The Keto Life

Ingredients: 1 large head of cauliflower 3 tablespoons olive oil salt, pepper, and garlic powder to taste 2 pounds hot Italian sausage 1/2 pound bacon cut into small pieces 1 large onion - chopped 6 cloves minced garlic 8 cups chicken broth 1 cup heavy cream 6-7 cups of chopped kale Instructions: Cut cauliflower into small pieces. Heat oven to 375 degrees Mix olive oil and cauliflower together Place cauliflower on baking sheet and roast for 25-35 minutes Cook sausage in large pot In a separate pan or pot, place bacon in and cook until crispy Remove bacon and add the chopped onion to left over bacon fat, add salt, pepper, and garlic powder - cook until translucent Add chicken broth, heavy cream, cooked bacon, and kale to the sausage Cook until well heated and mixed *With my ingredients this turned out to be 4 carbs per cup. Carb count is subject to change with your own ingredients/brands used.

Ingredients: 1 1/2 cups almond flour 1/4 teaspoon xanthan gum 1/2 teaspoon baking soda 1/4 teaspoon baking powder dash of salt 6 tablespoons softened butter 10 tablespoons confectioners swerve 1/2 teaspoon brown sugar - swerve splash of vanilla 2 eggs 1/4 cup lily's chocolate chips (stevia chocolate) Instructions: Pre heat oven to 350 degrees In a large bowl combine the flour, xanthan gum, baking soda, baking powder and salt In a separate bowl, beat together the butter, sweeteners, vanilla, and brown sugar Add eggs and beat until well combined Mix wet ingredients with dry Fold in chocolate chips Place parchment paper on baking pan Make dough balls and place on baking sheet *dough will be tacky, I just spoon a blob on the pan Bake for 9-10 minutes - until golden brown *With my ingredients it turned out to be 3net carbs per two cookies (makes 15-16 cookies) Carb count is subject to change with your own ingredients/brands used.

Ingredients:   Chicken: 2-3 large chicken breasts 2 cups pork crumbs 2/3 cup almond flour 2 large eggs 2 tablespoons olive oil Sauce: 1/4 cup chicken broth 3 tablespoons rice vinegar 2 1/2 tablespoons soy sauce 2 tablespoons reduced sugar ketchup 2 tablespoons swerve 2 teaspoons sesame oil 1 teaspoon hoisin sauce 1 teaspoon red chili paste 1 teaspoon red chili flakes 1 teaspoon garlic powder 1/2 teaspoon ground ginger 1/4 teaspoon xanthan gum Instructions: Preheat oven to 325 degrees Mix pork rind crumbs and almond flour together In a separate bowl mix the 2 eggs for dipping the chicken in Cut chicken breasts into cubes Dip the chicken in the egg, then pork rind/almond flour mixture and set aside Heat olive oil and pan fry dipped chicken on each side until golden brown, do not cook all the way through Once done, transfer onto 9x13 baking dish - and spray with non stick spray before For the s

Ingredients: Crust: 1 cup almond flour 1/4 cup confectioners Swerve 1 teaspoon cinnamon 4 tablespoons melted butter Cheesecake: 1 1/2 cups cream cheese - softened 10 tablespoons confectioners swerve - divided 1/2 cup sour cream 2 large eggs splash of vanilla 4 teaspoons cinnamon Frosting: 1/4 cup softened cream cheese 1/2 cup swerve splash of vanilla Instructions: Heat oven to 325 degrees and spray muffin tin with pam Mix together the crust ingredients and press into bottom of muffin pan Bake for 7 minutes Reduce oven to 300 degrees In a bowl, beat the cream cheese then 6 tablespoons of swerve. Add in the sour cream, vanilla, and eggs until well combined In a bowl mix together the remaining swerve and cinnamon Add 1 tablespoon of cheesecake mixture on top of the crust, sprinkle sugar/cinnamon mixture, and repeat two more times - top with cinnamon/sugar mixture Bake 15-17 minutes until is set but slightly jiggly. Refrigerate for 2 hours In a bowl

Ingredients: Donuts: 1 1/2 cups almond flour 1/4 cup oat fiber 3 eggs - separated 3/4 cup pumpkin puree 2 tablespoons butter - softened 1/2 cup brown sugar (Swerve) 2 teaspoons pumpkin pie spice dash of salt Glaze: 1/4 cup cream cheese - softened 1/4 cup + 2 tablespoons confectioners Swerve 3 tablespoons heavy cream 3 tablespoons sugar free maple syrup Instructions: Heat the oven to 350 degrees Mix the almond flour, oat fiber, baking powder, pumpkin pie spice and salt in a bowl In a separate bowl, beat the egg whites until you have reached soft peaks In another separate bowl beat the egg yolks, pumpkin puree, butter and swerve Add the egg whites to the wet mix and stir until well combined Mix the wet mix with the dry mix until combined Either use a donut pan to place dough into or make balls out of the dough and use your finger to make the hole in the middle Bake for 20 minutes Let the donuts cool while you are making the glaze Mix the cream cheese, s

Ingredients: Crust 1 3/4 cup almond flour 3 tablespoons butter Crumble Topping 1 3/4 cup almond flour 3 tablespoons butter 1/2 cup Swerve 1 tablespoon water Cheesecake filling 16oz cream cheese 4 eggs 1/4 cup fresh lemon juice zest from 1 lemon 3/4 cup Swerve 2 tablespoons heavy cream 10oz fresh blueberries Instructions: Heat oven to 350 degrees and grease a 9x13 pan Melt butter for crust and mix with almond flour - press along 9x13 pan and bake for 10 minutes Melt butter for topping and add swerve, water, and almond flour and mix to make crumble Soften cream cheese and mix in eggs, lemon juice, lemon zest, Swerve, and heavy cream Pour cream cheese mixture over crust Top with fresh blueberries then sprinkle crumble over Bake for 35-40 minutes or until center slightly jiggles. *This whole pan came out to be 74 net carbs. Carb count is subject to change with your own ingredients and/or brands used.