Keto Friendly Romantic Date Night Cookbook for Two: Keto Cookbook for Date Night, Anniversaries, Valentines Day and Special Wedding Gift for Newlyweds 165602263X, 9781656022639

Keto Friendly Romantic Date Night Cookbook for Two Keto Cookbook for Date Night, Anniversaries, Valentines Day and Speci

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Keto Friendly Romantic Date Night Cookbook for Two: Keto Cookbook for Date Night, Anniversaries, Valentines Day and Special Wedding Gift for Newlyweds
 165602263X, 9781656022639

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Copyright©2020, Ketoveo. All Rights Reserved. In no way is it legal to reproduce, duplicate, or transmit any part of this document, in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless written permission from the publisher. All rights reserved. The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise , by any usage or abuse or any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Nutritional values have been calculated with due care and attention. However, there may be differences due to the variance of each individual kitchen creation caused by ingredient amounts, brand differences, different cuts and quality of meats etc. The nutritional values of these recipes are provided as a guideline only. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly. Respective authors own all copyrights not held by the publisher. The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance.

Go to www.ketoveo.com for more guides and resources to help you on your keto journey, and don’t forget to download our Ketoveo App in your App store.

Cupid’s Menu Surprise Breakfast in Bed

Almond Vanilla Waffles ...........................................................................................…………………………………..…............ 7 Baked Avocado in Bacon .......................................................................…………………………………………………..…............ 8 Coconut Waffles ...............................................................…..........…………………………………………………………..........…… 9 Heart Eggs .................................................................………………............………………………………………………….......... 11

Smoothies for Smooching

Avocado Strawberries Smoothie ...................................………..........………………………………………………............ Blackberry Coconut Smoothie ….................................…………..........…………………………………………….........… Fluffy Berry Smoothie …...................................................................................................................................................... Green Smoothie ….................................................................................................................................................................. Raspberry Chocolate Avocado Smoothie …............................................................................................................ Avocado Cacao Smoothie ….............................................................................................................................................

Cozy Drinks

Hot Chocolate …..................................................................................................................................................................... Hot Chocolate with Marshmallows …....................................................................................................................... Energy Coffee …..................................................................................................................................................................... Creamy Matcha Latte ….......................................................................................................................................................

14 15 17 19 21 23

27 28 29 31

Movie Snuggle Snacks

Cauliflower Sticks .................................................................................................................................................................. 35 Delightful Doughnuts ....................................................................................................................................................... 37 Earl Grey Raspberry Tea Cookies ................................................................................................................................ 38 “Lime in the Coconut” Fat Bombs ................................................................................................................................. 39 Windbeutel (Cream Puffs) ................................................................................................................................................ 41 Twix Bars ..................................................................................................................................................................................... 43 Mocha Truffles ......................................................................................................................................................................... 44 Mocha Latte Bars .................................................................................................................................................................... 45 Butterscotch Sweet Dreams ............................................................................................................................................... 47 Marshmallows .............................................................................................................................................................................. 49

Romantic Date Night

Baked Salmon with Rosemary & Lemon .................................................................................................................... Chicken Zucchini Alfredo ................................................................................................................................................... Cheese Fondue ........................................................................................................................................................................ Butter Steak ............................................................................................................................................................................... Stir-Fried Chicken with Veggies ...................................................................................................................................... Lemon Shrimp Zoodles ........................................................................................................................................................ Thai Coconut Soup ................................................................................................................................................................ Swedish Meatballs ..................................................................................................................................................................

53 55 56 57 58 59 61 63

Sweet Valentine

Best Cheesecake ..................................................................................................................................................................... 67 Spicy Vanilla Ice Cream with Berries ........................................................................................................................ 68 Frosty Chocolate Dessert ................................................................................................................................................. 69 Coffee Chocolate Cheesecake ........................................................................................................................................... 71 Chocolate Peppermint Bars ................................................................................................................................................ 73 Raspberry Cheesecake ...................................................................................................................................................... 75 Blueberry Almond Creams .............................................................................................................................................. 77 French Raspberry Kisses ..................................................................................................................................................... 79 Peppermint Patties ................................................................................................................................................................. 80 Real Vanilla Ice Cream .......................................................................................................................................................... 81

Love Gummies

Hibiscus Ginger Gummies ................................................................................................................................................ Lemon Tea Gummies ........................................................................................................................................................... Mint Cucumber Lime Gummies .................................................................................................................................... Coconut Tea Gummies ........................................................................................................................................................

Precious Pralines

85 86 87 89

Strawberry & Mint Chocolate Bon Bons ................................................................................................................... 93 Almond Cinnamon Truffles ................................................................................................................................................. 95 Pecan Pralines ......................................................................................................................................................................... 96 Pecans Spiced with Chocolate ...................................................................................................................................... 97 Chocolate Peanut Butter Hearts ................................................................................................................................... 99 Pecan Fudge Fat Bombs ................................................................................................................................................... 101 Raspberry Chocolates ....................................................................................................................................................... 103 Creamy Spiced Truffles .................................................................................................................................................. 104 Chocolate Coconuggets .................................................................................................................................................. 105 Chocolate Favors ................................................................................................................................................................ 107 Simple Chocolate Fudge ................................................................................................................................................. 109 Raspberry Truffle ................................................................................................................................................................ 111

Surprise Breakfast In Bed

Almond Vanilla Waffles

Servings: 2 Nutritional Values Per Serving: Net Carbs: 4g Protein: Fat: 37 g Calories:

13 g 401 kcal

INGREDIENTS

This is how you make the recipe

1 egg

1. Preheat the waffle iron to high heat. Grease lightly.

½ cup almond flour

2. Separate the egg white anvd beat until stiff.

2 tbsp sweetener ½ tsp baking powder

3. Combine almond flour, sweetener, vanilla extract, baking powder, and salt.

¼ tsp salt

4. In a saucepan, melt the butter and almond butter.

2 tbsp almond butter

5. Whisk together, add the butter mixture to the dry flour mixture.

2 tbsp butter ¼ cup almond milk ½ tsp vanilla extract

6. Add the yolk, almond milk, and vanilla to the batter. Stir until smooth. 7. Gently fold the egg whites into the batter. The batter should be light and fluffy. 8. Transfer half of the batter into the greased waffle iron. Cook until steam stops coming out, about 5 minutes. Let cool slightly in the waffle iron to make the waffle easier to remove. Repeat with the remaining batter.

7

Baked Avocado in Bacon

Servings: 2 Nutritional Values Per Serving: Net Carbs: 5,5 g Protein: Fat: 24,5 g Calories:

16,7 g 319 kcal

INGREDIENTS

This is how you make the recipe

1 egg

1. Preheat the oven to 395°F and prepare a baking sheet with parchment paper.

½ cup almond flour 2 tbsp sweetener ½ tsp baking powder

2. Cut the avocados in half and remove the seeds and peel.

2 tbsp almond butter

3. Fill the two avocado halves with cheese and then put the two halves back together.

2 tbsp butter

4. Wrap each avocado with four slices of bacon.

¼ cup almond milk

5. Place them on the baking tray and bake for 10 minutes until crispy.

¼ tsp salt

½ tsp vanilla extract

6. Lay on a plate, decorate with parsley and enjoy!

8

Coconut Waffles

Servings: 5 Nutritional Values Per Serving: Net Carbs: 2,5 g Protein: Fat: 26 g Calories:

7g 280 kcal

INGREDIENTS

This is how you make the recipe

5 eggs

1. Separate the eggs, set the yolks aside. Whisk the egg whites until firm.

4 tbsp coconut flour 2 tsp vanilla 4 tbsp sweetener

2. Mix the egg yolks, coconut flour, sweetener, and baking powder.

5 tbsp butter

3. Add the melted butter and mix all to a smooth consistency.

3 tbsp milk or cream

4. While mixing, add the milk, vanilla, spices and zest.

½ tsp lemon zest

5. Fold the whisked egg whites into the batter.

¼ tsp turmeric

6. Pour the batter into a warm waffle maker and make all of the waffles.

1 tsp baking powder

Pinch of salt

7. Enjoy!

9

Heart Eggs

Servings: 2 Nutritional Values Per Serving: Net Carbs: 0,3 g Protein: Fat: 9,6 g Calories:

12,6 g 144 kcal

INGREDIENTS

This is how you make the recipe

2 large eggs

1. Heat up a pan on low heat with olive oil. Place two heart shaped cookie cutters (smooth side down) into the pan.

1 tbsp olive oil Salt and black pepper, to taste

2. Crack an egg and pour it into the center of one cookie cutter, then the same with the other one. Be sure to hold down the cookie cutter to ensure the egg doesn’t spill out underneath. Use a spatula to remove any excess egg from the outside of the cookie cutter if some slipped out. 3. Wait a bit for the eggs to be set before removing the cookie cutter and let the eggs cook for a few more seconds before removing it with the spatula. 4. Add salt and pepper to taste and enjoy! *Recommendation: Slice a few strawberries as heart shapes to decorate the plate with more more love.

11

Smoothies for Smooching

Avocado Cacao Smoothie

Nutritional Values Per Serving: Net Carbs: 6,14 g Protein: 3,68 g Fat: 40,1 g Calories: 394,5 kcal

INGREDIENTS

This is how you make the recipe

1¼ cups coconut milk

1. Add ingredients into a high-powered blender and blend until well-combined.

½ avocado 1 tbsp nut butter of choice 1 tbsp chia seeds 2 tsp cacao nibs or cacao powder 1 tbsp coconut oil ½ tsp vanilla extract ¼ tsp coffee powder 1 ice cube Pinch of salt Toppings: confectioners’ sweetener, cinnamon, powdered coffee

14

Servings: 2

2. Decorate with confectioners’ sweetener, cinnamon and powdered coffee.

Blackberry Coconut Smoothie

Servings: 2 Nutritional Values Per Serving: Net Carbs: 5g Protein: Fat: 36 g Calories:

4g 353 kcal

INGREDIENTS

This is how you make the recipe

1¼ cups coconut milk 1 tsp sweetener

1. Place all ingredients in a blender and blend until smooth.

¼ avocado

2. Decorate with nuts and/or berries and enjoy!

½ cup blackberries 1 tsp chia seeds 2 tsp cocoa powder 1 tsp almond butter ½ tsp vanilla extract

15

Berry Smoothie

Servings: 2 Nutritional Values Per Serving: Net Carbs: 0,3 g Protein: Fat: 9,6 g Calories:

12,6 g 144 kcal

INGREDIENTS

This is how you make the recipe

½ cup berries

1. Blend all ingredients for a minute. Save a few berries for decoration.

1 tsp of lemon zest 2 cup coconut milk ½ cup heavy whipping cream

2. Pour into two glasses then decorate with confectioners’ sweetener and some berries.

½ tsp cinnamon

17

Green Smoothie

Servings: 2 Nutritional Values Per Serving: Net Carbs: 0,3 g Protein: Fat: 9,6 g Calories:

12,6 g 144 kcal

INGREDIENTS

This is how you make the recipe

2 cup spinach, steamed, finely chopped

1. Add all ingredients into a blender and blend until creamy.

1 avocado

2. Pour into two glasses and enjoy!

2 tsp coconut oil 2 tsp vanilla extract 1 cup coconut milk 2 tbsp sweetener 1⅓ cup almond milk 1 tbsp chia seeds 1 tsp turmeric ½ tsp ginger Pinch of salt

19

Raspberry Chocolate Avocado Smoothie

Servings: 2 Nutritional Values Per Serving: Net Carbs: 4,845 g Protein: Fat: 9,5 g Calories:

2,16 g 133 kcal

INGREDIENTS

This is how you make the recipe

1¼ cup cashew milk ½ avocado

1. Put all ingredients in a blender and mix for about one minute.

⅓ cup frozen raspberries

2. Pour into two glasses then decorate with raspberries.

1 tbsp cocoa powder 1 tbsp sweetener ⅛ tsp raspberry extract ½ tsp lemon zest Mint leaves Pinch of salt

21

Avocado Strawberries Smoothie

Servings: 2 Nutritional Values Per Serving: Net Carbs: 7g Protein: Fat: 7g Calories:

1g 106 kcal

INGREDIENTS

This is how you make the recipe

1 lb frozen strawberries

1. Puree all ingredients in a blender, until smooth.

1½ cup almond milk

2. Pour into two glasses, then decorate with strawberry slices and mint leaves.

1 large avocado ¼ cup sweetener ¼ tsp rose water Fresh mint leaves

23

Cozy Drinks

Hot Chocolate

Servings: 2 Nutritional Values Per Serving: Net Carbs: 3g Protein: Fat: 14 g Calories:

2g 142 kcal

INGREDIENTS

This is how you make the recipe

2 cups almond milk

1. In a saucepan over medium heat, combine all the ingredients and whisk until the desired temperature is reached.

4 tbsp heavy whipping cream 4 tbsp sweetener 2 tbsp cocoa powder

2. Pour into two mugs then top with whipped cream and fine cacao powder.

27

Hot Chocolate with Marshmallows

Nutritional Values Per Serving: Net Carbs: 1,5 g Protein: Fat: 3g Calories:

2g 66 kcal

INGREDIENTS

This is how you make the recipe

2 cups almond milk

1. Add milk, cocoa powder, sweetener and salt to a small saucepan over medium heat until it just begins to simmer. Stir until it’s thickened.

2 tbsp cocoa powder ¼ tsp xanthan gum Pinch of salt Sweetener to taste Marshmallows (see recipe on page 49)

28

Servings: 2

2. Pour into two mugs and serve with a lot of marshmallows.

Energy Coffee

Servings: 2 Nutritional Values Per Serving: Net Carbs: 1,05 g Protein: 1,08 g Fat: 27,7 g Calories: 1,05 kcal

INGREDIENTS

This is how you make the recipe

2 cups brewed coffee

1. Brew 2 cups of coffee.

2 tbsp butter

2. Add butter and coconut oil into the coffee and stir.

2 tbsp coconut oil

3. Add vanilla extract, heavy cream and sweetener.

1 tbsp heavy whipping cream

4. Mix with a fork or a blender.

1 tsp vanilla extract 1 tsp sweetener

5. Pour into two mugs and enjoy!

Pinch of salt

29

Creamy Matcha Latte

Servings: 2 Nutritional Values Per Serving: Net Carbs: 3g Protein: Fat: 14 g Calories:

2g 142 kcal

INGREDIENTS

This is how you make the recipe

⅔ cup coconut milk 1 tsp matcha tea

1. Combine coconut milk and almond milk in a pot and heat on the stove until bubbles form around the edge of the container and the milk is hot and steaming.

4 drops vanilla extract

2. Add the tea, sweetener, salt, and vanilla into a mug.

Pinch of salt

3. Add a small amount of hot milk to the mug and stir to combine. Slowly add rest of the coconut milk while stirring.

⅓ cup almond milk or milk of choice

Sweetener to taste

4. Enjoy!

31

Movie Snuggle Snacks

Cauliflower Sticks

Servings: 10 Nutritional Values Per Serving: Net Carbs: 9g Protein: Fat: 14 g Calories:

12 g 200 kcal

INGREDIENTS

This is how you make the recipe

2 cups cauliflower

1. Preheat the oven to 400°F.

1 clove garlic

2. In a food processor, mix the cauliflower florets and garlic until the mixture becomes fine.

1 cup mozzarella 1 tbsp Parmesan 2 eggs ½ tsp thyme

3. Pour into a bowl and mix in the mozzarella, eggs, Parmesan, thyme, sage and rosemary until thoroughly combined; season with nutmeg, salt and pepper.

¼ tsp sage

4. Spread the mixture onto a baking sheet. Brush avocado oil over it and bake for 25 minutes.

¼ tsp nutmeg

5. Let it cool down, cut in slices and serve.

½ tsp rosemary

Pinch of salt Pinch of pepper Avocado oil

35

Delightful Doughnuts

INGREDIENTS Doughnuts batter: ⅔ cup almond flour ¼ cup coconut flour 1 tbsp psyllium husk, ground 1 tsp xanthan gum 1 cup water ¼ cup butter or coconut oil 3 tbsp sweetener ¼ tsp salt 3 eggs 1 tsp vanilla extract 1 tsp baking powder Chocolate glaze: 1-2 tbsp lemon juice ¾ cup confectioners’ sweetener 2 tbsp cocoa powder

Servings: 8 Nutritional Values Per Serving: Net Carbs: 1g Protein: Fat: 11 g Calories:

4g 140 kcal

7. Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated. Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic. 8. Mix in vanilla extract and baking powder. . 9. Allow the dough to rest until it cools to room temperature. 10. Spoon the dough into a piping bag. Cut the tip of the piping bag to ¾ inch wide. Pipe out the dough into doughnuts onto the prepared baking sheet. With a wet finger tip, smooth out where the ends meet for a more even rise. 11. Bake for 15 minutes at 425°F. Then lower the temperature to 350°F and continue to bake for an additional 17-20 minutes until they become a deep golden color. Do not open your oven door for the first 20 minutes.

This is how you make the recipe

12. Allow the doughnuts to rest for 10 minutes before removing. Note: if your donuts are browning too much, feel free to tent them with aluminum foil, but make sure the foil isn’t resting directly on the doughnuts!

For the batter:

For the glaze:

1. Preheat oven to 425°F. Sprinkle a parchmentpaper lined baking sheet with a little coconut flour.

13. Sift confectioners’ sweetener and cocoa powder in a bowl.

2. In a medium-size bowl, whisk together the almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.

14. Add in vanilla extract, butter and lemon juice. Add a little more lemon juice as needed until desired consistency is reached. The glaze should be thick, but brush-able.

1 tbsp butter or ghee, melted 1 tsp vanilla extract

3. Heat up the water, butter, sweetener and salt in medium pot until it begins to simmer.

15. Glaze donuts by brushing on the glaze.

4. Lower the heat and add in the flour mixture, mixing constantly to incorporate. 5. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes. 6. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, below 125°F.

37

Earl Grey Raspberry Tea Cookies

Servings: 10 Nutritional Values Per Serving: Net Carbs: 0,2 g Protein: Fat: 8g Calories:

INGREDIENTS

This is how you make the recipe

1 cup walnuts

1. Preheat oven to 375°F.

½ tsp baking soda

2. Grind the tea into a fine powder.

1 tsp raspberry extract 1 egg

3. Put the walnuts in a food processor and process until it becomes a butter.

2 tbsp Earl Grey black tea

4. Spoon in the rest of your ingredients and mix well.

2 tbsp sweetener

5. Cover a baking sheet with parchment paper.

1 tbsp raspberry syrup

6. Spoon out the 1 tbsp of batter per cookie onto the sheet. 7. Bake for 8 minutes. 8. Enjoy!

38

2,5 g 88 kcal

“Lime in the Coconut” Fat Bombs

Servings: 16 Nutritional Values Per Serving: Net Carbs: 1,6 g Protein: Fat: 18,9 g Calories:

1g 177 kcal

INGREDIENTS

This is how you make the recipe

¾ cup coconut oil

1. Melt coconut oil in a medium saucepan over mediumlow heat.

¼ cup shredded coconut Zest and juice of 2 limes 1 cup coconut cream ¼ tsp of vanilla Sweetener to taste

2. Add the lime juice and zest, vanilla, and shredded coconut. Stir together. 3. Add the coconut cream and whisk all the ingredients until combined. 4. Slowly add your sweetener, tasting as you go, to make sure you get the desired sweetness. 5. Spoon or pour the mixture into your mold. Place it in the fridge to set, which takes about an hour. 6. Enjoy and store in the freezer.

39

Windbeutel (Cream Puffs)

Servings: 12 Nutritional Values Per Serving: Net Carbs: 2g Protein: Fat: 11 g Calories:

4g 133 kcal

INGREDIENTS

This is how you make the recipe

2 cups cauliflower

1. Preheat the oven to 395°F.

1 clove garlic

2. Bring the water, coconut oil, and salt to a boil in a saucepan.

1 cup mozzarella 1 tbsp Parmesan 2 eggs ½ tsp thyme ½ tsp rosemary ¼ tsp sage ¼ tsp nutmeg Pinch of salt Pinch of pepper Avocado oil

3. Mix the coconut flour with the guar gum and quickly pour the mixture into the boiling coconut oil water. 4. Mix everything well, then remove the pan from the heat. 5. Place all in an electric mixer. While stirring constantly, mix in the eggs one by one with a dough hook at the highest setting, as well as the sweetener. Each egg has to be well mixed before adding in the next one. 6. Fill the pastry into a piping bag and squeeze puffshaped piles onto a baking sheet lined with parchment paper. 7. Bake for 10 minutes at 395°F. Do not open the oven! 8. Turn the temperature down to 340°F and bake again for 5-10 minutes. 9. Immediately after baking, cut off a top of each windbeutel and let them cool on a wire rack. Serving suggestion: Add some whipped cream between each top and bottom piece.

41

Twix Bars

Servings: 18 Nutritional Values Per Serving: Net Carbs: 2,9 g Protein: Fat: 12,23 g Calories:

2,22 g 136 kcal

INGREDIENTS

This is how you make the recipe

Crust:

For the crust:

1¼ cups almond flour

1. Preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.

¼ cup butter, chilled and cut into small pieces ¼ cup sweetener ½ tsp xanthan gum ⅛ tsp salt Caramel Filling: ¼ cup butter

2. In a food processor, add almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs. 3. Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes, until just light golden brown. Remove to cool.

½ cup sweetener ½ cup heavy cream

For the caramel filling:

½ tsp vanilla extract ¼ tsp salt

4. In a medium saucepan over medium heat, combine butter and sweetener. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

Chocolate Topping:

5. Remove from heat and add cream and vanilla. Mixture will bubble vigorously.

¼ tsp xanthan gum

½ cup baking chocolate chips Sweetener to taste

6. Sprinkle with xanthan gum and whisk vigorously to combine. Whisk in salt. 7. Let caramel cool about 20 minutes, until thickened but still pour-able. 8. Pour over crust and let set in refrigerator 10 to 15 minutes. For the chocolate topping: 9. Set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water. 10. Add chopped chocolate and sweetener to taste, stir until melted. 11. Pour chocolate over caramel and spread to edges with a knife or offset spatula. 12. Let chocolate set before cutting into squares or bars

43

Mocha Truffles

Nutritional Values Per Serving: Net Carbs: 2,9 g Protein: Fat: 12,23 g Calories:

2,22 g 136 kcal

INGREDIENTS

This is how you make the recipe

¾ cup unsalted butter, softened

1. Combine and mix all of the ingredients in a bowl.

4 tbsp ground coffee

2. With your hands, shape the truffles.

2 tbsp cocoa powder

3. Place them on a parchment paper lined tray and freeze until hard.

2 tbsp sweetener ½ tsp ground cinnamon ½ tsp vanilla powder

44

Servings: 12

Mocha Latte Bars

Servings: 16 Nutritional Values Per Serving: Net Carbs: 1,7 g Protein: Fat: 26,7 g Calories:

3,2 g 255 kcal

INGREDIENTS

This is how you make the recipe

1¼ cups cream cheese ½ cup sweetener

1. vIn a large bowl, using a hand mixer or a stand mixer, combine the cream cheese, butter, sweetener, vanilla and heavy cream until smooth.

2 tsp vanilla

2. Remove ½ of the mixture and set aside.

¼ cup heavy cream

3. Dissolve the instant coffee in hot water.

1 tsp espresso powder

4. To the ½ of the mixture still in the mixing bowl, add the dissolved coffee and cocoa powder. Mix until well combined.

1 cup ghee

1 tbsp hot water 2 tbsp cocoa powder

5. In an 8x8-inch lined pan, pour the mocha layer evenly on the bottom. Then top with the vanilla layer. 6. Freeze overnight, or until solid. 7. Remove from the pan and cut into16 pieces using a knife dipped in hot water. 8. Enjoy! Store in the freezer.

45

Butterscotch Sweet Dreams

Servings: 8 Nutritional Values Per Serving: Net Carbs: 0g Protein: Fat: 12 g Calories:

0g 102 kcal

INGREDIENTS

This is how you make the recipe

1 cup butter ½ cup sweetener

1. Add butter to a heavy bottom saucepan and melt over medium heat.

1 tsp vanilla extract

2. Add the sweetener and stir constantly.

1 tsp salt

3. Bring the mixture to a low boil and stir continuously.

¼ tsp cinnamon

4. If the mixture reaches much more than a gradual boil, reduce heat. 5. Stir until the mixture has a nice, dark brown color. 6. Remove from heat and stir in vanilla and salt. 7. Pour into storage container and refrigerate overnight. 8. The mixture will harden, but will be easy to break and enjoy.

47

Marshmallows

Servings: 10 Nutritional Values Per Serving: Net Carbs: 0g Protein: Fat: 0g Calories:

1,8 g 9 kcal

INGREDIENTS

This is how you make the recipe

½ cup cold water

1. Make sure you have all preparations made before assembling the recipe.

3 tbsp gelatin ⅔ cup water room temperature 1-2 cups sweetener ¼ tsp salt 2 tsp vanilla extract

2. Line a baking pan with parchment paper and grease with coconut oil. 3. Put the ½ cup of cold water in a bowl, sprinkle in the gelatin and mix thoroughly with a fork. Let it set for 10 minutes. 4. Pour the room temperature water into a pan, add the sweetener into the center but don’t stir it in yet. Bring the pan to a boil over medium heat for 2 minutes. During this time, get the sweetener to completely dissolve with occasional shakes of the pan. 5. You’ll have to work quickly at this point to ensure no heat is lost. 6. With the mixer on low, pour in the gelatin to break it up and then quickly pour in your hot syrup. 7. Increase the speed to high, and mix for 8 minutes. Without stopping the mixer, add the salt and continue mixing 4 more minutes. Then add the vanilla and continue mixing for 3 more minutes. 8. When done, the mixture will be stiff and hold it’s shape well. 9. Spread out the marshmallow mixture onto the prepared parchment paper. 10. Let them dry, uncovered and at room temperature for at least 6 hours. 11. Cut with a greased knife. 12. Enjoy them with some hot chocolate. Store them in the fridge.

49

Romantic Date Ni ght

Baked Salmon with Rosemary & Lemon

Servings: 4 Nutritional Values Per Serving: Net Carbs: 5g Protein: Fat: 17 g Calories:

16 g 247 kcal

INGREDIENTS

This is how you make the recipe

4 salmon fillets

1. Preheat oven to 395°F and prepare a baking tray with parchment paper.

½ onion, sliced 3 garlic cloves, chopped

2. Place the onions, garlic, peppers and salmon on the baking sheet.

3 tbsp avocado oil

3. Cover with spices, herbs and the lemon juice.

½ tsp rosemary, finely chopped

4. Bake vegetables and salmon for about 20 to 25 minutes.

2 peppers, yellow and red, sliced

1 tbsp lemon juice ½ tsp thyme ½ tsp sage

5. Remove salmon and vegetables from the oven, decorate with a few lemon slices and serve.

2 tsp paprika powder Salt and pepper to taste

53

Chicken Zucchini Alfredo

Servings: 4 Nutritional Values Per Serving: Net Carbs: 8,7 g Protein: Fat: 25,2 g Calories:

48 g 474 kcal

INGREDIENTS

This is how you make the recipe

3 zucchini

1. Heat some oil in a frying pan.

2 tbsp avocado oil

2. Season the chicken with salt, pepper and the Italian herbs.

1½ lb chicken breast 2 tsp Italian herbs: rosemary, sage, thyme, oregano 2 tbsp parsley 2 garlic cloves, chopped ¾ cup whole milk

3. Place the chicken in the frying pan, add the cut onions and fry for about 7 to 8 minutes on each side. 4. Remove the chicken from the pan and cut into thin strips. Set aside.

½ cup cream cheese

5. Using the largest holes on a grater, grate the zucchini to make zucchini “noodles”.

½ cup Parmesan, grated

6. Dry the zoodles (zucchini noodles) on a paper towel.

½ onion

7. Heat some oil in a pan.

Salt and pepper to taste

8. Place the zoodles in the pan, cook for 3 minutes. Remove them and set aside. 9. Again heat some oil in the pan, throw in the chopped garlic and fry it 2 minutes. 10. Add the milk and cream cheese to the garlic. 11. Add the Parmesan and season with salt and pepper. Let the sauce simmer to thicken, then add the chicken to the sauce over medium heat for 2 minutes. 12. Arrange the zoodles and chicken on plates. Decorate with some freshly chopped parsley and enjoy!

55

Cheese Fondue

Servings: 2 Nutritional Values Per Serving: Net Carbs: 2,5 g Protein: 18,6 g Fat: 31,4 g Calories: 376,1 kcal

INGREDIENTS

This is how you make the recipe

2 tbsp butter

1. Melt the butter in a pot over a low heat.

1 tbsp xanthan gum

2. Whisk in the xanthan gum and salt and continue whisking until the butter thickens and froths.

½ tsp salt 1 cup almond milk 1 cup, Cheddar cheese, shredded 1 cup Gouda cheese, shredded

3. Slowly whisk in the almond milk and continue whisking until it simmers.

¼ tsp nutmeg

4. Add in the cheeses and continue whisking until all the cheese is melted.

¼ tsp turmeric

5. Add the spices. Serve and enjoy.

Pepper to taste *Fondue dippers: Broccoli, cauliflower, keto bread, bacon chips, firm avocado, diced cooked ham and mushrooms.

56

Butter Steak

Servings: 2 Nutritional Values Per Serving: Net Carbs: 1g Protein: Fat: 53 g Calories:

45 g 667 kcal

INGREDIENTS

This is how you make the recipe

2 average size boneless New York strip

1. Add 1 tbsp of oil to a frying pan and turn it on high.

steaks

2. Brush on the remaining oil on the steak then season the steak with salt and pepper.

1½ tbsp avocado oil 2 tbsp butter 2 cloves garlic, chopped (optional) 2 tbsp of mixed herbs: fresh thyme,

3. Place the steaks in the hot pan and let it sear until a crust forms. Flip the steaks after 3 to 4 minutes.

sage, rosemary, and basil chopped

4. Once the steaks are almost done, reduce heat to low. Add butter, garlic (optional), and herbs to the pan.

Pinch of salt and pepper

5. Flip after 30 seconds and cook for another minute. 6. Place the steaks on a cutting board and let them rest for 5 minutes. Then slice them. 7. Good to serve with steamed asparagus or mushrooms.

57

Stir-Fried Chicken with Veggies

Nutritional Values Per Serving: Net Carbs: 8,56 g Protein: Fat: 11 g Calories:

35,5 g 281 kcal

INGREDIENTS

This is how you make the recipe

2 tbsp olive oil

1. Heat the olive oil in large pan to medium heat.

4 chicken breast fillets, cut into ½-inch-

2. Add the chicken, veggies, coconut aminos, and spices.

thick slices 1 large zucchini, sliced

3. Cook for 8 to 10 minutes, stirring occasionally until the veggies are soft and tender and the chicken is golden and cooked through.

1 medium bell peppers, cut into

4. Serve and enjoy!

2 cups broccoli florets

½-inch-thick slices 1 medium yellow onion, cut into ½-inch-thick slices ½ cup mushrooms 2 tbsp coconut aminos 1 tbsp Italian seasoning 1 tsp salt ½ tsp black pepper

58

Servings: 4

Lemon Shrimp Zoodles

Servings: 4 Nutritional Values Per Serving: Net Carbs: 5,8 g Protein: Fat: 11,5 g Calories:

18,5 g 204 kcal

INGREDIENTS

This is how you make the recipe

3 medium zucchini

1. Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer and set aside.

1 lb raw shrimp peeled and deveined 1 tbsp olive oil 2 tbsp butter 1 lemon’s juice 1 tsp Italian seasoning or oregano ¼ tsp of red pepper flakes, adjust to taste Salt and pepper to taste Optional garnish: grated Parmesan or chopped parsley

2. Heat olive oil in a large pan over medium-high heat. Add the shrimp to the hot pan, season with salt and pepper and cook for 1 minute. 3. Squeeze the lemon juice, add Italian seasoning/ oregano, and crushed pepper to the pan. Cook for another minute per side or until shrimp is light pink and garlic is golden brown. Transfer to a bowl. 4. Add the butter and zucchini noodles to the same pan, season with salt and pepper and cook for 2 minutes or until tender. 5. Return the cooked shrimp to the pan and stir through. 6. Garnished with freshly grated Parmesan or chopped parsley

59

Thai Chicken Soup

Servings: 6 Nutritional Values Per Serving: Net Carbs: 3,6 g Protein: Fat: 17 g Calories:

27 g 274 kcal

INGREDIENTS

This is how you make the recipe

4 large chicken breasts

1. Thinly slice chicken breasts into ¼-inch thick strips, then cut once more to make them bite-sized.

2 cups coconut milk 2 cups chicken broth 3½ cups water ¼ cup Red Boat fish sauce 2 tbsp Thai chili paste 1 tbsp coconut aminos

2. In a large stock pot, combine coconut milk, broth, water, fish sauce, chili sauce, coconut aminos, lime juice, ginger, and basil. Bring to a boil over high heat. 3. Stir in chicken pieces, reduce heat to medium-low, and cover pot; simmer for 30 minutes.

1 tsp ground ginger

4. Remove basil leaves from the soup and garnish with cilantro.

2 basil sprigs

5. Serve and enjoy!

2 tbsp lime juice

Garnish: fresh cilantro

61

Swedish Meatballs

Servings: 6 Nutritional Values Per Serving: Net Carbs: 2,75 g Protein: Fat: 34 g Calories:

17 g 399 kcal

INGREDIENTS

This is how you make the recipe

4 tbsp butter

1. Melt a tablespoon of butter in a pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize, 6 to 8 minutes. Remove from heat and set aside to cool.

1 medium white onion, finely chopped 1 lb ground beef chuck ¼ cup almond flour or crushed pork rinds ½ tsp salt ¼ tsp freshly ground black pepper ¼ tsp allspice ¼ tsp nutmeg ¼ tsp garlic powder 1 egg, lightly beaten ½ cup heavy cream Avocado oil for cooking 2 cups beef broth, to taste 1 tsp Dijon mustard ½ -1 tsp arrowroot powder or ¼ tsp konjac powder

2. Add the ground meat, almond flour (or pork rind), salt, spices, cooked onion, egg and 2 tablespoons of heavy cream to a large bowl. Mix everything thoroughly together using your hands and form balls into either 20 small ones or 14 large. 3. Heat up a touch of oil in your pan over medium heat and cook the meatballs until brown all over and cooked through. You’ll want to turn them around a few times so they cook evenly. Transfer to a plate and cover with foil while you make the sauce. 4. Add the remaining butter in the pan and cook until it begins to brown (leave the meatball remnants as they add flavor to the sauce). Add in the broth, remaining heavy cream and mustard. Allow to simmer for a couple minutes. Mix your thickener of choice with a couple tbsp of cold water prior to adding it to the pan to avoid clumping. Continue to simmer until the sauce just begins to thicken and taste for seasoning. 5. Add the meatballs back into the pan, simmer for a couple more minutes and serve right away over a bed of mashed cauliflower.

63

Sweet Valentine

Best Cheesecake

Servings: 12 Nutritional Values Per Serving: Net Carbs: 5g Protein: 14 g Fat: 54 g Calories: 600 kcal

INGREDIENTS

This is how you make the recipe

Crust:

For the Crust:

1½ cups almond flour

1. Preheat oven to 325°F.

¼ cup sweetener

2. Combine all dry ingredients in a medium bowl.

1 tsp cinnamon

3. Mix in the butter.

6 tbsp butter, melted Filling:

4. Prepare a 10 inch spring-form with parchment paper on all sides. Press the crust mixture halfway up the sides using your fingers and press mixture into the bottom.

1 cup cream cheese, room temperature

5. Refrigerate the crust for 20 minutes.

2 cups sweetener 5 large eggs, room temperature 1 cup sour cream, room temperature 1 tbsp vanilla extract Zest from one lemon

For the Filling: 6. In a large mixing bowl, beat the cream cheese with a hand mixer until light and fluffy. 7. While mixing, add in the sweetener a little at a time until desired sweetness. 8. Add in the eggs one at a time and beat until well incorporated. 9. Add in the vanilla and the zest and beat well. 10. Pour the cheesecake mixture into the crust. 11. Place the cheesecake on the middle rack of the oven and bake for 50 minutes. The center should still be soft. 12. Turn off the oven and crack open the door. Let the cheesecake sit in the oven for 30 minutes. 13. Remove from the oven and let it sit for an hour. Do not remove the spring-form yet. 14. Cover loosely with plastic wrap and refrigerate for at least 8 hours. 15. Remove the spring-form pan sides, decorate the top, and serve.

67

Spicy Vanilla Ice Cream with Berries

Servings: 4 Nutritional Values Per Serving: Net Carbs: 5,8 g Protein: Fat: 11,5 g Calories:

18,5 g 204 kcal

INGREDIENTS

This is how you make the recipe

2 eggs

1. Separate the eggs. Whisk the egg yolks until smooth and fluffy.

1¼ cups heavy whipping cream 1 vanilla bean substitute or ½ tsp vanilla extract 2 tbsp sweetener 1 tsp cinnamon Pinch of nutmeg Pinch of cayenne pepper ¼ cup berries

2. In a saucepan, combine the cream with the vanilla and the sweetener. Bring to a boil and simmer for a few minutes, until the cream thickens slightly. 3. Add cinnamon, nutmeg, and a pinch of cayenne pepper to the mixture and stir. 4. Reduce the heat and pour the whipped egg yolks into the hot cream. Combine well and let it simmer on low heat while stirring constantly, until the mixture thickens. 5. Let it cool down. 6. Beat the egg whites until stiff and fluffy; fold into the cream mixture. 7. Pour the batter into an ice cream maker and mix until it becomes hard. 8. When the ice cream is ready to serve, top with fresh berries.

68

Frosty Chocolate Dessert

Servings: 2 Nutritional Values Per Serving: Net Carbs: 11,3 g Protein: 22,38 g Fat: 55,78 g Calories: 635,9 kcal

INGREDIENTS

This is how you make the recipe

1 cup heavy cream

1. In a bowl, mix the heavy cream until stiff.

1 tbsp almond butter

2. Add the almond butter, sweetener, orange zest, vanilla extract and cinnamon and blend again until the mixture becomes the consistency of thick frosting.

1 tsp vanilla extract Zest from one orange ½ tbsp sweetener ¼ tsp cinnamon 2 tbsp cocoa powder Garnish with crushed nuts and chocolate shavings

3. Fold in cocoa powder and beat again until smooth, well combined and thick. 4. Scoop into serving glasses and sprinkle with crushed nuts and chocolate shavings. 5. Refrigerate until set (about 30 minutes) and ready to enjoy!

69

Coffee Chocolate Cheesecake

Servings: 16 Nutritional Values Per Serving: Net Carbs: 3,5 g Protein: Fat: 21 g Calories:

6g 232 kcal

INGREDIENTS

This is how you make the recipe

Crust:

Crust:

7 tbsp butter, melted

1. Preheat the oven to 350°F.

2 cups almond flour

2. In a medium-size bowl, combine the melted butter, almond flour, sweetener, salt, zest, vanilla extract and cocoa powder and mix well.

3 tbsp cocoa powder ⅓ cup sweetener Pinch of salt

3. Transfer the crust dough to a 9x9 pan lined with parchment paper.

Cheesecake filling:

4. Press the crust firmly into the bottom of the pan.

2 cups cream cheese

5. Bake for about 8 minutes.

2 eggs

6. Remove from the oven and set aside to cool.

½ cup sweetener Zest of 1 lemon 1 tsp instant coffee powder 1 tsp vanilla extract Cocoa powder for decoration

Cheesecake filling: 7. Combine the cream cheese, egg yolk , sweetener, zest, coffee powder, and vanilla extract into a blender and blend until smooth. 8. Whip the egg whites until stiff and fold it into the cream cheese mixture. 9. Pour over the baked crust and spread out in the pan. 10. Bake the cheesecake for 25 minutes, or until set. 11. Remove from the oven and let cool. 12. Dust with cocoa powder if using. 13. Let cool off for at least 1 hour before cutting to serve.

71

Chocolate Peppermint Bars

Servings: 16 Nutritional Values Per Serving: Net Carbs: 7,4 g Protein: Fat: 15,7 g Calories:

2,6 g 186 kcal

INGREDIENTS

This is how you make the recipe

For the bars:

1. Grind the nuts and coconut in a food processor.

1 cup macadamia nuts, ground

2. In a large bowl, combine the nut mixture with the coconut flour. Then mix in the remaining ingredients. Mix until well combined.

1 cup pecans, ground 1 cup coconut flour 2 tbsp coconut milk ¼ cup coconut oil ¼ cup cocoa powder ½ cup shredded coconut ½ cup sweetener, divided in half

3. Line an 8x8-inch pan. Pour the base into the pan and use another piece of parchment to press the mixture firmly and evenly across the pan. Place in the freezer. 4. Melt together the coconut oil and chocolate chips in a double boiler. 5. Stir in the extracts.

1 tbsp coconut oil

6. Remove the bar batter from the freezer. Spread the melted chocolate evenly over the top.

½ cup baking chocolate chips

7. Return to freezer to set.

1 tsp sweetener

8. Cut into bars.

For the topping:

½ tsp vanilla ½ tsp peppermint extract Shredded coconut and chopped almonds for decoration

73

Raspberry Cheesecake

Servings: 16 Nutritional Values Per Serving: Net Carbs: 7,4 g Protein: Fat: 15,7 g Calories:

INGREDIENTS

This is how you make the recipe

Crust:

For the Crust

2,6 g 186 kcal

⅓ cup coconut flour 2 cups almond flour 2 tsp baking powder ¼ tsp salt ½ cup butter softened ⅔ cup sweetener 3 eggs ¾ tsp almond extract ½ cup almond milk

1. Preheat the oven to 325°F and line a baking pan with parchment paper. 2. In a bowl, mix the coconut flour, almond flour, baking powder, and salt. 3. In another bowl, beat the butter, eggs, sweetener, lemon zest and almond extract until creamy. 4. Pour this mixture into the dry ingredients until combined then mix in the almond milk.

½ lemon zest For the Filling: Filling: 1 cup cream cheese ½ cup sweetener ½ tsp rose water 1 egg ½ tsp vanilla extract 1½ cups fresh raspberries, washed and dried

5. Mix the cream cheese with sweetener and add the egg with vanilla extract and rose water until smooth. 6. Spread about two thirds of the cake batter into the baking pan. 7. Spread the cream cheese mixture over the crust and lay out with raspberries. 8. Dot the remaining batter over the filling in small amounts. 9. Bake for 40 minutes, until the top is a light golden brown and the filling is jello-like. Remove and let cool completely

75

Blueberry Almond Creams

Yield: 20 Nutritional Values Per Serving: Net Carbs: 0,9 g Protein: Fat: 15,8 g Calories:

1,7 g 153 kcal

INGREDIENTS

This is how you make the recipe

¼ cup butter, melted

1. Whip the cream until stiff.

⅔ cup almonds, sliced 2 cups freeze-dried blueberries

2. Mix the mascarpone with the 3 tablespoons of butter and sweetener until creamy.

½ cup mascarpone

3. Gently fold in the whipped cream.

1 cup heavy cream

4. Place alternating layers of berries and mascarpone in dessert glasses.

5 tsp sweetener

5. Caramelize the almonds in the remaining butter mixed with sweetener over low heat. 6. Once cool, decorate with the almonds.

77

French Raspberry Kisses

Servings: 20 Nutritional Values Per Serving: Net Carbs: 6,1 g Protein: Fat: 7,8 g Calories:

7,9 g 134 kcal

INGREDIENTS

This is how you make the recipe

Raspberry jelly:

1. Put the raspberries, sweetener and lemon zest in a saucepan. Add the lemon juice and heat for 5 minutes.

2½ cups frozen raspberries 1 tbsp lemon juice 1 tsp lemon zest 5 tbsp confectioners’ sweetener 4 egg yellows 1 tsp gelatin 1 tbsp butter Kisses: 4 egg whites 2 tbsp confectioners’ sweetener ¼ tsp baking powder

2. Mix the raspberry mixture into a puree and sprinkle in the gelatin. Mix until the gelatin is fully dissolved. 3. Separate the yolk and the egg whites. Whisk the yolks and add them to the raspberry mixture. Mix well until no lumps are left. 4. Heat the mixture over medium heat until it begins to bubble. When bubbles appear, remove the pot from the heat, add butter and stir until the butter is melted. 5. Place the raspberry jelly in the refrigerator for one to two hours. 6. Preheat oven to 350°F. 7. Beat the egg whites and slowly add baking powder. 8. Add the sweetener, one teaspoon at a time until stiff peaks form. 9. Spoon 2 tablespoon portions of the raspberry jelly onto a lined baking sheet 10. Spread the egg white mixture over the jelly portions. 11. Place in the oven for about 15 to 20 minutes until the egg white is browned. 12. Remove from oven and allow to cool.

79

Peppermint Patties

Yield: 20 Nutritional Values Per Serving: Net Carbs: 2g Protein: Fat: 10 g Calories:

0,9 g 100 kcal

INGREDIENTS

This is how you make the recipe

½ cup coconut butter

1. Mix the coconut butter and coconut oil with the shredded coconut, sweetener and peppermint extract.

¼ cup shredded coconut 2 tbsp coconut oil 1 tsp peppermint extract Sweetener to taste ⅔ cup baking chocolate chips 4 tbsp coconut oil Pinch of salt

2. Pour this mixture into a mold about halfway full and allow this layer to solidify. 3. Melt 4 tablespoons of coconut oil, chocolate and salt and mix together. 4. Pour a small layer of this over the coconut layer. Set in the fridge for an hour to solidify. 5. You can adjust the depth of the layers so there can be a number of alternating layers of these two mixtures.

80

Real Vanilla Ice Cream

Servings: 4 Nutritional Values Per Serving: Net Carbs: 3g Protein: Fat: 36 g Calories:

2g 347 kcal

INGREDIENTS

This is how you make the recipe

3 tbsp butter

1. Split the vanilla bean and scrape out the seeds.

3 cups heavy cream

2. Melt butter in a large saucepan over medium heat. Add 2 cups of heavy cream and the confectioners’ sweetener.

⅓ cup confectioners’ sweetener 1 tsp vanilla extract ¼ cup MCT oil Paste from a vanilla bean

3. Bring to boil, then reduce. Simmer for 30 to 45 minutes while stirring until the mixture is thick and the volume is reduced by half. 4. Pour into a large bowl and allow to cool to room temperature and stir in the vanilla, as well the MTC Oil. 5. Mix in the remaining heavy cream. 6. Transfer the mixture to your ice cream maker and churn until the ice cream is perfect.

81

Love Gummies

Hibiscus Ginger Gummies

Yields: 28 Nutritional Values Per Serving: Net Carbs: 0g Protein: Fat: 0g Calories:

2g 14 kcal

INGREDIENTS

This is how you make the recipe

1 cup hibiscus tea

1. Mix the tea, sweetener and ginger together until well combined.

1½ tbsp sweetener 1 tsp ginger juice 2 tbsp gelatin powder

2. Sprinkle the gelatin over the liquid’s surface and allow it to dissolve. 3. Then, mix it again to ensure the gelatin is dissolved and combined well without any lumps. 4. Immediately pour the mixture into the mold. 5. Place in the refrigerator for at least 2 hours. 6. Enjoy!

85

Lemon Tea Gummies

Servings: 4 Nutritional Values Per Serving: Net Carbs: 0g Protein: Fat: 0g Calories:

4g 28 kcal

INGREDIENTS

This is how you make the recipe

2 cups black or green tea

1. Place the tea, coconut milk and sweetener into a pot.

3 tbsp coconut milk

2. Heat on medium until it begins to simmer.

1 tsp sweetener 5 tbsp gelatin powder

3. Sprinkle on the gelatin powder and stir until it is well combined and dissolved.

1 drop of lemon extract

4. Add the drop of lemon extract. 5. Pour into a mold and refrigerate for 2 hours to set.

86

Mint Cucumber Lime Gummies

Servings: 4 Nutritional Values Per Serving: Net Carbs: 0g Protein: Fat: 0g Calories:

2g 10 kcal

INGREDIENTS

This is how you make the recipe

1 cucumber, peeled

1. In a blender, blend the cucumber, mint leaves, lime juice, and sweetener.

15–20 fresh mint leaves 2 tbsp gelatin powder

2. Strain the mixture and place it into a small pot on the stove.

Sweetener to taste

3. Heat on medium until it starts to simmer.

Juice from ½ lime

4. Sprinkle in the gelatin powder and stir until it’s dissolved. 5. Pour into a mold and refrigerate for 1 hour.

87

Coconut Tea Gummies

Servings: 20 Nutritional Values Per Serving: Net Carbs: 0g Protein: Fat: 0g Calories:

4g 28 kcal

INGREDIENTS

This is how you make the recipe

2 cups black tea 3 tbsp coconut milk

1. Place the black tea, coconut milk and sweetener into a pot on the stove.

2 tbsp sweetener

2. Heat on medium until the liquid starts to simmer.

5 tbsp gelatin powder

3. Sprinkle in the gelatin powder step by step until it’s all dissolved. 4. Pour into a mold and refrigerate until set.

89

Precious Pralines

Strawberry & Mint Chocolate Bon Bons

Yield: 9 Nutritional Values Per Serving: Net Carbs: 2,4 g Protein: Fat: 6,9 g Calories:

1,1 g 66 kcal

INGREDIENTS

This is how you make the recipe

Bottom chocolate layer:

Bottom Chocolate Layer:

½ cup baking chocolate chips 1 tbsp coconut oil

1. Melt the chocolate chips and the coconut oil in a double boiler.

¼ tsp mint flavor

2. Stir in the mint flavor. 3. Fill a mold ¼-inch deep with this mixture.

Top strawberry layer:

4. Place in freezer to solidify for 15 minutes.

¼ cup coconut milk 2 strawberries, diced

Top Strawberry Layer: 1. Blend the coconut milk and most of the strawberries into a pink mixture. 2. Hold out some of the diced strawberry pieces for décor and texture. 3. Remove the chocolate mold from the freezer. 4. Pour the strawberry mixture into the mold on top of the chocolate layer. 5. Place in the freezer to harden for 20 minutes.

93

Almond Cinnamon Truffles

Servings: 25 Nutritional Values Per Serving: Net Carbs: 1,1 g Protein: 1,6 g Fat: 7,4 g Calories: 77,5 kcal

INGREDIENTS

This is how you make the recipe

1 cup almond butter ½ cup almond flour

1. Mix all of the ingredients, except for the chocolate, into a dough-like consistency.

2 tbsp maple syrup

2. Scoop out small portions and roll them into balls.

1 tsp cinnamon

3. Melt the chocolate in a double boiler.

½ cup baking chocolate chips

4. Using a spoon, dip each ball in the chocolate to completely coat them.

1 drop bitter almond Sweetener to taste

5. Place them on a parchment paper lined baking sheet and let set in the fridge for 20 minutes.

95

Pecan Pralines

Nutritional Values Per Serving: Net Carbs: 1,5 g Protein: Fat: 49,5 g Calories:

3g 196 kcal

INGREDIENTS

This is how you make the recipe

¾ cup pecans

1. Put all the ingredients except for the nuts into a frying pan over medium heat and stir until all is well combined.

2 tsp butter ½ tsp cinnamon

2. Crush the nuts into chunks, add them to the pan and increase the heat. Stir for 2 minutes.

¼ tsp dried ginger

3. Place the pralines onto a lined baking sheet to cool.

1 tbsp sweetener

4. Cut into pieces and enjoy! Store in refrigerator.

1 tsp water

Pinch of nutmeg Pinch of salt

96

Servings: 4

Pecan Spiced with Chocolate

Servings: 7 Nutritional Values Per Serving: Net Carbs: 4g Protein: Fat: 13 g Calories:

2g 140 kcal

INGREDIENTS

This is how you make the recipe

42 pecan halves

1. Preheat oven to 350°F.

¼ cup baking chocolate chips

2. Place the pecan halves on a parchment paper lined baking sheet and bake for 7 minutes. Then remove to cool.

Zest of a half orange Pinch of cinnamon Pinch of nutmeg Pinch of cardamon Pinch of vanilla Pinch of salt

3. Melt the chocolate in a double boiler, then add the orange zest. 4. Dip each pecan half in the melted chocolate and place back on the parchment paper. 5. Sprinkle a small amount of the mixed spices on top of the chocolate covered pecans. 6. Place in refrigerator for 1 to 2 hours. 7. Enjoy!

97

Chocolate Peanut Butter Hearts

Servings: 20 Nutritional Values Per Serving: Net Carbs: 2g Protein: Fat: 6g Calories:

5g 95 kcal

INGREDIENTS

This is how you make the recipe

2 cups peanut butter

1. Heat the nut butter with the sweetener, melt and stir until well combined.

1 cup coconut flour 1-2 cups chocolate chips ¾ cup sweetener Zest from one lemon Pinch of salt Pinch of cinnamon

2. Add the coconut flour, zest, salt and cinnamon and mix well. 3. Form small balls of the dough and press them into a heart shaped cookie cutter or form. 4. Place hearts on a parchment paper lined tray and refrigerate. 5. Melt chocolate chips in a double boiler and pour it over hearts. 6. Refrigerate until firm and enjoy!

99

Pecan Fudge Fat Bombs

Servings: 10 Nutritional Values Per Serving: Net Carbs: 1,6 g Protein: Fat: 37,3 g Calories:

0,8 g 326 kcal

INGREDIENTS

This is how you make the recipe

½ cup cocoa butter ½ cup coconut oil

1. Melt the cocoa butter and coconut oil together in a double boiler.

4 tbsp cocoa powder

2. Whisk in the cocoa powder until smooth.

4 tbsp sweetener

3. Pour the mixture into a blender.

⅓ cup heavy cream

4. Add the sweetener and blend for 2 minutes.

½ cup pecans, roughly chopped

5. Add the cream and blend for another 5 minutes to ensure the sweetener had dissolved. 6. Fill the molds halfway with the chopped pecans, then pour the chocolate mixture over them. 7. Chill in refrigerator for 4 hours. 8. Pop out of molds and enjoy! Store in refrigerator.

101

Raspberry Chocolates

Yields: 8 Nutritional Values Per Serving: Net Carbs: 5g Protein: Fat: 9g Calories:

1g 103 kcal

INGREDIENTS

This is how you make the recipe

Ganache:

For the coating:

⅓ cup baking chocolate chips

1. Melt ½ cup of the chocolate in a double boiler.

⅓ cup heavy whipping cream

2. Remove from heat and add the remaining chocolate to the bowl. Add the raspberry extract and coconut oil and stir gently.

5 tsp sweetener 1 tsp freeze-dried raspberries, crushed ¼ tsp vanilla extract 1 ½ tbsp soft butter

3. Spoon the chocolate into a mold until they’re completely filled.

Pinch of salt

4. Let the mold sit for 2 to 3 minutes.

Chocolate coating:

5. Tilt the mold slightly over the chocolate bowl and allow the excess chocolate to pour out into the bowl, leaving just a shell.

¾ cup baking chocolate chips 2-3 drops royal raspberry oil extract 1 tsp coconut oil

6. Scrape the excess off into the bowl. Put on side for about 8 minutes.

Decorations:

For the ganache:

Freeze-dried raspberries, crushed

8. Place chocolate in a bowl. 9. In a saucepan, heat the heavy whipping cream over medium heat until boiling. Allow to boil for one minute,no longer. 10. Remove from heat, add sweetener, raspberry extract, vanilla, and salt. 11. Pour cream over the chocolate and cover bowl with plastic wrap for about 5 minutes or until the chocolate is fully melted. 12. Stir the mixture and then combine in the butter. Add the filling to a piping bag. 13. Pipe the ganache into the chocolate shells in the mold. Allow enough room on top to cover with a final layer of chocolate. 14. Spoon the coating chocolate into the molds, filling them the rest of the way. Scrape the excess away into the bowl. 15. Let set about an hour. Then refrigerate. 16. Decorate with crushed raspberries. Serve and enjoy!

103

Creamy Spiced Truffles

Servings: 12 Nutritional Values Per Serving: Net Carbs: 1g Protein: Fat: 5g Calories:

1g 128 kcal

INGREDIENTS

This is how you make the recipe

1 cup of baking chocolate chips ½ cup of heavy whipping cream

1. Heat the cream to a simmer in a saucepan. Stir to keep it from burning.

¼ tsp cardamon

2. Stir in the spices.

1 tsp vanilla extract

3. Place the chocolate chips in a separate bowl. Once the cream is simmering, pour it over the chocolate chips. Allow time for the chocolate to melt then stir until smooth.

¼ tsp almond extract ¼ tsp cinnamon Cocoa powder for coating

4. Let the mixture cool, and place it in the refrigerator until firm. 5. Spoon out portions of the chocolate truffle mixture onto a baking sheet lined with parchment paper. Then roll into balls with our your hands. 6. If the truffles have softened too much from the warmth of your hands, return to the refrigerator to firm them up. 7. Roll the truffles in cocoa powder.

104

Chocolate Coconuggets

Servings: 10 Nutritional Values Per Serving: Net Carbs: 2,2 g Protein: Fat: 13,6 g Calories:

1,2 g 147 kcal

INGREDIENTS

This is how you make the recipe

¼ cup coconut butter ¼ cup coconut oil

1. Place the coconut butter and coconut oil into a saucepan on a low heat and soften.

1 cup shredded coconut

2. Stir in the shredded coconut.

1 tsp vanilla extract 6 tbsp baking chocolate

3. Mix in the vanilla extract and sweetener until well combined.

Sweetener to taste

4. Pour the mixture into a mold. 5. Place into fridge to set for an hour or two. 6. Melt the chocolate in a double boiler then spoon it on top of the coconut nuggets. Return to the fridge until set.

105

Chocolate Favors

Servings: 24 Nutritional Values Per Serving: Net Carbs: 2,2 g Protein: Fat: 3,5 g Calories:

0,6 g 292 kcal

INGREDIENTS

This is how you make the recipe

Ganache Filling:

Ganache:

⅔ cup baking chocolate chips

1. Melt chocolate in a double boiler.

2 tbsp plus 2 tsp heavy cream

2. Heat cream and vanilla until almost boiling.

½ tsp vanilla extract 1¼ tsp chocolate extract

3. Add the heavy cream, chocolate, vanilla and sweetener.

Sweetener to taste

4. Allow he ganache to cool for 5 minutes.

Chocolate Coating: 4 tbsp baking chocolate 3 tsp cocoa butter 1 tbsp confectioners’ sweetener ¼ tsp vanilla extract

5. Pour the ganache into a small bowl and cover. 6. Chill the ganache for a few hours to harden. 7. Remove the ganache from fridge and let it warm to room temperature. 8. Using a spoon, form potions of the ganache into balls. 9. Place the balls onto a parchment paper lined tray and place into fridge while preparing the coating. Chocolate Coating: 10. Melt the chocolate together with a tablespoon of cocoa butter. 11. Add the sweetener and vanilla extract. 12. Remove the ganache from fridge and coat with the chocolate coating.

107

Simple Chocolate Fudge

Servings: 12 Nutritional Values Per Serving: Net Carbs: 3,1 g Protein: Fat: 11,1 g Calories:

1,5 g 131 kcal

INGREDIENTS

This is how you make the recipe

½ cup baking chocolate

1. Melt the chocolate in a double boiler.

¾ cup coconut butter

2. Melt the coconut butter.

1 tsp vanilla extract

3. Combine all the ingredients together in a bowl with a fork.

Sweetener to taste

4. Pour into a parchment paper-lined pan. 5. Place into the freezer for one hour until it’s solidified. 6. Remove from the pan and cut into pieces.

109

Raspberry Truffle

Servings: 10 Nutritional Values Per Serving: Net Carbs: 1g Protein: Fat: 7g Calories:

2g 99 kcal

INGREDIENTS

This is how you make the recipe

⅔ cup baking chocolate chips

1. Melt the chocolate in a double broiler.

1 tbsp coconut oil

2. Add in the coconut oil.

¼ cup coconut cream

3. Warm up the coconut cream in a separate pot and then stir in the chocolate.

1 tsp freeze-dried raspberries, crushed Sweetener to taste Coatings: 2 tsp powdered dry raspberry

4. Add the crushed raspberry and sweetener. Mix well and then place freezer for 2 hours. 5. Removing from the freezer and let thaw until the chocolate is soft enough to spoon out. 6. Spoon out portions of the chocolate and form it into balls in your hands. 7. Rolling the chocolate ball in the coating. Serve and enjoy!

111

RECOMENDATIONS FOR IDEAL INGREDIENTS

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

For your molds, get one or more molds or mini muffin pans of different sizes. Molds come with as few as 6 cups and as many as 24. Organic ingredients Grass-fed/pasture-raised dairy products Himalayan or sea salt Spring water Fresh herbs Use baking chocolate which is 100% dark chocolate or use Lily’s stevia sweetened dark chocolate Sweeteners: monk fruit is the best for the confections and choco lates though Swerve, erythritol, stevia and xylitol are all good sweeteners – Never use synthetic sweeteners. Confectioners’ sweeteners: Powdered monk fruit, confectioners’ Swerve, or powder your own erythritol or xylitol in a coffee grinder. Sugar-free or unsweetened ingredients if not otherwise specified Coconut milk in a can rather than powdered coconut milk Cooking oil: Avocado oil - it has the highest smoke point

Enjoy every moment with your loved one!