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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.

Published Jun 15, 2021 by Amanda Bochain at So Nourished So Nourished powdered erythritol is the best sweetener for ice cream because It blends into the ice cream perfectly with no gritty texture. It is also completely natural and has no chemical aftertaste. The real, sweet flavor is important when crafting the perfect ice cream! Ingredients 2 cups heavy cream 1 cup raspberries (fresh or frozen) 1/2 cup So Nourished powdered erythritol 1 tsp unflavored gelatin powder 1/4 cup water 1/2 tsp vanilla extract Instructions Place the gelatin and water in a small bowl, mix and let bloom for 5 minutes. The gelatin will absorb all the water. Place the bloomed gelatin and the remaining ingredients in a blender and puree until very smooth. Pour the mix into the bowl of your ice cream maker and churn the ice cream according to the manufacturer's directions. Place the churned ice cream into an airtight container, cover and freeze for at least 2 hours to get the ice cream nice and firm. Scoop into bowls and serve with your favorite keto whipped cream.

Recipe & Photo by Maya over at Wholesome Yum! Ingredients 2 ½ cups blanched almond flour ½ cup monk fruit sweetener 1 ½ tsp baking powder ¼ tsp sea salt ⅓ cup butter, melted ⅓ cup unsweetened almond milk, room temperature 3 large eggs, room temperature ½ tsp vanilla extract ¾ cup sugar free dark chocolate chips Directions Preheat the oven to 350°F. Line a muffin pan with 12 silicone liners or parchment paper muffin liners. In a large bowl, stir together the almond flour, monk fruit sweetener, baking powder and sea salt. Mix in the melted butter, almond milk, eggs, and vanilla extract. Fold in the sugar free dark chocolate chips. Distribute the batter evenly among the muffin cups. Bake for about 25 minutes, until the top is golden, and an inserted toothpick comes out clean.

Recipe By How 2 Do Keto Ingredients ¼ cup strawberries finely chopped ¼ cup walnuts chopped 2 tablespoons Lakanto or Lily’s baking chips melted 8 ounces cream cheese 2 tablespoons powdered erythritol such as Swerve or Lakanto Monkfruit 1 tablespoon vanilla extract 1.5 cups Greek yogurt full fat, plain Instructions Line a sheet pan with parchment paper. Beat soften cream cheese and powdered sugar substitute in a large mixing bowl with an electric hand mixer. Add in the yogurt and vanilla and mix for 1 -2 minutes until mixture starts to become fluffier. Scoop cream cheese mixture into your prepared pan and spread until it is about 1/2" thick. Pour melted dark chocolate on top and use a toothpick to swirl into the bark. Sprinkle strawberries and walnuts on top. Press them gently into the bark so they will stay in place. Freeze for about 3 hours, or until set. Cut and serve. Keep in freezer to store.

INGREDIENTS 1 8 oz Lakanto Sugar Free Chocolate Chips 2 tablespoons coconut oil ¾ cup almonds chopped or whole ¼ cup unsweetened coconut shredded INSTRUCTIONS Take a baking sheet and line with parchment or wax paper. Sprinkle coconut and almonds on top of parchment/wax paper in approx 9x9 square or 9x13 rectangular area on the baking sheet. Place chocolate and oil together in microwaveable bowl and microwave 1 minute, stir 30 seconds. Place back in microwave 30 seconds and stir until melted. Let sit for a minute, then pour the melted chocolate over nuts and coconut and if necessary, spread it out more evenly. Place some more almonds and coconut on top if you want. Can also add sea salt. Place in fridge for 20-30 minutes, or freezer for 15-30 minutes. Once firm, break up or slice/cut the chocolate into the size bark you want. Enjoy!

Ingredients 1 pkg. 8oz Cream Cheese (softened) 1 stick Butter (softened) 1 tsp Vanilla 1/4 cup Monk Fruit Sweetener, or choice of sweetener 3 tbsp of Coconut Oil Instructions Start my beating your cream cheese with a mixer until fluffy. Add in butter, vanilla, monk fruit, strawberries and coconut oil. Mix until well blended. Press mixture firmly into candy molds. Place in freezer for one hour. Pop out of molds. Melt Lilys dark chocolate down and drizzle over fat bombs. Freeze again for 10 minutes. Serve and enjoy!

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. Ingredients: -1 cup of Keto and Co Granola -¼ cup of sugar-free dark chocolate chips of your choice -¼ cup of sugar-free white chocolate of your choice -1 Tbsp butter -½ packet of gelatin -1 Tbsp of Wondrose Sugar Replacer Instructions: Melt dark chocolate chips, butter, gelatin and Wondrose in a medium bowl. Mix until dissolved. Add in your Keto Granola and mix until combined. Form into football shapes and let it harden. (Optional: put in the freezer for about 10 minutes to help harden quicker) Melt white chocolate and pipe the designs (lacing for each football) on top and enjoy!

Recipe by SUZIE GRAY at Lakanto INGREDIENTS ½ c Heavy Cream (use a good one with high fat) ¼ c Keto Sweetened Condensed Milk (separate recipe on the blog) 1 tsp vanilla extract 1-1 ½ T pumpkin puree 1 tsp pumpkin pie spice (plus a little more for on top) INSTRUCTIONS Whisk together in a cup or bowl the cream and sweetened condensed milk until smooth. Mix in the vanilla, pumpkin puree and the pumpkin pie spice. Pour mixture into a high-speed blender and blend for 10-12 seconds until fluffy and thick or use an electric milk frother and blend for 45-60 seconds. Top your favorite beverage and sprinkle with some extra pumpkin pie spice. Store in an airtight jar up to 2 weeks in the refrigerator. Nutritional Info: 2 Tablespoons Servings Servings in recipe: 14