• Ingredients:

▪️ 2 cups broccoli, diced small

▪️ 4 tbsps butter

▪️ 16 oz cheddar cheese, hand shredded

▪️ 2 tbsps cream cheese

▪️ 1/2 cup onion, diced

▪️ 1 tbsp minced garlic

▪️ 2 tbsp yellow mustard

▪️ 3 cups chicken bone broth ▪️ 1 cup heavy whipping cream

▪️ Season to your taste (used McCormick Pink Himalayan Salt, Pepper, Garlic All Purpose Seasoning – lemon pepper seasoning – garlic powder – Italian seasoning)

▪️ 1 tsp Xanthan Gum (If u want it thicker I personally didn’t use it & it was thick. Cheese helps get it that way once it cools)

Instructions:

1. Dice up the broccoli into bite size pieces. You want them nice and small. Set it aside.

2. In a stock pot, add butter,diced onions,minced garlic, some McCormick pink Himalayan salt, pepper, garlic seasoning. (Don’t go overboard u can adjust salt later) Cook over medium heat til onions are translucent.

3. Add broccoli & continue to cook for 3-4 mins til it turns bright green & is soft

4. Add the chicken bone broth & heavy cream,yellow mustard & stir.

5. Bring to a boil.Once boiling turn down heat to simmer,slowly adding the cream cheese & the cheddar cheese,mixing as u add.

6. Now I put garlic powder & a little more pink Himalayan salt, pepper + Italian & lemon pepper seasoning to make sure the flavor was to my liking 😌

7. Let cheese melt,if you would like to add Xanthan gum for more thickness u can & remove from medium heat. Tip: It’s like cornstarch/flour & tends to clump & sit on top of the soup.Mix w/ a little warm broth then add it in

8. Stir until soup thickens & enjoy!

10 Minute keto chocolate coconut crunch bars are so quick, easy and healthy to make, they are the ultimate paleo vegan snack or dessert to enjoy anytime! An easy keto and low carb no bake recipe using shredded coconut and sugar free chocolate! Ketogenic, gluten free, grain free, sugar free.

DURATION

Prep Time: 5 minutes | Cook Time: 5 Minutes | Total Time: 10 minutes | Servings: 20 servings | Calories: 155kcal

INGREDIENTS

• 1 1/2 cups chocolate chips of choice I used stevia sweetened chocolate chips
• 1 cup peanut butter can use any nut or seed butter of choice
• 1/2 cup sticky sweetener of choice * See notes
• 1/4 cup coconut oil
• 1 1/2 cups unsweetened shredded coconut
• 1 1/2 cups nuts or seeds of choice

INSTRUCTIONS

• Line an 8 x 8-inch tray or pan with parchment paper and set aside.
• In a large microwave-safe bowl or stovetop, combine your chocolate chips of choice, peanut butter (or nut/seed butter of choice), sticky sweetener and coconut oil. Melt until combined.
• Add your shredded unsweetened coconut and nuts/seeds and mix until fully combined. Pour your mixture into the lined pan and spread out evenly, using a spatula. Refrigerate until firm.

Notes

* The best sticky sweeteners are pure maple syrup or agave nectar. For a ketogenic friendly sticky sweetener, use a monk fruit sweetened syrup, NOT sugar-free pancake syrup.

Keto friendly Chocolate Coconut Crunch Bars (Paleo Vegan, Low Carb) can be kept at room temperature, in a sealed container.

NUTRITION FACTS

Serving: 1Bar | Calories: 155kcal | Carbohydrates: 4g | Protein: 7g | Fat: 12g | Potassium: 4mg | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.5mg | NET CARBS: 2g

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Prep Time15 minsCook Time30 minsCourse: Main Course Servings: 4

Ingredients

• 500 g chicken breast (1.1 lb )
• 250 ml heavy cream ( 1 cup )
• 30 ml water ( 2 tbsp )
• 180 g sliced mozzarella cheese ( 6.4 oz )
• 2 cloves of garlic
• 1 small oignon
• 1 tsp thyme
• salt, pepper

Instructions

• Preheat your oven to 180°C | 350°F.
• Cut each chicken breast in two or three lengthwise slices so that they are not too thick.
• Peel the garlic cloves and cut each cloves in 4 pieces. Make incisions in each piece of chicken and insert the pieces of garlic in it.
• Season each piece of chicken with salt and pepper and place them in an ovenproof dish.
• Cut the onion into thin slices and add it to the dish.
• Pour the heavy cream (previously mixed with water) over the chicken.
• Add thyme, salt and pepper and bake for 25 minutes.
• Remove the dish from the oven and add the mozzarella cheese slices on the chicken slices, then bake again for 5 minutes.Enjoy hot and melted!

yield: 8 prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

This Easy Sicilian Chicken Soup is loaded with tender chicken, bell peppers, onion, carrots and tomatoes. Each generous serving is about 8 net carbs each making it a perfect, low carb comfort food!4.3 Stars (3 Reviews)PRINT

Ingredients

• 1 tablespoon olive oil
• 3 cloves of garlic, minced
• 1 cup onion, chopped
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 large red bell pepper, chopped
• 1 (10 oz) can tomatoes with green chilis
• 1 tsp salt
• 1 teaspoon pepper
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 pounds chicken thighs or breast, cut into small chunks
• 3-4 cups chicken stock

Instructions

1. Heat a large dutch oven or stock pot to medium heat.
   Add the olive oil, garlic, onion, bell pepper, celery and carrots. Sauté the vegetables for 4-5 minutes, stirring occasionally.
2. Add the undrained tomatoes, chicken broth, spices and chicken.
3. Bring to a boil and then reduce heat to simmer over low and cover.
4. Allow the soup to cook 30 minutes covered.
5. Just before serving remove the chicken and shred, add back to the soup and serve with fresh parmesan, salt and pepper.

Nutrition Information:

 YIELD: 8 SERVING SIZE: 1 1/2 cups
Amount Per Serving: CALORIES: 153TOTAL FAT: 5.4gCHOLESTEROL: 56mgSODIUM: 544mgCARBOHYDRATES: 11.3gNET CARBOHYDRATES: 8.8gFIBER: 2.5gSUGAR: 5.6gPROTEIN: 14.6g

INGREDIENTS

BROWNIE MIXTURE:

• 1/2 cup Butter (at room temperature)
• 4 oz Unsweetened baking chocolate
• 3/4 cup Wholesome Yum Blanched Almond Flour
• 2/3 cup Besti Powdered Allulose
• 2 tbsp Cocoa powder
• 2 large Eggs (at room temperature)
• 1 tsp Vanilla extract (optional)
• 1/4 tsp Sea salt (only if using unsalted butter)

CHEESECAKE MIXTURE:

• 16 oz Cream cheese
• 3/4 cup Besti Powdered Allulose
• 2 large Eggs
• 1/2 tbsp Lemon juice
• 1 tsp Vanilla extract
• 1/4 cup Sugar-free dark chocolate chips (optional)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) pan with parchment paper.

BROWNIE MIXTURE:

1. Melt the butter and chocolate together in a double boiler over low heat, stirring occasionally, until smooth.
2. Remove from heat. Stir in the vanilla extract, if using (recommended).
3. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.
4. Transfer 3/4 of the batter to the lined pan and set aside the other 1/4 of the mixture.

CHEESECAKE MIXTURE:

1. In a medium bowl, beat the cream cheese and powdered sweetener together at low to medium speed, until fluffy.
2. Beat in the eggs, one at a time.
3. Beat in the lemon juice and vanilla extract.

ASSEMBLY:

1. Fold 1/4 of the reserved brownie batter and the cheesecake filling mixture together gently. Don’t over mix – you want to leave swirls in there.
2. Pour the mixture in the pan on top of the brownie layer. Sprinkle chocolate chips over the top of brownies.
3. Bake for about 35-40 minutes , until the cheesecake layer is almost set, but still slightly jiggly.
4. Cool completely before moving or cutting.

Serving size: 1 brownie (1/16 of entire recipe)

Nutrition Facts

Amount per serving. Serving size in recipe notes above.Calories 236 Fat 23.1g Protein 5.5gTotal Carbs 5g Net Carbs 3g Fiber 2g Sugar 1.4g

INGREDIENTS

• 8 tbsp Butter, unsalted
• 24 tsp Swerve Sugar Replacement, Brown
• 5.33 tbsp Great Value Whipping Cream, Heavy
• 1 cup(s)Fisher Pecans, Halves
• 8 tbsp Great Value Coconut Flakes, Unsweetened, Organic
• 26 chips Lilly’s Chocolate Salted Caramel Flavor Baking Chips

  DIRECTIONS

• 01Place the butter into a saucepan on the stove over medium heat.
• 02When the butter has melted, whisk in the Swerve brown sugar substitute until completely dissolved.
• 03Stir in the heavy whipping cream until well combined.
• 04Cook, stirring frequently for 10 minutes until it begins to froth up and thicken.
• 05Remove the mixture from the heat and stir in the pecan halves and coconut flakes. Stir well to combine, and let sit to cool slightly for a few minutes.
• 06Use a large spoon to drop spoonfuls of the cookie mixture onto parchment paper. Do not worry if some of the extra liquid leaks out from the mound of cookie batter.
• 07Sprinkle keto friendly chocolate chips on each cookie and lightly press down.
• 08Freeze for 1/2-1 hour until hard and serve or store in airtight container in fridge.
• 09This should make 10-12 cookies.

NUTRITION

• Serving Size: 1 cookie
• Amount per Serving My Daily Value
• Calories195Kcal11%
• Total Fat20.22g32%
• Saturated Fat9.91g58%
• Trans Fat0g0%
• Cholesterol27.75mg9%
• Sodium7.72mg0%
• Potassium50.66mg1%
• Total Carbohydrate11.33g5%
• Dietary Fiber2g8%
• Sugars0.38g1%
• Added Sugars0g0%
• Protein1.42g3%
• Vitamin A71mcg10%
• Vitamin C0mg0%
• Calcium13.78mg1%
• Iron0.24mg1%
• Vitamin D0.15mcg1%