pour the filling over the refrigerated crust. Let the cheesecake chill overnight in the refrigerator. To serve, turn over onto a plate & enjoy. *Note: you may need to use a offset spatula to separate from the sides of the pan

Ingredients Crust 1 1/4 cup ground hazelnuts 4 1/2 tablespoons butter softened 3 tsp Erythritol 1/8 tsp salt Filling 1 3/4 cups mascarpone 1 cup keto friendly dark chocolate chips 6 tsp Erythritol 4 1/2 tbsp butter softened 2 ounces heavy cream Topping: 2/3 cup whipped heavy cream Decoration: unsweetened cacao nibs unsweetened cacao powder Directions Preheat oven to 350 degrees Fahrenheit Combine all the ingredient together for the cake recipe Mix butter, ground hazelnuts, salt and erythritol and knead into a cake dough. Place a 10" springform pan with baking paper. Spread the dough evenly in the mold, press it flat and form a 1cm high edge. Bake the cake base in the oven for 15 minutes. Warm and liquefy mascarpone Melt chocolate in a water bath Mix the remaining cake topping ingredients with mascarpone and keto friendly chocolate. 7. Spread the mixture on the cake and refrigerate the chocolate cheesecake for two hours in the fridge. 8. Using a mixer, whip the cream until stiff. 9. Spread over the top of the chocolate cake. 10. Dust & serve with cacao powder and decorate with keto friendly cacao nibs and serve. Enjoy!

INGREDIENTS 2 large sweet vidalia onions 3 Large eggs ¾ cup Almond Flour 3 Tbsp Coconut Flour ¾ cup Parmesan Cheese ½ tsp salt ½ tsp pepper ½ tsp paprika 2 tbsp Coconut oil INSTRUCTIONS Slice your onions to your desired thickness and then separate the rings. (Note: hey will cook more evenly if all the onions are close to being the same size) Using a wire whisk, beat your eggs in a mixing bowl Using a different bowl, mix the almond and coconut flours, cheese, and spices. Coat your onions in egg, then in flour, then in the egg a second time & in the flour mixture a second time. This will assure the flour to hold onto the onions better while cooking. Heat the oil and then first place one onion ring in the coconut oil so as to insure that the oil is hot enough to crisp your onions but not too hot to burn them.it out before cooking the others. Fry them in the coconut oil at 300 degrees, for only about 1 minute on each side

When you're starving and need a quick and easy lunch to throw together, or if you want a super simple veggie-packed lunch that can be prepared ahead of time, wrapped in parchment paper and tucked into a glass container for workweek lunches, this chicken bacon ranch wrap is it. Full of a vibrant rainbow of colors and dressed simply with Whole30 Approved, Keto Certified, and paleo-friendly Primal Kitchen Ranch Dressing, you could easily switch up the vegetables used in this recipe and even the protein for variety. Substitute roast turkey, roast beef, or ham for the chicken; use cabbage, kale, or lettuce instead of collard greens for the wrap; swap in pea shoots or micro greens instead of the alfalfa sprouts; and use red cabbage instead of shredded carrots. Hold this chicken wrap in one hand while you're multi-tasking with the other; the parchment paper on the outside of the bread-, tortilla-, and flatbread-free wrap helps hold everything together. Simply peel back the parchment paper as you eat. 4 large collard green leaves 3 ounces chicken, diced* 2 slices sugar-free bacon, cooked 1/4 red bell pepper, sliced into 1/4-inch strips 1/4 yellow bell pepper, sliced into 1/4-inch strips 2 tablespoons alfalfa sprouts 2 tablespoons carrots, shredded 2 tablespoons Primal Kitchen Ranch Dressing , for dipping *Meal prep tip: If you meal prep on a weekend day, cook chicken breasts or thighs and bacon ahead of time and store in airtight containers in the refrigerator so you can have chicken and bacon slices ready to use in quick lunches like this during the work/school week. You can also use store-bought rotisserie chicken. Instructions Bring a pot of salted water to a boil on the stove. Fill a large bowl about 3/4 way full with cold water and ice and place on the counter next to the stove. Remove the tough stems from the collard green leaves. Wash them. Place the collard green leaves in the pot with boiling water, and cook for 30 seconds. Remove the leaves using tongs, and plunge immediately into the ice water for 20 seconds. Use the tongs to remove the collard green leaves from the ice water, and place on clean kitchen towels. Blot the water off of the leaves with an additional dry kitchen towel. Cut a square of parchment paper and place it on a flat surface in a diamond shape so that the point of the paper is facing towards you. Arrange two large (or three smaller) pieces of collard greens next to one another vertically, and then the other two large (or three smaller) pieces of collards next to one another horizontally across the first layer of leaves. In the center of the collard green leaves, place chicken, bacon, and vegetables. Carefully pull up the piece of parchment towards you and begin rolling up the collard chicken bacon wrap, tucking the sides in as you go. When you finish wrapping, carefully slice the wrap in half with a sharp knife. Gently pull back the parchment as you begin to eat the wrap. Serve the wrap with Primal Kitchen Ranch Dressing for dipping. How to Prepare the Collard Greens to Use as a Grain- and Gluten-Free Wrap Follow these steps to use your collard greens as a wrap: Place a large pot of water on the stove on medium high. Add a few pinches of salt to the water. Bring water to a boil. Set up a large bowl filled with ice water on the counter. Release the leaves from the twist tie and wash them thoroughly. Remove the thick stems that run down the center of each leaf (this will make it easier to fold the greens into a wrap). Drop collard leaves into the boiling water for 30 seconds. Remove the leaves and plunge them in the bowl with ice water for 20 seconds. Remove the leaves from the ice water and dry them with clean kitchen towels. Note: You can do this step ahead of time with the entire bunch of collard greens, and store the blanched, dried collard green leaves in a large resealable bag or glass container in the refrigerator until you're ready to use them. It's a great make-ahead step for weekly meal preparation. How to Make a Collard Wrap That Doesn't Fall Apart Cut a square of parchment paper and place it on a flat surface in a diamond shape so that the point of the paper is facing towards you. Arrange two large (or three smaller) pieces of collard greens next to one another vertically, and then the other two large (or three smaller) pieces of collards next to one another horizontally across the first layer of leaves. Place the toppings of your wrap in the middle of the overlapping collard green leaves. Carefully pull up the piece of parchment towards you and begin rolling up the collard chicken bacon wrap, tucking the sides in as you go. When you finish wrapping, carefully slice the wrap in half with a sharp knife. Gently pull back the parchment as you begin to eat the wrap.