Ingredients

1 pkg SF jello (I used cheesecake )
1 PKT Strawberry Peach NAT
8oz softened cream cheese
16oz heavy whipping cream
1/4 cup of keto friendly powdered sweetener

Instructions

Add all ingredients into a Lg bowl.
Use a hand mixer blend all ingredients together until thick. Afterwards I scooped the fluff into a piping bag and squeezed it into a parfait cup.
Refrigerate over night

Enjoy

yield: 2 prep time: 1 MINUTE cook time: 5 MINUTES total time: 6 MINUTES

These Keto Buffalo Chicken Taquitos only have three ingredients, can be made in under 10 minutes and have nearly no carbs!

Ingredients

• 6 slices of mozzarella cheese
• 1 1/2 cups cooked shredded or grilled chicken
• 2 tablespoons buffalo sauce for dipping
• low carb ranch dressing (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with a silicone baking mat.
3. Place the cheese slices evenly on the mat.
4. Bake 5-7 minutes or until the outside edges are browned and crisp. (watch video)
5. Remove from the oven, allow to cool 1-2 minutes.
6. Place chicken on one end of the cheese slice and tightly roll, seam side down.
7. Serve with buffalo sauce and low carb ranch.

Notes

This is my favorite way to grill chicken for recipes like this and this is my go to 

Nutrition Information:

 SERVING SIZE: 3 taquitos
Amount Per Serving: CALORIES: 390TOTAL FAT: 21.7gCARBOHYDRATES: 0.3gFIBER: 0.2gPROTEIN: 43.3g

Ingredients:

1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste

Directions:

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy.

Makes about 1 1/2 cups

When I was younger, I took a long time to warm up to the idea of “steak and eggs” as a breakfast item. It’s safe to say that with my cooking history and the point I’m at in my cooking career, steak and eggs is not only an essential part of a balanced breakfast, it also lends itself to create an incredible low carb breakfast burrito.

For this rendition of a Keto breakfast burrito I’m taking a hiatus from the cheese blanket and keeping it more breakfast themed with an egg based tortilla. Before you question this recipe and say to yourself, “So he just made an omelet?”, technically you wouldn’t be wrong, that’s what this is, but if you open up your taste bud brain just a bit, a burrito is also just a breaded omelet.

To achieve this recipe it’s best you get that steak ultra thin, i’m talking paper thin. The technique of freezing it and using a mandolin to cut it works best. The sautéed mushrooms and onions are incredible and you’ll definitely find yourself sampling from the pan prior to the build. The combo of all these ingredients might make you question your younger self like it did me, and ask, “do I really want to wait years to become the champion of steak and eggs”?

INGREDIENTS

Mushroom and Onion Mixture:

• 1 8 oz pack of sliced cremini or button mushrooms
• 1 onion thinly sliced
• 1 clove minced garlic
• 1/2 cup chopped parsley
• 2 tbsp butter

Egg Tortillas:

• 8 eggs
• 1 cup shredded mozzarella
• 2 tbsp butter 1 tbsp per tortilla

The Steak:

• 1/2 lb Top Round Steak cut ultra thin
• 2 tbsp soya sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp olive oil
• 6 slices provolone cheese

INSTRUCTIONS

Start with the mushrooms

1. Add the butter to a medium high pan. When the butter starts to foam, add the onions and sauté for about 5 minutes or until the onions become slightly softened.
2. To the pan of onions, add the mushrooms and sauté for about 7 minutes or until the mushrooms become browned and reduced in size. Add the garlic and the parsley and sauté for about a minute or until the garlic is fragrant. Turn off the heat and set aside.

For the egg tortilla

1. Whisk the eggs in a bowl until they are blended. Add a pinch of pepper and the shredded mozzarella cheese.
2. To a large non stick pan on medium heat, add 1 tablespoon of butter making sure it covers the whole pan.
3. Cook the egg slow and low until there is no longer any wet egg on the surface. Slide the egg off the pan and set aside on a piece of parchment paper.

For the steak:

1. To cut the steak ultra thin, freeze it and carefully use a mandolin to slice it.
2. Add the thin cut steak to a bowl or Ziploc bag. Add the garlic and onion powder along with the soy sauce and olive oil and mix well letting the marinate sit for about 5 minutes.
3. Add about a teaspoon of olive oil to a medium high pan. When the oil is shimmering, add the steak and fry for about 2-3 minutes or until the steak is cooked through. Place three slices of provolone on top of the steak. Add a bit of water to the pan and cover the steak until the water has evaporated and the cheese is melted (about 2 minutes).

Assembly:

1. With the egg tortilla on a flat surface, add the half the steak to the center. Cover with half the mushrooms and onions. Tuck in the sides of the egg and roll it over itself making sure the burrito is fully closed and the ingredients are packed inside. Slice and enjoy.

yield: 6 prep time: 10 MINUTES cook time: 18 MINUTES total time: 28 MINUTES

This Keto One Pan Cabbage Casserole is a low carb, easy dinner ready in 30 minutes! The perfect easy keto dinner! Under 9 net carbs per serving!

Ingredients

• 1 pound ground beef or turkey, browned and drained
• 1 small onion, diced
• 1/2 head of cabbage chopped into medium chunks (roughly 3 cups)
• 1 (10 ounce) can tomatoes with green chilies (undrained)
• 1 (8 ounce) can of tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 cup shredded cheese (cheddar or colby jack is our favorite)

Instructions

1. In a medium size skillet brown your beef or turkey over medium heat, drain off any grease.
2. Add the diced onion and sauté 3-5 minutes.
3. Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well.
4. Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally.
5. Top with cheese! 

 YIELD: 6 SERVING SIZE: 1 heaping cup
Amount Per Serving: CALORIES: 240TOTAL FAT: 14.4gCARBOHYDRATES: 9gNET CARBOHYDRATES: 7.4gFIBER: 1.6gSUGAR: 3.7gPROTEIN: 18.9g

yield: 6 SERVINGS prep time: 2 MINUTES cook time: 15 MINUTES total time: 17 MINUTES

This One-Pan Keto Pollo con Queso is perfect for an easy weeknight dinner! This low-carb kid-friendly keto recipe is ready in 20 minutes and is simple to meal prep!

Ingredients

• 1-2 tablespoons of olive oil
• 1 1/2 pounds chicken breast, cut into bite sized cubes
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt and pepper

Keto Queso

• 1 (4 ounce) can mild green chiles
• 1/4 cup heavy cream + more for thinning if needed.
• 2 ounces cream cheese, softened
• 1 1/2 cup shredded pepper jack cheese
• 1/2 cup white American Cheese

Instructions

1. Combine all of the spices in a small bowl and set aside.
2. Heat the olive oil in a large skillet to medium heat.
3. Add the cubed chicken to the hot skillet and sprinkle with the spices. Toss to coat the chicken evenly on all sides. Brown the chicken 3-4 minutes on each side until cooked through. Remove from the skillet and set aside.
4. Reduce the heat to low. Add the green chiles, cream cheese, heavy cream, add the shredded cheese in small increments (about 1/2 cup at a time). Continuously stir the queso as the cheese melts until all the cheese has been used. Add additional heavy cream or milk until it reaches your preferred consistency.
5. Add the chicken to the skillet and toss in the queso. Serve immediately.

Nutrition Information:

 YIELD: 6 SERVING SIZE: 1 1/4 cup chicken with cheese sauce
Amount Per Serving: CALORIES: 438TOTAL FAT: 13.1gCHOLESTEROL: 147mgSODIUM: 890mgCARBOHYDRATES: 3.2gNET CARBOHYDRATES: 2.8gFIBER: 0.4gSUGAR: 2gPROTEIN: 41g

yield: 12 prep time: 20 MINUTES cook time: 30 MINUTES total time: 50 MINUTES

Ingredients

Shortbread Crust

• 1 1/4 cup almond flour
• 2 tablespoon Golden Monkfruit or Brown Sugar Swerve
• 1/2 teaspoon Pumpkin pie spice
• 8 tablespoons butter, melted

Vanilla Cheesecake

• 2 (8 ounce) bricks of cream cheese
• 2 large eggs
• 1/2 cup confectioners Monkfruit or Swerve
• 1 tablespoon vanilla extract

Pumpkin Layer

• 3/4 cup pumpkin 
• 1 teaspoon pumpkin spice

Pecan Crumble Layer

• 1/2 cup almond flour
• 1/4 cup pecans
• 2 tablespoons butter
• 1 tablespoon brown sugar Monkfruit or brown sugar Swerve
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 350 degrees F
2. To make the crust stir melted butter, almond flour, sweetener and pumpkin pie spice together to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8×8 pan and bake for 7 minutes.
3. ALLOW THE CRUST TO COOL COMPLETELY
4. While the crust is cooling prepare the layers. Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
5. When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust. 
6. Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer. 
7. Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
8. Bake for 30-33 minutes.
9. Allow the cheesecake to cool completely and chill at least 2 hours before slicing. 

Nutrition Information:

 YIELD: 12 SERVING SIZE: 1 bar

1. Amount Per Serving: CALORIES: 346TOTAL FAT: 28.5gCHOLESTEROL: 96mgSODIUM: 162mgCARBOHYDRATES: 4.6gNET CARBOHYDRATES: 3.3gFIBER: 1.3gSUGAR: 1.2gPROTEIN: 6.6g

yield: 4 prep time: 5 MINUTES cook time: 15 MINUTES total time: 20 MINUTES

Ingredients

• 4 slices thick cut bacon, chopped
• 4 cups cabbage, chopped
• 1/2 small onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika

Instructions

1. Heat a large skillet to medium heat, add the chopped bacon and cook until crisp. When crisp remove the bacon from the skillet with a slotted spoon and place on a paper towel lined plate.
2. Drain off all of the bacon grease except 1 tablespoon and set aside for later. 
3. Add the chopped onion to the bacon grease and sauté 7-10 minutes over medium heat until the onion caramelizes. 
4. Add 1 tablespoon of bacon grease back to the skillet, add the cabbage salt, pepper and paprika. 
5. Cook the cabbage for 10-15 minutes stirring occasionally until it has reduced and is tender enough for your liking. 
6. Add the chopped bacon and serve immediately. 

Nutrition Information:

 YIELD: 4 SERVING SIZE: Roughly 3/4 cup
Amount Per Serving: CALORIES: 171TOTAL FAT: 14.4gCHOLESTEROL: 21.5mgSODIUM: 206mgCARBOHYDRATES: 6.3gNET CARBOHYDRATES: 3.9gFIBER: 2.4gPROTEIN: 4.8g

Keto Ribeye Steaks are one of our favorite dishes to serve for a romantic dinner or special occasion. They are so easy to make! Plus, they are loaded with flavor thanks to a decadent garlic rosemary butter.  These steaks are keto, low-carb, dairy-free, grain-free, and gluten-free!

Course: Main Course Cuisine: American Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 2 Steaks Calories: 208kcal

Ingredients

• ▢ 2 ribeye steaks cut 1 1/2-inch thick
• ▢ Steak Seasoning seasoned to your desire
• ▢ 1/4 cup grass-fed butter
• ▢ 2 sprigs fresh rosemary
• ▢ 2 whole garlic cloves crushed

Instructions

• Heat your outdoor grill to high.
• Season the steaks with the Steak Seasoning and place them in a cast-iron skillet.
• Carefully, transfer the cast iron skillet and place it on the grill.
• Add the butter, rosemary sprigs, and garlic to the skillet with the steaks.
• Cook the steaks about 5-7 minutes on each side, constantly spooning the butter on top of the steak throughout the cooking time.
• Cook until the steaks reach 120°F.
• Remove the steaks from the heat and let sit for 15 minutes as the temperature rises to 135°F.

Notes

If you don’t have an outdoor grill, cook in a cast-iron skillet on the stovetop set to high.

Nutrition

Calories: 208kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 268mg | Sugar: 1g | Vitamin A: 1015IU | Calcium: 9mg

This keto caramel pecan turtle cheesecake is the best turtle cheesecake you will ever enjoy. It’s keto-friendly and so delicious. You must try it!

INGREDIENTS  

Cheesecake Crust

• 2 tbsp lard
• 1/2 cup butter, melted
• 3 large eggs
• 2/3 cup almond flour
• 1/3 cup coconut flour
• 1 tbsp Swerve Sweetener, powdered
• 1/4 tsp salt

Cheesecake

• 32 ounces (or 4 blocks) softened cream cheese
• 4 eggs
• 1 ½ cup Swerve Sweetener, powdered
• 1 cup sour cream
• 1 tsp almond extract
• 1 Tbsp lemon juice

Turtle Cheesecake Topping:

• ½ cup-3/4 cup chopped walnut/pecans
• Drizzle dark chocolate and caramel

INSTRUCTIONS 

Start by Making the pie crust.

• Melt the butter
• Add the lard to the melted butter.
• In a separate bowl, combine the 3 large eggs.  Beat the eggs until fluffy. Then add the eggs to the butter mixture.
• Add the remaining dry crust ingredients and mix the dough with your hands until it forms into a dough.
• Spray the bottom of your pan with nonstick cooking spray.  Firmly press the dough into the bottom of the pan with your fingers until it’s evenly distributed throughout the pan. You can create a thicker edge around the outside of the pan.  (I prefer this) . This is not the type of dough you can roll out with a rolling pin.
• Bake the crust at 350 degrees first for about 10 minutes.  Then remove it and allow the crust to cool while you make the cheesecake center.  You will add the cheesecake center and bake it again.

Next make the Cheesecake:

• In a mixing bowl add softened cream cheese and eggs and blend.
• Add in sour cream and blend.
• Add swerve sifting in slowly as you blend together.
• Add lemon juice and almond extract and finish blending until smooth.
• Pour mixture into a 9” Springform pan. Pour batter to 2/3 full in height.
• Bake 350 degrees uncovered for 45-60 min and check. Cheesecake should be rising and lightly browned. Bake for another 20-25 minutes watching closely. The outside parameter should be firm yet the center somewhat soft.
• Once done pull out let cool then place in refrigerator to chill and continue to firm before serving.
• When serving drizzle dark chocolate on top of the cake and add ½ cup to ¾ cup chopped walnuts and pecan mixture to top and finish with a reduced sugar caramel sauce drizzle.

NUTRITION

Serving: 1sliceCalories: 461kcalCarbohydrates: 7.5gProtein: 10.2gFat: 44.4gFiber: 0.5gSugar: 3.3g