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Recipe found via Jordan's Skinny Syrups Ingredients 1/2 cup butter room temperature 1 cup Swerve confectioners 2 tbsp Strawberry Rose Skinny Syrup 2 tablespoons heavy cream Directions Combine all ingredients into mixing bowl, mix until creamy! Make Your Cake or cup cakes with keto friendly cake mixes!

Recipe Found via Jordan's Skinny Syrups Ingredients 1/2 a pint of vanilla ice cream of choice 1/3 cup of unsweetened milk of choice 1 tablespoon of Unicorn Skinny Syrup Directions Combine all ingredients into a blender, blend and enjoy! Top with whipped cream or sprinkles if desired.

Ingredients 1 cup of ice 1 cup cold brew or coffee chilled 1/4 cup unsweetened almond or coconut milk of choice 2 TBSP Sugar-Free Coconut Skinny Syrup Directions Pour all ingredients into a cup over ice, stir & enjoy! Shop Jordan's Sugar Free Coconut Skinny Syrup and start making these guilt-free Iced Coffees a staple in your morning routine!

Found on Jordan's Skinny Syrups Recipe Blog Recipe by: Megan Hall and modified by Healthy Life Selections Ingredients 1 cup all-natural peanut butter 1/2 cup Coconut or Almond flour 1 TBSP Jordan's Skinny Syrup of choice Shredded Coconut Cacao Powder Directions Fold all ingredients together and roll into spoonful sized balls. Next, roll in shredded coconut and cocoa powder. Dip in chocolate or enjoy as is! Recommend to chill before eating.

Recipe By Giant International Ingredients Unsalted butter – 60g (2oz), softened Philadelphia cream cheese – 60g (2oz) Heavy Cream whipped – 90ml (3oz) sugar-free keto cocoa powder– 1 tbsp Truvia or another granulated sweetener to taste – 1 tbsp 100% cacao sugar-free chocolate, to decorate (optional) Instructions Leave butter at room temperature until softened (or blast in the microwave for 10-15 seconds if you haven’t got the time) Mix butter with sweetener, keep mixing until completely blended Add cream cheese, blend completely into a smooth mass Add keto cocoa powder, blend completely Whip heavy cream and gradually add to the rest of the mixture, mixing well Spoon into small glasses and decorate with shavings of dark chocolate if you have the time, refrigerate for 30 mins or so – it will taste even nicer. Featured Keto Cocoa In this Recipe

Recipe Found at Keto and Co Photos and recipe by @aketomyheart Ingredients - Keto and Co Vanilla Cake Mix - 6 Tbsp butter (3/4 stick), melted - 4 large eggs, beaten -½ tsp cider vinegar - Whipped cream -2 Tbsp instant coffee -2 Tbsp Wondrose Sugar Replacer -2 Tbsp boiling water Instructions: Bake Keto and Co Vanilla Cake Mix by following instructions on packaging Once your cake has cooled, cut into chunks and set aside Combine the instant coffee, Wondrose Sugar Replacer, and boiling water to a medium mixing bowl Mix with an electric mixer until light brown and fluffy Grab your glass of choice Begin the layering process starting with the whipped cream, then the cake and the coffee until the glass is full and ENJOY!

Recipe Found at Keto and Co These low-carb funfetti cake pops by @queer_on_keto are easy to make and will bring a smile to anyone’s face! What You'll Need: For Cake: - Keto and Co Vanilla Cake Mix - 3 Tbsp butter - 2 eggs - ¼ tsp apple cider vinegar - 1/2 cup sugar free rainbow sprinkles For Frosting: - Keto and Co Buttercream Frosting Mix -1 1/2 cup butter (3 sticks) - 1/2 Tbsp cream of tartar OR 1 Tbsp lemon juice - 1 Tbsp vanilla extract - 1/4 tsp salt -Electric Mixer For Dipping: -2 bags of keto-friendly chocolate (white, milk or dark) Cake Instructions: Use one package of Keto and Co Vanilla Cake Mix, following the directions on the back Before baking, add ½ cup of your favorite low carb sprinkles Once the cake is baked and cooled, crumble it to resemble bread crumbs and let sit on the counter overnight to stale. You should yield approximately 3 cups of crumbs. Frosting Instructions: The day of the assembly, use one package of Keto and Co Buttercream Frosting Mix, following the directions on the back Assembly Instructions: Start by adding 3 Tbsp of frosting at a time. The mix should be pliable, holding shape when rolled into balls. It should not stick to your hands. About ⅓ cup of frosting. Using a small ice cream scooper, scoop cake pop pictures onto wax paper. Once done, roll into balls and insert lollipop/Cake Pop Sticks and let chill for two hours. Melt two bags of keto-friendly white chocolate chips in the microwave or over a double-boiler. Be careful when melting, while chocolate overheats fast. Dip cake pops into keto friendly white chocolate and dry standing upright. You can use either a cake pop stand or DIY one with a piece of styrofoam. Dust with Keto Friendly Rainbow Sprinkles Enjoy!

Recipe By GIANT International INGREDIENTS: 1 Cup heavy whipping cream 1 stick of butter (separated) ¼ Cup Powdered Erythritol 1 tsp vanilla 1.5 oz 100% unsweetened chocolate (for me this was 6 squares) 2 scoops Giant Chocolate collagen 1 scoop Giant Keto Cocoa ¼ c chopped nuts INSTRUCTIONS: 1. Place plastic wrap into a bread pan. Spray with cooking spray (my favorite is coconut oil). 2. Place cream, ½ stick butter(4 tbs) & erythritol in a sauce pot.  Heat over medium, stirring often. Allow to simmer and reduce for approximately 15 min.  Mix will thicken and yellow slightly.  Turn off heat and add vanilla. (You’ve just made Keto Sweetened condensed milk!) Allow to cool for a few minutes. 3. Add chocolate and the other ½ stick (4tbs) butter. Stir until completely melted and combined. 4. Add Giant Chocolate Collagen & Giant Keto Cocoa and mix till well combined. 5. Stir in mixed nuts. Pour into pan and place into freezer to set up. After 1-2 hours of chilling fudge is ready to be cut and enjoyed! Store in an airtight container in either refrigerator or freezer.

Recipe By GIANT International INGREDIENTS 2 ripe avocados, pitted and halved 4 large eggs kosher salt Freshly ground black pepper 3 slices bacon Freshly chopped chives, for garnish DIRECTIONS Preheat oven to 350°. Place avocados in a baking dish, then crack eggs into a bowl. Using a spoon, transfer yolks to each avocado half, then spoon in as much egg white as you can fit without spilling over. Season with salt and pepper and bake until whites are set and yolks are no longer runny, about 20 minutes. (Cover with foil if avocados are beginning to brown.) Meanwhile, in a large skillet over medium heat, cook bacon until crisp, 8 minutes, then transfer to a paper towel-lined plate and chop. Top avocados with bacon and chives and serve with a spoon.

This keto salmon burger recipe is made with three flavor-bursting ingredients: Rosemary Garlic Mayo, Dijon Mustard, and Tartar Sauce. Lightly dusted with flax meal, pan-fried until golden on the outside and tender on the inside, and served on top of a fresh bed of baby greens with thick, juicy slices of tomato, pungent red onions, creamy avocado slices, and spritzed with bright fresh lemon juice, our keto salmon burgers are then sauced with creamy, cool, dill-spiked tartar sauce. You can probably even make this recipe in just as much time as it would take you to wait in line and get back home (or faster?). Ingredients 1 6-ounce can of wild pink salmon 1/4 cup Primal Kitchen Rosemary Garlic Vegan Mayo 1 teaspoon Primal Kitchen Dijon Mustard 1 egg, lightly beaten 1/2 cup flax meal, divided into 1/4 cup portions 1/4 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons fresh parsley, chopped 2 tablespoons Primal Kitchen Avocado Oil 2 cups baby Romaine or Bibb lettuce 4 slices tomato 1/2 avocado, sliced 12 thin slices red onion 1/4 cup Primal Kitchen Tartar Sauce , for serving 4 lemon wedges, for serving How to Cook Salmon Burgers Open the canned salmon and drain the water inside. Place the drained salmon in a large mixing bowl. Break up any big chunks of salmon with a fork. Add the mayo, mustard, egg, 1/4 cup of flax meal, salt, pepper, and parsley to the bowl. Stir to combine. Shape the salmon mixture into 4 burgers. Dust the outside of each burger with additional flax meal to coat. Place the burgers on a plate and refrigerate for an hour before cooking (this will help the burgers stay together and not fall apart during cooking). Remove the burgers from the refrigerator and place on the counter for 10 minutes to come to room temperature. Place a cast iron skillet over medium high heat. Add avocado oil and allow to warm. Place salmon burgers in the skillet. Cook burgers for 4–5 minutes, then flip and cook for 4–5 minutes on the other side. Serve the salmon burgers on top of the simple green salad with a couple of avocado slices, lemon wedges, and about 2 tablespoons of tartar sauce. Pro tip: If you haven't opened your jar of Primal Kitchen Tartar Sauce yet, place it in the refrigerator even before it's opened. The sauce will thicken when cold. If you prefer a thinner sauce, leave it out on the counter for 10–15 minutes to warm up before using.

Recipe By Swerve Sweets Ingredients Crust 1 cup almond flour ¾ cup unsweetened cocoa ½ cup Swerve, Granular 6 TBS melted butter Tart 1 ¼ cup heavy whipping cream 9 oz keto dark unsweetened chocolate (chopped or broken into pieces) 1 tsp vanilla extract 2 eggs (room temperature) ½ tsp salt ¾ -1 cup Swerve, Confectioners Glaze 2 oz unsweetened chocolate 1/4 cup Swerve, Confectioners 1/2 cup whipping cream 2 teaspoons sour cream Instructions Crust Preheat oven to 325°F with rack in middle. Stir together all ingredients and press evenly onto bottom of 9 " tart pan. Bake until firm, about 10 minutes. Cool on a wire rack 15 to 20 minutes. Tart Increase oven temperature to 350 degrees. Bring cream to a boil, then pour over chopped chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. In a separate bowl, whisk together vanilla, eggs, salt and Swerve, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set and center is slightly wobbly - about 15 to 20 minutes. Cool completely in pan on rack about 1 hour. Center will continue to set as tart cools.

Recipe By Swerve Sweets Ingredients Cake 2 cups finely shredded zucchini ½ tsp salt 1 box Swerve Chocolate Cake Mix 3 large eggs, room temperature ⅓ cup butter, melted 2 tbsp water 1 tbsp vanilla extract Chocolate Glaze 1/2 cup heavy whipping cream 2 oz unsweetened chocolate, chopped ¼ cup Swerve Confectioners ½ tsp vanilla extract Instructions Cake Set the shredded zucchini in a sieve in the sink and sprinkle with salt. Toss to combine and let drain one hour. Then place the zucchini in a tea towel and squeeze out as much moisture as possible. Preheat the oven to 350 and grease a 9 x 5 inch loaf pan Line the pan with parchment paper with overhanging sides for easy removal and grease the parchment paper. Place the box of chocolate cake mix in a large bowl and use a rubber spatula to break up any clumps. Add the zucchini, eggs, butter, water, and vanilla extract and stir until well combined. Spread the batter in the prepared baking pan and bake 50 to 60 minutes, until the top is firm to the touch and a tester inserted in the center comes out clean. Remove and let cool completely in the pan, then lift out by the parchment carefully. Chocolate Glaze In a medium saucepan over medium heat, bring the cream to just a simmer, then remove from heat and add the chopped chocolate. Let sit 5 minutes and then whisk until smooth. Whisk in the confectioners sweetener and vanilla extract Let cool another 5 to 10  minutes to thicken, then slowly pour over the cake, letting the glaze drip down the sides. Refrigerate 1 hour to set the glaze before serving. Note: Add ½ cup sugar-free chocolate chips to the batter if you REALLY love chocolate! Serves 16