Jalapeno Popper Crackers (Cheesey Cracker)

INGREDIENTS
4 slices bacon
1 c. finely shredded Parmesan
1/2 c. shredded cheddar OR Colby OR Colby Jack
1 jalapeño, sliced thinly or diced very fine

DIRECTIONS
Preheat oven to 375º. In a large nonstick skillet over medium heat, cook bacon until crispy, 8
minutes. Drain on a paper towel-lined plate, then finely dice.
Spoon about 1 tablespoon of Parmesan into a small mound on a large baking sheet and top
with about a tablespoon of shredded cheddar cheese.
Pat down cheeses and top with either diced or sliced jalapeño
Sprinkle with bacon
Repeat with remaining ingredients.
Bake until crispy and golden, about 12 minutes.
Let cool slightly on pan before serving.
Keto Ham and Cheese Bites
yield: 24
These Keto Ham and Cheese Bites are only 1.5 net carb and great warm or cold!
This is an easy keto meal prep recipe!

4.4 Stars (420 Reviews)

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Ingredients
2 cups ham, chopped
4 ounces cream cheese, softened
1/3 cup coconut flour
1/2 teaspoon baking powder
1 1/2 cup shredded cheddar cheese
3 eggs, beaten
Instructions
Preheat oven to 350 degrees

-Combine ham and cream cheese until completely combined.

-Add in remaining ingredients until well combined and chill for 10 minutes.
**If you skip chilling the dough they will flatten as they cook and not be nice round balls**
-Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie
scoop.
-Bake 20-23 minutes until golden brown.
-This made 24 for me, but that will depend on the size scoop you use and how tightly you pack
them.
Easy Keto Pizza Bites ​ Maebells.com
Yield: 30
Serving Size 1 bite
These Easy Keto Pizza Bites are loaded with Italian sausage and mozzarella!
Perfect for keto meal prep and under 1 net carb per bite!

Ingredients
1 pound Italian sausage, cooked and drained
4 ounces cream cheese, softened
1/3 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon minced garlic
1 teaspoon Italian seasoning
3 large eggs, beaten
1 1/4 cup shredded mozzarella

Instructions
-Preheat oven to 350 degrees F.
-Combine cooked sausage and cream cheese until completely combined.
-Add in remaining ingredients until well combined and chill for 10 minutes to allow the flour time
to absorb the moisture.
**If you skip chilling the dough they will flatten as they cook and not be nice round balls**
-Drop onto a greased baking sheet (I like to use the silicone baking mats) using a small cookie
scoop.
-Bake 18-20 minutes until golden brown.
This made 30 for me, but that will depend on the size scoop you use and how tightly you pack
them.

Notes
Italian sausage: If you'd rather not use Italian sausage, you can replace it with 1 1/2 cups of
chopped pepperoni. Just note that you can't simply omit the sausage, as I don't think the pizza
bites would work well without anything as a replacement.
Coconut flour: Almond flour can be used in place of coconut flour, but the bites will not be as
light and fluffy.
Extra mix-ins: I have used this as a base recipe for "supreme pizza" bites and have included bell
pepper, black olives, and mushrooms. If you try something similar, make sure your veggies are
patted dry so they don't add to much moisture and you are all set!
Marinara sauce: I dunk these keto-friendly pizza bites into Rao's Low-Carb Marinara (not
sponsored, just love it!).
Easy Keto Chili
● 2 lb. Ground beef OR Ground Turkey OR Pork, Veal, Beef Mix (Meatloaf Blend)
● 1 Bell pepper chopped
● 1 Small onion chopped
● ½ c. Celery chopped
● 1 Jalapeno finely chopped
● 4 Cloves minced garlic
● 6-8 Slices of bacon
● 1 (14.5 oz.) Can diced tomatoes with Green Chiles (Rotel)
● 3 oz. Tomato paste
● 2 tbsp. Chili powder
● 1 tbsp. Cumin
● ½ tbsp. Oregano
● 2 tsp. Paprika
● 1 c. approved beef or chicken broth
● Salt and pepper to taste
● Cheddar cheese, Sour Cream, and diced Jalapenos for garnish

1. Cook the slices of bacon in a large skillet over medium-high heat until crispy. Remove them
from the skillet once crispy, drain them and set aside.
2. Pour the majority of the bacon grease out of the skillet, leaving only a thin layer.
3. Add the onions, celery and bell pepper to the skillet, and cook until crisp tender.
4. Mix the ground beef into the vegetables, and cook it until completely browned.
5. Add the finely chopped Jalapeno and the minced garlic, and cook for an additional minute.
6. Toss in the chili powder, cumin, oregano and paprika. Stir to combine, and cook for 30
seconds to a minute longer.
7. Chop the bacon pieces from earlier, and toss them into the skillet.
8. Reduce the heat to low, and add in 3 ounces of tomato paste and a can of diced tomatoes.
9. Add salt and pepper to taste.
10. Stir in a cup of broth, and simmer uncovered for 30-45 minutes minutes. Adjust flavors after
30 minutes.
11. Serve topped with a garnish of shredded cheddar cheese, sour cream, diced jalapenos if
desired .
Slow Cooker Keto Gumbo

This Slow Cooker Keto Gumbo is not only fast and easy to make, it's delicious!
Simply throw all the ingredients - minus the shrimp
Then add the shrimp about 15 minutes before serving.
Serve over riced cauliflower if desired

Ingredients
3 lbs Chicken Thighs, boneless and skinless (I used the ones from my ButcherBox)
1 lb frozen Shrimp, deveined, no tails
1 lb no sugar Sausage, cut into rounds
1 Bell Pepper, diced
1 Onion, Diced
2 Celery Stalks, diced
4 T Garlic
6 ounces Tomato Paste
15 ounces Diced Tomatoes
1 T Cajun Seasoning
1/2 tsp each: Cayenne, Thyme, Oregano, Pepper
1/2 tsp Xanthan Gum
1-2 cup Chicken Bone Broth

Instructions
-Add all the ingredients except the shrimp in your slow cooker.
-Stir and mix well.
-Cook on high for 3-4 hours or low for 7-8 hours.
-Add the shrimp 15 minutes before serving.
-May be served over riced cauliflower
-Keep warm and enjoy!
LOW CARB PIZZA CASSEROLE-Serves 10
Low Carb Pizza Casserole is a gluten-free, keto pizza casserole packed with all of your favorite
pizza flavors without the carbs!

INGREDIENTS
14 ounces Cauliflower florets, cut into bite-size pieces
2.5 ounces Pepperoni
2 pounds Italian Sausage, if in casings remove from casing before cooking
1 tablespoon Olive Oil
8 ounces Mushrooms, sliced
1 Green Pepper, cut into bite-size pieces
12 ounces Mozzarella cheese, shredded
1.5 cups Low Carb Pasta Sauce, (Rao’s Homemade Marinara)
1/4 cup Parmesan cheese, powdered
1 teaspoon Italian Seasoning

INSTRUCTIONS
-Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water.
Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the
cauliflower is tender. Don’t overcook!
-Drain the cauliflower pat dry with a paper towel. Set aside.
-Preheat oven to 400 degrees F.
-In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes.
When the sausage has finished cooking drain the excess fat. Set aside.
-In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to
remove the excess water. Set aside when done.
-Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of
pasta sauce on the bottom.
-In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers.
Toss together until well mixed.
-Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of
the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of
mozzarella cheese.
-Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save
10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of
mozzarella cheese.
-In a small bowl mix together the Parmesan cheese and Italian seasoning.
-Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
-Place in oven and bake for 30 minutes, or until the casserole is warmed through and the
cheese is fully melted.
NOTES
4 Net Carbs per serving
KETO CORNBREAD (goes great with Gumbo or Chili)
1 cup almond flour
1 teaspoon baking powder
2 eggs, beaten
2 tablespoons heavy cream
2 tablespoons water
¼ cup butter, melted (plus more for topping)
1 teaspoon golden lakanto or any approved sweetener (plus more for topping)

-Preheat oven to 350 Combine the almond flour and baking powder.
-Add the heavy cream, water, sweetener, and eggs, stir to combine.
-Add melted butter, stir to combine.
-Using full sized cupcake liners (silicone ones work best)
-Divide the batter amongst 5-6 muffins.
-Bake for 15-18 minutes checking often. They go from perfect to dry in a matter of a
minute
-A toothpick inserted in the center will be clean
-As soon as they come out of the oven, poke several holes in the muffin top and spread
with butter. Sprinkle Golden Lakanato, Brown Sugar Swerve or any approved sweetener
on top
Nutty Chocolate Chip Cookies
1/2 c. Unsalted Butter, melted
1/2 c. Swerve, confectioners
1/4 c. Golden Lakanto or Brown Sugar Swerve
2 large Eggs, whisked
1 tsp Vanilla extract
1 1/4 c. Almond Flour
1/4 c. Coconut Flour
2 tsp Baking Powder
1/2 tsp pink salt
1/2 tsp Xanthan Gum (optional)
1/2 c. Lily's Dark Chocolate Chips
1/2 c. Macadamia Nuts, chopped
1/2 c. Pecans or Walnuts, chopped
Sea Salt (optional)

-Preheat oven to 350 degrees.

-Melt butter in a microwave-safe dish.
-Add melted butter into a large mixing bowl or stand mixer.
-Then add sweeteners and whisked eggs, + vanilla. Mix until light/blended.
-In a separate bowl- measure flours, baking powder, salt, and Xanthan Gum.
-Whisk until well blended. Then add to the wet ingredients.
-Incorporate, but try not to overmix.
-Fold in the chocolate chips and nuts.
-Line a baking sheet with parchment paper, lightly spray with oil.
-Scoop out dough balls in rounded tablespoons or use a cookie scoop and press slightly flat.
-Lightly sprinkle with Sea Salt (if desired)
-Bake for 14 minutes. (check @ 12 mins, if your oven runs hot).
-Let cool on the sheet for about 5 minutes, to let them set. (very important or they will fall apart)
Low Carb Strawberry Pretzel-less Salad
This low carb strawberry pretzel-less dessert is the perfect party or picnic dish. Similar to the
traditional salad but without the pretzels and all the taste!

Ingredients

2 (0.3 oz) boxes of Simply Delish sugar free strawberry gelatin

8 large strawberries, sliced
8 oz of cream cheese, softened
3/4 cup of Swerve sweetener
1 cup of heavy whipping cream
3 cups raw pecans, chopped
1 stick of butte

Instructions

1. Preheat the oven to 350 degrees F.

2. Add the gelatin to a bowl and pour 2 cups of boiling water over top.
3. Whisk until the gelatin is melted and then set aside to cool. (Can also use the quick set
method on the box.)
4. Melt butter in the microwave while adding pecans and 1/4 cup of Swerve to a food
processor.
5. Pulse until the nuts are sticky.
6. Add nut mixture to melted butter and mix well. Place into a large baking dish (I used a 13
x 9) and press down to make the crust.
7. Bake for 15 minutes and let cool.
8. In the meantime using a hand mixer, cream the rest of the Swerve and cream cheese.
Add in the cream and whip until nice and creamy and fluffy.
9. Pour and smooth the cream cheese mixture over the cooled crust, making sure to make
a solid layer so the gelatin won't leak through.
10. Mix the strawberries into the gelatin and then pour over the cream cheese layer.
11. Refrigerate for 4 hours before eating.
Keto Peanut Butter Cream Cheese Pie

INGREDIENTS
NUT CRUST:
1 1/2 C nuts, finely chopped
1/2 C Swerve granular, or other sweetener
1/4 C butter, melted

FILLING:
1 C heavy whipping cream
3/4 C powdered Swerve, or other sweetener
1 Tbsp. vanilla
1 (8 oz.) package cream cheese, softened
1 C creamy peanut butter (only peanuts and salt)
2 Tbsp. butter, melted
cocoa powder for dusting

INSTRUCTIONS
FOR THE CRUST:
Mix finely chopped nuts, Swerve granular and butter together until combined.
Press into the bottom and sides of a 9 inch pie pan.
Place in the freezer until the filling is done.

FOR THE FILLING:

Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set
aside.
Beat the remaining 1/2 C powdered Swerve, cream cheese, peanut butter and butter until fluffy.
Fold in half of the whipped cream until completely combined.
Spread filling into the pie crust.
Spread remaining whipped cream on top.
Dust with cocoa powder.
Place in the fridge for two hours, or until firm.
Slice, serve and enjoy!