Insanely Low Carb Box Set: 190+ Ketogenic Recipes

Breakfast, Lunch, Dinner, Snacks, Desserts, Cast Iron,

SlowCooker, Crockpot Recipes

Copyright © 2015 Maggie Fisher

All Rights Reserved

 Table of Contents

Unbelievably LowCarb Cast Iron Skillet Recipes (Quick ‘n Easy)

Ketogenic Ground Beef and Spinach Combo
One Skillet Keto Bacon and Eggs (Tweaked)
Creamy Shrimp, Bacon, Mushroom Combo
Keto Chicken and Summer Squash
Thai Style Keto Zoodles
Spicy Tilapia Taco Bowl with Avocado
Hamburger with Cauliflower Stroganoff
Beef and Curry Fry
Bamboo Sprouts and Beef Stir Fry
Keto Carbonara – Cabbage and Onion
One Skillet Style Pizza
Roasted Bacon Brussels Sprouts
Zucchini Ground Beef Casserole
Ketogenic Jalapeno Popper Frittata
One Skillet Chicken Thighs Marsala
Keto Basil Cream Chicken
Pork Chops (Parmesan Encrusted)
Keto Style Stuffed Peppers
Keto Brownie in Skillet
Creamy Broccoli and Ground Beef Combo Skillet
Gorgonzola Herbed Butter (Tweaked)
One Skillet Bacon & Chicken Ranch
Ketogenic Bacon Cheeseburger
Hamburger n’ Broccoli Alfredo Casserole
Chicken, Asparagus and Bacon Combo
Flax Meal Cheesy Bread
One Skillet Summer Squash Pie
Cheesy Broccoli and Bacon Quiche
Ketogenic Creamy Bacon with Mushrooms
Ketogenic Shakshuka
Feta and Spinach Stuffed Chicken with Bacon
Turkey and Vegetable Skillet
Flaxseed Wrap
Keto Brown Butter Salmon
Keto Kielbasa with Cabbage
One Skillet Cheesy Smoked Sausage
Keto Lasagna in a Skillet
Dijon Pork
One Skillet Pork Carnitas
Chicken Drumsticks

Insanely Yummy Ketogenic Crockpot Recipes (Set ‘n Forget)

Crockpot Chicken Soup

Crockpot Red Chili Bacon

Crockpot Buffalo Chicken

Crockpot Corned Beef and Cabbage

Crockpot Pork Carnitas

Crockpot Fajitas

Crockpot Cabbage Rolls

Crockpot Creamy Zucchini Soup

Crockpot Stuffed Pepper

Crockpot Chicken Taco

Crockpot Philly Cheese Steak

Crockpot Chicken Casserole

Crockpot Spicy Broccoli Soup

Crockpot Creamy Cauliflower and Cheddar Soup

Crockpot Sweet and Sour Trout

Crockpot Spicy Fish Stew

Crockpot Garden Cabbage Soup

Mexican Crockpot Roast

Crockpot Italian Meatballs

Crockpot Minestrone Veggie Soup

Crockpot Butter Paneer Chicken Curry

Crockpot Turkey Stew

Crockpot Barbeque

Crockpot Chicken Curry

Crockpot Swill Steak

Crockpot Lamb Stew

Crockpot Poached White Fish Fillets

Crockpot Pizza

Crockpot Pulled Pork

Pork and Poblano Stew

Herbed Chicken Mushrooms

Crockpot Chicken Gizzard

Crockpot Ginger Beef Stew

Crockpot Special Breakfast Recipes (Set – Sleep – Wake – Eat)

Cheesy Crockpot Sausage Breakfast

Healthy Turkey Sausage Keto Breakfast

Great CrockPot Chili Breakfast

Mozzarella and Pepperoni Crock Pot Pizza

Crock Pot Taco Soup

Ketogenic Vegetarian Crockpot Fajitas

Ketogenic Buttery Sauce with Asparagus

Ketogenic Crockpot Basil Chicken

Crock Pot Sausage with peppers Egg Bars

Crock Pot Chorizo

Crock Pot Cheese Lasagna

Crockpot Easy Pepperoni Pepper Quiches

Crockpot Fennel Turkey Sandwiches

Crockpot Ham with Broccoli Bites

Crockpot Avocado Burger Patties

Crockpot Salami Mushroom Muffins

Crockpot Bacon and Egg Quiche

Crockpot Buttery Pumpkin with Nuts

Chicken Bake Crockpot Breakfast

Crockpot Bacon Hash

Exquisite Ketogenic Recipes (Breakfast – Lunch – Dinner – Snacks)

Keto Style Cheese and Zucchini Quiche

Morning Biscuit Crunch
Fresh Keto Style Egg Breakfast
Cheesy Herb Muffins
Chocó Chia Low Carb drink
Strawberry Almond Muffins
Keto Style Broccoli and Ham Quiche
Keto Quince Latte
Keto Pumpkin Pancakes
Low Carb Flax Breakfast
Zucchini with Bacon and Goat Cheese Wraps
Brussels sprouts Egg Burgers
Salmon Bakes
Lunch Break Keto Omelets
Quick Cobb Low Carb Salad
Low Carb Keto Pizza
Low carb Cheesy Cauliflower Surprise
Gooey Sausage Pops
Keto Pork Tacos
Buffalo Chicken Sandwiches
Broccoli Beef Stir Fry
Keto Organic Chicken Salad
Gluten Free Shrimp Avocado Combo
Mouth Watering Keto Ginger Beef
Special Keto Fried Chicken
Keto Style Meatloaf
Steamed Snapper with Blue Cheese Spread
Turkey with Kale Frittata
Egg white with Zucchini Scramble
Sunflower Infused Pork Kebabs
Low Carb No Bake Lemony Cheesecake
Coconut Raspberry Popsicles
Blackberry Tarts
Coconut Bites
Chocolate Mint IceCream
Blackcurrant white chocolate Smoothie
Strawberry Mousse
Fluffy Instant Raspberry Cheesecake with White Chocolate Sprinkles
Tiny Crab Bites
Spinach Rolls
Cool Cucumbers Sticks with Pumpkin Butter
Salmon Spread Squares
Jack Bites
Cauliflower Cheese balls

Impossibly Low Carb, Ketogenic Desserts, FAT BOMBS & Cookies!

Chocolate Mug Cake

Chocolate Keto Brownies
Keto Cookie Dough
Coconut Lemon Snow Balls
Keto Lemon Cheesecake
Chocolate Mousse
Fluffy Cheesecake
Bulletproof Chocolate Icecream
Jello Cream Cheese Balls
Chocolate Cupcakes with Cream Frosting
Ketogenic Crème Brulee
Low Carb Lime Pie
Chocó Coconut Bars
Chocolate Roll Cake
Dark Chocolate Crunchy Cups
Keto Praline Icecream
Keto Style Lime Tarts
Chocolate Buns
Keto Wonder Cake
Keto Chocolate Fudge
Macaroons
Chocolate Torte
Mint Chocolate Chip Icecream
Hazelnut Cheesecake Bites
Cocoa Almond Fat Bomb
Coconut Chocolate Fat Bomb

Keto Lemon Clouds

Dark Almond Fat Bomb
Vanilla Mocha Fat Bomb

Keto Peppermint Fat Bomb

Creamy Cinnamon Fat Bomb
Pumpkin Butter Bomb
Keto Multi Spice Fat Bomb
Maple Butter Bombs
Deep Chocolate Bombs
Cinnamon Ball Bombs

Pecan Fat Bombs

Pumpkin Cheesecake Fat Bombs
Almond Bombs
Blueberry Crushed Coconut Bombs
Strawberry – Mocha Fat Bombs
Walnut Butter Bomb
Ketogenic Shortbread Cookies

Chocolate Chip Cookies

Keto Butter Cookies
Keto Snickerdoodle Cookies
Walnut Cookies

Coconut Pecan Cookies

Coconut Chia Hemp Seed Cookies
Thin Mints Keto Cookies

Keto Sandwich Cookies

Bacon Onion Cookies
Keto Ground Beef and Spinach Combo

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 3
Ingredients
2 tablespoons Coconut Oil
2 medium Oyster Mushrooms, chopped
6 oz. (170gm) Ground Beef
1 teaspoon Chili Pepper Flakes
¼ cup pitted Olives
2 tablespoons natural Almond Butter
5 oz. (140gm) Spinach leaves, chopped
Salt and Pepper to taste
Directions
Pour the coconut oil in your cast iron skillet. Heat the skillet in medium flame.
When the oil is hot enough, add the chopped mushrooms. Stir until the
mushrooms become golden. (Takes about 2 minutes) Add the ground beef, salt,
pepper, chili flakes.
Fry the mixture until the meat gets browned and cooked. (Takes about 6
minutes) Add the pitted olives, and almond butter and stir for a while.
Now throw in the chopped spinach. Stir until well wilted and evenly distributed.
(Takes about 2 minutes) Your beef and spinach combo is now ready. Serve
immediately.

Nutrition per Serving

Protein: 26g Fat: 37g Carbohydrate: 6g Fiber: 5g
One Skillet Bacon and Eggs (Tweaked)

Preparation Time: 10 minutes

Cook Time: 25 minutes
Serves: 4
Ingredients
2 tablespoons Butter
6 slices Bacon
½ cup Broccoli, chopped
1 stalk celery, chopped
1 onion, finely chopped
4 eggs, organic
½ cup Cheddar Cheese, shredded
Directions
Slice the bacon into small strips (depending upon the size of your skillet).
Add the butter in your skillet. Melt it over a medium heat.
Add bacon slices and vegetables. Fry the mixture until the bacon becomes
golden brown and the veggies caramelize. (Takes about 15 minutes) - Stir often.
When done, spread this mixture over skillet evenly. Now mark 4 different
sections on top it.
Crack an egg over each 4 of the marked section. Cover the skillet with a lid and
let the eggs steam.
Spread the shredded cheese on top, and cook for a little more until the cheese
melts.
Serve immediately!

Nutrition per Serving

Protein: 32g
Fat: 44g
Carbohydrate: 6g Fiber: 1g
Creamy Shrimp, Bacon, Mushroom Combo

Preparation Time: 5 minutes

Cook Time: 15 minutes
Serves: 5
Ingredients
2 tablespoons olive oil
5 oz (140gm) raw Shrimp
5 slices of Bacon
1 cup sliced mushrooms
5 oz (140gm) smoked Salmon, cut in strips
½ cup heavy Whipping Cream
1 pinch Sea Salt
1 teaspoon black pepper
Directions
Pour the oil in the skillet and heat over a medium flame.
Cut the bacon slices into smaller pieces and place them in the skillet.
Cook the bacon. Before it turns crispy, add the sliced mushrooms. Cook for five
minutes.
Add the salmon strips and cook for three more minutes.
Now add the shrimp. Fry the mixture over a high flame for about 3 minutes.
Lower the flame. Add the whipping cream followed by salt. Cook for 1 more
minute.
Serve it hot!

Nutrition per Serving

Protein: 26g
Fat: 47g
Carbohydrate: 4g Fiber: 2g
Keto Chicken and Summer Squash

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
4 tablespoons melted Butter
1 pound Chicken thighs, boneless, cubed (1 inch)
1 medium Summer Squash, cubed
1 onion, sliced
Pinch of smoked Paprika
Pinch of Garlic Powder
1 cup Red Pepper Sauce
Cilantro, handful, chopped
Salt and Pepper, to taste
Directions
Preheat your oven to 400 degrees.
Pour 2 tablespoons of butter over the squash. Sprinkle a pinch of salt and place
the squash on the baking sheet.
Bake until the squash softens. (Takes about 15 minutes) Meanwhile, heat up
your cast iron skillet over a medium fame and pour in 2 tablespoons of butter.
Add the chicken thighs and sauté for about 5 minutes. As the meat starts to lose
its pink color, add the sliced onion.
Now add the smoked paprika, followed by garlic powder, salt and pepper.
Cook the mixture until the chicken is completely cooked.
Add the baked squash (straight from the oven) and the red pepper sauce in the
skillet and mix well.
Your food is now ready. Serve immediately!

Nutrition per Serving

Protein: 27g
Fat: 39g
Carbohydrate: 7g Fiber: 4g
Thai Style Keto Zoodles

Preparation Time: 15 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
3 medium Zucchini
2 tablespoons Olive Oil
2 Eggs, free-range
1 tablespoon Soy Sauce
1 tablespoon Lime Juice
1 clove garlic, minced
Pinch of Red Pepper Flakes
1 scallion, finely sliced
Stevia drops
Fresh Cilantro, chopped
Directions

Vertically peel long, thin stripes of the zucchini (giving a shape of spaghetti, aka
Zoodle) using a vegetable peeler. - Use spiralizer if you have one.
Take a bowl ‘X’ and mix together soy sauce, lime juice, 6 drops of stevia, and
red pepper flakes. Set aside.
Heat your cast iron skillet over medium-high heat. Pour 1 tablespoon of oil.
Once the skillet is hot enough, add the Zoodles and cook for 2 minutes until they
get tender.
Transfer the Zoodles into another bowl ‘Y’.
If the skillet is watery, wipe it. Heat again in medium flame and pour another
tablespoon of olive oil.
Add the minced garlic and sauté for a minute.
Add scallion and sauté for another minute.
Take a bowl ‘Z’ and beat the eggs with a fork. Pour into the skillet and cook
until they solidify. (Make sure they are still moist.) Pour the sauce mixture from
the bowl ‘X’ into the skillet.
Now add the Zoodles. Cook for a minute more.
Garnish with chopped cilantro and serve hot!

Nutrition per Serving

Protein: 20g Fat: 28g Carbohydrate: 7g Fiber: 4g
Spicy Tilapia Taco Bowl with Avocado

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
3 Tilapia fish fillets
2 tablespoon Olive oil
½ cup Cheddar Cheese, shredded
1 green bell pepper, sliced
2 tablespoons lemon juice
Pinch of Cumin
1 teaspoon Cayenne powder
½ Avocado, cut in small pieces
Salt and Pepper to taste
Directions
Mix the following ingredients in a small bowl ‘X’: Cayenne pepper, cumin, salt.
Rub this mixture on both sides of the fillet.
Pour the olive oil in your cast iron skillet and heat over a medium flame.
Add the fillet in the skillet and cook for 4 minutes on each side.
When cooked through, transfer the fish from the skillet to another bowl ‘Y’.
Now shred them with the help of forks.
Add the sliced bell pepper in the skillet. Sauté for about 2 minutes.
Transfer the pepper into the bowl ‘Y’. Add the cut avocado on top.
Sprinkle the lemon juice and spread the shredded cheddar cheese.
Your taco bowl is ready. Serve it hot.

Nutrition per Serving

Protein: 27g
Fat: 35g
Carbohydrate: 6g Fiber: 3g
Hamburger with Cauliflower Stroganoff

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 6
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 pound cauliflower, sliced
1 onion, sliced
3-4 mushrooms, sliced
½ cup dry red wine
¼ cup heavy cream
½ cup sour cream
¼ cup Mozzarella cheese
Fresh Cilantro, chopped
Pinch of Garlic powder
Salt and Pepper to taste
Directions
Take a saucepan, pour 2 cups of water and boil it. Add 1 teaspoon salt a pinch of
garlic powder.
Add the cauliflower and simmer until the slices become soft and tender.
Turn off the heat, drain and set aside.
Now take out your cast iron skillet. Heat it in a medium flame and pour in the
olive oil.
Add the ground beef and onion. Cook thoroughly.
Add mushrooms and stir until tender. (Takes about 2 minutes) Drain off the
excess fat from the meat. Absorbent towels can be used to remove grease.
Add the cauliflower florets, dry red wine, and the heavy cream and simmer for 2
more minutes.
When done, pour the sour cream and mozzarella cheese and stir in a mild heat.
Garnish with cilantro and serve immediately.

Nutrition per Serving

Protein: 29g
Fat: 40g
Carbohydrate: 6g
Fiber: 4g
Beef and Curry Fry

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
1 pound ground beef, lean, browned and drained 3 tablespoons coconut oil
1 tablespoon curry powder (check out the carb) 1 tablespoon beef bouillon
Stevia drops (7-8 drops)
1 green bell pepper, sliced
1 red bell pepper, sliced (optional) ½ pound Cabbage, shredded
1 cup water
Salt and pepper to taste
Directions
Pour the coconut oil in your cast iron skillet and heat it over medium flame.
When hot, add the green and red bell pepper. Sauté for 3 minutes.
Add the shredded cabbage. Stir until all the veggies become soft and tender.
Add the curry powder and stir more.
Take a measuring cup and combine water, beef bouillon, and the stevia drops.
Mix well and add to vegetables. Stir well.
Now add the browned ground beef. Stir continuously and cook for 7 minutes
more.

Nutrition per Serving

Protein: 24g Fat: 38g Carbohydrate: 7.5g Fiber: 3g
Bamboo Sprouts with Beef Stir-Fried

Preparation Time: 15 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
1 tablespoon coconut oil
1 tablespoon sesame oil
2 clove garlic, minced
1 pound sirloin beef fillet, sliced thinly
¼ cup soy sauce
1 onion, sliced
1 green bell pepper, sliced
1 teaspoon pepper flakes
5 oz Bamboo Sprouts
Directions
In a bowl, mix the sesame oil and soy sauce. Add the sliced beef and marinate it.
Set aside.
Set your cast iron skillet over high heat. Add the coconut oil and then add the
marinated beef.
Sauté the meat until brown.
When done, remove from the skillet and transfer into a bowl.
Add more oil in the skillet (if needed) and add the minced garlic and onion.
Sauté until fragrant.
Add the sliced bell peppers, bamboo sprouts, and pepper flakes. Stir fry for
about two minutes.
Retransfer the beef from bowl to the skillet and fry everything again for about
two minutes.
Your food is now ready. Turn off the heat and serve hot!

Nutrition per Serving

Protein: 22gm Fat: 38g Carbohydrate: 7gm Fiber: 3gm
Keto Carbonara – Cabbage & Onion

Preparation Time: 10 minutes

Cook Time: 7 minutes
Serves: 1 - 2
Ingredients
1 cup shredded Cabbage
3 slices bacon, diced
½ teaspoon garlic powder
1 tablespoon Parmesan cheese, grated
2 tablespoons heavy cream
1 large, organic egg
Pinch of ground black pepper
Salt and pepper to taste
Directions

Cook the diced bacon in your cast iron skillet and render out the excess fat.
Transfer the bacon into a bowl.
Now add the shredded cabbage over the bacon grease present in the skillet. (In
case of excess grease, pour some away) Sauté the cabbage for about 5 minutes
over a medium flame until they become tender.
Add the garlic powder, salt, pepper and pour the cream into the skillet.
Now simmer for about 3 minutes until the cream is thickened.
While the mixture is simmering, beat the egg with about 1 teaspoon of heavy
cream.
When simmered, turn off the heat and quickly add the beaten yolk, cooked
bacon dices, and the grated parmesan. Stir.
Top with remaining cheese and grounded black pepper.
Garnish with chopped Parsley. (Optional) Serve hot!

Nutrition per Serving

Protein: 30gm Fat: 40gm Carbohydrate: 6.7gm Fiber: 2gm
One Skillet Sausage Pizza

Preparation Time: 20 minutes

Cook Time: 40 minutes
Serves: 4-6
Ingredients
For Preparation of Crust:
2 teaspoon olive oil
2 cups almond flour
1 tablespoon butter
2 tablespoon coconut flour Pinch of garlic powder
1 teaspoon baking powder
½ teaspoon xanthan gum
2 free range eggs, beaten
Pinch of salt

For Preparation of Filling: 1 pound of Italian sausage 1.5 cups mozzarella

cheese, shredded ½ cup Parmesan, grated
1 cup Marinara sauce
2 teaspoons Italian seasoning 1 teaspoon dried Oregano
Directions
Direction for preparing Crust:
Preheat oven to 300F.
Grease your oven proof cast iron skillet with olive oil.
Take a bowl and add the butter, almond flour, coconut flour, baking powder,
garlic powder, xanthan gun and a pinch of salt. Whip well.
Crack the eggs and add in the bowl. Whisk continuously till a sticky dough is
formed.
Take a large sheet of parchment paper. Place the dough on it and pat into rough
circle.
Take another sheet of parchment and place on top of the circled dough.
Now roll out the dough into a large circle (about 12 inches in diameter) and ¼
inches thickness.
Peel off the upper parchment sheet.
Turn the crust upside down (slowly) and peel off the remaining parchment sheet.
Carefully place the crust into the skillet. (Make sure the edge of the crust is
below that of the edge of skillet.) Bake the crust for 10 minutes. Set aside after
it’s done.
Time to prep the filling!

Direction for preparing Filling:

Set the oven to 400F.
Take another cast iron skillet. Heat it over a medium flame.
Add the Italian sausage. Using two forks, break up the lump. Brown until it’s
cooked throughout.
Spread about 1 cup of the shredded mozzarella cheese evenly over the bottom of
the crust. Make sure the crust covers it completely.
Add the cooked sausage on top of the crust.
Pour the Marinara sauce over sausage.
Sprinkle the Italian seasoning and dried oregano on top.
Top with the remaining shredded mozzarella and the parmesan cheese.
Using a sheet of aluminum foil, cover the edges of the crust.
Bake until the cheese becomes bubbly. (Takes about 25 minutes) Your pizza is
now ready. Cool it for a couple of minutes and serve!

Nutrition per Serving

Protein: 27g
Fat: 45g
Carbohydrate: 9g Fiber: 4g
Roasted Bacon Brussels Sprouts

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
2 tablespoons butter
4 slices of Bacon, thickly cut
1 pound Brussels sprouts, halved (or quartered if sprouts are big)
1 scallion, chopped
Pinch of fresh ground black pepper
Handful cilantro, chopped
Salt and Pepper to taste
Directions
Place the bacon cuts in your cast iron skillet.
Heat the skillet over a medium flame. Cook the bacon until crispy.
When done, place the cuts over a paper towel-lined plate, and chop
roughly.
In the same skillet with the bacon fat, pour the melted butter.
Increase the heat to high.
Add the chopped scallion followed by the sprouts.
Stir the mixture and cook until the sprouts turn golden brown. (Takes
about 7 minutes) Add the cooked bacon on top.
Season with salt and pepper.
Garnish with chopped cilantro.
Serve hot.

Nutrition per Serving

Protein: 25g
Fat: 37g
Carbohydrate: 8g
Fiber: 5g
Zucchini Ground Beef Casserole

Preparation Time: 10 minutes

Cook Time: 30 minutes
Serves: 4
Ingredients
1 tablespoon olive oil

2 zucchini, cubed - ¼ inch

1 pound lean ground beef
1 small scallion, chopped
1 cup marinara
1 teaspoon ground cumin
Pinch of salt and Pepper, to taste
Directions
Pour in the oil in your cast iron skillet. Heat over a ‘medium-high’ setting.
Add the ground beef, scallion, salt and pepper.
Sauté until the beef browns.
Cover the skillet with a lid and cook for about 10 minutes in ‘medium’ setting or
until the meat is cooked throughout.
Add the ground cumin and the marinara sauce. Stir well, cover and simmer for 5
minutes under ‘low’ settings.
Add the zucchini cubes. Stir well, cover, and cook for 10 more minutes or until
the zucchini is cooked.

Nutrition per Serving

Protein: 21g
Fat: 30g
Carbohydrate: 8g
Fiber: 2g
Ketogenic Jalapeno Popper Frittata

Preparation Time: 15 minutes

Cook Time: 30 minutes
Serves: 4
Ingredients

½ cup cream cheese (unsweetened)

2 tablespoon jalapeno peppers, chopped
1 tablespoon salsa verde

¾ cup cheddar cheese, shredded

4 eggs, free range
½ cup almond milk (unsweetened)
2 tablespoon heavy cream
Pinch of ground black pepper
6 slices bacon, chopped
Salt and pepper to taste
Directions
For the Filling:

In your cast iron oven-proof skillet, combine the cream cheese, one tablespoon
jalapeno, Salsa Verde and ¼ cup shredded cheddar.
Microwave for 2 minutes and then stir continuously until the mixture gets
smooth. Set aside.

For the egg custard: Take a bowl and combine the eggs, almond milk and
heavy cream.
Beat until the mixture is combined properly. Add salt and pepper and mix for a
little while.

For the top:

In another cast iron skillet (you can use the previous one too), add about 1
tablespoon of cream cheese and apply throughout the bottom of the skillet.
Now pour the egg mixture on top.
Add the chopped bacon, the remaining shredded cheese and the remaining 1
tablespoon jalapeno.
Bake in 400F for 25 minutes or until it is set.

Nutrition per Serving

Protein: 27g
Fat: 44g
Carbohydrate: 6g
Fiber: 2g
One Skillet Chicken Thighs Marsala

Preparation Time: 20 minutes

Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Ingredients
1 tablespoon olive oil
2 tablespoons melted butter
1 pound white mushrooms, sliced
4 chicken thighs (skin on, bone in)
1 scallion, chopped
½ cup dry red wine (unsweetened)
½ cup heavy whipping cream
Pinch of ground black pepper
Salt and Pepper, to taste
Handful Cilantro, finely chopped
Directions
Preset your oven to 350F.
Heat your cast iron skillet over a medium heat. Let it heat for a while.
In the meantime, rub the chicken thighs with olive oil.
Add the thighs in the skillet and brown it. (Takes about 7 minutes) When
browned, place them on a plate.
Now pour 1 tablespoon of melted butter in the skillet. Add the chopped scallions
and fry for about 3 minutes.
Add the sliced mushrooms and sauté for 5 minutes or until browned. (Stir
continuously) Pour the dry red wine. Then add the heavy cream and mix well.
Season the mixture with salt and pepper.
Add the remaining tablespoon of butter and stir.
Replace the browned chicken thighs back to the skillet. Mix well.
Now bake the thighs for about 15 minutes or until cooked throughout.
When done, garnish with freshly cut cilantro.
Serve hot!

Nutrition per Serving

Protein: 30g
Fat: 48g
Carbohydrate: 6 g Fiber: 3gm
Keto Basil Cream Chicken

Preparation Time: 10 minutes

Cook Time: 20 minutes
Serves: 4
Ingredients
2 tablespoons melted butter
¼ cup almond milk
¼ cup almond flour
1 pound chicken breast, boneless, skinless, cut in 4 halves ½ cup chicken broth
4-5 cherry peppers, finely sliced 1 cup heavy cream
½ cup Parmesan, grated
½ cup canned tomatoes (choose the brand with the lowest carb) ¼ cup fresh
basil, minced
2 tablespoon cream cheese (unsweetened) Salt and Pepper to taste
Directions
Place your cast iron skillet on the stove top and heat under medium setting.
Meanwhile, take two small bowls. Pour the almond milk in one bowl and almond flour in another.
Dip the chicken in milk, and then dip in the bowl containing flour. Rub some more flours on it if needed.
When the skillet is hot enough, pour 1 tablespoon of butter.
Add the chicken in the skillet. Cook for 10 minutes in medium heat until the chicken is done.
When done, lower the heat, and replace the chicken from skillet to a bowl.
Pour the chicken broth in the skillet and boil under medium heat.
Stir in the heavy cream, cherry peppers and minced basil.
Boil the mixture and stir well.
Now add the remaining butter, grated cheese, cream cheese, salt and pepper. Stir.
Replace the chicken back to the skillet.
Garnish with parsley and serve hot!

Nutrition per Serving

Protein: 38g
Fat: 51g
Carbohydrate: 7g Fiber: 3g
Pork Chops (Parmesan Encrusted)

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 10
Ingredients
10 Pork Chops
2 free range eggs
1 cup Parmesan cheese, grated
½ cup almond flour
Handful Parsley, chopped
Salt and Pepper to taste
Directions
In a bowl combine the grated cheese with almond flour. Add salt and pepper.
Mix well.
Take another bowl and put the whisked eggs in it.
Dip the pork chops in the eggs one by one, and then dip in the parmesan mix.
Make sure the chops are coated properly.
Heat your cast iron skillet and fry in bacon grease for a minutes on each side of
the chops.
Cook in oven at 350F or until the chops get crispy. (Takes about 10 minutes)
When gone, sprinkle the freshly cut parsley.
Serve immediately.

Nutrition per Serving

Protein: 29g
Fat: 38g
Carbohydrate: 6g Fiber: 2g
Keto Style Stuffed Peppers

Preparation Time: 20 minutes

Cook Time: 20 minutes
Serves: 4
Ingredients

4 Green bell peppers, top and seed removed 1 tablespoon melted butter
¼ cup Mozzarella, shredded
1 scallion, finely chopped
1 clove garlic, minced
1 pound ground turkey
½ cup canned tomatoes (brand with lowest carb) 1 teaspoon Italian seasoning ¼
cup Marinara
Handful Parsley, chopped
Salt and Pepper to taste
Directions
Preheat oven to 350F.
Heat your cast iron skillet in a medium flame and add butter.
Add chopped scallion and minced garlic sauté for about 2 minutes.
Replace the fried scallion and garlic in a small bowl.
Add the ground turkey in the skillet. Brown it and cook through.
Transfer the scallion and garlic back to the skillet.
Add the canned tomatoes, parsley, Italian seasoning and salt and pepper.
Mix well and cook for another couple of minutes.
When done, stuff this mixture inside the green bell peppers.
Top up each bell pepper with 1 tablespoon of Marinara.
Now top the bells with mozzarella cheese.
Cook in 350F for 25 minutes or until the cheese turns golden.

Nutrition per Serving

Protein: 25g
Fat: 32g
Carbohydrate: 8g Fiber: 4g
Keto Brownie in Skillet

Preparation Time: 10 minutes

Cook Time: 20 minutes
Serves: 2
Ingredients
2 tablespoons melted butter

6 tablespoons almond flour

2 tablespoons cocoa powder (unsweetened)
Sweetener (½ teaspoon powdered stevia)
¼ teaspoon baking powder
1 free range, organic egg
¼ teaspoon vanilla extract
Directions
Preheat your oven to 300F.
Take a medium bowl and mix together almond flour, cocoa powder, stevia, and
the baking powder.
Pour in about 3 tablespoons of water in the bowl.
Stir in the melted butter, egg and vanilla extract.
Stir until the mixture is well combined and the batter reaches desired thickness.
Now take your oven proof cast iron skillet and grease well.
Pour the batter into the skillet.
Bake for 15 minutes or until the brownie looks puffed.
When done, top up with your favorite low carb cream. Serve hot!

Nutrition per Serving

Protein: 14g
Fat: 21g
Carbohydrate: 7g Fiber: 4g
Creamy Broccoli and Ground Beef Combo Skillet

Preparation Time: minutes

Cook Time: minutes
Serves: 4
Ingredients
2 tablespoon melted butter 4 free range eggs
1 scallion, finely chopped 1 clove garlic, minced
4 jalapeno peppers, finely sliced 1 pound lean ground beef 1 cup grated broccoli
½ cup Mayonnaise
1 tablespoon soy sauce
½ tablespoon apple cider vinegar Handful cilantro, freshly chopped Salt and
Pepper to taste
Directions

Heat your cast iron skillet over medium setting. Pour the melted butter.
When the butter is nice and hot, add the chopped scallion, minced garlic, and
sauté until fragrant. (Takes about 2 minutes) Add the ground beef and continue
to cook until it is browned. Season with salt and pepper.
Reduce the heat to low and add the grated broccoli.
Stir well and cook for 3 more minutes.
Take a medium bowl and mix together the mayonnaise and soy sauce. Pour ½
cup water in the mixture and whisk until well combined.
Pour this mixture over the ‘beef and cauliflower’ mixture.
Still until they blend together.
Continue cooking until the liquid is well absorbed. (Takes about 5 minutes)
When done, turn off the heat and spread the mixture evenly.
With the help of a spoon make 4 shallow dimples on 4 different parts of the
mixture.
Crack eggs and pour in each of the dimples.
Sprinkle salt and pepper and the finely sliced peppers on top.
Set your oven to broil. Place your skillet under the broiler until the eggs are well
cooked (Takes about 10 minutes) Meanwhile, mix up the apple cider vinegar
with 2 tbsp of mayonnaise and drizzle it all over the skillet as soon as it is out of
the oven.
Garnish with cilantro and serve hot!

Nutrition per Serving

Protein: 32g
Fat: 44g
Carbohydrate: 9g Fiber: 4gm
Gorgonzola Herbed Butter n’ Steaks (Tweaked)

Preparation Time: 15 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
1 tablespoon olive oil
4 ribeye steaks of desired cut
3 tablespoons melted butter
3 tablespoons Gorgonzola cheese
½ tablespoon ground black pepper
Handful of cilantro, freshly chopped
Directions
Using salt and ground pepper, season each side of the steaks.
Heat your cast iron skillet over a medium-high heat.
When hot, pour the olive oil in the skillet. Place the skillet and cook until the
meat becomes dark golden and light brown.
Flip over the meat and cook similarly. When done, turn off the heat and leave
the meat on the skillet for a couple of minutes.
In the meantime, take a bowl and mix together the butter, gorgonzola cheese and
the chopped cilantro.
Pour this herbed butter on top of the steak and let it melt.
Serve immediately.

Nutrition per Serving

Protein: 33g
Fat: 47g
Carbohydrate: 3g Fiber: 3g
One Skillet Bacon & Chicken Ranch
Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 6
Ingredients
6 chicken thighs (boneless, skinless)
8 slices bacon, cut in ½” pieces
½ cup cheddar cheese
Salt and Ground Black Pepper, to taste
2 tablespoons Ranch dressing
Directions
Put your cast iron skillet over a medium-high heat and cook the bacon pieces on
it. Cook throughout (but not too crispy).
When done, remove the pieces from the skillet and drain on a paper towel lined
plate.
Cut the chicken thighs into bite size pieces. Season well with a pinch of salt and
pepper.
Add the chicken pieces in the skillet and cook in the bacon grease. Cook until
the meat is no longer pink.
When done, turn off the heat. Add bacon cuts back to the skillet and stir the
mixture.
Top up with the cheddar cheese. Drizzle the ranch dressing on top.
Serve immediately.

Nutrition per Serving

Protein: 37g Fat: 48g Carbohydrate: 4g Fiber: 2g
Ketogenic Bacon Cheeseburger

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 6
Ingredients
2 pounds ground beef
6 bacon slices, chopped
¼ cup Marinara sauce
½ cup cheddar cheese, cubed
1 scallion, finely chopped
1 teaspoon yellow mustard
Salt and pepper to taste
Directions
Heat your cast iron skillet over a medium heat.
Put the beef and bacon in the skillet and cook until brown.
Drain the excess grease and stir in the marinara sauce, yellow mustard, salt and
pepper. Then add the chopped scallion.
Throw in the cheese cubes and heat until it ‘just’ melts.
Garnish with freshly chopped Parsley, if desired.

Nutrition per Size

Protein: 25g
Fat: 37g
Carbohydrate: 6g
Fiber: 2g
Hamburger Casserole

Preparation Time: 15 minutes

Cook Time: 70 minutes
Serves: 6
Ingredients
2 pound ground beef
1 scallion, chopped
1.5 cups frozen cauliflower florets
1 cup cream cheese
1 cup parmesan, grated
Pinch of ground black pepper
Pinch of garlic powder
Salt and pepper, to taste
Directions
Preheat your oven to 350F.

Take a sauce pan and cook the cauliflower florets until tender crisp. When done,
drain the water.
Meanwhile, heat your cast iron skillet over a medium flame.
Add the chopped scallion and the beef. Fry until the beef browns on all sides.
Drain the excess fat (optional)
Season the meat with salt, pepper, ground pepper and garlic powder and mix
with the cream cheese.
Continue cooking until heated throughout.
Add a layer of the cauliflower florets on top and top with the cheese.
Bake for an hour in the preheated oven or until the color is brown until the
casserole is bubbly.
Serve hot!

Nutrition per Serving

Protein: 25g Fat: 32g Carbohydrate: 5g Fiber: 3gm
Chicken, Asparagus and Bacon Combo

Preparation Time: 15 minutes

Cook Time: 30 minutes
Serves: 2
Ingredients
2 chicken breast halves, skinless, boneless
2 slices bacon, chopped

½ pound asparagus spears, trimmed

1 summer squash, medium, cut into half inch pieces
2 tablespoons coconut flour
½ cup chicken broth
1 tablespoon lemon juice
Pinch of ground black pepper
Salt and Pepper to taste
Directions
Boil the asparagus in a saucepan for 3 minutes or until tender. Drain and set
aside.
Heat your cast iron skillet over a medium-high setting and cook the bacon until
crispy.
When done, remove the bacon from skillet and drain over paper towel.
Season the chicken with salt and pepper and cook in the skillet over the bacon
grease.
Cook for 10 minutes or until brown.
When done, remove the chicken from the skillet.
Add the squash cuts in the skillet and cook for 2 minutes under medium heat.
Take a bowl and mix together the coconut flour and chicken broth. Whisk well
and add the mixture in the skillet.
Cook until the squash mixture gets thick and bubbly.
Add asparagus and chicken and cook for 5-10 minutes depending on the
thickness.
When done, add the bacon slices. Pour lemon juice from top.
Serve hot!

Nutrition per Serving

Protein: 28g
Fat: 35 g
Carbohydrate: 8g
Fiber: 2g
Flax Meal Cheesy Bread

Preparation Time: 10 minutes

Cook Time: 25 minutes
Serves: 3-5
Ingredients
½ cup melted butter
1 cup almond flour
½ cup flax meal
1 teaspoon baking powder
1 cup Cheddar cheese, shredded
2 eggs, beaten lightly
½ cup almond milk
Salt and Pepper to taste
Directions
Preheat oven to 400F.
Take your oven proof skillet and pour 1 tablespoon of butter in it.

Mix together almond flour, flax meal, baking powder, ¾ cup of cheese, salt and pepper in bowl. Whisk
well.
Add the eggs, almond milk and the remaining melted butter in the bowl and stir well until the mixture is
completely combined.
Using oven mitts, remove the skillet from the oven.
Add the batter into the skillet. Make the top layer smooth.
Evenly distribute the remaining shredded cheese on top of it.
Bake for about 15 minutes or until the bread browns around the edges.
When done, remove from the oven, let it cool a bit and serve warm.

Nutrition of Serving
Protein: 25gm Fat: 31g Carbohydrate: 7g Fiber: 3g
One Skillet Summer Squash Pie

Preparation Time: 15 minutes

Cook Time: 25 minutes
Serves: 4
Ingredients
2 tablespoons olive oil
2 cups summer squash, thinly sliced 2 free range, organic eggs
¼ cup almond milk
2 tablespoons heavy cream
2 scallions, chopped
1 tablespoon chopped rosemary ½ cup parmesan, grated
1 teaspoon baking powder
Baking mix (½ cup almond flour + 1/3 teaspoon salt + ½ teaspoon baking
powder + 1 tablespoon butter) Salt and pepper to taste
Directions
Preheat oven to 325F.
Take a bowl ‘A’ and mix together the sliced summer squash and the chopped
scallions.
Add the parmesan cheese and the baking mix in the bowl.
Take another bowl ‘B’ and whisk together the eggs, olive oil, heavy cream and
rosemary.
Pour this liquid mixture of bowl ‘B’ into bowl ‘A’. Mix well until combined.
Sprinkle salt and pepper and mix again for a while.
Replace this batter to your cast iron skillet.
Heat it in the oven for 25 minutes; or until the pie changes color to golden
brown..

Nutrition of Servings
Protein: 24g
Fat: 37g
Carbohydrate: 7g Fiber: 4g
Cheesy Broccoli and Bacon Quiche

Preparation Time: 10 minutes

Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
1 tablespoon olive oil
6 free range eggs
5 slices bacon, uncured
1 cup Broccoli, finely sliced
½ cup heavy whipping cream
½ cup Cheddar cheese, shredded
¼ teaspoon ground black pepper
Salt and pepper to taste
Directions
Preheat oven to 350F.
In your oven proof cast iron skillet, pour the olive oil and fry the bacon slices.
When cooked through, set aside on a paper towel.
Add the broccoli slices in the skillet and cook in the bacon grease.
When done, mix together the eggs, cream, salt and pepper in a bowl. Whisk well
and pour over the broccoli.
Now crumble the fried bacon over the mixture of the skillet.
Pour the shredded cheese on top. (Distribute evenly) Bake for about 30 minutes
at 350F, or until the quiche is golden brown.

Nutrition per Serving

Protein: 24g
Fat: 27g
Carbohydrate: 6g
Fiber: 4g
Ketogenic Creamy Bacon with Mushrooms

Preparation Time: 10 minutes

Cook Time: 30 minutes
Serves: 4
Ingredients
5 bacon slices, diced
4 chicken breasts, skinless, boneless
1 cup white mushrooms, sliced
1 cup heavy cream
½ cup dry red wine
2 teaspoons thyme
Kosher salt and pepper, to taste
Directions
Heat your cast iron skillet over medium-high setting. Add the bacon and sauté
until nice and crispy.
When done, remove from the skillet and place over a paper towel and set aside.
Season the chicken breasts with salt and pepper. Cook it in the skillet over the
bacon grease until it gets nice and brown on each side. Remove from the skillet
and set aside when cooked.
Now add the sliced mushrooms in the skillet and sauté until the mushroom
softens. (Sauté the mushrooms in the bacon grease. If the grease is used up, use a
tablespoon of olive oil) When soft, add the thyme and the dry red wine. Cook
until the mixture gets a thick texture (or until half of the wine dries up) Lower
the heat setting and pour in the heavy cream.
Add the sautéed chicken back to the skillet. Mix well and cook until the chicken
is cooked throughout.
When done, stir in the bacon.
Top up with some cheese and serve hot.

Nutrition per Serving

Protein: 34g
Fat: 44g
Carbohydrate: 4g Fiber: 2g
Ketogenic Shakshuka

Preparation Time: 10 minutes

Cook Time: 30 minutes
Serves: 4
Ingredients
1 tablespoon olive oil
2 scallions, chopped
4 eggs, organic, free range
1 green bell pepper, sliced
1 cup canned tomatoes (14.5 oz can of Del Monte diced tomatoes with mild green chilli = 5g carbs
per can) 1 tablespoon tomato paste (look for the brand with lowest carbs) ½ teaspoon chili powder
Salt and Pepper, to taste
Handful of Parsley, freshly chopped
Directions
Heat your cast iron skillet over a medium heat and pour the olive oil.
Add the chopped scallion and sauté until fragrant.
Add the sliced bell pepper and sauté for 5 minutes until softened.
When done, add the canned tomatoes and the tomato paste in the skillet. Add
salt, pepper and chili powder.
Stir the mixture until blended well and cook until simmer.
Crack the eggs over this mixture and pour them evenly on top. (4 eggs on 4 outer
edges) Cover the skillet with a lid. Allow to simmer for 15 minutes more or until
the eggs are cooked completely.
When done, garnish with the freshly chopped parsley.

Nutrition per Serving

Protein: 24g
Fat: 33g
Carbohydrate: 8g
Fiber: 4g
Feta and Spinach Stuffed Chicken with Bacon

Preparation Time: 15 minutes

Cook Time: 65 minutes
Serves: 4
Ingredients
1 teaspoon olive oil

5 chicken breasts, boneless, skinless

5 slices bacon
1 cup feta cheese, crumbled
1 cup chopped spinach
½ cup mayonnaise
2 scallions, minced
½ teaspoon ground black pepper
Salt and pepper, to taste
Directions
Preheat oven to 350F.
Carefully cut a pocket in one side of each chicken breast; don’t cut all the way
through.
Combine the feta cheese, chopped spinach, mayonnaise, scallion salt and pepper
in a medium bowl. Mix well.
When done, stuff each chicken breast with the spinach-feta mixture.
Wrap each of the stuffed chicken breasts with a slice of bacon. Use toothpicks to
wrap and secure.
In your oven proof cast iron skillet, pour and grease the surface with the olive
oil.
Place each stuffed breast in the skillet. Make sure the pocket side is up.
Bake for one hour or until the bacon gets nice and crispy.

Nutrition per Serving

Protein: 32g
Fat: 47g
Carbohydrate: 6g Fiber: 3g
Turkey and Veggie Skillet

Preparation Time: 10 minutes

Cook Time: 25 minutes
Serves: 4
Ingredients
1 tablespoon melted butter
½ lb lean ground turkey
2 scallions, chopped
1 cup summer squash, diced
½ cup cherry tomatoes, halved (Half cup cherry tomatoes =74.5g = 3g carbs) ½
teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon ground black pepper ½ cup mozzarella, shredded
Salt and Pepper, to taste
Directions
Preheat your oven to broil.
Heat your cast iron skillet over medium-high setting. When hot, pour in the
melted butter.
Add the ground turkey in the skillet. Break the meat into finer pieces when
stirring and cook throughout.
When the turkey is almost cooked, add the chopped scallion. Cook for 2 more
minutes.
Now add the diced summer squash, halved cherry tomatoes, and the remaining
spices.
Cook for couple of more minutes until the veggies get softened.
Sprinkle the shredded mozzarella on top.
Put your skillet in the oven and broil until the mozzarella is molted and slightly
golden.

Nutrition per Serving

Protein: 32g
Fat: 37g
Carbohydrate: 8g
Fiber: 4g
Flaxseed Wrap

Preparation Time: 5 minutes

Cook Time: 10 minutes
Serves: 2
Ingredients
1 tablespoon coconut oil

6 tablespoon ground flaxseed

½ teaspoon baking powder
¼ teaspoon chili powder
1 free range, organic egg
1 tablespoon water
Salt, to taste
Directions
In a medium bowl, mix together all the ingredients. Mix well until light batter
forms.
Heat your cast iron skillet in medium settings and pour in the coconut oil.
Pour in the flax batter and spread the mixture evenly across the skillet.
Under medium heat, cook for about 4 minutes or until the batter browns up.
Your flax wrap is now ready.
Use fried bacon, mushroom and cabbage as the fillings.
Serve warm.

Nutrition per Serving

Protein: 15g Fat: 19g Carbohydrate: 6g Fiber: 2g
Keto Brown Butter Salmon

Preparation Time: 10 minutes

Cook Time: 20 minutes
Serves: 4
Ingredients
2 tablespoons coconut oil
4 salmon fillets, with skin
½ cup butter, unsalted
2 teaspoons fresh oregano
3 tablespoons lime juice
¼ teaspoon ground black pepper
Celtic sea salt and pepper to taste
Directions
Wash the salmon fillets and dry completely over a paper towel.
Season the fillets with the sea salt.
Heat your cast iron skillet over a medium heat. Pour in the coconut oil.
When nice and hot, place the salmon fillets into the skillet. Cook until one side is
golden brown. (Takes about 5 minutes) When done, flip the salmon and cook the
other side for 5 more minutes, until golden brown.
Gently remove the fillets from the skillet. Carefully peel off the salmon skin and
fry them in the skillet until crispy. (Add more oil if needed) For the
preparation of the brown butter sauce:
Heat the ½ cup of organic butter in your saucepan on high heat until you see
brown flecks. Then remove from the heat.
Blend together the oregano, lime juice, salt and pepper.
Pour the melted brown butter in it and blend until the mixture is emulsified.
Your brown butter sauce is now ready. Serve with the salmon fillet and the
crispy skin.

Nutrition per Serving

Protein: 25g
Fat: 37g
Carbohydrate: 4g
Fiber: 2g
Keto Kielbasa with Cabbage

Preparation Time: 15 minutes

Cook Time: 15 minutes
Serves: 4
Ingredients
2 pounds polish sausage (Kielbasa), cut vertically half and then cut horizontally
into 2” pieces
1 tablespoon melted butter
1 cup cabbage, finely shredded
2 scallions, chopped
½ teaspoon powdered Stevia
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons red wine vinegar
Directions
Heat your cast iron skillet over medium heat and pour the melted butter.
Add the kielbasa cuts and cook through for about 5 minutes, stirring
occasionally.
When cooked, remove from the skillet.
Add the shredded cabbage, chopped scallion, stevia, salt and pepper in the skillet
and cook over the rendered kielbasa fat for about 10 minutes under medium heat
settings.
Add the vinegar in the mixture. Add the sausage back into the skillet and cook
for a couple of more minutes.
Your Kielbasa is now ready. Serve it warm.

Nutrition per Serving

Protein: 26g Fat: 41g Carbohydrate: 7g Fiber: 3g
One Skillet Cheesy Smoked Sausage

Preparation Time: 10 minutes

Cook Time: 15 minutes
Serves: 2-4
Ingredients
1 tablespoon melted butter
1/2 pound smoked sausage, sliced (each slice of about ¼th of an inch)
½ cup Marinara sauce
½ cup heavy cream
½ tablespoon tomato paste
1 teaspoon Italian seasoning
½ cup chicken broth
3 tablespoons parmesan
Salt and Pepper, to taste
Directions
Heat your cast iron skillet and pour the butter.
Add the sausage slices and sauté until brown.
Add all the remaining spices and ingredients and stir well.
Cover with a lid and simmer on low-medium for about 10 minutes or until
desired thickness is achieved.
Serve hot!

Nutrition per Serving

Protein: 29g Fat: 34g Carbohydrate: 9g Fiber: 2g
Keto Lasagna

Preparation Time: 10 minutes

Cook Time: 35 minutes
Serves: 4-6
Ingredients
1 pound ground beef

1 cup chopped spinach, thawed and drained

2 scallions, chopped

¼ teaspoon garlic powder

½ cup marinara

½ cup cream cheese

1 large, free-range egg
2 tablespoon Parmesan
Salt and Pepper, to taste
Directions
Heat up your skillet and brown the ground beef with the chopped scallion.
Add the garlic powder, salt, pepper and the marinara and mix well.
Heat until bubbly.
In the meantime, take a bowl and pour in the cream cheese. Beat in the egg and
stir the mixture until well combined.
When done, blend in the chopped spinach.
When the meat mixture gets bubbly, remove half of the meat.
Spread the remaining meat mixture evenly in the skillet.
Now spread the spinach mixture over the meat mixture.
Add in the parmesan on top and spread evenly.
When done, add in the remaining meat on top.
Sprinkle some more parmesan and bake at 350F for about 30 minutes or until the
lasagna becomes golden.

Nutrition per Serving

Protein: 22g
Fat: 35g
Carbohydrate: 8g Fiber: 3g
Dijon Pork

Preparation Time: 10 minutes

Cook Time: 20 minutes
Serves: 4
Ingredients
1 tablespoon olive oil

1 pound ground pork

1 cup white mushroom, chopped
1 zucchini, cut into semicircle slices
2 tablespoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon basil
Salt and Pepper, to taste
Directions
Heat your cast iron skillet over a medium heat and pour in the olive oil.
Add the chopped mushrooms and sauté for a couple of minutes until brown.
Add the zucchini pieces. Season with salt and pepper and cook for 2 minutes or
until the veggies get tender.
When done, replace the veggies into a bowl.
Time to brown the meat! Add the ground pork in the skillet.
Break the meat into pieces and add the garlic powder and basil on top.
Once brown and cooked through, mix in the veggies.
Add the Dijon mustard. Heat for a while in low settings.
Your Dijon pork is now ready. Serve warm!

Nutrition per Serving

Protein: 28gm
Fat: 37gm
Carbohydrate: 8g
Fiber: 3gm
One Skillet Pork Carnitas

Preparation Time: 10 minutes

Cook Time: 50 minutes
Serves: 4-6
Ingredients
1 pound pork shoulder, boneless
2 tablespoon lime juice
2 tablespoon lemon juice
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of cayenne pepper
Salt and pepper, to taste
Directions
Chop the pork meat into medium chunks of about 3”.
Take a bowl and mix together the cumin, garlic powder, cayenne pepper, black
pepper.
Season the pork chunks with the spices from the bowl by coating on all sides.
Heat your cast iron skillet over a medium heat.
Place the pork chunks in the skillet and pour the lime and lemon juice over them.
Pour water such that the water just covers the meat.
Increase the heat to high and boil the water. When the water starts to boil, turn
the heat to simmer (don’t cover the lid) When the water gradually dries up, the
meat fries and caramelizes. Stir the chunks and brown up all sides.
When done, replace them in a place. Let it cool and serve warm!

Nutrition per Serving

Protein: 30g
Fat: 43g
Carbohydrate: 9g
Fiber: 4g
Chicken Drumsticks

Preparation Time: 10 minutes

Cook Time: 60 minutes
Serves: 6
Ingredients
1 tablespoon melted butter
1 tablespoon olive oil
1 pound chicken drumsticks
3 tablespoons Marinara
½ teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon basil
Salt and Pepper, to taste
Directions
Preheat oven to 340F.
Heat your cast iron skillet and pour the melted butter.
Pour the olive oil and the marinara and mix well.
Put the drumsticks in the skillet. Roll them over the mixture so that they are
coated well.
Add the spices on top of the drumsticks.
Bake in the oven for 1 hour.

Nutrition per Serving

Protein: 28g Fat: 35g Carbohydrate: 6g Fiber: 5g
Crockpot Chicken Soup
Preparation Time: 7 min
Cook time: 6 hours
Serves: 7
Ingredients
2 Tablespoon Unsalted Butter 1 Onion, thinly sliced

1 Green Bell Pepper, thinly sliced 7 Chicken Thighs (Boneless) 5 Slices of Bacon
1 teaspoon turmeric

1 Tablespoon Minced Garlic 2 Tablespoons Lemon Juice 1/4 Cup Chopped Cilantro
1 Cup Chicken Stock

2 Tablespoons Tomato Paste 1 Green Onion

Salt and Pepper to taste
Directions
Pour the unsalted butter in the Crockpot.
Slice an onion thinly. Uniformly distribute onion slices throughout the bottom of the pot.
Repeat the same for the bell pepper.
Place the boneless chicken thighs in the pot.
Distribute the slices of bacon all over the chicken.
Add the seasonings-turmeric, salt, pepper, minced garlic. Stir well.
Pour lemon juice and chicken stock, followed by the tomato paste.
Cook the soup on low settings low for 6 hours.
When the soup is done, garnish it with cilantro and green onions.
Add cheese toppings and serve it warm.

Nutrition per Serving

Calories: 190
Fat: 24g
Carbohydrates: 9g
Fiber: 2g
Protein: 18g
Crockpot Red Chili Bacon
Preparation Time: 15 min
Cook time: 6 hours
Serves: 7
Ingredients
2 Tablespoons Olive Oil
7 Thickly cut bite-sized Bacon
1.5 Pound (800gm) Pork, finely chopped
1 Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
2 Tablespoon Tomato Paste
1 Pack Chili Seasoning
Salt, Pepper to taste
Directions
Pour the olive oil in a Crockpot.
Place the finely chopped onion and bell pepper in the Crockpot.
Add finely chopped ground pork.
Start seasoning the meat with salt, pepper, onion powder and garlic.
Cut bacon into small pieces. Cook, drain, cool and put it in the Crockpot.
Dice the tomatoes and add them into the Crockpot.
Pour the tomato paste.
Cook for 6 hours on low settings.

Nutrition per Serving

Calories: 370
Fat: 35g
Carbohydrates: 9g
Fiber: 4g
Protein: 25g
Crockpot Buffalo Chicken
Preparation Time: 7 min
Cook time: 7 hours
Serves: 6
Ingredients
2 Tablespoons Olive oil
6 Chicken Breasts
2 tablespoon Hot sauce
½ Cup Tomato Sauce
½ Chicken Stock
1 Tablespoon Ranch Dressing
3 Tablespoon Butter
Salt and pepper to taste
Directions
Pour olive oil in the Crockpot.
Place the chicken in the Crockpot.
Pour the tomato sauce over the chicken followed by the hot sauce and chicken stock.
Pour the ranch dressing on top.
Season with salt and pepper.
Cook the chicken on low setting for 7 hours.
When done, shred the chicken into fine pieces using forks.
Add butter on top and serve it warm.

Nutrition per Serving

Calories: 300
Fat: 27g
Carbohydrates: 2g
Fiber: 0.6g
Protein: 20g
Crockpot Corned Beef and Cabbage
Preparation Time: 20 min
Cook time: 7 hours
Serves: 8
Ingredients
2 tablespoons Olive Oil

2 packages, thinly sliced Corned Beef (600gm/1.3 pound each) 1 Cabbage, medium sized
1 Onion, finely diced
1 garlic clove, crushed
2.5 Cups Water

½ teaspoon Ground Coriander ½ teaspoon Ground Mustard

½ teaspoon Black Pepper
½ teaspoon Ground Thyme
Salt and pepper to taste
Directions
Pour the olive oil in your Crockpot.
Add the diced onion.
Add 2½ cups of water.
Season with all the spices.
Add the mixture of the spices on both sides of the beef and place it on top.
Cover the Crockpot and cook on low settings for 6 hours.
Now the cabbage. Toss out the outermost layer of cabbage and shred the remaining.
Place the shredded cabbage in the Crockpot and cook for an additional 1 hour on medium setting.
Serve it warm.

Nutrition per Serving

Calories: 490
Fat: 35g
Carbohydrates: 7g
Fiber: 4g
Protein: 27g
Crockpot Pork Carnitas
Preparation Time: 15 min
Cook Time: 8 hours
Serves: 8
Ingredients
2 Tablespoon Unsalted Butter
2.5 Pound (1.3kg) Pork shoulder, lean
1 medium sized Onion, sliced
2 Garlic Cloves, minced
1 Tablespoon Cumin
2 Tablespoon Thyme
½ teaspoon Chili Powder
½ cup of Water
Salt and Pepper to taste
Directions
Pour the unsalted butter in the Crockpot.
Slice an onion and put the pieces in the Crockpot.
Sprinkle the minced garlic over the onions.
Trim off the decent chunk of meat so that the fat can render.
Season both sides of the pork with the mixture of Thyme, Cumin, Salt, Pepper, Chili powder.
Spread the remaining mixtures of spices in the Crockpot.
Place the meat into Crockpot.
Add ½cup of water.
Cook for 6-8 hours on low settings until the pork is fork tender and easily shreds.

Nutrition per Serving

Calories: 220
Fat: 26g
Carbohydrates: 1.5g
Fiber: 0.4g
Protein: 26.2g
Crockpot Fajitas
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 6
Ingredients
1 tablespoon Olive Oil
2.5 pound Beef Stew
1 Onion, diced
1 Green Bell Pepper, sliced
3 Garlic cloves, chopped
2 Tablespoon Chili powder
½ cup Low Carb Tomato paste
½ tablespoon Oregano
Salt and pepper to taste
Directions
Pour olive oil in the Crockpot.
Add onion and capsicum in the pot.
Mix the spices together and put into the Crockpot.
Season the stew with salt, pepper and spices and add the stew in the Crockpot.
Cook for 6-8 hours on low settings until the meat is pull-apart tender.
Drain the liquid from meat and veggies.
If necessary, season with more salt and pepper.
Serve it warm.

Nutrition per Serving

Calories: 260
Fat: 24g
Carbohydrates: 7g
Fiber: 1.5g
Protein: 21g
Crockpot Cabbage Rolls
Preparation Time: 10 min
Cook Time: 6 hours
Serves: 5
Ingredients
10 Cabbage leaves, large
1 Pound Ground beef
1 cup hard, granular Cheese
2 Garlic Cloves, minced
1 teaspoon Onion powder
½ Cup low carb Tomato sauce
1 small bunch of fresh, finely chopped Parsley
Salt and pepper to taste
Directions
Boil the Cabbage leaves on the stove for 4 minutes.
Pour ½ cup tomato sauce into the Crockpot.
In a bowl, mix up the all ingredients - cheese, garlic, parsley and pepper.
Add ground beef in the mixture and stir it so that the meat is seasoned well.
When the cabbage leaves are cooled, measure about one-fourth cup of the beef-mixture and spread
on the bottom of each cabbage.
Bring sides of leaf together and roll it up.
Place the cabbage roll(s) into the Crockpot.
Cook on medium setting for 6 hours.

Nutrition per Serving

Calories: 180
Fat: 27g
Carbohydrates: 7g
Fiber: 3g
Protein: 22g
Crockpot Creamy Zucchini Soup
Preparation Time: 5 min
Cook Time: 6 hours
Serves: 6
Ingredients
2 Tablespoon Unsalted Butter
1 Onion, chopped
3 cups Chicken Broth
3 medium Zucchini
½ teaspoon Salt
½ teaspoon Pepper
2 Tablespoons Whipped Cream
Directions
Pour the unsalted butter in the Crockpot.
Add onion on top of it.

Place the chicken broth in the Crockpot, followed by the Zucchini Combine salt and pepper and pour in the
Crockpot. Stir well.
Cook for 6 hours on low setting until the zucchini becomes tender.
When cooked, use an immersion blender and blend it in the Crockpot itself.
Add the whipped cream on top and stir.
Serve it warm.

Nutrition per Serving

Calories: 290
Carbohydrate: 8g
Fat: 21g
Protein: 24g
Crockpot Stuffed Pepper
Preparation Time: 7 min
Cook Time: 7 hours
Serves: 4
Ingredients
4 Green Bell Peppers
1.3 pound Ground Beef (600g)
1 Cabbage, small, shredded
½ Cup Tomato sauce, spicy
½ Cup Cheese, shredded 1 Egg
½ teaspoon Salt
½ teaspoon Pepper
1 Cup Water
Directions
Take a medium bowl and mix all the stuffing ingredients.
Cut the top of bell pepper off and discard all the seeds.
Stuff all the capsicums with the stuffing.
Fill up your Crockpot with ½ cup of water.
Place the stuffed bell pepper in your Crockpot.
Cook for 7 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 315
Carbohydrate: 9g
Fat: 19g
Protein: 18g
Crockpot Chicken Taco
Preparation Time: 5 min
Cook Time: 5 hours
Serves: 4
Ingredients
2 teaspoons Olive Oil
1 cup Chicken Broth
2.2 Pound (1 kg) Chicken Breast, boneless
2 Tablespoons Lemon juice
½ teaspoon salt
½ teaspoon pepper
1 small bunch fresh Cilantro, finely chopped
½ cup Swiss Cheese
Directions
Pour the olive oil in the Crockpot.
Add the chicken broth and chicken breast. Season them with salt and pepper.
Stir the mixture.
Cook for 5 hours under low settings.
Once cooked, drain the meat and shred it using two forks.
Pour the lemon juice and stir again.
Garnish with cilantro.
Add Swiss cheese on top.
Serve it warm.

Nutrition per Serving

Calories: 360
Carbohydrate: 3g
Fat: 28g
Protein: 22g
Crockpot Philly Cheese Steak
Preparation Time: 15 min
Cook Time: 7 hours
Serves: 4
Ingredients
2 Tablespoon Olive Oil

1.7 pounds (800g) round Steak, thinly sliced 1 Green Bell Pepper large, thinly sliced 250gm Mushroom,
fresh, sliced 2 Onions, medium sized, sliced 1 cup Beef Broth

2 Garlic Cloves, minced ½ teaspoon Pepper

½ teaspoon Salt

4 slices of Provolone Cheese Marinara Sauce (Low carb) Toasted Low Carb* Roll (almond four)
Directions
Pour the olive oil in the Crockpot.
Season the steak with pepper, salt and place it in the Crockpot.
Add onion, capsicum and minced garlic in the pot.
Stir the mixture.
Cook for 7 hours under low settings until the meat becomes tender.
Drain the meat and slice it.
Fry the meat with some veggies and butter until it is slightly brown.
Toast the bread/roll until crusty.
Stick a slice of cheese on each side of the roll.
Using tongs put the meat and veggies and pile on top of rolls.
Use Marinara sauce as topping.
Serve it warm.

Nutrition per Serving

Calories: 280
Carb: 11g
Fat: 29g
Protein: 32g
Crockpot Chicken Casserole
Preparation Time: 7 minutes
Cook time: 6 hours
Serves: 8
Ingredients
2 Tablespoons Olive Oil
1.7 pound (800g) Chicken breasts, cubed
2 cups Ham, finely diced
2 Garlic Cloves, minced
½ cup Sour Cream
2 cups Grated Parmesan Cheese
Salt and pepper to taste
Directions
Pour the olive oil in the Crockpot.
Fry the chicken breast in a pan until golden brown. Add it in your Crockpot.
Add the finely diced ham, followed by minced garlic, salt and pepper.
Pour the sour cream in the pot.
Top with grated parmesan cheese.
Cook for 6 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 470
Fat: 36g
Protein: 27g
Carbohydrates: 4.8g
Crockpot Spicy Broccoli Soup
Preparation Time: 8 minutes
Cook Time: 6 hours
Serves: 8
Ingredients
4 cups Broccoli florets
2 tablespoons Olive oil
1 Onion, thinly chopped
1 teaspoon Ginger, minced
2 Garlic cloves, chopped
2 roasted Green Bell Peppers
2 cups vegetable stock
2 cups water
½ cup sour cream
Salt and pepper to taste
Directions
Heat the olive oil in a frying pan.
Add onion and garlic. Quick fry for 2 minutes.
Transfer the mixture in your Crockpot.
Add broccoli florets, bell peppers, vegetable stock and water. Stir well.
Season with salt and pepper.
Cook for 6 hours under low settings.
When done, puree the soup with an immersion blender.
Stir in the sour cream.
Serve it warm.

Nutrition per Serving

Calories: 86
Fat: 9.1g
Protein: 3g
Carbohydrates: 4.5g
Crockpot Creamy Cauliflower and Cheddar Soup
Preparation Time: 7 minutes
Cook Time: 6 hours
Serves: 6
Ingredients
2 tablespoons Olive Oil
4 cups Cauliflower florets
1 cup Vegetable Stock
3 cups water
1 medium Onion, chopped
2 Garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
½ cup heavy Cream
½ cup grated Cheddar
Directions
Heat the olive oil in a frying pan.
Add onion and garlic. Quick fry for 1 minute.
Transfer the fried onion and garlic in your Crockpot.
Add cauliflower florets in the pot. Stir well.
Pour the vegetable stock followed by water.
Season the mixture with salt and pepper.
Cook for 6 hours under low settings.
When done, pour in the heavy cream.
Puree the soup with a blender.
Top with grated cheese.
Serve it warm.

Nutrition per Serving

Calories: 120
Fat: 9.9g
Protein: 5.3g
Carbohydrates: 5g
Crockpot Sweet and Sour Trout
Preparation Time: 7 min
Time: 5 hours
Serves: 4
Ingredients
2 Tablespoon Unsalted Butter
4 Trout Fillets
2 teaspoons Soy Sauce
1 teaspoon grated Ginger
1 tablespoon Stevia
1 cup Tomato Marinara
Tomato Sauce (Low Carb)
1 teaspoon Lemon juice
Salt and Pepper to taste
Directions
Pour the unsalted butter in your Crockpot.
Place the trout fillets.
Add soy sauce, ginger, and stevia over it.
Season with salt and pepper.
Add the tomato sauce.
Cook for 5 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 155
Fat: 12g
Protein: 20g
Carbohydrates: 5.8g
Crockpot Spicy Fish Stew
Preparation Time: 5 min
Cook time: 6 hours
Serves: 6
Ingredients
6 White Fish Fillets
1 Green Onion, sliced
1 Green Bell Pepper, sliced
1 cup Marinara Tomato Sauce (Low Carb)
1 cup Vegetable Stock
1 red pepper, sliced
1 teaspoon salt
Directions
Add and mix together green onion, vegetable stock, sliced bell pepper, red pepper in your Crockpot.
Pour the tomato sauce and season with salt and pepper.
Place the fish fillets and fill them with hot sauce.
Cook for 6 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 270
Fat: 20g
Protein: 35g
Carbohydrates: 7g
Crockpot Garden Cabbage Soup
Preparation Time: 10 min
Cook Time: 5 hours
Serves: 4
Ingredients
4 cups cabbage, shredded
1 Green Onion, chopped
1 cup Vegetable Stock
1 stalk Celery, sliced
2 Garlic Cloves, chopped
½ can Diced Tomatoes
1 teaspoon thyme, dried
½ teaspoon Cardamom powder
1 bunch Cilantro, small
1 cup water
Salt and pepper to taste
Directions
Mix together cabbage, onion, celery, garlic and tomatoes in your Crockpot.
Pour vegetable stock and water in the pot.
Season the mixture with salt and pepper.
Add the cardamom powder and dried thyme. Stir well.
Cook for 5 hours under low settings.
When done, add freshly cut cilantro on top.
Serve it warm.

Nutrition per Serving

Calories: 190
Fat: 14g
Protein: 20g
Carbohydrates: 5g
Mexican Crockpot Roast
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 6
Ingredients
2 Tablespoons Olive Oil
2 pound Beef chuck roast, boneless
2 cloves Garlic, minced
1 teaspoon Thyme, minced
1 teaspoon Rosemary, dried
½ teaspoon Cumin powder
1 teaspoon Chili Powder
½ cup Hot Sauce
2 Tablespoons Lemon Juice
Salt and Pepper to taste
Directions
Take a bowl and mix the olive oil, garlic, thyme, rosemary, cumin, salt, pepper and lemon juice.
Apply this mixture over all faces of the meat and rub well.
Place the beef in your Crockpot.
Cook for 8 hours under low settings until the meat becomes fork-tender.
Serve warm with your favorite low carb add-ons.

Nutrition per Serving

Calories: 330
Fat: 28g
Protein: 35g
Carbohydrates: 7g
Crockpot Italian Meatballs
Preparation Time: 15 min
Cook Time: 7 hours
Serves: 6
Ingredients
1 teaspoon Olive Oil

2 pounds ground meat (beef/pork) 1 cup Parmesan Cheese, finely grated 1 cup Marinara Tomato Sauce
(Low Carb) 1 shallot, chopped
1 teaspoon dried Basil
1 teaspoon dried Parsley
1 teaspoon dried Oregano
1 teaspoon garlic powder

2 teaspoons Italian seasoning 1 cup Beef Stock

Salt and pepper to taste
Directions
Take a bowl and mix the olive oil, ground meat, cheese, and shallot.
Season well with salt and pepper.
Pour the tomato sauce in your Crockpot.
Add stock, basil, parsley, oregano, garlic powder followed by Italian seasoning.
Take the meat from the bowl and roll it into a shape just a liƩle bigger than a golf ball size.
Place these balls into the Crockpot.
Cook for 7 hours under low settings.
Serve them warm.

Nutrition per Serving

Calories: 250
Fat: 21g
Protein: 28g
Carbohydrates: 6g
Crockpot Minestrone Veggie Soup
Preparation Time: 10 min
Cook time: 8 hours
Serves: 6
Ingredients
2 Green onions, chopped
3 cloves Garlic, chopped
2 cups Broccoli, chopped
2 cups Cauliflower, chopped
1 cup Mushroom, sliced
1 cup Vegetable Stock
2 stalk Celery, sliced and chopped
¼ cup fresh Parsley, chopped
½ cup Parmesan Cheese, grated
3 cups water
Salt and Pepper to taste
Directions
Add all the veggies (onion, garlic, broccoli, cauliflower, mushroom, celery, parsley) in the Crockpot.
Pour vegetable stock and water in the Crockpot. The level of water should be just above the top of the
Veggies.
Cook for 8 hours until the veggies become tender.
When done, puree about a cup of veggies by using immersion blender.
Pour the puree back and mix it up so it gives a thick texture to the soup.
Add grated cheese on top and serve it warm.

Nutrition per Serving

Calories: 140
Fat: 13g
Protein: 20g
Carbohydrates: 8.5g
Crockpot Butter Paneer Chicken Curry
Preparation Time: 10 min
Cook Time: 5 hours
Serves: 4
Ingredients
4 Chicken Thighs, boneless 5 oz. Paneer packet

½ cup Tomatoes, finely crushed ½ cup Heavy Cream

3 tablespoons Butter
1 tablespoon Olive Oil

2 cloves of Garlic, chopped 1 teaspoon curry powder

½ teaspoon chili flake

5 sprigs Cilantro, chopped 1 cup water

Salt and pepper to taste
Directions
Rub the chicken thighs with olive oil. Season with salt and pepper.
Slice the Paneer into pieces put it aside.
Pour the butter in the Crockpot.
Add garlic and crushed tomato, sliced Paneer, followed by a cup of water.
Add the heavy whipping cream.
Now place the chicken in the Crockpot. Add curry powder and chili flake. Mix well.
Cook for 4 hours under low settings.
When done, garnish with cilantro.
Serve it warm.

Nutrition per Serving

Calories: 310
Fat: 22g
Protein: 25g
Carbohydrates: 4g
Crockpot Turkey Stew
Preparation Time: 5 min
Cook Time: 8 hours
Serves: 4
Ingredients
2 tablespoons olive oil
4 Turkey thighs, boneless
1 Cup raw Cabbage, shredded
1 Onion, small, chopped
2 garlic cloves, chopped
1 pound button mushrooms
½ cup turkey stock
½ cup chopped cilantro
1 tablespoon Turkey seasoning
4 cups water
Directions
Pour the Olive Oil in your Crockpot.
Add onion on top of it followed by cabbage.
Place all the remaining ingredients, except cilantro.
Cook for 9 hours under low settings.
Use cilantro to garnish the stew.
Serve it warm.

Nutrition per Serving

Calories: 280
Fat: 28g
Protein: 21g
Carbohydrates: 6g
Crockpot Barbeque
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 4
Ingredients
2 tablespoons olive oil
1 onion, sliced
2 lbs beef meet, boneless
2 cloves of garlic, minced
½ cup barbeque sauce
Salt and Pepper to taste
Directions
Season the beef with salt and pepper.
Heat a frying pan and pour the oil.
Quick fry the onions and garlic until light brown.
Transfer the mixture in your Crockpot.
Add the beef meat, barbeque sauce and stir.
Cook for 8 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 295
Fat: 25g
Protein: 23g
Carbohydrates: 9.2g
Crockpot Chicken Curry
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 6
Ingredients
2 Tablespoons Olive Oil
1.3 lbs Chicken, minced
½ cup tomato puree
1 tablespoon lemon juice
1 teaspoon ginger, shredded
4 mint leaves
2 tablespoons curry powder
½ Green Chili, chopped
Directions
Quick-fry the chicken in a frying pan with tomato puree, ginger, mint leaves, salt, and peppers.
Transfer the ingredients in your Crockpot.
Cook for 9 hours under low settings.
Add the lemon juice on top.
Serve it warm.

Nutrition per Serving

Calories: 270
Fat: 28g
Protein: 22g
Carbohydrates: 8g
Crockpot Swill Steak
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 4
Ingredients
2 Tablespoons Olive Oil
1 lbs Steak, boneless
1 tomato, chopped
½ cup Beef Stock
3/4 can cream of Mushroom soup
1 onion, sliced
1 Green Bell pepper, thinly sliced
2 minced garlic cloves
4-5 sprig cilantro, chopped
Directions
Season the steak with salt and pepper. Set aside.
Pour the oil in a frying pan. Add onion, bell pepper, garlic and quick fry for 3 minutes.
Transfer the ingredients into your Crockpot.
Add all the remaining ingredients; tomato, beef stock, mushroom soup.
Cook for 8 hours under low settings.
Garnish with some chopped cilantro.
Serve it warm.

Nutrition per Serving

Calories: 310
Fat: 40g
Protein: 25g
Carbohydrates: 8g
Crockpot Lamb Stew
Preparation Time: 15 min
Cook Time: 7 hours
Serves: 4
Ingredients
2 tablespoons Olive Oil

2 pound lamb stewing meat, boneless, trimmed 1 onion, chopped

½ teaspoon dried Thyme
2 Green Bell Peppers, diced
2 garlic cloves, chopped
2 tomatoes, sliced
½ cup Beef Stock 1 bay leaf

1 cup Marinara sauce 4-5 sprig Parsley Salt and pepper to taste
Directions
Heat a frying pan over medium flame. Pour the oil and add the trimmed lamb. Fry it for 10 minutes until
golden brown.
Transfer the meat in your Crockpot.
Add the onion, thyme, bell pepper, garlic, tomatoes, sauce. Stir well.
Pour the stock and add the bay leaf.
Season well with salt and pepper.
Cook the meat for 8 hours under low settings.
Chop the parsley and add over the meat.
Serve it warm.

Nutrition per Serving

Calories: 314
Fat: 34g
Protein: 27g
Carbohydrates: 9.1g
Crockpot Poached White Fish Fillets
Preparation Time: 10 min
Cook Time: 6 hours
Serves: 4
Ingredients
4 white fish fillets
1 cup coconut milk
4-5 sprig Cilantro, chopped
1 bay leaf
1 scallion, chopped
Salt and pepper to taste
Directions
Heat the coconut milk to a simmer on a stovetop.
Pour the milk into the Crockpot.
Place fish fillets in the Crockpot. Add all the ingredients except cilantro.
Season well with salt and pepper.
Cook for 6 hours under low settings.
Top with the chopped cilantro and serve warm.

Nutrition per Serving

Calories: 312
Fat: 17g
Protein: 18.2g
Carbohydrates: 8g
Crockpot Pizza
Preparation Time: 10 min
Cook Time: 4 hours
Serves: 4
Ingredients
2 lbs Chicken, grounded
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
1 cup mushrooms, sliced, drained
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dried basil
Directions
Blend the grounded chicken, mozzarella cheese and the cheddar cheese together.
Transfer them into your Crockpot.
Add the sliced mushrooms, onion and garlic powder, basil and mix well.
Flat the upper face.
Cook for 5 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 270
Fat: 17.6g
Protein: 33g
Carbohydrates: 4.2g
Crockpot Pulled Pork
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 6
Ingredients
2 Tablespoons Olive Oil
2 lbs Pork Loin, trimmed
1 onion, chopped
½ teaspoon ginger paste
2 cloves garlic, chopped and minced
2 Tablespoons lemon juice
1 cup coconut milk
1 teaspoon black pepper
1 tablespoon apple cider vinegar
Salt and pepper to taste
Directions
Trim down the excess fat from the pork. Using a knife, slice a crisscross pattern on top of the meat so that it
can render.
Take a small bowl and add the olive oil, ginger paste, minced garlic, lemon juice, black pepper, vinegar, salt
and pepper.
Stir the mixture until it forms a paste. Apply the paste all over the meat.
Add the chopped onion in your Crockpot.
Place your seasoned meat over it.
Pour the cup of coconut milk.
Cook for 8 hours under low settings.
When done, shred the pork with 2 forks.
Serve it warm.

Nutrition per Serving

Calories: 280
Fat: 40g
Protein: 34g
Carbohydrates: 7.3g
Pork and Poblano Stew
Preparation Time: 10 min
Cook Time: 8 hours
Serves: 4
Ingredients
3 Poblano chili peppers, charred and sliced
1 lb pork shoulder, trimmed, cubed
2 Tablespoons Olive oil
1 Onion, chopped
2 garlic cloves, minced
1 teaspoon Cumin
1 Tablespoon dried Oregano
1 cup chicken stock
½ cup sour cream
4-5 sprigs cilantro, chopped
Directions
Char the Poblano chili on all sides. When done, remove the seeds inside. Thinly slice the peppers.
Pour the oil in a frying pan. Place the pork and fry until light brown.
Transfer the meat into your Crockpot.
Add all the ingredients and season well with salt and pepper.
Cook for 8 hours under low settings.
When done, pour the sour cream on top with the chopped cilantro.
Serve it warm.

Nutrition per Serving

Calories: 165
Fat: 18g
Protein: 18g
Carbohydrates: 6.1g
Herbed Chicken Mushrooms
Preparation Time: 15 min
Cook Time: 8 hours
Serves: 6
Ingredients
6 Chicken thighs, boneless
1 pound assorted mushrooms, sliced
1 onion, sliced
1 cup vegetable broth
½ teaspoon basil, dried
2 cloves garlic, minced
1 teaspoon Thyme
3-4 sprig Parsley, chopped
Salt and Pepper to taste
Directions
In a bowl combine all the sliced mushrooms, onion, vegetable broth, basil, garlic, thyme and parsley. Stir
well.

Place the chicken thighs into your Crockpot Add the mixture of ingredients on the top.
Season well with salt and pepper.
Cook for 8 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 314
Fat: 28g
Protein: 27g
Carbohydrates: 7g
Crockpot Chicken Gizzard
Preparation Time: 5 min
Cook Time: 7 hours
Serves: 4
Ingredients
1.5 lbs Chicken Gizzards
1 onion, sliced
2 clove garlic, minced
¼ cup tomato paste
½ cup red wine
¼ cup water
5-6 sprigs cilantro, chopped
Salt and pepper to taste
Directions
Place all the ingredients in your Crockpot except cilantro.
SƟr well. The meat should be partially submerged in the mixture of water, paste and wine.
Season well with salt and pepper.
Cook for 7 hours under low settings.
When done, sprinkle the cilantro on top.
Serve it warm.

Nutrition per Serving

Calories: 280
Fat: 29g
Protein: 24g
Carbohydrates: 8.3g
Crockpot Ginger Beef Stew
Preparation Time: 5 min
Cook Time: 7 hours
Serves: 4
Ingredients
2 Tablespoons Olive Oil
1 lb beef meat, cubed
1 Green Bell Pepper, sliced
1 tomato, diced
1 onion, chopped
1 cup beef stock
2 cloves garlic, minced
½ teaspoon black pepper
½ teaspoon ginger, grated
½ cup Marinara sauce
½ teaspoon Sesame seeds
Directions
Pour the olive oil in a frying pan and fry the beef meat until light brown.
Add the bell pepper, onion, and garlic and quick fry for 2 more minutes.
Transfer the mixture into your Crockpot.
Add all the remaining ingredients; tomato, black pepper, beef stock, ginger, marinara sauce, salt and pepper.
Cook for 9 hours under low settings.
Serve it warm.

Nutrition per Serving

Calories: 200
Fat: 24g
Protein: 28g
Carbohydrates: 5g
Cheesy Crockpot Sausage Breakfast

Preparation Time: 10 minutes

Cook Time: 8 hours

Serves: 6
Ingredients
1.5 cups of Sausage Crumbles 1 teaspoon of garlic paste ½ cup of sun dried tomatoes cut into slices ¼ cup
of basil leaves

½ cup of Parmesan cheese ½ cup of Ricotta cheese ½ cup of Mozzarella cheese 7 eggs

1 cup almond milk

1 scallion, finely chopped Salt and pepper to taste Olive oil

Directions
Spray the Crockpot vessel with olive oil and keep aside.

Take a large bowl, and add all the ingredients one by one and mix well.

Pour this mix into the Crockpot and set the timer for 8 hours and at low temperature.

Serve.

Nutrition per Portion

Protein: 20g

Fat: 35g

Carb: 7g

Fiber: 5g
Healthy Turkey Sausage Keto Breakfast

Preparation Time: 15 minutes

Cook Time: 8 hours

Serves: 4
Ingredients
3 cups of chopped turkey

1 cup of cream cheese

6 eggs beaten well

½ cup of small broccoli flowerets (optional) 1 onion, finely chopped

1 bell pepper, sliced

2 cups of almond milk

1 teaspoon of thyme

2 tablespoons of mustard sauce 1 cup of tomato puree (low carb) 1 cup of chicken stock
Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Pour 2 tablespoons of oil in your skillet and heat it. Once hot, add the onion, bell pepper, turkey sausages
and slow fry the mixture for 10 minutes. Keep aside.

Take a large bowl, and add all the other remaining ingredients one by one and mix well. Add the sausage
mix and also stir well.

Pour this mix into the Crockpot and set the timer for 8 hours and at low temperature.

Nutrition per Serving

Protein: 20g

Fat: 24g

Carb: 7g

Fiber: 3g
Great Crockpot Chili Breakfast

Preparation Time: 15 minutes

Cook Time: 8 hours

Serves: 4
Ingredients
1.5 lbs of ground beef 1.5 lbs of ground pork ¼ cup of chopped parsley 1 onion, chopped

1 cup of tomato puree

1 cup of stewed tomato with Mexican seasoning (optional) 2 cloves of garlic minced 2 celery sticks

chopped finely 4 tablespoons of cayenne powder Salt to taste

2 bay leaves

1 teaspoon of black pepper powder + 1 teaspoon of oregano powder+ 2 teaspoon of roasted cumin powder
Directions
Spray the Crock-Pot vessel with cooking oil and keep aside.

Take a large skillet, spray with cooking oil, and once hot add the ground beef and the pork and stir on high
heat. Cook for 10 minutes under high flame until the meat has absorbed its juices and also become a bit

brown.

Take a large bowl, and add all the ingredients one by one and mix well. Add the meat mix also at this point.

Pour this mix into the Crockpot and set the timer for 8 hours and at low temperature and scoop and serve
the next morning for breakfast.

Nutrition per Serving

Protein: 27g

Fat: 40g

Carb: 7.3g

Fiber: 5g
Mozzarella and Pepperoni Crockpot Pizza

Preparation Time: 15 minutes

Cook Time: 7 hours

Serves: 4
Ingredients
½ cup of mushrooms cut into cubes ½ cup of green peppers, sliced 4 oz of pepperoni cut into pieces ½ cup

of pizza sauce (tomato sauce is fine) ½ cup of parmesan cheese grated ½ cup of mozzarella cheese grated 4
black olives, sliced

6 eggs

¼ cup almond milk

Salt and pepper to taste 2 teaspoons of oregano

Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Beat the eggs well, add milk, and then add the mushrooms, red peppers, green peppers, pepperoni, sat and
the pepper and the oregano and stir well.

Pour this mix into the Crockpot and finally top with pizza sauce, the two cheeses, and sliced olives.

Now set the timer to the lowest temperature and let it cook for about 7 hours.

Cut into wedges and serve hot.

Nutrition per Portion

Protein: 20g

Fat: 33g

Carb: 7.7g

Fiber: 3.2g
Crockpot Taco Soup

Preparation Time: 15 minutes

Cook Time: 8 hours

Serves: 6
Ingredients
1 onion, chopped

1 cup of pork mince

¼ cup of low sodium bacon bits

1 cup of chopped celery

2 tablespoons of taco seasoning

½ cup of tomato paste

4 cups of chicken stock

2 jalapeno peppers sliced

Directions
Spray the Crockpot base with cooking oil and keep aside.

Take a skillet and a pour a tablespoon of cooking oil. Fry the pork mince and bacon bits, stir well until the
meat has browned.

Then transfer the browned meat and the other ingredients into the Crockpot and mix well.

Close the vessel set the timer to the low temperature and let it cook slowly for about 8 hours.

Serve this warm soup with a garnish of any cheese you like.

Nutrition per Portion

Protein: 16g

Fat: 22g

Carb: 6g

Fiber: 2g
Ketogenic Veggie Crockpot Fajitas

Preparation Time: 10 minutes

Cook Time: 6 hours

Serves: 5
Ingredients
10 flax tortillas

1 red pepper cut finely

1 onion cut finely

1 tomato, diced

½ teaspoon of chili flakes ½ teaspoon of roasted cumin powder 1 cup of finely sliced cabbage ½ teaspoon

of garlic salt ½ teaspoon of white pepper 4 tablespoons of olive oil 2 tablespoons of lemon juice 2

tablespoons of sesame paste

Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a large bowl, and add the red pepper, red onions, tomatoes, cabbage, chili flakes, cumin powder, garlic
salt, white pepper and 3 tablespoons of olive oil and mix well.

Set the timer at a low temperature and add all the vegetable mix and cook for 6 hours.

When cooked, warm the tortillas, and add spoonful of the cooked vegetable mix and sprinkle and bit of

lemon juice and sesame paste and a bit of olive oil and munch into a moist delectable vegetable fajita.

Nutrition per Serving

Protein: 9g

Fat: 13g

Carb: 6g

Fiber: 5g
Ketogenic Buttery Sauce with Asparagus

Preparation Time: 15 minutes

Cook Time: 6 hours

Serves: 5
Ingredients
2 pounds of asparagus spears

5 tablespoons of salted butter

½ cup of fresh cream

1 tablespoon of coconut flour

¼ cup of almond milk

1 bacon slice cut into bits

1 teaspoon of chicken bouillon

Pepper to taste
Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Mix the coconut flour in the milk and then add the chicken bouillon and ensure that is well dissolved.

Beat the cream, add the pepper and add this mix into the milk.

Now melt butter and pour into the Crockpot. Wash and clean the asparagus spears and place on top of the
melted butter. Mix well.

Next, add the coconut flour milk mix, cream mix, almond slices, and bacon bits and stir well.

Cook at low temperature for about 6 hours until the asparagus is cooked, moist and buttery.

Nutrition per Serving

Protein: 10g

Fat: 17g

Carb: 5g

Fiber: 5g
Ketogenic Crockpot Basil Chicken

Preparation Time: 15 minutes

Cook Time: 8 hours

Serves: 6
Ingredients
2 lbs of boneless chicken breasts cut into fine cubes Handful of basil leaves

1 cup of spinach leaves

Handful of coriander leaves

½ cup of celery sticks finely chopped 1 garlic clove, chopped

2 cups of chicken stock

1 cup of mushrooms cut into cubes 1 large onion chopped

Salt and pepper to taste

Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a blender and place the basil, coriander leaves, spinach, garlic, salt and pepper and blend to a fine
puree.

Pour this puree into a large bowl, add the chicken, celery sticks, chicken stock, mushrooms, onion and mix
well.

Place the mixed ingredients into the Crockpot and then cook for about 8 hours at the lowest temperature. It
will have to cook in its on juices and the final product will be dark green moist chicken along with gravy.

Scoop this mix into some fresh lettuce leaves. Serve hot!

Nutrition per Serving

Protein: 27g

Fat: 41g

Carb: 8g

Fiber: 5g
Crockpot Sausage with Peppers Egg Bars

Preparation Time: 15 minutes

Cook Time: 7 hours

Serves: 5
Ingredients
12 oz of Italian sausages chopped into smaller pieces

1 green pepper, sliced

1 onion, sliced

7 eggs, well beaten

1 tomato, diced

½ cup of kale leaves

Salt and pepper to taste

1 cup of almond milk

4 tablespoons of butter
Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a frying pan and fry the sausages until light brown and keep aside.

Now take a large bowl, add the beaten eggs, peppers, onions, tomatoes, kale leaves, salt, pepper and milk
and stir well.

Put 2 tablespoons of butter in Crockpot, and then pour half of the egg mix.

Now, place the sausages carefully on the watery egg mix. After that, pour the remaining egg mix and add

the rest of the butter on top.

Close the pot and cook on low for about 7 hours until eggs are firm and are ready to come off the edges.

Cut into bars and serve with some mustard sauce.

Nutrition per Serving

Protein: 25g

Fat: 34g

Carb: 7g

Fiber: 5g
Crockpot Chorizo breakfast

Preparation Time: 35 minutes

Cook Time: 8 hours

Serves: 8
Ingredients
2 cups of mushrooms sliced ¼ cup of parsley

10 oz of pork chorizo 2 onions, sliced thin 1 tablespoon of minced garlic 8 eggs

5 oz. cream cheese 2 cups milk

½ cup of parmesan cheese grated ½ cup of cheddar cheese sliced 2 teaspoons of pepper powder ½ cup

butter
Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a large frying pan, add a bit of butter and fry the onion until caramelized. Keep aside.

In the same pan, add a bit more butter, add the chorizo, garlic and sauté and cook on medium heat for about
20 minutes. Finally toss in the parsley and the mushrooms and sauté for another 10 minutes and then keep
aside.

Now in a bowl, add the rest of the ingredients and mix the chorizo and onions into this mix. Pour into
Crockpot and cook at low temperature for 8-9 hours until everything is tender and light brown at the edges.

Nutrition per Serving

Protein: 20g

Fat: 27g

Carb: 7g

Fiber: 5g
Crockpot Cheese Lasagna

Preparation Time: 10 minutes

Cook Time: 7 hours

Serves: 4
Ingredients
2 large zucchini sliced

2 cups of mozzarella cheese grated (reserve some for topping)

1 cup of kale leaves blanched

2 cups of ground beef

Salt, oregano and pepper to taste

½ cup of tomato sauce (low carb)

1 teaspoon of garlic powder

2 teaspoons of onion powder

Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a large frying pan, add a bit of butter and brown the meat along with the garlic powder and the onion
powder. Mix with tomato sauce, salt, pepper and oregano and keep aside.

Now, place a layer of zucchini in the Crockpot, followed by a portion of the meat mixture, followed by the

kale leaves, followed by (finally) the cheese Repeat the same for each portion and cook in the Crockpot at

low temperature and for about 6-7 hours.

Nutrition per Serving

Protein: 22g

Fat: 39g

Carb: 6g

Fiber: 4g
Crockpot Easy Pepperoni Pepper Quiches

Preparation Time: 10 minutes

Cook Time: 8 hours

Serves: 4
Ingredients
1 pepper, sliced

8 pepperoni slices

4 eggs

3 tablespoons of flax seed powder

1 onion chopped finely

1 teaspoon of garlic powder

1 cup almond milk

1 cup of Parmesan cheese

½ cup of tomato sauce

Salt and pepper to taste

Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a large bowl, add the eggs, flax seed powder, peppers, pepperoni, onion, garlic powder, milk, cheese,

salt and pepper and mix well Pour this mixture into the Crockpot and drop spoonful of tomato sauce on top

of the mix.

Cook at low temperature for about 8 hours (overnight) and your Quiche will be ready in the morning.

Nutrition per Serving

Protein: 22g

Fat: 28g

Carb: 5g

Fiber: 2g
Crockpot Fennel Turkey Sandwiches

Preparation Time: 10 minutes

Cook Time: 8 hours

Serves: 4
Ingredients
1 pound of turkey mince

4 eggs

1 cup of cream cheese beaten well 1 teaspoon of fennel seed powder 1 teaspoon of mustard powder ½ cup
of almond milk

1 teaspoon of garlic powder 1 onion sliced thin+ ½ cup of crushed walnuts Salt and pepper to taste

4-6 lettuce leaves

Directions
Spray the Crockpot vessel with cooking oil and keep aside.

Take a large bowl, and add the turkey mince, eggs, fennel seed powder, mustard powder, milk, garlic
powder, salt and pepper and combine well.

Place this mix in the Crockpot and top with sliced onions, and beaten cream cheese. Then add the crushed
walnuts on top of the onions.

Finally close the Crockpot and set the timer for about 8 hours (overnight) and keep at the lowest
temperature.

In the morning, scoop out the well cooked meat and place in each lettuce leaves, add a bit of mayonnaise or

tomato sauce and enjoy warm!

Nutrition per Serving

Protein: 18g

Fat: 23g

Carb: 6g

Fiber: 4g
Crockpot Ham with Broccoli Bites

Preparation Time: 15 minutes

Cook Time: 7 hours

Serves: 10
Ingredients
2.5 pounds of ham cleaned and chopped

2 cups of gruyere cheese grated

2 cups broccoli flowerets

Salt and pepper to taste

2 teaspoons of thyme

2 cups of almond milk

1 cup of chicken stock

8 large eggs beaten well

Directions
Open the Crockpot and place all the ingredients in it and mix well.

Set the timer for 7 hours and let it cook over night.

In the morning, cut into squares and serve warm with some low carb salad.

Nutrition per Serving

Protein: 15g

Fat: 19g

Carb: 6g

Fiber: 3g
Crockpot Avocado Burger Patties

Preparation Time: 20 minutes

Cook Time: 6 hours

Serves: 6
Ingredients
2.5 cups of mashed avocado

4 eggs

5 tablespoons of Soy flour (or coconut flour)

2 pounds of hamburger meat

1 teaspoon of chili flakes

½ cup of raw grated papaya

Salt and pepper

½ cup of melted butter + ½ cup almond milk mixed together

Directions
Grease the Crockpot and keep aside.

Place the avocadoes, 2 eggs, soy flour, salt and mix well. Divide into 12 small patties.

In another bowl, place the hamburger meat, soy sauce, chili flakes, papaya, salt and pepper and 2 eggs and
combine well. Make 6 patties out of the meat mix.

Now place one meat patty in between 2 avocado patties. Like that you will get 6 avocado burger patties.

Place these patties in the Crockpot and slowly pour the butter and milk mixture little by little. Do not

directly on top if the patty but through the small gaps.

Set time for 6 hours (overnight) and cook at the lowest temperature possible.

In the morning, carefully take each avocado burger and enjoy with some hot sauce.

Nutrition per Serving

Protein: 12g

Fat: 20g

Carb: 5g

Fiber: 1g
Crockpot Salami Mushroom Muffins

Preparation Time: 20 minutes

Cook Time: 6 hours

Serves: 6
Ingredients
12 slices of salami sliced

1 cup of chopped Portobello mushrooms

1 cup of almond milk

12 eggs

3 basil leaves

1 cup of baby spinach

½ cup of Parmesan cheese

Salt to taste
Directions
Grease the Crockpot and keep aside.

Place the ingredients into one large bowl and mix well.

Pour into the Crockpot, set the timer for 6 hours (overnight).

It will be ready in the morning with a golden crust. Cut out as you like, serve them hot with some sour
cream.

Nutrition per Serving

Protein: 12g

Fat: 8g

Carb: 3g

Fiber: 6g
Crockpot Bacon and Egg Quiche
Preparation Time: 20 minutes

Cook Time: 5 hours

Serves: 4
Ingredients
5 slices of bacon fried and chopped

8 eggs

2 cups of milk

½ cup of melted butter

Pepper to taste

1 cup of cottage cheese crumbled

¼ cup of green scallions

Directions
Grease the Crockpot and keep aside.

Pour the milk into the Crockpot. Then slowly break each egg into the milk. Be careful not to break the yolk.

Then sprinkle the fried bacon, cheese, pepper, scallions and finally spoon the butter over them.

Cook at a low temperature for about 5 hours, until you get a well - cooked and firm quiche.

Nutrition per Serving

Protein: 17g

Fat: 28g

Carb: 6g

Fiber: 2g
Crockpot Buttery Pumpkin with Nuts

Preparation Time: 10 minutes

Cook Time: 6 hours

Serves: 4
Ingredients
1 cup of pumpkin puree

100 grams of melted butter

2 cups of coconut milk

½ cup of maple syrup (Walden farms’)

4 eggs

2 tablespoons of almonds, walnuts and pecans each, lightly crushed

Directions
Grease the Crockpot and keep aside.

Now, add the ingredients in a bowl and mix well.

Pour into Crockpot and cook at low temperature for 5-6 hours until set.

Scoop this rich maple infused pumpkin dish and enjoy.

Nutrition per Portion

Protein: 13g

Fat: 19g

Carb: 6g

Fiber: 3g
Chicken Bake Crockpot Breakfast

Preparation time: 10 min

Cook Time: 6 hours

Serves: 4
Ingredients
2 tablespoons olive oil

4 chicken breasts, quartered 2 garlic cloves, chopped ½ cup canned tomato (choose the one with lowest

carb) ¼ cup basil leaves

2 tablespoons red wine vinegar Directions

Get a frying pan and pour the olive oil. Heat it and add the chicken breasts. Cook well until golden brown.

When cooked, add the chicken in the Crockpot. Add the garlic, tomato and basil.

Mix well and drizzle the red wine vinegar.

Cook the meat on low settings for 6 hours.

Serve warm.

Nutrition per Portion

Protein: 28g

Fat: 19g

Carb: 5g
Crockpot Bacon Hash
Preparation time: 10 min

Cook Time: 7 hours

Serves: 6
Ingredients
12 bacon slices, coarsely chopped

4 cups sliced mushrooms

1 tablespoon grain mustard

2 cups coconut milk

2 tablespoons olive oil

1 pinch chili flakes

Directions
Combine all the ingredients in your Crockpot.

Cook for 7 hours under low settings.

Garnish with chopped cilantro and serve the hash warm.

Nutrition per Portion

Protein: 25g
Fat: 37g
Carbohydrates: 5g
Fiber: 5g
Keto Style Cheese and Zucchini Quiche

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Serves: 12
Ingredients
12 large organic eggs or 15 medium eggs
5 cups of Colby jack cheese
2 cups of thinly sliced fresh zucchini+ 1 medium onion sliced thin
1-½ cups of heavy cream+ 3 tablespoons of olive oil
2 teaspoons of oregano
1 ½ teaspoon of black pepper powder
Directions
Preheat the oven to 350F.
Take 2 deep 10-inch quiche pans. Grease them with a bit of olive oil and keep
aside.
Take a large mixing bowl. Crack all the eggs and pour into the bowl. Then add
the heavy cream, oregano, pepper powder and beat well until it has all been
mixed well.
Take each quiche pan and place the zucchini and onion slices evenly in each
pan. Then sprinkle the cheese over them and finally pour the egg and cream
mixture over it.
Bake for 20 minutes until the top is golden brown in color. Prick with a fork till
bottom of quiche to check if done. If it is clean, then the quiche is ready to enjoy.

Nutrition per Serving Calorie: 382

Protein: 16g Fat: 32g Carbohydrate: 4g Fiber: 2g
Morning Biscuit Crunch

Preparation Time: 10 minutes

Cooking Time: 8 minutes
Serves: 5-6 biscuits
Ingredients
1 organic egg
2 tablespoons of coconut flour
½ cup of good quality flaxseed meal
2 tablespoons of cold butter
½ teaspoon of baking powder
A small pinch Sea Salt
Directions
Preheat the oven to 350F.
Take a large bowl and add coconut flour, flaxseed meal, butter, baking powder
and salt. Mix well.
Then add the egg and just about 1-2 tablespoons of cold water to combine into a
semi crumble dough.
Shape into biscuits with a cutter and bake for 5 minutes at 280F.
Leave to cool for 3 minutes and then store in airtight containers.

Nutrition per Serving

Calorie: 308

Protein: 17g Fat: 28g Carbohydrate: 4g

Fresh Keto Style Egg Breakfast

Preparation Time: 5 minutes

Cooking Time: 5 minutes
Serves: 2
Ingredients
6 organic eggs
1 cup of shredded spinach
1/2cup of heavy cream
1 tablespoon of butter
A small pinch Sea Salt+ ground white pepper
1 small onion finely minced
Directions
Take a mixing bowl. Add the eggs, cream, salt and pepper and beat well and
keep aside.
Take a large skillet and heat 1 tablespoon of butter.
Then add the onion and spinach and stir constantly.
Next, pour the egg mixture and stir until everything becomes scrambled and
cooked till light, fluffy and yellow.
Serve hot.

Nutrition per Serving

Calorie: 320

Protein: 15g Fat: 32g Carbohydrate: 3g

Cheesy Herb Muffins

Preparation Time: 15 minutes

Cooking Time: 30 minutes
Serves: 4
Ingredients
3 organic eggs
1 cup of shredded Muenster+ 1 cup of cheddar
2 ½ cups of almond flour
½ teaspoon of thyme, basil, rosemary each
A small pinch Sea Salt+ ground white pepper+ ½ teaspoon of baking soda
1 cup of light cream
Directions
Take a mixing bowl. And add the eggs, cream, salt and pepper, thyme, basil,
rosemary and beat well and keep aside.
Mix the almond flour and baking soda into this mixture.
Finally add the cheese and mix well.
Grease a muffin tray, and pour the mixture until ¾ full.
Bake for 15 minutes at 380F and then again for 15 minutes at 300F until nice
and golden.
Serve hot with a coating of melted butter.

Nutrition per Serving

Calorie: 170

Protein: 12g Fat: 20g Carbohydrate: 3g Fiber: 3g

Chocó Chia Low Carb drink

Preparation Time: 5 minutes

Cooking Time: 10 minutes
Serves: 2
Ingredients
3 tablespoons of Chia seeds
2 cups of coconut milk
2 tablespoons of drinking cocoa powder (unsweetened)
1-2 teaspoons of Stevia
2 - 3 dates soaked and mashed with a fork
Directions
Take a bowl. Soak the Chia seeds in ½ cup of coconut milk for 5 minutes.
Now take a blender and add all the other ingredients and the soaked Chia seeds
along with all the contents in the bowl.
Blend for 2 minutes until nice and frothy.
Pour into tall glasses and serve. Refrigerate the rest.

Nutrition per Serving

Calorie: 240

Protein: 15g Fat: 23g Carbohydrate: 5g Fiber: 7g

Strawberry Almond Muffins

Preparation Time: 15 minutes

Cooking Time: 20 minutes
Serves: 2
Ingredients
2 ounces of fresh Strawberries
1 ½ cups of almond flour
1 large egg
1-2 tablespoons of Splenda + ½ teaspoon of salt + ½ teaspoon of baking
powder+ ½ teaspoon of nutmeg powder
1 cup of light cream or milk
3 tablespoons of toasted coconut flakes
Directions

Preheat the oven to 400F. Grease the muffin tray.

Now take a bowl, and add the almond flour, cream, egg and combine well.
Then add the other ingredients and mix gently again.
Pour into the muffin tray and bake for 10 minutes at 400F and then for 10
minutes at 300F until nice and golden. Serve warm.

Nutrition per Serving

Calorie: 177

Protein: 13g Fat: 21g Carbohydrate: 5g Fiber: 5g

Keto Style Broccoli and Ham Quiche

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Serves: 12
Ingredients
10 large organic eggs or 12 medium eggs
2 cups of thinly sliced ham
2 cups of cubed broccoli flowerets
1 ½ cups of heavy cream+ 3 tablespoons of olive oil
2 teaspoons of chili flakes
1 cup of cheddar
Directions
Preheat the oven to 350F.
Take 2 deep 10-inch quiche pans. Grease them with a bit of olive oil and keep
aside.
Take a large mixing bowl. Crack all the eggs and pour into the bow. Then add
the heavy cream, chili flakes, and beat well until it has all been mixed well.
Take each quiche pan and place the ham slices and broccoli flowerets evenly in
each pan. Then sprinkle the cheese over them and finally pour the egg and cream
mixture over it.
Bake for 20 minutes until the top is golden brown in colour. Prick with a fork till
bottom of quiche to check if done. If it is clean, then the quiche is ready to enjoy.

Nutrition per Serving

Calorie: 380

Protein: 12g Fat: 28g Carbohydrate: 4g Fiber: 6g

Keto Quince Latte

Preparation Time: 15 minutes

Cooking Time: 15 minutes
Serves: 4
Ingredients
1 cup of chopped ripe quince
1 ½ cup of almond milk
1 cup of strong brewed coffee
½ cup of heavy cream
½ teaspoon of cinnamon+ 2 teaspoons of chocolate powder
12 drops of liquid Stevia
Directions
Take a large milk pan and put in the ripe quince, and about 4 tablespoons of
water. Put on high heat and stir for 3 minutes.
Then add almond milk and cinnamon and chocolate powder. Keep stirring for 5
minutes. Let it boil.
Then pour the coffee and stir again.
Pour these contents into a blender and blend until light and frothy.
Finally pour the cream and liquid Stevia, mix and serve warm.
You can have it cold with whipped cream too. Yum!

Nutrition per Serving

Calorie: 128

Protein: 10g Fat: 23g Carbohydrate: 3g Fiber: 3g

Keto Pumpkin Pancakes

Preparation Time: 40 minutes

Cooking Time: 15 minutes
Serves: 12
Ingredients
1 cup of steamed and pureed organic pumpkin
1 ½ cups of cream cheese
1 cup of coconut flour
3 eggs
½ teaspoon of chili flakes+ 1/3 teaspoon of pumpkin spice
¼ cup of melted butter
2 teaspoon Stevia
Directions
Take a large bowl and add the pumpkin, cream cheese, coconut flour, eggs,
pumpkin spice, stevia, chili flakes and melted butter and mix well.
Keep aside covered for 15 minutes.
Take a non-stick pan and heat it. Once hot, Pour a ladle of the pancake mixture
and reduce the heat. Wait for 2 minutes and then flip over. Once golden and
fluffy, place it onto a plate.
Serve hot with a dab of butter.

Nutrition per Serving

Calorie: 150

Protein: 10g Fat: 22g Carbohydrate: 5g Fiber: 2g

Low Carb Flax Breakfast

Preparation Time: 5 minutes

Cooking Time: 10 minutes
Serves: 2
Ingredients
½ cup of flaxseed meal
½ cup of ground almond
½ cup of heavy cream
2 tablespoons of Splenda
A dash of vanilla
1 cup of water
Directions
Take a microwaveable bowl and add the flaxseed meal, water and ground
almond and microwave for 2 minutes ion high.
Then take out, cool a bit, and add the cream, vanilla, and Splenda and stir and
enjoy.

Nutrition per Serving

Calorie: 135

Protein: 9g Fat: 18g Carbohydrate: 4g Fiber: 5g

Zucchini with Bacon and Cheese Wraps

Preparation Time: 5 minutes

Cooking Time: 10 minutes
Serves: 6
Ingredients
1 medium zucchini
4 slices of bacon fried and chopped into small bits
½ cup of cheese
1 tablespoon of finely chopped dill
Salt and pepper to taste
Directions
Take the zucchini, wash and peel the skin away. Then slice the zucchini
lengthwise. Like that you will get about 4-6 slices. If not, use one more zucchini
and slice lengthwise.
Then heat a griddle and grill the zucchini slices for one minute on both sides.
Place the cheese in a small bowl and mix dill, salt and pepper with it.
Then take each zucchini slice, spread the cheese and finely sprinkle the bacon
bits. Roll and secure with a toothpick. Your wraps are ready.

Nutrition per Serving

Calorie: 190

Protein: 10g Fat: 15g Carbohydrate: 3g Fiber: 2g

Brussels sprouts Egg Burgers

Preparation Time: 35 minutes

Cooking Time: 10 minutes
Serves: 12
Ingredients
25 ounce (700 gm) of Brussels sprouts cleaned well
½ cup of cream cheese
½ cup of chopped spring onions
½ cup Gluten free black bean flour
2 eggs
½ teaspoon of white pepper
Burger: 2 eggs per person
Directions
Take the Brussels sprouts and shred it up in the food processor.
Then, mix the cream cheese, spring onions, gluten free black bean flour eggs and
white pepper with the shredded Brussels sprouts.
Make small patties and fry for three minutes on each side until nice and crispy
on the outside.
For the burger: Fry one egg at a time and then place one Brussels sprouts patty in
between the two fried egg and enjoy.

Nutrition per Serving

Calorie: 185

Protein: 11g Fat: 20

Carbohydrate: 5g Fiber: 5g
Salmon Bakes

Preparation Time: 6 hours

Cooking Time: 1 hour
Serves: 4
Ingredients
4(6 ounces / 170 gm) salmon fillets
2 tablespoons of lemon juice
1 tablespoon each of minced parsley, mint, garlic, paprika, sunflower seeds
(slightly crushed)
3 tablespoons of olive oil
Directions
Clean the fillet and keep aside.
Then place all the other ingredients in another bowl, and mix well and pour onto
the fish. Marinate for 6 hours.
After 6 hours, place in a baking dish and bake for 1 hour at 250F until flaky and
cooked.
Serve with sour cream, green beans and apricots.

Nutrition per Serving

Calorie: 325

Protein: 22g Fat: 35g Carbohydrate: 4g Fiber: 5g

Lunch Break Keto Omelets

Preparation Time: 15 minutes

Cooking Time: 10 minutes
Serves: 2
Ingredients
2 large organic eggs
4 large egg whites
1 cup coconut milk
¼ cup of broccoli flowerets ¼ cup of cabbage
¼ cup of fresh tomato
1 cup of cooked tuna chopped coarsely Salt and pepper to taste
½ cup of cheddar cheese grated 1 large red onion finely chopped+ 3 cloves of
garlic
Directions
Crack the 2 eggs and also put the egg whites into the bowl, add coconut milk,
salt and pepper, beat and keep aside.
Take a large skillet, spray with cooking oil and once hot add the onion and garlic
and sauté.
Next, throw in the spinach, tomato, cabbage, tuna and finally the broccoli. Stir
and fry till everything is evenly coated with oil and just cooked. It will take
about 2-3 minutes.
Now pour the beaten egg mixture onto the vegetable mix. Let it stay untouched
for 4 minutes until the egg sets in and take s the shape of the pan. Once it is firm,
slowly cut into two portions and flip over each piece.
Once cooked, place on a plate or in your lunch box and garnish with cheese and
enjoy.

Nutrition per Serving

Calorie: 280

Protein: 12g Fat: 22g Carbohydrate: 4g Fiber: 5g

Quick Cobb Low Carb Salad

Preparation Time: 10 minutes

Cooking Time: 10 minutes
Serves: 2
Ingredients
2 large boiled hen eggs cut into small pieces 4 slices of fried bacon chopped
coarsely 6 sausages diced and sautéed in 1 tablespoon of olive oil 1 cup of diced
cucumbers
½ cup of boiled snap peas
¼ cup of pine nuts
1 teaspoon of mustard paste
4 tablespoons of mayonnaise
4 tablespoons of heavy cream
2 tablespoons of olive oil+ 1 tablespoon of vinegar 1 tablespoon of dill and mint
leaves each A dash of pepper
Directions
Take a small bowl and add the mustard paste, mayonnaise, heavy cream, olive
oil, vinegar, dill, mint leaves and pepper and mix well and keep aside. The
dressing is ready.
Now take a large bowl, add the cut eggs, bacon bits, dices sausages, snap peas,
and cucumbers, and pine nuts and finally pour in the dressing.
Mix well and serve warm or cold.

Nutrition per Serving Calorie: 350

Protein: 8g Fat: 28g Carbohydrate: 4g Fiber: 8g
Low Carb Keto Pizza

Preparation Time: 35 minutes

Cooking Time: 15 minutes
Serves: 2
Ingredients
2 cups of chestnut flour+ 1 egg+ ½ cup water for kneading the dough 2 cups of
mozzarella cheese+ 1 tablespoon of oregano 1 cup of cooked pork mince+ 4
slices of salami ½ cup of tomato sauce
½ cup of onions+ ½ cup of peppers 6 black olives sliced
Directions
Take the chestnut flour and knead well with the water and egg. Let it sit for 5
minutes. Then roll out a base with ½ inch thickness and keep aside. Bake for 5
minutes until crust is toasted.
Now, spread the pork mince, salami, tomato sauce, onions, peppers, olives
evenly into the pizza bases.
Finally, top with mozzarella cheese and oregano and bake for 10 minutes at
300F or until cheese melts and becomes light golden brown.

Nutrition per Serving

Calorie: 190

Protein: 10g Fat: 18g Carbohydrate: 5g Fiber: 3g

Low carb Cheesy Cauliflower Surprise

Preparation Time: 1 hour

Cooking Time: 1.5 hour
Serves: 12
Ingredients
40 oz. (1100 gm) cauliflower chopped 15 chicken thighs
1 cup of yogurt + ¼ cup chopped basil leaves 1 cup of cheddar cheese grated 1
cup of blue cheese grated 1 cup of Monterey Jack Cheese grated 2 cups of light
cream
1 cup of chopped red onions+ chopped green peppers+ chopped red peppers+
chopped spinach 5 cloves of garlic minced+ 1 teaspoon of (pepper+ rosemary+
thyme+ mustard powder each)
Directions

Take the chicken thighs and marinate with yogurt and basil leaves. Add salt and
marinate for 30 minutes. Then bake for 45 minutes until juicy and cooked inside.
Leave them to cool and then pull from the bone and keep aside.
Take a deep large casserole, place the pulled chicken, chopped cauliflower, the 3
cheeses ( ½ cup of each only) , light cream, onions, peppers, spinach, garlic, and
spice mix and mix well.
Finally top with remaining cheese and bake in an oven at 280F for 35-45
minutes until the cheese has melted and the cauliflower has been well cooked.

Nutrition per Serving Calorie: 250

Protein: 20g Fat: 35g Carbohydrate: 5g Fiber: 6g
Gooey Sausage Pops

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Serves: 10
Ingredients
2 cups of sausages shredded
½ cup of cheddar cheese
½ cup of cottage cheese
1 teaspoon of chili flakes + ½ cup of red peppers_ ¼ teaspoon of mustard
powder
1 egg
Directions
Place the shredded sausages, cheddar cheese, cottage cheese, chilli flakes, red
peppers, and mustard powder and mix well. Shape into balls.
Crack and beat one egg. Then dip each ball in the egg and deep fry till it gets a
crusty golden color.

Nutrition per Serving

Calorie: 175

Protein: 8g Fat: 15g Carbohydrate: 3g Fiber: 2g

Keto Pork Tacos

Preparation Time: 10 minutes

Cooking Time: 30 minutes
Serves: 4
Ingredients
25 oz. (700 gm) pork mince
3 teaspoons Taco Seasoning
4 Romaine Lettuce Leaves
½ cup of goat cheese
½ cup of mayonnaise
Directions
Place the pork mince in a skillet and cook it for 20 minutes until nice and brown.
Eave to cool.
Now, take each leaf, place the pork mince, then the seasoning, goat cheese and a
dollop of mayonnaise. Wrap it securely and enjoy.

Nutrition per Serving

Calorie: 225

Protein: 18g Fat: 39g Carbohydrate: 4g Fiber: 5g

Buffalo Chicken Sandwiches

Preparation Time: 3 hours

Cooking Time: 30 minutes
Serves: 6
Ingredients
6 chicken breasts
1 cup of red pepper boiled and pureed 5 tablespoons of hot sauce
5 tablespoon of spring onions
1 cup of sour cream
1 cup of button mushrooms chopped finely + 1 cup of finely chopped onions 2
cups of shredded Parmesan cheese 2 cups of cottage cheese
5 tablespoons of parsley+ 3 egg whites+ 1 cup of coconut milk
Directions
Place the chicken breasts, red pepper puree, hot sauce and spring onions in a
baking dish and bake for 2 hours at 150F. Once cooked, leave to cool.
Now, shred the chicken with fingers and mix with sour cream and keep aside.
Now take a bowl and add the chopped mushrooms, onion, cheeses, parsley, milk
and egg whites. Mix well. It should a thick lumpy mixture.
Spray a non stick pan with cooking oil and pour a ladle of the mixture. Note that
you should reduce the heat to the minimum or else the cheese will get scorched.
Flip over and take off the pan. Repeat until the batter is over. Your cheese bread
is ready.
Now arrange one cheese bread; and then place the chicken mixture and top with
cheese bread again. Your sandwich is ready.

Nutrition per Serving

Calorie: 250

Protein: 28g Fat: 42g Carbohydrate: 4g Fiber: 0.8g

Broccoli Beef Stir Fry

Preparation Time: 30 minutes

Cooking Time: 30 minutes
Serves: 4
Ingredients
14 ounce (400 gram) of ground beef 2 cups of chopped red onions+ 2
tablespoons of minced garlic+ 1/ 2 tablespoon of minced ginger 2 cups of
chopped broccoli
½ cup of chopped fennel+ 1 cup of yellow peppers 1 cup of chopped mushrooms
1 teaspoon of cayenne pepper Salt for seasonings
5 tablespoons of coconut oil 1 cup of coconut milk
Directions
Heat a large wok and pour the coconut oil into it.
Throw in the garlic and red onions and stir. Then add the ground beef and stir.
Cover and let it get cooked for 20 minutes.
Now open the lid and add the fennel, yellow peppers, mushrooms, cayenne
pepper, salt and stir for 5 minutes.
Last, pour in the coconut milk and add the broccoli, stir, and cover and cook for
5 minutes.
Open and check whether the stir fry is dry and ground beef has become well
browned. It is ready then to serve.

Nutrition per Serving

Calorie: 280

Protein: 15g Fat: 28g Carbohydrate: 6g Fiber: 2g

Keto Organic Chicken Salad

Preparation Time: 30 minutes

Cooking Time: 20 minutes
Serves: 4
Ingredients

14 ounce (400 gram) of chicken breasts divided into 4 portions

1 tablespoon of peri peri sauce mix
1 cup of arugula leaves
½ cup of diced avocado
Juice of one lemon
4 slices of bacon cut into small bits
Directions

Heat a large frying pan and fry the bacon bits.

Then add the chicken breasts and fry until golden brown.
Take a bowl and add the arugula leaves, peri peri sauce, diced avocado, and the
chicken and bacon bits.
Finally add the lemon juice and toss well and serve.

Nutrition per Serving

Calorie: 300

Protein: 20g Fat: 38g Carbohydrate: 5g Fiber: 8g

Gluten Free Shrimp Avocado Combo

Preparation Time: 10 minutes

Cooking Time: 10 minutes
Serves: 2
Ingredients
1 cup of shrimps cleaned and deveined ½ cup toasted coconut
½ cup peanuts+ ½ cup chopped onions+ 1 tablespoon minced garlic+ 2
tablespoons of oil ½ avocado cubed
1 cup of thick coconut milk 1 bunch of coriander leaves finely chopped 1
teaspoon of hot sauce+ salt to taste
Directions
Heat a large frying pan and fry the garlic in 2 tablespoons of oil Add the onions
and peanuts and stir.
Now add the shrimps and stir fry for 1 minute. Then add the hot sauce and salt
and then the coconut milk and cook for 3 minutes.
Finally add the toasted coconut and the coriander leaves.
Serve in a plate with avocado

Nutrition per Serving

Calorie: 180

Protein: 15g Fat: 27g Carbohydrate: 4g Fiber: 7g

Mouth Watering Keto Ginger Beef
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2
Ingredients
2 cups of thinly sliced beef strips 1 cup of cauliflower flowerets
1 cup of diced mushrooms
½ cup of string beans cut into 1 inch pieces 2 tablespoons of vinegar
2 tablespoon of soy sauce
2 tablespoons of tomato sauce
5 tablespoons of sesame oil
2 cups of diced onions+ 1 cup of red peppers+ 3 tablespoons of minced ginger+
1 tablespoon of minced garlic
Directions
Heat a large wok and pour 5 tablespoons of sesame oil. Put in the ginger and
garlic and stir.
Next, add the onion, peppers, and the beef and stir for 5 minutes. Let it cook for
10 minutes on medium heat and with lid on.
Take off the lid and add the mushrooms, cauliflowers and beans and stir on high
heat for 5-8 minutes until they are all cooked.
Finally add the vinegar, soy sauce and tomato sauce and stir and serve hot.

Nutrition per Serving

Calorie: 200

Protein: 13g Fat: 22g Carbohydrate: 5.4g Fiber: 3g

Special Keto Fried Chicken

Preparation Time: 10 minutes

Cooking Time: 30 minutes
Serves: 4
Ingredients
4 chicken breasts
2 eggs
4 slices bacon bits fried+1 ½ cups of gluten free oat powder 2 teaspoons of garlic
powder 2 teaspoons of onion powder 2 teaspoons of any seasoning mix of your
choice ¾ cup light cream
½ teaspoon of black pepper powder, rosemary, thyme each Oil for deep frying
Directions
Prick the chicken breasts and keep aside.
Take a small bowl and add the eggs, garlic powder, onion powder, seasonings,
light cream, pepper, thyme, rosemary. Mix well and pour on to the chicken and
marinate for 10 minutes.
Heat a large wok and pour oil and heat it.
Now take each chicken breast and dip into the bacon bits and then into the oat
powder.
Then fry in the hot oil for 5 minutes on each side until crispy and golden.
Serve with cheese and spinach salad.

Nutrition per Serving

Calorie: 125

Protein: 11g Fat: 19g Carbohydrate: 1.4g Fiber: 1.5g

Keto Style Meatloaf

Preparation Time: 40 minutes

Cooking Time: 1 hour
Serves: 12
Ingredients
2 cups of pork mince
2 cups of shredded sausage meat 10 slices of bacon chopped
¾ cup of almond flour
½ cup of cheddar cheese
½ cup of parmesan cheese
4 eggs
1 tablespoon gelatin+ 5 tablespoons of cold milk 2 cups of chopped onions+ 1
cup of green peppers+ 8 cloves of garlic minced 2 basil leaves, 2 all spice leaves,
2 bunches of parsley leaves-all chopped finely Salt and pepper to taste+ 4
tablespoons of vinegar+ 2 tablespoons of honey+ 2 tablespoons of barbeque
sauce.
½ cup butter
Directions

Take a large baking dish and grease it with butter. Keep aside.
Next, preheat the oven to 350F.
Now take a frying pan, add butter, then add the onions, green peppers, and garlic
and bacon and sauté for two minutes and keep aside.
Soak the gelatin in the cold milk and keep aside.
Now take a large mixing bowl, and pork mince, sausage meat, almond flour,
cheddar cheese, parmesan cheese, eggs, soaked gelatin, sautéed onion mixture,
the spice leaves, salt, pepper, vinegar, barbeque sauce, honey, and the rest of the
butter and mix well till everything is mixed equally.
Ensure that it becomes a non sticky dough or else add more almond flour and
cheese.
Then place inside the baking dish and bake at 180F for about one hour. Insert a
knife inside the loaf and if it comes out clean, then the meat loaf is cooked.
Cool for 20 minutes, then slice and serve it with sour cream and salad.

Nutrition per Serving

Calorie: 295

Protein: 19g

Fat: 32g

Carbohydrate: 4g Fiber: 3.7g

Steamed Snapper with Blue Cheese Spread

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Serves: 2
Ingredients
2 fillets of snapper
2 tablespoons of lemon juice+ 2 cloves of garlic minced
Salt and pepper to taste
1 cup of blue cheese
1 bunch of coriander leaves chopped finely
1 tablespoon of prawn crackers
¼ cup of heavy cream
Directions
Take a steamer and place the fish on the top basket. Sprinkle slat, pepper and
lime juice over it and steam for 10 minutes.
Take a bowl, and place the blue cheese and heavy cream and salt and pepper and
beat well until light. Then fold in coriander leaves and prawn crackers.
Serve the blue cheese spread with the steamed snapper and some vegetables of
your choice.

Nutrition per Serving

Calorie: 200

Protein: 12g Fat: 22g Carbohydrate: 3g Fiber: 1.7g

Turkey with Kale Frittata

Preparation Time: 10 minutes

Cooking Time: 25 minutes
Serves: 4
Ingredients
2 cups of turkey mince
1 cup of cubed ham
1 ½ cups of grated Provolone
4 kale leaves chopped
½ cup of red peppers chopped+ ½ cup of chopped onions + 1 tablespoon of
garlic powder and paprika powder
½ cup of dry mushrooms chopped
5 eggs
Directions

Take a large frying pan and spray with cooking oil. Add the onions, peppers,
garlic powder and paprika.
Now add the turkey mince and cook for 6 minutes. Next add the ham and stir
and then cook on medium heat for 10 minutes.
Now add the kale leaves and dry mushrooms and stir again for 3 minutes.
Beat 5 eggs and add salt and pepper and pour over the contents in the frying pan
evenly.
Put down the heat. Then sprinkle with cheese and cover and cook till the cheese
bubbles.

Nutrition per Serving

Calorie: 300

Protein: 14g Fat: 25g Carbohydrate: 3g Fiber: 8g

Egg white with Zucchini Scramble

Preparation Time: 10 minutes

Cooking Time: 10 minutes
Serves: 4
Ingredients

8 egg whites (or 4 whole eggs)

2 egg yolks
1 cup of almond milk
1 small zucchini peeled and shredded
4 slices of salami finely chopped
1 cup of mozzarella cheese grated
A sprinkle of thyme, salt and pepper
Directions

1. Take a large bowl, add the egg whites, egg yolks, zucchini, salami,
and thyme, salt and pepper and milk and beat well.
2. Take a large frying pan, pour oil and once hot, pour the egg mixture.
3. Wait for 10 seconds and slowly begin to stir, break and scramble the
eggs. Now add the cheese and off the gas. Keep on stirring till
everything is nice and gooey.

Nutrition per Serving

Calorie: 200

Protein: 15g Fat: 28g Carbohydrate: 3g Fiber: 3g

Sunflower Infused Pork Kebabs

Preparation Time: 1 hour

Cooking Time: 30 minutes
Serves: 4
Ingredients

16 cubes of pork meat (4 pieces per person) 16 green pepper cubes

16 red onion cubes
8 pineapple cubes
¼ cup of sunflower butter 2 tablespoons of garlic powder 1 tablespoon of brown
sugar 2 tablespoons of soy sauce 1 teaspoon of chili flakes ½ teaspoon of
almond flour
Directions

Take a large bowl; add the pork cubes, peppers, onion and pineapple cubes, and
the sunflower butter, garlic powder, brown sugar, soy sauce, chili flakes and mix
well for one hour or overnight.
Heat a grill pan and spray oil on it.
Now place each pork cubes on the grill and cook for 10-12 minutes on each side.
Once cooked keep aside.
Next place the onions, peppers and pineapple and grill for 2 minutes on each
side. Once cooked keep aside.
Finally pour the marinade onto the grill pan. Let it boil then add the almond
flour. Stir quickly and also add the pork cubes, onions, peppers and pineapple
cubes. Toss quickly to evenly coat the pieces with the glossy marinade.
Serve hot Kebabs with Lettuce leaves and apricots.

Nutrition per Serving

Calorie: 200

Protein: 10g Fat: 18g

Carbohydrate: 3.1g Fiber: 3g

Low Carb No Bake Lemony Cheesecake

Preparation Time: 20 minutes

Setting Time: 1 hour
Serves: 6
Ingredients
3 cups of cream cheese
2 cups of heavy cream
2 packets of Splenda
2 ½ tablespoons of lemon juice + 1 tablespoon of vanilla essence
Directions
Take a large bowl and add in all the contents. Whip well.
Set into separate bowls or an airtight container and leave to set in the refrigerator
for one hour.

Nutrition per Serving

Calorie: 150

Protein: 6g

Fat: 12g

Carbohydrate: 0.7g
Coconut Raspberry Popsicles

Preparation Time: 10 minutes Setting Time: 1 hour Serves: 6

Ingredients 2 cups of thick coconut milk 1 cup of heavy cream 2 packets of

Splenda 6 teaspoons of sugar free raspberry flavored syrup Directions Take a
large bowl and add in all the contents. Mix well until frothy.
Pour into cups and set for 30 minutes in the freezer section. Then insert wooden
of plastic sticks and further freeze for 30 minutes and your popsicles are ready.

Nutrition per Serving

Calorie: 120

Protein: 8g Fat: 19g Carbohydrate: 0.8g Fiber: 1.4g

Blackberry Tarts

Preparation Time: 10 minutes Setting Time: 2 hours Serves: 6

Ingredients

Base: 1 cup of almond flour+ 1 cup of powdered coconut flakes+ ½ cup of

butter.
Filling: 1 cup of thick coconut milk
1 cup of heavy cream
1 cup of cottage cheese
¼ cup of Swerve+ ½ teaspoon of cinnamon powder 1 cup of fresh blackberries
or frozen ones

Directions

Take a large bowl and add the contents of the base and mix well with some cold
water.
Take a baking tart pan and press the dough into the moulds and leave in the
fridge to set.
Next, take a blender, and put in the coconut milk, heavy cream, cottage cheese,
cinnamon powder and blend well.
Pour the mixture into the crust base and leave to set for 30-45 minutes in the
fridge.
Finally top with blackberries and serve cold.
Nutrition per Serving

Calorie: 100

Protein: 7g

Fat: 16g

Carbohydrate: 2g Fiber: 1g
Coconut Bites

Preparation Time: 10 minutes

Setting Time: 20 minutes
Serves: 8
Ingredients
½ cup of egg whites
1 ½ cup of powdered coconut
2-3 drops of Stevia
Directions
Take a large bowl and add the egg whites. Beat well until fluffy. It should not
fall down when you turn the bowl over.
Now add coconut powder, Stevia and fold in gently.
Bake in an oven in a muffin pan at 160F for 15 minutes until edges are golden
brown in color.

Nutrition per Serving

Calorie: 65

Protein: 5g Fat: 12g Carbohydrate: 1.2g Fiber: 1.4g

Chocolate Mint Ice-cream

Preparation Time: 10 minutes

Setting Time: 3 hours
Serves: 12
Ingredients

4 packets of Stevia
2 cups of heavy cream
2 cups of almond milk
200 grams of grate dark chocolate
5 drops of peppermint extract
2drops of vanilla extract
Directions

Take a large mixing bowl and add the cream, milk, Stevia, only 100 grams of
dark chocolate and the extracts. Mix well and leave to freeze for 45 minutes.
Then take the container out and add the rest of grated chocolate and again freeze
for 2 hours.
Serve in small ice cream bowls.

Nutrition per Serving

Calorie: 180

Protein: 17g Fat: 28g Carbohydrate: 1.4g Fiber: 2g

Blackcurrant white chocolate Smoothie

Preparation Time: 10 minutes

Setting Time: 25 minutes
Serves: 4
Ingredients

1 packet of Stevia
1 tablespoon of whey powder
½ cup of grated white chocolate
1 cup of black currants
½ cup of hazelnuts
3 cups of almond milk
Directions

Take a small bowl and add the milk and hazelnuts. Let it soak for 30 minutes.
After than grind it to a fine and smooth paste. Keep it aside.
Now, take a blender and add the whey powder, Stevia, white chocolate, black
currants, hazelnut paste, and blend until smooth, creamy and thick.
Pour into tall glasses and keep in fridge for 10 minutes. Serve cold.

Nutrition per Serving

Calorie: 108

Protein: 12g Fat: 20g Carbohydrate: 2g Fiber: 4g

Strawberry Mousse

Preparation Time: 10 minutes

Setting Time: 2 hours
Serves: 4
Ingredients

1 packet of Stevia
4-6 strawberries
2 cups of heavy cream
1 scoop of whey powder
1 teaspoon of agar-agar soaked in 1 tablespoon of water
Directions

Take a blender and mix all the ingredients and pour into an airtight bowl and
leave to set for 1 ½ hours in the fridge.
Scoop into bowls and serve this creamy dessert

Nutrition per Serving

Calorie: 150

Protein: 15g

Fat: 25g

Carbohydrate: 3g

Fiber: 1.7g
Fluffy Instant Raspberry Cheesecake with White
Chocolate Sprinkles

Preparation Time: 10 minutes

Setting Time: 1hour
Serves: 4
Ingredients

1 ½ cups of cream cheese

½ cup of white chocolate grated
1 cup of almond milk
¼ cup of low sugar raspberry preserve
Directions

Take a blender and mix all the ingredients and pour into an airtight bowl and
leave to set for 1 hour in the fridge.
Scoop into bowls and serve this creamy dessert

Nutrition per Serving

Calorie: 80

Protein: 10g

Fat: 20g

Carbohydrate: 2.5g
Tiny Crab Bites

Preparation Time: 10 minutes

Cooking Time: 5 minutes
Serves: 4
Ingredients

1 cup of canned crab meat

1 bunch of chopped coriander leaves
3 tablespoons of Feta cheese
3 tablespoons of finely chopped onions
8 readymade low carb mini tart shells
Directions

Mix all the ingredients well, check seasonings.

Scoop into the mini tart shells and enjoy!

Nutrition per Serving

Calorie: 58

Protein: 9g

Fat: 13g

Carbohydrate: 2g
Spinach Rolls

Preparation Time: 10 minutes

Cooking Time: 5 minutes
Serves: 4
Ingredients

8 baby spinach washed and kept dry (2 per person)

8 slices of cold leftover cooked turkey/ chicken/ sausage/shrimps
8 teaspoons of cream cheese
A sprinkle of pepper
Olive oil
Directions

Mix the leftover meat of your choice with the cream cheese and pepper and olive
oil.
Scoop into the baby spinach leaves, roll and enjoy!
You can substitute meat with cucumbers and tomatoes too.

Nutrition per Serving

Calorie: 72

Protein: 10g

Fat: 18g

Carbohydrate: 1.1
Cool Cucumbers Sticks with Pumpkin Butter

Preparation Time: 10 minutes

Cooking Time: 5 minutes
Serves: 4
Ingredients

1 cup of boiled pumpkin

½ cup of goat cheese
Salt and pepper
3 tablespoons of bacon bits fried
Cucumber sticks
Directions

Blend the pumpkin, goat cheese, salt and pepper in a blender.

Add the bacon bits and mix with a spoon.
Scoop out into a small serving bowl and serve cucumber sticks or fish fingers.

Nutrition per Serving

Calorie: 65

Protein: 7g

Fat: 13g

Carbohydrate: 0.8
Salmon Spread Squares

Preparation Time: 15 minutes

Cooking Time: 15 minutes
Serves: 4
Ingredients

1 ½ cups of almond flour

10 tablespoons of butter+ salt
½ cup of salmon
4 tablespoons of mayonnaise
2 tablespoons of lime juice
1 teaspoon of paprika
2 tablespoons of finely chopped dill
Directions

Take a bowl and mix the almond flour and butter, salt and water to form a
dough.
Roll out and cut into squares and bake for 5 minutes.
Now take another bowl, add the salmon, mayonnaise, lime juice, paprika, and
dill. Mash the salmon with a fork and mix properly.
Scoop on a almond square and top with another almond square.

Nutrition per Serving

Calorie: 50

Protein: 6g Fat: 14g Carbohydrate: 1g Fiber: 0.8

Jack Bites

Preparation Time: 15 minutes

Cooking Time: 5 minutes
Serves: 4
Ingredients

8 slices of Monterey jack cheese (2 per person)

1 egg
4 spicy pork sausages chopped
½ cup of sour cream
2 tablespoons of mint leaves chopped
Directions

Take a bowl and beat the egg and pork sausages together.
Spray a non-stick pan with oil and pour the egg mixture and make a scrambled
egg. Leave it to cool.
Now sour cream and mint leaves to the cooled egg sausage mixture.
Scoop it on each cheese slice and serve.

Nutrition per Serving

Calorie: 70

Protein: 7g Fat: 16g Carbohydrate: 1.4g Fiber: 1.7g

Cauliflower Cheese balls

Preparation Time: 10 minutes

Cooking Time: 5 minutes
Serves: 4
Ingredients

1 cup of finely chopped cauliflower

2 tablespoons of fried pork rinds chopped
½ cup of mozzarella cheese
1 teaspoon of oregano
1 egg
¼ cup of pecan flour
Directions

1. Take a bowl and add all the ingredients well. Shape into small balls.
2. Place on a baking tray and bake for 5 minutes at 110F and enjoy when
golden brown.

Nutrition per Serving

Calorie: 85

Protein: 8g

Fat: 15g

Carbohydrate: 1g

Fiber: 0.4g
Chocolate Mug Cake
Preparation Time: 3 minutes
Cooking Time: 2 minutes
Serves: 2
Ingredients
1 large, Organic Egg
2 tablespoons Cocoa Powder (unsweetened)
2 tablespoons Splenda (or any other sugar substitute)
1.5 tablespoons heavy cream
¼ teaspoon baking powder
½ teaspoon vanilla extract
Cooking Spray
Pinch of salt
Directions
1. Spray a medium sized oven-proof mug with cooking spray. Set aside.
2. Beat the egg in a small bowl. Set aside.
3. In a separate larger bowl, mix together Cocoa Powder, Splenda, and a
pinch of salt.
4. Add heavy cream, vanilla extract, egg and the baking powder to the
dry ingredients and mix well.
5. Transfer the mixture into the mug. When done, firmly push the
mixture on top to release any air bubbles.
6. Bake for about 2 minutes or until the top of the cake becomes solid.

Nutrition per Serving

Protein: 7g Fat: 16g Carbohydrate: 2.7g Fiber: 1.1g
Chocolate Keto Brownies

Preparation Time: 5 minutes

Cooking Time: 30 minutes
Serves: 4-7 brownies, depending upon the cut size
Ingredients

1/3 cup Cream Cheese

3 large, organic Eggs
2 tablespoons melted Butter
2 tablespoons Cocoa Powder (unsweetened)
4 tablespoons Almond Flour
4 tablespoons Coconut Flour
1 teaspoon Vanilla Extract
¼ teaspoon Baking Powder
8 packets Truvia (or any sugar substitute)
¼ cup Almond Milk
Pinch of Salt
Directions
Preheat oven to 350F.
Take a bowl and combine together the cream cheese, eggs, melted butter,
almond milk and vanilla extract. Mix until smooth and thick.
In another bowl, combine together the cocoa powder, almond flour, coconut
flour, baking soda and Truvia and a pinch of salt.
Pour the egg and cheese mixture on top of the flour mixture and mix well.
When done, pour the batter into a baking pan or a cake pan. Bake for 30 minutes
(or until the brownies become set and firm).
After completely baked, let cool for five minutes and cut as desired.

Nutrition per Serving

Protein: 8g Fat: 19g Carbohydrate: 3g Fiber: 2g
Keto Cookie Dough

Preparation Time: 5 minutes

Serves: 1
Ingredients
2 tablespoons Heavy Cream
2 tablespoons Butter
1-tablespoon coconut flour
1 packet Truvia
½ teaspoon Vanilla extract
Pinch of Salt
Directions
Take all the ingredients and blend them together.
When the mixture becomes nice and firm, roll into ball shapes.
Put the dough balls on a cake pop stick.
Store in the freezer and serve later.

Nutrition per Serving

Protein: 6g
Fat: 16g
Carbohydrate: 2g
Fiber: 1g
Coconut Lemon Snow Balls

Preparation Time: 5 minutes

Total Time: 15 minutes
Serves: 10 - 12 balls
Ingredients
1 cup Cream Cheese
2 packets of True Lemon
2 packets Stevia
½ cup shredded Coconut (unsweetened)
Directions
Soften the cream cheese at room temperature.
When soft, pour the cheese in a bowl and mix together lemon and stevia. Blend
well.
Put this mixture in the freezer and harden it up a bit.
When done, roll into multiple balls. Depending on the size you can make upto
12.
Now dip each ball into the cup filled with coconut.
Your coconut snow ball is now ready. Serve immediately or freeze for a while
for more crispyness.

Nutrition per Serving (per ball)

Protein: 2.2g Fat: 6g Carbohydrate: o.7g Fiber: 0.4g
Keto Lemon Cheesecake

Preparation Time: 15 minutes

Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 6
Ingredients
For Crust
1 cup Almond Flour
3 tablespoons melted Butter
1 packet Splenda (about 1 ½ teaspoon)

For Filling
1 cup Cream Cheese
½ teaspoon Vanilla Extract
1 cup heavy Whipping Cream
Directions
Preheat oven to 350F.
Spray your baking pan with cooking spray.
In a bowl, combine the almond flour, butter and Splenda. Mix until crumbly.
Transfer the mixture into the baking pan. Press from the top to release any air
bubble and bake for about 10 minutes or until golden brown.
In the meantime, mix together the cream cheese, vanilla extract, and the
whipping cream using an electric mixer. Mix until the mixture thickens and soft
peaks form.
When both the crust and filling are ready, spread the filling evenly over the
crust.
Cover and freeze until the cake become nice and firm.

Nutrition per Serving

Protein: 6g
Fat: 21g
Carbohydrate: 2g Fiber: 1g
Chocolate Mousse

Preparation Time: 5 minutes

Cooking Time: 30 minutes
Total Time: 35 minutes
Serves: 3
Ingredients
4 tablespoons melted Butter (unsalted)
4 tablespoons Cream Cheese
1/3 cup Heavy Cream
1 tablespoon Cocoa Powder (unsweetened)
1 tablespoon Truvia
Directions
In a small bowl, combine the melted butter and Truvia and mix well.
Add the cream cheese and mix together until smooth.
When smooth, add the cocoa powder and blend again.
Whip the heavy cream and add to this mixture little by little, gradually blending
together everything.
When done, pour the mixture to a glass and freeze for about half an hour.

Nutrition per Serving

Protein: 5g
Fat: 24g
Carbohydrate: 1.7g Fiber: 1g
Fluffy Cheesecake

Preparation Time: 5 minutes

Total Time: 5 minutes
Serves: 3
Ingredients
1 cup Cream Cheese
½ cup Heavy Cream
4 tablespoons Sour Cream
3 packets Truvia
½ teaspoon Vanilla Extract
Directions
Pour all the ingredients in your electric mixer and whip until stiff peaks
are formed.
Top up with some whipped cream. Serve well!

Nutrition per Serving

Protein: 7g
Fat: 22g
Carbohydrate: 3g
Fiber: 3g
Bulletproof Chocolate Ice-Cream

Preparation Time: 5 minutes

Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 10
Ingredients
For Base:
¾ cup Butter
½ cup Almond Milk (unsweetened)
3 whole Organic Eggs
3 egg Yolks
1 teaspoon Vanilla Extract
¼ cup Cocoa Powder (unsweetened)
½ teaspoon Stevia
½ teaspoon Salt
For Swirl:
½ cup Almond Butter, softened
4 tablespoons Coconut Oil, melted
¼ teaspoon Stevia
Directions
Blend together the butter, eggs, yolks, almond milk, vanilla extract, cocoa
powder, stevia, and salt in a blender.
When the mixture becomes smooth enough, place into ice cream maker.
In the meantime, combine the almond butter, coconut oil, and Stevia in a small
bowl.
Combine this mixture until nice and smooth. Cool in a freezer until the ice cream
is done.
When done, swirl into the ice-cream maker for half a minute.
Store in the freezer for a little longer, and serve well!

Nutrition per Serving

Protein: 7g Fat: 24g Carbohydrate: 3gm Fiber: 1.1gm
Jello Cream Cheese Balls

Preparation Time: 5 minutes

Total Time: 5 minutes
Serves: 16 balls
Ingredients
1 packet Cream Cheese (Kraft’s)
1 packet of Sugar-free Jello
Directions
Slice the cream cheese into 16 squares.
Roll each square slices in your hands to give the shape of a ball.
Pour the jello powder into a bowl.
Roll each ball against the jello powder.
Cover with plastic wrap and freeze the cheese balls.

Nutrition per Serving (per ball)

Protein: 3g Fat: 9g Carbohydrate: 0.5g
Chocolate Cupcakes with Cream Frosting

Preparation Time: 10 minutes

Cooking Time: 15minutes
Total Time: 25 minutes
Serves: 7
Ingredients
1 cup Cocoa Powder (unsweetened)
1 cup Sweetener
5 tablespoons Butter
4 large, Organic Eggs
1 teaspoon Vanilla Extract
1 cup Cream Cheese
Directions
Preheat oven to 340F.
Melt the butter in a saucepan over low heat and mix the cocoa powder.
Using a mixer, whip eggs. Pour ½ cup sweetener and continue to mix. Continue
to do so until the mixture becomes nice and thick.
When done, combine the cocoa mixture and the egg mixture together.
Pour the batter evenly in your cupcake pan (with liners) and bake for about 15
minutes or until a toothpick inserted in the center of the cake comes out clean.
In the meantime, beat together cream cheese, ½ cup sweetener and vanilla
extract using a mixer. Mix until the frosting becomes light and fluffy. (Takes
about 3 minutes)

Nutrition per Serving

Protein: 9g
Fat: 24g
Carbohydrate: 4g
Fiber: 3g
Ketogenic Crème Brulee

Preparation Time: minutes

Cooking Time: minutes
Total Time: minutes
Serves: 2
Ingredients
4 Egg Yolks
4 tablespoon Erythritol
1 drop Liquid Stevia
1 cup Heavy Cream
1 teaspoon Vanilla Extract
Directions
Preheat oven to 350F.
In a mixing bowl, mix all the ingredients.
Strain the custard mixture through a fine sieve.
When done, pour the mixture into ramekins. (Uses about 4 ramekins) Place the
ramekins in a glass bakin dish. Fill the dish with water so that it comes half way
up to the side of the ramekins.
Bake for 40 minutes t 350F or until nice and set.
Let cool at room temperature and then transfer into the fridge.

Nutrition per Serving

Protein: 7g
Fat: 25g
Carbohydrate: 6g Fiber: 2g
Low Carb Lime Pie

Preparation Time: 10 minutes

Cooking Time: 50 minutes
Total Time: 60 minutes
Serves: 4
Ingredients
For Crust
2 tablespoons melted Butter ½ tablespoon Coconut Oil 1 cup raw Hazelnuts 1
large, organic Egg 2 tablespoons Chia seeds 1 Tablespoon Swerve Filling
1 cup Heavy cream ½ cup Sour cream 2 eggs
½ cup fresh Key Lime Juice 1 tablespoon Key Lime Zest 2 Tablespoons Swerve
¼ cup unsweetened coocnut flakes
Directions

Preheat oven to 350F.

Grind the raw hazelhuts in a food processor until they turn into flour.
Transfer the hazelnut flour into a mixing bowl and add the melted butter, chia
seeds and the swerve. Mix well until a dough is formed.
Grease your baking dish with the coconut oil.
When done, add the dough and firmly press the crust into the dish.
Bake for 20 minutes at 350F or until nice and set.
In the meantime, mix all the filling ingredients in a large mixing bowl and blend
the mixture using an immersion blender. Blend until smooth.
When the crust is done, remove from the oven.
Pour the filling evenly on top of crust and bake for 30 more minutes at 350F.
Once baked, remove from the oven and sprinkle the coconut flakes on top.
Refrigerate for a couple of hours and serve!

Nutrition per Serving

Protein: 12g
Fat: 29g
Carbohydrate: 7g
Fiber: 5g
Choco Coconut Bars

Preparation Time: 10 minutes

Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Serves: 10 bars
Ingredients
For the coconut layer:
2 cups shredded Coconut, unsweetened
4-5 tablespoons Coconut Oil
2 drops liquid Stevia

For the chocolate layer:

1 tablespoon melted butter
2 drops liquid Stevia
3 squares unsweetened chocolate (70%, Baker’s Unsweetened Chocolate)
Directions
To prepare the coconut layer:
Mix up all the ingredients and process in a food processor using S blade until a
dough is formed.
Withdraw the dough and press it into the bottom of a non sticky 9 x 5 pan.
When done, put the fan in the freezer while you prepare the chocolate topping.

To prepare the chocolate layer:

Mix the butter and the Chocolate Square and microware in medium heat until the
chocolate melts.
Pour in the stevia drops and stir well.
When done, spread this layer evenly over the chilled coconut layer.
Freeze for about 30 minutes more.
Slice into 10 equal pieces. Serve.

Nutrition per Serving

Protein: 3g Fat: 21g Carbohydrate: 2g Fiber: 0.6g
Chocolate Roll Cake

Preparation Time: 15 minutes

Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 2-4
Ingredients
For the cake:

1 cup Almond Flour

3 tablespoons melted Butter 3 medium sized, Organic Eggs 4 tablespoons
unsweetened Cocoa powder 3 tablespoons Sour Cream ¼ cup coconut Milk
1 teaspoon Vanilla extract 1 teaspoon Baking Powder 4 tablespoons Erythritol
For the filling:
1 cup cream cheese
4 tablespoons melted butter 4 tablespoons sour cream 3 tablespoons Erythritol 1
teaspoon Vanilla
Directions
Take a medium bowl and mix together the flour, cocoa powder and the baking
powder.
Now add all the remaining ingredients: butter, eggs, sour cream, milk, vanilla,
and erythritol.
Mix the ingredients until a dough is formed.
Spread the dough on a baking sheet and bake for 20 minutes at 350F.
Meanwhile, cream together all of the filling ingredients.
When the cake is done, spread the filling evenly on top and roll the cake.
Freeze it or serve it right away.

Nutrition per Serving

Protein: 11g
Fat: 26g
Carbohydrate: 4g
Fiber: 2g
Dark Chocolate Crunchy Cups

Preparation Time: 10 minutes

Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3 cups
Ingredients
2 tablespoons pure coconut oil
4 tablespoons almond butter
1 tablespoon cocoa powder, unsweetened
5 tablespoons shredded coconut
Stevia drops, to taste
Directions
In a medium bowl, mix together the coconut oil, butter and cocoa powder until
smooth.
Pour the stevia drops and add the shredded coconut. Mix again.
Fill into small muffin cups and freeze until they harden.
Serve chilled.

Nutrition per Serving

Protein: 7g Fat: 14g Carbohydrate: 4g Fiber: 1g
Keto Praline Ice-Cream

Preparation Time: 10 minutes

Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 2-3
Ingredients
1 tablespoon butter
2 cups almond milk, unsweetened
½ cups heavy whipping cream
3 egg yolks
3 tablespoon powdered sugar substitute (Erythritol)
4 tablespoons chopped pecans
¼ teaspoon kosher salt
¼ teaspoon caramel flavored extract
1 teaspoon Vanilla
Directions
In a medium sized bowl, combine together the almond milk and the whipping
cream.
Heat the mixture in a microware under high settings (2 minutes) When done, add
the egg yolks, Erythritol, kosher salt, caramel extract and vanilla and stir until
smooth.
Microwave the mixture for half a minute under high settings.
Stir again. Repeat the heating and stirring process until the mixture is thickened.
Pour the mixture into a bowl and freeze for half an hour.
In the meantime, heat the butter in a pan and sauté the pecan for a couple of
minutes or until toasted. Cool the mixture.
When the custard from the freezer is chilled, pour into the ice-cream maker and
process.
Add the pecan when the ice cream is just ready to be served.

Nutrition per Serving

Protein: 8g
Fat: 17g
Carbohydrate: 4g
Fiber: 1g
Keto Style Lime Tarts

Preparation Time: 10 minutes

Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 6 tartlets
Ingredients
Preparing the filling:
1 tablespoon melted butter 4 tablespoons lime juice
2 tablespoons lime zest
½ teaspoon vanilla extract 2 hass avocados, ripe
¼ teaspoon kosher salt
2 teaspoon granulated Stevia Preparing the tart shells: 1 cup flax meal
1 large organic egg
1 tablespoon olive oil
¼ cup almond butter
¼ teaspoon salt
1 tablespoon lime zest
2 teaspoon granulated stevia
Directions
For the filling:
Mix all the ingredients together in a bowl.
Process the mixture in a food processor until smooth.
Freeze for about half an hour.

For the shell:

Combine the egg, oil, almond butter and blend well.
Add the stevia, lime zest and salt, stirring continuously.
Add the flax meal and blend the mixture together until a firm dough is formed.
Press the dough into muffin cups and bake for 2 hours under 350F.
When baked, drain out the excess oil from the cups or just use paper towel to do
so.
Let cool. Add the filling and serve!

Nutrition per Serving

Protein: 10g Fat: 21g Carbohydrate: 6g Fiber: 2g
Chocolate Buns (unsweetened)

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 8
Ingredients
For buns:
4 medium sized, organic eggs
1 cup coconut milk
½ cup coconut flour
3 tablespoons cocoa powder, unsweetened
½ teaspoon baking powder

For crosses:
2 egg whites
2 tablespoons coconut flour
Directions
Preparing the buns:
Preheat your oven to 350F.
Beat the eggs with an electric beater. Pour in the coconut milk and beat again.
Add the cocout flour, cocoa powder and baking powder and beat some more.
When done, scoop the batter into muffin cups.

Preparing the crosses:

Beat the egg whites with the electric beater. Add the coconut flour and beat
some more.
Pour the mixture into a clear plastic bag. Cut off the corner and pipe onto the top
of the buns.
Bake for about fifteen minutes.

Nutrition per Serving

Protein: 8g Fat: 13g Carbohydrate: 2g Fiber: 1g
Keto Wonder Cake

Preparation Time: 5minutes

Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 1
Ingredients
2 tablespoons olive oil
2 tablespoons almond flour
2 tablespoons coconut flour
1 tablespoon cocoa powder, unsweetened
1 large, organic egg
4 tablespoons coconut/almond milk
½ teaspoon vanilla
¼ teaspoon baking powder
¼ teaspoon powdered stevia
Directions
Add all the ingredients into a coffee mug.
Mix well and microwave for about 2 minutes or until the cake gets puffy.

Nutrition per Serving

Protein: 8g
Fat: 13g
Carbohydrate: 4g
Fiber: 2g
Keto Chocolate Fudge

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 6 squares
Ingredients
1 cup coconut oil
¼ cup coconut milk, full fat
4 tablespoons cocoa powder
1 teaspoon vanilla
½ teaspoon Celtic salt
1 drop liquid stevia
Directions
Pour the coconut oil and the coconut milk in a bowl and mix them together with
a hand mixer. Mix for 5 minutes or until the color appears glossy.
Add the remaining ingredients into the bowl and mix again until the cocoa
powder is well combined.
Pour in a drop of stevia and mix again until everything is well combined.
Place a piece of parchment paper along the inside of a loaf pan and add the
mixture into it.
Freeze for about 15 minutes.
When chilled and set, pull the parchment paper along the edge. Remove the
parchment and cut the fudges into squares.
Serve or store in an airtight container and freeze for later use.

Nutrition per Serving

Protein: 6g
Fat: 17g
Carbohydrate: 1.4g
Fiber: 0.4g
Macaroons

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 20
Ingredients
½ cups finely shredded coconut, unsweetened
2 large egg whites
½ teaspoon celtic salt
4 tablespoons powdered erythritol
1 bar dark chocolate (90%)
Directions
Mix the egg whites and salt in a bowl.
With the help of an electric beater whip the egg whites until stiff peaks are
formed on top.
Add the powdered erythritol and whip again until really stiff.
Gently fold in the coconut with the help of a spatula.
Place a parchment along the cookie sheet.
Scoop the cookies and drop them on the parchment carefully.
Bake at 350F for about 15 minutes or until the color appears golden.
After the macaroons are cool, melt the dark chocolate and drizzle on top.
Serve right away or freeze for later use.

Nutrition per Serving

Protein: 6g
Fat: 10g
Carbohydrate: 1.3g Fiber: 0.4g
Chocolate Torte

Preparation Time: 10 minutes

Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 12 slices
Ingredients
For the cake:
¾ cup cocoa powder, unsweetened
½ cup melted butter
1 ¼ cup erythritol
2 drops liquid stevia
5 medium, organic eggs

For the frosting:

1 stick butter
1 cup cream cheese
3 tablespoons almond milk, unsweetened
1 drop liquid stevia
Directions
Prepping the cake:
Preheat oven to 370F.
Grease an ovenproof pan and line with a parchment. Grease the parchment as
well.
Pour the butter in a saucepan and brown it under low-medium heat.
Once brown, turn off the heat and slowly add the cocoa and the sweeteners.
Cool down the mixture in the freezer for a while. Once cool, whisk in one egg at
a time.
When done, bake for about 20 minutes.

Prepping the frosting:

Melt the butter and brown it in a saucepan.
Once light brown, add the cheese, milk, and stevia. Mix continuously until
creamy.
Allow the mixture to cool in the fridge for 20 minutes.
When nice and thick, spread the frosting on top of the cake.
Serve.

Nutrition per Serving

Protein: 7g
Fat: 18g
Carbohydrate: 4g
Fiber: 2g
Mint Chocolate Chip Ice-Cream

Preparation Time: 10 minutes

Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients
1 cup heavy cream
½ cup light cream
½ teaspoon vanilla extract
½ teaspoon liquid stevia
1 square dark chocolate
5-8 drops of peppermint extract
Directions
In a medium bowl, mix up the ingredients: heavy cream, light cream, vanilla,
stevia and the peppermint extract.
Whisk the ingredients well and put in the freezer for 20 minutes.
When chilled, process in the ice-cream maker.
Shave the dark chocolate and garnish the ice cream.
Serve away or freeze to consume later.

Nutrition per Serving

Protein: 7g
Fat: 12 g
Carbohydrate: 2gm Fiber: 2gm
Hazelnut Cheesecake Bites

Preparation Time: 10 minutes

Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 12
Ingredients
1 cup cream cheese
4 tablespoons cocoa powder, unsweetened
4 tablespoons ground hazelnut
1 tablespoon hazelnut syrup, sugar-free
Stevia drops/powder to taste
Directions
Soften the cream cheese in room temperature.
When softened, place the cheese in a bowl and add in the cocoa powder, syrup
and stevia.
Blend all the ingredients together using a spoon.
Carefully roll the mixture into 12 medium sized balls and dip each of them into
the ground hazelnut.
When done, place the balls into a freezer and serve when chilled.

Nutrition per Serving

Protein: 5g
Fat: 9g
Carbohydrate: 2g Fiber: 1g
Cocoa Almond Fat Bomb

Preparation Time: 5 minutes

Cooking Time: 40 minutes
Total Time: 45 minutes
Serves: 15-20 bombs
Ingredients
½ cup coconut oil, melted
½ cup almond butter
3 tablespoons cocoa powder, unsweetened
½ cup melted butter, salted if possible
Liquid stevia, to taste
Directions
Mix up all the ingredients in a bowl and blend together for about a minute.
Scoop the mixture into paper mini muffin cups and line them up in a cookie
sheet.
Freeze for about 40 minutes.
Pop up the bombs and serve or store them in a bag or other containers in the
freezer.

Nutrition per Serving

Protein: 4g Fat: 15g Carbohydrate: 2g Fiber: 0.7g

Coconut Chocolate Fat Bomb

Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30

minutes Serves: 6
Ingredients
For the filling:
1 ½ cups shredded coconut, unsweetened
½ cup raw coconut butter
2 tablespoons coconut oil
2 tablespoons almond butter
2-3 packets truvia

For the topping:

1.5 oz dark chocolate (90% or higher cocoa)
3 tablespoons whipping cream
½ teaspoon vanilla extract
2 packets truvia
Directions
Grease your 9x9 baking pan.
Mix up the coconut butter, coconut oil, shredded coconut and almond butter in a
sauce pan and heat under medium settings until the texture is melted and smooth.
Pour the mixture into the pan and freeze about 15 minutes or until it gets set.
Meanwhile, melt the dark chocolate in a double boiler.
When melted, add the cream, vanilla extract and truvia and stir well until the
mixture is well combined.
Pour this chocolate mixture over the chilled coconut mixture and spread evenly.
Let it set and cut into 6 squares.
Serve or store in the freezer to serve later.

Nutrition per Servings

Protein: 6g Fat: 16g Carbohydrate: 3g Fiber: 1g
Keto Lemon Clouds

Preparation Time: 10 minutes

Cooking Time: -
Total Time: -
Serves: 14 bombs
Ingredients
4 tablespoons melted butter
4 tablespoons coconut oil
4 tablespoons cream cheese
4 tablespoons heavy cream
2 tablespoons lemon juice
½ teaspoon vanilla
Sweetener, to taste
Directions
Pour the cream cheese in a sauce pan and heat in short bursts.
Pour the melted butter and coconut oil and blend until the mixture is well
combined.
Add the heavy cream and whisk for a while.
Pour in the lemon juice and the vanilla extract.
Add the sweetener according to your taste.
When done, pour the mixture into your icecube tray and freeze overnight.
Your fat bombs are ready the next morning.
Serve before they melt or store in the fridge to serve later.

Nutrition per Serving

Protein: 2g
Fat: 11g
Carbohydrate: 1g
Fiber: 0.4g
Dark Almond Fat Bomb

Preparation Time: 5 minutes

Cooking Time: 2 hours
Serves: 2
Ingredients
1 tablespoon coconut oil
2 tablespoons almond butter
1 tablespoon heavy cream
1 tablespoon cocoa powder, unsweetened
1-2 drops liquid stevia
Directions
Put the almond butter in a coffee mug.
Pour in the coconut oil, heavy cream, cocoa powder and the stevia.
Blend the ingredients well until well combined.
Freeze for about 2 hours.
Scoop and serve!

Nutrition per Serving

Protein: 5g
Fat: 14g
Carbohydrate: 3g
Fiber: 1g
Vanilla Mocha Fat Bomb

Preparation Time: 5 minutes

Cooking Time: 30 minutes
Total Time: 35 minutes
Serves: 2 cups
Ingredients
4 tablespoons melted butter
3 tablespoons coconut oil
2 tablespoons heavy cream
1 tablespoon cocoa powder, unsweetened
½ teaspoon coffee
Stevia, to taste
Directions
Melt the butter and pour in a coffee mug. Add the heavy cream and stir well.
Set the mug aside to cool.
In a medium bowl, mix together the coconut oil, cocoa powder, coffee and
stevia.
After the butter-cream mixture cools, add them into the bowl and blend until
well combined.
Pour this mixture into a muffin tin or muffin cups to the top.
Add the popsicle sticks and freeze for about 30 minutes.
Serve.

Nutrition per Serving

Protein: 5.6g
Fat: 13g
Carbohydrate: 2g Fiber: 0.4g
Keto Peppermint Fat Bomb

Preparation Time: 5 minutes

Cooking Time: 30 minutes
Total Time: 35 minutes
Serves: 3-4
Ingredients
½ cup coconut butter, melted
1/3 cups shredded coconut, unsweetened
3 tablespoons coconut oil, melted
2 tablespoons cocoa powder, unsweetened
1 teaspoon peppermint extract
Directions
In a medium bowl, combine together the coconut butter, shredded coconut, 1
tablespoon of coconut oil and peppermint extract.
Blend the ingredients together and pour into silicon molds/muffin tins, filling
half way.
Freeze for about 15 minutes or until firm.
Meanwhile, mix together the remaining 2 tablespoons of coconut oil and cocoa
powder and combine well.
When the mixture in the freezer gets chilled and firm, pour in the cocoa mixture,
filling each mold/paper completely.
Freeze for 15 more minutes until the bombs get hardened.

Nutrition per Serving

Protein: 6g
Fat: 15g
Carbohydrate: 3g Fiber: 1g
Creamy Cinnamon Fat Bomb

Preparation Time: 5 minutes

Cooking Time: 20minutes
Total Time: 25 minutes
Serves: 2
Ingredients
½ cup creamed coconut
½ teaspoon cinnamon
2 tablespoons coconut oil
2 tablespoons almond butter
Directions
Mix together the coconut cream and ¼ teaspoons of cinnamon.
Put the mixture into the muffin tins/cups, filling about ¾ portion of the cup.
In a bowl, mix together 1 tablespoon of coconut oil and 1 tablespoon of almond
butter. Whisk for a while and spread this mixture evenly over the creamed
coconut.
Freeze for about 10 minutes.
Meanwhile, mix together the remaining ingredients: 1 tablespoon of coconut oil,
1 tablespoon of butter and ¼ teaspoon of cinnamon into a bowl and whisk
together.
Drizzle this mixture on top of the chilled bomb and freeze for five more minutes.

Nutrition per Serving

Protein: 4g Fat: 14g Carbohydrate: 1.5g Fiber: 0.3g

Pumpkin Butter Bomb

Preparation Time: 10 minutes

Cooking Time: 60 minutes
Total Time: 70 minutes
Serves: 8-12
Ingredients
2 tablespoons coconut oil, melted
2 tablespoons butter, melted
½ cups pumpkin
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
Stevia, to taste
Directions
In a bowl, blend together the (hot/melted) coconut oil and (hot/melted) butter.
Stir in the pumpkin and whip well until creamy and smooth.
Pour in the desired amount of stevia and the spices and stir well.
Line a parchment along a baking pan and pour in the mixture.
Freeze for about 10 minutes until the mixture is set.
When set, remove from the fridge and roll the mixture into small-medium size
balls.
When done, immediately put back into the fridge and freeze for about an hour.
Serve.

Nutrition per Serving

Protein: 4g
Fat: 17g
Carbohydrate: 3g
Fiber: 0.6g
Keto Multi Spice Fat Bomb

Preparation Time: 10 minutes

Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 8
Ingredients
1 cup cream cheese
½ cup splenda
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon ground nutmeg
½ cup melted coconut oil
1 square dark chocolate (80% or up)
Directions
Place all the ingredients (except the coconut oil) into your food processor.
Process in a low speed.
When almost done, pour the coconut oil in a thin stream into the mixture and
process for a while.
When done, divide the mixture into 8 equal portions and roll into 8 balls.
Freeze for about 20 minutes.
Meanwhile, melt the dark chocolate.
When the bomb is chilled, pour the chocolate on top and freeze for a while.
Serve.

Nutrition per Serving

Protein: 6g Fat: 16g Carbohydrate: 4g Fiber: 2g

Maple Butter Bombs

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 8
Ingredients
1 cup cream cheese
½ cup melted butter
4 teaspoon coconut oil
4 teaspoon bacon fat
4 tablespoons maple syrup, unsweetened/sugar-free
6 strips bacon, cooked, crispy and crumbled
Directions
Combine all the ingredients (except 2 bacon stripes) in an oven-proof bowl and
microwave the mixture until the ingredients get melted and smooth.
Pour this mixture in a pan and freeze for about 15 minutes or until it gets firm.
Remove from the freezer, add the remaining bacon slices and serve.

Nutrition per Serving

Protein: 9g Fat: 19g Carbohydrate: 3g Fiber: 0.7g

Deep Chocolate Bombs

Preparation Time: 10 minutes

Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 8
Ingredients
1 cup shredded coconut, unsweetened
½ cup coconut oil, melted
½ cup cream cheese
2 tablespoon cocoa powder
¼ teaspoon cinnamon
2-3 packets splenda
Directions
Pour the coconut oil in a saucepan and warm it under low-medium settings.
Add the shredded coconut, ¼ cup cream cheese, coconut oil, cinnamon and
splenda and mix well.
Line a shallow pan with a wax foil and pour in the mixture.
When done, firmly press the mixture down and make sure it is hard and solid.
Freeze for about 30 minutes.
Meanwhile, mixup the cocoa powder and the remaining ¼ cup cream cheese and
melt the mixture under low heat.
When the coconut mixture is nice and frozen, pour the cocoa mixture on top.
Freeze for 15 more minutes.
Serve right away, or store to serve later.

Nutrition per Serving

Protein: 6g
Fat: 14g
Carbohydrate: 4g Fiber: 2g
Cinnamon Ball Bombs

Preparation Time: 10 minutes

Cooking Time: 90 minutes
Total Time: 100 minutes
Serves: 12
Ingredients
1 cup melted butter
1 cup almond milk
1 cup shredded coconut, unsweetened
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon stevia
Directions
Fill up your saucepan with 3 cups of water and place a glass bowl over the
saucepan. (This acts as a double boiler.) Excluding the shredded coconut, add all
the other ingredients into the double boiler and heat under medium settings.
Stir the ingredients as they gradually melt and then remove from the heat.
Freeze the mixture for about half an hour until firm enough to roll into balls.
When firm, roll into 1-inch balls and then roll over the shredded coconut.
Freeze the balls for about an hour.
Serve or freeze more to serve later.

Nutrition per Serving

Protein: 7g Fat: 16g

Carbohydrate: 4g Fiber: 2g
Pecan Fat Bombs

Preparation Time: 2 minutes

Cooking Time: 7 minutes
Total Time: 9 minutes
Serves: 2
Ingredients
4 pecan halves
½ tablespoon almond butter
½ teaspoon orange zest, finely grated
Pinch of salt
Directions
Toast the pecan halves in the microwave oven at 350F for about 7 minutes.
When toasted, set aside to cool.
In a small mug, mix together the butter, orange zest and blend together until
creamy.
Spread this mixture between the pecan halves and drizzle the salt on top.
Serve.

Nutrition per Serving

Protein: 3g Fat: 8g Carbohydrate: 1g Fiber: 0.3g

Pumpkin Cheesecake Fat Bombs

Preparation Time: 10 minutes

Cooking Time: - minutes
Total Time: - minutes
Serves: 10 – 12 slices
Ingredients
½ cup pumpkin puree
½ cup melted butter
6 tablespoons cream cheese
1 teaspoon vanilla
¼ teaspoon ground cinnamon
Pinch of salt (1/8 teaspoon)
Sweetener, to taste
Directions
Melt the butter in a saucepan under low heat.
Pour in the pumpking puree and whisk the mixture.
Add the cream cheese, cinnamon, salt and sweetener and whisk until smooth.
Add the vanilla and mix completely.
When done, remove the saucepan from the heat.
Line up a baking dish with a wax paper.
Pour the mixture into the dish and freeze for 8-10 hours.
Serve chilled or store in air tight bag to serve later.

Nutrition per Serving

Protein: 6g
Fat: 14g
Carbohydrate: 1.5g Fiber: 1g
Almond Bombs

Preparation Time: 10 minutes

Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 8
Ingredients
2 tablespoons coocnut flour
4 tablespoons coconut oil, melted
4 tablespoons cocoa powder, unsweetened
2 tablespoon almond butter
1 square dark chocolate, melted
Splenda, to taste
Directions
In a medium bowl, mix together the cocoa powder and the coconut oil.
Pour in the almond butter and blend the mixture until smooth.
Add the coconut flour and splenda and mix until well combined.
When done, separate the mixture into 8 different portions and roll into 8
different round-medium sized balls.
Freeze the bombs for about 15 minutes.
When chilled and firm, dip each bombs into the dark chocolate and freeze for
another 10 minutes.
Serve.

Nutrition per Serving

Protein: 5g
Fat: 17g
Carbohydrate: 1.5g Fiber: 1g
Blueberry Crushed Coconut Bombs

Preparation Time: 10 minutes

Cooking Time: 40 minutes
Total Time: 50 minutes
Serves: 10
Ingredients
½ cup blueberries, crushed
2 tablespoons butter, melted
2 tablespoons cream cheese
2 tablespoons coconut cream
3 tablespoons coconut oil
Splenda, to taste
Directions
Put the crushed blueberries into your 9 x 9 pan.
Melt the butter and the coconut oil in a saucepan under low heat settings and let
cool for a while.
When cooled, add the cream cheese, coconut cream into the sauce pan and blend
for 2 minutes.
Pour in the splenda and blend some more.
When smooth and creamy, pour this mixture in the 9 x 9 pan and freeze for 40
minutes.
When chilled, remove from the freezer and slice into 10 evenly sized pieces.
Serve or store for later.

Nutrition per Serving

Protein: 7g
Fat: 15g
Carbohydrate: 2.5g Fiber: 3g
Strawberry – Mocha Fat Bomb

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 12
Ingredients
For the chocolaty texture:
2 tablespoons melted butter
2 tablespoons coconut oil
1 tablespoon cocoa powder
Splenda, to taste

For the strawberry texture:

¼ cup mashed strawberry
½ tablespoons melted butter
½ teaspoons coconut oil
½ tablespoon heavy cream
Splenda, to taste
Directions
For the chocolate half, first soften the butter in an oven and let cool.
Add all the remaining ingredients and blend the mixture together. Set aside.

For the strawberry half, mix together the mashed strawberry and the heavy
cream. Heat in the oven for about 15 seconds or until warm.
Pour the melted butter, coconut oil and the Splenda into the strawberry mixture
and blend until smooth.
Pour the chocolate mixture into the cupcake liner, filling only the half way.
Fill up the remaining half with the strawberry mixture.
Freeze for about 20 minutes.
When done, pop out the bombs and serve or store to serve later.

Nutrition per Serving

Protein: 4g
Fat: 13g
Carbohydrate: 2.7g Fiber: 1g
Walnut Butter Bomb

Preparation Time: 10 minutes

Cooking Time: 50 minutes
Total Time: 60 minutes
Serves: 6
Ingredients
4 tablespoons butter, melted
4 tablespoons almond butter, melted
4 tablespoons coconut oil
¼ cup chopped walnuts
1 bar dark chocolate (80% cocoa or up)
Splenda, to taste
Directions
In a medium bowl, mix up all the ingredients.
Microwave for about 20 seconds or until warm.
Blend the mixture well until well combined.
Pour the mixture into muffin tins and freeze for about 40 minutes or until firm.
Melt the dark chocolate and top up the fat bomb.
Freeze for 10 more minutes.
Serve.

Nutrition per Serving

Protein: 7g Fat: 16g Carbohydrate: 3.4g Fiber: 2g

Ketogenic Shortbread Cookies

Preparation Time: 10 minutes

Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 10
Ingredients
4 tablespoons butter
1 cup almond flour
¼ cup swerve (or any sweetener)
¼ teaspoon vanilla
Directions
Preheat oven to 340F and grease the baking sheet with a cooking spray.
Pour the butter, swerve, and vanilla in a medium bowl and mix well.
Add the almond flour gradually as you mix the ingredients in the bowl. Mix until
a firm dough is formed.
Roll the dough over a lightly floured surface.
When done, cut the dough into 10 even sized pieces. Round the pieces and place
on the baking sheet.
Bake for about 15 minutes or until the color appears light golden brown.
Let cool and serve.

Nutrition per Serving

Protein: 4g
Fat: 13g
Carbohydrate: 2g Fiber: 1g
Chocolate Chip Cookies

Preparation Time: 10 minutes

Cooking Time: 12 minutes
Total Time: 22 minutes
Serves: 1-2
Ingredients
2 tablespoons melted butter
2 egg yolks (organic, grassfed)
½ cup almond flour
½ teaspoon vanilla
¼ teaspoon salt
2 tablespoon chocolate chips (Stevia sweetened)
Sweetener, to taste
Directions
Preheat oven to 350F.
Place the melted butter in an oven proof coffee mug.
Stir in the sweetener. Add the egg yolk, vanilla and salt and stir until the
ingredients are well combined.
Add the almond flour and stir some more until well incorporated.
Add the chocolate chips and stir some more.
Bake for about 10-12 minutes.
Let cool for a while and serve.

Nutrition per Serving

Protein: 6g Fat: 16g Carbohydrate: 4g Fiber: 1g

Keto Butter Cookies

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 15
Ingredients
½ cup grass fed, butter
1 cup almond flour
1 teaspoon vanilla
1 large, organic egg
Stevia, to taste
Directions
Preheat oven to 350F.
Pour the butter in a saucepan and melt it under a low-medium heat settings.
Pour in all the remaining ingredients and stir until well incorporated.
Line a parchment along baking sheet and pour in the mixture.
Bake for about 15 minutes.
Once cool, cut into 15 even sizes and serve.

Nutrition per Serving

Protein: 7g Fat: 12g Carbohydrate: 2g Fiber: 1g

Keto SnickerDoodle Cookies

Preparation Time: 15 minutes

Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 12 cookies
Ingredients
¼ cup butter
1 large, organic egg
1 ½ cups almond flour
½ teaspoon vanilla
½ teaspoon baking soda
½ teaspoon cream tartar (optional)
Sweetener, to taste
Pinch of salt
Directions
Preheat oven to 350F.
In a medium bowl, mix together the butter, eggs and sweetener.
Add all the remaining ingredients and mix together until a firm (or soft) dough is
formed.
Bake for 10 minutes or until light golden.

Nutrition per Serving

Protein: 5g
Fat: 9g
Carbohydrate: 2g Fiber: 1g
Walnut Cookies

Preparation Time: 15 minutes

Cooking Time: 60 minutes
Total Time: 75 minutes
Serves: 18 pieces
Ingredients
¼ cup melted butter
1 medium sized, organic egg
1 ½ cup almond flour
½ teaspoon baking soda
½ cup chopped walnuts
2 tablespoons xylitol (or any other sweetener)
Pinch of salt
Directions

Preheat the oven to 350F.

Pour the butter in a medium bowl and add the xylitol. Stir the mixture until
creamy.
Stir in the egg and pour in the remaining ingredients.
Combine the mixture until a smooth batter forms.
Remove the batter from the bowl and wrap around a plastic and freeze for about
40 minutes.
Remove from the freezer and cut the batter into 9 slices.
Line up a baking sheet with parchment and place all the slices on top.
Bake for about 18-20 minutes or until set and light golden.
When done, let cool for a while and serve.

Nutrition per Serving

Protein: 4g
Fat: 11g
Carbohydrate: 2g Fiber: 1g
Coconut Pecan Cookies

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 12
Ingredients
½ cup almond butter
2 tablespoons coconut oil, melted
2 medium sized, organic eggs
¼ cup xylitol (or other suitable sweetener)
½ teaspoon vanilla
¼ teaspoon ground cinnamon
½ cup coconut flakes
¼ cup coconut flour
¼ cup ground pecan
Directions
Preheat oven to 350F.
In a medium sized bowl, mix together butter, eggs, oil, xylitol, vanilla and the
ground cinnamon. Mix together until well incorporated.
Add the remaining ingredients and mix until a light dough forms.
Place a parchment on a baking sheet.
Cut 12 evenly sized pieces of batter and put into the sheet.
Bake for 20 minutes or until golden brown.
Let cool and serve.

Nutrition per Serving

Protein: 5g Fat: 13g Carbohydrate: 3g Fiber: 1g

Coconut Chia Hemp Seed Cookies

Preparation Time: 10minutes

Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 12-15
Ingredients
½ cup hemp seed
½ cup unsweetened coconut, finely shredded
4 tablespoons chia seeds
2 large, organic eggs
4 tablespoons coconut flour
4 tablespoon coconut oil, melted
½ teaspoon ground cinnamon
4 tablespoons erythritol (or any desired sweetener)
Pinch of salt (1/8 teaspoon)
Directions
Preheat the oven to 350F.
Put all the ingredients in a large bowl and mix until a dough forms.
Line up a parchment along a baking sheet.
Bake for about 15 minutes or until the color appears golden.
Let cool and serve.

Nutrition per Serving

Protein: 6g Fat: 14g Carbohydrate: 3g Fiber: 2g

Thin Mints Keto Cookies

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 6
Ingredients
For the cookies:
½ cup whey protein
2 tablespoon finely shredded coconut, unsweetend 2 tablespoons cocoa powder,
unsweetened (80% or up) ½ teaspoon peppermint extract 4 tablespoons almond
milk, unsweetened 4 tablespoons coconut oil, melted ½ teaspoon liquid stevia
For the filling:
5 tablespoon stevia chocolate chips 1 teaspoon coconut oil
Directions
Combine together the whey, shredded coconut, cocoa powder, peppermint,
stevia and coconut oil in a large bowl.
Stir the ingredients until until well combined.
Pour in the almond milk and stir again until the mixture is smooth.
Scoop out tablespoons of this mixture into silicone muffin tins and freeze for
about 10 minutes.
In the meantime, combine the chocolate chips and coconut oil in a coffee mug
and melt the oil in an oven.
Once the cookies are set and chilled, pop them up one by one and drizzle a
spoonful of chocolate chip mixture on the bottom side of each of the cookies.
Once done, line a parchment on the baking sheet, place all the cookies on it and
freeze for 20 minutes.
Serve or store for later use.

Nutrition per Serving

Protein: 10g Fat: 15g Carbohydrate: 4g Fiber: 2g
Keto Sandwich Cookies

Preparation Time: 10minutes

Cooking Time: 30minutes
Total Time: 40 minutes
Serves: 6-8
Ingredients
For the cookies:
3 large, organic eggs
½ cup cream cheese, softened
1 tablespoon cocoa, 80% or up
1 ½ tablespoon lime zest
Sweetner, to taste

For the filling:

½ cup cream cheese
2 tablespoons melted butter
3 tablespoons heavy cream
1 tablespoon cocoa, unsweetened
Sweetener, to taste
Directions
Preheat oven to 350F.
In a medium bowl, whip the egg whites until stiff peaks form.
In another bowl, mix together the egg yolks, cream cheese, cocoa, zest and the
sweetener. Mix until well combined.
Carefully fold the cream cheese mixture into the egg whites.
Roll the batter and put them on a cookie sheet and bake for about 25 minutes.
In the meantime, mix up all the filling ingredients and until the mixture turns
fluffy.
Fill up cookies on top and bottom.
Serve.

Nutrition per Serving

Protein: 8g Fat: 15g

Carbohydrate: 4g Fiber: 2g
Bacon Onion Cookies

Preparation Time: 10 minutes

Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 10
Ingredients
1 cup almond flour
½ cup flax meal
2 teaspoons onion powder
1 large, organic egg
3 slices bacon, cooked, crispy, crumbled
½ teaspoon sea salt
½ teaspoon ground pepper
Directions
Preheat oven to 350F.
In a medium bowl, place the almond flour, flax meal, onion powder, salt and
pepper and mix until well combined.
Add the egg and whisk all the mixture until a firm dough firms.
Add the crispy, crumbled bacon to the dough.
Separate about 10 equal portions of the dough and place them on baking sheet.
(lined up with parchment paper) Flatten the dough according to the desired size.
Bake for about 10 minutes or until the cookies appear golden.
Serve or store!

Nutrition per Serving

Protein: 10g Fat: 17g Carbohydrate: 4g Fiber: 2g