- 50 g / 1.8 oz Romaine lettuce or baby gem lettuce
- 15 g / a tablespoon butter
- 30 g / 1.1 oz cucumbers sliced
- A half of an avocado
- 2 cherry tomatoes
Rinse the lettuce thoroughly and use as a base for the toppings. Smear butter on the lettuce leaves and put the previously sliced cucumbers, avocado and tomatoes on the lettuce.
- 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.
- 150 g / 5.3 oz pumpkins
- 30 ml / 2 tbsp olive oil
- 5 g / 1 tsp smoked paprika powder
- 5 g / 1 tsp salt
- 150 g/ 5.3 oz tempeh, cut into long and narrow strips
- 1 garlic clove, minced
- 5 g / 1 tsp chili flakes
- 30 ml / 2 tbsp soy sauce
- A pinch of ground black pepper
Preheat oven to 350 °F (180 °C) and line a large baking tray. Peel and seed a pumpkin and cut it into small wedges. Place on tray and drizzle with olive oil. Sprinkle the smoked paprika and salt over the top and roast for 1 hour. Cut the tempeh in long and narrow strips. In a medium sized bowl, mix together the rest of the ingredients. Put the tempeh strips in the bowl and let it marinate for at least 10 minutes. Fry the tempeh together with the marinade in a large frying pan or wok until browned. Mix ingredients and serve.
- 57 g / 2 oz. cherry tomatoes
- 57 g / 2 oz. mozzarella
- 5 g / 1 tsp green pesto
- salt and pepper (optional)
Cut the tomatoes and mozzarella balls in half. Add pesto and stir. Salt and pepper to taste.
- 1 bell pepper
- 2 oz. cream cheese
- 10 g / 2 tsp mild chipotle paste
- 5 g / 1 tsp olive oil
- A pinch of greens (fresh thyme or fresh cilantro)
Split the bell pepper lengthwise and remove the core. Mix cheese, spices and oil in a small bowl. Add chipotle paste and stir together. Spread out the cheese cream into the bell pepper and serve as a snack or appetizer.