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Ingredients: Full fat cream cheese Frozen strawberries Heavy cream Erythritol Sweetener cold water Chia Seeds Optional: Add Keto Cheesecake Protein Mix Instructions Combine all ingredients into a blender and blend until everything has been combined and smooth. Add some ice cubes for desired thickness Pour into glass and sprinkle chia seeds on top.

Ingredients 1 1/2 unsweetened dessicated coconut 2 Tablespoons coconut flour 1 Cup almond meal 1/4 cup coconut oil (soft, room temp) 2 Eggs 4 Tablespoons liquid stevia 1 Tsp vanilla extract Directions: Combine all ingredients and place into the food processor Preheat oven to 340 F Grease a 10" pie pan with removable loose bottom - easier to unmold the pie. Place all the ingredient into a food processor and process until a crumble is forming - about 1 minute. Gather the crumble on a hard surface with your hands to form a ball of dough. Since it will be very crumbly, place the dough onto a piece of plastic wrap sheet. Gently wrap to enclose the dough and form a ball. Refrigerate dough ball for 20 minutes until it firms up. Transfer the dough ball into a 10 inch pie pan with removable loose bottom. Hint: Using a removable loose bottom pan is the easiest way to lift out the crust from the pan. Firmly press the fragile and crumbly dough with your hands to cover all the pan being sure that this crust is easy to unmold from the pan it is important to firmly press the dough on the pan leaving no air or empty spaces should be left or it could break easily when baked. Decorate the edges of the crust with a fork making tiny holes all around the pie crust. This also helps to prevent airflow between the pan and delicate crust while baking. Pre bake at 325 F for 20-25 minutes or until golden brown covering the pie after 10 minutes with a piece of foil to avoid the border to burn. Carefully unmold after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.

Recipe Found on So Nourished Updated Apr 21, 2020 by Amanda Bochain A dump cake is is literally the easiest way to make cake ever. This type of cake is made simply by just dumping all the ingredients together in a bowl and stirring without beating the eggs or whipping the butter and the flour is not sifted nor alternated between adding wet and dry ingredients- Just put everything into one mixing bowl and you stir. Dump cakes can be made with a variety of other flavors depending on which fruits are in season given the time of year. Apples and cinnamon which is great especially for your fall fix. This recipe is also low carb, it is made with almond flour and coconut flour. Almonds and apple? Coconut and apples? Both amazing! This recipe uses a brown sugar erythritol (also called “golden” erythritol) which will lend a deeper, more rich taste to the apple cake. SO Nourished GOLD is a great option that we have often used and it really enhance all your low carb fall recipes. Using fresh apples give this cake a nice crunch and, in the fall, apples are certainly abundant! Use a more tart, crisp apple that is designed for baking like a honey crisp or golden delicious apple. The softer varieties, like Macintosh, are made more for eating and can get mushy when baked. If you want to skip slicing the fresh apples, you can also use a no sugar, low carb can of apple pie filing to take the place of the apples in the recipe. If you do use canned apple pie filling, you should also eliminate the quantity of erythritol as the filling is likely pretty sweet already. Sweetness is good in a cake but you don’t want it to be overbearing! Ingredients 1/2 cup almond flour 1/2 cup coconut flour 1 cup So Nourished Gold erythritol 1 tbsp ceylon cinnamon 2 tsp pure baking soda 6 large eggs, whisked 1/2 cup melted butter 2 large apples peeled, cored, sliced Instructions Preheat your oven to 325 degrees F. In a large bowl, combine all the dry ingredients. Add the eggs and butter and stir until a smooth batter forms. Fold in the apple slices. Pour the mix into a lightly greased 9 x 13 baking dish. Bake the cake for 45 minutes. Slice and serve while warm. You may also like some of these recipes: Fried Coconut Donuts Recipe Keto Coconut Berry Custard

What's not to love when it comes to low carb desserts, anyway? Not only does it just take a few minutes to throw this recipe together, but you don't even have to turn on your oven. Recipe Found on So Nourished Updated May 1, 2020 by Amanda Bochain Ingredients 2 1/2 tablespoons coconut oil 1/4 cup canned coconut milk 6 tablespoons So Nourished powdered erythritol 1 teaspoon vanilla extract 1 cup shredded unsweetened coconut 24 whole almonds (raw) 4 ounces raw organic cacao nibs Instructions Line a baking sheet with parchment and set aside. Melt the coconut oil in the microwave then stir in the coconut milk, powdered erythritol, and vanilla extract. Stir in the shredded coconut then shape the mixture into 12 small mounds on the baking sheet – top each mound with two whole almonds. Melt the dark chocolate nibs in a double boiler then stir smooth. Spoon the chocolate over the coconut almond mounds on the baking sheet, lifting them to coat the bottoms as well. Chill until the chocolate hardens then store in an airtight container in the fridge. You will need to chill the little coconut and almond clusters so they form properly and so the dark chocolate sets up nicely. However, this only takes a few minutes and then you just need to simply store the goodies in an airtight bag in the fridge. Gourmet Pure Vanilla Extract

The human body can adapt to using ketones, instead of carbs for fuel. Ketosis is like giving your body premium fuel like you would for a fine sports car. Typically we feed our body's simple carbs from breads and sugars for the immediate satisfaction of glucose. While it may seem unnatural at first to make the switch, the human body can adapt to using ketones, instead of carbs for fuel when carbohydrates are not available. When you starve the body of carbohydrates and only have fat available, then your liver uses fat as an alternative fuel. The liver then turns fatty acids into ketones. Your brain and body utilize these ketones for clean, and actually more effective energy that keeps you full – without slowing you down.

Recipe By USA Flava Jan 6 Modified By Healthy Life Selections Ingredients: 1 and a 1/2 Cups Almond Flour 1/2 Cup Butter 3/4 Cup Stevia Sweetener Powder 3/4 teaspoon Vanilla Extract 1 Whole Egg 1/2 teaspoon Baking Powder 1/2 teaspoon USA FLAVA Xanthan Gum 3/4 Cup ChocZero Chocolate Chips Recipe Instructions: Preheat your oven to 350 degrees Fahrenheit and melt your butter on stove top. Mix your butter and stevia powder in a Mixing bowl and beat until well combined. Add in your egg and vanilla then beat on low for 15 seconds. Add your xanthan gum, baking powder and almond flour until well combined. Remove dough from bowl and add in your chocolate chips kneading them into the dough. Shape into 12 balls and place on baking trays then bake for 10 minutes.

Recipe Found at Primal Foods January 9, 2020 Keto Caramel Macchiato for those daily coffee drinkers—fiercely loyal to the habit—are often loathe to change their brand of coffee beans (or coffee shop they frequent) let alone the amount of dairy and sugar they add to the caffeinated, bitter beverage. If you’re a lover of the sexed up coffee milkshake (a.k.a. frappuccino, macchiato, or syrupy flavored lattes), and are looking to cut down on the sugar in your diet, you’re in for a treat. This keto caramel macchiato has just 8.5 grams of carbs per drink—compare that to the 35 grams of carbs in the same drink at the coffee shop with the green mermaid logo. Ingredients To make the keto caramel: 1 tablespoon Nutpods Caramel Creamer 1 scoop Primal Kitchen Collagen Fuel Drink Mix - Vanilla 2 tablespoons packed Brown Sugar Swerve Pinch of salt To make the coffee drink: 4 ounces espresso (about 4 shots of espresso)* ¾ cup Nutpods Caramel Creamer 2 scoops Primal Kitchen Collagen Fuel Drink Mix - Vanilla ½ cup water *You can replace espresso with 4 ounces of strong drip coffee. Equipment: Milk frother Instructions To make the keto caramel: In a small saucepan over low heat, heat Nutpods Caramel Creamer. Add vanilla collagen fuel, and whisk until smooth. Add Swerve and pinch of salt, and continue to whisk. Turn heat up to medium high. Bring mixture to a boil, whisking continuously, for one minute or until sugar granules are dissolved. Remove caramel from burner and transfer to a heat-resistant container. Let cool for 5 to 10 minutes until the caramel comes to room temperature. Use immediately. This makes more caramel drizzle than you need for two caramel macchiato drinks. Store the remaining keto caramel in an airtight container in the refrigerator for up to one week. Remove the caramel from the fridge, allow it to come to room temperature, then whisk well before using. To make the coffee drink: In a small saucepan over medium heat, add ½ cup Nutpods Caramel Creamer, 2 scoops Primal Kitchen Vanilla Collagen Fuel, and ½ cup water. Whisk until smooth and warmed through. Set aside. Pour drip coffee or espresso shots into the bottom of two mugs. Pour an even amount of the creamer, collagen, and water mixture on top of the coffee in each mug. Use a milk frother to incorporate air into the remaining ¼ cup of Nutpods Caramel Creamer until it’s light and frothy. If you don’t have a milk frother, use electric beaters. Spoon an equal amount of frothed creamer at the top of each mug. Drizzle the keto caramel sauce on top of the frothed creamer on each mug. You might also like these other collagen latte recipes: 2 Ingredient Matcha Keto Latte with Collagen 2 Minute Keto Chai Tea Latte with Collagen Pumpkin Spice Collagen Latte Goldyn Coconut Collagen Latte Vanilla Collagen Hemp Latte 3 Collagen Tea Latte Recipes Vanilla Collagen Fuel Latte

Fat bombs are the perfect snack for keto followers to eat in order to get an energy boost. Pop a delicious fat bomb in your mouth and you just provided your body with healthy energy to use! Fat is also essential to help the body absorb vitamins and nutrients so these little balls of fat help with this as well. Seems like a great snack! Fat bombs are typically made with a mix of butter, coconut oil, cream cheese, nuts and seeds. They are loaded with fats and have little to no carbs. When you are on a ketogenic diet, your body is in a state of ketosis where it is burning fats as fuel rather than carbs. That means, when your body needs energy, you need to consume fats to get that energy. Recipe Found on So Nourished Updated Apr 11, 2020 by Amanda Bochain Ingredients 1/2 cup chopped strawberries 2 Tbsp So Nourished powdered erythritol 2 tsp vanilla extract 3/4 cup cream cheese 1/4 cup butter softened Instructions Mash the strawberries in a medium mixing bowl with a fork. Stir in the powdered erythritol and vanilla extract then set aside. Beat together the cream cheese and butter until light and fluffy then beat in the strawberries. Spoon into silicone molds and freeze for 2 hours until set. Pop the fat bombs out of the molds and store in an airtight container in the freezer.

Whip up this cinnamon roll fat bomb recipe today and enjoy the healthy, energy boosting fats, the delicious winter flavors and the quick snack that this recipe helps you make! We strongly recommend that you double or even triple the batch as you are sure to eat them quite quickly. These beautiful keto fat bombs also freeze really well so stick a few in an airtight container and save them for later- you will be glad to have them on hand when you need a delicious boost of energy. Enjoy! Recipe Found on So Nourished UpdatedApr 21, 2020 by Amanda Bochain Eating keto means increasing your fat intake significantly. Once your body enters into the metabolic state of ketosis, healthy fats will be your fuel. So, when you are feeling low on energy, you need to eat some healthy fats! That is why people on keto diets swear by fat bombs. People on other diets may look at a fat bomb and think that it is unhealthy but, all keto followers know that fat bombs are sources of pure energy! Ingredients 1 cup cream cheese soft 8 tbsp grass fed butter 1/2 cup natural almond butter 1/2 cup So Nourished GOLD 2 tsp ground cinnamon 1 tsp vanilla extract Frosting 1/4 cup cream cheese soft 1 tbsp heavy cream 1 tbsp So Nourished GOLD 1 pinch ground cinnamon Instructions Place all the ingredients for the fat bombs in a mixer and blend until smooth. Be sure to scrape down the mixing bowl a few times to incorporate all of the ingredients well. Cover the mixing bowl and place the mix in the fridge for about 30 minutes to firm. Remove the bowl from the fridge and scoop the mixture into tablespoon sized balls. Roll the balls, using your hands, to make them smooth and circular. Place the rolled balls on a parchment lined sheet tray and then place in the freezer for about an hour to harden. While the fat bombs are in the freezer, make the frosting. Combine all the ingredients for the frosting in a mixing bowl and beat together until smooth and fluffy. Once hardened, remove the fat bombs from the freezer and dip the top of each ball in the frosting. You can also drizzle the frosting over the fat bombs using a piping bag with a small hole cut in the tip for a more pretty design! Store in the freezer and enjoy!

Found at So Nourished Published Jan 28, 2019 by Vicky Abrams Medically reviewed by Dr. Rosmy Barrios, MD Everybody needs a little dinner inspiration from time to time–and this recipe definitely delivers! If you're in the mood for the ultimate low carb comfort food, then look no further than this loaded cauliflower bacon casserole. Ingredients 1 1/2 pounds chopped cauliflower 1 cup shredded cheddar cheese 1/2 (8-ounce) package cream cheese (divided) 1/4 cup sour cream 1/4 cup sliced green onions salt and pepper 1 teaspoon garlic powder 8 slices bacon (cooked and chopped) Instructions Preheat the oven to 350°F and lightly grease a 9-inch square baking dish with cooking spray. Place the cauliflower in a microwave-safe bowl and add a tablespoon of water. Cover with plastic and microwave on high heat for 5 minutes. Mash the cauliflower using a potato masher until smooth. Stir in the cheddar cheese, cream cheese, sour cream, and green onions. Season with salt and pepper and stir in the garlic powder and bacon. It's so easy to throw together, but the outcome tastes like you've been in the kitchen all day!

Recipe found at So Nourished Updated May 8, 2020 by Vicky Abrams Ingredients 1/2 cup coconut flour 1/2 cup So Nourished powdered erythritol (divided) 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 4 large eggs 1/2 cup unsweetened almond milk 1/4 cup butter (melted) 1 teaspoon vanilla extract 1/4 teaspoon liquid stevia extract 1/4 cup unsweetened shredded coconut (toasted) Instructions Preheat the oven to 325°F and grease a donut pan with cooking spray. Whisk together the coconut flour, ¼ cup powdered erythritol, baking powder, cinnamon, and salt in a mixing bowl. Add the eggs, almond milk, butter, vanilla, and liquid stevia extract then stir smooth. Spoon the batter into the donut pan, filling each well about 2/3 full. Bake the donuts for 15 to 16 minutes until just browned around the edges then cool in the pan for about 5 minutes. Turn the donuts out onto a wire rack to cool completely while you heat ½ inch of avocado oil in a large skillet over medium heat. In a shallow dish, combine the toasted coconut with the remaining ¼ cup powdered erythritol. Fry the donuts for 1 to 2 minutes on each side in the hot oil then dip both sides in the coconut mixture, pressing down lightly. Cool the donuts on the wire rack and enjoy.

Recipe found at So Nourished Updated Apr 19, 2020 by Vicky Abrams Medically reviewed by Dr. Rosmy Barrios, MD Life just doesn't' get any better than this delicious low carb coconut berry custard! Have an upcoming party? Making dessert for your family? Or maybe you just want to treat yourself to something amazing. Make sure this perfect dessert .is the first option on your list Your guests will love it, your family will ask for more and you will enjoy every bite knowing that it is low carb and keto approved! Have fine dining to your very own table with this exquisite low carb Coconut Berry Custard recipe! The rich, creamy texture makes this an elegant dish that is downright delicious. Nothing can compete with this smooth custard that you can easily top with any of your favorite keto friendly fresh berries. Forget cake at your next party, serve up Coconut Berry Custard to impress your guests and they will treat their taste buds with each and every bite. Ingredients 3 cups canned coconut milk 1 cup So Nourished powdered erythritol 4 large egg yolks 1 large egg 1 tablespoon vanilla extract Instructions Preheat the oven to 325°F and place six ramekins in a roasting pan. Heat the coconut milk in a saucepan over medium-high heat until almost boiling. Whisk in the powdered erythritol then remove from heat. In a bowl, whisk together the egg yolks, egg, and vanilla extract. Slowly whisk the heated coconut milk into the mixture then skim off any foam that forms. Divide the custard among the six ramekins then fill the pan with water halfway up the sides. Bake for 25 to 30 minutes until the custard is set. Transfer to the fridge and chill for 4 hours before serving with fresh berries.