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Recipe By Lakanto Sugar-Free Virgin Mojito Ingredients & Instructions 2 sprigs fresh mint 3 wedges fresh lime 1 can of Lime La Croix Lakanto Original Liquid Sweetener to taste This recipe makes one mojito. We recommend prepping a full lime and a handful of mint sprigs at a time if you're hosting. It's quick to stir up this easy mojito: squeeze 3 lime wedges into glass add 5-6 drops of liquid monk fruit muddle mint into lime and sweetener in glass add ice pour lime sparkling soda over top, then stir to meld the flavors

By Primal Kitchen Note: Place the bowl of your ice cream maker in the freezer overnight the night before you want to make this ice cream. Ingredients 1 cup macadamia nuts 1 can unsweetened coconut milk, well combined 1 scoop Primal Kitchen Collagen Fuel Drink Mix - Vanilla Coconut 1 teaspoon pure vanilla extract 1 teaspoon peppermint extract ⅛ teaspoon salt 2 Primal Kitchen Chocolate Mint Chip Protein Bars Equipment Food processor Ice Cream Maker Instructions Dump macadamia nuts into a food processor. Pulse nuts until they resemble a smooth, spreadable consistency. Set macadamia nut butter aside in a separate bowl. Whisk coconut meat and liquid together in the can with a fork until it comes together into a smooth milk. Pour coconut milk into a liquid measuring cup with a pourable spot. Add 1 scoop Primal Kitchen Collagen Fuel Vanilla Coconut to the coconut milk. Add ¼ cup macadamia nut butter, vanilla, peppermint extract, and salt. Whisk ingredients together until well combined. Pour ice cream mixture into the very cold bowl of your ice cream maker. Turn ice cream maker on and let it churn for 15 minutes to thicken. Break mint chip protein bars into small, bite-sized pieces. Add protein bar chunks into the ice cream maker. Let the mixture churn until it’s as thick as you like it. This ice cream is best eaten right away. You can store it or any leftovers in the freezer, but the freshly churned ice cream has a creamy, semi-soft consistency of slightly melted ice cream. The new PRIMAL KITCHEN® Mint Chip Protein bar captures the taste of your favorite cone in a convenient bar, boasting 8g of protein* in every serving. Made without gluten, grain, soy, or dairy, this Keto Certified bar is the perfect midnight snack or afternoon treat.

Ingredients 2 cups water 4 scoops Primal Kitchen Dragonfruit Collagen Quench 2 tablespoons fresh lime juice 4 cups seedless watermelon, cubed 1/2 teaspoon salt 4 cups coconut milk yogurt Instructions Place the first five ingredients in a blender. Blend on high speed until smooth. Pour the mixture into a metal pan and freeze for 2 hours. Remove pan from the freezer and use a fork to scrape the mixture. Place the metal pan back in the freezer for 45 minutes. Remove pan from the freezer and use a fork to scrape the mixture. Repeat process every 45 minutes for another 3 hours. Remove the metal pan from the freezer. Use an ice cream scoop to scoop up the Italian ice into serving dishes. Layer on top of 1 cup of chilled coconut yogurt per serving, if desired.

Make this easy, healthy and delicious recipe quickly in just 2 minutes. This chai tea is from a combination mixture of tea leaves, ginger root and spices such as cardamom, cinnamon, cloves, and black pepper. Recipe By Primal Kitchen Ingredients 4 scoops Primal Kitchen Chai Tea Collagen Keto Latte Drink Mix 2 cups unsweetened almond or coconut milk (16 ounces) Instructions In a small saucepan over medium-high heat, warm the milk until it starts to bubble a bit on the sides. Stir milk and allow to simmer (you don’t need a roiling boil here, just a few small and gentle bubbles) for about 1 minute. Pour warm milk into a blender. Add Chai Tea drink mix, and blend on high speed until well combined and a little frothy (about 20 seconds). Be careful to place the lid of the blender on tightly. You may also want to hold a kitchen towel on top of the top while you blend to avoid any hot liquid splashing out. Pour into two mugs and serve.

Healthy snacking on a keto diet is extremely hard but sunflower seeds are a great way to snack without getting out of ketosis. Are Sunflower Seeds Keto? Sunflower seeds not only it fits the keto-profile, but are also loaded with numerous health benefits. But in keto everything has to be measured before it gets in. 30 g of sunflower seeds provides 175 calories and enough Omega-6 fatty acids for a day. Be cautious, not to overeat. Sunflower seeds are great, but in moderation, like anything else. Excess quantities of seeds will yield negative outcomes for you and your diet. To prevent this, hulled seeds are best. What makes Sunflower seeds Keto As you may know, the ketogenic diet transforms your body into a fat burning machine. This enables your body to use stored fat as fuel, this leads to immense weight loss. To make this happen, we provide our bodies with more fats and proteins that we usually do, while at the same time giving our bodies less carbs. you have to do all this without compromising on micronutrients. If you can manage all that, ketones are produced, which can be used an alternative source of energy when your body detects low blood sugar (glucose). This process is called ketosis. In general, foods that are high in fats, with moderate proteins, and low in carbohydrates but filled with vitamins and minerals can be categorized as keto-foods. 1 Oz of sunflower seeds contain: Fat – 14 g Protein – 6g Carbs – 3g Fiber – 2g As we can clearly see, sunflower seeds do satisfy the keto-foods criteria. But is it really keto? What about its vitamins and minerals? 10 Reasons why you should have them Sunflower seeds have Chlorogenic Acid. This decelerates our bodies natural inclinations to release glucose into our bloodstream after a meal. This has proven highly effective in the weight loss process. They help in Hormone Regulation. Which is amazing for PCOS/PCOD women. They the Replenishes Electrolytes that you’ll loses during the ketogenic diet Seeds are rich in Vitamin E and stops coronary heart disease, support immune function, prevents inflammation, promotes eye health, and lowers risk of cancer. Zero Cholesterol makes them ideal for heart. Seeds are high in Copper. This enables absorption of iron in digestive system resulting in increased level of red blood cells thus, getting rid of anemia. Osteoporosis and epileptic seizures can be fought with help of the naturally occurring Manganese in sunflower seeds. Selenium in them possess antioxidant properties, reduce cancer risk, asthma symptoms and support thyroid function. Contains Monounsaturated and polyunsaturated fatty acids – type of ‘good fats’ that protect arteries. Dealing with Vitamin B deficiency? Add this to your diet and say goodbye to deficiency forever. This little food can have a huge impact. They can help you tremendously during a harsh ketogenic diet. Sunflower seeds are gluten free and a great source of fiber enriched with essential nutrients and vitamins.

Did anyone say ketogenic snacks weren't delicious? INGREDIENTS 1 cup packed soft whole dates, pitted 1/2 cup raw almonds 1/2 cup raw cashews 2 Tbsp Cacao Powder 2 Tbsp Super Seeds 2 Tbsp Maca Powder 2 tsp vanilla extract 1/4 tsp salt 2 Tbsp water 1/4 cup mini chocolate chips or cocoa nibs 2-3 Tbsp Cacao powder for rolling if desired DIRECTIONS 1. In a food processor, pulse together the dates, almonds, cashews, cacao powder, super seeds blend, maca powder, salt and water until the mixture starts to clump together. Fold in the cocoa nibs or chocolate chips. 2. Scoop into bite size balls and roll in cacao powder.

Primal Kitchen vinaigrettes and marinades add herby, slightly sweet flavor to the chicken, and cook the chicken with rich, clean-tasting avocado oil by Primal Kitchen. We keep the carbs low by subbing cauliflower rice instead of regular rice, and bump up the flavor and texture with sweet, chewy sun-dried tomatoes, briny, salty olives, and sharp, creamy feta cheese. Garnish with a few torn fresh basil leaves for a palate-cleansing hint of anise, and enjoy the Italian-Greek mashup. Recipe By Primal Kitchen Ingredients 1 cooked chicken thigh or breast 2 tablespoons Primal Kitchen Balsamic Vinaigrette & Marinade 1 tablespoon Primal Kitchen Italian Vinaigrette & Marinade 1 tablespoon Primal Kitchen Avocado Oil 1 cup cauliflower rice 1/2 sliced tomato, optional 1 tablespoon sun-dried tomatoes, chopped 1 tablespoon pitted olives, chopped 2 tablespoons crumbled feta cheese, optional 4–6 leaves fresh basil, torn, optional Salt and pepper, to taste Instructions How to prepare the chicken... Place the chicken in a bowl and season both sides with salt and pepper. Pour about 1 tablespoon of Primal Kitchen Balsamic Vinaigrette & Marinade plus 1 tablespoon of Primal Kitchen Italian Vinaigrette & Marinade on top. Flip the chicken so it gets coated in dressing on the other side too. Place in the refrigerator to marinate for at least 30 minutes and up to 1 hour. When chicken has finished marinating, remove from refrigerator and allow to come to room temperature on the counter (about 10 minutes). Heat an indoor grill pan or cast-iron skillet to medium-high. Add 2 teaspoons of Primal Kitchen Avocado Oil to the pan. Cook chicken thigh for about 6 minutes per side, and chicken breast for about 7 minutes per side (depending on how thick your chicken pieces are). Cooked chicken should register 165ºF on a meat thermometer when inserted into the thickest part of the meat. Remove the chicken from the pan and allow to rest on a cutting board for 5-10 minutes. Slice chicken into bite-sized pieces. How to prepare the cauliflower rice... In a small skillet over medium-high heat, add 1 teaspoon of Primal Kitchen Avocado Oil . Add riced cauliflower and cook for about 6–7 minutes, stirring often. Sprinkle with salt and pepper. Remove from heat. Assemble the meal... Add cauliflower rice to a bowl or plate. Top with tomatoes, olives, cheese (if using), sliced chicken, and fresh basil (if using). Drizzle with 1 tablespoon (or however much you’d like!) Primal Kitchen Balsamic Vinaigrette & Marinade

Traditional muffins made with flour, added sugar, and often fruit for flavor and interest obviously contain too many carbs to be keto. But, if you substitute a nut flour for the all-purpose flour (or make it even easier and use a ready-to-go keto muffin mix), use a keto sweetener like monk fruit, and a fruit that’s low in carbs but big in flavor, you have a keto-friendly muffin that can help you satisfy any muffin cravings you may get. Keto Lemon Poppy Seed Muffins Time: 50 minutes Servings: 12 muffins Ingredients 2 cups Birch Benders Keto Pancake & Waffle Mix ¼ cup Primal Kitchen Avocado Oil ¾ cup plus 2 tablespoons water ½ cup poppy seeds ¼ cup monk fruit 2-3 drops lemon essential oil 1 lemon, zested Instructions Preheat oven to 350ºF.  In a large mixing bowl, combine all ingredients. Mix well to combine. Spray a muffin tin with the Primal Kitchen Avocado Oil Spray, or line with paper cups. Spoon an equal amount of mixture into each muffin tin slot (leave about ¼ inch from the batter to the top of the circle of each muffin slot). Bake for 35–40 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove tin from the oven and allow muffins to cool for about 5 minutes in the tin before removing.

INGREDIENTS 3/4 cup almond flour 1/4 cup BBF Organic Coconut Flour 1 tsp baking powder 1/4 cup almond milk 1 Tbsp BBF Monk Fruit Sweetener 1/4 tsp salt 3 Tbsp cold butter - cut into small pieces 5 egg whites 1 cup heavy whipping cream 2-3 Tbsp Torani sugar free vanilla syrup 1/2-1 tsp almond extract 1/2 lb strawberries - sliced Directions 1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2. In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and monk fruit. Incorporate the cold butter into the flour mixture by using your hands until the butter is broken down into pea sized pieces. 3. Add the almond milk and mix to combine. 4. Beat egg whites on high speed until soft peaks form. Gently fold in the egg whites into the flour mixture until well combined. 5. Using a spoon or scoop, drop biscuits onto the parchment paper lined baking sheet. Place them at least 1 inch apart. 6. Sprinkle the tops of each biscuit with a little bit of Monk fruit. 7. Place in the oven and bake 15-20 minutes or until the tops start getting some color and a toothpick comes out clean. 8. Allow the biscuits to cool completely. 9. Top with strawberries and cream and enjoy!

Recipe Found at Primal Kitchen Ingredients: 2 small russet potatoes 1 head cauliflower 3 tablespoons cassava flour, plus more for dusting ¾ teaspoon Himalayan salt 4 tablespoons Primal Kitchen Extra Virgin Avocado Oil 6–7 fresh sage leaves ½ teaspoon lemon zest Instructions Peel and cut potatoes into 2-inch pieces. Place in a large bowl filled with water to remove excess starch. Allow to sit for 5–10 minutes before removing from water. Remove the green exterior leaves from the cauliflower. Use a sharp knife to cut away the core of the cauliflower. Cut any large pieces of cauliflower into smaller florets. Steam cauliflower florets until tender, about 5–7 minutes. Place cooked cauliflower into a food processor or high-speed blender and pulse until relatively smooth (no big unprocessed pieces left). Place cauliflower in a large piece of cheesecloth or a clean kitchen towel, and squeeze out any excess moisture. Boil potatoes until fork tender, about 15–17 minutes. Drain potatoes. Using a potato ricer or food mill, rice potatoes into a large bowl. Add cauliflower, and mix until just combined. Add cassava flour, salt, and 2 tablespoons avocado oil. . Mix until it comes together like a dough. If the dough isn’t coming together, add a bit more cassava flour and a bit more avocado oil until it does. Take care not to over-mix the dough. Working the dough too much will give the gnocchi a gummy texture. Flour a clean surface with cassava flour, and place gnocchi dough in the center. Using your hands, shape the dough into a ball, then start to flatten it out. Divide the dough into quarters. Roll each quarter into a long snake-like shape. Cut the dough into ½-inch pieces, and repeat until you’ve cut all of the gnocchi. Add 1 more tablespoon avocado oil to the hot skillet. Fry sage leaves in oil, about 2 minutes, or until crispy. Remove leaves and drain on a paper towel. Plate the gnocchi. Add a few fried sage leaves, lemon zest, and additional salt, if desired. Enjoy!

Primal Kitchen recipes are great! Post your own variation of this recipe or tell us how you liked this one. Ingredients: 1 Cali'flour Foods Italian Pizza Crust (or any grain-free cauliflower pizza crust) 1 avocado, half mashed, half sliced ¼ cup Primal Kitchen Cilantro Lime Dressing 1 tablespoon Primal Kitchen Avocado Oil 3 eggs Salt and pepper, to taste 6 ounces pulled pork ¼ cup cojita cheese 1 tablespoon cilantro leaves ⅓ cup pico de gallo 1 tablespoon red onion, finely diced Instructions Bake crust according to package directions. If you’d like to make your own cauliflower crust, check out this recipe. In a medium-sized bowl, mash half of an avocado with a fork. Stir in Primal Kitchen Cilantro Lime Dressing. Spread the sauce on top of the cauliflower crust like you would a pizza sauce. In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Crack 3 eggs into the skillet and season to taste with salt and pepper. Fry eggs for 2 minutes on one side. Remove the fried eggs from skillet and turn the stove off. Add eggs to cauliflower crust. Sprinkle pulled pork and cotija cheese on crust. Turn the oven to broil. Place pizza/tostada under the broiler for 1 minute to melt the cheese slightly. Remove from oven and turn off. Scatter cilantro leaves, pico de gallo, avocado slices, and diced red onions on top. Slice and serve.

By Primal Kitchen An extraordinarily unique change from other bowl or salad toppers like high-carb croutons, roasted chickpeas, or dry-roasted edamame, the Brami Snacks Lupini Beans are blanched and lightly fermented in vinegar and lemon juice, and complement the tangy richness of the Avocado Oil & Vinegar vinaigrette used to accent the flavor of this keto macro bowl. Ingredients: 1 cup spinach, washed and dried ¾ cup cauliflower rice, cooked 4 ounce skinless chicken breast, cooked ¼ cub red cabbage, shredded 5 cherry tomatoes, sliced ¼ small hothouse or English cucumber, sliced ¼ avocado, sliced 25 Brami Snacks Lupini Beans with Sea Salt & Vinegar 3 tablespoons Primal Kitchen Avocado Oil & Vinegar Vinaigrette & Marinade Instructions Place spinach in the bottom of a large bowl. Top spinach with cauliflower rice, chicken, red cabbage, tomatoes, cucumbers, sliced avocados, and Brami Lupini Beans. Drizzle Avocado Oil & Vinegar Vinaigrette on top, and enjoy!