KETO
Soulful Keto recipes for each day of the week!
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Contents
Shopping Center Cinnamon Rolls – 15
Slow Roasted Pork Belly with Cabbage Hash Browns – 17
Chicken & Maple Avocado Breakfast Sandwiches – 19
Buttermilk Pancakes with Maple Syrup – 21
Toasted Blueberry Cream Cheese Muffins – 23
Cajun Pulled Pork Breakfast Hash – 25
Breakfast Brown Sugar Bacon Bagel Sandwich – 29
Smothered Breakfast ”Potatoes” – 31
Collard Green & Cornbread French Omelet – 33
Crispy Cinnamon Breakfast Waffles – 35
Lemon & Sage Roasted Chicken Thighs - 39
Greek Roasted Chicken with Cucumber Tzatziki – 41
Chicken Philly Stuffed Bell Peppers – 43
Garlic Cream Poached Chicken with Scallion Vinaigrette – 45
Smoked Chicken Skewers with Cilantro Chimichurri – 47
Air-Fryer Jerk Party Wings – 49
Chicken Ricotta Meatballs – 51
Herb Grilled Chicken Breast with Quick Pickled Peppers – 53
Spicy BBQ Party Wings with Chive Ranch – 55
Rose’ and Leek Braised Chicken - 59
Lemon Chicken Piccata – 61
Southern Style Fried Chicken – 63
Mashed Cauliflower Casserole – 65
Garlic Butter Brazilian with Cilantro Chimichurri – 67
Garlic & Whipped Ricotta Stuffed Salmon – 69
Jalapeno Popper Stuffed Air-Fryer Chicken – 71
Italian Sausage & Bacon Meatballs – 73
Garlic Rosemary Grilled Pork Chops – 75
Bacon Wrapped Meatloaf – 77
Lemon & Garlic Shrimp with Roasted Garlic Asparagus – 79
Weeknight Roasted Salmon – 81
Zucchini Alfredo with Bacon & Shrimp – 83
Spicy Tuscan Chicken – 85
White Wine Shrimp & Zucchini – 87
Cheesy Burrito Cups – 89
Jerk Chicken Thighs – 91
Philly Cheesesteak Stuffed Peppers – 93
Slow Cooker Mexican Shredded Beef – 95
Spicy Chicken Pad Thai – 97
Tomato Poached Cod - 99
Shrimp & Avocado Cucumber Salad – 101
Hennessy & Bacon Shrimp & Grits - 103
California Roll In A Bowl – 106
Spicy Shrimp Pad Thai – 109
Shrimp & Sausage Creole Skillet – 111
Spinach & Artichoke Stuffed Salmon – 113
Chinese Cashew Chicken – 115
Loaded Cauliflower Chowder – 117
Fried Catfish Fingers with Chipotle Mayo – 119
Mozzarella Chicken In Homemade Tomato Sauce – 121
Tequila Lime Steak Fajitas – 123
Smoked Turkey and Collard Green Lasagna – 125
Lemon Butter Catfish – 127
Sunday Afternoon Pot Roast – 129
Brown Sugar Brussels with Bacon - 131
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Jamaican Curry Shrimp – 133
Jerk Butter Chicken with Zucchini Noodles – 135
New Orleans BBQ Shrimp over Cauliflower Rice – 137
Cheesy Pulled Pork Sandwiches – 139
Chicago Style Deep Dish Meat Lovers Pizza – 141
Sheet Pan Catfish Fajitas – 143
Spicy Cashew Chicken – 145
Cajun Parmesan Salmon with Avocado Salsa – 147
Spicy Chicken Ramen – 149
Enchilada Meatball Skillet – 151
Sticky BBQ Ribs with Tequila Lime Coleslaw – 153
Coconut Curry Chicken over Cauliflower Rice – 155
Inside Out Chicken Tacos – 157
No Filler Crab Cakes – 159
Butter & Brown Sugar Roast Chicken – 161
Creamy Cilantro Lime Scallops over Zoodles – 163
Crispy Chicken Thighs with Zucchini & Asparagus Toss – 165
Cilantro Pesto baked Pork Chop with Green Beans – 167
Swedish Chicken Meatballs over Cauliflower Rice – 169
Spicy Weeknight Mongolian Beef – 171
Big Easy Salmon with Cajun Crawfish Butter – 173
Crab & Shrimp Deviled Eggs – 175
Chocolate Dipped Shortbread Cookies – 179
Red Velvet Cake with Cream Cheese Frosting – 181
Butter Pecan Ice Cream – 183
After Church Bake Sale Banana Pudding – 185
Milk Chocolate Layer Cake – 187
Chocolate Chip Cookie Dough Fat Bombs – 189
Snickerdoodle Cream Cookies - 191
No Bake Key Lime Pie – 193
Chocolate Sandwich Cookies – 195
Mississippi Strawberry Shortcake – 197
Triple Cream Bake Sale Pound Cake – 199
Carrot Cake with Cream Cheese Frosting – 201
Salted Caramel Butter Cake – 203
White Hennessy Margarita Popsicles – 205
Coffee Shop Lemon Loaf – 207
Old Fashioned Apple Pie A La Mode – 209
Triple Berry Cobbler – 211
Coconut Layer Cake – 213
Toasted Coconut Tres Leches Cake – 215
Bananas Foster Crumb Cake
Chocolate Pound Cake – 219
Cranberry Pecan Upside Down Cake – 221
Coconut Cake Cheesecake
Pralines & Cream Hot Chocolate – 225
Salted Caramel Oatmeal Cream Pies – 227
Banana Pudding Bars – 229
Brown Butter Pecan Caramel Cake – 231
Bourbon Vanilla Bread Pudding – 233
German Chocolate Cake with Coconut Pecan Icing – 235
Cast Iron Blackberry Crisp – 237
Lemon Blueberry Loaf – 239
Gooey Butter Cake – 241
Copycat Crème Donuts – 243
Girl Scout Somoa Cookies – 245
Hostess with the Mostess Cupcakes – 247
Carrot Cake Cheesecake – 249
Kentucky Bourbon Butter Cake – 251
Peanut Butter Whoopie Pies – 253
Classic Sugar Cream Pie – 255
Black Walnut Bread Pudding – 257
Honey Bun Cake – 259
Georgia Pecan Pie – 261
Sour Cream Coffee Cake - 263
Southern Strawberry Swirl Cream Cheese Pound Cake – 265
Butter Pecan Blondies - 267
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Introduction
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Well. Here we are again. The launch of another self-published cookbook. I’m
super excited to be sharing this journey with you. So much has happened since
the release of ”Vegan, But With Soul.” I’ve heard from followers near and far.
Everyone is into Keto, but not a lot can trust some of the recipes they’ve seen. So,
here I come. I guess all heroes don’t wear capes.
No, seriously, I don’t consider myself a hero – but, I will say this. You’ve got a
cauldron of amazing new recipes that will tantalize your taste buds. And you
know what? It’ll happen in true DariusCooks format - you wont’ be in the kitchen
all day. Now, isn’t that exciting?
You can expect a lot of the same energy around this book. We’ve been doing a
lot of keto cooking live and that will continue. Also, I see my fellow keto family
rocking it out in our Facebook group, ”Everyday Keto.” If you haven’t joined,
what are you waiting for? It’s an amazing community of folks in all phases of the
journey. We share recipes, tips, tricks, and even product reviews. It’s fun. Come
hang out with us!
How do you approach your keto journey? Listen, if you’re new to it, just take it
slow and simple. So many times people think that there is this huge adjustment
that must happen, and people get stuck with analysis paralysis. To be honest,
just take your time. A great way to transition is everyone’s favorite keto meal –
naked wings and a salad with Ranch dressing. It’s easy! As you learn more and
more , then you can grow and adjust. If you get intimidated, just remember, all
of us had our Day 1 at some point. If we could slowly figure out how to eliminate
sugars and unnecessary carbohydrates, you can too. One other thing you should
probably keep in mind is this: don’t focus on the things that you
can’t have, but rather focus on what you can. When you switch your perspective, you’ll fare much better when it comes to planning. Oh, and
here’s another thing that works for me. Typically, when I grocery shop for keto approved foods, they’re mostly located around the perimeter of
the supermarket.
Have fun. Try new things. And remember, the moment you start reaching for something and realize you can’t have it (because it happens to all
of us), just laugh it off and grab what you can have. Oh, and don’t get stuck on breakfast either. Lots of the meals in the book are fantastic for
leftovers. So, last night’s dinner makes an amazing lunch the next day.
I’d love to grab your feedback. Be sure to post your pics and photos and hash tag them #EverydayKeto. Make sure you tag me in recipes, too. I
love to see what you guys are cooking up.
Listen, there are two things I want to tell you, as I always do. Food is my life. Life is my food. Until next time, I’d like to wish you a happy
cooking, from my heart to yours!
-Darius
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Acknowledgements
First, all praises go to God for the inspiration and the gifts. To everyone who follows,
makes the recipes, feed their families, and strive for better. Thank you. I would be
nothing without your constant support. I don’t do this alone. There are over 100
employees that work to fix credit, run restaurants, create social media content, shoot
pictures, shoot video, and edits. To those who allow me the freedom and flexibility to
continue to create – thank you.
A special thank to Joel. Your creativity and professionalism is second to none. None of
this growth and progression would be possible without you. Thanks for all you do for
the brand.
To Madelynne. Listen. I tell you often (which still isn’t enough) thank you for everything
you do. Your eye, your creativity, and your knack for perfection is astounding. I could
write thank you all over this page and it still wouldn’t be enough.
Lastly, to the DHIVE – we’ve come together for the love of food. Now, we’re connected
by a love that’s really hard to explain. People just have to experience it. Thanks for
sticking with me for all these years. We’ve got a lifetime to go!
-Darius
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BREAKFASTS
AND STARTERS
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SHOPPING CENTER
Cinnamon Rolls
¼ cup of sour cream
3 tablespoons of warm water
1 tablespoon of maple syrup
substitute
1 tablespoon of dry yeast
2 ¼ cups of finely ground almond
flour
6 tablespoons of golden flaxseed
meal
5 tablespoons of whey protein
isolate (vanilla flavored)
4-6 tablespoons of brown sugar
substitute
2 ¼ teaspoons of xanthan gum
2 ¼ teaspoons of baking powder
1 ½ teaspoon of Kosher salt
3 eggs, room temperature
1 ½ tablespoons of butter
1 tablespoon of apple cider
vinegar
For the filling:
¼ cup of softened butter
4 tablespoons of brown sugar
substitute
2 teaspoons of ground cinnamon
For the stuffing & glaze:
1 cup of cream cheese, room
temperature
2 tablespoons of butter
4 tablespoons of monk fruit
sweetener
1 tablespoon of vanilla extract
1 pinch of salt
2-3 tablespoons of heavy cream.
Start by lining a 9x9 baking dish with parchment paper and then
set aside. To start, mix sour cream, water, and the maple syrup
together in a small bowl. Add the yeast to a large bowl along with
the water mixture and set aside. Allow to rest for about 7 minutes.
The mixture should be bubbly. If it’s not, then the water was too
cold or too hot. Do it again, ensuring the water is warm to the
touch.
In another large bowl, mix the almond flour, golden flaxseed
meal, whey protein, brown sugar substitute, xanthan gum, baking
powder, and salt to a medium bowl and whisk until thoroughly
mixed. Then set aside.
Once the yeast is ready, add in the eggs, melted butter, and
vinegar. Mix with an electric mixer for about a minute or so until
fully mixed. Add in the flour mixture all at the same time. The
dough will be very sticky - don’t worry, this is how it’s supposed to
be
It helps if you divide the dough into three equal parts and work in
batches. Here’s a tip: Use plastic wrap and spread the dough onto
the square of plastic wrap. Wetting your fingertips usually helps.
Then, brush with melted butter and sprinkle with cinnamon sugar.
Then, roll the dough as tightly as you can sealing the edges with
your wet fingertips. Cut the cinnamon rolls into three equal parts
and then add them to the baking dish. Let them sit in a warm
space with a towel on them for an hour so the dough can double in
size. Then, add to the oven and bake.
For the stuffing & glaze, just whisk together all the ingredients
until fluffy and smooth.
When the cinnamon rolls come out, you can use a food storage
bag to to insert the filling inside the cinnamon rolls and then add
lots on top.
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SLOW ROASTED PORK BELLY
With Cabbage Hash Browns
For the pork belly:
2 pounds of pork belly
1 teaspoon of Kosher salt
½ teaspoon of black pepper
2 teaspoons of olive oil
1 ½ tablespoon of brown sugar
For the cabbage hash browns:
2 cups of shredded cabbage
1/2 cup of minced onion
1 teaspoon of garlic powder
½ teaspoon of onion powder
1 teaspoon of Kosher salt
½ teaspoon of black pepper
1 teaspoon of arrowroot powder
2 tablespoons of olive oil
Preheat the oven to 350 degrees. Meanwhile, make a rub. In a
bowl, combine the salt, pepper, olive oil, and brown sugar. Then,
rub the marinade all over the pork belly. Line a sheet tray with
parchment paper and place the pork belly in the center. Roast for
about 90 minutes, until tender. Then, for the last 20 minutes of
cooking, increase the heat to 400 so that it crisps. Watch the pork
belly carefully so that it doesn’t burn.
For the cabbage hash browns, heat a skillet with oil. A cast iron
skillet works best. Add in the cabbage and the onions. Season with
garlic powder, onion powder, salt, and pepper. Sprinkle in the
arrowroot powder and mix well to combine. Press the cabbage
hash browns into the skillet and let them sit for a few minutes over
medium high heat. This will activate the arrow root powder and
allow the cabbage to stick together. Once browned, then flip to the
other side and brown on that side.
When they’re golden brown, remove from the pan and enjoy
immediately.
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CHICKEN & MAPLE AVOCADO
Breakfast Sandwiches
For the chicken sausage:
1 pound of ground chicken
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon of garlic powder
½ teaspoon of onion powder
1 teaspoon of poultry seasoning
2 teaspoons of brown sugar
substitute
1 ½ tablespoons of olive oil
For the maple butter:
¼ cup of butter
¼ cup of maple syrup substitute
*scrambled eggs
*lettuce
*tomato
*sliced onion
*avocado
In a large bowl, combine the ground chicken, salt, pepper, garlic
powder, onion powder, poultry seasoning, brown sugar substitute
and olive oil. Mix thoroughly to combine. Then, form into 6 even
patties. Preheat a cast iron skillet on the stove and cook each
sausage patty on both sides until well done.
To make the maple butter, combine the butter and maple syrup
substitute in a small saucepan and cook on medium heat until the
butter has melted.
To assemble the sandwiches, place one patty on a saucer. Then,
add the fillings of your choice. Top with the other sausage patty
and then drizzle with the maple butter. Enjoy while still warm.
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BUTTERMILK PANCAKES
With Sweet Maple Syrup
½ cup of almond flour
2 tablespoons of coconut flour
½ teaspoon of baking powder
2 teaspoons of brown sugar
substitute
3 eggs
¼ cup of full fat coconut milk
1 teaspoon of coconut vinegar
1 teaspoon of vanilla
Butter, for the pan
For the syrup:
2 tablespoons of butter
½ cup of maple syrup substitute
1 pinch of salt
To make the pancake batter, in a small bowl, combine coconut milk
and vinegar and set aside for a few minutes until it curdles. Then,
in a large bowl, combine the almond flour, coconut flour, baking
powder, brown sugar substitute, eggs, and vanilla. Mix thoroughly
until combined into a smooth batter. Set aside for 30 minutes so
the batter has a chance to thicken.
To cook the pancakes, heat a skillet on medium low heat. Add in
the butter. Once melted, add about two tablespoons of batter into
the pan. Cook on one side for about 2 minutes or until set and
then flip on the other side and cook until done.
To make the syrup, combine the butter, maple syrup substitute,
and a pinch of salt into a sauce pan. Bring to a simmer and serve
while it’s still warm.
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TOASTED BLUEBERRY
Cream Cheese Muffins
2 ½ cups of blanched almond flour
½ cup of brown sugar substitute
1 ½ teaspoons of baking powder
1 good pinch of salt
⅓ cup of melted butter
⅓ cup of unsweetened almond
milk
3 eggs
½ teaspoon of vanilla extract
¾ cup of fresh blueberries
For the filling:
1 cup of cream cheese
¼ cup of monk fruit sweetener
1 egg yolk
Preheat the oven to 350 degrees.
To make the muffins, in a large bowl, combine the almond flour, brown sugar,
baking powder, and salt. Then, set aside. Next, mix the melted butter, almond
milk, eggs, and vanilla extract. Combine the wet ingredients into the dry
ingredients and then fold in the blueberries. In a separate bowl, mix the
filling - cream cheese, monk fruit sweetener, and the egg yolk.
To assemble, fill the muffin liners halfway with batter. Then, add a dollop of
the cream cheese mixture, then fill the liners the rest of the way. Bake in the
oven until golden brown. Then, remove and allow to cool.
To toast the muffins, cut them in half (after they’ve cooled), then spread with
butter and place in a hot skillet until toasty. Serve warm.
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CAJUN PULLED PORK
Breakfast Hash
2 cups of leftover pulled pork
2 cups of turnips, diced
½ cup of onions, finely chopped
½ cup of bell pepper, finely
chopped
½ cup of celery, finely chopped
4 cloves of garlic, minced
1 ½ tablespoons of olive oil
½ teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of Cajun seasoning
1 good pinch of gumbo file
2 eggs, fried
Sliced avocado
A few dashes of your favorite hot
sauce
In a medium skillet, add the oil and heat it over medium high
heat. When the oil is hot, add in the turnips, onions, bell pepper,
and celery. Cook for about 2-3 minutes until the vegetables begin
to soften. Then, add in the garlic along with the seasonings - salt,
pepper, Cajun seasoning, and gumbo file. Cook together for an
additional 2-3 minutes and then add in the pulled pork to heat
through.
To assemble, add the hash to a plate. Then, top with sliced avocado
and a fried egg. If you’d like, add a few dashes of your favorite hot
sauce and enjoy while warm.
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BREAKFAST BROWN SUGAR
Bacon Bagel Sandwich
For the bacon:
½ pound of thick cut uncured
bacon
2 tablespoons of brown sugar
substitute
½ teaspoon of coarse ground black
pepper
For the bacon, preheat the oven to 350 degrees. Line a baking
sheet with parchment paper and place the bacon on in an even
layer. Sprinkle the top with the brown sugar substitute and black
pepper. Bake until the bacon is cooked through. Let cool before
using.
For the bagels:
2 cups of almond flour
1 tablespoon of baking powder
2 eggs
3 cups of shredded low moisture
mozzarella cheese
5 tablespoons of cream cheese
For the bagels, preheat the oven to 425 degrees. Line a baking
sheet with parchment paper and set aside. In a medium mixing
bowl, combine the almond flour and baking powder. Then set
aside.
*sliced avocado
*sliced tomato
*lettuce
*your favorite hot sauce
In a large microwave safe bowl, combine the mozzarella cheese
and cream cheese. Microwave for 90 seconds. Remove from the
microwave and stir to combine. Return to the microwave for an
additional 60 seconds. Mix well.
Then, add the eggs and the almond flour mixture. Mix until all
ingredients are well incorporated. If the dough is too stringy, but
put it back in the microwave for 30 seconds to soften. Then,
continue mixing. Divide the dough into 6 equal portions and roll
each one into a ball. Gently press your finger into the center of
each dough ball to form a ring. Stretch the ring to make a small
hole in the center and form it into a bagel shape.
Bake on the middle rack for 12-14 minutes or until golden brown.
To assemble, add sliced avocado, bacon, lettuce, tomato, and your
favorite hot sauce.
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SMOTHERED
Breakfast ”Potatoes”
4 slices of bacon, diced
1 ½ pounds of radishes, diced
1 tablespoon of garlic, minced
½ teaspoon of salt
½ teaspoon of pepper
2 teaspoons of chopped parsley
Heat a large skillet over medium heat and add the bacon to the pan. Cook
until almost crisp. Then, add the radishes to the pan with the bacon and
continue cooking until the radishes are softened. This takes about 15
minutes.
Add the garlic and cook for 1 more minute. Sprinkle with salt, pepper, and
parsley and serve while warm.
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COLLARD GREEN & CORNBREAD
French Omelet
⅓ cup of cooked collard greens
⅓ cup of cubed keto cornbread,
crumbled
⅓ cup of white cheddar cheese
For the omelet:
3 eggs
1 good pinch of salt
1 tablespoon of unsalted butter
Fresh chives, to garnish
Beat the eggs with the salt until the eggs are completely
combined. Over medium-low heat, melt the butter in a skillet and
then pour in the eggs. Using a rubber spatula, constantly scrape
the bottom of the pan while shaking the pan in a circular motion
so that the eggs cook slowly, forming only small curds.
Once you start to see the bottom of the pan for more than a second
after scraping, push the eggs into a round circular shape. Cook
until the edges solidify. Add in the collard greens, cornbread, and
cheese. Then, tilt the pan and carefully roll the omelet on itself.
Invert onto a plate and sprinkle with chives. Serve immediately.
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CRISPY CINNAMON
Breakfast Waffles
For the dry mixture:
½ cup of superfine almond flour
¼ teaspoon of Kosher salt
¼ teaspoon of baking soda
¼ teaspoon of baking powder
¼ teaspoon of cinnamon
⅛ teaspoon of nutmeg
⅛ teaspoon of cloves
1 tablespoon of monk fruit
sweetener
¼ cup of chopped almonds
For the wet mixture:
2 eggs
1 teaspoon of vanilla extract
2 teaspoons of melted butter
In a medium bowl, whisk together all of the dry ingredients. Set aside.
Divide the eggs and place the yolks in one bowl and the whites into another.
Mix together the egg yolks, vanilla, and butter, and set aside. Beat the egg
whites until they’re light and fluffy. Beat them to stiff peaks. Mix the egg yolks
into the dry ingredients then add in the egg white, slowly mixing until the
mixture is fully combined.
Preheat a waffle iron and make 4 waffles. Serve with butter a keto approved
maple syrup.
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EVERYDAY
MEALS
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LEMON & SAGE
Roasted Chicken Thighs
5 chicken thighs
2 lemons, sliced
½ cup of olive oil
10 sage leaves
½ tablespoon of garlic powder
½ tablespoon of black pepper
½ tablespoon of sea salt
½ tablespoon of dried fennel
A good pinch of red pepper flakes
Preheat the oven to 400 degrees.
Meanwhile, stuff lemon slices and sage leaves underneath the skin of the
chicken. Then, season with the salt, pepper, garlic powder, dried fennel, and
red pepper flakes.
Roast in the oven until the skin is crispy. Baste with the pan juices and serve
while still hot.
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GREEK ROASTED CHICKEN
With Cucumber T zatziki
For the Tzatziki:
1 cup of Greek yogurt
½ cup of sour cream
1 teaspoon of Kosher salt
½ teaspoon of black pepper
2 teaspoons of olive oil
The juice of 1 lemon
1 tablespoon of fresh chopped dill
½ an English cucumber, grated
2 cloves of garlic, minced
For the chicken:
½ cup of olive oil
3 cloves of minced garlic
1 tablespoon of fresh lemon juice
1 tablespoon of red wine vinegar
2 teaspoons of dried oregano
2 teaspoons of Kosher salt
½ teaspoon of ground black
pepper
3 pounds of bone-in, skin on
chicken thighs
In a large bowl, combine the olive oil, garlic, lemon juice, vinegar,
oregano, salt and pepper. Stir to combine thoroughly. Add the
chicken, turn to coat well, marinate for at least 12 hours.
To cook, preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. Add the chicken skin
side up. Roast for 25-30 minutes or until cooked through and
golden brown. Serve while still warm.
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CHICKEN PHILLY STUFFED
Bell Peppers
For the filling:
2 tablespoons of olive oil
1 pound of chicken breast boneless & skinless
½ tablespoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of dried oregano
1 cup of onion, thinly sliced
1 cup of green bell pepper, thinly
sliced
3 cloves of garlic, minced
2 cup of provolone cheese
3 whole bell peppers
To start, heat the olive oil in a skillet. Add in all the ingredients,
except the cheese. Cook on medium heat until the chicken is
cooked through. Remove from heat and set aside.
Preheat the oven to 400 degrees.
Clean out the bell peppers by cutting off the tops and removing all
the seeds. In the skillet with the cooked chicken, mix in the cheese.
Then, spoon the mixture into the bell peppers. Top with more
cheese and bake for 15 minutes just until the cheese melts and
the peppers are tender. Enjoy while warm.
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GARLIC CREAM POACHED CHICKEN
With Scallion Vinaigrette
2 Chicken Breast (boneless &
skinless)
10 cloves of garlic, sliced
2 tablespoons of butter
1 tablespoon of Kosher salt
½ tablespoon of black pepper
2 cups of chicken broth
2 cups of heavy cream
1 good pinch of red pepper flakes
½ teaspoon of fresh basil
The juice and zest of 1 lemon
To start, heat a skillet over medium high heat. Then, melt the
butter.
Add in the chicken breast and cook on both sides until browned,
but not cooked through. Then, into the pan with the chicken breast
add in the chicken broth and heavy cream. Then, season with
sliced garlic, salt, pepper, red pepper flakes and basil. Cook on
medium high heat until the chicken has cooked through.
To finish, remove the chicken from the pan and set aside. Cook the
sauce on high heat until it’s thick. Then, add in the lemon juice
and lemon zest. Lastly, add back the chicken to warm though and
serve.
*For the scallion vinaigrette:
Just add 1 cup of chopped scallions, 2 cloves of garlic, 1 pinch of
salt, 1 pinch of pepper, a tablespoon of red wine vinegar, a splash
of Dijon mustard and half a cup of olive oil to a blender. Mix until
smooth and pour over a simple garden salad.
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SMOKED CHICKEN SKEWERS
With Cilantro Chimichurri
2 pounds of chicken breasts, cut
into strips
Skewers
For the rub:
1 tablespoon of Kosher salt
½ tablespoon of black pepper
½ tablespoon of ground fennel
½ tablespoon of Italian seasoning
½ tablespoon of garlic powder
2 tablespoons of olive oil
For the chimichurri
2 cups of cilantro
5 cloves of garlic
½ teaspoon of salt
½ teaspoon of black pepper
1 tablespoon of monk fruit
sweetener
¾ cup of olive oil
1 good pinch of red pepper flakes
Preheat a grill.
Meanwhile, make the rub by combining all of the ingredients
together. Marinate the chicken breasts with the rub and then
thread on skewers. Cook on the grill until the chicken has cooked
through.
Meanwhile, make the chimichurri by combining all of the
ingredients into a food processor and pulsing until thick and
chunky.
Serve the chicken with a healthy drizzle of chimichurri.
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AIR-FRYER
Jerk Party Wings
2 pounds of chicken party wings
1 cup of prepared jerk seasoning
½ cup of brown sugar substitute
3 tablespoons of avocado oil
To garnish:
Celery
Ranch dressing
In a large bowl, toss together the wings, jerk seasoning, brown
sugar substitute and avocado oil. Make sure the marinade is
evenly distributed. Then, lay out the wings in one single layer in
the air fryer. Depending upon the size of your air fryer, you might
have to do them in batches.
Cook the wings until they’re hot and crispy. Serve with celery and
ranch dressing for dipping.
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CHICKEN RICOTTA
Meatballs
2 pounds of ground chicken
1 ½ cups of ricotta cheese
1 cup of grated Parmesan cheese
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of Italian seasoning
2 tablespoons of olive oil
To garnish:
Prepared tomato sauce
Fresh basil
To start, preheat the oven to 400 degrees.
In a bowl, combine all of the ingredients really well. Then, line a
sheet tray with parchment paper. Form the meatballs from the
ground chicken mixture. The meatballs should be about an inch in
diameter. Arrange on a sheet tray and roast in the oven for about
20 minutes or until golden brown.
Serve with tomato sauce for dipping and top with fresh chopped
basil as a garnish.
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HERB GRILLED CHICKEN BREAST
With Quick Pickled Peppers
4 chicken breasts, boneless &
skinless
2 tablespoons of olive oil
1 teaspoon of Kosher salt
½ teaspoon of Black pepper
½ teaspoon of dried basil
½ teaspoon of ground thyme
½ teaspoon of dried rosemary
½ teaspoon of ground fennel
1 tablespoon of brown sugar
substitute
For the quick pickled peppers:
2 bell peppers, cut into strips (red,
orange, or yellow)
1 cup of apple cider vinegar
1 cup of monk fruit sweetener
4 cloves of chopped garlic
1 teaspoon of dried dill
½ cup of water
For the chicken breasts, start by marinating them for at least an
hour. In a large bowl, add in the chicken breasts along with the
olive oil, salt, pepper, basil, thyme, rosemary, fennel, and brown
sugar substitute. Mix well to combine.
Then, heat a grill pan on medium high heat and cook the chicken
breasts on both sides until they’re cooked through.
For the quick pickled peppers, add the vinegar, monk fruit
sweetener, garlic, dill, and water to a sauce pot. Bring to a boil. Add
the peppers to a glass jar and then pour over the pickling liquid.
Refrigerate until you’re ready to enjoy.
53
54
SPICY BBQ PARTY WINGS
With Chive Ranch
2 pounds of party wings
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of garlic powder
1 ½ cups of sugar-free BBQ sauce
1 tablespoon of cayenne pepper
½ cup of brown sugar substitute
For the ranch:
1 cup of avocado mayo
½ cup of sour cream
½ teaspoon of garlic powder
½ teaspoon of onion powder
1 teaspoon of dried chives
1 teaspoon of monk fruit
sweetener
1 teaspoon of apple cider vinegar
Salt and pepper, to taste
To start, preheat the oven to 375 degrees.
In a large bowl, combine the wings with salt, pepper, and garlic
powder. Lay out on a sheet tray lined with parchment paper and
bake.
Meanwhile, mix the BBQ sauce, cayenne pepper, and brown sugar
substitute.
For the last 15 minutes of cooking, baste the chicken with the BBQ
sauce every 5 minutes until coated well. Then, set aside when
done.
To make the ranch dressing, combine all of the ingredients into a
bowl and mix well.
55
58
ROSE’ AND LEEK
Braised Chicken
1 whole chicken, cut up into 8
pieces
2 tablespoons of olive oil
1 tablespoon of salt
½ tablespoon of black pepper
½ tablespoon of garlic powder
In a large skillet, heat the olive oil. Season the chicken with salt,
pepper, and garlic powder. Brown the chicken on both sides in the
hot oil until browned, but not fully cooked inside.
Remove the chicken and place on a plate.
For the sauce,
1 cup of diced onion
1 cup of diced leeks
6 cloves of garlic, minced
2 cups of Rose ́ wine
1 cup of chicken stock
1 teaspoon of Italian seasoning
Salt and pepper, to taste
In the same skillet, add in the onion and leeks and cook until
fragrant. Then, toss in the garlic, wine, stock, and Italian seasoning.
Nestle the chicken into the sauce and cook on medium heat until
the chicken has cooked through.
To garnish, chopped parsley
Once the chicken is done, taste the sauce and add salt and pepper,
as needed. Garnish with chopped parsley and enjoy.
59
60
LEMON CHICKEN
Piccata
4 chicken breasts, boneless &
skinless
1 tablespoon of olive oil
1 tablespoon of butter
¾ tablespoon of Kosher salt
½ tablespoon of black pepper
For the sauce:
4 tablespoons of butter
The zest & juice of two lemons
½ cup of chicken stock
2 tablespoons of capers
Chopped parsley, to garnish
Heat a skillet on the stove.
While it’s heating season the chicken with salt and pepper. Then,
add the olive oil and butter to the skillet. When melted, add the
chicken. Cook on both sides until golden brown. Remove and set
aside.
In the same skillet, add in the butter, lemon juice, lemon zest,
chicken stock, and capers. Cook on medium high heat until the
mixture reduces by about half. Add back the chicken breasts and
warm through.
Garnish with chopped parsley.
61
62
SOUTHERN STYLE
Fried Chicken
1 whole chicken, cut up
1 cup of heavy cream
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 package of Sazon
1 teaspoon of red pepper flake
1/2 teaspoon of dried fennel
1/2 teaspoon of dried Italian herbs
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon Cajun seasoning
1 cup of coconut flour
2 cups of almond flour
Peanut oil, for frying
Start by combining the chicken and heavy cream in a bowl. Let it
sit for a few minutes.
Then, add in all the seasonings. Mix well, to ensure all the chicken
is coated with the seasonings. Then, add in the flours and dredge
thoroughly. Be sure to shake off all the excess flours.
Heat the oil to 360 degrees. Then, add in the chicken and fry on
both sides until golden brown. Drain off all the excess oil with
paper towels and then you can serve while the chicken is still
warm.
63
64
MASHED CAULIFLOWER
Casserole
1 large head of cauliflower
1 stick of butter
1 tablespoon of salt
½ tablespoon of pepper
½ cup of sour cream
½ cup of heavy cream
½ tablespoon of garlic powder
1 cup of mozzarella cheese
1 cup of cheddar cheese
1 cup of bacon bits
To garnish, chopped scallion
To garnish, chopped parsley
Preheat the oven to 400 degrees.
Meanwhile, cut the head of cauliflower into florets and steam in
the microwave until tender.
Once the cauliflower is tender, add it to a blender with butter, salt,
pepper, sour cream, heavy cream, and garlic powder. Blend until
chunky-smooth. Then pour into a casserole dish.
Top with cheddar cheese and mozzarella cheese and bake in the
oven for 15 minutes until golden brown and bubbly. Top with the
bacon bits and garnish with the chopped scallion and chopped
parsley.
Enjoy while still warm.
65
66
GARLIC BUTTER BRAZILIAN STEAK
With Cilantro Chimichurri
For the steak:
1 1-pound flank steak
Salt and pepper, to taste
1 teaspoon of olive oil
1 tablespoon of minced garlic
3 tablespoons of butter
For the chimichurri:
2 cups of cilantro, leaves and
stems
1 teaspoon of salt
1 teaspoon of black pepper
2 cloves of garlic
1 teaspoon of monk fruit
sweetener
¾ cup of olive oil
2 teaspoons of apple cider vinegar
For the steak, heat a grill pan on high heat. Meanwhile, season the
steak with salt and pepper. Cook the steak on both sides until
desired temperature has been reached. Remove steak and set
aside.
Reduce the heat on the skillet. Add in the butter and the minced
garlic and cook until the garlic is fragrant. This takes about 3-4
minutes. Pour the garlic butter over the steak and enjoy with the
chimichurri.
To make the chimichurri, put all the ingredients into a food
processor and pulse until chunky-smooth.
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68
GARLIC & WHIPPED RICOTTA
Stuffed Salmon
4 salmon fillets
6 cloves of garlic
½ cup of ricotta cheese
1 good pinch of salt
1 good pinch of pepper
1 good pinch of red pepper flakes
¼ cup of heavy cream
1 ½ tablespoons of olive oil
Salt & pepper, to taste
Lemon wedges, to garnish
Preheat the oven to 400 degrees.
Using a food processor, add the garlic, ricotta cheese, salt, pepper,
red pepper flakes, and heavy cream. Pulse until light and fluffy.
Then, set aside.
Insert a slit into the side of each of the salmon fillets. Spoon the
filling into each of the salmon fillets. Then, season the fillets with
salt and pepper and drizzle with olive oil.
Arrange on a sheet tray and roast for 12-15 minutes until fish has
cooked through. Let the fish rest for 2-3 minutes before serving.
Garnish with a spritz of fresh lemon and enjoy.
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70
JALAPENO POPPER STUFFED
Air-Fryer Chicken
4 chicken breasts, boneless &
skinless
8 ounces of cream cheese, room
temperature
1 cup of mozzarella cheese
½ stick of butter, room
temperature
1 teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of Kosher salt
½ teaspoon of black pepper
Jalapenos, thinly sliced
In a bowl, combine the cream cheese, mozzarella cheese, butter,
garlic powder, onion powder, salt, and pepper. Be sure to mix well.
Then, set aside.
Cut 3-4 slits on the top of each chicken breast. Add about ¾
tablespoon of filling in each slit. Leaving room for the jalapenos,
add a few slices to each slit. Repeat this until all the chicken breast
has been cut and stuffed.
Add to the air fryer. Cook on high until the chicken breasts have
cooked through. Remove from the air fryer and let them rest for
about 2 minutes. Then, serve immediately.
71
72
ITALIAN SAUSAGE
And Bacon Meatballs
½ pound of sweet Italian sausage
½ pound of hot Italian sausage
8 strips of bacon
½ cup of onion, diced
6 cloves of garlic, minced
About 10 basil leaves, finely
chopped
½ teaspoon of salt
½ teaspoon of black pepper
Prepared sugar-free tomato sauce
Chopped basil, to garnish
Preheat the oven to 400 degrees.
Using a food processor, add the bacon and pulse until it’s finely
minced. Then, add it to a large bowl. Also, to the bowl, add the
Italian sausage, onion, garlic, basil, salt and pepper. Mix well to
combine. Then, form into meatballs, line on a baking sheet and
roast for 15-18 minutes or until golden brown.
Serve with tomato sauce for dipping and garnish with chopped
basil.
73
74
GARLIC ROSEMARY
Grilled Pork Chops
4 center-cut, bone-in pork chops
1 teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of dried fennel
6 cloves of garlic
1 ½ tablespoons of olive oil
1 teaspoon of fresh rosemary
In a food processor, add the salt, pepper, dried fennel, garlic, olive
oil, and rosemary. Blend until it’s a paste. Pour over the pork chops
and marinate for at least 30 minutes.
To cook, preheat a skillet on the stove. Cook the pork chops on both
sides until golden brown. This should take about 3 minutes per
side.
Then, remove from the skillet and let rest for 3 minutes before
serving.
75
76
BACON WRAPPED
Meatloaf
For the meatloaf
1 pound of ground beef
1 pound of ground pork
1 cup of minced onion
¾ cup of minced bell pepper
½ cup of minced celery
¼ cup of minced garlic
2 tablespoons of Kosher salt
1 tablespoon of black pepper
½ tablespoon of ground fennel
½ tablespoon of ground thyme
1 pound of thick cut bacon
First, preheat the oven to 375 degrees.
Then, in a large bowl, combine the ground beef, pork, onion, bell
pepper, garlic, salt, pepper, fennel, and thyme until well
combined. Then, form into a meatloaf.
Wrap the bacon slices around the meatloaf and place on a sheet
tray. Roast in the oven for 35 minutes or until the meatloaf has
cooked through and the bacon is crispy.
Let the meatloaf rest for 3 minutes before serving.
77
78
LEMON & GARLIC SHRIMP
With Roasted Garlic Asparagus
1 pound of jumbo shrimp, peeled
& deveined
½ tablespoon of Kosher salt
½ tablespoon of black pepper
The zest and juice of 1 lemon
5 cloves of garlic, minced
1 teaspoon of parsley, finely
chopped
1 ½ tablespoons of olive oil
In a large bowl, combine the shrimp, salt, pepper, lemon zest,
lemon juice, garlic, parsley, and olive oil. Allow the shrimp to
marinate for up to 30 minutes. Meanwhile, preheat the oven to
400 degrees.
Arrange the shrimp on a sheet tray lined with parchment paper
and roast until cooked through.
For the asparagus, just toss together asparagus, olive oil, fresh
garlic, and a good pinch of salt and pepper. Roast until tender.
79
80
WEEKNIGHT ROASTED
Salmon
4 salmon fillets
4 cloves of garlic, minced
1 tablespoon of Cajun seasoning
½ teaspoon of dried fennel
1 teaspoon of salt
½ teaspoon of black pepper
2 tablespoons of brown sugar
substitute
2 teaspoons of olive oil
Preheat the oven to 375 degrees.
In a bowl, combine the minced garlic, Cajun seasoning, dried
fennel, salt, pepper, brown sugar substitute and olive oil until it
forms a paste. Evenly distribute the marinate on each piece of
salmon and place on a sheet tray.
Roast the salmon in the oven until desired temperature is reached.
For medium-well, cook for 7-8 minutes. Then, serve immediately.
81
82
ZUCCHINI ALFREDO
With Bacon and Shrimp
½ pound of shrimp
1 teaspoon of Cajun seasoning
½ teaspoon of Kosher salt
1 tablespoon of olive oil
6 strips of thick-cut bacon, cooked
& crumbled
Zucchini noodles
For the sauce
2 cups of heavy cream
¾ cup of grated Parmesan cheese
4 tablespoons of butter
½ teaspoon of black pepper
1 8oz package of cream cheese
1 teaspoon of garlic powder
½ teaspoon of Kosher salt
To cook the shrimp, preheat the oven to 350 degrees. Mix the
shrimp with the Cajun seasoning, Kosher salt, and olive oil. Lay the
shrimp out on a sheet try and roast until the shrimp have cooked
through. Set aside and work on the sauce.
For the sauce, just add all the ingredients to a saucepan and cook
on medium heat for about 15 minutes until the sauce has
thickened.
To serve, toss the zucchini noodles in the sauce and garnish with
bacon and the roasted shrimp. Serve while warm.
83
84
SPICY TUSCAN
Chicken
4 chicken breasts, pounded thin
1 ½ tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of Kosher salt
½ teaspoon of hot Hungarian
paprika
4 tablespoons of butter
1 ½ cups of heavy cream
1 cup of sun-dried tomatoes
5 cloves of garlic, sliced
4 cups of fresh baby spinach
To start, season the chicken with the salt, paprika, garlic powder,
and olive oil. Be sure to evenly coat both sides of the chicken. To
cook the chicken, heat a skillet and add in the butter. Cook the
chicken on both sides until the chicken has cooked through.
Remove the chicken from the skillet and set aside.
To make the sauce, add in the heavy cream, garlic, and sun-dried
tomatoes. Cook the sauce for about 5 minutes on medium high
heat until the sauce has thickened. Then, add in the spinach until it
wilts and then add back the chicken. Cook the chicken in the sauce
until it warms through.
Serve immediately.
85
86
WHITE WINE
Shrimp and Zucchini
1 pound of shrimp, cleaned &
deveined
Zucchini noodles
For the sauce:
1 cup of good white wine
½ cu of lemon juice
1 stick of butter
8 cloves of garlic, sliced
1 pinch of salt
½ teaspoon of black pepper
1 pinch of red pepper flakes
Start by heating a large skillet on the stove. Add in all the
ingredients for the sauce and cook on medium heat until the
sauce reduces by about half. This should take about 5-7 minutes.
Then, add in the shrimp and cook in the sauce until the shrimp
have cooked through. Toss with zucchini noodles and serve while
warm.
87
88
CHEESY
Burrito Cups
2 cups of shredded cheddar
1 pound of ground beef
1 cup of onion, diced
5 cloves of garlic, minced
½ teaspoon of chili powder
½ teaspoon of garlic powder
½ teaspoon of Kosher salt
½ teaspoon of cumin
To garnish,
Sour cream
Diced avocado
Chopped tomatoes
Fresh cilantro
To start, preheat the oven to 375 degrees. Line a baking sheet with
parchment paper and spoon about 2 tablespoons of cheddar
cheese an inch or so apart. Bake in the oven until the cheese melts
and turns golden brown. Allow to cool for just 30 seconds or so.
Then, grease the bottom of a muffin tin and place the melted
cheese over the tin. Let the cheese cool for about 10 minutes.
Then, remove and you’ll have instant cheese cups.
To make the filling, sauté the ground beef with garlic, chili powder,
garlic powder, cumin, and Kosher salt until the beef has cooked
through. Then, add the filling to the cheese cups and garnish with
toppings.
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90
JERK
Chicken Thighs
1 pound of chicken thighs,
boneless & skinless.
For the jerk marinade:
1 tablespoon of Kosher salt
½ tablespoon of black pepper
2 tablespoons of brown sugar
substitute
3 tablespoons of olive oil
½ teaspoon of cinnamon
¼ teaspoon of ground nutmeg
1 habanero pepper
4 cloves of garlic
2 scallions
The zest of 1 orange
The zest of 1 lime
The juice of 1 lime
In a food processor, add all the ingredients for the jerk marinade
and blend until smooth. Then, pour over the chicken and let
marinate for at least 30 minutes.
When you’re ready to cook, preheat the oven to 400 degrees. Add
the chicken to a sheet tray lined with parchment paper and roast in
the oven for 20 minutes or until the chicken has cooked through.
Serve immediately.
91
92
PHILLY CHEESESTEAK
Stuffed Peppers
6 bell peppers, hollowed out
1 ½ pounds of thinly sliced steak
1 ½ cups of sliced onion
1 ½ cups of sliced bell pepper
10 cloves of garlic, sliced
1 tablespoon of Kosher salt
½ tablespoon of black pepper
1 teaspoon of Italian seasoning
2 ½ tablespoons of olive oil
4 cups of shredded cheese
(provolone & cheddar mixed)
Start by heating a pan on the stove over medium high heat.
Add in the oil and sauté the steak with the onions, peppers, and
garlic cloves. When the steaks are just about done, season with
Kosher salt, black pepper, and Italian seasoning.
Preheat the oven to 400 degrees.
To assemble, mix the cooked steak with the mixed cheese,
reserving some cheese to top each pepper with. Stuff each pepper
with the steak and cheese mixture and then top with cheese. Bake
in the oven until golden brown. Then, serve immediately.
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94
SLOW COOKER MEXICAN
Shredded Beef
6 bell peppers, hollowed out
1 ½ pounds of thinly sliced steak
1 ½ cups of sliced onion
1 ½ cups of sliced bell pepper
10 cloves of garlic, sliced
1 tablespoon of Kosher salt
½ tablespoon of black pepper
1 teaspoon of Italian seasoning
2 ½ tablespoons of olive oil
4 cups of shredded cheese
(provolone & cheddar mixed)
To cook, just dump everything into a slow cooker and cook on high
heat for 6 hours until the roast is tender.
To serve, shred and then garnish with toppings of your choice.
To garnish: chopped tomato,
chopped avocado, cilantro, diced
onion, and sour cream
95
96
SPICY CHICKEN
Pad Thai
1 package of shirataki fettuccini
noodles
1 ½ tablespoons of fish sauce
1 ½ tablespoons of soy sauce
2 tablespoons of brown sugar
substitute
1 good pinch of red pepper flakes
The juice of 1 lime
1 teaspoon of chili paste
5 cloves of garlic, sliced
½ pound of chicken, cut into bitesized pieces
To garnish: peanuts, lime wedges,
fresh cilantro, and sliced scallions
To start, drain out the shirataki noodles and rinse them well. Set
aside until you’re ready to use.
Make the sauce. To do that, heat a skillet. Then, add in the fish
sauce, soy sauce, brown sugar substitute, red pepper flakes, lime
juice, chili paste, and garlic. Cook for about 30 seconds and then
add in the shrimp and the noodles. Toss together and cook until
the shrimp are cooked through and the noodles are warm.
To serve, garnish with peanuts, lime wedges, cilantro, and
scallions.
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98
TOMATO
Poached Cod
2 8-ounce cod fillets
1 tablespoon of olive oil
1 cup of chicken stock
1 cup of seafood stock
1 cup of diced tomatoes in the can
(along with its juices)
½ cup of diced onion
½ cup of diced fennel
1 tablespoon of monk fruit
sweetener
1 teaspoon of Italian seasoning
½ teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of garlic powder
2 tablespoons of butter
1 tablespoon of chopped parsley
To start, heat a skillet. Then, add in the olive oil and saute the
onion and fennel. Season with salt, pepper, garlic powder, and
Italian seasoning. When the vegetables are tender, add in the
stock, tomatoes, and monk fruit sweetener. Cook for about 2
minutes and then add in the fish. Top the pan with a lid and let the
fish cook until it’s done in the center. To finish, add the butter into
the sauce and garnish with chopped parsley.
99
100
SHRIMP & AVOCADO
Cucumber Salad
1 pound of jumbo shrimp,
steamed
2 cups of avocado, diced
2 cups of cucumber, diced
1 cup of tomato, diced
1 cup of red onion, diced
½ cup of cilantro, chopped
In a large bowl, combine the shrimp, avocado, cucumber, tomato,
red onion, and cilantro and set aside. In another bowl, mix all the
ingredients for the dressing and whisk until smooth. Pour over the
salad and refrigerate for at least an hour. Enjoy while cold.
For the dressing:
2 tablespoons of white balsamic
vinegar
¼ cup of olive oil
½ teaspoon of Dijon mustard
1 teaspoon of monk fruit
sweetener
½ teaspoon of salt
½ teaspoon of pepper
2 garlic cloves minced
101
102
HENNESSY & BACON
Shrimp and Grits
1/2 pound of jumbo shrimp,
peeled and deveined
1 cup of diced bell pepper
5 cloves of garlic, minced
4 slices of bacon, diced
1 tablespoon of olive oil
1 teaspoon of tomato paste
1/2 cup of Hennessy Black
1/2 cup of chicken stock
1 cup of heavy cream
1/2 teaspoon of black pepper
1 pinch of salt
1/2 teaspoon of Herbs de Provence
(or Italian seasoning)
1/4 teaspoon of ground fennel
seed
Chopped parsley, to garnish
For the grits:
1 head of cauliflower, cut into
florets
1/2 teaspoon of garlic powder
1/2 to 3/4 cup of heavy cream
1/4 cup of mascarpone cheese
1/4 cup of white cheddar
1/2 teaspoon of chicken bouillon
1 stick of butter
For the grits, this is kind of tricky – but you can do it. You need to
boil the cauliflower florets in water just until they’re fork tender. I
find that if you boil them longer than that, you puree will be really
smooth like mashed potatoes. Nothing wrong with that AT ALL. But,
if you want them to be sort of the consistency of grits, boiling
them a little less so there’s a bit of a “chew” to them will produce
the perfect consistency.
Once the cauliflower is fork tender, drain the florets and add to a
high-powered blender. I used a Ninja. Then, I added in the garlic
powder, heavy cream, mascarpone cheese, cheddar, and chicken
bouillon and pulsed until the mixture resembled grits. To finish, I
returned the “grits” back to the pot to warm them through and to
ensure the cheese was melted. Then, I served by garnishing with
adding in a stick of butter towards the end and mixing thoroughly.
Start by heating a skillet. Then, add in the olive oil along with the
bell pepper, garlic, and bacon. Sauté until the bacon has cooked
through. Pour off any excess oil. Then, add in the tomato paste,
Hennessy, and chicken stock. Cook together for about 2-3 minutes
then add in the heavy cream. Allow the mixture to cook over high
heat until the cream reduces and thickens. Then, reduce the heat
and season with salt, pepper, Herbs de Provence, and fennel. Toss
in the shrimp and let the shrimp cook through. When the shrimp
are just about cooked through, turn off the heat.
To serve, pour the sauce and shrimp over the grits and garnish
with fresh chopped parsley.
103
104
105
CALIFRONIA ROLL
In A Bowl
2 cups of cauliflower rice
¼ cup of mayonnaise
¼ cup of sour cream
1 teaspoon of wasabi paste
1 teaspoon of sesame oil
8 ounces of lump crab
1 tablespoon of mayonnaise
1 tablespoon of sriracha
1 avocado, cubed
1 cucumber, cubed
½ cup of shredded cabbage
To garnish: sliced scallions and
sesame seeds
First, mix the mayonnaise, wasabi paste, and sour cream and set
aside.
Next, to make the lump crab mixture, mix the crab together with
the mayonnaise and sriracha and set aside. To prepare the
cauliflower rice, sauté the cauliflower rice in sesame oil until
warmed through. To assemble, add the rice to the bottom of a
platter. Then, add the lump crab mixture to the middle. Garnish
with avocado, cucumber, and shredded cabbage.
To serve, drizzle with the wasabi mayo and garnish with sliced
scallions and sesame seeds.
106
I typically shop for ingredients every few days. It ensures I’m buying the freshest food!
Plus, it allows me to cook something different and not commit to the same boring meals!
-Darius
107
108
SPICY SHRIMP
Pad Thai
1 package of shirataki fettuccini
noodles
1 ½ tablespoons of fish sauce
1 ½ tablespoons of soy sauce
2 tablespoons of brown sugar
substitute
1 good pinch of red pepper flakes
The juice of 1 lime
1 teaspoon of chili paste
5 cloves of garlic, sliced
½ pound of chicken, cut into bitesized pieces
To garnish: peanuts, lime wedges,
fresh cilantro, and sliced scallions
To start, drain out the shirataki noodles and rinse them well. Set
aside until you’re ready to use.
Make the sauce. To do that, heat a skillet. Then, add in the fish
sauce, soy sauce, brown sugar substitute, red pepper flakes, lime
juice, chili paste, and garlic. Cook for about 30 seconds and then
add in the shrimp and the noodles. Toss together and cook until
the shrimp are cooked through and the noodles are warm.
To serve, garnish with peanuts, lime wedges, cilantro, and
scallions.
109
110
SHRIMP & SAUSAGE
Creole Skillet
3 tablespoons of olive oil
½ cup of bell pepper, diced
½ cup of onion, diced
½ cup of celery, diced
8 cloves of garlic, minced
1 teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of paprika
½ teaspoon of dried oregano
½ teaspoon of dried thyme
½ teaspoon of Cajun seasoning
1 cup of diced Andouille sausage
1 cup of diced chicken thighs
½ pound of shrimp
1 14-ounce can of diced tomatoes
Cauliflower rice
To garnish, parsley
To start, heat a large skillet and add in the oil. Sauté the onions,
bell peppers, celery, and garlic for about 2 minutes. Then, add in
the chicken and Andouille sausage. Season with salt, black pepper,
paprika, oregano, thyme, and Cajun seasoning. When the chicken
has just about cooked through, add in the diced tomatoes and
cook for about 10 minutes. Lastly, add in the shrimp and once the
shrimp are cooked through, serve over cauliflower rice and garnish
with parsley.
111
112
SPINACH & ARTICHOKE
Stuffed Salmon
2 salmon fillets
1 teaspoon of Cajun seasoning
½ teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of garlic powder
2 tablespoons of olive oil
For the filling:
½ cup of frozen spinach, defrosted
& drained
4 ounces of cream cheese, room
temperature
½ cup of artichoke hearts, diced
¼ cup of grated Parmesan cheese
To garnish: fresh parsley and lemon slices
Preheat the oven to 350 degrees.
In a bowl, mix the spinach, cream cheese, artichoke hearts, and
Parmesan cheese. Then, set aside.
Meanwhile, make slits in the side of each salmon fillet. Then,
season liberally with the olive oil, Kosher salt, black pepper, garlic
powder and Cajun seasoning. Add a generous amount of stuffing
to each fillet. Set on a baking sheet lined with parchment paper
and roast in the oven until the salmon is done.
Garnish with fresh parsley and lemon slices.
113
114
CHINESE
Cashew Chicken
1 pound of chicken thighs,
boneless & skinless, cut into bitesized pieces
Salt and pepper, to taste
2 tablespoons of avocado oil
2 cups of broccoli florets
1 cup of bell pepper, diced
1 cup of cashews
To garnish: sliced scallions and
sesame seeds
For the sauce:
½ cup of chicken broth
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 tablespoon of sesame oil
1 teaspoon of apple cider vinegar
1 pinch of red chili flakes
1 teaspoon of ginger, minced
1 teaspoon of garlic, minced
½ teaspoon of xanthan gum
To start, heat a skillet and add in the avocado oil. Then, add in the
chicken and season with salt and pepper. Cook until the chicken is
done. Then, add in the broccoli, bell pepper, and cashews. Cook for
about 60 seconds.
Meanwhile, combine all the ingredients for the sauce in a separate
bowl. Then, pour into the skillet. Cook for about 60 more seconds
until the sauce thickens. Garnish with scallions and sesame seeds
and serve immediately.
*You could serve over cauliflower rice
115
116
LOADED CAULIFLOWER
Chowder
1 head of cauliflower, cut into
florets
1 cup of onion, diced
5 cloves of garlic, minced
2 tablespoons of olive oil
1 cup of chicken stock
2 cups of heavy cream
8 ounces of cream cheese
1 teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of garlic powder
To garnish: bacon bits, sliced
scallion, shredded cheese, and
sour cream
To start, heat a heavy pot. Add in the oil and then sauté the onion
and garlic until fragrant. Then, add in the cauliflower, chicken
stock, and heavy cream. Cook for about 10 minutes or until the
cauliflower is tender.
Then, using a blender, puree until smooth and return the chowder
back to the pot. Then, add in the cream cheese, salt, pepper, and
garlic powder. Cook on medium heat until the chowder has
reduced and has thickened. Serve while hot and garnish.
117
118
FREID CATIFSH FINGERS
With Chipotle Mayo
4 catfish fillets, cut into strips
1 tablespoon of Cajun seasoning
1 teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of garlic powder
1 cup of mayo
2 cups of almond flour
1 cup of crushed pork skins
Oil, for frying
For the chipotle mayo
1 cup of mayo
1 cup of sour cream
2 teaspoons of adobo sauce
Salt and pepper, to taste
1 tablespoon of lime juice
Preheat the oil.
In the meantime, add the mayo, garlic powder, black pepper,
Kosher salt, and Cajun seasoning to a bowl and combine. Add the
almond flour and crushed pork skins to another bowl, mix well,
and set aside.
Coat each catfish strip in the mayo mixture and then into the
almond flour mixture. Then, fry in hot oil until golden brown.
To make the chipotle mayo, add all the ingredients into a bowl.
Mix well and chill until you’re ready to use it.
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120
MOZZARELLA CHICKEN
In Homemade Tomato Sauce
4 small to medium sized
chicken breasts
1 teaspoon of Kosher salt
1 teaspoon of black pepper
½ teaspoon of garlic powder
½ teaspoon of ground fennel
About ½ pound of mozzarella
cheese, cut into strips
2 tablespoons of olive oil
For the tomato sauce:
1 tablespoon of olive oil
1 cup of diced onion
5 cloves of garlic, minced
1 teaspoon of Kosher salt
½ teaspoon of black pepper
2 tablespoons of tomato
paste
4 cups of crushed tomatoes
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 bay leaf
3 teaspoons of brown sugar
substitute
First, preheat the oven to 350 degrees.
Next, make the tomato sauce by sautéing the onion and garlic in
olive oil until fragrant. Then, add in the tomato paste and stir
together and let cook for about 60 seconds. Add in the remaining
ingredients and simmer for 15 minutes. Then, set aside until
you’re ready to use.
For the chicken, season with salt, pepper, garlic powder, and
ground fennel. Then heat a skillet with oil and sauté the chicken
on one side until golden brown. Remove the pan from the heat
and pour in some of the tomato sauce. Then, top each piece of
chicken with mozzarella cheese. Then, bake in the oven until
golden brown and bubbly.
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122
TEQUILA LIME
Steak Fajitas
1 pound of flank steak
The juice of 2 limes
¼ cup of good tequila
4 cloves of garlic, minced
1 teaspoon of chili powder
½ teaspoon of cumin
½ teaspoon of coriander
2 teaspoons of monk fruit
sweetener
1 red bell pepper, cut into strips
1 orange bell pepper, cut into
strips
½ yellow onion, cut into strips
2 tablespoons of olive oil
Salt and pepper, to taste
To garnish,
Sliced avocado
Cilantro
Jalapeno
Lime wedges
Sour Cream
In a food storage bag, add the steak along with the lime juice,
tequila, garlic, chili powder, cumin, coriander, and monk fruit
sweetener. Let the steak marinate for at least 2 hours. When
you’re ready to cook, heat a skillet over medium high heat. Add in
the olive oil and the steak and cook on both sides until golden
brown. Remove the steak and let it rest.
Meanwhile, pour in the marinade from the food storage bag into
the pan. Then, add in the onions and bell peppers. Season with salt
and pepper. Cook over medium heat until the vegetables are
tender and the sauce has just about reduced.
Slice the steak and add it back to the pan. Mix well with the sauce
and vegetables. Then, turn off the heat.
To assemble, using low carb tortillas, add the steak and your choice
of topping.
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SMOKED TURKEY
And Collard Green Lasagna
1 jar of your favorite pasta sauce
1 large smoked turkey leg, cooked
down and rough chopped
2 cups of frozen collard greens,
defrosted & drained
2 cups of ricotta cheese
½ teaspoon of garlic powder
½ teaspoon of dried Italian
seasoning
½ cup of heavy cream
Salt and pepper, to taste
3 cups of mozzarella cheese
2 large zucchini, cut into strips
1 cup of Feta cheese crumbles
To garnish, chopped parsley
To start, lay out each strip of zucchini over paper towels and season
with a little salt. Let them sit for about 15 minutes. This will draw
out a lot of the moisture.
Meanwhile, in a large bowl, mix together the ricotta cheese, heavy
cream, garlic powder, Italian herbs, and a good pinch of salt and
pepper. Then, set aside.
Meanwhile, preheat the oven to 350 degrees. Add a few
tablespoons of pasta sauce to the bottom of a baking dish. Then,
add enough of the zucchini strips to cover the bottom of the
baking dish completely, Carefully spread the ricotta mixture over
the zucchini and top with more zucchini.
Then, add in a few more tablespoons of sauce and spread it
around to moisten the next layer. On top, add in the collard greens
and smoked turkey. Drizzle with a bit more pasta sauce and then a
good pinch of salt and pepper. Then, top with more zucchini.
For the final layer, add a bit more pasta sauce to moisten. Then, top
with mozzarella cheese and crumbles of Feta cheese. Then, bake in
the oven for about 30 minutes or until golden brown and
delicious. Top with fresh chopped parsley.
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126
LEMON BUTTER
Catfish
2 catfish fillets
The zest of 1 lemon
1 tablespoon of lemon juice
2 tablespoons of butter, room
temperature
1 teaspoon of garlic, minced
Salt and pepper, to taste
To garnish, fresh parsley
Start by preheating the oven to 375 degrees.
Meanwhile, mix the butter, lemon juice, lemon zest, garlic, and
salt and pepper until it forms a paste. Evenly spread it over each
piece of catfish and then roast in the oven for 12-14 minutes until
golden brown.
Garnish by topping with fresh chopped parsley.
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128
SUNDAY AFTERNOON
Pot Roast
1 5 pound chuck roast
1 cup of red wine
2 cups of beef stock
1 teaspoon of chicken bouillon
10 cloves of garlic
1 onion, diced
1 bell pepper, diced
1 cup of celery, diced
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of dried fennel
Preheat the oven to 350 degrees.
Add all the ingredients to a casserole dish making sure to rub all
the seasoning on the roast well. Arrange the vegetables around
the roast. Cover tightly with a lid and bake in the oven for 3 hours
until tender.
Serve immediately.
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130
BROWN SUGAR
Brussels with Bacon
1 pound of brussels, cut into
quarters
½ pound of bacon, cut into pieces
1 tablespoon of olive oil
8 cloves of garlic, minced
½ cup of brown sugar substitute
1 pinch of red pepper flakes
Preheat the oven to 350 degrees.
Mix together all of the ingredients in a bowl. Then, spread out on a
sheet tray lined with parchment paper. Then, roast in the oven for
25 minutes until brown and crispy.
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132
JAMAICAN
Curry Shrimp
2 tablespoons of olive oil
1 pound of large shrimp, peeled
and deveined
1 cup of onion, diced
5 cloves of garlic, minced
1 teaspoon of fresh thyme
1 tablespoon of curry powder
2 green onions, chopped
1 cup of coconut milk
1 cup of red bell pepper, diced
1 cup of chicken broth
1 scotch bonnet pepper, minced
Salt and pepper, to taste
To garnish: cauliflower rice
Heat a large skillet. Then, add in the olive oil. Next, add in the
onions, garlic, thyme, bell pepper, and curry powder. Cook for
about 2-3 minutes. Then, add in the scotch bonnet pepper and
sauté for an additional 60 seconds. Next, add in the scallions,
chicken broth, and coconut milk and bring to a boil. Let simmer for
5 minutes. Then, add in the shrimp and cook until the shrimp are
cooked through. Season with salt and pepper, to taste.
Serve with cauliflower rice.
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134
JERK BUTTER CHICKEN
With Zucchini Noodles
1 whole chicken, cut up
½ cup of prepared Jerk seasoning
1 stick of butter, room temperature
2 teaspoons of brown sugar
substitute
To garnish: zucchini noodles
Preheat the oven to 350 degrees.
In a bowl, combine the butter, brown sugar substitute, and the
Jerk seasoning until well combined. Lay out chicken on a sheet
tray lined with parchment paper and pat the chicken dry with
paper towels. Then, smear the butter mixture all over the chicken,
including under the skin.
Roast the chicken for 35 minutes or until it’s golden brown.
Serve with zucchini noodles that have been sautéed in butter and
then drizzled with the pan drippings from the chicken.
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136
NEW ORLEANS BBQ SHRIMP
Over Cauliflower Rice
1 pound of jumbo shrimp,
peeled & deveined
1 stick of butter
½ cup of Worcestershire
sauce
1 zest & juice of 1 lemon
2 tablespoons of parsley,
chopped
5 cloves of garlic, sliced
1 teaspoon of Cajun
seasoning
To garnish: sliced scallions
and sliced lemon
To start, heat a pan on the stove and melt the butter.
Then, add in the Worcestershire sauce, lemon zest, lemon juice,
parsley, garlic and Cajun seasoning and cook for a few minutes
until the sauce is slightly thickened and the garlic is soft. Then, add
in the shrimp and cook until the shrimp are cooked through.
Garnish with scallions and lemon slices.
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138
CHEESY PULLED
Pork Sandwiches
For the dry rub:
3 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of brown sugar
substitute
1 tablespoon of dry mustard
3 tablespoons of Kosher salt
1 pork roast - 5 to 7 pounds
For the BBQ Sauce
1 ½ cups of apple cider vinegar
1 cup of yellow mustard
1 cup of sugar-free ketchup
1 cup of brown sugar substitute
4 cloves of garlic, minced
1 tablespoon of Kosher salt
½ tablespoon of black pepper
For the sandwiches:
Keto Buns
Cheddar Cheese
Prepared Coleslaw
Mix the paprika, garlic powder, brown sugar substitute, dry
mustard, and salt together in a bowl. Once combined, rub over the
pork roast and let sit at room temperature for at least 1 hour, but
no more than 3 hours.
Preheat the oven to 300 degrees.
Roast the pork for about 6 hours until it’s tender and falling apart.
Meanwhile, make the barbecue sauce by adding all of the
ingredients into a sauce pot and simmering for 15 minutes.
When the pork is done, shred using forks. Mix with the BBQ sauce.
To enjoy, place the pulled pork on the bun. Top with cheese and
coleslaw and enjoy.
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140
CHICAGY STYLE DEEP
Dish Meat Lovers Pizza
For the pie crust:
¾ cup almond flour
4 tablespoons of sesame seeds
4 tablespoons of coconut flour
1 tablespoon of ground psyllium
husk powder
1 teaspoon of baking powder
1 good pinch of Kosher salt
3 tablespoons of olive oil
1 egg
4 tablespoons of water.
Topping
1 cup of Ricotta cheese
1 cup of full fat mozzarella cheese
Filling
½ yellow onion, finely chopped
1 garlic clove, finely chopped
2 tbsp butter or olive oil
1 1/2 pounds of ground Italian
sausage
1 tablespoon of dried oregano
1 tablespoon of dried basil
salt and pepper, to taste
4 tbsp tomato paste
½ cup water
Preheat the oven to 350°F.
Sauté onion and garlic in butter or olive oil over medium heat for a
few minutes, until onion is soft. Add in the Italian sausage oregano
and basil. Salt and pepper to taste.
Add tomato paste and water. Lower the heat and let simmer for at
least 20 minutes.
While the meat simmers, make the dough for the crust.
Mix all the crust ingredients in a food processor for a few minutes
until the dough turns into a ball. If you don't have a food
processor, you can mix by hand with a fork.
Place a round piece of parchment paper in a well-greased
springform pan or deep-dish pie pan — 9-10 inches in diameter —
to make it easier to remove the pizza when it's done.
Spread the dough in the pan and up along the sides. Use a spatula
or well-greased fingers. Once the crust is shaped to the pan, prick
the bottom of the crust with a fork.
Pre-bake the crust for 10-15 minutes.
Remove from the oven and place the Italian sausage mixture in
the crust. Mix ricotta cheese and mozzarella cheese together, and
layer on top of the pie.
Bake on lower rack for 25-30 minutes or until the pizza is golden
brown.
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142
SHEET PAN
Catfish Fajitas
For the catfish:
1 pound of catfish fillets, cut into
strips
1 yellow bell pepper, cut into
strips
1 red bell pepper, cut into strips
1 red onion, cut into strips
3 cloves of garlic, minced
½ tablespoon of dried oregano
½ tablespoon of chili powder
½ teaspoon of cumin
½ teaspoon of coriander
1 teaspoon of salt
½ teaspoon of black pepper
⅓ cup of olive oil
Preheat the oven to 400 degrees.
In a large bowl, mix the ingredients for the catfish. Then, on a
sheet tray lined with parchment paper, lay out the fish and
vegetables. Roast in the oven for 12-15 minutes or until the fish
has cooked through.
To serve, add the tortillas on a plate. Pile them high with the catfish
and vegetable filling. Then, add the toppings of your choice and
enjoy while they’re still warm.
Low carb tortillas, warmed
Sliced avocado
Sliced radishes
Jalapeno
Mexican crema
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144
SPICY CASHEW
Chicken
3 cups of chicken breast, cubed
(boneless & skinless)
3 tablespoons of olive oil
½ cup of cashews
1 cup of diced bell pepper
1 cup of diced onion
6 cloves of garlic, sliced
About an inch of ginger, grated
1 tablespoon of rice wine vinegar
1 tablespoon of soy sauce
2 tablespoons of brown sugar
substitute
1 ½ tablespoons of liquid aminos
½ tablespoon of sriracha
1 ½ teaspoons of arrowroot
powder
1 teaspoon of sesame oil
Sesame seeds, to garnish
Sliced green onions, to garnish
Heat a skillet. Add in the olive oil and the chicken. Cook until the
chicken has just about cooked through and then remove. Add in
the bell pepper, onion, garlic, and ginger and cook until the
vegetables are tender. Then add back the chicken and toss in the
cashews.
Meanwhile, in a separate bowl, whisk together the rice wine
vinegar, soy sauce, brown sugar substitute, liquid aminos, sriracha,
sesame oil, and arrowroot powder.
Pour the sauce over the chicken, cashews, and vegetables and
when thickened, it’s ready to serve. Serve with cauliflower rice.
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146
CAJUN PARMESAN SALMON
With Avocado Salsa
1 tablespoon of olive oil
2 teaspoons of Cajun seasoning
(non-salted)
½ teaspoon of Kosher salt
½ teaspoon of black pepper
4 tablespoons of butter
3 cloves of garlic, minced
The juice of 1 lemon
3 tablespoons of Parmesan cheese
4 salmon fillets
Parsley, for garnish
Preheat the oven to 375 degrees.
In a large skillet, heat the oil Season the salmon with half the
Cajun seasoning, salt, and pepper. Then add to the skillet and cook
until the first side is golden brown. Flip, and then place the pan in
the oven to cook through. Meanwhile, make the sauce.
Add butter to a skillet. Once melted, stir in lemon juice, Cajun
seasoning, parsley, garlic, and Parmesan cheese. Bring the mixture
to a simmer. Reduce the heat and once the salmon is done, top
with the sauce and enjoy.
For the avocado salsa:
Just mix together a diced avocado and tomato with a bit of minced
onion and garlic. Season with a pinch of salt, pepper, lime juice,
and fresh chopped cilantro.
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148
SPICY CHICKEN
Ramen
1 4-pound whole chicken, cut into
8 pieces
14 cups of water
2 tablespoons of chicken bouillon
½ cup of soy sauce
¼ cup of brown sugar substitute
1 inch of ginger, diced
10 cloves of garlic, sliced
1 tablespoon of sesame oil
1 teaspoon of red pepper flakes
Zucchini Noodles ( or Zoodles)
Toppings of your choice: Bok choy, boiled eggs, Sriracha, limes,
mushrooms, pickled ginger, scallions, fresh cilantro, etc.
To make the broth, add the water to a large pot and add in the
chicken. Bring it to a boil and cook until the chicken is tender.
Once the chicken has cooked through, remove the chicken from
the pot and set aside to cool. Then, add in the chicken bouillon, soy
sauce, brown sugar substitute, ginger, garlic, sesame oil and red
pepper flakes. Cook until the broth as reduced by half. Then, set to
simmer.
Meanwhile, pull the chicken from the bone and shred. Add the
chicken back to the broth and serve by topping a bowl of Zucchini
noodles with the toppings of your choice.
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150
ENCHILADA MEATBALL
Skillet
For the meatballs:
½ pound of ground pork
½ pound of ground beef
¼ cup of minced bell pepper
¼ cup of minced onion
4 cloves of garlic, minced
1 teaspoon of salt
½ teaspoon of black pepper
1 teaspoon of ground cumin
½ teaspoon of ground coriander
½ teaspoon of chili powder
For the toppings:
Sugar-free enchilada sauce
Sour cream
Shredded cheese
Cilantro
Diced red onion
Sliced jalapeno
Preheat the oven to 350 degrees.
In a large bowl, mix all the ingredients for the meatballs. Then,
form into small meatballs and line on a sheet tray. Roast in the
oven until they’re almost cooked through.
Remove from the oven and then add to a skillet. Add in the
enchilada sauce and top with cheese. Place the skillet back in the
oven and cook until it’s golden brown.
To garnish, add any toppings of your choice and enjoy while still
warm.
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152
STICKY BBQ RIBS
With Tequila Lime Coleslaw
1 rack of baby back ribs
1 cup of sugar free BBQ sauce
½ cup of brown sugar substitute
1 tablespoon of Dijon mustard
½ teaspoon of garlic powder
Salt and pepper to taste
For the Coleslaw:
2 cups of coleslaw mix
½ cup of mayonnaise
2 tablespoons of monk fruit
sweetener
1 pinch of salt
1 pinch of pepper
½ teaspoon of apple cider vinegar
1 tablespoon of tequila
1 tablespoon of lime juice
For the ribs, preheat the oven to 350 degrees.
Season the ribs by sprinkling with salt and pepper. Then, roast in
the oven for 60 minutes or until tender. Meanwhile, in a bowl,
combine the BBQ sauce, brown sugar substitute, Dijon mustard
and garlic powder. Brush over the ribs during the last 10 minutes
of cooking.
For the coleslaw, just combine all of the ingredients. Mix well and
serve chilled.
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154
COCONUT CURRY CHICKEN
Over Cauliflower Rice
1 whole chicken, cut up
2 tablespoons of Jamaican curry
powder
1 cup of onion, chopped
1 cup of bell pepper, chopped
7 sprigs of thyme
10 cloves of garlic, crushed
1 teaspoon of Kosher salt
2 cups of chicken stock
2 tablespoons of olive oil
1 cup of coconut milk
To garnish:
Cauliflower Rice
Chopped Scallions
In a large skillet or Dutch oven, heat it with the oil. Once the oil is
hot, add in the chicken and cook on both sides until the chicken
has seared and is golden brown. Remove it from the skillet and
place on a plate.
Then, in the same skillet, add in the onion, bell pepper, and garlic.
Cook for about 2 minutes until fragrant and then add in the curry
powder. Stirring occasionally, cook for another 2 minutes. Then,
add in the chicken stock, coconut milk, thyme, and Kosher salt. Stir
together and then nestle the chicken back in the pan.
Cook on medium heat for about 30 minutes until the sauce has
reduced and the chicken has cooked through. Serve over
cauliflower rice and garnish with chopped scallions.
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156
INSIDE OUT
Chicken Tacos
2 cups of BBQ pork rinds, crushed
1 egg, beaten
⅓ cup of heavy cream
1 cup of fine almond flour
2 chicken breast, cut into thin
slices and pounded
1 cup of coconut oil, for frying
Start by adding three plates to the counter. In one plate, add the
pork rinds. In the second, add the egg and cream and mix. In the
last, add the almond flour.
Take each thinly sliced chicken breast and dip it into the almond
flour, then the egg mixture, then the pork rinds. Set aside for
about 3-4 minutes and let the coating adhere.
Meanwhile, heat the coconut oil. Then, fry each chicken breast
until golden brown. Using the chicken as taco shells, fill them with
your desired filling and serve.
*shredded lettuce, diced tomato, diced onion, shredded cheese,
avocado, lime, cilantro, and sour cream.
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158
NO FILLER
Crab Cakes
16 ounces of crab meat
For the dressing:
¾ cup of mayonnaise
1 teaspoon of Old Bay seasoning
1 teaspoon of lemon juice
1 tablespoon of fresh chopped
parsley
In a large bowl, combine all the ingredients for the dressing. In
another bowl, add in the crab. Add in a bit of dressing at a time
until the crab is moistened and holds together easily. Then, form
into crab cakes and place in the refrigerator for at least an hour.
When you’re ready, preheat the oven to 375 degrees. Add the crab
cakes to a sheet tray and roast until golden brown. Serve
immediately.
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160
BUTTER & BROWN SUGAR
Roast Chicken
1 whole chicken, cut into pieces
2 sticks of butter, room
temperature
1 cup of brown sugar substitute
1 teaspoon of red pepper flakes
½ teaspoon of ground fennel
½ teaspoon of ground cumin
1 tablespoon of Kosher salt
The juice of 1 lemon
Preheat the oven to 350 degrees.
In a bowl, combine the butter, brown sugar substitute, red pepper
flakes, ground fennel, ground cumin, and Kosher salt until well
combined. Spread over the chicken evenly and then lay the
chicken out on a sheet tray that’s been lined with parchment
paper.
Roast the chicken for 35 minutes or until golden brown. Garnish
by adding a spritz of lemon.
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162
CREAMY CILANTRO LIME
Scallops Over Zoodles
1 pound of scallops
1 tablespoon of olive oil
1 teaspoon of Kosher salt
½ teaspoon of black pepper
6 cloves of garlic, sliced
1 cup of heavy cream
1 ½ tablespoons of lime juice
2 tablespoons of cilantro, chopped
To garnish: zucchini noodles
To start, be sure to pat the scallops dry with a paper towel. Then,
season them with salt and pepper and set aside. Heat a pan on the
stove and once it’s warm, add in the oil
Sear the scallops on both sides until golden brown and then
remove from the pan and set aside. Using the same pan, add in
the garlic, heavy cream, lime juice, and cilantro. Cook for about 3-4
minutes until the sauce has thickened slightly. Then, add back the
scallops and warm them through.
To serve, pour over sautéed zucchini noodles.
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164
CRISPY CHICKEN THIGHS
With Zucchini & Asparagus Toss
4 chicken thighs
¼ cup of arrowroot powder
¾ tablespoon of salt
½ tablespoon of black pepper
½ tablespoon of garlic powder
1 pinch of red pepper flakes
½ cup of olive oil
For the Zucchini & Asparagus Toss
2 cups of zucchini, diced
2 cups of asparagus, diced
4 cloves of garlic, minced
1 teaspoon of butter
1 teaspoon of olive oil
3 cloves of garlic, minced
½ teaspoon of Kosher salt
½ teaspoon of black pepper
1 teaspoon of monk fruit
sweetener
The juice of half a lemon
In a bowl, combine the salt, pepper, garlic powder, and red pepper
flakes. Then, season the chicken thighs liberally with the
seasoning. Dredge in the arrowroot powder and set aside.
To cook, heat the olive oil in a skillet. Cook the chicken thighs on
both sides until crispy and golden brown. This should take about
12 minutes total to cook all the way through.
For the zucchini and asparagus toss, heat the oil and butter in a
skillet. When the oil is warm, add in the asparagus and zucchini.
Season by adding in the garlic, salt, pepper, and monk fruit
sweetener. Cook for about 2 minutes and then finish by adding in
the juice of half a lemon. Serve with the chicken.
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166
CILANTRO PESTO BAKED PORK CHOP
With Butter Pecan Green Beans
2 thick-cut, bone-in pork chops
1 teaspoon of Kosher salt
½ teaspoon of black pepper
1 cup of cilantro (leaves & stems)
3 cloves of garlic
1 teaspoon of monk fruit
sweetener
1 tablespoon of apple cider
vinegar
3 tablespoons of olive oil
For the green beans:
1 pound of green beans, cleaned &
picked
½ stick of butter
1 cup of pecans
1 teaspoon of Kosher salt
½ teaspoon of black pepper
¼ cup of chicken stock
Preheat the oven to 400 degrees.
In a food processor, add in the salt, pepper, cilantro, garlic, monk
fruit sweetener, apple cider vinegar, and olive oil. Pulse until
smooth. Marinate the pork chops with the pesto. Then, roast in the
oven until golden brown.
To make the green beans, sauté them in butter and then season
with the salt and pepper. Cook for about 60 seconds and then add
in the chicken stock and cover with a lid. Cook for about 3 minutes
until tender and toss in the pecans. Cook for another 60 seconds
and enjoy while warm.
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168
SWEDISH CHICKEN MEATBALLS
Over Cauliflower Rice
1 pound of ground chicken
¼ cup of diced onion
2 cloves of garlic, minced
¼ cup of diced celery
¼ cup of diced bell pepper
1 teaspoon of Kosher salt
½ teaspoon of black pepper
½ teaspoon of ground fennel
1 tablespoon of olive oil
For the sauce:
1 tablespoon of Dijon mustard
1 cup of heavy cream
½ tablespoon of black pepper
½ cup of chicken stock
To garnish: cauliflower rice
Preheat the oven to 350 degrees.
In a food processor, add the onion, garlic, celery, bell pepper, salt,
pepper, ground fennel, and olive oil. Blend until smooth. Then,
mix the pulsed vegetable mixture with the ground chicken. Form
into meatballs and place in a cast iron skillet. Roast the meatballs
in the oven for 15 minutes or until they’re cooked through.
Then, remove the pan from the oven and place it on the stove.
Remove the meatballs and set them aside. Add in the Dijon
mustard, heavy cream, black pepper, and chicken stock. Allow the
sauce to come to a boil and thicken. Then, add the meatballs back
and heat through.
Then, serve over cauliflower rice.
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170
SPICY WEEKNIGHT
Mongolian Beef
1 pound of flank steak, cut into
bite-sized pieces
2 cups of scallions, cut into 2-inch
pieces
2 tablespoons of olive oil
To start, heat a skillet and then add in the olive oil. When the oil is
hot, fry the beef and the scallions in the olive oil until golden
brown. Then, remove and set aside.
For the sauce:
1 cup of soy sauce
½ cup of brown sugar substitute
5 cloves of garlic, minced
1 teaspoon of ginger, minced
½ teaspoon of red pepper
1 teaspoon of arrowroot powder
Meanwhile, make the sauce. In a bowl, combine all the sauce
ingredients. Add the sauce to the skillet when it thickens slightly,
add back in the beef to warm through.
To garnish: cauliflower rice,
chopped scallions, and sesame
seeds
Serve over cauliflower rice and garnish with scallions and sesame
seeds.
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172
BIG EASY SALMON
With Cajun Crawfish Butter
2 salmon fillets
1 teaspoon of Cajun seasoning
½ teaspoon of garlic powder
1 good pinch of red pepper flakes
½ teaspoon of Kosher salt
1 tablespoon of olive oil
For the Cajun crawfish butter
1 stick of butter
1 cup of crawfish tails
1 tablespoon of lemon juice
½ cup of heavy cream
3 cloves of garlic, minced
1 tablespoon of parsley, minced
To garnish, lemon wedges &
cauliflower puree
Preheat the oven to 400 degrees.
Season the salmon liberally with the Cajun seasoning, garlic
powder, red pepper flakes, Kosher salt, and olive oil. Then roast in
the oven until golden brown.
Meanwhile, to make the sauce, add the ingredients to a saucepan.
Bring to a boil and then simmer for 6-7 minutes until slightly
thickened.
To serve, place the fish over a bed of cauliflower puree and then
top with the Cajun crawfish butter and garnish with lemon
wedges.
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174
CRAB & SHRIMP
Deviled Eggs
For the eggs, remove the shell, split them in half and remove the
yolks. Add the yolks to a bowl and set the whites aside. To the yolks,
add the relish, mayonnaise, garlic powder, Old Bay, monk fruit
sweetener, and mascarpone. Mix until smooth. Then, gently fold in
the crab.
12 hard-boiled eggs
2 tablespoons of dill pickle relish
¾ cup of mayo
½ teaspoon of garlic powder
½ teaspoon of Old Bay
2 tablespoons of mascarpone
cheese
8 ounces of lump crab
1 tablespoon of monk fruit
sweetener
To garnish: chopped parsley
Fill each egg white with the crab filling and chill in the refrigerator
for at least an hour.
24 jumbo shrimp
½ tablespoon of olive oil
½ teaspoon of Kosher salt
½ teaspoon of black pepper
1 good pinch of Cajun seasoning
For the shrimp, toss them with the olive oil, Kosher salt, black
pepper, and Cajun seasoning. Then, sauté or grill until they’re
cooked through.
To serve, top each deviled egg with a shrimp and garnish with
chopped parsley.
175
A LITTLE
SOMETHING
SWEET
176
177
178
CHOCOLATE DIPPED
Shortbread Cookies
1 ⅔ cup of almond flour
¼ tablespoon of Kosher salt
1 teaspoon of xanthan gum
7 tablespoons of butter, room
temperature
6 tablespoons of powdered monk
fruit sweetener
1 tablespoon of vanilla extract
For the chocolate sauce:
1 cup of dark chocolate
1 pinch of Kosher salt
1 teaspoon of vanilla extract
Preheat the oven to 325 degrees.
Using a mixer, mix the flour, Kosher salt, xanthan gum, and butter
until light and fluffy. Then, fold in the monk fruit sweetener and
vanilla extract. Once the dough is formed. Form into cookies and
place on a cookie sheet that’s been lined with parchment paper.
Bake the cookies for 10-12 minutes or until golden brown.
Meanwhile, make the chocolate sauce by melting the chocolate in
a microwave safe bowl. Then, mix in the salt and vanilla extract.
When the cookies come out of the oven, cool them and then dip in
the chocolate. Allow the chocolate to set and then enjoy.
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180
RED VELVET CAKE
With Cream Cheese Frosting
For the cake
1 cup of almond flour
1 cup of monk fruit sweetener
2 teaspoons of cocoa powder
2 teaspoons of baking powder
3 eggs
6 tablespoons of butter, melted
2 teaspoons of vanilla extract
1 teaspoon of red food coloring
Start by preheating the oven to 350 degrees.
For the frosting
1 8-oz package of cream cheese
1 cup of powdered monk fruit
sweetener
1 cup of heavy cream
1 tablespoon of vanilla extract
To make the frosting, whip together the cream cheese and monk
fruit sweetener until smooth. Then, add in the vanilla extract and
heavy cream and whip until light and fluffy.
In a bowl, combine all of the ingredients for the cake. Just dump
and stir until smooth. Pour the batter into a prepared cake pan and
bake until the cake has set. This should take about 15-18 minutes.
Then, remove the cake and let it cool
Once the cake has cooled, add the frosting on top of the cake, and
enjoy.
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182
BUTTER PECAN
Ice Cream
½ cup of butter
2 cups of heavy cream
1 cup of monk fruit sweetener
1 good pinch of salt
2 egg yolks
2 teaspoons of vanilla extract
1 cup of pecans, chopped
In a saucepan, heat the butter, heavy cream, monk fruit sweetener,
and salt over low heat. In a separate bowl, whisk together the egg
yolks until light and pale in color. Then, take about a tablespoon of
the butter and cream mixture and whisk into the egg yolks.
Continue until the cream has been added and then pour the
mixture back into the saucepan.
Continue to cook over low heat until the mixture thickens. Then,
pour into a bowl and set in the fridge for about 30 minutes to cool.
Then, pour the mixture into an ice cream machine and mix in the
pecans. Then, following the manufacturer's instructions, churn the
ice cream until it’s ready and then freeze until you’re ready to
serve.
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184
AFTER CHURCH BAKE SALE
Banana Pudding
4 cups of heavy cream, divided
3 egg yolks
1 ½ cups of monk fruit sweetener
1 teaspoon of xanthan gum
1 tablespoon of vanilla extract
6 tablespoons of butter, room
temperature
Crumbled shortbread cookies
(From this cookbook)
1-2 drops of banana extract
*1 cup of powdered monk fruit
sweetener
In a saucepan, mix in 2 cups of heavy cream, the egg yolks,
xanthan gum, and vanilla extract. While cooking on low heat, stir
occasionally. Once the mixture comes to a boil, it will thicken.
Remove from the heat immediately and whisk in the butter. Then,
set aside.
Meanwhile, make the banana whipped cream by adding the heavy
cream, powdered sugar, and banana extract to a mixing bowl. Mix
on high until light and fluffy.
Then, assemble the banana pudding. In a dish, spoon in some of
the pudding mixture. Then add a layer of cookies and then a layer
of whipped cream. Repeat the process one more time. Cover the
pudding tightly and place in the refrigerator to chill for at least 4
hours.
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186
MILK CHOCOLATE
Layer Cake
4 cups of heavy cream, divided
3 egg yolks
1 ½ cups of monk fruit sweetener
1 teaspoon of xanthan gum
1 tablespoon of vanilla extract
6 tablespoons of butter, room
temperature
Crumbled shortbread cookies
(From this cookbook)
1-2 drops of banana extract
*1 cup of powdered monk fruit
sweetener
In a saucepan, mix in 2 cups of heavy cream, the egg yolks,
xanthan gum, and vanilla extract. While cooking on low heat, stir
occasionally. Once the mixture comes to a boil, it will thicken.
Remove from the heat immediately and whisk in the butter. Then,
set aside.
Meanwhile, make the banana whipped cream by adding the heavy
cream, powdered sugar, and banana extract to a mixing bowl. Mix
on high until light and fluffy.
Then, assemble the banana pudding. In a dish, spoon in some of
the pudding mixture. Then add a layer of cookies and then a layer
of whipped cream. Repeat the process one more time. Cover the
pudding tightly and place in the refrigerator to chill for at least 4
hours.
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188
CHOCOLATE CHIP COOKIE
Dough Fat Bombs
1 stick of butter, room temperature
½ cup of powdered monk fruit
sweetener
1 teaspoon of vanilla extract
½ teaspoon of Kosher salt
2 cups of fine almond flour
⅔ cup of sugar-free chocolate
chips
Using a mixer, beat the butter until it’s light and fluffy. Then, add
in the sweetener, vanilla extract and salt. Whisk until all the
ingredients are combined. Then, slowly add in the almond flour
and whip until the almond flour has been incorporated. Lastly, fold
in the chocolate chips.
Place the whole bowl in the fridge and let chill for 15-20 minutes.
Then, using a small scoop, scoop the cookie dough into small balls.
Then, store in the fridge until you’re ready to enjoy.
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190
SNICKERDOODLE
Cream Cookies
2 cups of almond flour
½ cup of coconut flour
2 teaspoons of cinnamon
2 teaspoons of cream of tartar
1 teaspoon of baking soda
½ teaspoon of xanthan gum
1 pinch of salt
1 ½ sticks of butter
1 cup of monk fruit sweetener
1 tablespoon of vanilla extract
2 eggs
For the coating: 1 tablespoon of
cinnamon & 2 tablespoons of
monk fruit sweetener
For the filling:
1 8-oz package of cream cheese
1 cup of heavy cream
1 cup of monk fruit sweetener
1 tablespoon of vanilla extract
Preheat the oven to 350 degrees and line a cookie sheet with
parchment paper.
In a large bowl, mix the flours, cinnamon, cream of tartar, baking
soda, xanthan gum, and salt. Then, in a separate bowl, using a
mixer, cream together the butter, monk fruit sweetener, vanilla,
and eggs until well combined. Then, slowly add in the dry
ingredients.
Mix the monk fruit sweetener and cinnamon in a bowl. Then, roll
each cookie into about an inch or so of a ball. Roll into the coating
mixture, then flatten and bake for about 12 minutes.
To make the cream, mix all of the ingredients in a mixer until light
and fluffy.
To assemble, just dollop each of the cookies with the cream
mixture and enjoy.
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192
NO BAKE
Key Lime Pie
2 cups of shortbread cookies
(Recipe from this book)
½ cup of butter, melted
2 8-oz packages of cream cheese,
room temperature
2 cups of powdered monk fruit
sweetener
1 ½ cups of heavy cream
¾ cup of lime juice
For the whipped cream topping:
2 cups of heavy cream
2 teaspoons of sugar-free French
vanilla pudding mix
To assemble:
In a food processor, mix the shortbread cookies with the butter and
pulse until crumbly. Press the crumbs into a spring form pan and
chill for at least 45 minutes.
Meanwhile, to make the filling, add the cream cheese and monk
fruit sweetener to a bowl. Mix on high until the mixture is smooth.
Then, add in the heavy cream and lime juice and whip until fluffy.
Pour into the crust and continue to chill in the fridge.
To make the whipped cream topping, mix together the pudding
mix and heavy cream until light and fluffy. Dollop on top of the pie
filling and chill or another 30 minutes or so.
After a full 4 hours (or overnight) in the refrigerator, the pie will be
ready to cut and serve.
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194
CHOCOLATE
Sandwich Cookies
For the cookies:
1 ½ cup of blanched almond flour
5 tablespoons of cocoa powder
½ teaspoon of Kosher salt
½ teaspoon of xanthan gum
½ teaspoon of baking soda
1 teaspoon of instant espresso
powder
6 tablespoons of butter, room
temperature
¾ cup of monk fruit sweetener
1 egg
For the frosting:
1 stick of butter, room temperature
2 teaspoons of vanilla
1 good pinch of Kosher salt
1 cup of powdered monk fruit
sweetener
In a bowl, add in the almond flour, cocoa powder, xanthan gum,
salt, baking soda, and espresso powder. Whisk until thoroughly
combined and then set aside.
Cream the butter by adding it to a bowl and beating it for about 12 minutes on high speed. Then, add in the monk fruit sweetener
and beat until the sweetener is dissolved. This should take about
3-4 minutes.
Add in the egg and mix until incorporated. Then, with the mixer on
low, add in the dry ingredients a bit at a time until all of the dry
mixture has been incorporated. Then, cover and wrap the dough
tightly and chill for at least 4 hours. Overnight usually works best.
To bake, preheat the oven to 350 degrees. Then, roll out the dough
between two pieces of parchment paper until thin. Cut out the
rounds to about an inch and a half. Transfer the cutout to a sheet
tray lined with parchment paper and then place in the freezer for
about 15 minutes to make sure the cookies are set. Then, bake for
about 10 minutes until they’re crisp on the edges.
To make the frosting, whip together all of the ingredients until
smooth and fluffy. Serve by adding a dollop of frosting to each
cookie and topping with another cookie.
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196
MISSISSIPPI
Strawberry Shortcake
For the cake:
7 eggs, separated
1 teaspoon of cream of tartar
2 cups of powdered monk fruit
sweetener
3 cups of blanched almond flour
½ cup of coconut flour
1 teaspoon of baking powder
1 cup of butter, melted
½ cup of heavy cream
2 tablespoons of vanilla extract
For the filling:
1 cup of strawberries diced
2 cups of heavy cream
¾ cup of powdered monk fruit
sweetener
1 tablespoon of vanilla extract
Preheat the oven to 350 degrees.
Add the egg whites and cream of tartar to a bowl and mix together
for about 4 minutes until the egg whites are thick and frothy. Then,
add in the powdered monk fruit sweetener and whip until the egg
whites are thickened. Next, add in the yolks and beat until the
mixture is creamy.
In a separate bowl, combine the flours and baking powder to a
bowl and whisk to ensure the mixture is smooth. Add the dry
ingredients to the egg mixture and mix carefully so you don’t
remove the air in the egg whites. In a small bowl, add the butter,
heavy cream and vanilla together and then fold that mixture into
the cake batter.
Pour into two 9-inch cake pans that have been dusted with flour
and bake for 30-45 minutes or until the cake has set. Set aside to
cool
For the filling, just whip together the heavy cream, monk fruit
sweetener, and vanilla extract until fluffy. Then, cut the cake layers
and add strawberries and whipped cream to the inside. Repeat
until all layers have been frosted and top with more whipped
cream and strawberries.
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198
TRIPLE CREAM BAKE SALE
Pound Cake
1 ¼ cups of almond flour
1 cup of brown sugar substitute
1 teaspoon of baking powder
¼ teaspoon of salt
4 eggs, room temperature
4 ounces of cream cheese, room
temperature
4 ounces of mascarpone room,
temperature
1 stick of butter, room temperature
2 teaspoons of vanilla
For the topping
1 cup of heavy cream
½ cup of keto powdered sugar
1 teaspoon of vanilla extract
Preheat the oven to 350 degrees.
In one bowl, combine all of the dry ingredients - almond flour,
baking powder, and salt. Mix together and then set aside.
Then, in another bowl (or stand mixer) blend the butter and sugar
together until light and fluffy. This should take about two minutes.
Next, add in the cream cheese, mascarpone, and vanilla. Mix well.
Then, add the eggs in one at a time and then mix. Be sure to
scrape down the sides. Lastly, add in the dry mixture and mix until
the batter is fully combined.
Pour into a greased Bundt pan and bake for 30-40 minutes or
until golden brown on top.
Make the whipped cream topping by combining the heavy cream,
powdered sugar, and vanilla extract together and whip until light
and fluffy.
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200
CARROT CAKE
With Cream Cheese Frosting
1 ¼ cups of almond flour
1 cup of brown sugar substitute
1 teaspoon of baking powder
¼ teaspoon of salt
4 eggs, room temperature
4 ounces of cream cheese, room
temperature
4 ounces of mascarpone room,
temperature
1 stick of butter, room temperature
2 teaspoons of vanilla
For the topping
1 cup of heavy cream
½ cup of keto powdered sugar
1 teaspoon of vanilla extract
Preheat the oven to 350 degrees.
In one bowl, combine all the dry ingredients - almond flour,
baking powder, and salt. Mix together and then set aside.
Then, in another bowl (or stand mixer) blend the butter and sugar
together until light and fluffy. This should take about two minutes.
Next, add in the cream cheese, mascarpone, and vanilla. Mix well.
Then, add the eggs in one at a time and then mix. Be sure to
scrape down the sides. Lastly, add in the dry mixture and mix until
the batter is fully combined.
Pour into e a greased Bundt pan and bake for 30-40 minutes or
until golden brown on top.
Make the whipped cream topping by combining the heavy cream,
powdered sugar, and vanilla extract together and whip until light
and fluffy.
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202
SALTED CARAMEL
Butter Cake
2 cups of almond flour
½ cup of coconut flour
½ cup of sour cream
½ cup of melted butter
3 eggs
1 cup of brown sugar substitute
1 teaspoon of baking powder
1 tablespoon of vanilla
For the frosting
2 8-ounce packages of cream
cheese
2 cups of brown sugar substitute
1 ½ tablespoons of vanilla
1 teaspoon of Kosher salt
1 cup of heavy cream
Preheat the oven to 350 degrees.
In a bowl, combine the flours, sour cream, melted butter, eggs,
brown sugar substitute, baking powder, and vanilla until smooth.
Pour into a prepared cake pan and bake until golden brown or
until an inserted toothpick comes out clean. Then, set cakes aside
to cool.
Meanwhile, make the frosting. Add the cream cheese and brown
sugar substitute to a mixer and mix until smooth. Then, add in the
heavy cream, vanilla, and salt. Then, whisk until light and fluffy.
Add the frosting to the cake and enjoy.
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204
WHITE HENNESSY
Margarita Popsicles
1 cup of Hennessy
1 cup of lemon juice
½ teaspoon of sucralose drops
1 teaspoon of lemon zest
In a bowl, combine all of the ingredients.
Then, pour into popsicle molds and freeze for at least 4 hours.
Then, enjoy.
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206
COFFEE SHOP
Lemon Loaf
5 eggs
1 ½ sticks of butter
½ cup of cream cheese
2 teaspoons of vanilla
2 tablespoons of heavy cream
½ cup of coconut flour
1 cup of almond flour
½ teaspoon of salt
1 cup of monk fruit sweetener
The zest of 2 lemons
¼ cup of lemon juice
For the glaze
1 cup of powdered monk fruit
sweetener
2 teaspoons of lemon juice
1 teaspoon of lemon zest
Preheat the oven to 325 degrees
Then, in a bowl, combine all of the ingredients for the cake. Mix
until a smooth batter forms. Then, line a loaf pan with parchment
paper and pour in the batter. Bake for about 50 minutes or until
the cake has set in the center. Then, move to a rack and let cool.
Make the glaze by combining the monk fruit sweetener, lemon
juice, and zest in a bowl. Then, once the cake has cooled, pour over
the glaze and then enjoy.
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208
OLD FASHIONED
Apple Pie A La Mode
For the crust:
3 cups of blanched almond flour
½ cup of powdered monk fruit
sweetener
1 pinch of Kosher salt
½ cup of butter, melted
1 egg
½ teaspoon of vanilla
1 tablespoon of vanilla gelatin
powder
For the filling:
½ cup of butter
½ cup of powdered monk fruit
sweetener
2 teaspoons of lemon juice
1 tablespoon of cinnamon
½ teaspoon of nutmeg
1 tablespoon of vanilla gelatin
About 6 cups of sliced chayote
squash
To make the crust, combine all of the ingredients in a bowl and
mix until it resembles a slightly crumbly. Divide the crust into half,
reserving the one half for the top of the pie. Then, press the other
crust into the bottom of a pie pan. Bake in a 325 degree oven for
about 10 minutes, then remove.
To assemble the pie, combine all of the filling ingredients in a
large bowl and mix well. Then, add the ingredients into the bottom
of the pie crust. Top with the other pie crust and slit holes in the
top so that the steam can escape. Bake the pie for 25-30 minutes
in a 325-degree oven until golden brown.
Allow the pie to cool before serving. Serve with your favorite sugarfree ice cream.
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210
TRIPLE BERRY
Cobbler
For the crust:
3 cups of blanched almond flour
½ cup of powdered monk fruit
sweetener
1 pinch of Kosher salt
½ cup of butter, melted
1 egg
½ teaspoon of vanilla
1 tablespoon of vanilla gelatin
powder
For the filling:
4 cups of frozen mixed berries
(strawberries, blueberries,
raspberries, and blackberries)
2 cups of powdered monk fruit
sweetener
2 tablespoons of arrowroot powder
1 tablespoon of vanilla extract
1 pinch of salt
½ teaspoon of ground cinnamon
1 stick of butter
The juice of half a lemon
First, to make the crust, mix together all of the ingredients into a
dough. Then, set aside.
Preheat the oven to 350 degrees.
Then, in a saucepan, heat the berries until they start to boil gently
and release their juices. Then, add in the monk fruit sweetener,
arrowroot powder, vanilla extract, salt, cinnamon, butter, and
lemon juice. Mix to thoroughly combine.
Once thickened, pour in a casserole dish. Then, using a spoon,
spoon over a bit of the dough mixture. Dot the dough all over the
filing. Then, bake for 25-30 minutes until golden brown and
bubbly.
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212
COCONUT
Layer Cake
4 eggs
½ cup of coconut flour
1 cup of almond flour
1 cup of monk fruit sweetener
The juice of half a lemon
The zest from half a lemon
1 teaspoon of xanthan gum or
arrowroot powder
½ teaspoon of Kosher salt
1 tablespoon of vanilla extract
For the frosting
2 8-oz packages of cream cheese
1 cup of heavy cream
1 tablespoon of vanilla extract
1 cup of powdered monk fruit
sweetener
To garnish: toasted flaked coconut
Preheat the oven to 350 degrees.
Then, in a bowl, combine the eggs, flours, sweetener, lemon juice,
lemon zest, arrowroot powder, Kosher salt, and vanilla extract.
Then, pour into a prepared cake pan and bake until golden brown
and set in the center. Set aside and make the frosting.
Combine the cream cheese and monk fruit sweetener in a bowl.
Using a blender, mix until smooth. Then, add in the heavy cream
and vanilla extract. Whip until light and fluffy.
To garnish, frost the layer with the icing and then garnish with
toasted coconut flakes.
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214
TOASTED COCONUT
Tres Leches Cake
For the cake:
½ cup of coconut flour
½ teaspoon of baking powder
1 cup of monk fruit sweetener
½ teaspoon of Kosher salt
6 eggs
½ cup of melted butter
1 tablespoon of vanilla extract
½ cup of unsweetened coconut
milk
½ cup of half and half
½ cup of heavy cream
For the frosting
2 8-oz packages of cream cheese
1 cup of heavy cream
1 tablespoon of vanilla extract
1 cup of powdered monk fruit
sweetener
Preheat the oven to 350 degrees.
Mix together the dry ingredients - coconut flour, baking powder,
and monk fruit sweetener and the set aside. Next, place the egg
whites into a bowl and whip until soft peaks form. In a separate
bowl, whisk together the egg yolks, butter, and vanilla extract.
Then, fold in the flour mixture into the egg yolk mixture. Lastly,
fold the egg whites into the coconut flour batter. Pour the whole
thing into a spring form cake pan. Bake for about 30 minutes and
then allow to cool.
Take a skewer and poke holes into the cooled cake. In a bowl, mix
the coconut mil, half and half, and heavy cream together. Then,
pour all over the cake and let sit for 10 minutes. Then, chill the
cake for at least 4 hours. Meanwhile, make the frosting by
whipping the cream cheese, heavy cream, vanilla, and monk fruit
sweetener together until light and fluffy.
Remove the cake from the refrigerator and then frost it and serve.
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216
BANANAS FOSTER
Crumb Cake
For the cake:
1 ½ cups of almond flour
¼ cup of coconut flour
½ cup of sour cream
¼ cup of heavy cream
¾ cup of powdered monk fruit
sweetener
2 teaspoons of baking powder
½ teaspoon of cinnamon
1 ½ teaspoons of vanilla extract
1 pinch of salt
For the crumb topping
1 ½ cup of almond flour
⅓ cup of chopped pecans
½ cup of butter
½ teaspoon of cinnamon
½ cup of brown sugar substitute
1 pinch of salt
For the glaze
½ cup of rum
1 splash of vanilla
1 to 2 drops of banana extract
Preheat the oven to 325 degrees. In a bowl, combine the flours,
baking powder, and salt and whisk to combine. In a separate bowl,
mix together the eggs, sour cream, heavy cream, monk fruit
sweetener, and vanilla. Add in the dry ingredients and mix just
until combined. Pour the batter into a 9”x9” prepared baking dish
and set aside.
Next, make the crumb topping. Add all of the crumb topping
ingredients to a bowl and mix well to combine. Sprinkle the crumb
topping over the batter. Then, bake for 40 minutes or until an
inserted toothpick comes out clean.
While the cake is still warm, add the glaze ingredients to a bowl.
Mix well to combine. Then, brush over the cake. Once it cools,
enjoy.
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218
CHOCOLATE
Pound Cake
2 ½ cups of almond flour
2 cups of powdered monk fruit
sweetener
½ cup of unsweetened cocoa
powder
3 teaspoons of baking powder
1 8-ounce package of cream
cheese, room temperature
7 eggs, room temperatures
1 stick of butter, room temperature
2 teaspoons of instant coffee
Preheat the oven to 325 degrees.
In a bowl, combine the dry ingredients - the flour, cocoa powder,
baking powder, and instant coffee. Then, set aside.
In another bowl, combine the butter and sugar together and beat
on high speed until light and fluffy. Then, add in the cream cheese
and mix until light and fluffy. Then, add in the eggs one at a time
until well mixed. Next, add in the dry ingredients and mix until
smooth.
Pour the pound cakes into two 8-inch loaf pans and bake for 45-60
minutes. Allow the cakes to cool for about 15 minutes before
taking them out of the pan.
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220
CRANBERRY PECAN
U pside Down Cake
For the cranberry topping:
3 tablespoons of butter
½ cup of brown sugar substitute
1 cup of chopped pecans
2 cups of cranberries (frozen or
fresh)
For the cake:
1 cup of almond flour
½ cup of coconut flour
½ cup of unsweetened vanilla
almond milk
½ cup of monk fruit sweetener
4 eggs
4 ounces of cream cheese,
softened
2 tablespoons of butter
2 teaspoons of vanilla
1 teaspoon of baking powder
¼ teaspoon of salt
Preheat the oven to 350 degrees.
Prepare a 9-inch springform cake pan with butter and lined with
parchment paper.
Then, on the bottom of the pan, spread out the butter and sprinkle
with the brown sugar substitute. Then, lay on the cranberries and
pecans in a single layer.
Next, add all the cake ingredients to a bowl and mix until smooth.
Then, spread the cake batter over the cranberries. Bake for 30-35
minutes until the center is set. Then, cool for about 20 minutes. To
release, run a knife around the edge of the pan and release it.
Then, invert onto a serving platter and carefully peel off the
parchment paper.
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222
COCONUT CAKE
Cheesecake
For the crust:
1 ½ cups of almond flour
½ cup of brown sugar
½ cup melted butter
For the filling:
3 8-ounce packages of cream
cheese, room temperature
2 cups of monk fruit sweetener
1 cup of coconut cream
3 eggs, room temperature
2 tablespoons of vanilla extract
For the frosting:
1 cup of coconut cream
1 cup of monk fruit sweetener
1 cup of cream cheese
Preheat the oven to 350 degrees.
In a large bowl, mix together all of the ingredients for the crust.
Then, press the crust into the bottom of a springform pan. Then,
refrigerate for at least 1 hour.
Then, make the filling. Mix together all of the ingredients for the
filling until smooth. Then, pour into the pan with the crust. Then,
bake for 1 hour, until set. Then, remove from the oven and allow to
cool. Meanwhile, make the frosting. Mix together all of the
ingredients until smooth and then pour over the cooled
cheesecake. Then, refrigerate for at least 4 hours.
To serve, garnish with toasted coconut.
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224
PRALINES & CREAM
Hot Chocolate
¼ cup of unsweetened cocoa
powder
¼ cup of monk fruit sweetener
1 cup of heavy cream
2 cup of unsweetened almond
milk
1 tablespoon of vanilla extract
½ teaspoon of caramel extract
Whisk together the cocoa powder and monk fruit sweetener in a
saucepan to remove any lumps. Next, whisk in the heavy cream
and almond milk until smooth. Then, heat on the stove until warm.
Stir occasionally and ensure the mixture never comes to a boil.
When the mixture is hot, remove from the stove and stir in the
vanilla extract and the caramel extract and serve.
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226
SALTED CARAMEL
Oatmeal Cream Pies
4 tablespoons of butter, room
temperature
1 egg, room temperature
1 teaspoon of vanilla extract
⅓ cup of brown sugar substitute
1 cup of blanched almond flour
2 tablespoons of coconut flour
2 tablespoons of arrowroot powder
4 teaspoons of cinnamon
¾ teaspoons of nutmeg
½ teaspoon of baking soda
½ teaspoon of Kosher salt
For the frosting
1 8-oz package of cream cheese
½ cup of brown sugar substitute
¼ cup of heavy cream
½ teaspoon of Kosher salt
1 tablespoon of vanilla extract
Preheat the oven to 350 degrees.
Add the butter and egg in a bowl and cream together for 30
seconds or so until fluffy. Then, add in the brown sugar substitute
and vanilla and mix again until fluffy. Next, add in the flours,
arrowroot powder, cinnamon, nutmeg, baking soda, and salt, and
mix for another mixture or so, until combined.
Using an ice cream scoop, drop about 12 even sized balls of dough
on a cookie sheet lined with parchment paper. Add another piece
of parchment paper on top and gently press down on each ball of
dough to flatten to about ½ inch thick. Place in the oven and bake
for 9 to 10 minutes or until the edges are browned.
Cool the cookies all the way before frosting.
To make the frosting, mix together the cream cheese, brown sugar
substitute, heavy cream, Kosher salt, and vanilla extract until
smooth. To serve, add some frosting to the top of one cookie and
add another cookie on top. Enjoy immediately.
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228
BANANA
Pudding Bars
For the crust:
1 ½ cups of almond flour
½ cup of brown sugar
½ cup melted butter
For the Filling
3 8-ounce packages of cream
cheese, room temperature
2 cups of monk fruit sweetener
1 cup of coconut cream
3 eggs yolks, room temperature
2 tablespoons of vanilla extract
For the Frosting
2 cups of heavy cream
1 cup of monk fruit sweetener
1 tablespoon of vanilla extract
½ a banana, thinly sliced
Preheat the oven to 350 degrees.
In a bowl, combine the almond flour, brown sugar, and melted
butter. Then, press into the bottom of a baking dish and set aside.
Meanwhile, make the filling by adding all of the ingredients to a
bowl and mixing well until combined and smooth. Pour the filling
into the crust and bake until set. This should take about 25
minutes.
Remove from the oven and let cool. Meanwhile, make the frosting
by adding all of the ingredients, except the banana, to a bowl.
Then, blend until it’s fluffy. Add the frosting to the cooled cake.
Then, cut into individual bars and garnish each one with a thin
slice of banana. Enjoy the bars chilled.
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230
BROWN BUTTER PECAN
Caramel Cake
For the cake:
2 ½ cups of almond flour
¼ cup of coconut flour
¼ cup of vanilla protein powder
1 tablespoon of baking powder
½ teaspoon of salt
1 cup of butter, softened
1 cup of brown sugar substitute
5 eggs
2 tablespoons of vanilla
1 cup of heavy cream
For the caramel:
1 stick of butter
1 ½ cups of brown sugar
substitute
6 cups of powdered monk fruit
sweetener
1 cup of chopped pecans
Preheat the oven to 325 degrees.
In a bowl, combine all of the ingredients and mix until batter
forms. Then, pour into a prepared spring form pan and bake until
golden brown. This should take about 45 minutes.
Meanwhile, to make the caramel, add the butter to a saucepan
over medium heat. Cook until the butter has browned slightly.
Then, add in the brown sugar substitute and mix until the sugar
has dissolved. Then, add in the powdered monk fruit sweetener
and whip until fluffy and toss in the pecans.
To serve, slice the cake and top with the frosting and extra pecans.
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232
BOURBON VANILLA
Bread Pudding
For the 90-Second Keto Bread
4 eggs
12 tablespoons of almond flour
2 teaspoons of baking powder
4 tablespoons of melted butter
4 teaspoons of brown sugar
substitute
1 teaspoon of cinnamon
½ teaspoon of nutmeg
For the custard:
½ cup of butter
1 ½ cups of heavy cream
2 eggs
½ cup of monk fruit sweetener
¼ cup of bourbon
1 tablespoon of vanilla extract
To make the bread, mix together all the ingredients until smooth.
Then, pour into a microwave safe dish and heat for 90 seconds.
Remove from the microwave and let cool.
Meanwhile, prepare the custard by mixing all the ingredients for
the custard. Then, tear the bread into pieces and put into a
buttered casserole dish and pour over the custard. Allow the
custard to soak into the bread for about 20 minutes.
Meanwhile, preheat the oven. Then, bake the bread pudding for
25-30 minutes until golden brown. Serve while slightly warmed.
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GERMAN CHOCOLATE CAKE
With Coconut Pecan Icing
For the cake:
1 cup of almond flour
1 cup of monk fruit sweetener
1 tablespoon of unsweetened
cocoa powder
½ teaspoon of baking powder
¼ teaspoon of Kosher salt
¼ cup of melted butter
1 egg
1 teaspoon of vanilla extract
For the frosting:
½ cup of heavy cream
1 egg yolk
½ cup of powdered monk fruit
sweetener
¼ cup of butter
¼ cup of flaked coconut
¼ cup of chopped pecans
1 teaspoon of vanilla extract
For the cake, preheat the oven to 325 degrees.
Then, in a bowl, mix together all of the ingredients for the cake
until the batter is formed. Then, pour into ramekins and bake until
the cakes have set. This should take about 15 minutes. Let the
cakes cool.
Meanwhile, to make the frosting, add all of the ingredients to a
saucepan and cook on medium low heat until thickened. Stir
occasionally so nothing sticks or burns.
Then, when the frosting is slightly cooled, spread over the cakes
and enjoy.
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CAST IRON
Blackberry Crisp
For the filling:
4 cups of blackberries
1 teaspoon of arrowroot powder
1 cup of monk fruit sweetener
1 ½ teaspoon of lemon juice
For the topping:
1 cup of almond flour
4 tablespoons of melted butter
3 tablespoons of monk fruit
sweetener
½ teaspoon of cinnamon
Preheat the oven to 375 degrees.
In a bowl, combine the blackberries, arrowroot powder, monk fruit
sweetener, and lemon juice. Then pour into a cast iron skillet and
set aside. Meanwhile, make the topping. Combine all of the
ingredients in a bowl until crumbly and then spread over the
blackberry mixture. Bake in the oven for 25 minutes or until
golden brown. Then, remove and let cool slightly.
Serve with ice cream.
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LEMON
Blueberry Loaf
5 eggs
The juice and zest of 2 lemons
¼ cup of coconut oil
½ cup of almond flour
½ cup of monk fruit sweetener
1 teaspoon of vanilla
½ teaspoon of baking powder
½ teaspoon of baking soda
1 cup of blueberries
Preheat the oven to 350 degrees.
Next, to make the batter, combine all the ingredients into a bowl
except for the blueberries. Once the batter has been mixed well,
fold in the blueberries. Then, pour the batter into a baking sheet
lined with parchment paper and bake for 40 minutes or until the
loaf has set in the middle. Remove and let cool in the pan for 10
minutes before removing.
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240
GOOEY
Butter Cake
For the cake base:
2 cups of almond flour
½ cup of monk fruit sweetener
2 teaspoons of vanilla protein
powder
2 teaspoons of baking powder
¼ cup of salt
½ cup of butter, melted
1 egg
1 teaspoon of vanilla
For the filling:
8 ounces of cream cheese,
softened
½ cup of butter, softened
1 cup of powdered monk fruit
sweetener
2 eggs
1 teaspoon of vanilla extract
For the salted caramel:
1 cup of brown sugar substitute
1 cup of butter
1 tablespoon of heavy cream
¾ teaspoon of Kosher salt
Preheat the oven to 350 degrees.
Meanwhile, mix together all the ingredients for the cake base and
pour into a greased baking pan. Be sure to press the base down
well so it covers the entire bottom of the pan.
Then, mix together all of the ingredients for the filling and then
pour on top of the cake base. Bake the whole cake for 35 minutes
or until the center has just set. Remove and let cool.
To make the salted caramel, place all the ingredients into a
saucepan. Cook on medium heat while stirring until the brown
sugar has melted, then remove from the heat and set aside until
you’re ready to use.
To serve, drizzle with salted caramel.
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COPYCAT CREME
Donuts
For the donuts
2 tablespoons of coconut flour
6 tablespoons of almond flour
1 teaspoon of xanthan gum
½ teaspoon of baking powder
2 tablespoons of monk fruit
sweetener
2 tablespoons of coconut oil
2 eggs
For the glaze
¼ cup of monk fruit sweetener
1 tablespoon of water
2 tablespoons of coconut oil
First, preheat the oven to 350 degrees.
Mix all of the ingredients for the donuts in a bowl until the batter
forms. Then, pipe the donut batter into a greased donut pan and
bake for 17-20 minutes until cooled.
Then, make the glaze. Add all of the ingredients to a saucepan and
whisk together. Cook for about 2 minutes and then remove from
the heat.
Once the donuts have cooled, dip each one into the glaze and set
aside for 1 minutes so the glaze can set up.
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GIRLSCOUT SOMOA
Cookies
For the crust:
1 ¼ cups of almond flour
¼ cups of monk fruit sweetener
¼ teaspoon of salt
¼ cup of butter, melted
For the chocolate filling:
½ cup of sugar-free chocolate
chips
2 teaspoons of butter
For the caramel filling:
1 ½ cups of shredded coconut
3 teaspoons of butter
½ cup of brown sugar substitute
¾ cup of heavy cream
1 teaspoon of vanilla
¼ teaspoon of salt
First, make the crust.
Preheat the oven to 325 degrees. Then, whisk together all of the
crust ingredients until the mixture begins to come together. Firmly
press the mixture into a baking pan and bake for about 15
minutes until golden brown. Remove from the oven and let cool.
Meanwhile, to make the chocolate filling, add all of the
ingredients to a microwave safe bowl. Then, heat in the microwave
for 30 seconds at a time until the chocolate has melted. Stir well to
combine and then spread this mixture over the cooled crust.
For the caramel filling, heat all of the ingredients together and
then pour over the cooled chocolate mixture. Allow the caramel
filling to cool.
Cut into squares and drizzle over any remaining chocolate or
coconut, to garnish.
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HOSTESS WITH THE MOSTESS
Cupcakes
For the cupcakes
½ cup of almond flour
3 tablespoons of golden flaxseed
meal (finely ground)
1 ½ tablespoons of coconut flour
1 teaspoon of baking powder
¼ teaspoon of arrowroot powder
⅓ cup of butter, room
temperature
2 tablespoons of heavy cream
⅓ cup of unsweetened cocoa
powder
¼ teaspoon of Kosher salt
½ cup of powdered monk fruit
sweetener
2 eggs
For the filling:
¼ cup of butter
½ cup of cream cheese
4 tablespoons of powdered monk
fruit sweetener
1 pinch of Kosher salt
About a tablespoon of heavy cream
Preheat the oven to 350 degrees.
In a large bowl, combine all of the ingredients for the cupcakes
and mix until smooth. Then, pour into cupcake tins and bake for
14-17 minutes or until an inserted toothpick comes out clean.
Allow cupcakes to cool.
To make the filling, whip together all of the ingredients and then
add them to a piping bag and set aside.
To make the glaze, add all the ingredients to a bowl and then
warm in the microwave for 30 seconds at a time until melted. Mix
well.
To assemble, pipe some of the filling in the middle of each
cupcake. Then, dip in the chocolate glaze. Allow the glaze to set.
Finally, pipe a squiggly line on top of each cupcake and enjoy.
For the glaze:
2 tablespoons of heavy cream
½ cup of dark chocolate
2 teaspoons of butter
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CARROT CAKE
Cheesecake
For the carrot cake:
½ cup of brown sugar substitute
3 tablespoons of softened butter
2 eggs
1 tablespoons of unsweetened
almond milk
½ teaspoon of vanilla extract
¾ cup of almond flour
1 ½ tablespoons of coconut flour
½ teaspoon of baking powder
1 teaspoon of cinnamon
¼ cup of grated carrot or carrot
puree
For the cheesecake layer
1 8-ounce package of softened
cream cheese
¼ cup or powdered monk fruit
sweetener
1 teaspoon of vanilla extract
1 teaspoon of lemon juice
¼ cup of sour cream
¼ cup of heavy cream
Preheat the oven to 350 degrees.
In a large bowl, combine all of the ingredients for the carrot cake.
Then, pour into a prepared springform pan and bake for 20
minutes or until the cake has set. Then, remove and let cool.
Meanwhile, make the cheesecake layer. Combine all of the
ingredients into a bowl and whip until light and fluffy. Spread over
the cooled cake mixture and then chill in the refrigerator for at
least 4 hours. Overnight is preferable.
To serve, remove from the springform pan and cut into triangles.
Garnish with chopped pecans.
To garnish: pecans
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KENTUCKY BOURBON
Butter Cake
2 cups of almond flour
½ cup of coconut flour
½ cup of sour cream
½ cup of melted butter
3 eggs
1 cup of brown sugar
substitute
1 teaspoon of baking powder
1 tablespoon of vanilla
For the glaze:
¼ cup of bourbon
1 tablespoon of brown sugar
1 pinch of Kosher salt
2 tablespoons of butter
Preheat the oven to 350 degrees.
In a large bowl, mix together all the ingredients for the cake. Then,
pour into a prepared cake pan and bake for 17-20 minutes or until
an inserted toothpick comes out clean. Remove the cake from the
oven and let it cool.
While the cake is cooling, make the glaze. Add all of the glaze
ingredients into a saucepan and bring to a boil. Then, brush the
glaze over the cake while it cools completely.
Cut into slices and enjoy.
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PEANUT BUTTER
Whoopie Pies
For the whoopie pies:
1 stick of butter, room temperature
½ cup of brown sugar substitute
1 cup of peanut flour
½ cup of almond flour
½ cup of coconut flour
1 egg
½ cup of unsweetened almond
milk
½ cup of sour cream
1 ½ tablespoons of vanilla extract
1 teaspoon of baking powder
1 teaspoon of baking soda
1 pinch of salt
For the filling
4 ounces of cream cheese, room
temperature
½ cup of powdered monk fruit
sweetener
½ cup of heavy cream
1 teaspoon of vanilla extract
2 tablespoon of peanut butter
Preheat the oven to 350 degrees.
To make the whoopie pies, combine all of the ingredients in a
bowl and mix well. Form into about 16 even drops spaced about
an inch apart on a baking sheet. You might need two baking
sheets to do this properly.
Then, bake the whoopie pies in the oven for 24 minutes or until
they’ve set and are firm to the touch. Allow them to cool.
Meanwhile, to make the filling, just combine all of the ingredients
in a bowl and then whip until light and fluffy. Add some filling to
each whoopie pie and then top with another and enjoy!
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CLASSIC SUGAR
Cream Pie
For the crust:
1 ½ cups of almond flour
4 tablespoons of butter, melted
2 tablespoons of brown sugar
substitute
For the filling:
2 cups of heavy cream
1 tablespoon of arrowroot powder
2 teaspoons of vanilla extract
1 pinch of Kosher salt
Preheat the oven to 350 degrees.
In a bowl, combine the ingredients for the crust. For the crust in
the bottom of a tart pan and then bake in the oven for about 5
minutes. Remove from the oven and let cool.
Meanwhile, to make the filling, mix all of the ingredients together
and pour into a saucepan. Cook the mixture over medium heat
until it thickens slightly. Then, remove from the heat and pour into
the crust. Return the pie to the oven and bake for 45 minutes or
until the pie has set.
Remove and allow the pie to cool. Then, place in the fridge and
chill for at least 4 hours up to overnight. Then, slice and enjoy.
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BLACK WALNUT
Bread Pudding
For the 90-Second Keto Bread
4 eggs
12 tablespoons of almond flour
2 teaspoons of baking powder
4 tablespoons of melted butter
4 teaspoons of brown sugar
substitute
1 teaspoon of cinnamon
½ teaspoon of nutmeg
For the custard:
½ cup of butter
1 ½ cups of heavy cream
2 egg yolks
½ cup of monk fruit sweetener
¼ cup of whiskey
1 tablespoon of vanilla extract
2 cups of chopped black walnuts
½ cup of golden raisins
To make the bread, mix together all the ingredients until smooth.
Then, pour into a microwave safe dish and heat for 90 seconds.
Remove from the microwave and let cool.
Meanwhile, prepare the custard by mixing all the ingredients for
the custard. Then, tear the bread into pieces and put into a
buttered casserole dish and pour over the custard. Allow the
custard to soak into the bread for about 20 minutes.
Meanwhile, preheat the oven. Then, bake the bread pudding for
25-30 minutes until golden brown. Serve while slightly warmed.
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HONEY BUN
Cake
Keto Baking Blend
2 cups of oat fiber
1 cup of coconut flour
1 cup of golden flax meal
¾ cup of collagen
½ cup of blanched almond flour
1 tablespoon of xanthan gum
For the cake:
1 cup of the baking blend
½ cup of softened butter
¼ cup of golden monk fruit
sweetener
½ cup of Greek yogurt
3 eggs
½ teaspoon of vanilla extract
¼ teaspoon of salt
For the filling:
2 tablespoons of brown sugar
substitute
1 tablespoon of cinnamon
1 tablespoon of almond flour
Preheat the oven to 325 degrees.
Mix together the cinnamon filling and then set aside.
Next, add all of the cake ingredients to a bowl and mix until the
batter is well combined. Pour in half of the cake batter in an 8x8
cake pan. Then, sprinkle on the cinnamon filling. Next, finish by
pouring over the remaining cake mix and bake until the cake has
cooked through.
In the meantime, make the glaze by mixing all the ingredients
together in a bowl and heating in the microwave until softened.
Remove the cake from the oven once an inserted toothpick comes
out clean. Pour over the glaze while the cake cools. Enjoy while
slightly warm.
For the glaze:
2 tablespoons of cream cheese
1 tablespoon of melted butter
2 tablespoons of brown sugar
substitute
1 ½ tablespoons heavy cream
1 teaspoon of vanilla
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260
GEORGIA
Pecan Pie
For the crust:
3 cups of blanched almond flour
½ cup of powdered monk fruit
sweetener
1 pinch of Kosher salt
½ cup of butter, melted
1 egg
½ teaspoon of vanilla
1 tablespoon of vanilla gelatin
powder
For the filling:
¾ cup of butter, room temperature
¾ cup of brown sugar substitute
1 ½ cups of heavy cream
1 teaspoon of Kosher salt
1 teaspoon of vanilla extract
1 teaspoon of maple extract
1 egg
2 cups of pecans
Preheat the oven to 325 degrees.
Mix the crust ingredients together and then form into the bottom
of a pie pan. Then, set aside.
Next, in a large bowl, combine all the ingredients for the filling
until the mixture is well combined. Pour into the pie shell and
then bake until the pie is just set. This should take about 35
minutes.
Then, remove from the oven and let cool for at least 2 hours before
cutting.
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SOUR CREAM
Coffee Cake
Keto Baking Blend
2 cups of oat fiber
1 cup of coconut flour
1 cup of golden flax meal
¾ cup of collagen
½ cup of blanched almond flour
1 tablespoon of xanthan gum
For the cake:
1 cup of the baking blend
½ cup of softened butter
¼ cup of golden monk fruit
sweetener
½ cup of Greek yogurt
3 eggs
½ teaspoon of vanilla extract
¼ teaspoon of salt
For the filling:
2 tablespoons of brown sugar
substitute
1 tablespoon of cinnamon
1 tablespoon of almond flour
Preheat the oven to 325 degrees.
Mix together the cinnamon filling and then set aside.
Next, add all of the cake ingredients to a bowl and mix until the
batter is well combined. Pour in half of the cake batter in an 8x8
cake pan. Then, sprinkle on the cinnamon filling. Next, finish by
pouring over the remaining cake mix and bake until the cake has
cooked through.
In the meantime, make the glaze by mixing all the ingredients
together in a bowl and heating in the microwave until softened.
Remove the cake from the oven once an inserted toothpick comes
out clean. Pour over the glaze while the cake cools. Enjoy while
slightly warm.
For the glaze:
2 tablespoons of cream cheese
1 tablespoon of melted butter
2 tablespoons of brown sugar
substitute
1 ½ tablespoons heavy cream
1 teaspoon of vanilla
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SOUTHERN STRAWBERRY SWIRL
Cream Cheese Pound Cake
1 ¼ cups of almond flour
1 cup of brown sugar substitute
1 teaspoon of baking powder
¼ teaspoon of salt
4 eggs, room temperature
4 ounces of cream cheese, room
temperature
4 ounces of mascarpone room,
temperature
1 stick of butter, room temperature
2 teaspoons of vanilla
For the filling
1 cup of strawberry puree
2 teaspoons of monk fruit
sweetener
½ teaspoon of xanthan gum
Preheat the oven to 350 degrees.
In one bowl, combine all of the dry ingredients - almond flour,
baking powder, and salt. Mix together and then set aside.
Then, in another bowl (or stand mixer) blend the butter and sugar
together until light and fluffy. This should take about two minutes.
Next, add in the cream cheese, mascarpone, and vanilla. Mix well.
Then, add the eggs in one at a time and then mix. Be sure to
scrape down the sides. Lastly, add in the dry mixture and mix until
the batter is fully combined.
Pour half of the batter into a greased Bundt pan. Then add
spoonfuls of the strawberry filling and then add the remainder
cake batter on top. Then, for 30-40 minutes or until golden brown
on top.
Remove from the oven and let cool and then serve while slightly
warm.
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BUTTER PECAN
Blondies
1/2 cup of butter
2 cups of blanched almond flour
1 cup of brown sugar substitute
1 teaspoon of baking powder
½ teaspoon of salt
1 egg
1 tablespoon of vanilla extract
1 cup of chopped pecans
Preheat the oven to 325 degrees.
In a large bowl, mix all the ingredients together until the batter is
smooth. Then, pour into a greased 8x8 baking dish and bake until
golden brown. This should take about 15-20 minutes.
Remove from the oven and let cool for 1 hour before cutting into
squares and serving.
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Copyright © 2020 by Darius Williams
Photograph copyright © 2020 by Madelynne Ross
All rights reserved.
Published in the United States by DariusCooks LLC,
DariusCooks.TV
DariusCooks LLC is a trademark of DCRG Holdings Inc.
Printed in the United States of America
Book and cover design by Darius Williams
Cover photography by Madelynne Ross
Frist Edition
268
Soulful Keto recipes for every
day of the week!
In a world full of carbohydrates, sugars, and root vegetables, there are
now options. Everyday Keto is a collection of soulful recipes that won’t
take you out of ketosis. The book provides over 120 delicious recipes
that will comfort even the pickiest of eaters. Author, Darius Williams,
also known as DariusCooks, delivers mouthwatering breakfast
options, tantalizing lunch/dinner ideas, and super tasty desserts.
Whether you’re a novice to the keto world or you’re super
experienced, you’ll find the recipes are simple, delicious, and easy. In
true DariusCooks fashion, the recipes won’t have you in the kitchen all
day. When you’re done cooking, you’ll be smacking and licking your
fingers with recipes that are perfect for everyday keto.
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