- 30 g / 1.1 oz butter
- 2 eggs
- salt and pepper
Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper. Melt the butter in a non-stick frying pan over medium heat. Watch carefully — the butter shouldn’t turn brown! Pour the eggs into the hot pan and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.
- 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.
- 325 g / 11.5 oz turkey thigh
- A pinch of dried thyme
- A pinch of dried sage or dried oregano
- A pinch of garlic powder
- A half of yellow onion, cut into loops
- 35 g / 1.2 oz butter
- 50 g / 1.8 oz mushrooms
- salt and pepper
Preheat the oven to 350°F (175°C). Place the thighs in a baking dish with high sides. Season thoroughly. Place onion loops around the thighs. Cover everything with thinly sliced butter. Reserve a third of the butter for frying the mushrooms. Roast turkey in the oven for 2-2,5 hours. Add some water after an hour so you get some delicious cooking juices for the sauce. Pierce the thigh and check if the juices run clear, it should not be pink. Once cooked, let rest for a few minutes before slicing. Fry the mushrooms in butter and set aside. Collect the turkey drippings in a saucepan and bring to a boil. Keep boiling and let simmer until the sauce thickens. Taste to see if additional seasoning is necessary. Add in the fried mushrooms.
- 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.
- 57 g / 2 oz cheddar cheese or edam cheese
- A pinch of paprika powder
Preheat the oven to 400°F (200°C). Add shredded cheese in small heaps on a baking sheet lined with parchment paper. Make sure to leave enough space in between them so they aren’t touching. Sprinkle paprika powder (and salt as it is preferred) on top and bake in the oven for about 8 minutes. Let cool on a cooling rack.