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This Keto Vanilla Strawberry Cheesecake Shake is a healthy treat for your whole family. INGREDIENTS 1 cup strawberries 2 cups almond milk 1/2 cup cream cheese 1/4 cup + 2 tbsp Torani Puremade Zero Sugar Vanilla Syrup Epic Protein Powder (Optional) ice INSTRUCTIONS In a blender, combine strawberries, almond milk, cream cheese, 1/4 cup Torani Puremade Zero Sugar Vanilla Syrup and ice. Blend until smooth. To make the keto whipped cream: combine heavy cream and 2 tbsp Torani Puremade Zero Sugar Vanilla Syrup and whip with an electric mixer until stiff peaks form. Pour shake into two tall glasses and top with keto whipped cream. Feel free to add a scoop of protein powder for a protein boost. (We like Epic Protein Powder.)

Recipe By Found at King Arthur Baking Company RECIPE BY CHARLOTTE RUTLEDGE Ingredients Cake 4 large eggs, room temperature 3/4 cup + 2 tablespoons (149g) King Arthur Baking Sugar Alternative* 1/4 teaspoon salt 1 teaspoon Pure Vanilla Extract 3/4 cup (72g) King Arthur Almond Flour 1/3 cup (28g) King Arthur Dutch-process cocoa 1 1/4 teaspoons baking powder 1/3 cup (66g) vegetable oil 1/4 cup (57g) water, room temperature Topping 1 cup (227g) heavy cream 2 tablespoons (43g) King Arthur Baking Sugar Alternative* 2 tablespoons (11g) Dutch-process cocoa, plus extra for dusting 1/2 teaspoon Pure Vanilla Extract 6 ounces (170g) raspberries, (about 1 1/2 cups) fresh preferred Instructions Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans. To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed. Reduce the mixer speed to medium-low and gradually add the baking sugar alternative, salt, and vanilla. In a separate small bowl, combine the almond flour, cocoa, and baking powder. Gently (but thoroughly) fold the dry ingredients into the batter. In a small measuring cup, combine the oil and water. Pour into the batter and fold gently just until combined. Divide the batter evenly between the prepared pans; if you have a scale, you’ll add between 280g and 290g of batter to each pan. To bake the cakes: Bake the cakes until the edges begin to pull away from the sides of the pan and the center of one spring back when lightly pressed, 22 to 26 minutes. Remove the cakes from the oven and loosen the edges with a knife or spatula. Let the cakes cool for 10 minutes, then carefully transfer them from the pans to a rack to cool completely. To make the topping: In a medium bowl, whisk together the cream, baking sugar alternative, cocoa, and vanilla until stiff peaks form, scraping the bowl as necessary. To assemble the torte: Remove the parchment from one of the cake layers and place the layer on a serving plate. Top with about half the whipped cream. Arrange the raspberries evenly atop the cream. Remove the parchment from the second cake layer and place it on top of the cream and raspberries, pressing it down gently. Top with the remaining whipped cream. Dust with cocoa powder, if desired. Serve the cake immediately; or cover and refrigerate until ready to serve. Storage information: Store any leftovers, well covered, in the refrigerator for up to five days.

Recipe By Keto and Co Ingredients -1/2 cup Keto and Co Honey Nut Crunch Granola -1 container of low carb yogurt of your choice (here are our favorites) -1/4 cup blueberries -2 Tbsp keto maple syrup Instructions: Starting with your yogurt, place a few dollops at the bottom of a cup. Next sprinkle blueberries, Keto Granola, more yogurt and layer in that order until your cup is filled. Top it off by drizzling on some keto maple syrup and enjoy!

Recipe from Lakanto EASY TO MAKE PEANUT BUTTER SMOOTHIE. 1/2 cup unsweetened macadamia milk 1 1/2 Tbsp Lakanto Peanut Butter Powder 10-20 drops of Lakanto Liquid Extract (to taste) 1/2 Tbsp cacao powder 1 avocado 1 cup ice cubes Blend all ingredients together and enjoy immediately.

Recipe Found at Lakanto by SUZIE GRAY This vegan, sugar-free, flavorful mint Matcha superfood smoothie is packed with refreshing, nutritious ingredients to boost your mood and brain power! Lakanto's Matcha Green Tea is ethically sourced from Japan and is an amazing superfood that aids your body in so many ways. Some of the benefits of Matcha Green Tea include: Rich in antioxidants- that have been linked with protection against heart disease and cancer, and improved blood sugar regulation, reduction in blood pressure, and anti-aging. Matcha Green Tea contains EGCG, a polyphenol that has been shown to boost metabolism and slow the growth of cancer cells. Contains caffeine- about the amount of caffeine in a cup of coffee but without the crash. Contains L-Theanine, which causes you to relax without feeling tired. Matcha gives you the healthy energy you need. Boosts memory and concentration- a side effect of L-Theanine is the production of dopamine and serotonin, which enhances the mood, boosts memory, and promotes concentration. Burns calories- Matcha assists the body with burning fat about four times faster than average. Detoxifies the body– Matcha contains lots of chlorophyll, which gives it the vivid green color and helps to detoxify the body of heavy metals and chemical toxins INGREDIENTS FOR MATCHA MINT GREEN SMOOTHIE: 1 cup almond milk 2 cups spinach 2-3 mint leaves or 2-3 drops peppermint essential oil 1/2 fresh or 1/2 cup frozen avocado 2 T chia seeds 2 T Lakanto Matcha Latte 2-3 drops Vanilla Monkfruit Drops

Keto Sweetheart Cosmo Recipe By Jordan's Skinny Syrups Keto Strawberry Shortcake Chaffle Recipe By Butter Together Kitchen KETO MINI CHOCOLATE COVERED STRAWBERRY CHEESECAKES Recipe Found at Choc Zero Strawberry Keto Brookie This Recipe was found at Good Dee's What do you get when you mix a brownie with a cookie bar? A brookie! Instant Pot Keto Molten Lava Cake Recipe By Lakanto Raspberry Homemade Keto Ice Cream Recipe Published by Amanda Bochain at So Nourished

Spinach & Artichoke Dip Recipe By Primal Kitchen Keto Bison Meatballs with Marinara Recipe By Primal Kitchen Dill Pickle Chicken Wings Recipe By Pork King Non-Dairy Asparagus Dip Fresh, tangy, and a culinary encapsulation of deliciousness Recipe By Primal Kitchen Crispy Keto Taco Cups Crisp and crunchy outside, filled with perfectly spiced beef, juicy tomatoes, and creamy avocados, every bite will be more flavorful than the last. These low-carb taco cups are a fun and easy twist for your next taco night! Recipe + photo by @cleaneaterr Keto Orange Honey Chicken Wings Photo & Recipe Posted at Pork King Good Low Carb Keto Pork Rind Recipes BY MEGAN O’BRIEN · JUNE 17, 2020 @ketokopt Keto Chocolate Football Crispies Recipe + photo by @ketobydesign Football parties are better than ever thanks to your delicious half-time snacks, like these Keto Chocolate Football Crispies! Made with Keto Granola, these chocolatey treats are crunchy, sweet, festive and a great better for you option that everyone will love. Keto Buffalo Sauce Cauliflower Wings Recipe By Primal Kitchen Dijon Keto Deviled Eggs Recipe By Primal Kitchen Keto Bacon-Wrapped Tarragon Chicken This Keto Bacon-Wrapped Tarragon Chicken found at So Nourished is delicious! Recipe Found at So Nourished Reviewed by Vicky Abrams

Recipe By Jordan's Skinny Syrups This Keto Cosmo is simple, light, and not too sweet - just the way we love it! Sugar-Free cocktails are hard to find, so skip the search and make one for yourself. This Keto Cosmo has zero carbs, zero sugar, and zero fat. It has that bitter Cosmo flavor combination we all desire with just a touch of sweetness. Using just a few ingredients, you and some friends could enjoy Galentine's Day without the hassle of crazy expensive cocktails. Make it for yourself, some friends, or that special someone you love. INGREDIENTS 1 cup of Sugar Free Skinny Cosmo Mix 2 tbsp of Sugar Free Dragonfruit Acai Syrup 1 shot of vodka Handful of ice Lemon or lime wedge garnish DIRECTIONS Add Skinny Cosmo Mix, Dragon Fruit Acai Syrup, and vodka to a shaker over ice. (Optional) Dip martini glass in sugar for a sugar rim if desired. Pour into a martini glass and garnish with a lemon or lime wedge.

Recipe By Primal Kitchen Ingredients Soup: 2 tablespoons Primal Kitchen Avocado Oil 1.5 cups chopped celery (about 3 stalks celery) 1 cup sliced carrot (about 1 large carrot) ¾ cup minced onion 2 teaspoons fresh thyme 1 teaspoon garlic powder ½ teaspoon black pepper 6 cups chicken broth 1 cup milk of choice (something full fat like almond or cashew milk, coconut milk, regular milk or cream) 3 tablespoons chopped parsley 1.5 teaspoons tapioca starch (optional) Salt to taste 2 cups shredded chicken Dumplings 1 tablespoon softened butter ½ cup almond flour 2 tablespoons coconut flour 1 teaspoon milk 1 egg Pinch of salt, pepper and dried or fresh thyme to taste Directions If you’d like, you can make your own chicken and broth by cooking a whole chicken in an instant pot. Simply place a ~4-pound whole chicken in your instant pot with a few pinches of salt and 6-7 cups of broth. Place the lid on and set the pressure to high for a time of about 40 minutes. Let the instant pot naturally release for 20 minutes before turning the vent and manually releasing the pressure. Strain the broth and shred the chicken. Use however much of the chicken you’d like for this recipe, then save the rest for another recipe or meal. Alternatively, you can use any type of shredded chicken and chicken broth you like. In a pot, heat the oil on your stovetop over medium heat. Add the onion, celery and carrot and sauté for 3-4 minutes. Add the thyme, garlic and black pepper and give everything a stir. Add the broth and bring the broth to a simmer, then add the shredded chicken. Cook for about 5-7 minutes, or until the vegetables are almost tender. In a bowl, combine the butter, almond flour and coconut flour. Mix in the egg, milk, and a pinch of salt, pepper and thyme until you have a nice dough. Once the broth has been cooking for a little bit and the vegetables have started to soften, add the milk to the pot. When the liquid is just barely at a simmer, form the dumpling dough into small balls about ¾”-1” wide and drop them into the broth. The balls should sink below the surface and be covered by the veggies and chicken - if they don’t, gently cover them with the liquid or chicken and veggies.

Recipe By Primal Kitchen Ingredients 2 lb shrimp, deveined Large bowl filled with ice 2 tbsp. Salt 6 cups of water ½ small onion, peeled and loosely chopped 1tbsp. Fresh parsley 1 lemon, cut 1 jar of Primal Kitchen Cocktail Sauce Directions In a large pot, combine water, salt, onion, parsley and juice from the lemon. Bring the water to a boil, then turn off the heat. Add the shrimp to the pot and let them sit for about three to four minutes, or until pink. Remove the shrimp and place them into the bowl of ice. Serve the shrimp with Primal Kitchen Cocktail Sauce.

Recipe By Primal Kitchen Swap the beans for ground beef or chuck roast to make this classic chili recipe with Primal Kitchen Spicy Ketchup. This carnivore-ready chili is perfect for camping trips, game-day, or anytime you need a warm, savory dish to feed a few folks. Ingredients 2lbs of chuck roast Salt and pepper for seasoning 3 tbsp of avocado oil 1 diced yellow onion 1 diced green bell pepper 1 diced red bell pepper 1 minced jalapeño 1 tbsp of minced garlic ⅓ cup of Primal Kitchen Spicy Ketchup 1 can of diced tomatoes 2 cups of beef bone broth 2 tbsp of gelatin 1 tbsp chili powder 1 tsp of cumin 1 tsp salt 3 squares 85% or above dark chocolate Directions Use a dutch oven or tall, heavy pot for this recipe. Cut the chuck roast into bite-sized pieces, then pat it dry and season with salt and pepper. Add the meat and avocado oil to the pot and cook until browned on all sides. Add the diced onion and peppers, stirring to combine, and let the onion begin to cook down. Add the jalapeño, garlic, and keto friendly ketchup. Continuing to stir, add the tomatoes and beef bone broth. If you’re using store-bought broth, add gelatin to mimic homemade bone broth thickness. Add chili powder, cumin, and salt, and mix well to combine. Bring the chili to a boil, then reduce to a simmer and cover. Allow the chili to cook for about 2 hours or until the steak becomes soft and tender. Then turn up the heat to reduce the excess liquid. This may take up to another hour. To add a “molé” taste to the chili, add 85% or above dark chocolate. Top with cilantro and a slice of lime.

Recipe By by Teri Market When you’re craving for Italian comfort food without the guilt, this keto-friendly chicken parmigiana is the answer. Recipe by @electricmice INGREDIENTS: Miracle Noodle Organic Spaghetti Noodles Avocado oil Worcestershire sauce Tomato basil sauce Herbs de Provence Chicken Breast Egg Bacon’s Heir Pork Panko White Bulls BBQ Bird Gang Other Necessities: Yoder Smokers Bear Mountain BBQ bold blend DIRECTIONS: 1. Use the keto friendly organic spaghetti style noodles. Dry roast per the instructions but go quite a bit longer than the 5 minutes suggested. Toss them in a dash of avocado oil and a bit of Worcestershire sauce (mostly for color) and season with some Herbs de Provence. 2. Add Rao’s Homemade tomato basil sauce, simply warmed up. 3. Finally, the chicken. Pounded about ½ inch thick and even all the way through. Dip in egg and coat in a mixture of Bacon’s Heir pork panko and White Bulls BBQ Bird Gang. Place in the Yoder Smokers at 200 using Bear Mountain BBQ bold blend. Smoke for about 15 minutes before raising the temp to 425 for a crispy finish. 4. With the chicken done, it’s time to plate and add cheese! Layer the pasta, sauce and chicken on the plate before toping with mozzarella and parmesan cheese. Add some fresh thyme and paired with a pour of Knob Creek whisky over a smoked ice cube.