Nut Mix
Makes 5 cups (20 servings)
Ingredients
• 225g (0.5 pound) raw shelled walnuts in halves and pieces
• 225g (0.5 pound) raw shelled pistachios or salted and dry-roasted pistachios
• 225g (0.5 pound) raw shelled macadamia nuts or salted and dry-roasted macadamias
Directions
1. Mix all the nuts
2. Pack them into small zip lock bags
3. Store them in the fridge up to a week
Keto Cacao
Ingredients
• 1 cup unsweetened Almond milk
• 1 tbsp unsalted grass-fed Butter
• 3 tsp Cocoa Powder
• 1 tbsp Coconut or MCT oil
• 1 tsp stevia
Instructions
Heat almond milk in a pan, put into a blender with all the ingredients and whizz
Coco-Choco Bites
Makes 16 bites
Ingredients
• 4 cups desiccated unsweetened Coconut
• 2 tbsp melted Coconut oil
• 30g cacao powder
Instructions
1. Put desiccated coconut into a food processor or blender and blend until you have a smooth coconut butter (this takes up to 10 minutes depending on the strength of your processor).
2. Add liquid coconut oil and dark chocolate and blend to a smooth paste.
3. Pour the mass into silicone ice cube trays and set in fridge.
Mint Chocolate Chip-Avocado “Ice Cream”
Serves 6
Ingredients
• 2 1/4 (450g) coconut milk or coconut cream
• 1/3 cup Stevia
• 1 teaspoon instant coffee powder or finely ground espresso beans
• 2 tablespoons unsweetened cocoa powder
• Lindt 90% dark chocolate bar, chopped
• 1 teaspoon pure vanilla extract
• 2 Hass avocados, peeled and pits removed.
• 3 tablespoons chopped fresh mint
• 1/2 cup 72% or more sugar-free extra-dark chocolate chips or 1/2 cup chopped 100% percent cacao powder
Instructions
1. Put the coconut milk, sweetener, coffee powder, and cocoa powder in a medium saucepan. Whisk over medium heat, until the sweetener is dissolved and the mixture is blended. Turn off the heat. Add the chopped chocolate and stir until melted.
2. Place the chocolate mixture in a food processor fitted with the S-blade or a blender. Add the vanilla extract, avocados, and mint, and blend until smooth. Pour into a bowl, cover, and refrigerate for 2 hours, until cool.
3. Stir in the chocolate chips until well dispersed. Spoon or pour into an ice cream maker (see Note) and churn until thick and set. It will be the consistency of soft-serve ice cream. Serve immediately. You can also freeze to a firmer consistency and serve later: transfer to a metal or glass container and cover with wax paper secured with a rubber band.
NOTE: If you don’t have an ice cream maker, put the ice cream mixture into a metal loaf pan or a glass or ceramic casserole pan and place in the freezer. Stir every 1/2 hour to break up ice crystals and keep stirring until desired consistency is reached.
Blackberries Coconut Cream
Serves 1
Ingredients
• 2 handfuls Blackberries
• 2 tbsp Coconut cream
Instructions
1. Open a tin of full-fat coconut milk and drain all the liquid. The remaining cream is used for this recipe instead of dairy cream. Alternatively, you can use the whipped cream recipe provided in this section.
2. Top blackberries with cream and enjoy.
Homemade “Ripped” Cream
Ingredients
• 1 cup (240 ml) cold heavy whipping cream
• Desired amount of keto-friendly sweetener (ex: stevia or monk fruit)
• 1 teaspoon vanilla extract
Instructions
1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, sweetner, and vanilla extract.
2. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
Vanilla Cookies
Ingredients
• ½ cup blanched almond flour
• ½ cup unsalted butter
• 1/3 cup Erythritol
• 2 large eggs
• 1 tbsp + 1 tsp. coffee grounds
• ½ tsp. vanilla extract
• ½ tsp. baking soda
• ½ tsp. kosher salt
• ¼ tsp. cinnamon
• 17 drops of liquid stevia
Instructions
1.Preheat to 350 degrees
2. Mix almond flour, coffee grounds, and baking soda
3. Separate eggs and egg whites
4. Add butter into a bowl and beat. Add Erythritol to the butter & continue beating it until almost white in color.
5. Add egg yolks to butter and mix till smooth
6. Add half of mixed almond flour to the butter and mix.
7. Add Vanilla extract and liquid stevia, then add the rest of your almond flour and mix well
8. Beat egg whites. Fold the egg whites into cookie dough
9. Divide cookies on a cookie sheet to 10 large cookies. Bake 12-15 min.
Chocolate Chip Cookies
Ingredients
• 2 cups blanched almond flour
• 1 1/4 cup unsalted butter
• 2 scoops monkfruit
• 1 large eggs
• ½ tsp. vanilla extract
• 1 tsp. baking soda
• 1 cup dark chocolate chips (“Lily’s Sweets Stevia Sweetened Dark Chocolate Chips” or “Enjoy Life Dark Chocolate Morsels”)
Instructions
- Preheat to 350 degrees
- Mix dry ingredients
- Add butter, vanilla extract, and eggs and mix well.
- Divide cookies on a cookie sheet to 8 large cookies. Bake 10-12 min.