ZSAC

healthy
christmas
recipes
 Oatmeal cookie

INGREDIENTS

120 grams of oatmeal

100 grams of oat flour or almond
flour
A few spoons of sweetener
110 grams of grass-fed butter
400 grams of strawberries
Honey to taste
Zest and juice of 1 lemon
1 scoop of Supercharged Keto
collagen

INSTRUCTIONS

1. Knead the oatmeal, butter, sweetener, and flour into a ball, then
press it into a smaller baking tray. Pre-bake at 170 degrees
Celsius (338 degrees Fahrenheit) for 15 minutes.
2. Meanwhile, cook the strawberries, honey, lemon juice, and lemon
zest together for about 15 minutes until it reaches a jam-like
consistency. Once it's done, remove from heat and add the
collagen.
3. Spread the strawberry ragout over the cooled oatmeal base. Grate
the remaining oatmeal on top using a coarse grater.
4. Put it back in the oven for an additional 25 minutes. Optionally,
you can sprinkle some toasted walnuts on top to taste!
 BAKED PUDDING

INGREDIENTS
2 medium-sized homemade (or
farm fresh) eggs
50 grams of honey or other
sweetener
30 grams of Kerrygold butter
25 grams of ground walnuts
20 grams of oat flour (ground
oatmeal)
1 deciliter of plant-based milk
Grated zest and juice of half an
orange
1 scoop of Supercharged Keto
collagen

INSTRUCTIONS

1. Separate the egg yolks from the whites. Beat the yolks with honey,
sweetener, and soft butter until light in color.
2. Add the ground walnuts, oat flour, milk, grated orange zest, and
squeezed juice, as well as the collagen protein. Stir the batter until
smooth using a wooden spoon.
3. Gently fold in the egg whites, which have been beaten to stiff peaks.
4. Spread the batter into a buttered and oat-floured ceramic or glass
dish. Bake in a preheated oven at 180 degrees Celsius (356 degrees
Fahrenheit) for about 40 minutes.
5. The top will bake to a sponge-cake-like texture, while the bottom will
be more pudding-like. Serve with jam or chocolate if desired. The jam
can be made from blended frozen fruit thickened with collagen
protein and sweetened with honey. For the chocolate, melt chocolate
over a double boiler and add Kerrygold butter to it.
 KETO MARZIPAN

INGREDIENTS

Almond flour: 200g

5 scoops of Supercharged Keto
collagen
Your favorite sweetener (e.g.,
erythritol, allulose, stevia, or honey):
15g
Vanilla powder: ½ level teaspoon
Almond essence or almond liqueur:
2.5g or ½ teaspoon
Rose water (optional): 1 teaspoon
Dark chocolate: 200g
60ml water and a teaspoon of butter
concentrate or butter

INSTRUCTIONS
1. Place all ingredients in a bowl, except for the water, butter concentrate, and honey (if using).
2. Mix them together with a spoon, then blend in a blender. Blend as much as possible, then add, in this order,
the butter concentrate (blend), honey (blend), and water (blend). The more honey you add, the less water you
will need, as both are liquid.
3. If the blender struggles (due to thickness), spoon the mixture out, stir with a spoon, then put it back in the
blender.
4. Taste and add more sweetener if desired. If using honey as the sweetener, add during blending and ensure
the mixture isn’t too runny. Aim for a cookie dough consistency (if it's too runny, it will need to be spooned,
not bitten, but that's not the end of the world).
5. Wash and lightly oil or butter your hands to prevent sticking.
6. Form 10 small balls from the mixture, or use a mold if available.
7. Place the marzipan in the freezer for 15 minutes, with molds if used. Set a timer.
8. After removing from the freezer, they are ready to eat, or:
9. Grease a plate or use parchment paper on something that fits in the fridge.
10. Flatten them and cut into the desired shape, if different. If using molds, just remove the mold and place the
marzipan on the greased/parchment-lined plate.
11. In a double boiler, melt the chocolate.
12. Dip the marzipan in chocolate, spoon chocolate over it, then remove with a fork (or two) and place it back on
the greased/parchment-lined plate.
13. Once you've coated as many as you like, return the marzipan to the fridge to harden the chocolate.
14. If they stick to your hands too much, use more oil on your hands.
15. Keep in the fridge and eat directly from there.
16. Perfect guilt-free bites, and since they're keto, you can enjoy them all. (But of course, eat a balanced diet too).
 KETO TIRAMISU

INGREDIENTS
Sponge Cake:
3 large eggs
100g melted unsalted butter
1 teaspoon baking powder
100g almond flour
4 scoops of collagen
20g Splenda or another sweetener
Cream:
200g mascarpone or another cream cheese
10g Splenda or another sweetener
2 scoops of Supercharged Keto collagen
300g whipped cream
Coffee Drizzle:
150ml strong coffee
For Topping:
10g cocoa powder

INSTRUCTIONS
1. Separate Eggs:
Separate the whites and yolks of 3 large eggs.
Beat the egg whites until stiff and set aside.
2. Mix Yolks and Sweetener:
Beat the egg yolks with stevia until fluffy.
3. Add Melted Butter:
Mix in 100g of melted unsalted butter thoroughly.
4. Prepare Dry Ingredients:
In a separate bowl, combine 100g almond flour, 4 scoops of collagen, and 1 teaspoon of baking powder.
5. Combine with Yolk Mixture:
Gradually mix the dry ingredients into the egg yolk mixture.
6. Fold in Egg Whites:
Gently fold in the beaten egg whites.
7. Bake the Sponge:
Pour the batter into a baking tray lined with parchment paper and greased on the sides.
Bake in a preheated oven at 170°C (338°F) for 25-30 minutes.
Once baked and cooled, remove from the tray and cut into finger-length pieces, similar to ladyfingers.
8. Prepare the Cream:
Whip 200g mascarpone cheese until smooth.
In another bowl, whip 300g heavy cream.
Combine the mascarpone with the whipped cream, adding 10g sweetener and 2 scoops of Supercharged Keto collagen. Mix well.
9. Coffee Soaking:
Prepare strong coffee.
Lightly soak the cut sponge fingers in the coffee.
10. Assemble:
In a dish, layer the coffee-soaked sponge at the bottom.
Spread a layer of the cream mixture over it.
Repeat with another layer of sponge and cream.
Dust the top with cocoa powder.
11. Chill:
Let the dessert set in the refrigerator for at least 1 hour before serving.
It stays fresh in the fridge for up to 2 days.
 TRAVEL COOKIES

INGREDIENTS

115 grams of gluten-free oatmeal

1 apple
1 teaspoon cocoa powder
2 eggs
Cinnamon-flavored sweetener (to
taste)
1 scoop of Supercharged Keto Collagen
Dark chocolate (quantity as desired)
Seeds (such as pumpkin seeds,
sunflower seeds, chia seeds, etc.)

INSTRUCTIONS

1. Grind the Oatmeal: In a blender, finely grind the gluten-free oatmeal.

2. Mix Dry Ingredients: To the ground oatmeal, add cocoa powder and
cinnamon-flavored sweetener to taste.
3. Toast the Seeds: Lightly toast the seeds in butter sourced from grass-
fed cows.
4. Prepare the Apple: Puree the apple using the same blender.
5. Combine: In a large bowl, mix the oatmeal mixture with the pureed
apple and egg yolks.
6. Add Chocolate: Chop the dark chocolate into small pieces and fold
them into the mixture.
7. Incorporate Collagen: Finally, add a scoop of Supercharged Keto
Collagen to the mixture and blend well.
8. Bake: Spread the mixture evenly into a baking tray. Bake in a
preheated oven at 180°C (356°F) for about 20 minutes.
 KETO SLICE

INGREDIENTS
150g almonds
100g walnut pieces
130g pumpkin seeds
265g nut butter, e.g., almond butter
(or butter)
5 measuring cups of Supercharged
Keto collagen
90g dates (pitted) or honey, or your
favorite sweetener
2.7g cinnamon
0.5g salt
optionally: 100g chocolate (min 60%
cocoa content)

INSTRUCTIONS

Toasting Almonds: Toast the almonds in a pan over medium heat for about 2 minutes.
Adding Additional Seeds: Then add the walnut pieces and pumpkin seeds, and toast
them together for another 2 minutes.
Blending: Remove the pan from the heat. Put the dates and nut butter in a blender and
blend until smooth. Then add the toasted seeds and blend them together. A completely
smooth texture is not necessary here.
Preparation and Storage: Line a tray, plate, bowl, or box with parchment paper. Spoon
the mixture into the chosen container and press it evenly. Cover the container with a
lid, foil, or a plate to prevent it from absorbing fridge odors. After two to three hours, it
will be ready to slice, either into long sticks or formed into balls. Sealed in a container,
it can last for days without refrigeration or up to 3 weeks in the fridge.
Optional Decoration: Optionally, dip the slices or balls in melted chocolate.