Keto Cheddar Broccoli Soup

Keto Cheddar Broccoli Soup

Ingredients: 4 cups chopped broccoli 1 stick of butter 2 cups shredded cheddar cheese ¼ cup chopped onion ¼ cup chopped celery ¼ cup shredded carrots ¼ tsp salt 1 tsp black pepper ⅛ tsp cayenne pepper ¼ tsp paprika 3 cups chicken broth ½ cup heavy cream 1 tsp xanthan gum Instructions: Start by prepping all your 

Keto Glazed Coconut Muffins

Keto Glazed Coconut Muffins

ingredients: 6 eggs 4 tbsp melted butter 4 tbsp melted coconut oil 1/4 cup almond milk 1.5 tbsp vanilla extract 1/2 cup sugar substitute, granulated 2/3 cup coconut flour 1 tsp baking powder 1/2 tsp salt Directions: Preheat the oven to 375. Whisk together the 

Keto Cinnamon Roll

Keto Cinnamon Roll

Ingredients: ▢ 175 g shredded mozzarella (see notes!) (1 1/2 cups) ▢ 80 g almond flour (extra fine) (3/4 cup) ▢ 2 tbsp cream cheese ▢ 1 egg room temperature ▢ 1/2 tsp baking powder For the filling: ▢ 2 tbsp water ▢ 2 tbsp 

Keto Chicken Taco Chili Stuffed Jalapenos

Keto Chicken Taco Chili Stuffed Jalapenos

**So I had leftovers and decided to get creative; this recipe is for a whole crockpot of chicken taco chili (about 4-5 servings) Ingredients for chili: Chicken (1 lb) Keto tomato sauce (I used Rao’s about 10 oz) Chicken broth (about 7 oz) Taco Seasoning 

Keto Cheezits dupe cheese crackers

Keto Cheezits dupe cheese crackers

Stuff: 6 oz. Shredded cheddar cheese (About 1 and 1/2 cups) 1-1.5 Oz. PARMESAN 3 oz. Almond flour 1 tsp. baking powder 1 egg Kosher salt for sprinkling on top of the crackers. Do: Begin by pre-heating your oven to 250F. These will need to 

Keto Enchilada Meatballs

Keto Enchilada Meatballs

Course: Main Course Cuisine: Mexican Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 6 Calories: 316kcal Ingredients 1 lb ground chicken 1 bell pepper minced 1 jalapeño minced 1/2 white onion minced Handful cilantro minced 1 tablespoon taco seasoning 1/2 lime juiced 1 cup Mexican blend cheese 3 tablespoons oil for frying Toppings: 8 ounces enchilada sauce we use Fonterra 1/2 cup Mexican blend cheese 1/4 cup sour cream 1 jalapeño thinly sliced Cilantro minced Instructions Preheat the