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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.

Recipe Found on Now foods Heavenly Hip Hibiscus™ Tea This is a wonderful drink to sip on a quiet afternoon when you are ready to relax and reflect for a moment. Recipe provided by holistic health and celebrity wellness coach Kelly LeVeque. INGREDIENTS 1 cup Heavenly Hip Hibiscus™ Tea 2 or 3 drops Liquid Stevia Coconut Flavor 1 serving Collagen Peptides Powder 1 tablespoon Liquid Coconut Cooking Oil, Organic DIRECTIONS Print this recipe Steep tea bag in a glass of hot water for 5 minutes. Remove tea bag and pour steeped tea in a blender. Add coconut stevia, coconut oil and collagen and blend to emulsify into a caffeine-free coconut latte.

Recipe From So Nourished Updated May 22, 2020 by Amanda Bochain Curry is a traditional combination of spices that originated in India. While there are many full meals that are considered “curry”, the name typically refers to the spice combination in the dish. A classic curry blend is made with turmeric, cumin, coriander, ground ginger and dried chilies. This blend of spices is what makes curry, curry! Ingredients 1 1/2 tbsp coconut oil 1/4 tsp crushed red pepper flakes 2 tbsp chopped garlic 1/2 cup chopped white onion 1 tsp curry powder 1/4 tsp salt 1 pound baby spinach 1/4 cup cream cheese 1/4 cup heavy cream Instructions Add the coconut oil to a large saute pan along with the red pepper flakes and onion. Heat over medium, stirring constantly until the onions begin to soften, about 5 minutes. Add the garlic sliced and cook for one more minute. Add the curry powder and cook for another minute, stirring occasionally. Add the spinach to the pan and stir until wilted, about 1-2 minutes. Add the heavy cream and cream cheese and cook stirring constantly, until the cream cheese is melted and blended in.

Found on So Nourished Recipes Published May 26, 2020 by Amanda Bochain When you wake up in the morning while in ketosis, fat is the bodies fuel and after sleeping all night long, burning the fats that are already in your body, you are going to need a good boost of fat to wake you up! Smoothies are a fantastic way to get the nutrients you need Avocado is one of the best sources of healthy fats which is the main ingredient of this delicious drink. Avocado is very high in fats and is a food that so many love already. Ingredients 1 ripe avocado 1 cup crushed ice Instructions Place the avocado, coconut milk, almond milk, ginger, turmeric, So Nourished GOLD and lemon juice in a blender and puree until smooth. Add the ice and blend again until the ice is blended in well. Pour into two glasses and serve. Avocado has a very mild taste, it goes well in a lot of dishes. Here are a few others you may want to try: Spicy Avocado Egg Cups Avocado Oil Chimichurri

When you wake up in the morning, you want to start your day right with this low carb, healthy, tasty and easy breakfast. Recipe found at So Nourished Published Aug 13, 2019 by Amanda Bochain Ingredients 1 Tbsp butter 1/2 small yellow onion sliced thin 1 1/2 cups fresh baby spinach 3 large eggs 2 Tbsp heavy cream salt and pepper 1 ounce goat cheese 1 green onion sliced thin Instructions: Melt the butter in a medium skillet over medium-high heat. Add the onion and sauté until browned then stir in the spinach and let wilt. Spoon the veggies into a bowl and reheat the skillet over medium-low heat. Whisk together the eggs, heavy cream, salt, and pepper then pour into the skillet. Cook until the edges begin to set then spoon the spinach mixture over half the omelet. Crumble with goat cheese then fold the omelet over the fillings. Cook until the egg is set then slide onto a plate and garnish with green onion to serve. Healthy Life Selections is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Recipe Found at So Nourished So what can you do when you want a welcoming bowl of oatmeal while on a keto diet? Make Noatmeal! Oats are not low carb and may completely throw you out of ketosis. Rather than use rolled oats, This noatmeal is based around hemp hearts, almond flour and flax seeds. These powerhouse ingredients combine to make a thick, soft bowl of cereal that is very similar in texture to oatmeal except these ingredients are even healthier than oats which makes this recipe even more desirable! Ingredients 3 tbsp raw hemp hearts 2 tbsp almond flour 2 tbsp ground flaxseed 1/4 cup chopped pecans 1 tsp So Nourished GOLD Instructions Add the hemp hearts, almond flour, ground flaxseeds and So Nourished Gold to a small saucepan. Add 1/2 cup water and stir. Heat over low heat, stirring constantly until thickened, about 3-5 minutes. Add the chopped nuts and serve warm. Enjoy!

These cinnamon, nutmeg scones are not only a delicious, keto-friendly breakfast treat, but they are also a natural air freshener- the smell of the scones baking in the oven will make your mouth water! How do we makes these awesome scones using only keto-approved ingredients? Keep reading to find out. Recipe found on So Nourished Ingredients 1 1/4 cup almond flour 1/4 cup So Nourished granular erythritol 1 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1 egg 1/4 cup heavy cream 1/4 cup butter, melted 1 tsp vanilla extract Glaze 2 tbsp cream cheese 1/4 cup butter 2 tbsp So Nourished powdered erythritol Instructions Preheat your oven to 350 degrees F and line the bottom of an 8” cake pan with a piece of parchment. Spray the sides of the pan with baking spray. Combine the almond flour, erythritol, baking powder, cinnamon, nutmeg and salt in a large bowl. Whisk together. Add the egg, heavy cream, melted butter and vanilla into the dry ingredients and stir well until smooth. Scoop the dough into the prepared baking pan and cook in the oven for 25 minutes or until golden brown on the top. Remove from the oven and let cool in the pan for 10 minutes then flip the scone out of the pan and continue to cool on a rack. Make the glaze by adding all the ingredients to a bowl and microwaving for 30 seconds. Stir and microwave for another 30 seconds if needed to fully combine the butter and cream cheese and dissolve the erythritol. Place the scone on a plate and drizzle the glaze over the top. Slice into eight pieces and serve.

Recipe Found at So Nourished Recipes By Amanda Bochain Eggs and avocados are a necessity on the keto diet cuisine. This recipe is a great new way to enjoy avocados and eggs! When your breakfast needs a little more excitement and variety, give this recipe a try! Avocado and Eggs with a Twist The first part of this recipe that is exciting and fun is that the avocado skin acts as a bowl, holding the eggs and avocado inside. It is like eating from a little avocado boat! So how do you get to that boat? It is actually quite easy. Once the avocado is cut in half and the pit is removed, you will scoop out just a little bit of the avocado flesh to make the opening in the avocado a little bit bigger. The avocado you scoop out can be eaten right away as you will not need it in the recipe. You can also mash it up with a little salt, pepper, and lemon juice and then use the mix as a simple guacamole to top these spicy eggs bowls. Don’t let even the tiniest bit of avocado go to waste! Once you have made your avocado bowls, you will fill them up with the egg mix. To give this meal a nice kick of spice, we have added jalapeno and red pepper flakes to the mix. Of course, you can simply skip both of these to make a more mild version. If you want it even stronger or more flavorful, sprinkle some fajita seasoning into the eggs before you beat them. Whisking the eggs before pouring them into the avocado shell is another thing that will set this recipe apart from other keto egg creations you have tried. Often times, eggs are left whole then fried or baked with the yolk intact. Whisking everything together gives the eggs a little extra fluff and a very different taste. It is amazing how much of a difference a quick whisk can make! If you are really a big fan of the soft yolk, simply crack the egg into the center of the avocado and then sprinkle all the seasonings over the top. You can also go a step further and separate the egg white from the yolk, whisk all the seasonings into the egg white and then sliced the whole yolk back into the egg white, keeping that soft, tasty yolk intact. Any way you choose will be delicious! The scrambled spicy eggs are baked inside the avocado shell and then topped with cheese and baked again. Once cooked, you will have a picture-worthy breakfast, covered in melted cheese and full of keto goodness. Grab a spoon or fork and scoop the eggs and avocado right out of the avocado bowl! What a perfect little meal in a perfect little vessel! Enjoy. Ingredients 2 large avocados 4 eggs, whisked 1/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp red pepper flakes 2 tbsp minced jalapeno 1/4 cup shredded cheddar cheese 2 tbsp fresh chives chopped Instructions Preheat your oven to 400 degrees F. Cut both avocados in half and remove and discard the pits. Scoop out about another 2 Tbsp of the avocado flesh, making the hole in the center larger. You should be able to fit about 3 TBSP inside the hole. Place the avocado halves on a lined sheet tray with the hole side up. In a small bowl, whisk together the eggs, salt, black pepper, pepper flakes and jalapeno. Pour the egg mix into the center of each avocado, filling the avocado hole to the top. Carefully place the tray in the oven and bake for 7 minutes. Remove the tray from the oven, sprinkle the cheese across each avocado and return to the oven to cook for another 5 minutes to melt and brown the cheese. Cook slightly longer if you like your eggs more firm (up to 8 minutes) Sprinkle the cooked eggs with the chives and serve while warm MACROS PER SERVING: • 272 Calories • 26g of Fat • 11g of Protein • 3g of Net Carbs Amanda Bochain is a professionally trained chef with over 17 years of culinary experience. She has a bachelors degree in Baking and Pastry Arts Management and owned her own bakery for several years. She is a mom to two young girls who are her official recipe taste testers.

By Primal Recipes April 29, 2020 What Is Hollandaise Sauce? Hollandaise sauce uses egg yolks, melted butter, and lemon juice to create a velvety, thick emulsion to drizzle on poached eggs, asparagus, Eggs Benedict, and more. It's one of the five "mother sauces" in French cuisine—that's mostly a fancy epicurean way of saying that hollandaise sauce is a foundational basic in French cooking. Just because hollandaise sauce has a simple ingredients list doesn't mean it's easy to make. Emulsion sauces can "break" or separate, meaning the clarified butter can separate from the egg yolks, or excessive heat can make the egg yolks curdle and create little clumps of scrambled eggs in a sauce that's supposed to be smooth. Of course there are hacks to fixing these whoopsies, but this level of delicacy and precision can be a bit precious for a home cook. Ingredients 1 bunch asparagus* (about 12-14 medium spears) 1 tablespoon Primal Kitchen Avocado Oil 1/4 teaspoon salt 4 tablespoons Vegan Hollandaise Sauce (see recipe above) 1 teaspoon parsley, chopped 1/4 teaspoon freshly cracked black pepper Instructions Preheat oven to 375ºF. Wash and dry asparagus. Cut off the last 1/2 inch of each asparagus stalk. Place asparagus on a baking sheet. Drizzle with avocado oil and sprinkle with salt. Toss the asparagus with your hands to distribute the oil and salt. Place baking sheet in the oven and roast for 12 to 16 minutes, depending on the thickness of the stalks (skinny stalks need less time). Remove the asparagus from the oven, and plate. Drizzle roasted asparagus with the Vegan Hollandaise Sauce, parsley, and black pepper. *Use more than one bunch to double or triple the recipe (you might want to; it's that good). Asparagus is inexpensive when in season, spring-fresh asparagus adds tender, grassy flavor to any recipe. True the compound in asparagus makes urine ripe, but that's no reason to shy away from these pea-colored (white or violet) stalks. Their mild, fresh flavor makes them a crisp addition to raw salads; when steamed or poached, the grassy flavor becomes more assertive; roasting asparagus adds caramelized brown bits to the stalks, making them next-level delectable. Our keto vegan roasted asparagus, dressed simply with avocado oil and salt, makes a no-fuss side dish, or could be the bed for stacking keto-vegan protein and fat—try lupini beans or hemp seeds topped with our Shortcut Vegan Hollandaise Sauce (see recipe below). How Do I Make Vegan Hollandaise Sauce? To make a plant-based, vegan-friendly hollandaise sauce often includes mixing raw cashews, soaked (in water for at least an hour) and drained, with nutritional yeast, dijon mustard, water, and seasonings such as garlic powder and cayenne pepper. The ingredients for the vegan hollandaise sauce are blended in a high-speed blender or food processor, then heated gently on the stove to get it loosened up a bit and ready to serve. But, if you're allergic to cashews, or you simply don't have a stock of them on hand in your pantry, you can make a vegan hollandaise sauce that's nut free (OK, cashews aren't technically nuts—they're drupes that grow out of the end of the base end of the cashew apple). Our super easy vegan hollandaise sauce contains only two ingredients and arguably packs more flavor than the cashew cheese option. 2 Ingredient Easy Vegan Hollandaise Sauce Time: 1 minute Servings: 8 Ingredients 1 lemon 1 cup Primal Kitchen Vegan Mayo (any flavor; we used Rosemary Garlic Vegan Mayo) Instructions Cut lemon in half. Squeeze out the juice and separate the seeds from the juice. Depending on how large and juicy the lemons are, you may not need to use all of the juice from the lemon. Place vegan mayo in a small bowl. Whisk in lemon juice, one tablespoon at a time, until the vegan mayo is thinned enough to spoon or drizzle as a sauce. Nutrition info (per serving, or 2 tablespoons of the sauce): Calories: 181 Carbs: 0 grams Fat: 20 grams You might also like these other vegan recipes: Keto Vegan Rainbow Salad Whole30 Buffalo Sauce Cauliflower Wings Hummus with Avocado Oil Gluten-Free Chickpea Penne with Pesto, Broccoli, and Asparagus Grilled Portobello Mushrooms Golden Turmeric Tonic Savory Vegan Veggie Medley

Modified By Cloud Chef How to use Xanthan gum to make Gluten Free Vanilla Cake 240 grams gluten free flour 1 tsp USA FLAVA Xanthan gum 150 grams erythritol sugar 2 tsp baking powder 2 tsp baking soda 50 ml Avocado oil 300 ml Almond Milk 2 tsp lemon juice 2 tsp vanilla Frosting: 400 grams coconut cream 1 cup powdered xrythritol sugar 2 tsp vanilla