(makes 24)

1 cup heavy cream

4 oz. baker’s chocolate

½ cup Swerve confectioner’s sweetener

48 drops liquid stevia

½ scoop coconut oil powder, optional

1.Melt chocolate in heavy cream until just melted and remove from heat.

2.Add confectioner’s sweetener and liquid stevia. Refrigerate for one hour or until firm.

3.If using coconut oil powder blend again. Use small scoop or roll into balls. Refrigerate until ready to serve.

Keto Espresso Truffles

(makes 24)

1 cup heavy cream

4 oz. baker’s chocolate

½ cup Swerve confectioner’s sweetener

48 drops of liquid stevia

1 teaspoon instant espresso granules

1. Melt chocolate in heavy cream until just melted and remove from heat.
2. Add confectioner’s sweetener, espresso granules and 2 droppers full of liquid stevia.
3. Combine and refrigerate for one hour or until firm.
4. Use small scoop or roll into balls. Refrigerate until ready to serve.

Keto Coconut Truffles

(makes 24)

1 cup heavy cream

4 oz. baker’s chocolate

½ cup Swerve confectioner’s sweetener

48 drops of liquid stevia

½ cup unsweetened coconut, shredded

½ teaspoon natural coconut extract

1. Melt chocolate in heavy cream until just melted and remove from heat.
2. Add confectioner’s sweetener, coconut extract, shredded coconut and 2 droppers full of liquid stevia.
3. Combine and refrigerate for one hour or until firm.
4. Use small scoop or roll into balls. Garnish by rolling truffles in extra coconut if desired. Refrigerate until ready to serve.

Keto Salted Caramel Peanut Butter Truffles

(makes 24)

1 cup heavy cream

4 oz. baker’s chocolate

½ cup Swerve confectioner’s sweetener

48 drops of liquid stevia

¼ cup Salted Caramel Sundae Fluffbutter

1. Melt chocolate in heavy cream until just melted and remove from heat.
2. Add confectioner’s sweetener, Fluffbutter and 2 droppers full of liquid stevia.
3. Combine and refrigerate for one hour or until firm.
4. Use small scoop or roll into balls. Refrigerate until ready to serve.

Keto Raspberry Pecan Truffles

(makes 24)

1 cup heavy cream

4 oz. baker’s chocolate

½ cup Swerve confectioner’s sweetener

48 drops of liquid stevia

8 raspberries, smashed or pureed

1 teaspoon natural raspberry extract

¼ cup pecan pieces

1. Melt chocolate in heavy cream until just melted and remove from heat.
2. Add confectioner’s sweetener, extract, raspberries and 2 droppers full of liquid stevia.
3. Combine and refrigerate for one hour or until firm.
4. Use small scoop or roll into balls. Refrigerate until ready to serve.

Keto Chocolate Peppermint Truffles

(makes 24)

1 cup heavy cream

4 oz. baker’s chocolate

½ Swerve confectioner’s sweetener

48 drops of liquid stevia

1 teaspoon natural peppermint extract

1. Melt chocolate in heavy cream until just melted and remove from heat.
2. Add confectioner’s sweetener, extract and 2 droppers full of liquid stevia.
3. Combine and refrigerate for one hour or until firm.
4. Use small scoop or roll into balls. Refrigerate until ready to serve.

**I didn’t add a Nutrition label or KetoCheck Because of the variety of flavors in one post.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

The post Keto Truffles *assorted flavors appeared first on Keto-Paleo.

(makes 36)

½ cup Swerve confectioner’s sweetener

1/3 cup pecan pieces

1 cup butter

1 teaspoon vanilla

2 cups almond flour

½ teaspoon baking powder

½ teaspoon salt

1. Pulse confectioner’s sweetener and pecan pieces in food processor until finely chopped. (approx. 30 seconds)
2. Combine mixture with butter and vanilla until well blended. Slowly add dry ingredients until just combined.
3. Place dough on parchment paper or pour small amount of almond flour on surface to be used.

4.Roll dough out into two 10-12 inch logs.

5.Wrap each roll individually in plastic wrap and refrigerate at least two hours.

6.Heat oven to 350 degrees and cut each log into slices approximately ¼ inch slices.

7.Place dough on ungreased cookie sheets approximately an inch apart.

8.Bake 8-10 minutes watching closely. Remove from oven as soon as edges begin to brown.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto Pecan Shortbread Cookies appeared first on Keto-Paleo.

(makes 6)

Biscuits:

2 cups Carbquik

1 cup of heavy whipping cream

1 teaspoon garlic

1 teaspoon oregano

1 tablespoon butter, melted

Sausage gravy:

1 lb. breakfast sausage, browned and drained

1 ½ to 2 cups heavy cream

1 teaspoon garlic

1 teaspoon pepper

½ teaspoon salt

Mix all biscuit ingredients by hand until just blended. (I often double the biscuit recipe so we can have biscuits with dinner too.)

Drop by spoonful onto baking sheet lined with parchment paper or greased well.

Bake at 350 degrees for 10 minutes or until edges are just browned.

While biscuits are baking, brown breakfast sausage. In a small saucepan pour 1 ½ cups of heavy cream and heat to just before boiling.

Add Carbquik slowly, one tablespoon at a time to create a roux. Once thickened add remaining heavy cream. Pour over sausage and add remaining ingredients.

Serve immediately

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto Biscuits and Gravy appeared first on Keto-Paleo.

1 cup butter

1 cup erythritol

2 oz. cream cheese

2 cups almond flour

1 teaspoon vanilla

½ teaspoon almond extract

1 egg yolk

1. Combine first three ingredients until well blended. Slowly add almond flour just combined, do not over mix.
2. Add remaining ingredients and place in the refrigerator overnight.
3. Place a piece of parchment paper on the counter and sprinkle with a small amount of almond flour.
4. Place dough, somewhat flattened, on the surface and cover with another piece of parchment paper.

5.Roll dough out to 1/8 inch thickness and cut with cookie cutters.

6.Bake 10 minutes at 350 degrees or until just browned at the edges. Allow to cool.

7.Decorate with a buttercream frosting or glaze, if desired.

Buttercream frosting:

Combine all ingredients

1 stick of butter, softened

1 teaspoon vanilla

1 ½ cups Swerve confectioners sweetener

1 scoop Quest coconut oil powder

2-3 tablespoons heavy cream, add as needed to reach desired consistency.

Glaze:

Combine all ingredients:

1 ¼ cup Swerve confectioners sweetener

¼ cup heavy cream

1 teaspoon vanilla

1 scoop Quest coconut oil powder

**Glaze or Butter Cream frosting not included below**

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto Sugar Cookies appeared first on Keto-Paleo.

(Makes 15)

1 stick of butter

1 cup of natural peanut butter

1 cup of erythritol

2/3 cup of unsweetened cocoa powder or 5 oz. unsweetened cocoa bar

1 cup of pecans, chopped

1 cup of unsweetened shredded coconut

1 tablespoon of vanilla

1.Place butter and peanut butter in a microwave safe bowl and melt completely.

2.Add remaining ingredients and allow to cool slightly. Just until it starts to firm. This will take a bit longer if using a cocoa bar instead of cocoa powder.

3.Drop by the spoonful onto parchment paper.

4.Allow to set up in the refrigerator until firm. This will take approximately 1 hour.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto No Bake Cookies appeared first on Keto-Paleo.

Cupcakes:

4 eggs

¼ cup butter

½ cup Swerve granulated sugar

1 teaspoon vanilla

1 cup heavy cream

6 tablespoons coconut flour

1 cup almond flour

2 teaspoons baking powder

½ teaspoon baking soda

5 tablespoons unsweetened cocoa powder

Frosting:

8 oz. cream cheese

1/3 cup peanut butter

3 tablespoons Swerve confectioner’s sugar

3 scoops Quest coconut oil powder

4 tablespoon heavy cream

1 teaspoon vanilla

24 drops of liquid stevia

Quest products can be found here

1.Beat butter, sugar and eggs then add remaining liquid ingredients. Slowly add dry ingredients and beat until evenly mixed.

2.Drop by spoonfuls into lined cupcake tins ¾ high and bake at 350 degrees for 25 minutes or until toothpick comes out clean in center.

3.While cooling, add all frosting ingredients and whip on high speed until creamy.

4.Frost completely cooled cupcakes and serve. Makes 1 dozen cupcakes.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto Chocolate Cupcakes with Peanut Butter Frosting appeared first on Keto-Paleo.

1 ¼ cups almond flour

1/3 granulated Swerve or sweetener of choice

½ teaspoon baking powder

4 tablespoons coconut oil, melted (butter can be used if not paleo)

1 egg

2 teaspoons vanilla extract

1/3 cup low carb chocolate chips

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Mix all ingredients until just combined.

3.Drop by teaspoonsfuls onto baking sheet and bake for 12 minutes or until edges just start to brown. Remove from tray immediately to cool on parchment paper.

This is the brand of chocolate chips I used:

Nutritional info and KetoCheck Rating

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto Easy Chocolate Chip Cookies appeared first on Keto-Paleo.

• 10 oz the donut shop peppermint bark coffee
• 1/2 a Scoop Quest Nutrition Protein Powder, Chocolate
• 1 Scoop Quest Nutrition MCT Powder Oil, 16 Ounce
• 1 Scoop Quest Nutrition Coconut Oil Powder, 20 Ounce
• 1/4 tsp Truvia Natural Sweetener
• 1/8 Peppermint Extract

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Recipe Submitted by Ariel from Howell, Mi

The post Keto Peppermint Mocha Latte appeared first on Keto-Paleo.

Basic Crust:

2 eggs

2 teaspoons Swerve granulated sweetener

1 teaspoon vanilla extract

½ cup of butter, cut in small cubes

2 teaspoons arrowroot

½ cup Almond Flour

½ cup Coconut Flour

Filling:

½ cup Swerve sweetener

½ teaspoon salt

1 tablespoon pumpkin spice

1 can pumpkin puree

1 can coconut milk

2 eggs

Crust:

1.Combine all crust ingredients in a food processor. Pulse all ingredients until crumbly and bake at 350 degrees until slightly browned on the edges of the crust. Approximately 10-12 minutes. Allow the crust to cool completely.

2.Combine all filling ingredients until well blended and pour into baked pie crust. Cover edges with foil.

3.Bake at 350 degrees for 45-50 minutes or until center is firm. The center of the pie should be 175 degrees.

Nutritional info and KetoCheck Rating

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto Pumpkin Pie appeared first on Keto-Paleo.

Basic Crust:

2 eggs

2 teaspoons Swerve granulated sweetener

1 teaspoon vanilla extract

½ cup of butter, cut in small cubes

2 teaspoons arrowroot

½ cup almond flour

½ cup coconut flour

Filling:

3 oz. baker’s chocolate, melted

1 cup butter, room temperature or slightly softer

1/2 cup Swerve sweetener

50 drops Stevia liquid sweetener (2 full droppers)

1 teaspoon vanilla

1 scoop Quest Coconut oil powder

4 eggs, room temperature

Crust:

1. Combine all crust ingredients in a food processor.

2.Pulse all ingredients until crumbly and bake at 350 degrees until slightly browned on the edges of the crust. Approximately 10-12 minutes. Allow the crust to cool completely.

3.Melt baking squares in a small saucepan until just melted and set aside.

4.Beat butter, vanilla, liquid stevia, coconut oil powder and Swerve sweetener until fluffy. Add melted chocolate.

5.Continue to beat all ingredients until incorporated then slowly beat in 1 egg at a time. Do not add the next egg until the previous one is completely incorporated into the mixture.

6.Spoon into cooled crust and refrigerate for at least 3 hours to allow filling to set up properly.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

Email: [email protected]

Instagram: ketogenicinthekitchen

The post Keto French Silk Pie appeared first on Keto-Paleo.