EASY KETO RECIPES

20 Easy Keto Approved Meals to help you Go Keto

**Disclaimer: As with any medical advice, please consult with your health care professional, especially if you have any conditions that
need to be considered before beginning a new diet or program.**

When we first decided to start the Ketogenic diet, it often felt like our regular recipes had at least one
ingredient that would immediately throw our bodies out of ketosis OR the keto friendly recipes were just way too
complicated or time consuming to make in the midst of our busy schedules. That’s why we came up with this recipe
guide. These 20 recipes have been created (with the exception of a few borrowed!) and tested by yours truly.
Most of them can be whipped up in 20-30 minutes or can be prepped ahead of time so you can pop them in the
oven at the end of a long work day and relax before dinner! These are some of the meals we make on a
regular basis.
We hope you enjoy them as much as we do!
 BREAKFAST
CLASSIC EGGS AND BACON WITH A VEGGIE TWIST
Servings: 2
Ingredients:
o 4 Eggs, whisked
o 6 slices of Bacon
o 1 Yellow Squash
o ½ Yellow Onion
o 1 Roma Tomato
o Salt
o Pepper
o Hot Sauce (Optional)
o Avocado (Optional)
Instructions:
o Cut Yellow Squash into rounds and cut rounds in half. Dice Yellow Onion. Dice Roma Tomato. Set aside.
o Heat skillet over medium. Spray with Trader Joe’s Coconut Oil Cooking Spray. Cook bacon on each side
until cooked to preference. Set aside.
o Drain grease, and return skillet. Keep on medium heat.
o Add veggies to skillet. Cook until tender, about 6 minutes.
o Once tender, add whisked eggs and cook through.
o Season with salt and pepper to taste.
o Serve eggs with bacon. Add avocado slices and hot sauce (optional).
BREAKFAST CASSEROLE
This is great to make for a large group, or prep ahead of time and serve for meals throughout the week. Before
we started intermittent fasting, we used to make this every Sunday, bake it Monday morning, and eat it for
breakfast Monday-Thursday! It is so easy and so delicious! (Even if you are Intermittent Fasting, this is a great
option for lunches or even dinners – we love breakfast for dinner!)
Servings: 6-8
Ingredients:
o ½ Red Bell Pepper, Chopped
o ½ Green Bell Pepper, Chopped
o ½ Small Yellow Onion, Chopped
o 1 Jalapeno, Chopped (optional)
o 2 Tbsp Coconut Oil
o 1 Package Bacon (16 oz.) cooked and chopped (you can replace with Turkey Bacon too)
o 10-12 Large Eggs
o 1/3 Cup Almond Milk
o ½ Cup Sharp Cheddar Cheese, Shredded
o Salt (to taste)
o Pepper (to taste)
o Sliced Avocados (optional)
o Chopped Green Onion (optional)
o Hot Sauce (optional)
Instructions:
o Pre-heat oven to 400 degrees F. Spray a 7”-by-11”inch baking dish with Coconut Oil cooking spray (you
can find this at Trader Joe’s).
o Cook Bacon, chop, set aside.
o Heat coconut oil in a skillet over medium heat. Once hot, add red and green bell peppers, yellow onion,
and jalapeno. Cook until softened, about 4-5 minutes. Pour veggie blend into baking dish.
o Layer chopped bacon over veggie mixture.
o In a large bowl, whisk together all eggs and almond milk until well blended. Season with salt and pepper
and stir. Then pour over mixture in baking dish.
o Top with cheese.
o Bake in preheated oven about 22-25 minutes. Cut and serve warm with optional toppings.
o *Option: prep ahead of time and refrigerate overnight. In the morning, preheat oven and bake 22-25
minutes. Serve.
BANANA ALMOND BUTTER MUFFINS
This recipe is SO good and SO simple, we had to include it. It’s not exactly a ketogenic recipe, but it is low in
carbohydrates and sugars, and is a favorite to satisfy that muffin craving! Just be careful – you don’t want to
have too much fruit each day, and these are loaded with bananas. Eat in moderation as a treat!
Servings: 12
Ingredients:
o 1 ½ Cup Almond Butter
o 2-3 Ripe Bananas
o 2 Eggs
o 2 tsp Vanilla
o 1 tsp Baking Soda
Instructions:
o Preheat oven to 400 degrees
o Combine all ingredients in mixer and mix until bananas are broken down and contents are smooth
o Grease muffin tin (we like to use Trader Joe’s Coconut Oil Spray)
o Pour batter into muffin tins.
o Bake for 12-15 minutes (muffins should be fluffy).
o (Optional: You can add blueberries to the mix to make blueberry muffins, just be mindful with how much
sugar from fruits you are getting.)
o We also like to add grass-fed butter on top! Enjoy!
 LUNCHES/DINNERS
ARUGULA TUNA SALAD
Servings: 2
Ingredients:
o 2-3 Cups Arugula
o 1 Can Tuna in Olive Oil (From Trader Joe’s)
o ½ Cup Purple Onion, diced
o 1 Cup Cherry Tomatoes, Halved
o 1 Cup Cucumber, quartered
o Salt (to taste)
o Pepper (to taste)
o Lemon Juice from ½ of a Lemon
o 1 Tbsp Olive Oil
o ½ Cup Crumbled Goat Cheese
Instructions:
o Fill large bowl with Arugula.
o Drain Olive Oil out of can of Tuna and add Tuna to Arugula.
o Add in Purple Onion, Cherry Tomatoes, and Cucumber. Mix.
o Add Lemon Juice, Olive Oil, Salt, and Pepper. Mix. (Note: start with a small amount of salt and pepper,
and add more to taste. It doesn’t need too much!)
o Serve on two plates or bowls. Top with Crumbled Goat Cheese.
CLASSIC BBQ STEAKS AND ROASTED VEGGIES
Servings: 2
Ingredients:
o Two 6-8 oz. Grass-Fed Steaks
o 1 lb. Brussel Sprouts
o ½ Medium Red Onion
o Balsamic Vinaigrette
o 2-3 Tbsp Olive Oil
o Salt
o Pepper
o Steak Seasoning (Make sure to avoid MSG)
Instructions:
o Preheat oven to 425 degrees F.
o Preheat grill to 450 degrees F.
o Line baking pan with foil (for easy clean up).
o Season steaks with salt, pepper, and steak seasoning as desired and set aside.
o Chop stems off Brussel sprouts and cut in half. (We like to keep any flakes that fall off to add a crispy
texture once baked.)
o Cut onion into ½ inch strips, or to desired size.
o Mix Brussel sprouts and red onion in large bowl. Add in olive oil, salt, and pepper to taste. Pour mixture
onto baking pan and spread out evenly. Drizzle with balsamic vinaigrette to desired preference. Roast in
oven until slightly browned, approximately 25 minutes.
o While veggies are baking, grill steaks on BBQ to preference – time will depend on thickness of steak.
o Serve. Add a Keto Roll (from the Snacks section) for an extra side dish!
ONE-PAN TRI-TIP STIR FRY
Servings: 2
Ingredients:
o 12 oz Tri Tip
o 1 Head Broccoli, coarsely chopped
o 1 Zucchini, halved lengthwise and chopped thickly
o ½ White Onion, chopped
o 2 Garlic Cloves, chopped or minced
o Salt (to taste)
o Pepper (to taste)
o Steak Seasoning (Make sure to avoid MSG)
o 2 Tbsp Coconut Oil
o Soy Sauce
o Sriracha
Instructions:
o Chop steak into bite size pieces, pour into a bowl, and season with salt, pepper, and steak seasoning to
your desired preference. Set aside.
o Chop veggies. Set aside. (Keep onion separate from Broccoli and Zucchini.)
o Chop or mince garlic. Set aside.
o Heat skillet over medium heat.
o Once skillet is hot, add steak in and cook approximately 6-8 minutes, or until cooked all the way through.
Remove steak from skillet and set aside.
o In the same skillet, add coconut oil. Once heated, add minced garlic cloves and cook 1 minute. Add onion
and cook 1 minute. Add broccoli and zucchini and cook until tender, approximately 8-10 minutes.
o Season veggies to taste with salt and pepper.
o Add Steak back into skillet with veggies to warm.
o Add soy sauce (optional).
o Serve.
o Top with Sriracha or Hot Sauce if desired.
BASIL PESTO SPAGHETTI SQUASH WITH CHICKEN SAUSAGE
Servings: 2
Ingredients:
o 1 Medium Spaghetti Squash (if multiplying recipe to serve more, find larger spaghetti squash)
o 2 Hot Italian Chicken Sausages
o 1 Jar Basil Pesto from Trader Joe’s
o 2 Tbsp Olive Oil
o Salt
o Pepper
o Parmesan Cheese (optional for topping)
Instructions:
o Preheat oven to 425 degrees F. Line baking sheet with foil (for easy clean up).
o Cut spaghetti squash in half lengthwise and scoop out pulp and seeds from the middle.
o Drizzle olive oil over insides of spaghetti squash halves until fully covered. Season with salt and pepper.
o Place spaghetti squash face down on baking sheet. Bake 30 minutes, face down. After 30 minutes,
remove and flip face up. Bake an additional 10 minutes. Poke with a fork to make sure it is fully cooked
(fork should go all the way through easily).
o While spaghetti squash is cooking, pre-heat grill to 425 degrees F. Once hot, add sausages to grill and
cook 8-10 minutes, until cooked through.
o Once spaghetti squash is fully cooked, remove and use forks to scrape out squash from shell. Scoop
squash into a large bowl.
o Add basil pesto to desired taste/consistency.
SPAGHETTI SQUASH WITH HOMEMADE MARINARA
Servings: 2
Ingredients: Sauce Ingredients:
o 1 Medium Spaghetti Squash o 2 cans Organic Diced Tomatoes
o ½ pound Grass-Fed Ground Beef o Garlic Powder
o Olive Oil o Italian Seasoning
o Salt o Minced Garlic
o Pepper o Pepper
o Parmesan Cheese (optional for topping) o Salt
o Dab of Mozzarella
Instructions:
o Preheat oven to 425 degrees F. Line baking sheet with foil (for easy clean up).
o Cut spaghetti squash in half lengthwise and scoop out pulp and seeds from the middle.
o Drizzle olive oil over insides of spaghetti squash halves until fully covered. Season with salt and pepper.
o Place spaghetti squash face down on baking sheet. Bake 30 minutes, face down. After 30 minutes,
remove and flip face up. Bake an additional 10 minutes. Poke with a fork to make sure it is fully cooked
(fork should go all the way through easily).
o While spaghetti squash is cooking, heat skillet on medium heat and spray with Trader Joe’s Coconut Oil
Cooking Spray.
o Add ground beef to skillet and cook until browned, breaking up.
o Once browned, drain excess liquid from skillet. Add spices and mix.
Sauce Instructions:
o Put all ingredients into food processor or blender. Mix in good amounts of all seasonings to taste, mix,
and add more as needed. Once it is seasoned to taste, heat it on the stove.
o You can add additional vegetables (ie: mushrooms, spinach, zucchini, etc.) to sauce according to
preference.
o Once spaghetti squash is fully cooked, remove and use forks to scrape out squash from shell. Scoop
squash into a large bowl.
To serve: Divide spaghetti squash between 2 plates. Top with ground beef and homemade marinara. Optional:
Sprinkle with Parmesan Cheese.
CHICKEN SALAD
Servings: 6-8
Ingredients:
o 3-4 Grass Fed Chicken Breasts
o ½ Cup Organic Mayonnaise
o 1 ½ Cups Celery
o ½ Cup Red Onion
o 1 tsp Salt
o ½ tsp Pepper
o 1 tsp Garlic Powder
o 1 tsp Dill
o 1 Lemon
Instructions:
o Cook chicken to preference (boil, bake, grill) and cut into small piece.
o Dice celery and red onion.
o Combine chicken, mayo, celery, and red onion, and stir.
o Squeeze lemon juice into a cup. Add salt, pepper, garlic powder, and dill, and stir well.
o Add “dressing” to chicken mixture and stir well.
o Add more seasonings or lemon juice to preferred taste.
o Serve as is or over a cucumber to add an additional crunch!
TUNA SALAD
Servings: 2
Ingredients:
o 2 Cans Albacore Tuna in Olive Oil (We get these from Trader Joe’s)
o 1 Tbsp Mayonnaise
o 1 Tbsp Tahini
o 1/3 Cup Grape Tomatoes, halved
o ½ English Cucumber (cut lengthwise and sliced)
o 1-2 Cups Arugula
o Himalayan Salt
o Pepper
o Dill
o ½ Lemon
Instructions:
o Drain olive oil from Tuna, and scoop into large bowl
o Add Mayonnaise, Tahini, and squeeze juice from Lemon, and stir.
o Add Himalayan Salt, Pepper, and Dill to taste. Stir.
o Add tomatoes, cucumber slices, and 1 cup Arugula. Stir.
o Serve on top of a bed of Arugula or mix in the leftover cup of Arugula.
o Enjoy!
BUN-LESS BURGERS & ROASTED VEGGIES
Servings: 2-4
Ingredients:
o Grass-Fed Ground Beef
o Cheddar Cheese
o 1-2 Jalapenos, diced
o Salt
o Pepper
o Garlic Powder
o Cayenne
o Olive oil
o 1 Head Broccoli, coarsely chopped
o 1 Yellow Squash, halved lengthwise and sliced into half rounds
o 1/3 Red Onion, cut into ½ inch thick and 2-inch-long slices
o 1 Roma Tomato, cut into wedges
Instructions:
o Pre-heat oven to 425 degrees F.
o Line baking sheet with foil (for easy clean up), and set aside.
o In a large bowl, mix ground beef, cheese, and jalapenos. Add salt, pepper, garlic powder, and cayenne
(feel free to add more depending on taste. Mix well.
o Take a handful of mixture, roll, and shape into a round patty. Place on parchment paper. Repeat until
entire mixture has been used. Set patties aside.
o Toss all veggies in a large bowl. Add olive oil and mix. Add remaining salt, pepper, and garlic powder.
Mix well.
o Pour veggie mixture onto baking sheet, and bake in oven for about 20 minutes, until veggies are tender.
o You can cook burger patties on the grill or on the stovetop. If you have time to let patties set in the
refrigerator, it is easier to keep them in tact on the grill. If not, we recommend cooking on a skillet over
medium to medium-high heat. Cook until browned on both sides (about 5-7 minutes on each side).
BBQ ONLY SAUSAGES AND VEGGIES
*You will need a BBQ and Grill Basket for your veggies for this recipe
Servings: 2 (easily double or triple for more servings)
Ingredients:
o 2-4 Grass Fed Hot Italian Sausages
o 1 Head of Broccoli, coarsely chopped
o 1 Zucchini, halved lengthwise and chopped into slices
o ½ Red Onion, cut into large slices
o 1 Roma Tomato, cut into wedges
o 2 Tbsp Olive Oil
o 1 tsp salt
o ½ tsp pepper
o 1 tsp garlic powder
o Dash of cayenne
Instructions:
o Turn grill on and heat to 425 degrees F.
o Line Grill Basket with foil and set aside.
o Mix all veggies in a bowl. Add olive oil and stir. Then add all spices and stir.
o Pour veggies into Grill Basket.
o Once grill is heated, grill sausages and veggie mixture in grill basket at the same time until tender
(approximately 8-10 minutes).
o Divide sausages and veggies on two plates, and serve!
ONE-PAN MEAT AND VEGGIES
You can serve this recipe immediately or make it as dinner or meal prep for lunches – depending on how much
you want to make
Servings: 2 (but can easily double or triple – just add baking time if increasing proportions)
Ingredients:
o 2 Hot Italian Sausages (Can be Pork, Chicken, or Turkey, but make sure the meat is Grass Fed)
o 1 Zucchini
o ½ red bell pepper
o 1 Head Organic broccoli (about 1.5 cups)
o 1/3 medium red onion
o 2 Tbsp Olive Oil
Seasonings: *
o ½ tsp Salt
o ½ tsp Pepper
o ½ tsp Garlic
o Dash of cayenne
*Remember you can season to your personal taste preferences! Measurements are approximate – you can increase or decrease according to
preference as well as add or remove any seasonings according to your preference (ie: Italian Seasoning, Cumin, Basil, etc.)
Instructions:
o Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil (for easy clean up!) and set
aside.
o Slice sausages into thick rounds
o Prep the veggies:
o Half the Zucchini and then cut into thick slices
o Remove the stem and seeds from bell pepper, slice long strips and then cut the strips in half.
o Coarsely chop Broccoli
o Cut Red Onion to make two halves. Slice ½ inch slices. Then cut slices into thirds to make large strips of
onion.
o Mix all veggies in a large bowl. Add olive oil and seasonings and stir. Add sausage rounds and mix.
o Pour all veggies and sausage onto the baking sheet.
o Bake for about 25-30 minutes at 425.*
o *If increasing amounts, you may need to bake longer. Bake to your preference if you like veggies
softer or crispier.
o You can eat immediately, or pour mixture into Tupperware as meal prep for the week!
OUR FAVORITE: ZUCCHINI TACO BOATS
Servings: 4
Ingredients:
o 4 Medium Zucchinis, cut in half lengthwise
o 1 Cup Salsa (can be mild or hot depending on your preference)
o 1.5 pound grass-fed ground turkey (can use ground chicken or beef)
o ½ small white onion
o ¼ small bell pepper (any color)
o ¼ cup Water
o ½ Cup Mexican Blend Shredded Cheese (we use the mixture from Trader Joe’s)
o Chopped green onion
o 1 tsp garlic powder
o 1 tsp cumin
o 1 tsp salt
o 1 tsp cayenne
o 1 tsp paprika
o ½ tsp oregano
Instructions:
o Preheat oven to 400 degrees F and bring large pot of water to a boil
o Place ¼ cup of salsa in the bottom of a large casserole dish
o Scoop out the middle of the zucchini halves using a spoon, leaving about ¼ inch thick shell on the sides.
Set aside ¾ cup of scooped out zucchini for taco filling. Squeeze out water.
o Drop zucchini halves in the boiling water and cook 1 minute. Remove from water and place in casserole
dish.
o Brown meat in a large skillet and break it up while it cooks. Once it is all cooked, drain any excess
grease or water.
o Add all spices and mix well.
o Add onion, bell pepper, scooped out zucchini, ½ cup salsa, and water. Stir and cover. Simmer on low for
about 20 minutes.
o Using a spoon, fill the hollowed zucchini boats with taco mixture. Press firmly to pack taco mixture into
boats.
o Top each with shredded cheese. Cover with foil. Bake about 35 minutes, or until cheese is melted and
zucchini is cooked through.
o Top with green onions and serve with salsa on the side.
**Tip: You can prep boats ahead of time, cover, and place in refrigerator so all you have to do is bake when you get home! Just add a few
minutes extra on the baking time to account for the chilled temperature.
CHICKEN AND BROCCOLI STIR FRY
Servings: 2-4
Ingredients:
o 1 pound boneless, skinless chicken breasts or tenders
o ½ tsp Thyme
o ½ tsp Oregano
o ½ tsp Salt
o ½ tsp Pepper
o 3 Clove Garlic, minced
o 2 tbsp Coconut Oil
o 2 Heads Broccoli, coarsely chopped
o 1 tsp Worcestershire Sauce
o 1 Tsp Apple Cider Vinegar
o Sriracha or hot sauce (optional)
Instructions:
o Cut chicken into smaller bite size pieces (about 1 inch cubes).
o Season chicken to preference with thyme, oregano, salt, and pepper to desired preference/taste.
o Heat skillet to medium.
o Spray with Trader Joe’s Coconut Oil cooking spray. Add 1 garlic clove and cook about 30 seconds-1
minute. Add seasoned chicken and cook over medium heat until cooked through, approximately 5-7
minutes (may take additional time if keeping chicken pieces whole).
o Once cooked through, remove chicken from heat and set aside. Drain out any juices leftover, rinse pan,
and reheat to medium-high heat.
o Add the coconut oil. Once heated and melted through, add broccoli. Cook for 5-7 minutes, or until tender.
Add remaining 2 minced garlic cloves, Worcestershire sauce, apple cider vinegar, and season to taste
with salt and pepper. Cook for 1 more minute, and then add shredded chicken. Cook until all ingredients
are heated through.
o Serve warm.
o Top with Sriracha or hot sauce if desired.
ALMOND FLOUR CHICKEN PARMESAN WITH HOMEMADE MARINARA
Servings: 4-6
Chicken Parmesan Ingredients: Sauce Ingredients:
o 2 lb Organic Chicken Tenders or Breasts o 2 cans Organic Diced Tomatoes
o 1-2 Eggs o Garlic Powder
o 1 Cup Almond Flour o Italian Seasoning
o ½ tsp Salt o Minced Garlic
o ½ tsp Ground Ginger o Pepper
o ½ tsp Garlic Powder o Salt
o 1 tsp Paprika o Dab of Mozzarella
o Optional: Parmesan Cheese (for garnish)
Chicken Parmesan Instructions:
o Preheat oven to 400 degrees F.
o Cover baking sheet with foil or parchment paper
o Mix Almond Flour, Salt, Ginger, Garlic Powder, and Paprika in bowl until well blended.
o Crack egg(s) into bowl and whisk.
o You can use whole chicken tenders, or cut chicken breasts into desired sizes. Once you have the chicken
cut to your preference, dip in egg mixture.
o Dip and roll the chicken into the Almond Flour mix and lay onto baking sheet. Once all chicken has been
dipped, sprinkle any leftover mix over the top of the chicken.
o Bake for 30 minutes.
Sauce Instructions:
o Put all ingredients into food processor or blender. Mix in good amounts of all seasonings to taste, mix,
and add more as needed. Once it is seasoned to taste, heat it on the stove.
o You can add additional vegetables (ie: mushrooms, spinach, zucchini, etc.) to sauce according to
preference.
o Once chicken is ready, pour sauce on top. Garnish with Parmesan Cheese if desired.
o Optional: Serve with sautéed or roasted veggies on the side.
 SNACKS
EVERYTHING AVOCADO
This is a staple in our household! We used to eat everything bagels ALL the time, until realizing that those carbs
would put us down later in the day. This is a great alternative when you’re having those bagel cravings and it is
probably the easiest recipe in this book! Enjoy as breakfast, an afternoon snack, or even a side with a meal.
Servings: 1
Ingredients:
o 1 Small Avocado
o Salt
o Pepper
o Trader Joe’s Everything Seasoning
Instructions:
o Cut avocado in half lengthwise and remove seed.
o Season inside of avocado to taste with salt, pepper, and Everything Seasoning.
o Enjoy with a spoon!
BACON-WRAPPED JALAPENO
Servings: 4-6
Ingredients:
o 8-10 tbsp grated Monterey Jack Cheese
o 8-10 tbsp grated Cheddar Cheese
o 8 Medium Jalapenos
o 16 Slices Bacon
Instructions:
o Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with foil.
o Slice Jalapenos in half and remove seeds from the inside.
o Grate cheeses and mix.
o Fill Jalapeno halves with cheese mixture.
o Wrap each Jalapeno with one slice of bacon and place on baking sheet.
o Bake for 15 minutes.
o Let cool, serve, and enjoy!
PARMESAN ZUCCHINI STICKS
Servings: 2-3
Ingredients:
o 1 Medium Zucchini
o 2 tbsp olive oil or coconut oil
o Salt
o Pepper
o Garlic Powder
o Italian Seasoning
o Parmesan Cheese
Instructions:
o Preheat oven to 400 degrees F. Line baking sheet with foil (for easy clean up!).
o Cut zucchini in half. Cut each half into wedges.
o In small cup or bowl, mix olive oil, salt, pepper, garlic powder, and Italian seasoning. Stir well.
o Place zucchini wedges onto baking sheet.
o Pour spice mixture over zucchini, making sure spices are evenly distributed.
o Sprinkle Parmesan cheese over wedges.
o Bake for 15-20 minutes, or until tender
o Let cool and serve alongside your favorite grass-fed steaks!
FAT BALLS (AKA: FAT BOMBS)
For some reason, Christy can NOT remember the word “bombs,” and she kept calling these “Fat Balls” instead.
We thought it was hilarious, and have since re-named this recipe, “Fat Balls.” We hope you enjoy these Fat Balls
as much as we do.
Servings: roughly 20-30 depending on the size of the tray
Ingredients:
o ½ Cup Coconut Oil
o ½ Cup Peanut Butter or Almond Butter (as low sugar possible)
o 2-3 Tbsp Cacao Powder
o Stevia to taste
o Splash of Vanilla Extract (Optional)
Instructions:
o Over low heat, melt coconut oil.
o Once fully melted, add Peanut Butter and heat until melted, continuously stirring.
o Add Cacao Powder and stir until fully mixed.
o Add stevia to taste.
o Optional: Add a splash of vanilla extract
o Once all ingredients are melted and mixed, pour mixture into silicon molds to be frozen.
o Freeze 45 minutes-1 hour, or until fully frozen.
o Keep in freezer until ready to eat!
o Eat as a sweet treat dessert or as a pick-me-up snack!

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