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Are you brainstorming for Ideas For Entertaining But Want to Keep The Carb Temptations to a minimum or none whatsoever? We Have Put Together These Ideas For You! Dijon Keto Deviled Eggs - Get Recipe Keto Avocado Tacos - Get Recipe Spinach Artichoke Dip - Get Recipe Vegan Cheese Ball - Get Recipe Other Ideas Include: Create A Color Tray - Fill Bibbed Lettuce with Fish, Chicken, Shrimp, Lobster and colorful vegies! Simple Prociutto Roses can be fancy and impressive. Olives are always Delicious, Healthy, Low Carb and Very Snackable Too!

Sugar Free Peppermint Pinwheel Starlight Hard Candy Individually Wrapped = Try All Flavors! Butterscotch, Cinnamon, Root Bear, Fruit, Mint Mix, Sour Mix Butterscotch, Cinnamon, Root Bear, Fruit, Mint Mix, Sour Mix

By Legendary Foods INGREDIENTS: 1.5 cup Legendary Foods Keto Peanut Butter 4 scoops peanut butter protein powder 6 tablespoons unsweetened almond milk (adjust thickness to preference) 4 tablespoons zero-calorie monk fruit sweetener 10 tablespoons sugar free chocolate chips Instructions: In a medium bowl, mix peanut butter, almond milk, protein powder and sweetener. In a small microwave-safe bowl, microwave chocolate for 10 seconds at a time until chocolate is smooth. Divide the peanut butter mixture into 12 balls. Completely coat each truffle with chocolate. Refrigerate for about 20 minutes. Drizzle with more peanut butter to your liking. Enjoy!

Ingredients 1 bag Lily's dark chocolate chips (sugar free) 1-2 Tbsp. coconut oil ½ cup cashew butter 1-2 Tbsp. crushed almonds Dash of almond or vanilla extract 3 drops SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® Sea salt Directions Put the Sugar Free Dark chocolate chips in a microwave safe bowl with the coconut oil. Microwave in 30 second intervals, stirring in between until chocolate is fully melted. Fill a cupcake pan with liners. In a bowl, mix together cashew butter, crushed almonds, almond extract, and Vanilla Crème Sweet Drops. Pour a thin layer of the melted chocolate into each cupcake tin. Top with a small scoop of cashew butter mixture and top with another layer of melted chocolate. Top each cup with crushed almonds and sea salt. Put cups into the freezer for about 20 minutes, then transfer to the fridge for another 30 minutes. Keep refrigerated.

Recipe By Jordan's Skinny Syrups Irish Cream Cold Brew Ingredients: 2 TBSP Heavy Whipping Cream 1/4 cups of unsweetened almond milk 1 tbsp of Sugar Free Irish Cream 7 oz of coffee Directions: Add heavy whipping cream and Skinny Irish Cream Syrup to bowl and blend with a frother . Blend until fluffy and gently pour over your cold brew over ice and enjoy!

Recipe By Jordan's Skinny Syrups Ingredients: 1 pump of sugar White Chocolate Mocha Syrup 1 pump of sugar free Butter Toffee Syrup 7 oz brewed coffee 2 tbsp of heavy cream Whipped cream or sugar free caramel sauce to top (optional) Directions: Pour coffee into a mug Add in all heavy cream, syrup and microwave for 30 seconds. Top with whipped cream and sugar free caramel drizzle (optional)

Recipe By Jordan's Skinny Syrups Ingredients 2 Pumps of Sugar Free Sugar Cookie 2 Shots of Espresso Unsweetened Almond Milk Directions: Heat almond milk over medium-low heat. Stir often and remove from heat once steaming. Froth steamed milk with a whisk, or milk frother In a mug, combine espresso and two pumps of our Sugar Free Sugar Cookie. Pour froth milk over the combined espresso and Sugar Free Sugar Cookie syrup in a mug and enjoy!

Recipe By King Arthur Ingredients Dough 2 cups (240g) King Arthur Keto Wheat Flour 2 tablespoons (22g) King Arthur Baking Sugar Alternative* 1/2 teaspoon salt 2 teaspoons instant yeast 3/4 cup (170g) water, lukewarm 2 tablespoons (28g) butter, at room temperature 1 large egg 2 tablespoons (28g) butter, melted Instructions To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all the ingredients and mix and knead — by hand or using a stand mixer — until the dough comes together in a smooth, elastic ball. This should take 5 to 7 minutes on low speed of a mixer and slightly longer by hand. Cover the dough and let it rise for 1 to 2 hours, or until it's puffy and close to double in size. Gently deflate the dough and divide it into six pieces; if you have a scale each piece should weigh between 80g and 85g. Shape the pieces into round balls and place them on a lightly greased or parchment-lined baking sheet or into a lightly greased 8” or 9” round pan (for pull-apart rolls). Cover the rolls and let them rise for about an hour, until noticeably puffy. Toward the end of the rising time, preheat the oven to 350°F. To top the rolls: Brush the rolls with about 1 tablespoon of the melted butter. Bake the rolls for 20 to 24 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. Cool them on a rack. Store leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage. PREP 15 mins BAKE 20 to 24 mins YIELD 6 rolls

Recipe By Primal Kitchen These Yummy Mashed Cauliflower is an alternative to whipped potato that packs the same flavor without butter or dairy. Time: 10 minutes Serves: 4 Ingredients 2 Heads of Cauliflower 1 cup of water 1 Tbsp of Primal Kitchen Avocado Oil ⅓ cup of Primal Kitchen Rosemary Garlic Vegan Mayo Primal Kitchen No-Dairy Vegan Mushroom Gravy Salt to taste Directions Break down 2 heads of cauliflower into florets. Place them into a steamer bucket with 1 cup of water into the instant pot. Pressure cook on high for 5 minutes. Hit the quick release. You can also steam your cauliflower on the stove in a boiling pot until soft. Remove the cauliflower and add to a food processor with Mayo, salt to taste, and avocado oil. Pulse to combine until the consistency is fluffy and smooth. Heat the gravy in a saucepan over medium until hot, and top the mash. Enjoy! Watch Video For Further Instructions

Recipe found at Swerve Sweets By Carolyn Ketchum Ingredients 1 box Swerve Brownie Mix 1 large egg 1 egg white ¼ cup butter, melted 1 ½ ounces sugar-free dark chocolate, chopped Instructions Preheat the oven to 350F and line a baking sheet with a silicone liner. In a large bowl, whisk the swerve brownie mix to break up any clumps. Add the egg, egg white, and butter, and stir until well combined. Turn the dough out onto the prepared baking sheet and pat into a low, flat log, about 10 x 4 inches. Bake 25 to 30 minutes, until firm to the touch. Remove from the oven and let cool 20 minutes. Reduce the oven temperature to 250F. With a large sharp knife, gently slice the log into 14 even slices. Separate the slices and spread them around the baking sheet with the cut sides exposed. Bake another 45 minutes, then turn off the oven and let stay inside until cool. Melt the chopped chocolate in a microwave safe bowl in 30 second increments, stirring in between until melted and smooth. Drizzle over the cooled biscotti and let set.

Ingredients ¾ cup heavy whipping cream, divided 2 tbsp + 2 tsp powdered monk fruit sweetener ¾ tsp pure vanilla extract ⅛ tsp cinnamon 12 oz filtered water 2 ½ tsp espresso powder Optional Garnish: Sprinkle of cinnamon Instructions In a mixing bowl, using an electric mixer on high speed, mix ¼ cup heavy cream and 4 tsp monk fruit sweetener until whipped cream is formed, tipping the bowl slightly onto its side as needed to make mixing the mixture easier. Cover with plastic wrap and transfer to refrigerator to chill. In a small microwave-safe mixing bowl, add remaining ½ cup heavy cream, remaining 4 tsp monk fruit sweetener, vanilla extract, and cinnamon and whisk until well-combined. Microwave until mixture begins to bubble, about 90 seconds. Remove bowl from microwave, stir, and return to microwave for an additional 30 seconds. In a small saucepan, bring water to boil. Remove pot from heat, add espresso powder, and stir. Slowly, while stirring espresso in saucepan, pour microwaved cream mixture into pot of espresso. Pour mixture into coffee mugs, top each with chilled prepared whipping cream and, optionally, a sprinkle of cinnamon, and serve hot.