Creamy Mashed Cauliflower

1 head cauliflower, broken into florettes (650g)

1 tsp sea salt
4 TB unsalted butter (55g)
4 TB cream cheese (2 oz or 60g)
salt and pepper to taste

▪ Remove the leaves from a head of cauliflower and break into florettes.
▪ Add cauliflower to a saucepan — at least 3 quart — and cover with water. Add 1 tsp of
salt and bring to a gentle boil. Continue boiling for 10 minutes or until the cauliflower is
fork tender.
▪ Drain cauliflower, then use a potato ricer to “mash” the cauliflower back into the sauce
pan (see video). The burner should be turned off during this step.
▪ Return your burner to low heat and stir in the butter until melted, then do the same with
the cream cheese. Add salt and pepper to taste. For me this was an additional 1/2 tsp of
salt and a few grinds of pepper.
▪ Using an immersion blender, blend until silky smooth.

Keto Pasta Noodles

These Keto Pasta Noodles are just like the home made egg noodles my Mom used to
make!    Only these are low carb! They are firm and hold up well to various sauces and
even in soup!    Only 4 ingredients and no special tools required.    Pasta is back on the
menu!
Note: Carnivore Pasta Noodles option below!

Keto Version
3 eggs
2 tbsp cream cheese
1 tbsp mayo
2 tbsp psyllium husks
1/4 tsp salt

Relaxed Carnivore Version

3 eggs
4 tbsp cream cheese
3 tbsp finely ground pork rinds
1 tbsp dry parmesan

Preheat oven to 350

Combine all ingredients in blender and blend
Let mixture rest for 10 minutes. DO NOT SKIP this step! (Not necessary for the
Carnivore noodles)
Place silicone mat on large baking sheet
Pour egg mixture in center and spread out with flat spatula
Bake for 8-10 minutes
Allow to cool for 15 minutes
Peel edge of pasta sheet from baking mat and roll like a jelly roll. (see pictures in main
article)
Cut roll with a sharp knife to desired thickness.

The Healthiest Bread in the World!

1 cup almond flour

1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder

1 ¼ cup filtered water

2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg

In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea
salt.

Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the
mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all
over again.

Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1
minute to thicken, then whisk.

Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden
spoon until thick and fully combined. The dough will be slightly sticky, but workable.
Knead for 1 minute.

Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a
warm spot to rise for 1 hour.

Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.

Divide the dough into two balls. Place one of the dough balls on a square parchment
paper or a cutting board. Dip your hands in water and shape the other big dough ball
into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-
tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40
minutes. Please note that baking time can vary; the measure of doneness is an internal
temperature of 205-210 °F.

Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully
cool before cutting may result in a gummy interior.) Once completely cooled, slice and
serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-
10 minutes.

1 tbsp yeast.
1 tsp baking soda
1 tbsp chia
1-2 tbsp extra coconut flour
380 degrees preheated cookie sheet for 55-60
nutritional yeast
flax instead of psyllium
half arrowroot and increase almond flour to make up for it
let rise in small bowl with high sides
divide into 5 round balls
cover with damp paper towel and dish towel
1 1/2 times for a larger loaf, cook 5-10 mins more

Tortilla recipe
1/2 cup coconut flour
2 tbsp psyllium
1 cup water
salt
mix, let set, divide into 4 balls, roll out between parchement.

Keto Oatmeal

2 tablespoons of Golden Flaxseed Meal

2 tablespoons of Coconut Flour
2 tablespoons of Chia Seeds
½ cup of Unsweetened Almond Milk
2 tablespoons of Heavy Cream
2-3 tablespoons of Sugar-Free Maple Syrup
1 teaspoon of Vanilla Essence

4g Net Carbs
Serving: 1 cup | Calories: 381kcal | Carbohydrates: 21g | Protein: 9g | Fat: 27g |
Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 265mg | Potassium: 211mg | Fiber:
17g | Sugar: 1g | Vitamin A: 440IU | Calcium: 357mg | Iron: 3mg
Keto Porridge
¼ cup sunflower seeds
¼ cup almond flour , finely ground
2 Tbsp. golden flax seeds
1 cup unsweetened almond milk
pinch sea salt

Add the sunflower seeds and flax seeds into a high-speed blender and blend into a fine
meal.
Add the almond flour and sea salt, and pulse until well combined.
Transfer all the dry ingredients into a small saucepan. Add the almond milk and stir until
well combined.
Heat over medium-low heat until warm. The longer you cook the porridge, the thicker it
will be. If the porridge is too thick, add a little bit more almond milk.
Transfer the porridge into serving bowls. Sprinkle with cinnamon and top with berries,
coconut, and pumpkin seeds, Serve hot.
Leftover porridge (without toppings) keeps well covered in an airtight container in the
refrigerator for 4-5 days.

4g net carbs

Keto Apple Pie

Serves: 12

Flaky Keto Pie Crust

2 c almond flour
6 tablespoons coconut flour
2 t xanthan gum
1 t salt
1 c unsalted butter, chilled and cubed
2 ounces cream cheese, softened
2 eggs
1 tablespoon rice vinegar or apple cider vinegar
egg wash (1 egg beaten + 1 T water)

Apple Pie Filling

2 tablespoons butter
2 pounds zucchini or chayote, peeled and diced
3/4 c sugar free sweetener
1/2 t ground cinnamon
1/4 t allspice
1/4 t salt
1 t arrowroot powder
1/2 t xanthan gum
1 tablespoon apple cider vinegar
2 dropperfuls apple flavoring drops or 1 teaspoon apple extract

1️⃣ 00:57 - To a food processor, add almond flour, coconut flour, xanthan gum and salt.
Give a quick pulse to combine. Add chilled cubed butter and cream cheese. For the
flakiest low carb pie crust, freeze the butter for 30 minutes before use. Pulse until
coarse crumbles form.
2️⃣ 02:06 - Add egg and vinegar to crumbled pie dough. Pulse until combined and a
dough ball forms. Don't over mix or the butter may melt. Divide dough into two balls
(one ball using 2/3 of the dough for the bottom layer, one ball using 1/3 the dough for
the top. Wrap pie crust dough in plastic wrap, flatten into a disc shape and refrigerate
for one hour or freeze for 10 minutes. This helps to keep the butter flecks from melting
while we roll out the pie dough.
3️⃣ 03:37 - Place the larger chilled pie dough in between two sheets of parchment
paper and roll out dough to a flat circle. Start rolling from the center and work your way
out in all directions. If the parchment paper crumbles beneath the dough, either carefully
stretch the paper out or flip the parchment paper sandwich and stretch out the paper.
Continue rolling until dough is 1/8 to 1/4 inch thick and your circle is at least an inch
wider on all edges than the pie pan you want to use. Add pie dough to your pie plate
and flute the edges. Place pie crust in freezer or refrigerator while you work on the keto
apple pie filling.
4️⃣ 04:52 - To a large skillet over medium-high heat, add butter and zucchini or chayote
slices.
5️⃣ 05:13 - Sprinkle in sugar free sweetener, cinnamon, allspice and salt. Continue to
cook until squash has softened (10-15 minutes depending on the thickness of your
squash).
6️⃣ 05:33 - Sprinkle in arrowroot powder and xanthan gum. Cook for 2-3 minutes while
stirring. Remove from heat. Stir in apple cider vinegar (or lemon juice) and apple
flavoring. Set aside and let cool
7️⃣ 06:25 - Add the keto apple pie filling to your pie pan on top of the bottom crust. Roll
out the second layer of pie crust similar to step 3. Place on top of pie filling or cut out
lattice strips and drape on top. Brush top crust with egg wash. If covering pie with whole
layer of pie crust, cut slits in the top crust to allow for steam to vent. Bake in a 350
degree oven for 30 to 35 minutes or until crust is golden brown.

MACROS (per slice - makes 12 slices, calculated if using zucchini only and pie crust)
Calories: 318
Fat: 29.1 g
Total Carbs: 9.7 g
Net Carbs: 4.8 g
Protein: 6.8 g

Keto Chocolate Pie

Crust Ingredients
1 1/4 cup almond flour
3 tablespoons coconut flour
1/4 cup Cacao Bliss or 2 tablespoons 100% dark cocoa or cacao powder
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons butter, cubed and chilled
1 teaspoon vanilla

Sugar Free Chocolate Filling Ingredients

1 cup powdered erythritol
4 eggs
7 oz sugar free chocolate chips
2 teaspoons vanilla
10 tablespoons unsalted butter, softened
1 1/2 cups heavy whipping cream

Whipped Topping Ingredients

1 cup heavy whipping cream
2 tablespoons powdered erythritol
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a pie pan with cooking spray. Set aside.
Add all ingredients for the crust to a food processor and pulse until coarse crumbles
form.
Press into a greased pie plate and bake at 350 degrees for 9-10 minutes or until crust
starts to turn golden brown. Remove from oven and let cool completely. Move onto
making the filling.
To make the chocolate filling, whisk together powdered sweetener and eggs in a
saucepan over low medium heat, stirring constantly. Heat until the egg mixture reaches
150-160 degrees or until it coats the back of a spoon. Don’t over cook or your eggs will
curdle. (See information below on how to salvage your custard if your eggs curdle.)
Remove from the heat and stir in melted chocolate and vanilla. Set aside.
In a large bowl, cream butter with an electric mixer until fluffy (about 2-3 minutes). Add
the cooled chocolate mixture and mix until light and fluffy.
In a separate medium bowl, beat the heavy cream until stiff peaks form. Carefully fold
whipped cream into the chocolate mixture until combined.
Pour chocolate mixture over pie crust and refrigerate the keto chocolate pie for at least
6 hours or overnight.
To make the topping, whip heavy cream, sweetener and vanilla on high using an electric
mixer until stiff peaks form. Scoop on top of chocolate layer and spread evenly. Top with
sugar free chocolate shaving.

Nutrition Information
Servings: 8
Calories 659
Fat 68.4g
Protein 7.1g
Total Carbs 20.1g
Net Carbs 4.4g

Keto Mug Bread

3 1/2 tbsp almond flour

1 tsp psyllium husk powder
1/2 tbsp ground golden flaxseed meal
1/4 tsp baking powder
1/8 tsp Pink Himalayan Salt

1 tbsp butter
1 large egg

Add 1 tbsp of butter to a microwave safe bowl. (We use a coffee mug for this single
serving recipe) Microwave for 15-30s or until butter is melted.
Add the almond flour, psyllium husk powder, ground flaxseed meal, baking powder, salt
and an egg. Mix it thoroughly with a fork until uniform.
Microwave on high for 70-80 seconds. Eat is as is or flip onto a plate and slice in half to
use for a sandwich or side to your meal!
Instead of microwaving it, you can bake it in the oven for 20 minutes at 350 degrees F.
The truth is it will probably taste even better fresh from the oven.
Net Carbs: 2g

The Best Keto Bread Recipe

1 1/2 Cup Almond Flour

6 Large eggs Separated
1/4 cup Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar It’s ok if you don’t have this
1 pinch Pink Himalayan Salt
6 drops Liquid Stevia optional

Preheat oven to 375.

Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until
soft peaks are achieved.
In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter,
almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can
help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough
until the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be
careful not to overmix as this is what gives the bread it’s volume!
Pour mixture into a buttered 8×4 loaf pan. Bake for 30 minutes. Check with a toothpick
to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.
Net Carbs: 1.25g for 20 slices

The Best Keto Zucchini Bread

12 ounces grated zucchini (about 1 large zucchini)

½ teaspoon salt divided
2 ½ cups almond flour
½ cup Swerve Brown
⅓ cup unflavored whey protein powder or egg white protein powder
2 ½ teaspoon baking powder
1 teaspoon cinnamon
3 large eggs
½ cup butter, melted
½ teaspoon vanilla extract
¼ – ½ cup water
⅓ cup dark chocolate chips, sugar-free (optional)

Place the zucchini in a sieve set in the sink or over a bowl. Sprinkle with ¼ teaspoon of
the saltand toss to combine. Let drain 1 hour, then squeeze to release as much
moisture as possible.
Preheat the oven to 350F and grease an 8×4 inch loaf pan. You can also use 9×5 but
your bread will bake through a little faster.
In a large bowl, combine the almond flour, sweetener, protein powder, baking powder,
cinnamon, and the remaining salt.
Stir in the eggs, melted butter, vanilla extract, and the zucchini. Add ¼ cup of the water.
If the batter is overly thick, add a little more water until it is a thick but pourable
consistency.
Stir in most of the chocolate chips, if using, reserving a few for the top of the bread.
Spread the batter in the prepared loaf pan and sprinkle the top with the remaining
chocolate chips. Bake 50 to 65 minutes, until the top is golden brown and just firm to the
touch.
Let cool in the pan for at least 30 minutes, then transfer to a wire rack to cool
completely.

Keto Lemon Zucchini Bread

2 cups almond flour

1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum or 1 tsp gelatin
1/2 cup coconut oil, melted
3/4 cup Swerve granular
3 large eggs (at room temperature)
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice (at room temperature)
1 tablespoon lemon zest
1 cup zucchini, shredded and drained (before measuring)

1/3 cup Swerve confectioners

1 1/2 tablespoons lemon juice

Preheat the oven to 325 degrees. Line a loaf pan with parchment paper. This is an
important step so that the bread doesn't stick.
Spoon and level out your almond flour to ensure the correct amount. Mix the almond
flour, salt, baking powder, and xanthan gum. Set aside.
In a separate mixing bowl, whisk the Swerve into the coconut oil before adding the other
ingredients. Once whisked, add eggs, vanilla, lemon juice, and lemon zest. Mix well.
Fold in the dry ingredients with the wet, then fold in the drained zucchini (make sure
you've squeezed out the extra moisture) into the batter.
It is really important to get most of the moisture out of the zucchini. We have additional
tips for how to do this best below the recipe.
Transfer to the prepared loaf pan and bake in the oven for 55-65 minutes but check at
the hour mark so it doesn't overcook. If it's browning too much toward the end of bake
time, cover with foil. (I'd recommend covering it at about 45 minutes). A toothpick
inserted in the middle will come out clean when cooked through. Place on a wire rack to
cool.
Whisk together Swerve confectioners and lemon juice. After the loaf has cooled slightly,
drizzle the loaf with glaze. Enjoy!
Yield: 12 slices, Serving Size: 1/2 inch slice
Amount Per Serving: 206 Calories | 18.2g Fat | 21.4g Total Carbs | 2.9g Fiber | 0.6g
Sugar | 16.1g Sugar Alcohol | 5.7g Protein | 2.3g Net Carbs

Cauliflower 'Non-potato' Pancakes

1 cup shredded cauliflower

½ cup shredded mozzarella
1 egg (If small, use 2.)
¼ cup almond flour
¼ cup finely chopped onion
1 tbl parsley
1 tsp salt,
½ tsp pepper

Mix all ingredients. Heat skillet and add oil until hot. I love the cast iron skillet for this.
Drop a mound in the hot pan (about ¼ cup) and press down gently. Let one side
become fully brown before turning.
Brown second side. Move to a plate with a paper towel to remove excess oil.
You may want a little more salt on top. Serve warm with a dollop of sour cream. These
are AMAZING!!!

Sandwich Bread Chaffle

1/2 cup shredded mozzarella

1/4 cup almond flour
1/8 tsp xanthan gum
1/8 tsp arrowroot flour
1 large egg, beaten

Mix the dry ingredients together thoroughly, then add the beaten egg.
Pour half the mixture into a mini waffle maker, or split between two.
Cook for approximately 4 minutes or until you no longer see steam coming from your
waffle maker.
Remove to wire rack and allow to cool.
2g carbs each chaffle

Light Cake-like Chaffle

1 oz (2 TB) cream cheese, melted

1 large egg, beaten
1 TB almond flour
1/4 tsp baking powder

Whisk together the melted cream cheese and beaten egg.

Add the dry ingredients, and whisk until batter is smooth.
Pour half of the batter into a mini waffle maker, or split between two.
Cook for roughly 3 minutes or until you no longer see steam coming from the waffle
maker.
Remove to a wire rack and allow to cool.

Carnivore Pancakes

Dry Ingredients
1 cup pork rind powder (65g)
1/4 cup non-sugar sweetener (45g)
1 TB beef gelatin powder (10g)
1/2 tsp cinnamon
1/4 tsp baking powder

Wet Ingredients
4 large eggs – room temperature
1/4 cup heavy whipping cream (60mL)
1 TB vanilla extract

DIRECTIONS
Combine the dry ingredients in a food processor and pulse until thoroughly combined.
You can also prepare this recipe with a whisk and medium sized mixing bowl, but using
a food processor ensures that any larger bits of pork rind crumbs get broken down.
Add the wet ingredients and process for 10-20 seconds. Scrape down the sides with a
spatula and pulse 3-4 more times.
The batter will seem very thin at this point. Let it rest for 5-10 minutes as you you
preheat your griddle to between 300F and 325F (150C – 160C).
Pour the batter on to the griddle to make pancakes that are roughly 4 inches (10cm) in
size. The batter should yield 8 pancakes.
Cook for about 4 minutes, or until bubbles begin to form and pop, then flip the pancakes
and let them cook for an additional 4 minutes.
4 servings, 2g carbs each

Macadamia Coconut Breakfast Sauce

1 can unsweetened coconut milk

2/3 cup macadamia coconut butter or any nut butter
1/4 cup white sugar substitute (
1/8 tsp fine sea salt
1/8 tsp ground cinnamon
2 large egg yolks, room temperature
1/4 tsp liquid stevia, preferably vanilla creme

Whisk coconut milk in a 1 quart sauce pan over low heat until there is no more solids.
Whisk in the macadamia coconut butter. Once thoroughly combined, whisk in the
sweetener, sea salt and ground cinnamon.
Bring the heat up to the low end of medium low and continue to whisk until the sauce is
steaming.
Temper the egg yolks in a separate bowl, then whisk back into the sauce pan (see the
video if you don’t know how to temper eggs).
Whisk the sauce for 30 seconds to a minute. If you see any bubbles, pull the pan off the
heat immediately.
Serve warm over low carb waffles, pancakes or berries. Once you refrigerate the sauce
the consistency will change to pudding.
9 Servings, 3g carbs each

Keto Pound Cake

3 cups almond flour

1/4 cup granular sweetener (I prefer BochaSweet)
1 tsp xanthan gum
1/2 TB baking powder
1 Pinch of sea salt
1 cup heavy whipping cream
1 TB extra virgin olive oil
1 tsp vanilla extract
3 large eggs
2 packets Performance Nut Butter (or 1/4 cup macadamia butter or blanched skinless
almond butter)
1 TB melted butter
1 lemon Zest of one lemon
1 lemon Juice of one lemon

Preheat oven to 350F

In a large bowl, use a hand mixer to mix the almond flour, granular sweetener, xanthan
gum, baking powder and sea salt.
In a separate mixing bowl, combine the remaining ingredients and mix with a hand
mixer until well mixed.
Pour the wet ingredients into the dry and mix with a hand mixer for 1.5 – 2 minutes.
Scoop the batter into a greased 8″ loaf pan. Bang on the counter a few times to flatten
out the bottom, then using wet fingers, smooth out the top and corners.
Place pan on middle rack of your oven and bake for 50-60 minutes. Begin checking the
top of the pound cake starting at 30 minutes and every 10 minutes thereafter. If the top
is starting to get dark, top it with some aluminum foil.
At 50 minutes, test if the pound cake is fully baked by inserting a skewer into the center.
If it is still moist, continue baking for another 10 minutes.
When pound cake is done baking, allow it to rest in the pan for 15 – 20 minutes before
running a knife around the edge. Pop the cake out of the pan and place on a cooling
rack for an hour or two.
Serve with the topping(s) of your choice.
12 servings, 4g carbs each

Cauliflower Hummus

1 medium head of cauliflower, broken into florets

1 tsp sea salt or kosher salt
3/4 cup tahini (180mL)
1/2 lemon, zest and juice
1 clove garlic, minced (1 tsp)
salt & pepper to taste

DIRECTIONS
Place the cauliflower florets in a large pot (large enough to prevent a boil over) and
cover with water. Add 1 tsp salt and bring to a boil until the cauliflower is fork tender
(about 10 minutes).
Drain the cauliflower or ideally, spin it in a salad spinner to get all of the water out of it.
Add the cauliflower, tahini, garlic, lemon zest and salt and pepper to taste to a large
food processor. Blend for 30-60 seconds or until all large chunks of cauliflower have
been processed.
Scrape down the sides of the food processor, add the lemon juice, then blend for 2-3
minutes or until the hummus is smooth and creamy looking.
Transfer to a a bowl and refrigerate for an hour.
Get creative with topping the hummus before serving. Suggestions include: paprika and
olive oil, pesto, olive tapenade, or roasted peppers. Serve with vegetables for dipping or
your favorite keto cracker.
14 servings, 3g carbs each

Whipped Feta Dip

Base Recipe Ingredients

1 TB lemon juice (15mL)
2 TB olive oil (30mL)
8 oz cream cheese, cubed (226g)
12 oz feta, broken into chunks (340g) *see note

Optional Add-ins and/or Toppings

1 clove garlic
zest from 1/2 lemon
1-2 TB harissa
crushed walnuts or pistachios *see note
chopped parsley, dill, scallions *see note

To a food processor, add the garlic (optional), lemon juice, olive oil, cream cheese and
feta cheese and process for 1-2 minutes, scraping down the sides of the bowl as
necessary.
If you want the dip to be creamier, add a second tablespoon of olive oil and process for
another minute or two.
Optional: At this point, you can add anything you’d like into the dip (herbs, Kalamata
olives, harissa, chopped nuts, chopped cucumber, etc.). Alternatively, you can use these
as toppings for the dip.
Transfer to a bowl and decorate with the toppings of your choice (anything from step #3
or other suggestions from the video below).
Serve with cucumber slices or keto crackers.
8 servings, 1gr carb each

Creamy Chia Pudding

6 TB chia seeds
2 cups nut milk or coconut milk
4 TB ChocZero syrup of your choice

DIRECTIONS
Add 3TB of chia seeds to each of 2 pint mason jars.
Whisk together 2 cups nut milk and the syrup in a bowl or Pyrex measuring cup, then
split between the mason jars with the chia seeds.
Tightly screw on the jar lids, then shake vigorously until the chia seeds appear well
mixed.
Place jars in the refrigerator for 2 hours. Remove, give the pudding a good stir with a
spoon or spatula, then return to the fridge over night.
Serve as is or with the garnish of your choice.
5 servings, 3g carbs each

Ranch Seasoning

1/2 cup buttermilk powder (70g)

2 TB dried parsley
1 tsp dried dill
1 tsp dried chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp sea salt

DIRECTIONS
Whisk together all ingredients and transfer to an airtight container or shaker bottle.
12 servings, 2g carbs each

Dip
1c sour cream or greek yogurt
3tbsp ranch powder

Dressing
1/2c heavy cream, whip until frothy
1/2 tbsp vinegar
1 1/2 tbsp ranch powder

Compound Butter

Cacio e Pepe

4 oz unsalted butter (120g)

1.5 TB freshly ground black pepper (13g)
1 cup Grated Pecorino Romano cheese (50g)
1/2 tsp kosher salt (optional)

DIRECTIONS
Combine all ingredients in a food processor, scraping down the sides as necessary, until
completely combined.
Transfer the compound butter to a sheet of plastic wrap and roll into a log (see video for
this process).
Place the butter in the freezer for 30 minutes so that it hardens. After this you can store
it in the freezer or fridge.
If serving over vegetables, I recommend freezing and then using a coarse grater to
grate over the veggies.
8 servings, 1g carb each

Ancho Lime

2 dried ancho chiles, stemmed and seeded

4 ounces unsalted butter (120g)
2 TB chives, freshly minced (6g)
2 tsp lime zest (or the zest of one lime)
2 tsp kosher salt (7g)
1 clove garlic (grated or pressed)
1/2 tsp black pepper (ideally freshly ground)

DIRECTIONS
Roast the chiles – either over a flame or in a pan – until they soften and blister, then
place them in a bowl and cover with boiling water. Allow them to soak for at least 15
minutes. You may need to weight the chiles down with a small plate.
Place your softened chiles in a food processor to finely chop them, scraping down the
sides as necessary.
Add all of the remaining ingredients to the food processor and and process until
thoroughly combined.
Transfer the compound butter to a sheet of plastic wrap and roll into a log (see video for
this process).
Place the butter in the freezer for 30 minutes so that it hardens. After this you can store
it in the freezer or fridge.
8 servings, 1g carb each

Keto BBQ Sauce

1 bottle (13 oz) Heinz no sugar added ketchup

1/2 cup sugar free “maple” syrup
3 TBS Worcestershire sauce
2 TBS lemon juice
1/2 cup Sukrin Gold or Swerve brown sugar substitute
2 cloves of garlic, finely minced
1 tsp Tabasco or Lousiana hot sauce
1 TB coarse ground black pepper

DIRECTIONS
Add all ingredients in a medium saucepan and whisk together over medium heat.
Once the sauce comes to a simmer (occasional bubbles breaking the surface), continue
to stir/whisk for another five minutes.
Remove from heat and allow to cool before transferring to a mason jar or squeeze
bottle. If using a squeeze bottle, you may want to use a funnel to cut down on the
likelihood of spillage.
Use as you would any other BBQ sauce.
23 servings, 2 gr each

Yeasted Next Level Butter Bread (Indigo Nili)

1 1/4 cups (295ml) of warm water (100-110 degrees)

7g honey
2 ¼ tsp (9g) active dry yeast
100 g (1 1/4) cup egg white powder
1 tsp unflavored gelatin
1 1/2 tsp cream of tartar
1/2 tsp Redmond real salt
1/4 cup (36g) allulose
2 tbsp (16g) arrowroot powder
To add after whipping:
1 stick salted butter, frozen and grated

Grate or shred the 1/2 cup of frozen butter and transfer it back to the freezer until time
to add it to the batter.
In a small bowl whisk together the warm water and honey and sprinkle the yeast over
the top.
Set yeast mixture aside in a warm place (90-105 degrees) to activate while preparing
the other ingredients.
To the bowl of your stand mixer whisk together the egg white powder, gelatin, cream of
tartar, salt and allulose and set aside.
Whisk the arrowroot powder in to the warm yeast and water mixture.
Combine the yeast mixture with the egg white powder mixture and whisk by hand until
all the dry ingredients are moistened.
Start the mixer with the whisk attachment on low speed. Gradually increase the speed
until full. Mix on full speed for 5-15 minutes or until stiff peaks form.
Reduce speed to low and stir in the frozen butter shreds just until combined.
Spread the batter into a large, parchment paper lined loaf pan (mine is 10x6in).
Score the top of loaf down the middle and allow to proof in a warm spot (90-105
degrees) for 1 hour.
In the meantime, preheat your oven to 325 degrees.
Score the top of the loaf again and bake in the preheated oven for 40-45 minutes until
firm and cooked through.

Low Carb Bread Loaf Recipe (Keto Upgrade)

292 g Warm Water (100-110 degree Fahrenheit) (1- 1/4 Cup)

9 g Active Dry Yeast (2 1/4 tsp.)
7 g Honey/ 6 g Inulin (1 tsp./ 2 tsp.)
10 g Whole Psyllium Husk (2 Tbs.)
100 g Egg White Powder (about 1- 1/4 Cup)
20 g - 80 g Allulose (2 Tbs. - 1/2 Cup)
1/2 tsp. Salt
1/2 tsp. Cream of Tarter
24 g Heavy Cream Powder (optional, can use butter powder also) (4 Tbs.)

Preheat oven to 325 degrees, weigh/measure the warm water into a stand mixer bowl,
dissolve the honey or inulin into the water and whisk in the active dry yeast, let sit on top
of the stove in front of the warm air until it gets really nice and bubbly

While that is working weigh/measure out the psyllium husk into one bowl, the heavy
cream powder into another bowl and the egg white powder, allulose, cream of tarter and
salt into another bowl

Once the yeast is active, place on the mixer with the whip attachment and whisk in the
whole psyllium husk, scraping down to make sure it is all incorporated

Add the egg white protein, allulose, salt and cream of tarter into the mixing bowl and
whisk on low to incorporate, then whip on full speed for 5-10 minutes until thick and stiff
peaks (should look like thick shaving cream)

While that is whipping prepare a loaf pan with spray and parchment paper or spray
silicon pans

Once fully whipped, add in the heavy cream or butter powder on low speed until just
combined, you do not want to mix for too long, the egg whites might deflate if mixed too
long

Take off the mixer and give a few stirs to make sure it is fully mixed and spoon into the
loaf pan being sure to not get any gaps in the batter, set in front of the warm oven or in
another warm spot to rise for 1-1.25 hours rotating in front of the hot air of the oven if
using that option. Don't put too close to the hot air though, it may cook the outside of the
egg whites You can also proof it in a proofer at 100 degrees or in a dehydrator at the
lowest setting usually 105

Once risen you can score away the hardened egg whites down the middle of the loaf, if
you don't you could get a nice smooth top to your loaf but it will crack somewhere when
it bakes, bake for 28-35 minutes turning half way through until it is solid feeling, I temp it
to at least 180 degrees in the center, should be dark golden brown

Let cool for a few minutes in the pan, then loosen the corners or any part not covered in
parchment and lift out, remove parchment and let cool on a cooling rack

Slice and enjoy once cool, will last a few days on the counter top or a week in the fridge,
can slice and freeze and pull out a few slices at a time

5 g Net Carbs for the whole loaf

Rye Bread Chaffle

1/2 cup shredded mozzarella

1 TB pecan flour
1 TB pork rind crumbs
1/4 tsp baking powder
1 large egg
1 TB rye sourdough starter (see video)
1/2 TB brown mustard
1/4 tsp caraway seeds

Starter:
Day 1:    1tbsp dark rye flour, 1 tbsp water, mix in small mason jar and cover.
Day 2:    1 tbsp each rye flour and water, mix and cover.
Day 3:    Repeat day two.
Day 4:    Remove 1 tbsp starter.    Add 1 tbsp each water and flour, mix and cover.
Day 5:    Repeat day 4.
Day 6:    Repeat day 4.
Day 7:    Starter is ready. After using 1 tbsp starter for your recipe, add 1/2 tbsp water
and flour, mix and put in the fridge.

Combine mozzarella, pecan flour, pork rind crumbs and baking powder. For the best
texture, do this in a food processor and pulse 7-8 times until your dry ingredients look
like bread crumbs.
Add the egg, rye sourdough starter (see the video on how to make this) and the brown
mustard. Mix or process until you have a mostly smooth batter.
Sprinkle in the caraway seeds and mix or pulse very briefly to incorporate.
Cook the batter in a waffle maker until you no longer see steam coming out (roughly 5
minutes). You will have enough batter to fill two Dash Minis (with a little left over) or two
square waffles in a Dash No Mess. If you double the recipe, it fills a Dash No Mess
perfectly.
2 servings, 3g carb each
Keto Strawberry Cheesecake Bars
  
Strawberry Sauce
1 cup diced strawberries *see note 3
1 tbsp monk fruit erythritol sweetener
½ tsp lemon zest
1 tsp lemon juice
Cheesecake
2 x 8oz full fat cream cheese room temperature
½ cup powdered erythritol monk fruit sweetener *see note 2
½ cup full fat sour cream room temperature
2 eggs room temperature
2 tsp lemon juice
1 tsp vanilla extract
Crust
1 cup almond flour
¼ cup almonds
¼ cup butter
1 tbsp golden monk fruit sweetener
½ tsp cinnamon
1 pinch sea salt

Strawberry Sauce
Combine the diced strawberries with lemon zest, lemon juice and sweetener in a
saucepan and heat on medium high. The strawberries will start to release juices and
eventually will come to a boil. Reduce the heat to a low simmer and cook for 8 minutes.
Use an immersion blender to puree the sauce until smooth, then set aside to cool to
room temperature.

Almond Crust
Heat oven to 325° and line an 8×8" pan with parchment paper. Spray with oil and set
aside. Chop whole almonds into a fine crumble.

Melt butter and place into a medium bowl. Add almond flour, chopped almonds,
cinnamon, sukrin gold and a pinch of sea salt. Mix well then press evenly into the
bottom prepared pan. Bake in the preheated oven for 8 minutes then set aside to cool.

Cheesecake Layer
Add the cream cheese to the bowl of a stand mixer and using the paddle attachment,
cream the cream cheese until all the lumps are gone. Scrape the bowl then mix in the
powdered monk fruit erythritol sweetener.
Stir in the sour cream, then the eggs one at a time, lemon juice and vanilla, scraping the
bowl after each addition. Pour into the baking pan, over top of the prepared crust.

Swirl It
Scrape the strawberry sauce into a piping bag. Either draw vertical lines of strawberry
sauce onto the cheesecake and run a knife or chopstick back and forth horizontally, or
pipe blobs of strawberry sauce all over the cheesecake and swirl it back and forth with a
chopstick or knife.

Bake It
Place the pan in the preheated oven on the center rack and bake for 30-35 minutes.
You'll know it's done when the edges are puffy and have started to crack. The center of
the cheesecake will still be slightly jiggly *see note 5.
Turn the oven off, leaving the cheesecake inside the oven. Prop the door open just a
crack with a wooden spoon. Let the cheesecake rest inside the oven for 1 hour, then
refrigerate for several hours or overnight *see note 6.
Slice into 9 bars and enjoy!

Notes
We use Lakanto’s golden monk fruit sweetener in the crust because it tastes just like
brown sugar.
A powdered sweetener is used in the cheesecake to give it an extra creamy texture –
my favourite is Lakanto’s classic monk fruit sweetener. Grind it in a clean coffee grinder
for a moment or two to create powdered sweetener!
These Keto Cheesecake Bars would also be delicious with raspberries, blueberries or
blackberries. Simply replace the strawberries with the equivalent amount of berry you
choose. Leave everything else the same, including the lemon. If you decide to go with
raspberry or blackberry, strain the seeds out of the sauce while it is still warm.
It is really important to start with room temperature ingredients. If you combine cold
ingredients with room temperature ingredients, they won’t combine properly which
would leave lumps in your Keto Strawberry Cheesecake, or you would have to whip the
mixture for so long that it would create lots of air bubbles.
Be careful not to over bake the cheesecake. The edges will look puffy and just begin to
crack. The center will be jiggly.
Don’t try to remove the Keto Cheesecake Bars until they have properly cooled, because
they will most likely fall apart.
These low carb cheesecake bars are very filling! Having company over or taking these
to a potluck? Try cutting them into quarters after you have cut them into 9 so that they
go further!
9 servings, 6g carb each

America's Test Kitchen:

- use measuring cup to pack crust
- 6 oz strawberries
- 1/2 cup sugar
- process until pureed
- add to two cups sour cream
- put back in oven for 15 minutes
- after cooled, fridge for 4 hours
Keto Refried Beans:

Stovetop
Mince garlic and dice up a jalapeño. I recommend leaving at least half the seeds to add
extra flavor, but if you really don’t like spice, leave them out. If you like more spice, add
them all in including the white membrane and pith.
Heat oil in a medium saucepan and once hot, add cumin powder, chili powder, the
minced garlic, diced jalapeño and a little sea salt. Cook for a minute or two until the
spices are fragrant.
A saucepan with jalapeño and spices.
Stir in rinsed black soy beans and the juice from both limes
A saucepan with jalapeño, spices and beans.
Pour in enough water to just cover the beans. Bring to a boil, reduce the heat to
medium/low and simmer for 45 minutes, adding more water throughout the cooking
process so that the beans are just covered. You’ll need about 4 cups of water in total.
Once cooked, use an Immersion Blender to puree until smooth, or cool completely and
puree in a blender.

Instapot Refried beans:

Press / mince the garlic and chop the jalapeño; set them aside.
Turn the instant pot to sauté and add the oil. Once hot, stir in the cumin, chili powder
and garlic and cook until fragrant, about a minute.
Deglaze the pot with 1/2 cup water and scrape off all the little bits from the bottom of the
pot. Pour in two cans of rinsed black soy beans, then the rest of the water. Top with the
jalapeños, then secure the lid of the Instant Pot and turn the steam release valve to the
sealed position.   
Turn the instant pot on to Pressure Cook (or Manual depending on your model) and
cook for 20 minutes, naturally release for 5 minutes and then, very carefully, using the
necessary precautions, quick release.
After the steam has been completely removed and the pin has dropped, open the
Instant pot lid. Puree until smooth using an immersion blender, or cool completely and
puree in a blender.

Soak beans for 24 hours in 1 tsp salt (1/2 salt 1/2 tsp baking soda), for every 1 cup of
beans, 3 cups of water.    Bring to a boil first in a separate pot and skim. Then put in a
pressure cooker at the lowest setting (beans/chili mode) for 20 minutes, natural release.

Low Carb Thousand Island Dressing

¼ cup – mayonnaise
2 Tbs – reduced sugar ketchup
2 Tbs – dill pickle relish
½ Tbs – vinegar
4 tsp – allulose
½ tsp – onion powder
½ tsp – garlic powder
¼ tsp – salt

Hollandaise Sauce

4 egg yolks
1 Tbs – lemon juice
½ cup – unsalted butter, melted (1 stick)
¼ tsp – cayenne pepper
¼ tsp – dill
½ tsp – salt
2 tsp – allulose

Whisk together yolks, lemon juice, and allulose until thickened.    Bring 1 inch of water in
a pan up to a boil then reduce to simmer.    Place bowl in pan making sure the bottom of
the bowl does not touch the water.    Drizzle butter in the bowl while whisking until the
eggs warm, then add all the butter.    Then add the spices.    Whisk until it thickens, 3-7
minutes.
Bread -> bacon -> lettuce -> avocado -> poached egg -> hollandaise.

Papa G's Flourless Pancake

3 1/2 ounces – ground pork rinds

1/4 tsp – baking powder
1/4 tsp – salt
4 ounces – cream cheese (softened)
3 large whole eggs
3 large egg whites
3 Tbs – coconut oil (melted)
1 tsp – almond extract
3 tbsp sugar substitute
3/4 cup – water

Papa G's Creamy Cheesy Loaded Mashed Potatoes

1 head cauliflower
6 to 8 – garlic cloves, peeled
salt & pepper for roasting
1/3 cup – heavy cream
1/3 cup – sour cream
1/2 cup – grated cheddar cheese
3/4 tsp – salt
1/2 tsp – black pepper
8 slices – cooked bacon, chopped
2 Tbs – dried chives

Papa G's Alfredo Sauce

2 cups – heavy cream

1/2 cup – unsalted butter (1 stick)
1 1/2 tsp – garlic powder
1/4 tsp – salt
1/2 tsp – ground black pepper
1 cup (4oz) – parmesan cheese, shredded https://amzn.to/2tgaXCO
1 egg yolk
Recipe makes about 2 1/2 cups
6 servings, 1.7 net carbs each

Papa G's Enchilada Casserole

• 2 lbs. – ground beef

• 5 – low carb tortillas http://amzn.to/2hawjPm
• 2 1/4 cups – Papa G enchilada sauce, divided     

• Simple and Easy E...     

• 14 slices – pickled jalapenos   
• 3 stalks – green onions, chopped (greens & whites divided)
• 2.25 ounce can – sliced black olives, chopped (divided)
• 1 Tbs – chili powder
• 1 tsp – ground cumin
• 3/4 tsp – salt
• 1/2 tsp – paprika
• 1/2 tsp – garlic powder
• 1/2 tsp – onion powder
• 1/4 tsp – dried oregano
• 1/4 tsp – black pepper
• 1/8 tsp – cayenne pepper
• 1 cup – sour cream
• 1 Tbs – dried chives
• 1 Tbs – fresh chopped cilantro
• 8 ounces – finely shredded Mexican blend cheese, divided
8 servings, 7.7g carbs each

Papa G's Enchilada Sauce

• 2 cups – V8 tomato juice
• 1 cup – chicken stock   
• 2 Tbs – chili powder
• 1 tsp – garlic powder
• 1/2 tsp – smoked paprika
• 1/2 tsp – xanthan gum
• 1/2 tsp – ground black pepper
• 1/2 tsp – salt
• 1/4 tsp – cumin
Recipe makes ~ 3 cups
Per 1/4 cup serving, 1.7g net carbs

Papa G's Chicken Parmesan

• 4 – boneless, skinless chicken breasts

• 8 slices – provolone cheese
• 4 ounces (1 cup) – shredded parmesan, fresh https://amzn.to/2tgaXCO
• 15 ounces – Papa G low carb marinara     

• Low Carb Pasta Sauce

• 1/2 Tbs – dried parsley
• Oil for frying

Marinade:
• 2 cups – almond milk
• 2 Tbs – apple cider vinegar
• 1 tsp – thyme https://amzn.to/2TCLgYs
• 1 tsp – basil https://amzn.to/2PaFlYb
• 1 tsp – rosemary https://amzn.to/2HZFLBO
• 1 tsp – sage https://amzn.to/2TEo7VF

Breading:
• 1/2 cup – almond flour http://amzn.to/2htvyB2
• 1/2 cup – zero carb protein powder http://amzn.to/2zozrLa
• 1/2 cup – ground pork rinds
• 1/2 cup – grated parmesan cheese (canned) https://amzn.to/2MltuF2
• 1 tsp – salt   
• 1/2 tsp – onion powder
• 1/2 tsp – garlic powder
• 1/2 tsp – black pepper

Papa G's Taco Casserole

Taco Seasoning:
1 Tbs chili powder
1/2 Tbs cumin
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
3/4 tsp salt

Taco Casserole:
8x8 inch baking dish   
1 lb. ground beef
3 green onions, chopped
1/2 Tbs minced garlic
1 10oz. can rotel, drained   
Taco Seasoning, divided
4 eggs
1/2 cup heavy cream
2 Tbs sour cream
8 ounces shredded Monterey jack cheese, divided
1/4 cup sliced black olives
1/4 cup sliced pickled jalapenos

Papa G's Scalloped Faux Tatoes

6 medium turnips, peeled

3 cups heavy cream
1 Tbs minced garlic https://amzn.to/2D9gj8m
1 Tbs Dijon mustard
2 Tbs sour cream
3 Tbs dried chives, divided http://amzn.to/2CzkFCx
1 Tbs dried minced onion https://amzn.to/2Vdg70z
1 3/4 tsp salt
1/2 tsp dried oregano https://amzn.to/3dtDGbE
1 tsp ground black pepper
1/2 Tbs onion powder
6 ounces (1 1/2 cups) shredded gruyere cheese, divided
6 ounces (1 1/2 cups) grated Parmesan cheese, divided

Papa G's Salisbury Steaks

2-pounds ground beef or chuck

1/2 medium onion, shredded
1 tsp garlic powder
1 Tbs Worcestershire sauce
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp Rosemary https://amzn.to/2HZFLBO
1 Tbs zero sugar ketchup http://amzn.to/2FFIL43
1/2 Tbs yellow mustard
1 large egg, lightly beaten
1/4 cup grated parmesan cheese
2 Tbs oil

Gravy:
2 cups Beef stock, divided https://amzn.to/2CdnYoi
1/2 medium onion, diced
4 to 8 ounces sliced mushrooms
4 Tbs unsalted butter
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp xanthan gum http://amzn.to/2hSEaNQ

Mustard Vinaigrette

• 1/4 cup – apple cider vinegar

• 1/4 cup – sour cream
• 5 Tbs – Dijon mustard
• 1/2 tsp – Worcestershire sauce
• 2 tsp – lemon juice
• 1/2 cup – oil
2 tsp sugar substitute
• 1/2 tsp – garlic powder
• 1/8 tsp – salt
• 1/2 tsp – ground black pepper
• 1/8 tsp – cayenne pepper
• 1/4 tsp – onion powder
• 1/2 tsp – dried thyme

Papa G's Ranch Dressing

1/2 cup – heavy cream

1/2 Tbs – vinegar
3/4 cup – mayonnaise
1/2 cup – sour cream
1/2 tsp – salt
1/4 tsp – ground black pepper
3/4 tsp – dried dill
3/4 tsp – garlic powder
2 tsp – dried parsley
3/4 tsp – onion powder
1 tbsp sugar substitute

Papa G's Gravy

Gravy main ingredients:

3 Tbs grated onion
4 tbsp. unsalted butter
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp xanthan gum h
1/4 cup heavy cream

Add these ingredients for Chicken or Turkey Gravy:

2 cups Chicken or Turkey stock
1 tsp browning sauce
1/2 tsp Sage
1/2 tsp Thyme
1/4 tsp Paul Prudhomme’s poultry seasoning
    (or substitute any regular poultry seasoning)

Add these ingredients for Beef Gravy:

2 cups Beef stock
1 Tbs browning sauce
1/2 tsp Tarragon
1/2 tsp Rosemary

Papa G's BBQ Sauce

1 1/2cups – reduced sugar ketchup

2 1/2 Tbs – apple cider vinegar
1 1/2 Tbs – Worcestershire sauce
1/2 to 1 Tbs – liquid smoke (depends on your level of smoke flavor desired)
3/4 tsp – onion powder
3/4 tsp – garlic powder
3/4 tsp – black pepper
3/4 tsp – salt
3/4 tsp – smoked paprika
1/3 cup sugar substitute

Simmer on stove to dissolve sugar.

Papa G's Lemon Herb Salad Dressing

3/4 cup mayonnaise

1/4 cup sugar substitute.   
1/4 cup apple cider vinegar
1/2 tsp salt
2 1/2 Tbs lemon juice
1 tsp lemon pepper seasoning
1/2 tsp dried dill

Papa G's Cheesy Broccoli and Riced Cauliflower

12 ounces (about 3 cups) – broccoli florets cut into bite sized pieces
10 ounces (about 2 1/2 cups) – riced cauliflower
4 Tbs – unsalted butter
2 cups – heavy cream
1/2 tsp – xanthan gum
3/4 tsp – salt
1/4 tsp – black pepper
1 Tbs – onion powder
1/2 tsp – garlic powder
1/2 teaspoon dry mustard powder
1/2 tsp – basil
1/2 tsp – sage
1/4 tsp – cayenne pepper
1 1/2 to 2 cups (6 to 8 ounces) – pepper jack cheese, shredded
1 cup (4 ounces) – cheddar cheese, shredded
1 Tbs – dried chives

Papa G's Brownies

8 ounces Baker’s unsweetened chocolate

8 Tbs – unsalted butter (1 stick)
1/4 cup – heavy cream
1/4 tsp – salt
4 large eggs
2 cups sugar substitute
1 Tbs – vanilla extract

Papa G's Chocolate cupcakes

4 Tbs – unsalted butter

1/2 cup – water
1/4 cup – unsweetened cocoa powder
Sugar sub equiv. to 1 cup reg. sugar http://amzn.to/2hReroU
1 1/4 cup – almond flour
1/2 tsp – baking powder
1/2 tsp – baking soda
1/2 tsp – salt
2 large eggs separated
1/2 tsp – vanilla extract
1/4 cup – sour cream

Chocolate buttercream frosting Ingredients:

1/4 cup -- butter, softened
4 ounces -- cream cheese
Sugar substitute equiv. to 1 1/2 cups reg. sugar http://amzn.to/2yCYoVz
1 tsp – vanilla extract
1/2 cup – heavy cream
1/4 cup – unsweetened cocoa powder

Papa G's Lemon Bars

For the crust:

2 cups Almond flour
Sugar substitute equal to 1/2 cup regular sugar http://amzn.to/2hReroU
1/2 tsp almond extract
1 cup unsalted butter (2 sticks), melted

For the lemon filling:

Sugar substitute equal to 1 1/2 cups regular sugar
1/4 cup Almond flour
4 large room temperature eggs, beaten
4 lemons, zested and juiced
1/4 tsp xanthan gum http://amzn.to/2hSEaNQ
Powdered Stevia for topping

Papa G's Peanut Butter Cream Pie

Pie Crust Ingredients:

9-inch pie pan
4 ounces cream cheese
1 1/2 cups almond flour
1/4 tsp salt
1/2 tsp maple extract   
Sugar substitute = 1/3 cup of sugar
Pie Filling Ingredients:
8 ounces cream cheese, softened
1 cup powdered sugar substitute
1/2 cup all-natural creamy peanut butter   
6 Tbs heavy cream
1 cup heavy cream, whipped
1/2 tsp vanilla extract
1-2 Tbs chopped peanuts

Papa G's Peanut Butter Fudge

sugar substitute = 1 cup sugar

20 Tbs unsalted butter
1 1/2 cups creamy natural peanut butter
1/2 tsp salt
1/2 Tbs vanilla extract

Papa G's No-Bake Chocolate Cream Cake with Chocolate Espresso Crust

Crust:
1 Tbs espresso powder
1/2 Tbs unsweetened cocoa powder
1 1/4 cup almond flour
4 Tbs unsalted butter, melted
sugar substitute = 2 Tbs sugar

Filling ingredients:
1 (.25oz) envelope unflavored gelatin
1 cup boiling water
8 ounces softened cream cheese
granulated sugar substitute = 1 cup of sugar
1 1/2 cups heavy cream
1/4 cup unsweetened cocoa powder   
1 tsp vanilla extract

Topping:
Shaved low carb chocolate

Papa G's Lemon Sheet Cake

Cake Ingredients:
2 cups almond flour   
1 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar substitute
8 Tbs unsalted butter, room temp.
2 eggs
1 egg yolk
2 tsp lemon extract
Zest from 1 lemon
1/2 cup sour cream
1/3 cup water

Icing Ingredients:
1 cup powdered sugar substitute
Juice from 1 lemon
heavy cream to thin

French Dressing

1/2 teaspoon Onion Powder

1/3 cup Sugar
1 cup Oil
1/2 cup Vinegar
1 cup Ketchup
1/2 teaspoon Garlic Powder
2 teaspoons Paprika
Pepper, mustard to taste

Catalina Dressing

1 cup ketchup
1⁄2 cup granulated sugar
1⁄2 cup vinegar (apple cider or distilled)
1⁄2 cup, neutral vegetable oil
1⁄2 sweet onion, grated
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1⁄2 teaspoon dry mustard powder
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt