Search Results

Recipe by Darren Muir Ingredients 2 teaspoons of Zint Gelatin 50 grams of Zint Xylitol 400 ml of whole milk 400ml of double cream 1 teaspoon of lemon zest 1 vanilla pod (split in half and separated from the seeds) 250 grams of fresh raspberries Directions Combine 125ml of the milk and the gelatin in a small bowl and leave to absorb for 10 minutes. Put the remaining milk, cream, xylitol, lemon zest and vanilla pod and seeds into a heavy-based saucepan. Bring it to a boil while whisking to disperse the seeds. Remove it from the heat, remove the vanilla pods, then whisk in the gelatin-and-milk mixture. Let it cool slightly (5 minutes) then pour it into dariole moulds or glasses and refrigerate until set (4 hours). For the raspberry sauce, put most of the fresh raspberries and one tablespoon of water in a pan. Use a fork to mash the raspberries and bring to a boil. Add 30 grams of xylitol and simmer for 3 minutes, or until xylitol has dissolved. Pass it through a fine sieve, pressing the juices from the raspberries, and let it cool a little. Then chill it in the fridge to let the sauce thicken a little. Served the finished panna cotta with fresh raspberries and a pour of the raspberry sauce. You’ll get a sharp kick to complement the sweet vanilla taste of the panna cotta

Recipe By Key Eats This delicious chocolate cake has just 2 grams of net carbs per serving.  It’s rich, chocolatey, indulgent and totally Keyto-approved! Ingredients: 1/2 cup almond flour 1/4 cup golden flaxseed meal finely ground 1 tsp baking powder 5 tbsp unsalted grass fed butter 1/3-1/2 cup xylitol 1/3 cup cocoa powder (make sure it’s a level scoop and not packed densely) 1/4 tsp kosher salt 1/2 tsp espresso powder 2 eggs, room temperature Instructions: Each batch of the recipe yields an 8-inch round cake.  If you’d like more than one layer, simply double or triple the recipe. Position a rack in the bottom third of the oven and preheat to 350 degrees F.  Grease, dust with cocoa, and line an 8-inch cake pan, and set aside. In a medium bowl, combine the almond flour, flaxseed meal, and baking powder using a whisk.  Set aside. Add the butter, xylitol, cocoa powder, salt and espresso powder to a large bowl.  Over a hot water bath, melt the ingredients whisking frequently until the sweetener has dissolved/melted.  Stir to mix thoroughly, remove from heat, and allow to cool slightly. Once the mixture from step 4 has cooled a bit, whisk in 1 egg at a time making sure each is incorporated well and the texture is smooth. Whisking constantly, add the dry mixture from step 3 to the wet ingredients until completely blended.  This should take roughly a minute or two of constant stirring/whisking. Pour the batter into the prepared cake pan(s). Bake for 13-19 minutes until a toothpick comes out just clean – don’t overcook,  no one likes a dried out cake!.  Start testing the cake with the toothpick around the 12 minute mark to ensure it doesn’t dry out. When the cake has reached the desired doneness, remove from the oven and set on a cooling rack for at least 30 minutes. If you’re making a layer cake, chill each of the layers after they come to room temperature.  This will help make the icing process easier and gives the cake a bit more stability.  Xylitol can make the cake a bit fragile so handle with care. Icing the cake and Enjoy!

Dairy Free Gluten-Free Keto Vegan Vegetarian INGREDIENTS 1/3 Cup BBF Monk Fruit Sweetener 1/3 Cup white rice vinegar 1 Cup fresh raspberries 1 tsp fresh lemon juice (optional)

Recipe By Anthony's Goods What's better than a lettuce wrap for your low-carb sandwich? A thick slice of low-carb and gluten free bread made with Anthony's Almond Flour! Ingredients 4 eggs 1/4 cup butter, melted 1/3 cup almond milk 1-1/2 cups Anthony's Blanched Almond Flour 1 teaspoon Xanthan Gum 1/3 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 350° Fahrenheit and grease a standard-size loaf pan. In a food processor, combine the eggs, butter, and almond milk; process until frothy. Add the almond flour, xanthan gum, salt, and baking soda. Process until well mixed and smooth. Transfer to prepared loaf pan. Bake for 35-40 minutes. Cool, cut, and enjoy. Prep time: 10 minutes Cook time: 40 minutes Yield: 1 loaf (12-14 slices)

Arrowroot is a great alternative flour for the paleo diet and in moderation it is used in ketogenic cooking as well. It is tasteless and a great ingredient for thickening sauces by first mixing it into cold water and then slowly adding it in last. You can make a non-keto recipe ketogenic by replacing the cornstarch with a tiny amount of you arrowroot instead . You can also use it in recipes such as soups, smoothies, and sauces to get the thick consistency you desire. Arrowroot is a tuber vegetable that’s high in starch so it is 80% carbohydrates so it is actually considered mostly for paleo diets, however, but because such minimal are needed to thicken sauces, only a tiny amount of arrowroot powder won't add a significant amount of your macros count as long as you keep your serving size relatively small, Just be careful because too much arrowroot can take you out of ketosis.. Arrowroot is gluten free , grain free and can also be used in place of egg whites for thickening vegan desserts Their Health Benefits of Arrowroot Arrowroot is highly nutritious! It is rich in potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Studies have even shown that arrowroot can boost the immune system . Arrowroot is regarded as safe for both internal and external purposes. It improves and heals the skin as it's rich in vitamins, antioxidants and protein. It can be used topically to treat blemishes, acne scars, rashes and dark spots by making it into a face mask. Use an arrowroot face mask to exfoliate dead skin cells to rejuvenate healthy glowing skin and lock in moisture. Xanthan Gum Another way to thicken sauces for keto recipes is using Xanthan gum. It is perfect for those looking to cook or bake without gluten. Xanthan gum is an excellent gluten-free binder and is commonly used in gluten-free bread and dough. It is great for #KETOBAKING and it's Non-GMO and zero carb, Xanthan Gum is perfect for your healthy lifestyle. Add some volume to your baked goods, thicken up those protein shakes or smoothies. The possibilities are almost endless. Xantham gum is ideal for thickening your sauces, gravies, soups, or salad dressings.

Gluten-Free Keto Vegetarian INGREDIENTS 1 1/2 cup almond flour 2 Tbsp BBF Organic Coconut Flour 1/2 cup BBF Virgin Organic Coconut Oil 3 eggs 1/3 cup BBF Monk Fruit Sweetener 1/2 cup almond milk 3 oz cream cheese - softened 1 1/2 tsp baking powder zest of 1 lemon 1 cup blueberries DIRECTIONS 1. Preheat oven to 350 degrees 2. Cream together coconut oil and cream cheese. Add the eggs and sweetener, beat until combined. 3. Add almond flour, coconut flour, baking powder. 4. Fold in the lemon zest and blueberries. 5. Scoop the batter into a lined or greased muffin tin. 6. Bake Muffins for 15-20 mins or until slightly golden on edges and firm in the middle. 7. Remove and enjoy!

By Anthony's Goods Ingredients 1 cup Anthony’s Almond Flour Juice of one lemon 2 T MCT Oil Powder 1/3 cup honey 1/3 cup Anthony’s Coconut Flour ½ tsp lemon extract Dash of salt 3 Tbsp. Anthony’s Marine Collagen Powder Anthony’s Shredded Coconut for rolling Directions Add all of the ingredients to a food processor and process until a dough ball forms. Roll the dough into balls and place on a plate. Next, roll the balls into the shredded coconut to coat the outside. Place the balls back on a plate and place in the refrigerator for an hour to chill. Store leftovers in an airtight container in the refrigerator. Prep Time: 20 minutes Total Time: 1 hour 20 minutes Yields: 12-18 balls MCT Oil or Medium Chain Triglyceride Oil, is an odorless, flavorless oil made from pure coconut oil. MCT can help enhance energy levels, protect heart health, Collagen is a naturally occurring protein that is abundant in our bodies and is essential for connective tissue, bones, tendons, ligaments, cartilage, blood cells, skin tissue, hair, and nails.

Dairy Free Gluten-Free Keto Paleo Vegetarian Recipe By Better Body Foods INGREDIENTS 1 Tbsp BBF Virgin Organic Coconut OIl 2 Tbsp zucchini, finely chopped 1 Tbsp onion, minced 2 cherry tomatoes, quartered 1-2 eggs 1 Tbsp milk, cream, or plain almond milk sea salt black pepper DIRECTIONS 1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender. 2. Next, add the cherry tomatoes, stir and sauté for 2 minutes. 3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste. 4. Pour eggs into the pan and scramble lightly. Makes 1 serving

Gluten-Free Keto Vegetarian INGREDIENTS 2 large eggplants 2 eggs 1/2 cup BBF Organic Coconut Flour 1 cup parmesan cheese 1 Tbsp dried basil 1 tsp dried oregano 1 Tbsp garlic powder 2 Tbsp BBF Coconut MCT Oil 2 cups whole milk ricotta 1 egg 1 cup spinach, chopped 1/4 cup fresh basil, chopped 1/2 cup Italian cheese, shredded 3 cups marinara sauce (no sugar added) DIRECTIONS 1. Preheat oven to 400°F. 2. Slice eggplant lengthwise (about ½ an inch thick). Salt pieces and allow to sit in colander for about 30 minutes. Pat dry. 3. In large shallow bowl, combine coconut flour, parmesan cheese, basil, oregano and garlic powder and spice mix. In a second shallow bowl, whisk eggs. 4. Oil two baking sheets with MCT oil. 5. Dip eggplant slices in egg, then in coconut flour mixture. Lay in a single layer on oiled baking sheets. 6. Bake in oven for 20 minutes, until golden brown. 7. Mix together ricotta cheese, egg and spinach. 8. Spread 1/3 the marinara sauce on bottom of a 9x13-inch casserole dish. Layer half the eggplant, top with 1/2 the ricotta cheese, 1/2 the basil and 1/3 the marinara. Repeat. Sprinkle shredded cheese on top. 9. Bake for 30-35 minutes or until cheese has browned and edges are crispy.

Gluten-Free Keto Vegetarian Recipe By Better Body Foods INGREDIENTS 5 large eggs - separated 4 Tbsp BBF Monk Fruit Sweetener 2-4 Tbsp BBF Organic Coconut Flour 1 1/2 tsp baking powder 1 tsp vanilla 1 tsp almond extract 3 Tbsp milk of choice 1/2 cup melted butter dash of cinnamon DIRECTIONS 1. Add egg whites to a electric mixer and whisk till they form stiff peaks. 2. In a large bowl combine all other ingredients, mixing to ensure a smooth consistency. 3. Gently fold spoonfuls of the whipped egg whites to the mixture. Trying to keep as much air in the mixture as possible. 4. Ladle the mixture into your hot waffle maker. Cook until golden brown. 5. Enjoy topped with your favorite toppings.

How to use Xanthan gum to make Beef & Broccoli Recipe By USA Flava Ingredients: 1 lb flank steak sliced into strips 2 tablespoons vegetable oil 2 cups broccoli florets 2 teaspoons minced ginger 1 teaspoon minced garlic 4 tablespoons oyster sauce 4 tablespoons water 1 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon soy sauce ½ tsp USA Flava Xanthan Gum Salt and pepper to taste Directions: 1. Saute the broccoli in a pan or wok with oil for around 4 minutes. 2. Add in the garlic and ginger but don’t let it brown then transfer to a plate. 3. Season the steak with salt and pepper and cook both sides in a pan til browned then add back in the broccoli. 4. In a bowl, whisk together the oyster sauce, water, sugar, sesame oil and soy sauce add in the steak and broccoli and cook for 2 minutes. 5. Sprinkle your Xanthan gum and cook till desired consistency. 6. Serve on plates with steaming hot rice.

Looking for a refreshing beverage that is low carb? Now that summer is nearing and peach season is coming which means we will be enjoying our NuStevia Peach Iced Tea now and all summer long! Ingredients: 8 cups water 5 peaches, thinly sliced NuStevia Simple Syrup, to taste 8 tea bags of favorite black tea + water to brew Instructions: Bring 4 cups water and thinly sliced peaches to boil in a saucepan. Add NuStevia Simple Syrup (we used 1 tbsp). Simmer for 5 minutes to allow peaches to become mushy. Once peaches are soft, use wooden spoon to crush peaches into a pulp. On the side, brew your tea. Allow tea bags to seep for about 3 minutes. In a large pitcher, pour in brewed tea and peach mixture (strain before pouring in). Add 4 cups of water (more if you like your iced tea to be on the weak side). Refrigerate until ready to serve.