2 Tbsp powdered monk fruit or erithrytol
2 Tbsp butter
1 cup almond flour or ground walnuts
1/2 tsp pumpkin spice
2 cups (16 oz) cream cheese at room temperature
1 cup powdered Erythritol
1 cup canned pumpkin puree or steamed pumpkin *see note
2 large Eggs at room temperature
1 tsp Vanilla Extract
1 tsp pumpkin spice mix *see note
To make the base:
Preheat oven to 325F. Line an 8×8 pan with parchment paper or grease with butter; set aside.
In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
Transfer mixture to 8×8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.
To make the filling:
In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
To make your own pumpkin puree: Preheat oven to 325 degrees F. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake foil side up, 45 min – 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
To make your own pumpkin spice: Combine 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger,
Source : GimmeDelicous.com
Keto Pumpkin Cheesecake
Amount Per Serving (1 slice)
Calories 291 Calories from Fat 243
% Daily Value*
Saturated Fat 12g60%
Vitamin A 5045IU101%
Vitamin C 1.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
1 cup natural creamy nut butter (I used sesame butter) (256g)
2 large eggs
1/2 cup water, divided
1.5 teaspoons stevia glycerite (equals 1/2 cup sugar)
Pinch salt (only if your nut butter is unsalted)
1/2 cup natural unsweetened cocoa powder, not Dutch processed (40g)
1/4 teaspoon baking soda
1/3 cup dark chocolate chips (1.5 oz)
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a medium mixing bowl, whisk the nut butter with the eggs until smooth. When mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time, until you reach a smooth consistency. You will likely need to add 1/4 cup water.
Whisk in the stevia and, if using, salt.
Using a rubber spatula, mix in the cocoa powder. Just as in step 2, you want a smooth, easy to mix batter, so add water until you reach that consistency. How much water you will need to add depends on the consistency of the nut butter you use. I usually end up using a total of 1/2 measuring cup of water in this recipe. So I add about 1/4 cup in step 2, and 1/4 cup in this step.
Mix in the baking soda.
Using a cookie scoop, or a 2-tablespoons measuring scoop, spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake). Do not flatten the mounds.
Top each cookie with 5-6 chocolate chips, gently pressing them in.
Place the cookie sheets on the middle and bottom oven racks. Bake the cookies for 8 minutes. The cookies will be very soft at this point, but they will set as they cool. Don’t try to remove them right away.
Cool the cookies 10 minutes in the pan, on a cooling rack, then use a cake server to carefully transfer the cookies directly to the cooling rack to cool completely. Do let the cookies cool completely – about 20 more minutes – before serving them, or they will still be the wrong consistency – too soft.
Once completely cool, you can store leftover cookies in the fridge, in an airtight container, for 3-4 days. Very gently heat them in the microwave, 5 seconds per cookie on 50% power, before enjoying.
4 large zucchini, halved lengthwise
jar marinara sauce
2 c. shredded mozzarella
1 c. mini pepperoni
Chopped fresh basil, for garnish
Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
In a large skillet over medium heat, heat olive oil. Add zucchini and sauté until tender, 6 to 8 minutes, then pour in marinara.
Place hollowed zucchini on a large baking sheet. Spoon on sauce, then top with mozzarella and mini pepperoni. Bake until zucchini is tender and cheese is golden, about 15 minutes.
Garnish with basil.
- 1.5 pounds of 80/20 ground chuck
- salt and pepper
- 4 slices of bacon
- 3 ounces of blue cheese, crumbled
- ¼ cup of sour cream
- 2 tablespoons or so of half and half (enough to make the dressing the consistency you need)
- ½ teaspoon dried dill
- black pepper
- 1 iceberg lettuce head
- 1 tomato
- red onion
- Divide the ground chuck into 4 burger patties
- season the burgers with salt and pepper
- cook over medium heat for 3-6 minutes per side to your desired doneness
- Cook the bacon along with the burgers
- MAKE THE DRESSING
- Mix the blue cheese, sour cream, half and half, dill and black pepper
- cut the Iceberg lettuce into 4 wedges
- Top the burger with bacon and a lettuce wedge
- drizzle dressing over the top
- garnish with diced tomato and red onion
This keto strawberry pie is a light and delicious dessert treat. Serve by itself or add keto ice cream or whipped cream.
Use a 9 inch pie plate for this recipe.
Calories: 192 kcal
2 cups almond flour
1/4 teaspoon salt
1/3 cup swerve
3 tablespoons butter cold, cut into small pieces
1/2 teaspoon vanilla
Strawberry Pie Filling
5 1/2 cups strawberries sliced, extra strawberries for topping and garnish
1 1/4 cups water
2 teaspoons xanthan gum
1/2 cup xylitol or erithritol
1/4 teaspoon salt
Keto Pie Crust Instructions
Add almond flour, salt and swerve to a bowl and mix to combine.
Add the cold butter and and mix until crumbly using a fork or pastry cutter. Some little lumps butter will still be visible and that is a good thing!
Add the egg and vanilla and mix.
Form dough into a ball and place in refrigerator for at least an hour.
Preheat convection oven to 325 degrees or 350 degrees for conventional.
Roll out dough between parchment paper, lumps of butter will still be visible. Keto pie crust is more fragile than traditional crust, so be sure to work quickly.
Place dough into a 9 inch pie plate. Flute edges if desired or use fork to make indentions of the edge of the crust.
Poke holes in the crust.
Bake crust for 15 to 20 minutes or until edges are golden.
Allow crust to cool for about 15 minutes.
Strawberry Pie Filling Instructions
Slice strawberries lengthwise.
Boil 3/4 cup water in a saucepan large enough to hold 4 cups of strawberries. There will be 1 1/2 cups of strawberries left out of this mixture for topping the pie.
Remove 1/4 cup of hot water from the pan and whisk in 2 teaspoons of xanthan gum until dissolved.
Add strawberries, xanthan gum mixture and swerve back to the saucepan.
Stir mixture constantly over medium heat until combined and add the remaining 1/2 cup of water.
Continue stirring until liquid is reduced and mixture is thickened, about 7-10 minutes.
Remove from heat and allow mixture to cool.
Assembling the Strawberry Pie
Once the crust and strawberry mixture have come to room temperature, add the filling to the crust and smooth.
Arrange the remaining fresh strawberries on the top of the pie to create a design.
Chill pie in the refrigerator for about an hour or until filling is set.
Serve with whipped cream if desired.
Author: Cheryl McColgan
Brussels sprouts seared and cooked in a skillet on a grill have incredible flavor. Serve them with a perfectly grilled steak on top for an incredible meal.
4 (10-ounce) Grass Fed Beef strip steaks
Cast iron pan
1 teaspoon coarse kosher salt
1 teaspoon freshly ground pepper
8 ounces fresh Brussels sprouts, cut in half lengthwise
1 teaspoon olive oil
2 tablespoons pine nuts
Additional salt and pepper to taste
Place a cast iron pan on one side of grill. Light grill, close lid and preheat to high.
Season strip steaks with salt and pepper. In a small mixing bowl toss Brussels sprouts with olive oil and salt and pepper to taste.
Reduce grill heat to medium. Place steaks directly on grates of grill. Place Brussels sprouts in preheated cast iron pan. Grill steaks three to five minutes per side depending on desired doneness.
Stir Brussels sprouts continuously for a good sear while avoiding burning. Turn off burners to this side of grill and toss pine nuts into pan. Brussels sprouts are done when the core is just transparent; approximately 7-10 minutes total cooking time.
Place steaks on Brussels sprouts to rest five minutes before serving.
Top with Garlic Herbed Butter
5 oz. butter, at room temperature
1 garlic clove, pressed
½ tbsp garlic powder
4 tbsp fresh parsley, finely chopped
1 tsp lemon juice
½ tsp salt
Mix all ingredients thoroughly in a small bowl. Set aside for 15 minutes to let the flavors develop before serving. If you prepare this ahead of time you should store it in the refrigerator.
All-Natural Sunscreen Ingredients:
1 c raw unrefined shea butter
2/3 c coconut oil
20 drops Myrrh essential oil
30 drops Carrot Seed essential oil
20 drops Lavender essential oil
(optional) 2 tbsp zinc oxide powder ( a couple of tablespoons per cup of oil/moisturizer) (Be sure not to inhale.)
Natural Sunscreen Directions:
Mix raw unrefined shea butter with coconut oil with a mixer on medium speed until it looks whipped and creamy. (Add in optional zinc oxide powder and mix well.)
Add in essential oils. Blend together on low speed.
Place sunscreen in a glass jar with a lid.
natural sunscreen, All-Natural Sunscreen
These are the minimal ranges of each of these oils
Raw unrefined shea butter: 5 SPF
Coconut oil: 6 SPF
Carrot Seed essential oil: 28 SPF
Myrrh essential oil: 15 SPF
(Lavender essential oil: Great for soothing and repairing skin)
*Carrot Seed oil is an antioxidant and protects skin cells naturally. Aside from making sunscreen with this oil the medicinal benefits are amazing. It is great for digestive issues and for healthy joints. (1)
*Myrrh essential oil also has powerful cleansing properties. It also promotes a healthy and smooth complexion, while promoting emotional balance. (2)
*Lavender essential oil is known for its calming effects on skin irritation, its soothing properties, and its ability to restore skin. (3)
This recipe does not expire!
*This great D. I. Y. recipe is NOT waterproof. Please reapply as needed.
*I recommend you reapply this sunscreen every two hours.
*This recipe makes an overall SPF of 28. However, please note that, as with any D. I. Y. recipe, the science will not be an exact match as products purchased in a store that have been industrially made and scientifically scrutinized.
Please use caution and test this on yourself on a less sun-intensive day before using it on your fair-skinned child or baby. Though there is less of an exact science behind this recipe, the benefits of a toxic-free and chemical-free sunscreen far outweigh the risks, though.
Flourless Sugarless Chocolate Cake
MaxLiving Advanced Plan approved!
My twin boys Ty and Cruz love this cake!
Hands on time 20 min
Total time: 2 hours includes cooling
1 cup (2 sticks) unsalted butter cut into pieces plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
1 1/4 cups of heavy cream
8 oz bittersweet chocolate chopped
5 large eggs
1 cup of xylitol
>Heat oven to 350 F. Butter a 9 inch springform pan and dust with cocoa powder
>In a medium saucepan heat the butter with 1/4 cup of heavy cream over medium-low heat until butter is melted. Add the chocolate and stir until melted and smooth;remove from heat
>In a medium bowl whisk together the eggs, xylitol and cocoa powder, whisk in the chocalate mixture
>Transfer the batter to the prepared pan and bake until puffed and set 35-40 min. Let cool in the pan for 1 hour. Run a knife around edge of cake before unmolding
Whip up the cup of heavy cream for a whip cream topping!
Dr. Rosie Main, DC
1/3 cup plus 1 tbsp. almond flour
2 tbsp. coconut flour
1 tsp. baking powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 cup fresh grated Parmesan cheese
1/4 cup heavy cream or pure sour cream, I use sour cream now
1 egg cold
1/2 cup sharp cheddar cheese grated (around 2 oz)
2 tbsp. butter softened (I used salted)
Preheat oven to 350 degrees F.
In a medium bowl, mix dry ingredients.
Add remaining ingredients and mix with a wooden spoon or spatula until well blended.
Use medium scoop (3 tbsp.) to scoop out dough onto ungreased cookie sheet lined with parchment paper. Space 2-3 inches a part.
Bake for 16-20 minutes or until biscuits have slightly browned on the bottoms and tops.
Once out of oven, smear with butter and sprinkle with a little parsley. Best served warm.
Calories: 193kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 262mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 440IU | Calcium: 173mg | Iron: 0.7mg