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Many of us coffee fanatics loved Starbucks or all the other fancy coffees before transitioning to this way of life. If not every day it may have been more as a special treat.
I don't trust what I can't see and will no longer go to fancy coffee shops for any 'treat' coffee. Too many times has something been requested as 'sugar free' and it hasn't been made this way, or there were hidden sugars in their cool whip or other items.
I havent ever been one for a huge need for these fancy coffee's but occasionally it is a great way to sooth a sweet tooth! This Bullet Proof Coffee is packed with fat and flavor!
If you are wanting something with a little less fat, just reduce some of the butter and coconut oil! Get Creative and make it your own ☺.



Ingredients: 
  • 6 oz Coffee; HOT
  • .5 Tblsp Coconut Oil
  • 1 Tblsp Butter; Kerry Gold is the Best!
  • 1 tsp Cocoa Powder
  • 1.5 Tblsp Heavy whipping cream
  • 1/4 Tsp Cinnamon
  • dash salt
  • Sweetener; Your choice

Directions:
  1. Place all the ingredients in a blender.
  2. Blend until whipped together (You should get 1/2-1" of froth)
  3. Enjoy!
Notes: For Sweetener, I like using either Torani French Vanilla syrup or Salted Caramel. Just be sure you are getting the Sugar Free Varieties!

Makes 1 Serving
Nutrition: (Sweetener is not factored into the recipe as it will vary depending on taste.)
  • Calories: 204
  • Total Fat 21.4g
  • Total Carbohydrate 2.5g
    • Dietary Fiber 0.9g
    • Sugars, other 1.6g
    • Net Carbs 1.6
  • Protein 1.4g 2 %
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My sister had made this recipe for Thanksgiving a few years back. I admit, as much as I should have avoided it, I am glad I tried the high-carb treat. It was fantastic! The original (high-carb) version of this used gingersnap cookies for the crust. That of course, is not an option when sticking with Keto, So I worked some magic using various recipes and came up with this crust substitute.  The crust is perfect for bars, pies etc. My husband tried some raw and felt it tasted a lot like cookie dough.
I would love to hear how this turned out for you! This recipe made (3) 8 1/2" pans of dessert. You can't go wrong!
Crust Ingredients: 
  • 5 cup Almond flour
  • 2/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)
  • 1/4 tsp Stevia
  • 1/2 tsp Salt (or 1 tsp for savory pie crust)
  • 1/2 cup Butter (measured solid, then melted)
  • 2 large Eggs
  • 1 tsp Vanilla extract (omit if making a savory crust)
  • 1 tsp Ginger
  • 2 T Cocoa Powder
  • (3) 8.5" straight sided round cake pans
Crust Directions: 
  • Preheat the oven to 350 degrees F
  • Mix together the dry ingredients
  • In a separate dish, mix in the wet ingredients and then combine with the dry ingredients.
  • The dough should be dry and crumbly. Keep mixing until it is uniform and there are no crumbs remaining.
  • Split the dough into 3 equal amounts and press into the bottom an 8 1/2" round cake pan. Carefully poke holes in the surface using a fork to prevent bubbling.
    Bake for 7-10 minutes. Cool slightly before adding the filling (below)
Cheesecake Ingredients:
  • 24 oz Cream Cheese
  • 1 C. Sweetener (equal to sugar, divided in half)
  • 1 tsp Vanilla
  • 3 Eggs, (divided in half)
  • 1 C. Canned Pumpkin
  • 1 tsp ground Cinnamon
  • 1/4 tsp Nutmeg
Cheesecake Directions:
  1. Mix cream cheese, 1/2 C sweetener 1/2 of the eggs and 1/2 tsp vanilla together.
  2. In a seperate dish mix the rest of the sweetener, eggs, vanilla, cinnamon, nutmeg and pumpkin together.
  3. Pour cream cheese into the 3 prepared crusts equally.
  4. Spread out the cream cheese throughout the pan and place dollops of the pumpin on top
  5. Take a butter knife and swirl the pumpkin through the cream cheese mixture.
  6. Bake all 3 at 325 degrees f. for 45-55 minutes.
Makes: 24 servings (8 slices per tin)
Nutrition:
  • Calories: 267
  • Fat: 24.7g
  • Carbs: 6.3g
  • Fiber: 3g
  • Protein: 7.7g
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This one has always been a family favorite. Often served with rice, which can easily be replaced with cauli-rice or

in this case, shredded cabbage.  It has an earthy taste the quickly becomes something you would crave for comfort food.
We usually made this in a crock pot, however, this time, we made it in the Instant Pot and it turned out GREAT with a fraction of the time.
Ingredients:
  • 1.5 lbs Pork or Chicken
  • 1/4 c. Chopped Onion
  • 16 oz. Diced Tomatoes
  • 1 tsp Chicken Soup Base
  • 1 tsp Marjoram
  • 1 tsp Crushed Thyme
  • 1 tsp Salt
  • Dash of Pepper
Directions:
  1. Chop pork/Chicken into bite size pieces
  2. Place all ingredients into Instant Pot or crock pot
  3. Set Instant Pot to Meat/Stew on High  for 30 Minutes
    1. Release steam at 30 minutes.
  4. For Crock pot – Set on Med/High for 4-6 hours.
  5. Serve with cauli-rice or anything else you’d like

Nutrition: – Makes 6 Servings
Per Serving:
  • Calories: 295
  • Fat: 17.2g
  • Carbs: 2g
  • Fiber: 0.4g
  • Protein: 30.9
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