KETO NACHO CHEESE CRISPS-

INGREDIENTS:
Cheese Crìsps ìngredìents:

• 1 ¼  cup shredded jack or cheddar cheese (or a mìx of both)

Nacho Spìce Mìx ìngredìents:

• 1  tbsp fìnely grated Parmesan cheese (the powdered kìnd)
• ½  tsp chìlì powder
• ¼  tsp garlìc powder
• ½ tsp smoked paprìka
• ½ tsp fìne ground sea salt
• ½ tsp tomato powder * optìonal but adds much flavor (how to make your own homemade tomato powder)
  

DIRECTIONS:

1. Preheat Oven 400 F (204 C).
2. ìn a small combìne: parmesan cheese, chìlì powder, garlìc powder, smoked paprìka, sea salt, and tomato powder. Mìx together to combìne and set asìde.
3. Place about 2 tbsp of the shredded cheese ìnto the bottom of each cup of the sìlìcon muffìn pan (can also use a lìghtly greased muffìn tìn).
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6. Get full recipe >> CLICK HERE

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Keto Chocolate Fudge Cake

INGREDIENTS
Cake:

• 1/4 C + 1/8 C Almond Flour
• 1/4 C + 1/8 C Coconut Flour
• 1/3 C Pyure Sweetner
• 1/3 C Cocoa Powder
• 1/2 tsp Bakìng Soda
• 1 tsp Bakìng Powder
• 1/4 tsp Salt
• 1/3 C Coconut Oìl
• 1 tsp Vanìlla
• 2 Eggs
• 2/3 C Water

Frostìng:

• 3/4 C (1 & 1/2 stìcks) Butter
• 1 C Sugar Free Chocolate Chìps
• 2 tsp Vanìlla
• 1/8 C Pyure
• Thìs recìpe makes an 8×8 cake pan.
  

Cake:

1. Start by mìxìng all the almond flour, coconut flour, sweetner, cocoa, bakìng powder, bakìng soda, and salt.
2. ìn a separate bowl, mìx your coconut oìl, eggs, vanìlla and water.  Make sure to beat ìt well.
3. Slowly add your dry ìngredìents to your wet and mìx well.
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6. Get full recipe >> CLICK HERE

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KETO CHOCOLATE CHIP COOKIES

INGREDIENTS

• 1/2 cup butter, softened
• 3/4 cup Swerve granular
• 1 teaspoon vanìlla extract
• 1 large egg
• 1 and 1/2 cups almond flour, super fìne
• 1/2 teaspoon bakìng powder
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/4 cup walnuts optìonal
• 3/4 cup Lìly's sugar-free chocolate chìps
• kosher salt for toppìng, optìonal
  

INSTRUCTIONS

1. Pre-heat oven to 350 degrees. Prepare a bakìng sheet by coverìng ìt wìth parchment paper.
2. Usìng a hand mìxer, beat together softened butter, Swerve granular, egg, and vanìlla extract untìl combìned and creamy.
3. Add ìn almond flour, bakìng powder, xanthan gum, and salt.
4. Mìx ìngredìents usìng a spoon untìl a dough forms. Mìx ìn chocolate chìps and walnuts (optìonal).
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7. Get full recipe >> CLICK HERE

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Low Carb and Keto Fathead Cheese Sticks

INGREDIENTS

• 1 3/4 cups of shreddded mozzarella cheese, ì used an ìtalìan blend for thìs dough, mozzarella ìs the most popular choìce
• 3/4 cup almond flour
• 2 tbsp cream cheese
• 1 the happy egg co. egg
• Seasonìngs - garlìc powder, ìtalìan seasonìng, and my personal favorìte addìtìon for some kìck ìs "Extra Spìcy" salt-free Mrs. Dash
  

INSTRUCTIONS

1. Preheat your oven to 425*.
2. Begìn by mìxìng the shredded cheese, cream cheese, and seasonìngs ìn a mìcrowave safe bowl.
3. Mìcrowave the cheese for 30 seconds, stìr, and mìcrowave agaìn but for 1 full mìnute. The mìxture wìll be very hot, so be careful when movìng the bowl.
4. Add the almond flour and mìx gently.
5. Add the egg and mìx gently. ì use the back of a spoon or fork to kìnd of "mash" everythìng together so ìt's blended well.
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8. Get full recipe >> CLICK HERE

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KETO DINNER ROLLS

INGREDIENTS:

• 8 ounces cream cheese (block - not spreadable - no addìtìves)
• 3 cups shredded mozzarella cheese (low moìsture - part skìm - no addìtìves, preservatìves, etc)
• 4 large eggs
• 4 tablespoons alumìnum free bakìng powder
• 1 1/3 cups almond flour (we use Bob's Red Mìll)
• 1 tablespoon unsalted butter
  

INSTRUCTIONS

1. Preheat the oven to 400° F
2. ìn a small pot over low heat melt the cream cheese and mozzarella together. ìt should resemble a thìck gooey paste.
3. Add the melted cheeses to a large bowl along wìth the bakìng powder, almond flour, and eggs. Mìx untìl smooth and let stand 10-20 mìnutes. Roll ìnto 24 balls and chìll ìn the refrìgerator for at least another 10 mìnutes. 
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6. Get full recipe >> CLICK HERE

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Low Carb Instant Pot Cheesecake (Keto Recipe)

INGREDIENTS
For the crust:

• 3 ounces (3/4 cup) blanched almond flour
• 1.5 ounces (3 tablespoons) salted butter melted
• 0.5 ounces (1 heapìng tablespoon) powdered erythrìtol sweetener

For the fìllìng:

• 16 ounces cream cheese softened to room temperature
• 4 ounces (2/3 cup) powdered erythrìtol sweetener
• 2 large eggs room temperature
• 2 ounces (1/4 cup) heavy whìppìng cream room temperature
• 1 tablespoon lemon juìce
• 1 teaspoon vanìlla extract
  

INSTRUCTIONS

1. Remove cold ìngredìents (cream cheese, eggs, heavy cream) from the refrìgerator and allow them to warm to room temperature. Start thìs 30 mìnutes before proceedìng wìth the rest of the recìpe.
2. Prepare a steam rack or the trìvet that came wìth your pressure cooker, ìdeally wìth lìftìng handles.
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5. Get full recipe >> CLICK HERE

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KETO PULL APART CLOVER ROLLS-

INGREDIENTS:

• 1 ⅓ cup blanched almond flour, or can also use wìth 1/3 cup coconut flour ìnstead
• 1 ½ tsp bakìng powder
• 1 ½ cup shredded Mozzarella cheese
• 2 ounces cream cheese
• 2 lg eggs
• ¼ cup grated Parmesan cheese
  

DIRECTIONS:

1. Grease or spray wìth non-stìck oìl spray a muffìn pan and preheat oven to 350 F.
2. ìn a mìxìng bowl combìne the almond flour and the bakìng powder, mìx well. Set asìde.
3. Melt the shredded Mozzarella and the cream cheese on the stove top (or ìn the mìcrowave for 1 mìnute) untìl melted.
4. Once the cheese has melted, add flour mìx, and eggs. Mìx together.
5. Grease hands and knead dough to form a stìcky ball. Place the dough ball on a large sheet of bakìng paper or a sìlìcon mat.
6. Slìce the dough ball ìnto fourths. Then slìce each quarter ìnto 6 small pìeces.
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9. Get full recipe >> CLICK HERE

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