Gingerbread cookies. The epitome of Christmas. Funny thing is I never ate or decorated gingerbread cookies when I was young, but my kids asked for them last year so I set off on a mission to make a keto-friendly gingerbread recipe. Personally I like gingerbread cookies that are crunchy with a nice balance of sweet and spicy. I'm not a huge fan of overly sweet or overly spicy versions. If you're looking for a lightly sweet, crunchy keto gingerbread cookie recipe, then this one is for you.

Crunch
There are couple secrets to crunchy cookies when baking keto. Believe it or not the type of sweetener you use contributes to the final texture of the piece. It not only has a different sweetness profile (so be careful when substituting sweeteners when they are listed on a keto recipe. They can be listed because of their end property or sweetness level. Always use the sweetener lists to get the closest results. I know, there are A LOT of different keto sweeteners, but trust me, choosing the right one can be the difference between chewy or crunchy, sickly sweet or the perfect sweetness.)

For this recipe I use Monkfruit sweetener a combination of the classic version and just a tablespoon of the Gold version. Why? Monkfruit crystalizes after it is warmed so the result is an extra level of crunch that you wouldn't get otherwise from a different sweetener. Also, Monkfruit is on the milder side of sweet so if you use something else, I would gut your sweetener down a bit. The Monkfruit Gold version is much sweeter so 1 tablespoon is sufficient.

Lastly a tablespoon of psyllium husk brings all the ingredients together and allows it to firm up and hold the best.

I hope you enjoy this recipe. Look out for my icing recipe to be posted soon!

Yield:
Recipe makes 12-15 cookies
 
Ingredients:
2 cup almond flour
1 tablespoon coconut flour
1 tablespoon psyllium husk
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons group ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground clove
4 tablespoons butter, softened
1 egg, beaten
1/4 cup sweetener (I like Monkfruit for this)
1 tablespoon sweetener, gold (I like Monkfruit for this)
1 tablespoon black strap molasses
 
Directions:

1. In a medium sized bowl combine almond flour, coconut flour, psyllium husk, salt, baking powder and spices. Whisk together to remove any lumps. Set aside.
2. In a separate bowl whisk together egg, softened butter, molasses and sweeteners. 
3. Add dry ingredient to your wet and mix until combined. It will look like there isn't enough moisture but just keep mixing until well combined.
4. The dough will be moist, but crumbly. However when you press it together, it should stick together and not crumble apart. If its too dry add an extra table of melted butter.
5. Split the dough into 2 parts. Roll each part flat between 2 sheets of parchment to about 1/4 thickness.
6. Put the flattened dough in the refrigerator for 10-15 minutes.
7. Once chilled use cookie cutters to cut the shapes out.
8. Use a spatula to loosen the shapes from the parchment paper. Transfer to a cookie sheet with a fresh clean sheet of parchment paper.
9. Bake in the oven at 320° for 13-15 minutes. 
10. Turn off the oven and open the oven door for 10 minutes. DO NOT REMOVE THE COOKIES OR COOKIE SHEET. Close the oven door back up and leave the cookies in there for 1-2 hours (TRUST ME). Remove the cookies and transfer them directly to an air-tight container to maintain its crunchiness! 

 
Net Carbs: 2.68g Net Carbs per cookie
Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.

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When fall rolls along and the colder weather begins, chili starts making its entrance into our weekly food menu. What goes better with chili than cornbread? When going keto, you can no longer make this food item from that little blue carton since corn is off the table. But how can we get a yummy, sweet bread to eat with our chili.

Enter this easy, mock cornbread recipe that I worked to perfect for several months. The way to get the fluffy airy bread texture is to use yeast, yup. If you’ve ever used yeast before it can appear daunting, but I assure you that its sooo easy once you have one or two yeast recipes under your belt.

Yeast and Sugar
You will need to activate your yeast with sugar. Yes sugar. It doesn’t work with any keto sweeteners like Swerve or allulose. It DOES however slightly work with Yacon Syrup but your bread will have a slightly different flavor in the end, not bad, but just different. So back to the sugar. Yes, you will need to use 2 teaspoons of white sugar. Don’t worry because the yeast will consume the sugar and release gas once it “proofs” or activates. This gas is what gives the bread its rise and the delicious air bubbles within the dough. Trust me when I say you can't really replace this, the final product won't really be the same.
 
​Serves:
16
 
Ingredients:
1 1/3 cups lukewarm water (about 100º F)
2-3 teaspoons sugar
2 ¼ teaspoon Instant Yeast
1 cup almond flour
¾ cup whey protein isolate
3 tablespoons coconut flour
2 tablespoons coconut oil
½ teaspoon Xanthan gum
½ teaspoon salt
1 ½ teaspoon baking powder
½ cup Allulose
½ teaspoon turmeric powder
1 tablespoon Yacon Syrup
 
Honey Butter Ingredients:
4 tablespoons butter, softened
1 tablespoon Yacon syrup
 
Directions:

1. Proof your yeast to begin. Pour the sugar into the warm water and add the yeast. 
2. Allow the yeast to proof (bubble and activate. If your yeast mixture is not bubbly by 10 minutes, try to proof a new batch of yeast. Make sure your water is not too hot otherwise you will kill your yeast.)
3. In a separate bowl, add all the dry ingredients and mix with whisk to remove any clumps.
4. Once the yeast is proofed, pour the yeast into the dry ingredients bowl.
5. Add the coconut oil and mix with a wooden spoon for 1-2 minutes.
6. The “dough” should come together (but not like normal bread dough). This keto dough should resemble more like cake batter. That’s ok.
7. Cover the bowl with plastic wrap and allow it to rest and rise for 1-2 hours.
8. After the first rise, mix the dough again—it should have a bunch of air in it.
9. Prep your 8x8 pan by lining it with parchment paper.
10. Pour the dough and smooth it out with a spatula. Cover the dish with a dish towel and allow it to rise for another 30 minutes.
11. Bake in the oven at 400º for 15 minutes. If it is still wet in the center, bake for an additional 2 minutes.
12. Allow it to cool on a wire rack for 15 minutes before cutting.
13. Prep the honey Butter by mixing the ingredients in a small bowl until combined. Serve and enjoy!

 
Net Carbs: 1.75g per serving (1 slice)
Net carb calculations are approximate and depend greatly on the brands and ingredients used. Net carbs are provided to provide a ballpark calculation. Use a carb calculator app to find your exact net carb count.​

Make it with our current product favs

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Who else loves those Red Lobster cheddar bay biscuits? I have both hands raised haha. Those fluffy, cheesy biscuits were the best, so here's my very close Keto version that will make your heart happy (no pun intended). According to the Red Lobster website, one of their biscuits is a whopping 16 grams of net carbs--eek! How many did I eat last time I was there so many years ago?? Not to worry— My copycat version is about 2.2g each!! 

The Flours
Two great characteristics about the Red Lobster version is its fluffiness and cheesiness. My copy cat version uses a secret ingredient that help amplify both of those qualities in this keto remake. I like to use a combination flour blend of almond flour and whey protein isolate. If you've been cooking keto for a while you know that without much fats almond flour is dry and gritty. The addition of the why powder, in my opinion, helps bind the almond flour better improving the texture of the final product.

Also, whey protein helps amplify the cheesiness of this recipe and enhances the buttery flavor—all great positives in my opinion. LOL

The Cheeses
The original cheddar bay biscuits used only cheddar. I like a combination of 2 cheeses for an enhanced flavor profile. But in a pinch and if you hate buying many different cheeses, then feel free to stick to all cheddar.

Serves:
4-6 People

Ingredients:
3/4 cup almond flour
1/4 cup whey protein isolate, unflavored
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sharp cheddar cheese, shredded
1 cup gouda cheese, shredded (or double the cheddar)
4 eggs, beaten
2 tablespoons Kerrygold butter, melted
1/2 teaspoon garlic power
1/2 teaspoon dried parsley

Directions:

1. Combine flour, whey, cheeses, baking powder and soda, garlic powder and dried parsley in a medium sized bowl.
2. Whisk together and remove any clumps from the almond flour and whey.
3. Add beaten eggs and melted butter.
4. Mix well to combine. The batter should be moist, but not wet. If its too dry, add 1 additional tbsp of melted butter.
5. In a cookie sheet lined with parchment paper, spoon batter in 3-4 inch rounds spaced out about 2 inches apart.
6. Bake in the oven at 400° for 12-15 minutes.

These are best served immediately out of the oven. They can also be stored in a ziplock bag and then left overs warmed up for 10 seconds in the microwave.

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There are so many cauliflower pizza crusts on the mark now that are not truly keto-friendly. Yes, most are gluten free and grain-free, but they are contain starches and carbohydrates that would classify them technically non-keto. But don't fret my keto lovers, make this EASY and simple, PURE CAULIFLOWER pizza crust with cauliflower, mozzarella and parmesan cheese, a few spices and bam—a truly grain-free, whole30, gluten free and KETO caulicrust you can enjoy whenever you want. And if you use pre-riced cauliflower (like I do), then the hardest part is already done for you. Just sauce, top and bake. Pizza nights are saved!​

Ingredients:
1 package of frozen riced cauliflower (trader Joes or Costco has this), about 10-12 oz
2 tbsp Psyllium Husk Powder
1/2 cup shredded mozzarella
1/4 cup parmesan cheese
2 eggs, beaten
1/4 teaspoon Oregano
1/4 teaspoon Italian Seasoning
1/4 teaspoon garlic powder
pinch of salt

Directions:

1. Defrost the frozen cauliflower in the microwave.
2. Wring out the excess water with a dish towel or paper towel.
3. Add thawed caulirice and the rest of the ingredients in a bowl. Stir well to combine.
4. Form the mixture into a circle crust shape on a parchment lined cookie sheet.
5. Bake at 350º for 10-15 minutes until the crust is set. DO NOT overcook the crust (you will cook it even more when you add toppings)
6. Refrigerate overnight for best results and remove to top when you are ready. 

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For my daughter's birthday I wanted to give her a special day filled with yummy treats, desserts and foods she loves. After-all what birthday party (especially a kid one) is complete without massive amounts of sugar, candy and sweet treats, right? It is something of a cultural thing really. When you go to a party or an event, all diets are "on-pause" or those days instantly become a "cheat day" (you know what I'm saying.) And if you knew me before my keto journey, you knew that a "dessert bar" was a very common, if not a standard thing, at our parties.

However this now sugar-free mama has a loud, convincing voice inside yelling, "There must to be a way to achieve this without bringing back the processed food crap we painstakingly worked so hard to get out of our house." If it was possible, I wanted to do it.

So thus began my journey to think up foods that I could do a keto remake of. I loved rice krispies as a child and love how now they are so artisan looking half dipped in chocolate and swirled with white chocolate or sprinkles. This seems like a good keto remake candidate.

Now that the market is slightly saturated with keto cereal companies that are basically using protein powders and alternative sweeteners, there are many options to choose form that are low carb and tasty. These cereals are crunchy and quite convincing, living up to my 80's childhood standards of cereal.

The Highkey brand recently launched a cereal line to add to their product repertoire. Their new "frosted" flavor is also in the shape of a rice krispie. Enter inspiration! It would be perfect and look like the real deal!

Ingredients:
1/2 batch keto marshmallows (Click here for our recipe)
1 box Highkey brand frosted cereal (Or other keto cereal flavors you like)
2 tablespoons grass-fed butter**
Sugar free sprinkles (optional)

Directions:
**If you've already made your marshmallows, then follow the steps below:

1. In a medium sauce pan, melt butter and half a batch of keto marshmallows.
2. Once the marshmallows are melted pour the box of cereal into the mixture and stir to coat the cereal.
3. Transfer to mixture into a tray and use parchment paper to press it flat.
4. Allow the mixture to harden and cool.
5. Cut and serve immediately or dip your keto rice krispie bars in dark chocolate. Sprinkle some sea salt flakes or sugar-free sprinkles on top. Enjoy! 

**If need to make marshmallows first, then follow the steps in our recipe for Sugar-Free, Keto Marshmallows here.

1. After step 6, instead of preparing a dish to set your marshmallows, you will pour your cereal in a bowl with half the mixture.
2. Stir the cereal to coat.
3. Then place cereal mixture in a glass dip, pressing with parchment paper to flatten.
4. Cut the rice krispies in squares and decorate as suggested or eat as is.

TIPS

• I prefer making these with a fresh batch of marshmallows. The reason is that the marshmallow filling will have already been cooled slightly during the mixing process helping to keep the cereal slightly more crunchy. Remelting already made marshmallows and butter works too, just know with keto cereals and their ingredients, the cereal will get less crunchy.
• Store these in an airtight container in your countertop for about a week.

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Marshmallows. When summer rolls around our house my kids are begging to go outdoors and camping. And naturally with every camping trip comes the necessity of s'mores!! Since my kids transitioned to keto, I've made it my mission of carefully replace their sugary treats with delicious-tasting keto alternatives. My goal was not to dupe them, but more to educate them about real ingredients as well as show them that "good" ingredients can also taste great!

This simple marshmallow recipe brought this fluffy dessert/treat back into our lives, but alas, its roasting ability–particularly over an open fire is non-existent. If you try to roast these, the marshmallow will simple melt. I'm still working on a blend that can withstand a campfire and will brown and caramelize like a traditional marshmallow. If you cut these into small squares you can successfully add them to hot chocolate and they will melt as expected, so thats good! But they are too delicate to stand up against camp fires. 

However this keto version does get an "A" for its taste and texture—key for such an iconic food item. The key to achieving the correct texture in this recipe is to pump enough air into the gelatin. This will create the air pockets in the batter and therefore the spongy/pillowy bounce we're familiar with. The best way to do this? Using a stand-mixer. You can use a hand mixer, however the power is definitely a bit more concentrated – which adds more agitation to the batter. Though agitation causes air to get in the batter, too much will actually create density – so be careful. The better alternative to a stand mixer is just to mix the mixture by hand. But be warned that you will likely be mixing for a good 10-12 minutes so prepare for an arm workout.

After you've made your marshmallows, you can eat them as is or dip them in chocolate. Or you can use them to make keto rice krispie treat! Yup you heard me right. See the recipe below! 

Tools You'll Need: 

1. Small cookie or biscuit cutters. I bought these on Amazon: https://amzn.to/2zTxhZO
2. Stand Mixer (preferred) or just a whisk and some elbow grease (LOL)

Ingredients:
4 tablespoons unflavored, grass-fed gelatin
1/2 cup cold water
1/2 cup warm/room temperature water
2/3 cup allulose sweetener
2 teaspoons Vanilla extract
1/4 cup powdered sweetener (for dusting)

Directions:

1. In the stand mixer bowl add cold water and gelatin powder and allow the gelatin to bloom. Sprinkle the gelatin as evenly as possible over the top of the water. The gelatin will harden a litte or "bloom". 
   Blooming is a the process of "softening' the gelatin in a form that will allow it to then be melted with the addition of hot water. If you've never worked with gelatin, blooming is a necessary step, otherwise your liquids, soups, etc will just have lumps of gelatin floating in to and it won't dissolve. Trust me on this one.
2. Set the blooming gelatin aside.
3. In a small sauce pan combine remaining water and allulose sweetner. 
4. Cook until the sweetener is dissolved and the mixture reaches a rolling boil. Turn off the stove after about 1 minute of boiling. Add the vanilla and mix in.
5. Add the hot liquid to the bowl with the bloomed gelatin.
6. Turn your stand mixer on medium with a whipping paddle for 10 minutes.
7. While this mixes, prepare your glass dish by dusty some powdered sweetener on the bottom of the dish.
8. Pour your marshmallow mixture into this dish and dust some more powdered sweetener on top.
9. Allow your marshmallow mixture to set on the countertop (do not refrigerate it). When set, use the 1 inch round cutter (See these cookie cutters: https://amzn.to/2zTxhZO) to cut the marshmallow block into the cute marshmallow cylinders that we're used to seeing in the stores.
10. Store the marshmallows in an airtight container on the counter for up to 1 week. You can also put them in fridge to make them last longer. Just know you should get them to room temperature first before eating them as the fridge will harden the gelatin a bit.

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Don't let this recipe intimidate you. I used to think making breads was challenging since I had never before worked with yeast. I also had never worked with Vital Gluten before so that was another uncharted territory. But let me tell you, both are ESSENTIAL to making this low-carb, Keto bread fluffy and soft. Here's why.

Ketogenic flours are dense and heavy. They typically consist of almond flour and coconut flour, both of which are course and dry. Neither contain any starches in their makeup (which is what makes them ketogenic LOL) and because their particles are dense, they typically do not rise well. Enter Vital Gluten. Gluten in normal flour is responsible for the sponginess and chewiness of traditional flour bread. It is the protein component of wheat that is extracted and separated from all the starches. Therefore Vital Gluten (also called Wheat Gluten and Vital Wheat Gluten) is actually not 'wheat' at all, but the dried and milled protein. Because of this it is safe for ketogenic baking and supplements for the missing rise of traditional ketogenic flours.

Yeast. Yeast are single-celled organisms that thrive on the starches in the flour/wheat and emit carbon dioxide. The carbon dioxide is what makes the pockets of air in traditional flour bread. Air equals rise and chewiness. The problem in ketogenic baking is, again, the keto flours do not contain starch (as traditional wheat flour does), so the yeast has nothing to feed off of. Activating your yeast is essential in keto baking because you will supply it with a small amount of sugar, in our case I use Yacon Root extract or syrup, so activate it. That's it.

All you need to do is combine the ingredients, add a little elbow grease to mix them together, patience to allow it to rise and boom - the most amazing low-carb, no dairy, no egg, no-kneading and no bread machine required keto bread recipe there is. I hope you try this, because it is amazing. If you do, let us know how it turns out! Happy baking!

​Yields: 12 slices
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/4 cup psyllium husk
1/2 cup vital gluten (also called Vital Wheat Gluten)
1/2 cup whey protein isolate
1  1/2 teaspoon salt
13 oz warm water (between 110°-115°)
1  1/4 teaspoon active dry yeast
2 teaspoons yacon syrup

Directions:

1. Combine warm water, yeast and syrup together and allow your yeast to bloom.
   (NOTE: If you yeast is frothy after a few minutes, your yeast is alive and activated. If you mixture is flat and cloudy, then your yeast is denatured. Dump it out and start with a new packet)
2. In a glass bowl, add all dry ingredients and salt.
3. Whisk together to combine.
4. Add your bloomed yeast and mix your dough until well combined, about 1-2 minutes.
5. Cover your bowl with plastic wrap and place your bowl in a sunny, warm location for 1.5 hours to rise.
6. Your dough should have puffed up a bit and will be sticky to the touch.
7. Using your spatula, mix your dough again for 30-45 seconds.
8. Transfer your mixture dough into a greased bread pan. Cover and allow a final rise for 30 minutes.
9. Bake at 400° for 20-25 minutes or until the crust is a medium brown color.
10. Allow your bread to cool completely before slicing. Makes about 12 slices.

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I never was a fan of fat bombs. Something about eating a cold, frozen ball of butter or coconut oil never appealed to me. If this is you, then look no further my friends. These mini cheesecakes—aside from being a great potluck item to bring or have at your next party—these beauties double as a kick butt keto fat bomb.

I kid you not, in the beginning when I first transitioned my family to keto, I would make a batch of these cheesecakes to keep in the fridge and have when I needed a sweet fix or to bump up my fat intake for the day. It almost felt sinful in the beginning to be able to eat a personal sized cheesecake EVERYDAY! 

As far as potluck worthy, YES! If you plan to bring this to a party make sure you make double the batch so you can save some at home for yourself because I guarantee that there will be none left!

These beauties are super easy to make. There are a few steps since you have to bake the crust first and then top them once cooled, but I assure you that it will be all worth it. The best part? Each mini cheesecake is approximately 2.61 net carbs!!!! (Woohoo, happy dance). Before keto I used to make these S.A.D equivalent ("Standard American Diet" equivalent which means with "normal" ingredients and "normal" sugar). Can you guess how many carbs/sugar one "normal" mini cheesecake set you back? 21 grams!! These keto mini cheesecakes are one-tenth the net carbs as a normal one! Wow—I'll take sugar free and keto all day, every day.

Do yourself a favor. Pick 1 Sunday afternoon and make these for yourself for the week. Hide them from your family members who aren't keto (or else they'll eat your stash LOL). You're welcome!

Tools you'll need

• Hand mixer
• Foil cupcake liners

Yield
20 mini cheesecakes

Ingredients:
4 8-oz blocks cream cheese, room temperature
4 eggs, room temperature
1  cup allulose sweetener
1 teaspoon vanilla extract
1 cup almond flour
1/3 cup Swerve sweetener
3 tablespoons butter

Ingredients–Topping:
1 8-oz tub sour cream
1 tablespoon Swerve sweetener
1 teaspoon vanilla extract
1 10-oz bag frozen blueberries
1/2 lemon, juiced
1/2 cup water
3/4 cup allulose sweetener
xanthan slurry

*Ingredients—Xanthan Slurry:
2 teaspoons coconut oil (or olive oil)
1/2 teaspoon xanthan gum

Directions:

1. Line a cupcake tin with foil liners. (Note: the foil liners come with a foil piece and a standard white liner in between each foil one. Carefully remove the paper liner and save it for another muffin recipe.)
2. In a bowl combine almond flour, butter and swerve sweetener. Work the butter into the mixture until it is fully incorporated. It will be crumbly but nicely incorporated.
3. Spoon approximately 1 teaspoon of the almond flour mixture in each muffin tray. Pat down to form your bottom crust.
4. Bake the crusts at 325° for 8-10 minutes or until the crust starts to brown. (Note: the crust will be soft to the touch but will harden as it cools.
5. In the meantime, begin the mixing the cheesecake. Using a hand mixer, mix cream cheese, eggs and sweetener and vanilla until smooth (some lumps are ok.)
6. Spoon the cheesecake mixture into the muffin tray over the cooled down crusts. Fill each one well about 3/4 full. The cheesecakes will puff up but will sink slightly after it cools.
7. Bake in the oven for 20-25 minutes at 325°. You want to make sure that the cheesecake is no longer jiggly in the middle. (Note: the cheesecakes can crack when baked, thats ok, it will not be noticeable after they cool and you put the toppings on top.)
8. Remove the cheesecake from the oven and transfer them to a wire rack to cool completely.
9. In the meantime, begin making your fruit topping. In a small sauce pan add frozen blueberries, lemon juice, and allulose sweetener and water. Cook until the berries reduce down and their natural sugars release. 
10. Spoon in the xanthan slurry 1 teaspoon at a time, stirring each time to fully mix through.
11. Cook berry mixture for another 5-10 minutes on low, allowing the mixture to thicken. Set aside to cool.
12. To make the cream topping, mix the sour cream with 1 tbsp of Swerve sweetener and vanilla extract. Stir completely and refrigerate until you are ready to put everything together.
13. When the cheesecakes are COMPLETELY cooled (about 30 minutes), add 1 teaspoon of cream topping, then 1/2 teaspoon of fruit topping on each cheesecake.
14. Refrigerate cheesecakes for at least 1 hour or overnight before serving. Serve them cold.

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I hate wasting food and love the idea of using leftovers for something new. The other day we made Keto Chocolate Chip Cookies (click for my recipe) and they were delicious, but the recipe yields about 24 cookies. After eating cookies for 4 days in a row, one can become "cookied-out". LOL –hard to image I know.

We still had 5 cookies left and since I hate wasting, I wanted to repurpose them. I was debating a cookie ice cream, but decided these cheesecake bars were better! They hit the spot and I love the cookie bottom. Adds a little something extra to these.

I used Lily's dark chocolate chips in these (my kids, actually like the taste now), but feel free to use milk chocolate if you want a sweeter end-product. The dark is obviously more keto-friendly, but if that isn't your focus, then go for milk chocolate.

Next time I think I'm trying a white chocolate, raspberry cheesecake so stay tuned for that!

Makes: 12 Bars
Ingredients:
5-6 chocolate chip cookies (or make my Keto Chocolate Chip cookies recipe here)
2 blocks cream cheese, room temperature
2 Eggs room temperature
1/4 Cup + 2 Tablespoons Swerve sweetener
1/2 Teaspoon Vanilla extract
1/4 Cup Lily's chocolate chips
1 Teaspoon Coconut oil

Directions:

1. In an 8x8 baking dish, press the chocolate chip cookies on the bottom of the dish to be the crust layer, set this aside.
2. In a microwave-safe dish melt chocolate chips with coconut oil at 50% power and 30 second increments. Stir in between each heating. Set aside.
3. Add cream cheese, eggs, sweetener and vanilla in a bowl. Using a hand mixer, mix the ingredients until combined. Small lumps are ok.
4. Pour cream cheese mixture on top of the cookie base. Using a spatula, spread the cream cheese evenly.
5. Now pour the melted chocolate on the cream cheese layer. Using a fork or a knife, lightly drag the utensil up and down/around to spread the chocolate in swirls.
6. Bake at 350° for 20-25 minutes or until the center is firm and the edges are a light brown.
7. Allow the bars to cool completely before cutting. For best results cool and then chill the cheesecake in the refrigerator for 30 minutes before eating. (I think cold cheesecake tastes way better LOL). Enjoy!

Who doesn't love chocolate chip cookies? I know the first things I craved to learn to master when I transitioned into keto was keto desserts. I mean if I was going to make this a lifestyle, my new keto life better include some delicious desserts. This was one of the first desserts I worked to master.

The secret? The brown-butter and coffee! These two ingredients really make a different in the flavor profiles of these cookies. If you've tried other recipes that were so-so, then you need to try this one. It will not disappoint!

Also, I suggest making the entire batch, getting them all mixed and freezing them. Then you can pop a few in the oven anytime you need a cookie fix. Or better yet, make mini frozen cookie doughs (about half the size of a normal cookie portion) and eat is as a keto fat bomb straight from the freezer. Yup! You know I do that LOL.

Ingredients:
1 cup almond flour
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon  baking soda
1/2 teaspoon  baking powder
1 cup Kerry Gold butter, browned (see steps 1-2)
1/4 cup Swerve Brown
1/4 cup Swerve 
1 teaspoon vanilla
2 teaspoon coffee (optional)
1 egg + 1 egg yolk
1/2 cup Lily's dark chocolate chips
3 oz dark chocolate, roughly chopped (adds texture and visual aesthetics)

Directions:

1. In a small saucepan, cook the butter over medium meat stirring frequently to prevent it from burning.
2. Cook the butter until is starts to release its milk fats and turns into a nutty caramel brown color. (You will see small light brown specks in the butter which is the cooked milk solid. This is liquid gold).
3. While this is cooking, combine all your dry ingredients in a mixing bowl. Mix to combine.
4. Remove the butter from the heat and pour it in a glass measuring cup to stop the cooking and to cool it down. Set this aside.
5. Make sure to cool your butter on the countertop for a good 15-20 minutes. If it is too hot, then your cookies will come out kind of greasy.
6. Once cooled, measure 1 cup of browned butter (add water if you need a little to reach 1 full cup).
7. In a mixing bowl, add your butter to your sugar and beat with an electric hand mixer.
8. Add your eggs and mix until combined. Add vanilla and coffee.
9. Slowly add your dry ingredients to the bowl about 1/3 at a time. Be careful not to overmix.
10. Using a spatula scrape the edges and incorporate the flour that didn't mix in. Add the chocolate chips and fold in the dough.
11. Refrigerate the batter for 15 minutes and use a cookie scoop to scoop out dough into circles. 
12. Lay out the scoops on parchment paper and put it in the refrigerator to firm up. (**At this point you can also opt to put the cookie dough scoops in the freezer to freeze. I recommend freezing them for 30 minutes on the parchment and then transferring them into an airtight container when they've solidified completely.) 
13. Preheat your oven to 350° and bake your cookies for 14-16 minutes.
14. Let the cookies cool for 10 minutes and enjoy!

So it has been said that summer hasn't started yet until a good cobbler pie is made, haha. My general philosophy is that there is always room for a good cobbler. The keto berry cobbler recipe is a great one that even non-keto guests would enjoy.

Use fresh or frozen berries of your choice. Thicken it up and then top it off with a almond flour crumble. Bake it until its golden and bubbly and serve it with a side of Keto ice cream! A yummy fruit dessert that is keto friendly and delicious.

Ingredients–Berry Filling:
16 ounces fresh or frozen berries 
Xanthan gum slurry*
1/2 lemon , juiced
2/3 cup allulose sweetener
pinch of salt

Ingredients–Topping:
1 cup almond flour
2/3 cup Swerve sweetener
4 tablespoons butter
1/4 cup Highkey granola (optional)

*Ingredients—Xanthan Slurry:
3 teaspoons coconut oil (or avocado oil)
1 teaspoon xanthan gum

Directions:

1. In a medium sauce pan, add berries, lemon juice, sweetener and salt and cook on medium-low heat.
2. Stir to dissolve sweetener and allow berries to break down. Cook for about 5-10 minutes.
3. Using a blender or magic bullet, slightly crush the granola so that there a various bits and sizes. Set this aside.
4. In the meantime, prepare your ingredients for the topping in a separate bowl. 
5. Add flour, sweetener and butter in a bowl. Work the butter into the mixture until it is fully incorporated. It will be lumpy but your should not have any clumps of just butter. Set this aside.
6. Back to your filling. Use your spoon to smash some of the berries, but keep most whole or slightly whole.
7. Once your berries have cooked and released their juices, add the xanthan slurry 1 teaspoon at a time stirring each time to incorporate. Cook for an additional 2-5 minutes until the mixture starts to thicken. 
8. Pour the filling in a baking dish.
9. Crumble your almond flour mixture on top leaving some areas where you can see the berry underneath. Crumble the granola mixture over top.
10. Bake in the oven at 350° for 20 minutes or until the topping is a nice golden brown. Note: The topping will be soft to the touch when you remove it from the oven. It will get firmer as the cobbler cools. 

TIPS

• I prefer using 2 different keto sweeteners in this recipe to achieve the right texture of each component. Allulose is a monosaccharide sweetener normally found is fruits like raisins and figs. The body doesn't metabolize allulose and therefor it doesn't spike insulin. When used in baking it adds to the chewiness of foods. Swerve sweetener is composed of sugar alcohols. It bakes well but I find that it re-crystalizes when your baked good cools. So its best used in foods that are meant to be crunchy.
• The longer your allow the cobbler to cool and sit, the thicker the filling will get. I actually love the cobbler the next day warmed up slightly in the microwave and of course served a la mode with some keto vanilla ice cream! Yum!

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Brownies have a way to making things better. They're warm and gooey and so comforting. Most baked Keto goods are either too eggy or too dry and many keto brownie recipes online fall short — but not this one. If you are searching for a rich, dark, fudgy, chocolatey Keto dessert, then this is for you.

I decided to use black cocoa powder for a rich, dark flavor and color. The chocolate chips inside the batter and on top of the brownie offer a nice contrast in color and enhancement of flavor. So what you may ask gives this decadent dessert its fudgy middle? An extra egg yolk. That's it. 

This recipe is super easy and comes together in under 20 minutes (including bake time). Try to resist eating it right out of the oven. As with any keto baked good, you need to let the item rest and set for at least 15 minutes. Difficult I know, but the wait is worth it—I promise!

Ingredients:
1.5 cups almond flour
1/2 cup black cocoa powder
1/2 cup allulose sweetener
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 tablespoon baking soda
1 egg, plus 1 egg yolk
3/4 cup coconut cream (or heavy whipping cream)
1/2 cup Lily's chocolate chips, divided

Directions:

1. Mix all the dry ingredients together. Whisk to combine breaking up any clumps of almond flour.
2. Beat the eggs and coconut cream in a separate bowl, then add it to the dry ingredients.
3. Add 1/2 of the chocolate chips to the mixture and fold together.
4. Line an 8x8 square baking dish with parchment paper. Spread the mixture evenly (it will be thick). Add remaining chocolate chips to the top and press the chips lightly in the batter.
5. Bake at 350° for 14-16 minutes. All the brownie to cool for at least 15 minutes before cutting and serving. 

This muffin recipe is super versatile. I use it as the base for many of my baked goods because the result is a moist and fluffy cake that isn't too sweet.

This means you can add whatever topping you like. Add some lemon zest and a tablespoon of lemon juice (or 2 drops of Young Living Lemon Essential Oil—my preferred route) and 1/3 cup of fresh blueberries for a yummy lemon-blueberry flavor. Or add a half cup of Lily's Dark Chocolate Chips for a keto chocolate muffin version. Or go full chocolatey goodness with a double-chocolate muffin by adding subbing the base flour with 3/4 cup almond flour and 1/4 cup of unsweetened baker's powdered cocoa. Add in some chocolate chips and another tablespoon of swerve and boom, a keto double-chocolate muffin that tastes sinful with less than 2gram Net Carbs per serving!

Have fun with your toppings and flavors. With this base recipe, the sky's the limit!

Yields: 12 mini muffins
Ingredients:
1 cup almond flour
5 tablespoons heavy whipping cream
3 tablespoons Swerve
1 egg, lightly beaten at room temperature
1 teaspoon vanilla 
1/4 teaspoon salt
2 teaspoons baking powder

Directions:

1. Mix all ingredients in a bowl and add your flavor/topping of choice (see notes above).
2. In a greased mini muffin tray add batter and bake ay 350° for 18-20 minutes.
   **Almond flour doesn't brown. If you want a caramel-colored top, stick the muffins under the broiler for 1-2 minutes or until the tops of the muffins are a lightly brown
   
3. Allow the muffins to sit for 5-10 minutes to set before taking then out. Enjoy!

If you are just starting Keto and you were a sugar, chocolate addict like I was then pin this recipe because it will be your lifeline. It was mine! Anytime I needed something sweet or chocolatey this was the jam. With only a 5 minute prep and a 90-second cook time, immediacy was everything when a craving hit in my early days of keto. I used to get so good that I'd remember the measurements by heart. Try this keto dessert for a special night or celebration or really anytime the occasion called for it.

For my version I decided to use egg whites because it still combined the ingredients well but offered a less eggy taste. I mean who wants to taste an eggy chocolate cake.

If you want to be adventurous, stop the microwave at 30 seconds remaining and stick a piece Lily's dark chocolate bar in the center of your cake (which will still be a little wet). Then quickly turn the microwave back on to finish the cooking. This will get you a yummy lava-cake version that oozes melted chocolate when you cut into the cake.

After its been microwave, gently invert the mug over a plate to garnish with a few more chocolate chips or a dusting of powdered swerve and some raspberries! This is a great single-serving side that appease any sweet tooth.

Serves:
1 Person

Ingredients:
2 tablespoons Kerrygold butter, melted
3 tablespoon almond flour
2 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon sweetener (I like allulose)
3 tablespoons liquid egg whites
Pinch of salt
Lily's dark chocolate chips

Directions:

1. Add you butter to a ceramic mug and melt it.
2. Mix all the remaining  ingredients and stir until fully combined.
3. Microwave on high for 90 seconds.
4. Add more chocolate chips on top or add a few fresh raspberries. You're welcome!
   NOTE: The raspberries will add to your overall total net carbs so don't go crazy LOL.

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When I first transitioned into keto the hardest thing to go without was bread. Now there are so many ket "breads" on the market. Unfortunately they are still processed and some contain ingredients that are still considered questionable by strict ketoer guidelines. As the ketogenic diet matures and science begins to support and pour more research into toxic food ingredients, I have no doubt that the keto standards will continue to improve and change.

What we do know now is that processed ingredients, grains, sugars and "vegetable" oils are all major contributors to an unhealthy diet. And what do we find in ALL standard breads?—bingo! All of these ingredients.

This 90-second keto bread is my own slight modified recipe. The normal version you can find online calls for a whole egg which, in my opinion, yielded a very "eggy" and yellow "bread". You *can* still use a whole egg, but just be warned that it won't be so neutral tasting. Instead I used liquid egg whites, about 3 tablespoons. This acts like a great binder to the almond flour, but reduces the "eggy" component significantly, definitely a WIN in my book.

Want to toast this? When you take this bread out of the microwave it will be fluffy and delicate. Gently slice the bread in half to make 2 thinner slices and place it in a small toaster oven (or on a griddle or pan) to give it a nice golden toast. Eat it will a pat of kerrygold butter or homemade jelly. Or mash up an avocado and make yourself a fancy keto avocado toast! Either way, this is a great bread alternative for the days when you miss that good old sandwich bread!

Ingredients:
1 1/5 tablespoons Kerrygold Butter, melted
3 tablespoons almond flour
3 tablespoons liquid egg whites (or 1 egg*)
1/4 teaspoon baking powder
pinch of salt

Directions:

1. Melt the butter in a small circle (or square) microwave safe dish.
2. Add almond flour, baking powder, egg whites and salt. Stir well to combine.
3. Microwave on high for 90 seconds.
4. Slice the bread in half and use a toaster oven to toast it.

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