- 130 g / 4.6 oz cauliflower
- A half of a banana mashed
- A half of yellow onion, grated
- Salt and pepper
- 30 g / 1.1 oz butter (for frying)
Rinse, trim and grate the cauliflower using a food processor or grater. Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes. Melt a generous amount of butter or oil on medium heat in a large frying pan. Use the oven on low heat to keep the first batches of pancakes warm while you make the others. Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully. Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn.
- 2 1/2 tbsp. butter
- 3 tbsp. keto chocolate chips, divided
- 1 tsp. pure vanilla extract
- 2/3 c. blanched almond flour
- 1/3 c. confectioners Swerve
- 3 1/2 tbsp. dark unsweetened cocoa powder
- 1/2 tsp. baking powder
- Pinch kosher salt
Preheat oven to 325 F. In a medium-sized bowl, add the butter and half of the chocolate chips. Microwave for 15 to 30 seconds – just enough time to slightly melt the butter and chocolate. Mix the two together until a chocolate sauce forms.
In a small dish, add and whisk lecithin. Once it does, add it and the vanilla extract to the bowl with the chocolate sauce. Mix again.
Add the rest of the dry ingredients – saving some of the chocolate chips to top the cookies with. Mix until a ball of chocolate cookie dough forms.
Use a cookie scoop (or a tablespoon) to form 11 equal sized cookies. Add the cookies to a baking sheet lined with parchment paper and top each cookie with the remaining chocolate chips. Flatten each cookie with either a spoon or a spatula.
Bake for 8 to 10 minutes. They should be soft.Let the cookies cool down in the baking sheet. As they cool they will set and firm up.
- 2/3 c. almond flour
- 1/3 c. coconut flour
- 1/4 c. Swerve powdered sugar
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. cream of tartar
- 1/2 tsp. kosher salt
- 1/2 c. coconut oil, melted
- 1 tsp. pure vanilla extract
- 3 tbsp. unsweetened shredded coconut
Preheat oven to 350º and line a large baking sheet with parchment paper. In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.
Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to 1/3″ thickness. Transfer to the refrigerator to chill for 15 minutes.When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2″ rounds. Roll edges in shredded coconut and place 1/2″ apart on prepared baking sheet. Transfer cookies to prepared baking sheet. Bake for 12-15 minutes.
- 125 ml / 4.4 oz soy milk
- 125 ml / unsweet yogurt
- 15 g / 1 tbsp almond butter
- 30 g / 1.1 oz frozen cauliflower rice
- 60 ml / 4 tbsp pea unflavored protein powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Place the ingredients into a blender and blend until smooth. Pour into a tall glass and enjoy.
- 100 g / 3,5 oz. ground beef
- A pinch of dried basil
- A pinch of salt
- A pinch of pepper
- 5 g / 1 tsp cold water
- 30 g / 1 oz. mozzarella cheese
- butter, for frying
In a large bowl, combine the beef, basil, salt, pepper, and a little cold water. Mix well with your hands or a large wooden fork. Form 10 flat patties, about 3–4 inches (8–10 cm) in diameter. Cut the mozzarella into 10 pieces and place one piece on each patty. Wrap the patty around the cheese and form into a ball. Fry in butter on medium heat until the juices run clear.