KETO RANCH DRESSING

INGREDIENTS:

  • 1 Cup Mayo (Chosen Foods Or Primal Kitchen)
  • ½ Cup Organic Pasture-Raised Sour Cream
  • ¼ Cup Organic Pasture-Raised Heavy Whipping Cream
  • 2 Tablespoons Organic Dried Parsley
  • ½ Teaspoon Organic Dried Dill
  • ½ Teaspoon Organic Garlic Granules
  • ½ Teaspoon Organic Onion Powder
  • ¼ Teaspoon Organic Basil
  • ¼ Teaspoon Organic Black Pepper

DIRECTIONS:

Combine all ingredients in a 32 oz. wide mouth mason jar. Blend with an immersion blender until smooth. Refrigerate. Experiment with different spices and herbs for additional flavors and health benefits: turmeric, rosemary, marjoram, cumin, ginger, etc.

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KETO ICE CREAM

INGREDIENTS:

  • 1 Can Organic Coconut Milk (Full-Fat)
  • 3 Organic Egg Yolks
  • 1/3 Cup Of Granulated Monkfruit/Erythritol
  • 1 Tsp Organic Vanilla Extract
  • ¼ Cup Of Organic Coconut Oil At Room Temperature
  • ¼ Tsp Sea Salt

DIRECTIONS:

Blend until well combined. Refrigerate for a faster ice cream. Prepare in ice cream maker for 15-20 minutes. (I recommend the Cuisinart ICE-21R from Amazon)

To the above recipe you can add many different spices, nuts, fruits. My favorite is:

  • ½ Cup of Macadamias
  • 1 Tablespoon Cinnamon

Other Ingredients That Work Well:

  • Ginger
  • Pistachios
  • Walnuts
  • Almond butter
  • Blueberries
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KETO HOLLANDAISE SAUCE

INGREDIENTS:

  • ½ Cup Melted Organic Butter
  • 6 Organic Egg Yolks
  • 4 Teaspoon Organic Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Organic Paprika Or Cayenne If You Want It Spicy Hot
  • 1/2 Teaspoon Organic Turmeric Powder

DIRECTIONS:

Blend the egg yolks and lemon juice. With the blender on low, slowly pour in the melted butter in a steady stream. Add salt, turmeric and paprika, then pulse a few times to combine. Serve immediately.

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KETO FUDGE

INGREDIENTS:

  • 8 Oz (225 G) Organic Grass-Fed Cream Cheese
  • ½ Cup (120 G) Organic Grass-Fed Butter
  • ½ Cup (120 G) Organic Almond Butter
  • 2 ½ Tbsp Birch Xylitol Or Lakanto Monkfruit Sweetener
  • 1 Teaspoon Organic Vanilla Extract
  • 2 Scoops Primal Kitchen Collagen Fuel (Chocolate Or Vanilla)

DIRECTIONS:

Melt and stir cream cheese, butter, almond butter over low heat. Scrape into mixing bowl and add remaining ingredients. Blend with immersion blender until smooth. Scrape evenly into parchment paper lined 6 inch pyrex. Refrigerate at least 2 hours. Remove parchment paper and cut into 36 squares.

Serving: 1 square

Calories: 72

Fat: 7 grams

Carbs: 1 gram

Protein: 2 grams

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KETO CHOCOLATE MUFFINS

INGREDIENTS:

  • 1 Cup Organic Golden Flaxseed Meal
  • ¼ Cup Organic Cacao Powder
  • 1 Tablespoon Organic Cinnamon
  • ½ Tablespoon Aluminum Free Baking Powder
  • ½ Teaspoon Salt
  • 1 Large Organic Egg
  • 2 Tablespoons Melted Organic Coconut Oil (Not Hot)
  • ¼ Cup Sugar-Free Caramel Syrup (Melt 1/8 Cup Birch Xylitol In 1/8 Cup Water)
  • ½ Cup Organic Pumpkin Puree
  • 1 Teaspoon Organic Vanilla Extract
  • 1 Teaspoon Raw Organic Apple Cider Vinegar

DIRECTIONS:

Preheat your oven to 350°F and combine all ingredients in a deep mixing bowl and mix to combine. Spoon batter into well-greased or lined muffin pan or use silicone muffin cups. Bake in the oven for about 15 minutes. You should see the muffins rise and set on top. Remove from oven and cool on a rack. Enjoy with butter or ghee!

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KETO BREAD

INGREDIENTS:

  • ½ Cup Organic Psyllium Husks
  • 1 Teaspoon Aluminum Free Baking Powder
  • 1 Teaspoon Fine Sea Salt
  • ¾ Cup Organic Creamy Almond Butter
  • 5 Large Organic Pasture-Raised Eggs
  • ¼ Cup Avocado Oil
  • 1/3 Cup Water
  • ¼ Cup Grass-Fed Beef Gelatin (Vital Proteins) 

DIRECTIONS:

Combine dry ingredients. Combine wet ingredients except for water and gelatin: mix well. Slowly melt gelatin into water and whisk until smooth. Add to wet ingredients. Combine all ingredients and mix well. Scrape the dough into a loaf pan lined with parchment paper. Bake at 350 for 1 hour and then remove from parchment and allow to cool. Enjoy!

Options: Caraway Seeds, Rosemary Powder

16 Slices Per Loaf:

151 Calories Per Slice
11.5 Fat Grams
4.7 Carb Grams
7.1 Protein Grams
0 Sugar
3.5 Grams Of Fiber

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KETO CHOCOLATE COCONUT MACAROONS

INGREDIENTS:

  • 1 Cup Organic Almond Flour
  • 3 Tablespoons Organic Coconut Flour
  • ¼ Cup Organic Cacao Powder
  • ½ Teaspoon Baking Powder
  • 1/3 Cup Birch Xylitol Or Monkfruit Sweetener With Erythritol
  • 1/3 Cup Organic Unsweetened Shredded Coconut
  • ¼ Teaspoon Sea Salt
  • 2 Large Organic Pasture-Raised Eggs, Room Temperature
  • ¼ Cup Organic Virgin Coconut Oil
  • 1 Teaspoon Organic Vanilla Extract

DIRECTIONS:

Preheat oven to 350°F. Mix together almond flour, baking powder, xylitol and shredded coconut in a bowl. Add coconut flour and cacao powder and continue to mix until all dry ingredients are evenly distributed. Add wet ingredients and mix together again. Once the dough starts to harden, use your hands to knead it into a ball. Roll the dough into 20 small balls and place on a parchment lined baking sheet. Bake for 15-20 minutes. Cool and enjoy with unsweetened coconut sprinkled over the top!

Total Servings: 20 Cookies

Serving Size: 1 Cookie

Fat: 7 Grams

Protein: 2 Grams

Carbs: 3 Grams

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DAIRY-FREE FAT ALMOND CHOCOLATE FUDGE

INGREDIENTS:

  • 209 Grams Organic Unrefined Coconut Oil
  • 280 grams Organic Creamy Almond Butter
  • 8 Tablespoons Organic Cacao Powder
  • 4 Tablespoons Granulated Monkfruit Sweetener
  • 1 Tablespoons Organic Vanilla Extract
  • ½ TSP Sea Salt

DIRECTIONS:

Melt all ingredients in a pot, stir and pour into a square pyrex that’s lined with parchment paper. Refrigerate. Cut into small pieces. Keep refrigerated

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FAT ALMOND CHOCOLATE FUDGE

INGREDIENTS:

  • 209 Grams Organic Unrefined Coconut Oil
  • 280 grams Organic Creamy Almond Butter
  • 3 Tablespoons Organic Cacao Powder
  • 1 Cup Organic Raw Cacao Butter
  • 1 Tablespoon Organic Vanilla Extract
  • 12 DROPS Organic Stevia Extract
  • ½ TSP Sea Salt
  • 1 Cup Organic Shredded Coconut

DIRECTIONS:

Melt all ingredients in a pot, stir and pour into a square pyrex lined with parchment paper. Refrigerate. Cut into small pieces. Keep Refrigerated

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BONE BROTH

INGREDIENTS:

  • 2-5 Pounds of Bones from Organic Pasture Raised Animals (You can use chicken bones from the chicken you eat, fish bones from fish or beef bones from ribs and steaks. Save them as you go in a Ziploc in the freezer.) Bones can be purchased at Alfalfa’s, Whole Foods and Lucky’s Market. Whole Foods sells lamb bones that are delicious and more affordable.
  • 5-10 Organic Chicken Feet (Alfalfa’s) optional

DIRECTIONS:

Place in a large stockpot, fill with filtered water to just covering the bones, bring to a boil and then turn down to simmer. Beef bones: simmer for 48-72 hours, chicken bones simmer for 24 hours. Much water should evaporate over this time, leaving you with a jiggly broth. Remove/strain bones and serve broth hot with butter and salt.

  • Add Ginger/Turmeric/Black Pepper decoction to taste as well as cooked greens, bacon or sausage chunks, avocado chunks, and spices that you enjoy.
  • Pour hot on top of a raw egg, cover for 20 minutes and enjoy!
  • Use as a base for any soup recipe.

Bone broth heals “leaky gut” as well as providing collagen/gelatin for joints.

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