Craving an Asian inspired keto meal that the whole family will love? Broccoli beef is such an easy recipe to ketofy. What I loved about the Chinese Restaurant version was always the sweet, thick sauce that when you poured it over rice, made everything oh so yummy! However the problem with the Restaurant version—and the reason its a big no on the Keto diet—is because most traditional restaurant versions always use sesame seed oil (which is highly inflammatory), corn starch and brown sugar.

My beef broccoli keto version uses all keto-friendly ingredients to achieve the same sweet, rich sauce with tender cuts of beef and plenty of broccoli. Serve this on top of cauliflower rice and there you go! An easy keto dinner that you can make any night of the week. You'll be wondering why you haven't ever made it earlier!

Serves:
4 

Ingredients:
2 pounds New York steak (or meet of your choice), sliced thinly
2 cups broccoli florets
1 onion, chopped
1 tablespoon avocado oil
1/2 teaspoon ginger powder, divided
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown Swerve
1/2 cup + 1/4 cup liquid aminos, divided
1/2 cup water, divided

Slurry Ingredients:
1/2 teaspoon xanthan gum
1 teaspoon avocado oil

Directions:

1. Marinate the beef slices in 1/2 cup liquid aminos, 1/4 cup water, ginger, garlic and onion powder for at least 1 hour.
2. Make the thickening slurry. Mix the xanthan gum and avocado oil in a small dish until combined and set it aside.
3. In a large pot, heat the avocado oil and cook the onions until fragrant and translucent.
4. Add beef to the pot, discarding the marinade. Season with remaining ground ginger.
5. Cook the meat on medium low until browned and the liquid released.
6. Add the broccoli. Sauté with the beef for 1-2 minutes.
7. Add the remaining liquid aminos, water and brown Swerve. Mix and reduce the heat to low.
8. Add the slurry and stir well.
9. Cover and simmer for 3-5 minutes until the broccoli is done to your liking.
10. Add pepper to taste.
11. Garnish with sesame seeds (for a lovely presentation =)

Make it with our current product favs

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A super easy cioppino stew can warm up any dinner. The best part? It's completely keto-friendly, Cioppino is one of those meals that tastes so good and looks like it took all day to prepare but is in fact quite quick and easy, trust me. The hardest part is getting all of your ingredients lined up.

Ingredients:
1 large onion, diced
3-4 cloves garlic, diced
1 red bell pepper, diced
2 teaspoons fresh parsley, chopped
1 teaspoon Italian seasoning
2 bay leaves
1/2 teaspoon red pepper flakes
8 ounces clam juice
4 cups seafood stock (or chicken stock)
20 ounces crushed tomatoes
4-5 pounds of seafood of your choice.
     Suggested combination:

• 1 pound shrimp, peeled and deveined
• 1 pound clams or muscles
• 1 pound crab legs, pre-cooked
• 2 cod filets
• 6-8 scallops

3 tablespoons butter, divided
3 tablespoons avocado oil, divided
1/2 teaspoon garlic powder, divided
Salt and Pepper to taste
​
Directions:

1. In a large pot, add 1 tablespoon butter and 1 tablespoon avocado oil and sauté onions and garlic until fragrant.  Add red peppers and sauté until soft.
2. Add parsley, Italian spices, red pepper flakes and bay leaves. Stir and cook until fragrant.
3. Add white wine and cook until alcohol is reduced. 
4. Add clam juice, crushed tomatoes and seafood or chicken stock. Bring to a boil.
5. Add clams and muscles. Cook until clams begin to open. Discard any clams or muscles that DO NOT open.
6. Add the crab legs. Or if you desire, pre-crack the crab, remove the crab meat and simply add the crab to the soup.
7. While the clams are cooking, heat a medium skillet with 1 tablespoon butter and 1 tablespoon avocado oil. Sauté shrimp with salt, pepper and 1/4 teaspoon garlic powder just until it starts to turn pink (some uncooked parts is ok). 
8. Add contents to your soup pot. Turn the heat to a low simmer in the pot.
9. In the skillet, heat the remaining butter and oil and sauté the scallops 2 minutes on each side. Season with salt, pepper and the remaining garlic powder. Add contents to your soup pot.
10. Stir soup and heat through about 5 minutes.
11. Serve a generous serving hot with a side of keto garlic bread. Try making our delicious Keto Dinner Rolls!! Slice them in half, slather some butter, parsley and garlic powder and broil for 2 minutes until golden brown. DELICIOUS!

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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What I love about keto is that I can eat flavorful, delicious and comforting food every day and still lose weight. I mean what's better than that? This recipe is the epitome of comfort with a lovely Mediterranean vibe that spices up any week night dinner. 

Moussaka is traditionally made with layers of potatoes and eggplants. Some versions call for zuchinni which you can totally use as well. But I found that eggplant along does the job for flavor and texture. I promise you won't even miss the potatoes!

Ingredients—Filling:
3 large eggplant, sliced 1/8 inch discs
1 tablespoon avocado oil
1 medium onion, chopped
1 lb ground beef
1 teaspoon Monkfruit Golden sweetener
1 teaspoon cinnamon
1 tablespoon dried oregano
1 can tomato sauce

Ingredients--Béchamel sauce:
1 tablespoon Kerrygold butter
Xanthan gum slurry*
1/2 cup heavy whipping cream, room temperature
1 cup whole milk
2 egg yolks, beaten
1/2 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup grated parmesan cheese

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

Directions:

1. Slice your eggplants into 1/8 inch thickness. Use a mandolin to achieve a uniform cut. I love this one!
2. Lay your eggplants on a baking tray and sprinkle them with salt. Set them aside and allow them to sweat.
3. In the meantime, prepare your meat filling. Sauté your onions and ground beef in 1 tablespoon of avocado oil over medium high heat.
4. Add all spices and cook until the meat is browned and fragrant. Remove the meat mixture from the heat and make bechamel sauce.
5. In a small sauce, melt butter and add your xanthan slurry. Whisk vigorously to combine.
6. Add your room temperature (this is key) heavy whipping cream and continue to whisk vigorously to combine the slurry and cream until smooth. Reduce the heat to low.
7. In a small bowl combine beaten egg yolks with room temperature milk. 
8. Temper the egg/milk mixture by taking a tablespoon of the hot heavy whipping cream and adding it to the bowl. Stir to combine.
   This allows the egg/milk mixture to come to temperature so when added to the sauce pan the eggs don't turn into scrambled eggs! (LOL)
9. Add the tempered egg/milk mixture slowly into the sauce pan.
10. Add 1/2 cup parmesan cheese and spices. Stir the sauce continuously to encourage it to thicken. Remove the sauce from the heat and now you're ready to assemble.
11. Pat your eggplants dry with a paper towel.
12. In a lasagna pan assemble your moussaka. Add alternating layers of meat sauce and eggplant. Your last layout should be eggplant. 
13. Pour the béchamel sauce on the top and sprinkle with the remaining parmesan cheese.
14. Bake your moussaka for 50-60 minutes at 350° or until the top is bubbly and a nice caramel color. Serve hot with some Keto Dinner Rolls and enjoy!

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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!

When I went Keto I had not idea what was in store for me. This lifestyle opened my eyes to many hidden ingredients in the foods, condiments and ingredients I had grown to love and use every single day. I lovingly made meals for my three children and husband only to find out that the foods and ingredients I was giving them may have contributed to their allergies, hormonal imbalances and more.

I began to review and scrutinize food labels (as we all should) and began educating myself on our agriculture ecosystem from ground to plant to harvest to supermarkets to our plates. There was a life-cycle there touched in many stages by pesticides, herbicides and ultimately preservatives. 

One such area of scrutiny was the cream of mushroom soups that I had been using as my base for my pasta dishes, stews, casseroles and gravy. Not only did a small can yield 20 grams of Net Carbs (a BIG NO NO for Keto), but the second ingredient was inflammatory-causing vegetable oils (YUCK! Another BIG Keto NO). I wasn't going to give up my creamy-rich foods so I decided to ketofy a "Cream Of" soup recipe.

The result? A passable, very comparable "Cream Of" soup alternative that cooks the exact same way as a can of cream of mushroom will. Use it as you would normally — add it to a cup of chicken bone broth and have a great soup base; simply add protein and veggies. Or add it to a stew, in a crockpot or Instantpot, and achieve the creamy gravies of times past.

Now I always have a cup in the fridge to use when I can. Next thing I'll learn is canning so I can make several batches and can then for longer period use. If you're a canner, PM me. =) Hope this helps you get back your classic recipes and gives you hope that anything can be made keto. Keto-On!!

Ingredients:
1/2 cup heavy whipping cream
1 cup whole milk (or for less carbs, use all hwc)
3 teaspoons Xanthan Gum paste*
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce

Xanthan Paste:
1 teaspoon Xanthan Gum 
3 teaspoon coconut oil 

Directions:

1. Dissolve the xanthan gum in the coconut oil to make a paste. Set it aside.
2. In a saucepan, melt the butter over medium heat and add the paste. Whisk and cook it (like you would a normal flour rue) for a minute or two.
3. Add the milk, heavy cream, salt, seasoning and Worcestershire sauce. Stir to combine and simmer for a few minutes.
4. Beat the egg yolks in a separate bowl and temper the yolks with a small amount of the cream (not too much or you will cook your eggs LOL).
5. Add the tempered eggs to the pot and whisk vigorously until combined. 
6. Reduce the heat to low and simmer for 5 minutes until thickened. 
7. The soup will resemble condensed "cream of" soup. This batch makes about 1.5 cups. Use it normally as your other recipe directs.

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. 

The weather is starting to get warmer and little league is creeping around the corner. For our family it means many meals out in the open air picnic style. For me this gets me to start thinking about portable, packable meals that are delicious and, of course, keto-friendly.

I used to make this broccoli salad pre-Keto. I used sugar and honey and added dried cranberries or raisins to it. Sometimes I added apples for a bit of crunch. In true keto-me-challenge fashion, I decided to make a keto version that was equally as delicious and filling. It's an easy recipe that tastes even better as the ingredients sit and the flavors combine, perfect for a outdoor picnic or lunch on the go. (Note: I make a generous portion because I eat it for days – lunch, dinner, snack...haha)

Ingredients:
4-5 cups of chopped broccoli florets
8-10 strips of cooked bacon, crumbled
3 stalks of celery, chopped
1/2 red onion, choppped
1/2 cup shredded cheddar cheese
1/2 cup sprouted pumpkin seeds

Dressing Ingredients:
​1 cup avocado mayo
1 tablespoon sour cream
1 tablespoon white wine vinegar
2 tablespoon Monkfruit sweetener
pinch of salt

Directions:

1. Mix dressing ingredients in a bowl and set aside.
2. Combine all the salad ingredients in a large bowl and add the dressing. Toss to coat. (NOTE: Most days I make double the dressing so I can toss it and then add a bit more when I eat it).
3. Transfer to an air tight container and allow the flavors to combine for at least 1 hour. The salad tastes even better the next day!!

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!

When you have 3 young kids speed is the name of the game, especially after dinner and when dessert is involved haha! I love the versatility of this dessert which can be eaten as is as a light and airy chocolate mousse or can be a nice filling to a quick chocolate mouse crepe. Top it off with some strawberry slices and a dusting of Swerve confectioner's sweetener and it's a dessert no one wants to miss.

Everyone in family loved this. It's not too dense and its lightly sweet. I decided to use Pruvit Venture's Keto//Kreme packet for this recipe for (1) all the good MCT oils and fats and (2) simplicity. I already new the Keto//Kreme tasted good, so why not use it in a dessert.

I love sharing the recipe to my 10-Day Challengers because its a simple dessert that satisfies any sweet tooth craving. And since its high in healthy fats, it will leave you feeling satiated for a long time.

Serving Size: 2
Ingredients:
1 cup coconut cream**
1/2 cup heavy whipping cream
3 teaspoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/2 packet of Pruvit's Keto//Kreme

**If you sub out the coconut cream with unsweetened Almond milk, and warm it on the stovetop, you can have a yummy, creamy chocolate milk.

Directions:

1. Add all the ingredients in a magic bullet blender cup.
   
2. Cover the cup with the blender blade and shake it a little to distribute the ingredients before blending the ingredients.
3. Blend for about 30 seconds or until the sound changes (listen for it. This means the liquid has become a whipped consistency).
   
4. Alternatively you can use an electric hand mixer. Add all ingredients to a bowl and mix on low then progress to a higher speed until soft peaks form. Slowly reduce speed until stopped.

Need more info on Keto//Kreme? Contact me for more information.

I've been a bit behind on my recipe posts lately, but this is one for the books, especially for all keto parents out there who are working hard to set the right example for our kids. Yesterday my son had a friend over for a play date. On the way to our house we passed by McDonalds and my son's friend asked if we were going to get something to eat. I said, "Nah, I'll make you chicken nuggets at home."

What could be hard about it, kind of like a meatball but made of chicken, right? So there I was committing myself to homemade chicken nuggets. I rolled up my sleeves and started my experiment. I only had chicken breasts so that's what I used (in the recipe I note to use half breast and half thighs to make sure they are tender and juicy). I also used my small convection oven, but I think a normal oven would have been better.

I served the nuggets with a variety of dipping sauces: sugar-free ketchup, sugar-free BBQ sauce and my very own ranch dressing recipe and ta-da, lunch was served. The best part? The process was super simple and I had all the ingredients in my kitchen already. Not to mention I could ensure the best quality ingredients. Yippee for keto food challenges!

Ingredients:
2 pounds boneless, skinless chicken, roughly chopped (1 large chicken breast and 2-3 chicken thighs recommended)
1/2 cup panko pork rind crumbs (try this brand), Plus additional 1/4 cup for breading. Or you can smash your own. This option just saves time. =)
1 oz cream cheese
1/2 cup shredded cheese (whatever your have. I used raw cheddar in this)
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

1. Combine all the ingredients expect for the Panko pork rind crumbs into a food processor. Pulse the chicken, cheese, egg and spices together until you get a nice smooth mixture. You don't need to over mix, smallish bits of chicken is fine.
2. Transfer the mixture into and bowl and add the 1/2 cup of panko pork rind crumbs. Mix together with your hands to combine.
3. Form chicken nugget shapes and lightly roll it in the remaining panko pork ring crumbs. A light coating is fine. The crumbs should stick to the nuggets easily.
4. Arrange your nuggets on a greased baking sheet (or use a silicon mat or parchment paper).
5. Bake at 350° for 10-12 minutes. Flip the nuggets and bake for an additional 8-10 minutes. Serve hot! Try pairing it with my Cauli-Tot recipe. Enjoy!

Directions for freezing:

1. Complete steps 1-3. Placed shaped nuggets on a baking sheet with parchment paper and freeze in the freezer for 20-30 minutes. Remove the frozen nuggets and transfer them into a freezer bag or airtight container. 
2. When ready for some nuggets, remove the desired amount from the freezer and bake frozen 20-25 minutes or until done!

When you have a recipe that is (1) quick, (2) easy, (3) made in one pot and (4) EVERYONE has seconds of, you count that as a MOM WIN. I've been hoping for the best with my Instant Pot since I got it this past Christmas. I will say though that although the meals I've made were good, they were all slightly under seasoned ...until this one. 

Ingredients:
2-3 lbs beef chuck roast, cubbed
1 celery root, cubed (yields about 1 cup and a half)
2 carrots, cubed (Note: omit if you are strict keto)
1 medium onion cubed
2 cloves garlic
1 tablespoon avocado oil
(Broth/Sauce)
1 cup bone broth
1 cup tomato sauce (Note: Watch for added sugars. We love Muir Glen brand)
1 tablespoon liquid aminos
1 tablespoon fish sauce
1 tablespoon worcestershire sauce
1 tablespoon ketchup, unsweetened (We love this one)
1 teaspoon garlic powder
1 teaspoon onion powder
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Using sauté setting, add avocado oil and brown the beef roast. Season with salt and pepper.
2. Add onions and garlic and sauté until translucent. 
3. Meanwhile, mix together all ingredients for the broth. Add broth mixture to the beef and onions.
4. Reset your Instant Pot to "high, pressure cook" for 50 minutes.
5. When done, de-pressurize and add celery root and carrots for another 5 minutes..
6. ​Once done allow the stew to sit (don’t de pressure) for another 3-5 minutes.
7. Serve on top of rice, mashed cauliflower or a keto dinner roll! Enjoy!

Who doesn't LOVE ranch dressing? As a kid (and even as an adult pre-Keto) I used to eat ranch with EVERYTHING—chicken wings, french fries, pizza. My youngest is a ketchup lover and me, ranch all the way baby! ha!

Now that we are keto and I understand the core concepts of this lifestyle, normal ranch dressing (like Hidden Valley) is LOADED with inflammation-causing vegetable oils (like soybean and canola). These oils are NOT keto-friendly because they are all highly processed and typically come from NON-GMO and non-organic facilities. They disrupt the omega-6 and omega-3 balance in our bodies and ultimately contribute to chronic inflammation. (Think about it. If your body is under constant duress from inflammation, our immune systems are constantly being triggered, on override; leading us vulnerable to disease and chronic sickness). Ok more on this in a separate blog post.

Enter this EASY, make-your-own in 5 minutes ranch dressing keto recipe. It's quite simple, with ingredients I already have in my pantry. What makes this Keto? I use may that is already full of healthy fats from avocado oil. I love that I can control the ingredients and choose the best quality items. It keeps well in the fridge in a airtight container.

Ingredients:
1 cup avocado mayo (we love Sir Kensington's brand)
1 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried garlic powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried chives (optional)
1 teaspoon avocado oil 
1/2 lime, juiced
salt and pepper to taste

Directions:

1. Combine all ingredients in a bowl. Stir until well combined.
2. If you want your dressing to be thinner, add water (add 1 tablespoon at a time) until you reach your desired consistency.
3. Enjoy right away or put it in the fridge for an hour (at least) so that all the flavors can combine.

When you grow up in an Asian household like I did, rice is a staple at almost every meal. Growing up I used to eat white rice for breakfast, lunch and dinner. Even many Filipino desserts incorporate rice or sweet rice as cakes, sticky rice rolls and more.

Surprisingly as I became more fat adapted I craved less and less rice. I would go to family parties, look at the rice and not even blink and eye. To me it was an easy thing to let go of. Cauliflower rice became a great alternative in our house. I won't lie—it does not even remotely taste like rice (LOL) but it is a neutral flavor (or it can soak up any flavor you cook it with) and its a nice grain alternative. If you're eating a dish that is traditionally eaten with rice, psychologically it seems more complete when there's caulirice associated with it. (Funny how our brains work).

It has taken a long time for my children to accept it, but they all have slowly learned to embraced the dish. They also occasionally get a nice "real rice" treat (LOL) mostly when we're eating out or at a family party. We don't limit them and know that an occasional "wheat treat" is totally fine.

Frozen cauliflower or grate your own? Ok, who has the time to grate their own cauliflower? I mean really LOL. I personally use the pre-grated, frozen kind. One it makes it super easy and two I think it helps cook the cauli pieces to the right doneness—soft with a little bite; similar to real rice. There's nothing worse than crunchy cauliflower rice.

I add a little garlic powder to help enhance the flavor. An my other secret? Tallow. I've been cooking a lot lately with beef tallow and it adds another layer of flavor, almost a nutty, buttery flavor that can't be beat. This dish is super easy to make and it comes together in less than 10 minutes—no joke. 

Ingredients:
10 oz frozen riced cauliflower 
1 tablespoon  beef tallow (or Kerrygold butter)
1/2 teaspoon garlic powder
salt and pepper to taste

Directions:

1. In a medium sauce pan melt the tallow and add the frozen cauliflower.
2. Season with salt, pepper and garlic powder and stir.
3. Cook on medium for 8-10 minutes until done and the water has evaporated.

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If you are like me you love yourself some yummy girl scout cookies. My all time favorite? The Samoa cookies. Given that there are girl scouts at every super market corner these days, I thought it only fitting to ketofy this cookie. Afterall, shouldn't everyone get a chance to experience some of this deliciousness without the guilt of carbs and sugars? 

Keto and low-carb friends rejoice! This version has the flavor, texture and taste that rivals the original with far fewer carbs. Plus because I used unsweetened shredded coconut, there is only a minimal amount of naturally occurring sugar/carbohydrates.

ONE 'normal' Samoa girl scout cookie will set you back 9grams of Carbs with 5g of sugar. 
My copycat Keto Samoa cookie is only 0.5g of Net Carbs and 0g of sugar!

Ingredients:
*Cookie Base: Follow my Shortbread Butter Cookie Recipe
*Caramel: Follow my Keto Caramel Sauce Recipe
1.5 cup unsweetened shredded coconut
3/4 cup Lily's dark or semisweet chocolate morsels
3 teaspoons coconut oil

Directions:

1. Mix the Cookie dough per the regular recipe instructions.
   NOTE: The only change would be to rollout the dough between 2 sheets of parchment paper to about a 1/4" thickness and use a small 2" round cookie cutter to cut circles out for your cookie base.
   
2. Bake per the recipe instructions. Remove when done and cool completely.
3. Make the caramel sauce per my recipe and set aside to cool.
4. While everything else is cooling, prep the coconut. Spread a thin layer of the shredded coconut on a parchment lined baking sheet and bake in the oven at 250° for 8-10 minutes or until a light golden brown color (be careful not to burn it). Stir the coconut every 1-2 minutes to ensure even browning.
5. When done, add the coconut to the caramel sauce and stir to combine.
6. Carefully spoon the coconut on the cookie in a ring form. Place the cookie in the fridge to set and harden.
7. While setting, melt your chocolate for the chocolate base and drizzle.
8. Combine chocolate chips and coconut oil in microwave safe bowl. Heat at 50% power in 20 second intervals until the chocolate is melted. Stir in between intervals.
9. Remove the cookies from the fridge. Carefully dip the cookie in the chocolate to coat the boat. Place on a cookie cooling rack to allow the chocolate to drip and set. Take the remaining chocolate and drizzle over the cookie in a zig zag.
10. Set cookies back in the fridge for at least 20 minutes to set completely. ENJOY!

Before we went Keto my family had pasta at least 3 days a week for dinner, possibly more. I never had any desire to make my own pasta then because there were so many options out there. Fast forward to being full keto and there really is NO keto pasta option at all, so here I am deciding that I needed to make my own; not because I was necessarily craving pasta, but because I wanted to see if it was possible.

My family and I have found some relatively decent pasta alternatives— shirataki noodles and black bean noodles—but yet, I still wanted to make my own. Before keto I loved the soft, chewiness of gnocchi. There was something so comforting about eating a bowl of it.

I knew that gnocchi could be made with ricotta or even potatoes. Since potatoes were out, I opted for ricotta for these lovelies.

They are quite delicate, so read the notes and tips carefully so they don't fall apart while you’re boiling or sautéing them. Serve them warm, straight from the pan drenched in your sauce of choice. Enjoy!

Ingredients:
1/2 Tub (approx 7-8oz) ricotta cheese, full fat
1 egg, beaten
3/4 cup shredded parmesan cheese
3/4 cup, plus 1 tablespoon almond flour
2 tablespoons psyllium husk powder
pinch of salt

Directions:
Prepping the Gnocchi dough:

1. Gather all your dry ingredients into a large mixing bowl.
2. Dry out the ricotta on a paper towel to remove some excess moisture (I know this sounds weird, but the extra moisture can make your dough too wet). Lightly squeeze the ricotta to get as much moisture out as you can.
3. Add ricotta, egg and cheese with the almond flour and psyllium husk. Stir until combined.
   (TIP: If your dough is too wet, add more almond flour 1 tablespoon at a time until it comes together). The dough should easily form into a ball.
4. Dust your countertop with more almond flour. Bring your dough together into a ball and cut into 8 even pie wedges.
5. Dust with more almond flour and roll each wedge into a thin log about .5-.75 of an inch in diameter. Cut the log into 1 inch "pillows".
6. Using the back of a fork, gently roll the pillows on the fork to form grooves. Or if you want easy, just leave them as small pillows.
   (TIP: The ridges mostly go away after you boil the gnocchi anyway, so it may not be worth the time. Just saying :))

Boiling your Gnocchi:

1. While you finish rolling out the rest of the dough, preheat a pot of boiling water.
2. Once ready to boil, turn the heat to LOW (you DO NOT want a rolling, boiling pot of water. Your gnocchi will fall apart if the water is rolling).
3. Boil the gnocchi for 15-20 SECONDS, just until they start to float (NOTE: they will NOT float to the very top like regular gnocchi. The almond flour is too heavy, but they will start to jump just a bit. Watch them carefully and boil in batches).
4. Use a slotted spoon to pickup and drain the gnocchi and let them dry on a paper towel or piece of parchment paper. Allow them to dry for 10-15 minutes.

Sautéing your Gnocchi:

1. In a frying pan heat 1-2 tbsp of grassfed butter. Add your desired seasoning (sage or garlic are great classics).
2. Allow herbs to cook until fragrant. Lower heat to medium and add your gnocchi dumplings in.
3. Cook gnocchi for about 2 minutes before flipping (avoid moving them so they can get a nice golden color to them). Flip them carefully and cook for another 1-2 minutes.
4. Serve immediately, hot with your favorite sauce. Or just as is with some grated parmesan! Delish!!

If you've ever had lumpia or Filipino eggrolls, then you'll understand the desire to ketofy these babies. When I went keto a few years ago I said goodbye to rice, which if you ask my parents, is quite unthinkable for a Filipina to do. Well I've managed well without rice, but the other Filipino dishes were leaving an empty place in my heart (haha), until now.

Keto lumpias are a REAL-THING and quite easy. It is a multi-step process since you have to cook the filling, let it cool, then wrap the lumpias and lastly fry them. The actual recipe is not that hard at all, but the process is long, but oh so worth it. 

When I made these lumpia I used a coconut wrapper from Thrive Market that had 6g net carbs per sheet. While it is definitely better than the 20-38grams of carbs in ONE regular wrapper (Yup, let that sink in a bit. At the last Filipino party, how may lumpias did you have? Multiple that by 20-38g of carbs and yikes!), I wanted to see if there was better. Luckily Amazon sold these coconut wrappers with only 4g NC - woohoo! I've ordered them to try them so I'll make sure to update this once I do the test. In the meantime you can find the wrappers here ​amzn.to/30row1Q. Now onto the recipe!

Ingredients:
1 lb ground pork
1/2 onion diced
1 tablespoon avocado oil
4 cloves garlic, minced
1/2 head cabbage
1 cup green beans, sliced – These should be "slivered", sliced on an angel. Yes, it will take time to cut these.
1 cup bean sprouts
2 tablespoons fish sauce
3 tablespoons liquid aminos
1/4 cup water
salt and pepper to taste
Coconut Wrappers (I recommend these)

Directions (Filling):

1. In a medium sauce pan, heat oil and sauté garlic until it is a caramel color and fragrant.
2. Add the onions and cook until translucent.
3. Brown the pork. Salt and pepper to taste.
4. Remove the pork and set aside. In the same pan (with the drippings), cook the veggies for 5 minutes. 
5. Add the pork back in. Add fish sauce, liquid aminos and water. Cook until the veggies are tender and the flavors have combined.
6. Using a colander, drain the meat/veggie mixture so ALL the liquid comes out. Set aside and allow it to cool. NOTE: If the mixture is too wet or too hot, your wrappers will fall apart.

Directions (Wrapping):

1. Once the filling is cool, prep your wrappers. NOTE: these wrappers are not as pliable as traditional rice wrappers. Handle them gently and don't overfill.
2. Place the wrapper in a diamond shape in front of you. Add about 2 tbsp of the meat/veggie mixture on the bottom 1/3 of the wrapper.
3. Roll the bottom up and over the mixture. Fold in the sides (again, its not as pliable) and continue folding until you have your lumpia.
4. Fry in a preheated pan with 1 tbsp of oil seam-side down.
5. Fry each lumpia for about 1 minute each side — keep an eye that they don't burn. THEY WILL COOK QUICKLY!
6. The key to getting the wrappers crisp frying them long enough but not too long that they burn. My next test will be to try an air-fryer...but I don't have one yet. So if you try it in an air-fryer, lmk how they tune out!

With only 4 ingredients this overnight chia pudding is a great Keto breakfast option when don't feel like eating eggs and bacon (ha!). Don't be fooled by the name. This meal is not at all like a sweet pudding, but more of a oatmeal-porridge-custard consistency.

Chia seeds absorb liquid and expand in size overnight giving this pudding its texture. You can still taste the seeds, so if you are not a seed person, you may want to try ground chia seeds instead. The toppings a endless from berries to nuts to a few Lily's brand chocolate chips!

Ingredients
2 tablespoons chia seeds
1/2 cup coconut cream
1/2 cup unsweetened almond milk
2 tsp maple syrup (Try this keto brand) or yacon syrup (This is our favorite. Click here)

Directions

1. Mix all the ingredients in a glass jar. (The 8oz mason jars work well).
2. Stir until well combined. Cover and refrigerate for at least 1 hour or overnight for better results.
3. Makes 2 servings

There are many keto pancake recipes out by now. Some that are only 2 ingredients and others you can microwave (so crazy!). While those recipes have their place, I still desire light, fluffy and delicious pancakes. Don't get me wrong, these pancakes are filling – 1 or 2 pieces and you'll be satisfied for sure. There are a few more ingredients to this recipe than others, but very well worth it!

Ingredients:
Recipe makes 6-7 pancakes six inch pancakes
3/4 cup  almond flour
1 tablespoon psyllium husk powder
1/2 cup (4 oz) cream cheese 
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon stevia or Monkfruit

Directions:

1. All ingredients into a blender and blend until combined.
2. Heat butter in a frying pan over medium heat and fry.
3. Wait until the edges a lightly golden before you flip. If not serving immediately, keep the cooked pancakes in the oven on warm.

Sure you can now just buy the pie filling from the store and be done with it. Trust me, I was the queen of convenience. I just didn't think to question the products on our store shelves. And thats the EXACT reason why we've become so complaisant with food companies and the products they market. That's the exact reason why we've become a society riddled with  chronic issues and ailments.

If you are looking to control your ingredients, provide a fresher, healthier alternative then you should make this. This recipe is so easy its laughable, plus its so versatile. I made this for a berry topping on top of my mini cheesecakes. Then I used it on my toast the next morning. I also think it could work nicely as a pie filling or atop a Brie wheel as an appetizer. The options are limitless if you get out of your own way.

Enjoy the recipe and let me know if you try it.

Ingredients
1 bag frozen blueberries (about 10 oz)
2/3 cup water
1/2 cup Swerve Confectioners sugar
1 tsp lemon zest (of 1-2 drops of lemon essential oil)
1 tsp Xanthan gum slurry*

Directions

1. In a small sauce pan bring the water to a boil.
2. Add frozen berries, sugar and lemon. 
3. Add Xanthan gum slurry. Stir and simmer on low for 5-10 minutes until the the berries begin to pop and reduce down. Note: the longer you cook the compote the mushier the berries will become. If you want to retain the shape of the berries, reduce the cooking time to only as enough to combine the flavors.
4. Remove from heat and let it cool on the counter for 15-20 minutes. 
5. The mixture will continue to thicken as it cools.

Directions (Xanthan Slurry)
​Ok so to be honest I don't really measure this.

1. In a small mixing ramekin add 1 tsbp of almond oil. Add 2 tsp of Xanthan gum and disolve into the oil to make a slurry.
2. Use the desired amount of the slurry to thicken sauces