RECIPES

Keto Mint Chip Breakfast Smoothie

Ingredients:

• 1 Cup of unsweetened coconut milk.

• 1/2 Cup of packed baby spinach leaves.

• 1/2 Cup of whole-milk plain yogurt.

• 1/4 Cup of packed fresh mint leaves.

• 1/2 avocado.

• 1 to 1 1/2 cups of ice.

• 2 to 3 tablespoons erythritol sweetner.

• 1 tablespoon cacao nibs, plus more for serving.

Directions:

1. Add the coconut milk, spinach, yogurt, mint, avocado, 1 cup of the ice and 2 tablespoons of the erythritol to a blender and blender and blend until smooth. Taste and add additional ice and / or eryhtritol if desired. Add the cacao nibs and pulse to combine.

2. Pour into glasses, top with a sprinkle of cacao nibs and serve immediately.

Keto Cinnamon Bun Muffins

Ingredients:

• 1/2 Cup of almond flour.

• 1/3 Cup of flax seed meal.

• 2 tablespoons of toasted finely shredded coconut.

• 1 teaspoon of baking powder.

• 1/4 teaspoon of ground nutmeg.

• 1/4 teaspoon of kosher salt.

• 2 1/2teaspoons of ground cinnamon.

• 1/2 cup of coconut oil, melted.

• 1/2 cup of confectioners’ erythritol sweetner.

• 5 Large eggs, at room temperature.

• 1/2 Cup of half-and-half, at room temperature.

• 1 teaspoon of pure vanilla extract.

• 1/4 cup of walnuts, coarsely chopped.

• 1 tablespoon of granulated erythritol sweetner.

Cream Cheese Icing:

• 2 Ounces of cream cheese, at room temperature.

• 2 Tablespoons of heavy cream.

• 2 Teaspoons of confectioners’ erythritol sweetner.

Directions:

1. For the Muffins: preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.

2. Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinammon in a medium bowl.

3. Whisk together the coconut oil and confectioners’ erythritol sweetner in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).

4. Using a measuring cup or cooking scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetner and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.

5. Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25-30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.

6. For the cream cheese icing: Whisk together the cream cheese and confectioners’ erythritol sweetner in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

Keto Egg Cups

Ingredients:

• 2 tablespoons of unsalted butter, melted.

• 6 Large thin slices of prociutto (about 1/3 pound).

• 1/3 Cup of shredded mozzarella.

• 1/4 Cup of grated parmesan.

• 1/4 Cup of packed baby spinach leaves, chopped.

• 1/4 Cup of roasted red peppers, chopped.

• 6 Large eggs.

• 1/4 Cup of heavy cream.

• Kosher salt and freshly ground black peppers.

Directions:

1. Position an oven rack in the center of the oven and preheat to 400 degrees F.

2. Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that’s ok). Line each cup with a slice of prosciutto, folding and overlapping. So that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the parmesan, spinahc and roasted red pepper.

3. Whisk the eggs and cream in a large measuring cup or small pitcher; and some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.

4. Bake until the eggs are set and wobble only slightly, 10 to 12 minutes ( the eggs will continueto cook after they come out ). Let cool for 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.