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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

Recipe By Lakanto Make your own sugar-free Sweetened Condensed Milk at home with LAKANTO Powdered Monkfruit Sweetener and a few other simple ingredients. Sweetened condensed milks are predominantly made of carbs and a little fat, with most of those calories coming from sugar. This sugar-free version is like the real thing. The texture is thick and velvety and pours easily. It’s very sweet and creamy, and perfect to use as you would with traditional sweetened condensed milk. This will keep in a covered glass jar for up to 4 weeks in your refrigerator. With less than one Net Carb you can give your favorite recipes a makeover using Lakanto’s version of Sweetened Condensed Milk INGREDIENTS 2 ½ cups heavy cream (full fat is needed) ¼ c butter ¾ c Lakanto Powdered Monkfruit Sweetener ½ tsp vanilla extract INSTRUCTIONS Bring the heavy cream to a light boil on medium high heat, stirring every 1-2 minutes to keep it from boiling over. Boil lightly for about 10 minutes to evaporate the cream. Lower the heat to medium low and whisk in the butter, Lakanto Powdered Monkfruit Sweetener and vanilla extract. Keep whisking until the butter is fully melted. Keep on this low boil for at least 30 minutes, stirring occasionally until thickened and reduced. The longer you let it simmer, the thicker it will become. Keep the heat low so the bottom of the pan does not scorch. Let cool in pan for 30 minutes and then transfer to a glass jar and cool completely before refrigerating. Sugar-Free Sweetened Condensed milk can be used immediately or stored until use. Makes 6 cups.

Keto Maple Sandwich Cookies Recipe By So Nourished In order to make cookies for keto use almond flour and xanthan gum for the cookie dough rather than regular, high carb white flour. Keto Meringue Cookies Recipe By ChocZero These keto meringue cookies are crisp little morsels of sweet deliciousness. These light and enjoyable cookies are made with egg whites and sugar free syrup. Keto Peppermint Thumbprint Cookies These holiday keto cookies found at ChocZero by Carolyn at "All Day I Dream About Food" She is a genius at creating fun low carb and sugar free recipes! Keto Sugar Cookies Recipe By Jordan's Skinny Syrups Treat without the cheat with this easy Keto Sugar Cookie recipe! Keto Macaroon Recipe Recipe Found at So Nourished by Amanda Bochain Keto Maple Bacon Cookies Recipe by Annie at Keto Focus Bacon goes with everything especially Maple Syrup! This recipe uses a sugar free maple syrup substitute! Keto Peanut Butter Blossom Cookie Recipe Found at So Nourished by Amanda Bochain Many keto cookie recipes use almond flour however, this recipe uses peanut flour for a more peanut buttery taste into these cookies. You can find peanut flour online and in most health food stores. It is very similar to almond flour but a little denser. If you can’t find the peanut flour, almond flour will work as well! Order Your Christmas Cookie Cutter Set Today! Christmas Party Favor Kraft Paper Boxes 15 Pack Cookie Boxes Packaging Including - 15pcs Foldable Boxes in 3 Different Designs (Santa, Snowman, Gingerbread), 1 5pcs Christmas Gift Tags, 15pcs Red and White Ribbons Was :$14.99 Price: $10.99

Recipe By Jordan's Skinny Mixes Ingredients 2 Shots of Espresso 4 Ounces Milk of Choice or Heavy Cream (For Keto diet) 1-2 Tbsp Sugar Free Cookie Dough Syrup Directions Pour espresso into cup Add Sugar Free Cookie Dough Syrup Add Steamed or frothed milk of choice Top with Keto Whip Cream & Sugar Free Mocha Drizzle & Sugar Free Caramel Drizzle Try it with this Cookie Dough Fat Bombs Recipe