KETO CRACK CHICKEN IN THE CROCK POT

Ingredients

• 1/2 cup chicken broth
• 1 Hidden Valley Ranch seasoning packet
• 2 pounds of defrosted chicken breasts
• 8 oz package of Philadelphia Cream Cheese cut into chunks
• 8 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

• Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
• Cover and cook for 4 hours on high or 8 hours on low.
• After the cook time has ended, shred the chicken with two forks.
• Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
• Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

KETO TRIPLE CHOCOLATE CHEESECAKE

INGREDIENTS
METRIC - US IMPERIAL

Chocolate Cheesecake

• 3 eggs
• 450 g cream cheese (2 packs)
• 120 g sour cream (about 1/2 cup)
• 175 g unsweetened baking chocolate (about 1 cup)
• 120 g erythritol (about 1/2 cup)
• 1/2 tsp stevia powder
• 250 ml heavy cream
• 3/4 tsp stevia powder (for the chocolate layers)

Chocolate Crust

• 165 g hazelnuts (about 1 cup)
• 1 tbsp cocoa powder
• 1/2 tsp stevia powder
• 3 tbsp butter

Chocolate Ganache

• 40 g unsweetened baking chocolate (about 1/4 cup)
• 1 tbsp coconut oil
• 1/8 tsp stevia powder
• 25 g hazelnuts (about 1/4 cup)

INSTRUCTIONS

• Preheat the oven to 150C/300F. Wrap the bottom of a 9” springform pan with aluminum foil.
• In a food processor, add all of the crust ingredients and pulse for about 30 seconds to 1 minute until the crust is all crumbly.  Take it out of the food processor and add the crust to an 9'' springform pan. Press with your hands until the whole bottom has been covered with the crust.
• In a large bowl, add the unsweetened baking chocolate.  Add the erythritol to the chocolate.  Heat the heavy cream either on the stove or in the microwave until hot and bubbly.
• Pour in the hot cream over the chocolate in batches and mix with a whisk.  Mix until all of the chocolate has melted.   The batter should be just a little thick.  It will also look like the milk and oil are separating, but not to worry!
• Separate the chocolate into three bowls in a ratio of 3:2:1.  For example, the first bowl should have 3 spoons of chocolate, the 2nd bowl should have 2 spoons of chocolate and the 3rd bowl should have 1 spoon of chocolate.  Set aside.  Add 1/4 tsp of stevia into each bowl.
• In a large bowl, add the cream cheese and sour cream.  Whip with a hand mixer until nice and creamy.  Add the 1/2 tsp of stevia and the eggs, one at a time until nicely incorporated.
• Now, separate the cream cheese filling into the chocolate bowls in a ratio of 1:2:3. The 1st chocolate bowl had 3 spoons of chocolate, so add 1 spoon of cream cheese that that one.  This is the dark chocolate layer.
• The 2nd bowl had 2 spoons of chocolate so add an equal amount of cream cheese.  This is the medium chocolate layer.
•  The 3rd bowl had 1 spoon of chocolate so add 3 spoons of cream cheese.  This is the light chocolate layer.
• Mix each bowl separately with a hand mixer.  The batter will be pretty thick in each bowl. 
• Pour the light chocolate layer into the cheesecake mold over the chocolate crust. Pour the 2nd medium layer over the light layer and spread around.  Pour the 3rd dark chocolate layer over the medium one and spread evenly.
• Prepare a tall oven-proof tray and add 2-3 (1") of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 90 minutes.
• Take the cheesecake out of the oven and out of the water tray and let cool completely.  Once cooled, place it in the fridge to cool down overnight.

The next day: Chocolate Ganache

• Add your hazelnuts to a food processor and pulse for a few seconds just to crush them into a few pieces.
• In a medium bowl, add the baking chocolate, coconut oil and stevia.  Add it to the microwave and microwave for 1-1:30 minute until the chocolate has all melted.  Mix with a spoon and make sure there are no lumps.  If the chocolate isn't melted yet, put it back in the microwave to melt for a few more seconds.
• Take the cheesecake out of the springform pan.  Place on the plate or cake stand of your choice.
• Pour the chocolate ganache over the whole cheesecake and spread it evenly all the way to the sides so that it can run down the cake and make some delicious looking drips.
• Sprinkle the crushed hazelnuts all over the cheesecake.  It is now ready to serve!

KETO LOW CARB CINNAMON BREAD

Ingredients

• 2 c Almond flour
• 1 tsp Baking soda
• 1 tsp Baking powder
• 2 tbsp Cinnamon
• 3 Eggs
• ¼ c Melted butter
• ⅓ c. Erythritol
• 3 tbsp Sour cream
• 2 tsp Vanilla extract

Instructions

• Preheat the oven to 350 degrees.
• In a mixing bowl, combine the melted butter and the erythritol, and beat until smooth.
• Add the eggs, vanilla extract and sour cream to the bowl with the butter mixture, beat until well combined.
• In a separate mixing bowl, combine the almond flour, baking powder, baking soda and cinnamon. Stir with a fork until it is light, fluffy and free from clumps.
• Add the dry mixture to the wet mixture, and beat until fully combined.
• Empty the batter into a greased loaf pan, and bake for 30-40 minutes until cooked through.

SNICKERDOODLE BLONDIES – KETO RECIPE

Ingredients

Blondies:

• 2 cups almond flour
• 1 tbsp grassfed gelatin
• 1 tsp cinnamon
• 3/4 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter softened
• 1/3 cup Swerve Sweetener
• 1/3 cup Swerve Brown
• 1 large egg room temperature
• 1/2 tsp vanilla

Topping:

• 1 tbsp Swerve Sweetener
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 325F and grease an 8x8 inch baking pan.
• In a medium bowl, whisk together almond flour, gelatin, cinnamon, cream of tartar, baking soda, and salt.
• In a large bowl, beat the butter with both sweeteners until lightened and fluffy. Beat in the egg and vanilla extract until well combined.
• Add the almond flour mixture and beat until the dough comes together, scraping down sides of bowl and beaters as necessary.
• Spread the batter in prepared baking pan and smooth the top with an offset spatula. Bake 18 to 22 minutes or until set and top is golden brown.
• In a small bowl, whisk together Swerve and cinnamon. Sprinkle over hot bars in pan. Let cool in pan, and then cut into squares.

FRIENDLY MINI CHEESECAKE CUPS KETO - KETO RECIPES

INGREDIENTS

Crust:

• 2 tbsp butter melted
• 1 dash salt
• ½ cup almond flour
• 1 tbsp granulated erythritol

Filling:

• 8 ounces cream cheese softened
• 1 egg
• 1 tsp vanilla
• ¼ cup granulated erythritol
• 1 tsp lemon juice
• 15 drops liquid stevia

INSTRUCTIONS

• Preheat the oven to 375F. Line a muffin tin with 6 muffin liners.
• For the crust, melt the butter in a microwavable bowl. Then add the almond flour, erythritol, and salt. Mix until doughy.
• Equally, add the dough into each muffin cup and press down with your fingers until the crust is flat.
• To make the cream cheese filling, add the cream cheese to a medium bowl and mix until smooth. Then add the egg and mix until smooth. Then add the erythritol, lemon juice, vanilla, and stevia until the mixture is smooth.
• Pour the cream cheese mixture equally into the 6 muffin cups and bake for 30 minutes
• When they are don’t baking take them out and let them cool 10 minutes, then put them in the fridge to cool for at least an hour before eating so they get firmer and are more enjoyable cold
• *if you only have erythritol, use 1/3 cup instead of ¼ cup + stevia

Keto Cream Cheese Chocolate Cookies, A Decadent Treat!

Ingredients

• 1 cup of coconut flour
• 1/4 cup of cocoa powder
• 2 ounces of baking chocolate
• 1 tsp of vanilla extract
• 2 teaspoons of baking powder
• 1/4 teaspoon sea salt
• ½ cup unsalted butter softened
• 8 ounces of full fat cream cheese softened
• 1 cup sugar substitute (I use Swerve)
• 1 tsp instant espresso coffee
• 4 eggs

Chocolate Icing

• ¼ cup of unsalted butter
• 1 tsp of MCT oil or coconut oil
• 1/2 cup sugar substitute ( I use Swerve confectioners)
• 2 ounce baking chocolate
• ½ tsp instant espresso coffee
• Pinch of sea salt

Instructions

• Keto Cream Cheese Chocolate Cookie Dough
• Pre-heat oven to 350 degrees
• Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
• Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
• Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
• To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
• Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.

Keto Chocolate Icing

• Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
• Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
• Add the MCT oil or coconut oil
• Stir in the pinch of sea salt and instant espresso coffee.
• Baking Instructions
• Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
• Flatten the cookies slightly.
• Bake cookies for 15-20 minutes (Do not over-bake)
• Allow cookies to fully cool
• Spread about a teaspoon of icing onto each cookie.
• Allow the icing to set about 5 minutes.

Pecan Pie Keto Fat Bombs (Easy Keto Dessert Or Snack)

Ingredients

• 3 tbsp (24g) chopped pecans or pecans that have been pulsed a few seconds in food processor
•  3 tbsp (24g) ground almonds or almond flour
•  2 tbsp (28g) soft butter
•  1 tbsp (15g) brown erythritol (or 1 1/2 tsp (11g) Golden Monk Fruit Sweetener or this 1:1 brown erythritol blend)
•  2 tsp liquid syrup sweetener (like this sugar-free maple syrup)
•  ¼ tsp sugar-free vanilla extract
• Optional: (Coating)
•  additional chopped pecans

Instructions

• If your pecans aren't chopped already, chop them rather finely with a knife or pulse them for a few seconds in a food processor.
• Mix together all of the ingredients for the fat bomb mass in a middle sized bowl until you get a smooth mass.
• Place the mass in your freezer for approx. 15 minutes.
• Scoop out small portions of the fat bomb mass and roll it into balls between your hands.
• Optional: Roll the balls in chopped pecans for a pecan coating.
• Place the finished fat bombs in your fridge for approx. 1 hour before enjoying them!