Keto Detox Recipes Ebook-V03 PDF

The Keto
DETox
COOK
BOOK
TA B L E O F C O N T E N T S
Breakfast Chicken Tomato Cucumber Salad . . . . . . . . . . . . . 31
Cinnamon Toast Pork Rinds . . . . . . . . . . . . . . . . . . . . 2 Keto Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Sweet Devil Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Portobello Bacon Burgers . . . . . . . . . . . . . . . . . . . . . 34
Scrambled Cinnamon & Cream Chimichurri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Cheese Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cauliflower Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Breakfast Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Chicken Grape Salad . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Jerk Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Baked Salmon with Lemon & Butter . . . . . . . . . 40
Strawberry Lemon Chia Pancakes . . . . . . . . . . . . . 7 Low Carb Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Smoked Salmon Stuffed Avocados . . . . . . . . . . . . . 8 Stuffed Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Green Egg Omelet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Chili Salmon with Tomato & Asparagus . . . . . . . 44
Baked Bacon Omelet . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Keto Pimiento Cheese Meatballs . . . . . . . . . . . . . . 45
Pancakes With Berries & Whipped Cream . . . . . 11 Italian Cabbage Stir-Fry . . . . . . . . . . . . . . . . . . . . . . . 46
Curred Salmon With Scrambled Meat Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Eggs & Chives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Chicken Ceaser Salad . . . . . . . . . . . . . . . . . . . . . . . . . 50
Frittata With Fresh Spinach . . . . . . . . . . . . . . . . . . . 13 BLT On Oopsie Bread . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Coconut Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Avocado Cauliflower Rice . . . . . . . . . . . . . . . . . . . . . 53
Fried Eggs With Kale & Pork . . . . . . . . . . . . . . . . . . . 15 Zucchini & Sausage Boats . . . . . . . . . . . . . . . . . . . . . 54
Mushroom & Cauliflower Grits . . . . . . . . . . . . . . . . 16
Dinner
Cauliflower Hash Browns . . . . . . . . . . . . . . . . . . . . . 17
General Tso’s Chicken . . . . . . . . . . . . . . . . . . . . . . . . . 56
Egg & Bacon Fat Bomb . . . . . . . . . . . . . . . . . . . . . . . . . 18
Chicken Pad Thai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Ham & Cheese Eggs Cups . . . . . . . . . . . . . . . . . . . . . . 19
Baked Lemon Butter & Cod . . . . . . . . . . . . . . . . . . . 60
Keto Mashed Cauliflower & Bacon Patties . . . . 20
Onion Bacon Wrapped Meatballs . . . . . . . . . . . . . . 61
Cheese Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Philly Cheesesteak Meatloaf . . . . . . . . . . . . . . . . . . 62
Egg Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Cowboy Ribeye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Egg Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Herb-Marinated Sirloin Roast . . . . . . . . . . . . . . . . . 65
Lunch Parmesan-Encrusted Halibut . . . . . . . . . . . . . . . . 66
Spicy Lobster Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Tortilla With Ground Beef & Sales . . . . . . . . . . . . 67
Sage Sausage Scotch Eggs . . . . . . . . . . . . . . . . . . . . . 27 Hamburger Patties With Creamy
Pork & Green Bean Tomato Sauce & Fried Cabbage . . . . . . . . . . . . . . . 69
Alfredo Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Crunch Keto Chicken Drumsticks With
Chicken Avocado Salad . . . . . . . . . . . . . . . . . . . . . . . 30 Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Lasagna Stuffed Mushroom . . . . . . . . . . . . . . . . . . . 73 Keto Berry Mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Cheeseburger Casserole With Bacon . . . . . . . . . . 74 Oven-Baked Brie Cheese . . . . . . . . . . . . . . . . . . . . . 107
Creamy Carbonara Chicken . . . . . . . . . . . . . . . . . . . 76
Snacks
Baked Buffalo Chicken Tenders . . . . . . . . . . . . . . . 78
Baked Cheddar Chips . . . . . . . . . . . . . . . . . . . . . . . 109
Keto Mexican Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Tiny Mozzarella Stick . . . . . . . . . . . . . . . . . . . . . . . . 110
Salmon With Miso . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Creamy Crab Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Stuffed Beef Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Buffalo Cauliflower . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Chicken Crockpot Stew . . . . . . . . . . . . . . . . . . . . . . . 83
Keto Steak & Broccoli Stir-Fry . . . . . . . . . . . . . . . . . 84 Spicy Buttered Beans . . . . . . . . . . . . . . . . . . . . . . . . . 114
Tuna & Egg Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Crisp Bacon & Blue Cheese . . . . . . . . . . . . . . . . . . . 115
Grilled Veggie Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Roast Beef & Cheddar Plate . . . . . . . . . . . . . . . . . . . 87 Keto Cheese & Bacon Balls . . . . . . . . . . . . . . . . . . . 118
Fried Chicken With Broccoli . . . . . . . . . . . . . . . . . . . 88 Keto Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Broccoli & Cauliflower Gratin Cheese Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

With Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Drinks
Pimiento Cheese Meatballs . . . . . . . . . . . . . . . . . . . 90
Coconut Green Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Italian Meatballs With Mozzarella Cheese . . . . 91
Chocolate Peanut Butter Smoothie . . . . . . . . . . . 124
Italian Meatballs With Mozzarella Cheese . . . . 93
Salted Chocolate & Macadamia
Slow Cooked Chick With Broccoli Salad . . . . . . 94
Nut Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Desserts & Treats Keto Cinnamon Coffee . . . . . . . . . . . . . . . . . . . . . . . 126
Pork & Green Bean Bulletproof Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Alfredo Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Keto Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Keto Carrot Mug Cake . . . . . . . . . . . . . . . . . . . . . . . . 98
Lemon Coconut Fat Bomb . . . . . . . . . . . . . . . . . . . 99 Extras
Lemon Fluff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 Bacon Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Dark Chocolate Bark . . . . . . . . . . . . . . . . . . . . . . . . . 101 Avocado Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

Keto Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Keto Blue Cheese Dressing . . . . . . . . . . . . . . . . . . . 132
Savory Sesame Fat Bomb . . . . . . . . . . . . . . . . . . . . . 104 Low Carb Salsa Dressing . . . . . . . . . . . . . . . . . . . . . 133
Cinnamon & Cardamon Fat Bombs . . . . . . . . . . . 105 Keto Ranch Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
THE KETO DETOX C O O K B O O K B Y LO S S I LVA
Breakfast
CinnamonToast Pork Rinds
PREP TIME: 5 MINUTES
Calories: 483
Fat: 37g
Protein: 35g
Carbohydrates: 1g
Ingredients:
¼ cup organic heavy (whipping)
cream 2 drops liquid vanilla stevia
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon sea salt (optional)
1 cup crushed pork rinds
P R E PA R AT I O N :
In a small bowl, store together heavy cream, vanilla stevia, cinnamon, nutmeg, & salt.
Store in the pork rinds & you’re done!
THE KETO DETOX 2 C O O K B O O K B Y LO S S I LVA

Sweet Devil Eggs
PREP TIME: 15MINUTES - 2 SERVINGS
Calories: 184
Fat: 15g
Protein: 12g
Carbohydrates: 1g
Ingredients:
4 large free-range eggs
hardboiled and peeled
2 tablespoons mayonnaise
1 tablespoon Sugar-Free Vanilla Bean Sweetener
⅛ teaspoon ground cinnamon
1. Halve the eggs lengthwise and scoop the yolks into a small bowl. Place the egg white halves on
a plate.
2. Add the mayonnaise, sweetener, and cinnamon to the yolks and mash them together.
3. Transfer the yolk mixture to a zipper-top plastic bag and cut off a small corner of the bag at
the bottom. Pipe some of the yolk mixture into each egg white half.

Scrambled Cinnamon& Cream
Cheese Eggs
PREP TIME: 10 MINUTES - 6 SERVINGS
Calories: 119
Fat: 11g
Protein: 6g
Carbohydrates: 1g
Ingredients:
6 tablespoons organic cream cheese
2 tablespoons organic heavy (whipping) cream
1 teaspoon coconut flour
½ teaspoon ground cinnamon Sweetener
1 tablespoon Golden Ghee
Sugar-free maple syrup
1. In a blender, combine the cream cheese, heavy cream, eggs, coconut flour, cinnamon, and
sweetener to taste. Blend until well mixed.
2. In a medium skillet, melt the ghee over medium heat. Pour in the cream cheese and egg
mixture. Using a spatula, gently stir the mixture to scramble it until it is cooked through, about
5 minutes.
3. Transfer to a plate and drizzle with your favorite keto-friendly sugar-free maple syrup. Serve
immediately

Breakfast Tacos
PREP TIME: 10 MINUTES - 2 SERVINGS
Calories: 895
Fat: 79g
Protein: 40g
Carbohydrates: 8g
Ingredients:
2 tablespoons organic heavy (whipping) cream
1 tablespoon Golden Taco Seasoning
Extra-virgin olive oil
2 cups shredded organic Mexican cheese blend
1 tablespoon Golden Ghee
1 avocado, peeled, pitted
sliced Cayenne pepper sauce
1. In a medium bowl, whisk together the eggs, heavy cream, and taco seasoning. Set aside.
2. To make the taco “shells,” grease a nonstick skillet with olive oil and place it over medium heat.
Once the oil is hot, put ½ cup of cheese in the middle of the skillet, making a circle of cheese
about 4 inches in diameter. Cook the cheese until it is bubbling and starts to brown ever so
slightly, 3 to 5 minutes. Remove it from the skillet and form it into a taco shell shape. Stand it
upside down to cool. Repeat this process to create 3 more taco shells.
3. Wipe out the skillet, then place it back over medium heat and add the ghee. Once melted, give
the egg mixture a quick stir and add it to the skillet. Gently stir the eggs until scrambled and
cooked through, about 5 minutes.
4. To serve, divide the eggs between the taco “shells” and top with the avocado slices and a dash
of cayenne pepper sauce

Jerk Bacon
4 SERVINGS
Calories: 240
Fat: 24g
Protein: 4g
Carbohydrates: 0g
Ingredients:
1 pound uncured centercut bacon
2 pinches cayenne pepper
2 pinches onion powder
2 pinches dried thyme
2 pinches coconut sugar
Pinch smoked paprika
Pinch ground ginger
Pinch ground allspice
Pinch ground nutmeg
Pinch ground cinnamon
Pinch garlic powder
Pinch coarsely ground black pepper
Pinch red pepper flakes
1. Preheat the oven to 400°F.
2. Line two rimmed baking sheets with parchment paper.
3. Place the bacon strips in a single layer on the sheets.
4. In a small bowl, mix all the seasonings. Sprinkle this mixture over the bacon strips.
5. Bake the bacon to your desired crispiness, 15 to 20 minutes (no need to flip the bacon midbake).
6. Remove the bacon from the oven and let it cool for a few minutes before serving

Strawberry LemonChia Pancakes
3 S E RV I N G - 2 PA N C A K E S P E R S E RV I N G S
Calories: 312
Fat: 21g
Protein: 14g
Carbohydrates: 15g
Ingredients:
1 cup raw cashews
½ teaspoon baking soda
2 eggs
¼ cup cottage cheese
1 teaspoon vanilla extract
1 ½ teaspoon stevia
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chia seeds
1/3 cup strawberries, diced
1. In a blender, grind cashews until a powder like consistency, careful to not over blend or it will
turn into butter.
2. Add the rest of the ingredients to the blender, except for strawberries and chia seeds.
3. Blend until smooth. Once thoroughly mixed fold in strawberries and chia seeds. Heat a griddle
to medium heat and spray with nonstick cooking spray.
4. Pour about ¼ cup of pancake mix onto preheated grill.
5. Allow to cook about 2-3 minutes until edges are set and then flip.
6. Cook for another 1-2 minutes. Serve warm with sugar free syrup.

Smoked SalmonStuffed Avocados
2 SERVINGS
Calories: 345
Fat: 29g
Protein: 18g
Carbohydrates: 6g
Ingredients:
5 ounces smoked salmon, chopped or shredded
2 tablespoons paleo mayo
1 medium avocado garlic
herb seasoning, to taste
fresh chives, chopped sea salt, to taste
1. In a small bowl combine smoked salmon, mayo, and seasonings, mix until thoroughly
combined.
2. Cut avocado in half and remove pit.
3. Divide salmon mixture and place in the middle of avocado, sprinkle with chives.

Green Egg Omelet
1 SERVING
Calories: 660
Fat: 55g
Protein: 34g
Carbohydrates: 9g
Ingredients:
2 eggs
1 egg yolk
½ cup chopped kale, stems removed
½ cup spinach
2 teaspoons Kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
2 slices bacon, already cooked and diced
1 tablespoon feta or goat cheese
1. In a blender, combine eggs, kale, spinach, salt, pepper and garlic powder; blend until smooth.
2. In an omelet pan, heat the oil and butter at medium heat. Once the oil/butter are hot, add the
egg and leafy green vegetable mixture, along with the chopped bacon. Cook the eggs as you
would with scrambled eggs until it begins to set.
3. Flip omelet to cook through on the other side. Sprinkle the cheese over the top and fold the
omelet in half.

Baked BaconOmelet
2 SERVINGS
Calories: 737
Fat: 87g
Protein: 12g
Carbohydrates: 2g
Ingredients:
4 eggs
5 oz. bacon cut in cubes
3 oz. butter
2 oz. fresh spinach
1 tablespoon finely chopped fresh chives (optional)
salt and pepper
1. Preheat the oven to 400°F (200°C). Grease an individual serving-sized baking dish with butter.
2. Fry bacon and spinach in the remaining butter.
3. Whisk the eggs until frothy. Mix in the spinach and bacon, including the fat left from frying.
4. Add some finely chopped chives. Season to taste with salt and pepper.
5. Pour the egg mixture into baking dish(es) and bake for 20 minutes or until set and golden
brown.
6. Let cool for a few minutes and serve.

Pancakes With Berries &
Whipped Cream
X SERVINGS
Calories: 425
Fat: 39g
Protein: 13g
Carbohydrates: 5g
Ingredients:
4 eggs
7 oz. cottage cheese
1 tablespoon ground psyllium husk powder
2 oz. butter or coconut oil
8 tablespoons fresh raspberries or fresh blueberries or
fresh strawberries
1 cup heavy whipping cream
1. Add eggs, cottage cheese and ground psyllium husk powder to a medium size bowl and mix
together. Let sit for 5-10 minutes to thicken.
2. Heat up butter or oil in a non-stick skillet. Fry the pancakes on low to medium heat for 3–4
minutes on each side. Don’t make them too big or they will be hard to flip.
3. Add heavy whipping to a separate bowl and whip it until soft peaks form.
4. Serve the pancakes with whipped cream and berries of your choice.

Curred SalmonWith Scrambled
Eggs & Chives
X SERVINGS
Calories: 732
Fat: 60g
Protein: 48g
Carbohydrates: 2g
Ingredients:
2 eggs
2 tablespoons butter
4 tablespoons heavy whipping cream
1 tablespoon fresh chives, chopped
2 oz. cured salmon
salt and pepper
1. Whisk the eggs thoroughly. Melt the butter in a pan, and then stir in the eggs. Add the cream
and heat carefully while stirring.
2. Let the mixture simmer over low heat for a few minutes while stirring constantly to make the
eggs creamy.
3. Season with chopped chives, salt, and freshly ground pepper. Serve with a few slices of cured
salmon.

Frittata With Fresh Spinach
4 SERVINGS
Calories: 661
Fat: 59g
Protein: 27g
Carbohydrates: 4g
Ingredients:
5 oz. diced bacon or chorizo
2 tablespoons butter, for frying
8 oz. fresh spinach
8 eggs
5 oz. shredded cheese
salt and pepper
1. Preheat the oven to 350°F (175°C).
2. Fry the bacon in butter on medium high heat until crispy. Add the spinach and stir until wilted.
Remove the pan from the heat and set aside.
3. Whisk the eggs and cream together and pour into a greased baking dish (9x9 inches) or in
individual ramekins.
4. Add the bacon, spinach and cheese on top and place in the middle of the oven. Bake for 25–30
minutes or until set in the middle and golden brown on top.

Coconut Porridge
1 SERVING
Calories: 661
Fat: 49g
Protein: 9g
Carbohydrates: 4g
Ingredients:
1 oz. butter or coconut oil
1 egg
1 tablespoon coconut flour
1 pinch ground psyllium husk powder
4 tablespoons coconut cream
1 pinch salt
1. Add all ingredients to a non-stick saucepan. Mix well and place over low heat. Stir constantly
until you achieve your desired texture.
2. Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and
enjoy!

Fried Eggs With Kale & Pork
1 SERVING
Calories: 661
Fat: 99g
Protein: 26g
Carbohydrates: 8g
Ingredients:
½ lb kale
3 oz. butter
6 oz. smoked pork belly or bacon
4 tablespoons frozen cranberries
1 oz. pecans or walnuts
4 eggs
salt and pepper
1. Trim and chop the kale into large squares. (Pre-washed baby kale is a terrific shortcut.) Melt
two thirds of the butter in a frying pan and fry the kale quickly on high heat until slightly
browned around the edges.
2. Remove the kale from the frying pan and set aside. Sear the pork belly or bacon in the same
frying pan until crispy.
3. Lower the heat. Return the sautéed kale to the pan and add the cranberries and nuts. Stir until
warmed through. Reserve in a bowl.
4. Turn up the heat and fry the eggs in the rest of the butter. Salt and pepper to taste. Plate two
fried eggs with each portion of greens and serve immediately.

Mushroom & Cauliflower Grits
4 SERVINGS
Calories: 455
Fat: 36g
Protein: 15g
Carbohydrates: 11g
Ingredients:
6 ounces baby Portobello mushrooms, sliced
3 cloves garlic, minced
1 tbsp rosemary
½ cup walnuts, chopped
1 tbsp paprika
2 tbsp olive oil
588 g cauliflower, chopped
½ cup water
1 cup half and half
1 cup sharp cheddar cheese, shredded
2 tbsp butter
Salt
1. Preheat the oven to 400 degrees F, then lay the mushrooms and walnuts on a lined cookie
sheet, sprinkle with garlic, paprika, rosemary, salt, and olive oil
2. Bake for 15 minutes
3. Place the cauliflower in a food processor, pulse until fine
4. Steam the cauliflower until tender with the water
5. Add half and half to the cauliflower, cook on low until the cream is warm
6. Add the cheese and butter to the cauliflower mixture, stir until creamy
7. Pour the cauliflower “grits” into a bowl and top with mushrooms

Cauliflower Hash Browns
6 SERVINGS
Calories: 164
Fat: 11g
Protein: 7g
Carbohydrates: 3g
Ingredients:
3 cups of grated cauliflower
1 large egg
¾ cup of shredded cheddar cheese
¼ teaspoon of cayenne pepper
¼ teaspoon of garlic powder
½ teaspoon of salt
1/8 teaspoon of pepper
1. Grate entire head of cauliflower.
2. Microwave for 3 minutes and let cool. Place in paper towels or cheese cloth and ring out all the
excess water.
3. Place rung out cauliflower in a bowl, add rest of ingredients and combine well.
4. Form into six square shaped hash browns on a greased baking tray.
5. Place in a 400 degree oven for 15-20 minutes.
6. Let cool for 10 minutes and hash browns will firm up.

Egg & BaconFat Bomb
6 SERVINGS
Calories: 185
Fat: 18g
Protein: 5g
Carbohydrates: 1g
Ingredients:
2 large eggs
¼ cup of butter
2 tablespoons of mayonnaise
Pepper
¼ teaspoons of salt
4 large slices of bacon
1. Preheat the oven to 375 F. Line a baking tray with baking paper. Lay the bacon strips out flat on
the baking paper, leaving space so they don’t overlap. Place the tray in the oven and cook for
about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices.
When done, remove from the oven and set aside to cool down.
2. Boil the eggs. Fill a small saucepan with water up to three quarters. Add pinch of salt. Bring to
a boil. Using a spoon, dip each egg in and out of the boiling water. To get the eggs hard-boiled,
you need round 10 minutes. This timing works for large eggs. When done, remove from the
heat and place in a bowl filled with cold water. When chilled, peel off the shells.
3. Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork.
4. Add the mayonnaise, season with salt and pepper and mix well. Pour in the bacon grease
and combine well. Place in the fridge for 20-30 minutes or until it’s solid and easy to form fat
bombs.
5. Crumble the bacon into small pieces and prepare for “breading.” Remove the egg mixture from
the fridge and start creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball
in the bacon crumbles and place on a tray that will fit in the fridge.

Ham & Cheese Eggs Cups
12 SERVINGS
Calories: 82
Fat: 4g
Protein: 9g
Carbohydrates: 2g
Ingredients:
9 oz thinly sliced deli ham, divided
6 large eggs
2 egg whites
¼ cup skim milk
¼ teaspoon salt
1/8 teaspoon pepper
½ cup chopped fresh spinach leaves
2 oz shredded 2% sharp cheddar cheese, divided
1. Preheat the oven to 350.
2. Lightly mist 12 cups in a muffin tin with cooking spray.
3. Press a slice of ham into each cup of the muffin tin, arranging the edges to form a ham cup.
4. Chop up the remaining ham (my slices were about ½ ounce each so I had around 3 ounces
remaining) and set aside.
5. In a mixing bowl, combine the eggs, egg whites, milk, salt and pepper and whisk together until
yolks and whites are fully combined and beaten. Add the reserved chopped ham, the spinach
and half of the shredded cheddar and stir together to combine.
6. Spoon the egg mixture evenly into the ham cups and then top each cup with the remaining
shredded cheese. Place the tin in the oven and bake for 18-20 minutes until the eggs are set.

Keto Mashed Cauliflower
& BaconPatties
3 SERVINGS
Calories: 332
Fat: 28g
Protein: 11g
Carbohydrates: 8g
Ingredients:
294 grams of cauliflower florets, cut into small pieces
2 tbsp heavy whipping cream
4 tbsp butter
3 pieces of bacon, diced
½ small onion, diced
50 grams of leeks, sliced
1 green onion, sliced
1 tsp garlic, minced
¼ cup mozzarella cheese, grated
¼ cup parmesan cheese, grated
1. Put cauliflower, 1 tbsp butter, and 2 tbsp heavy whipping cream into a microwave-friendly bowl
2. Microwave the mixture for four minutes on high, mix, and then microwave for another 4
minutes
3. Stir the mixture until it’s creamy, and then add in the mozzarella cheese
4. Cook the bacon in a pan until it’s thoroughly cooked, remove the bacon, but not the grease
5. Place the garlic, onions, and leeks in the bacon grease, cook until soft
6. Combine the bacon, garlic, onions, leeks, and cauliflower mixture together

7. Melt the remaining butter in a pan
8. Place three eggs rings in the warmed pan and pour the new mixture into each
9. Cook for three minutes on each side

Cheese Waffles
12 SERVINGS
Calories: 195
Fat: 17g
Protein: 5g
Carbohydrates: 3g
Ingredients:
1 1/3 cup coconut flour
3 tsp baking powder
1 tsp ground sage
½ tsp salt
¼ tsp garlic powder
2 cups coconut milk
½ cup water
2 eggs
3 tsp coconut oil
1 cup shredded cheddar cheese
1. Turn on your waffle iron
2. Mix the coconut flour, baking powder, sage, salt, and garlic powder together in a bowl
3. Add the coconut milk, water, eggs, coconut oil and cheddar cheese to the mixture, combine well
4. Scoop around 1/3 of a cup of the batter into your waffle iron, make as usual (note: the time
to cook the waffles will depend on your waffle iron, some work at a hotter temperature than
others)

Egg Butter
2 SERVINGS
Calories: 664
Fat: 69g
Protein: 12g
Carbohydrates: 1g
Ingredients:
4 eggs
5⅓ oz. butter
½ teaspoon sea salt
¼ teaspoon ground black pepper
1. Place the eggs gently in a pot, and cover them with cold water. The cold water just needs to
cover the eggs. Bring to a boil without a lid.
2. Let the eggs simmer for about 8 minutes. Next, cool the eggs down quickly in cold water.
3. Peel and chop the eggs finely. Stir in the butter, salt and pepper. Add optional flavoring; see
suggestions, below.
4. Serve as-is or as a topping on seed crackers or as a dip for veggies.

Egg Butter
2 SERVINGS
Calories: 898
Fat: 87g
Protein: 17g
Carbohydrates: 9g
Ingredients:
1 lb grated cauliflower
3 oz. butter
salt and pepper
4 eggs
3 oz. pimientos de padron or poblano peppers
1 teaspoon olive oil
½ cup mayonnaise
1 teaspoon garlic powder or onion powder (optional)
1. Mix mayonnaise and garlic or onion powder in a small bowl and set aside.
2. Grate the cauliflower, including the stem; either use a grater or chop into rough but fairly small
pieces in a food processor.
3. Fry grated cauliflower for about five minutes in a generous amount of butter or oil. Season
with salt and pepper to taste.
4. Brush some oil on the poblanos. Fry or grill until the skin starts to bubble a little bit.
5. Fry the eggs as you like them. Season with salt and pepper to taste. Serve directly with the
roasted poblanos and cauliflower hash. Top with a nice dollop of the seasoned mayo.

Lunch
Spicy Lobster Salad
4 SERVINGS
Calories: 91
Fat: 9g
Protein: 2g
Carbohydrates: 2g
Ingredients:
⅓ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon sriracha
1 ½ teaspoons minced fresh tarragon
Pinch sea salt
1 cup frozen precooked Maine lobster meat
¼ cup chopped celery
1. In a medium bowl, mix the mayonnaise, lemon juice, sriracha, tarragon, and salt.
2. Stir in the lobster and celery until well mixed.

Sage Sausage Scotch Eggs
4 SERVINGS
Calories: 517
Fat: 21g
Protein: 76g
Carbohydrates: 2g
Ingredients:
2 pounds free-range ground pork
2 teaspoons chopped fresh sage leaves
1 teaspoon fennel seed
½ teaspoon grated fresh nutmeg
¼ teaspoon dried marjoram
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
12 large free-range eggs, hardboiled and peeled
2. Line two rimmed baking sheets with parchment paper.
3. In a large bowl, combine the pork, sage, fennel seed, nutmeg, marjoram, salt, and pepper. Use
your hands to mix the ingredients together and form into 12 meatballs. Place the meatballs on
the lined baking sheets and flatten them out.
4. Place one hardboiled egg in the middle of each flattened meatball and wrap the meat around
each egg, leaving no gaps or holes.
5. Bake until the sausage is cooked through, about 15 minutes.

Pork & Green Bean
Alfredo Casserole
4 SERVINGS
Calories: 904
Fat: 73g
Protein: 54g
Carbohydrates: 12g
Ingredients:
1 tablespoon extra-virgin olive oil
½ white onion, chopped
1 pound free-range ground pork Pinch sea salt Pinch
freshly ground black pepper 1 (8-ounce) package organic
cream cheese, at room temperature
1 cup organic heavy (whipping) cream
¼ cup Golden Ghee
melted 2 tablespoons minced garlic
½ teaspoon garlic salt
½ teaspoon freshly ground white pepper
¼ cup grated organic Parmesan cheese
4 cups trimmed green beans
2 cups shredded organic Cheddar cheese
2. In a medium skillet, heat the olive oil over medium heat. When it is hot, add the onion and cook
until soft, about 3 minutes. Add the pork, salt, and black pepper to the pan. Brown the sausage
until cooked through, stirring to break up any clumps, about 5 minutes.

3. Meanwhile, in a medium bowl, whisk the cream cheese, heavy cream, and ghee into a light
cream sauce. If necessary, microwave the sauce in 15-second intervals to achieve a smooth
consistency. Stir in the garlic, garlic salt, and white pepper. Then stir in the Parmesan cheese.
Add the green beans to the bowl and toss to coat them with the sauce.
4. Transfer the cooked pork to a baking dish and top it with the green beans and sauce. Sprinkle
the Cheddar cheese over the top.
5. Bake for 30 minutes. Serve hot.

Chicken Avocado Salad
1 SERVING
Calories: 423
Fat: 27g
Protein: 23g
Carbohydrates: 15g
Ingredients:
3 cups mixed greens salad
¼ medium avocado, sliced
½ cup strawberries, sliced
2 ½ ounces grilled chicken breast
2 tablespoons raspberry vinaigrette dressing
2 tablespoons pecans
1. Layer all ingredients in a bowl.
2. Drizzle with dressing and enjoy immediately!

Chicken Tomato Cucumber Salad
1 SERVING
Calories: 304
Fat: 15g
Protein: 12g
Carbohydrates: 33g
Ingredients:
8 ounces chicken breast, cooked and cubed
2 cups cherry tomatoes, halved
2 cups cucumbers, peeled and chopped
¼ cup chopped red onion
2 ounces feta cheese
1 tablespoon red wine vinegar
1 teaspoon lemon juice
2 tablespoons sliced basil salt and pepper, to taste
1. In a bowl place all ingredients, except for liquids, into a bowl.
2. Toss until well combined. In a small bowl whisk olive oil, lemon juice, and vinegar.
3. Once mixed drizzle over salad and toss until well coated.
4. Chill for 1-2 hours for best flavor or enjoy immediately

Keto Chili
8 SERVINGS
Calories: 420
Fat: 34g
Protein: 17g
Carbohydrates: 14g
Ingredients:
3 tablespoons olive oil
1 yellow onion, diced
1 green pepper, diced
1 pound ground beef (80% lean/20% fat)
½ pound ground Italian sausage
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne
1 (14.5-oz.) can diced tomatoes
1 (6-oz.) can tomato paste
Kosher salt and pepper
4 ripe avocados, diced
Green onions, sliced (optional garnish)
Cilantro, chopped (optional garnish)
Jalapeños, diced (optional garnish)
Shredded cheddar cheese (optional garnish)
Sour cream (optional garnish)
1. In a large soup pot, heat the olive oil at medium-high heat. Add the onion and green pepper,
and stir for about 3-4 minutes until it begins to soften. Add the ground beef and ground Italian
sausage. Season with salt and pepper. Stir continuously until meat is browned.

2. Add all the spices, diced tomatoes, and tomato paste, and stir together until thoroughly
combined. Bring to a boil, reduce heat to low, cover and simmer for 40-45 minutes, stirring
occasionally. Check seasoning and add more salt and pepper to your taste.
3. Top each bowl with half of a chopped avocado and serve.
4. Garnish with cheddar cheese, sour cream, green onions, cilantro, and jalapeños, if desired.

Portobello BaconBurgers
1 SERVING
Calories: 1121
Fat: 101g
Protein: 46g
Carbohydrates: 7g
Ingredients:
2 large portobello mushroom caps, stems and gills
removed
1 tablespoon balsamic vinegar
2 teaspoons salt, divided
1 teaspoon black pepper, divided
2 slices bacon
6 ounces ground beef
½ teaspoon onion powder
½ teaspoon Worcestershire sauce
2 slices cheddar cheese (or cheese of your preference)
1 slice tomato
¼ cup mixed greens or arugula
1 tablespoon reduced-sugar ketchup
1. Put the portobello mushroom caps in a bowl or shallow dish and add the olive oil, balsamic
vinegar, and half of the salt and pepper; marinate for at least 30 minutes.
2. Cook the bacon in a skillet at medium-low heat until crispy, flipping over a couple of times to
evenly cook each side. Set aside for later use as a topping.
3. Turn the grill on medium-high heat (about 200-300 degrees). In a bowl, mix together the
ground beef, garlic powder, onion powder, Worcestershire sauce, and the rest of the salt and
pepper. Form into a patty, ideally not quite as wide as the portobello “buns.”

4. Put the portobello mushrooms and the burger on the grill (you may need to do this separately
if you are preparing multiple servings). Cook the portobello mushrooms for about 3-4 minutes
on each side until they are soft and heated through. The burger will take about 5-6 minutes on
each side for medium-rare. Put the cheese on the burger for the last minute of cooking to melt.
5. Assemble your burger with the bacon and the rest of the toppings between the portobello
mushrooms.

Chimichurri
16 SERV I N GS
Calories: 46
Fat: 4g
Protein: 1g
Carbohydrates: 1.5g
Ingredients:
1 shallot
4 cloves garlic
½ cup cilantro
½ cup parsley
juice from 1 lemon
3 tablespoons red wine vinegar
2 teaspoons crushed red pepper
pinch kosher salt
pinch black pepper
¼ cup olive oil
1. Combine all ingredients except the olive oil in a food processor. Blend and pour the oil through
the top in a steady stream.
2. Adjust seasoning and whisk in more oil and/or a couple of tablespoons of water if needed to
thin.

Cauliflower Soup
4 OR 8 SERVINGS
Calories: 680
Fat: 62g
Protein: 19g
Carbohydrates: 15g
Ingredients:
1 large head cauliflower
6 pieces bacon, diced
1 onion, chopped
2 teaspoons fresh thyme
3 cups vegetable or chicken stock
2 cups heavy cream
½ cup Parmesan, grated
½ whole milk yogurt
Kosher salt and freshly ground black pepper
dash of Tabasco
1 tablespoon chives, chopped (optional garnish)
1. 1. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
2. In a large soup pot, cook the bacon slowly over low-medium heat, stirring often with a wooden
spoon for about 8-10 minutes until bacon is starting to crisp and most of the fat is rendered.
3. Add the butter and the onion and garlic; cook until softened, but not browned (about 5
minutes).

4. Add the cauliflower, thyme, and stock; bring to a boil. Reduce the heat to a simmer, add heavy
cream, cover, and cook until the cauliflower is very soft and falling apart, about 15-20 minutes.
5. Remove from heat. Use a handheld immersion blender to puree the soup, or puree it in
6. Blender and return it to the pot. Add the Parmesan, whole milk yogurt and Tabasco and stir
until smooth. Season to taste with salt and black pepper. Garnish with chives.

Chicken Grape Salad
1 SERVING
Calories: 741
Fat: 62g
Protein: 29g
Carbohydrates: 3g
Ingredients:
1 pound chicken thighs, skinless and boneless
1 teaspoon Kosher salt
½ teaspoon ground black pepper
½ cup red grapes, halved
1 stalk celery, finely diced
1 cup mayonnaise
¼ cup sour cream
¼ teaspoon onion powder
4 drops liquid Stevia
dash of Tabasco
1. Make the dressing by combining the remaining ingredients in a separate bowl. Then toss
dressing with chicken mixture until it is coated evenly. Adjust seasoning as needed.
2. Preheat oven to 400°. Line a sheet pan with parchment paper. Coat chicken with olive oil,
then season with salt and pepper. Lay chicken flat on the sheet pan and roast in oven for 10-15
minutes until a temperature of at least 165° is reached.
3. Let chicken cool, then shred with two forks or dice into chunks. Transfer to a large bowl. Add
grapes and celery.

Baked Salmonwith
Lemon& Butter
6 SERVINGS
Calories: 573
Fat: 49g
Protein: 31g
Carbohydrates: 1g
Ingredients:
2 lbs salmon
1 teaspoon sea salt
ground black pepper
7 oz. butter
1 lemon
2. Grease a large baking dish with olive oil. Place the salmon, with the skin-side down, in the
prepared baking dish. Generously season with salt and pepper.
3. Slice the lemon thinly and place on top of the salmon. Cover with half of the butter in thin
slices.
4. Bake on middle rack for about 20–30 minutes, or until the salmon is opaque and flakes easily
with a fork.
5. Heat the rest of the butter in a small sauce pan until it starts to bubble. Remove from heat and
let cool a little. Gently add some lemon juice.
6. Serve the fish with the lemon butter and a side dish of your choice. See below for suggestions.

Low Carb Pizza
2 SERVINGS
Calories: 1069
Fat: 90g
Protein: 55g
Carbohydrates: 8g
Ingredients:
4 eggs
6 oz. shredded cheese, preferably mozzarella or
provolone
3 tablespoons tomato paste
1 teaspoon dried oregano
1½ oz. pepperoni
olives
5 oz. leafy greens
sea salt and ground black pepper
2. Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give
it a good stir to combine.
3. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment
paper. You can form two round circles or just make one large rectangular pizza. Bake in the
oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
4. Increase the oven temperature to 450°F (225°C).

5. Spread tomato paste on the crust and sprinkle oregano on top. Top with cheese and place the
pepperoni and olives on top.
6. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
7. Serve with a fresh salad on the side.

Stuffed Mushrooms
4 SERVINGS
Calories: 477
Fat: 46g
Protein: 12g
Carbohydrates: 5g
Ingredients:
12 mushrooms
8 oz. bacon
7 oz. cream cheese
3 tablespoons fresh chives, finely chopped
1 teaspoon paprika powder
salt and pepper
2. Start by frying the bacon until really crispy. Let cool and crush into crumbs. Save the
bacon fat.
3. Remove the mushroom stems and chop them finely. Sauté in the bacon fat, adding butter if
needed.
4. Place the mushrooms in a greased baking dish.
5. In a bowl, mix the crumbled bacon with the fried, chopped mushroom stems and the
remaining ingredients. Add some of the mix to each mushroom.
6. Bake for 20 minutes or until the mushrooms turn golden brown.

Chili Salmonwith Tomato
& Asparagus
4 SERVINGS
Calories: 670
Fat: 57g
Protein: 34g
Carbohydrates: 4g
Ingredients:
1¼ lbs salmon in portion pieces
5 oz. butter
1 - 2 teaspoons sambal oelek or chili paste
1¼ lbs green asparagus
5 oz. cherry tomatoes
2 tablespoons almonds, flaked or chopped
2 tablespoons fresh thyme or fresh parsley
salt
1. Start with melting butter over medium heat. Heat until it gets a nutty scent and turns a nice
toasty-brown color. Stir occasionally and make sure it doesn’t burn. Set aside but keep warm.
2. Brush or thinly spread sambal oelek (or chili paste) all over the salmon. If you’re using chili
paste, dilute with water or oil, so it doesn’t overpower the dish. Salt generously.
3. Fry for a few minutes on each side in a hot and spacious pan with a little olive oil.
4. Cut the asparagus into 3-4 pieces and slice the tomatoes in half. Fry for a few minutes in a pan
with a little oil. Salt and pepper to taste.
5. Serve the salmon on a bed of vegetables with a few sprigs of any fresh herb, freshly roasted
almonds and a splash of browned butter.

Keto Pimiento Cheese Meatballs
4 SERVINGS
Calories: 660
Fat: 53g
Protein: 42g
Carbohydrates: 1g
Ingredients:
⅓ cup mayonnaise
4 tablespoons pimientos or pickled jalapeños
1 teaspoon paprika powder or chili powder
1 tablespoon Dijon mustard
1 pinch cayenne pepper
4 oz. grated cheddar cheese
1½ lbs ground beef
1 egg
salt and pepper
Preparation:
1. Start by mixing all ingredients for the pimiento cheese in a large bowl. Set aside for a few
minutes.
2. Add ground beef and the egg to the mixture. Use a wooden spoon or clean hands to
combine. Salt and pepper to taste.
3. Form large meatballs and fry them in butter or oil in a skillet on medium heat until they are
thoroughly cooked.
4. Serve with a side dish of your choice, a green salad and perhaps a homemade mayonnaise.

Italian Cabbage Stir-Fry
4 SERVINGS
Calories: 1003
Fat: 91g
Protein: 33g
Carbohydrates: 9g
Ingredients:
1⅔ lbs green cabbage
5⅓ oz. butter
1⅓ lbs ground beef
1 teaspoon salt
1 teaspoon onion powder
¼ teaspoon pepper
1 tablespoon white wine vinegar
1 tablespoon tomato paste
2 garlic cloves, finely chopped
3 oz. leeks, thinly sliced
8 tablespoons fresh basil
1 cup mayonnaise or sour cream, for serving
1. Shred the green cabbage finely with a cheese slicer, sharp knife or in a food processor.
2. Fry the cabbage in about half of the butter (or substitute olive oil) in a large frying pan or wok
on medium heat for about 10 minutes, or until just softened.
3. Add vinegar, salt, onion powder, and pepper. Stir and fry for 2-3 minutes, or until well
incorporated. Reserve sautéed cabbage to a bowl.
4. Heat the rest of the butter or oil in the pan. Add the garlic and leeks, and sauté for a minute.
5. Add meat, and continue frying until cooked through. Sauté until most of the liquid has
evaporated.

6. Add tomato paste and mix well. Lower the heat a little and add reserved cabbage and fresh
basil. Stir until cooked through.
7. Adjust seasoning and serve with a dollop of sour cream or mayonnaise and perhaps even a
green salad.

Meat Pie
6 SERVINGS
Calories: 622
Fat: 47g
Protein: 38g
Carbohydrates: 7g
Ingredients:
½ yellow onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons butter or olive oil
1⅓ lbs ground beef or ground lamb
salt and pepper
1 tablespoon dried oregano or dried basil
4 tablespoons tomato paste or ajvar relish
½ cup water
¾ cup almond flour
4 tablespoons sesame seeds
4 tablespoons coconut flour
1 tablespoon ground psyllium husk powder
1 teaspoon baking powder
1 pinch salt
3 tablespoons olive oil or coconut oil
1 egg
4 tablespoons water
8 oz. cottage cheese
2. Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until the onion
is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to
taste.

3. Add tomato paste, pesto or ajvar relish – use what you have on hand. Add water. Lower the
heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the
crust.
4. Mix all the dough 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.
5. Place a round piece of parchment paper in a well-greased springform pan—about 10 inches in

diameter—to make it easier to remove the pie when it’s done. (You can also use a deep-dish pie
pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.
6. Pre-bake the crust for 10-15 minutes. Take it out of the oven and place the meat in the crust.
Mix cottage cheese and shredded cheese together, and layer on top of the pie.
7. Bake for 30-40 minutes on lower rack or until the pie has turned a golden color.
8. Serve with a fresh green salad and dressing.

Chicken Ceaser Salad
1 SERVING
Calories: 1191
Fat: 102g
Protein: 57g
Carbohydrates: 5g
Ingredients:
⅔ lb chicken breasts
salt and pepper
5⅓ oz. bacon
½ Romaine lettuce
2 oz. freshly grated parmesan cheese
½ cup mayonnaise
½ lemon, zest and juice
2 tablespoons grated parmesan cheese
2 tablespoons finely chopped filets of anchovies
salt and pepper
1. Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the
refrigerator.
2. Preheat the oven to 400°F (200°C). Place the chicken breasts in a greased baking dish.
3. Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake
the chicken in the oven for about 20 min or until fully cooked through. You can also cook the
chicken on the stove top if you prefer.
4. Fry the bacon until crisp. Shred the lettuce and place as a base on two plates. Place sliced
chicken and the crispy, crumbled bacon on top.
5. Finish with a generous dollop of dressing and a good grating of parmesan cheese.

BLT On Oopsie Bread
4 SERVINGS
Calories: 496
Fat: 48g
Protein: 11g
Carbohydrates: 4g
Ingredients:
3 eggs
4¼ oz. cream cheese
1 pinch salt
½ tablespoon ground psyllium husk powder (optional)
½ teaspoon baking powder (optional)
5 oz. bacon
2 oz. lettuce
1 tomato, thinly sliced
fresh basil (optional)
1. Preheat oven to 300°F (150°C).
2. Separate the eggs; put the egg whites in one bowl and the yolks in another.
3. Whip egg whites together with salt until very stiff. Preferably using a hand held electric mixer.
You should be able to turn the bowl over without the egg whites moving.
4. Add cream cheese to the egg yolks and mix well. To make the oopsie more bread-like, add in the
optional psyllium seed husk and baking powder.
5. Gently fold the egg whites into the egg yolk mixture— try to keep the air in the egg whites.
6. Put 8 oopsies on a paper-lined baking tray.
7. Bake in the middle of the oven for about 25 minutes – until they turn golden.

8. Fry the bacon in a skillet on medium high heat until crispy.
9. Place the oopsie bread pieces top-side down.
10. Spread 1–2 tablespoon of mayonnaise on each.
11. Place lettuce, tomato, some finely chopped fresh basil and fried bacon in layers between the
bread halves.
12. Serve immediately.

Avocado Cauliflower Rice
6 SERVINGS
Calories: 122
Fat: 7g
Protein: 4g
Carbohydrates: 6g
Ingredients:
1 large head cauliflower, florets removed
1 cup diced yellow onion
1.5 small-medium avocados
1 jalapeño, minced
½ cup cilantro, finely chopped
2 tablespoons lime juice
Salt and pepper, to taste
1. Take your food processor and attach the shredding attachment. Run florets through the
shredding attachment so cauliflower is riced. You can also add the florets to the bowl of the
processor and pulse, or grate florets by hand using a box grater. If you are using store bought
cauliflower rice, you can skip this step.
2. Heat a large sauté pan over medium heat. Add olive oil. Once hot, add diced onions and sauté
for 5 minutes until translucent, stirring occasionally. Add garlic and cook for another minute.
3. Next add the cauliflower rice. Cover and let cook for 8-10 minutes, stirring occasionally, until
softened.
4. While the rice cooks, make the avocado mash. Add avocados to a large mixing bowl and mash
with a fork. Stir in the jalapeño, lime juice, and salt and pepper.
5. Add avocado mixture to cauliflower rice and mix well. Stir in cilantro. Serve with more cilantro
and jalapeño if desired.

Zucchini & Sausage Boats
4 SERVINGS
Calories: 536
Fat: 45g
Protein: 24g
Carbohydrates: 5g
Ingredients:
2 medium zucchini, sliced lengthwise
1 lb of ground sausage
1 cup cheddar cheese, shredded
½ medium onion, chopped
1 tbsp minced garlic
1 tsp paprika
½ tsp red pepper flakes
1 tsp oregano
½ cup of chicken broth
Salt and pepper
1. Preheat the oven to 350 degrees F
2. Scoop out the insides of the sliced zucchini to create zucchini shells
3. Place the insides of the zucchini, onion, garlic, paprika, red pepper flakes, salt, pepper, and
oregano in a pan, sauté until brown on medium heat
4. Add the sausage to the pan, cook on heat until browned
5. Lay the zucchini shells in a glass baking dish
6. Scoop the sausage mixture evenly onto them
7. Sprinkle cheese on top
8. Pour the chicken broth into the bottom of the pan

Dinner
General Tso’s Chicken
Calories: 481
Fat: 37g
Carbohydrates: 6g
Protein: 31g
Ingredients
1 teaspoon hoisin sauce
1 tablespoon Sambal Oelek (hot sauce)
1 tablespoon sesame oil
2 tablespoons erythritol
½ teaspoon xanthan gum
1 teaspoon ginger, minced
6-7 chicken thighs, cubed
½ cup almond flour
pinch of Kosher salt and ground black pepper
2 eggs
½ cup heavy cream
1 cup crushed pork rinds
¼ – ½ cup oil
3 tablespoons soy sauce
3 tablespoons reduced-sugar ketchup
3 tablespoons rice vinegar
1. Cut chicken into 1-inch cubes.
2. Crush-up pork rinds
3. Whisk together eggs & cream in one bowl
4. Mix almond flour and a pinch of salt in second bowl
5. Put crushed pork rinds into third bowl

6. Coat chicken with almond flour, dip into egg/cream mixture, then coat chicken pieces with
pork rinds.
7. Repeat until all of the chicken is done.
8. Heat ¼ cup of oil in a wok or large skillet at medium-high heat. Once hot, cook the chicken
in oil.
9. Whisk together remaining ingredients in a small bowl. Heat a clean wok or skillet at medium-
high heat and add sauce to the plan.
10. Once the sauce begins to bubble, add to the pan and coat the chicken

Chicken Pad Thai
4 SERVINGS
Calories: 710
Fat: 34g
Protein: 90g
Carbohydrates: 13g
Ingredients:
⅛ teaspoon ground ginger
⅛ teaspoon garlic powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 pounds free-range chicken tenders
2 tablespoons peanut oil
3 large free-range eggs, lightly beaten
⅓ cup organic chicken broth
3 tablespoons peanut butter
2 tablespoons tamari
1 tablespoon rice vinegar
½ cup chopped scallion
2 garlic cloves, minced
1 teaspoon red pepper flakes
4 zucchini, spiralized
½ cup bean sprouts
½ cup crushed peanuts, for garnish
1 lime, cut into wedges, for garnish
1. In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Add the chicken
tenders and toss until coated.
2. In a medium skillet, heat the peanut oil over medium-high heat. When the oil is hot, add the
chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the
chicken from the skillet and cut into ¼-inch-thick slices. Set aside.

3. Add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs
from the skillet and set aside.
4. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter,
tamari, vinegar, scallion, garlic, and red pepper flakes. Stir well and cook for 3 minutes.
5. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat
with the sauce, and cook for about 1 minute.
6. Serve the pad thai garnished with the peanuts and lime wedges.

Baked LemonButter & Cod
2 SERVING
Calories: 284
Fat: 18g
Protein: 32g
Carbohydrates: 1g
Ingredients:
4 (6-ounce) cod fillets
Sea salt
black pepper
4 tablespoons salted grass-fed butter
4 fresh thyme sprigs
4 teaspoons freshly squeezed lemon juice
2. Season the cod fillets on both sides with salt and pepper.
3. Lay out four pieces of aluminum foil, each about three times the size of a fillet. Place a fillet in
the center of each piece of foil. Divide the butter, thyme, and lemon juice among the four fillets.
Fold over the sides of each foil sheet to form a pouch, sealing the fillet inside. Place the four foil
pouches on a rimmed baking sheet.
4. Bake for 20 minutes. Open the pouches carefully to allow the steam to escape.

OnionBaconWrapped Meatballs
6 SERVINGS
Calories: 510
Fat: 23g
Protein: 65g
Carbohydrates: 10g
Ingredients:
1 pound grass-fed ground beef
1 pound free-range ground pork
1 cup grated organic Parmesan cheese
1 cup shredded organic mozzarella cheese
¾ cup minced garlic or garlic paste
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 or 3 onions
1 pound uncured center-cut bacon
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, combine the beef, pork, eggs, Parmesan and mozzarella cheeses, garlic,
pepper, and Italian seasoning. Use your hands to mix the ingredients well and form them into
meatballs that are large enough to fill the onion shells in step 4.
4. Cut the top and bottom off each onion and then separate the layers. Stuff each onion shell with
a meatball. Wrap each onion ball with bacon. Place each wrapped meatball on the baking sheet.
5. Bake until the meatballs are cooked through, about 30 minutes.

Philly Cheesesteak Meatloaf
4 SERVINGS
Calories: 656
Fat: 44g
Protein: 56g
Carbohydrates: 10g
Ingredients:
1 pound grass-fed ground beef
½ yellow onion, chopped
1 green bell pepper, seeded and chopped
⅓ cup organic heavy cream
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
4 cups shredded organic American cheese
2. In a large bowl, mix the beef, onion, green bell pepper, heavy cream, Worcestershire sauce, salt,
pepper, garlic powder, and onion powder.
3. Spread half of the meatloaf mixture in the bottom of a baking dish. Top it with 2 cups of
American cheese. Layer the remaining meatloaf on top of the cheese and top it with the
remaining 2 cups of American cheese.
4. Bake for 45 minutes.

Cowboy Ribeye
4 SERVINGS
Calories: 426
Fat: 24g
Protein: 50g
Carbohydrates: 2g
Ingredients:
1 tablespoon plus a pinch sea salt
½ teaspoon coarsely ground black pepper
1 (2-pound) grass-fed cowboy ribeye steak or 2 (1-pound)
grass-fed boneless ribeyes
6 fresh rosemary sprigs, divided
7 garlic cloves, peeled, divided
1 tablespoon extra-virgin olive oil, plus additional for
drizzling
3 tablespoons salted grass-fed butter
2. In a small bowl, combine the salt, pepper, and garlic powder. Rub both sides of the ribeye with
this mixture. Let the meat rest on a plate on the counter for 30 minutes.
3. Put 5 rosemary sprigs and 5 garlic cloves in a cast iron skillet. Drizzle some olive oil over them
so there’s some in the bottom of the skillet. Place the ribeye on top of the rosemary and garlic
so the steak does not touch the bottom of the skillet. Put the skillet in the oven and cook the
meat to just before your desired doneness. It will take about 15 minutes to reach medium.
Remove the skillet from the oven.

4. In a separate large skillet, warm 1 tablespoon of olive oil over high heat. Transfer the steak to
that skillet and sear the steak on both sides, about 30 seconds per side. Place the seared steak
on a plate and let rest for 10 minutes.
5. In a small bowl, combine the butter, a pinch of salt, the leaves of the remaining rosemary sprig,
and the remaining 2 garlic cloves. Mash into a pesto.
6. Spread the pesto over the top of the steak.

Herb-Marinated Sirloin Roast
6 SERVINGS
Calories: 590
Fat: 43g
Protein: 47g
Carbohydrates: 4g
Ingredients:
¼ cup extra-virgin olive oil
2 tablespoons Italian Dressing
2 tablespoons minced garlic
¼ cup chopped fresh basil
¼ cup chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
1 tablespoon sea salt
1 teaspoon coarsely ground black pepper
1 (3-pound) grass-fed sirloin roast
1. In a large container with a lid, combine the olive oil, Italian dressing, garlic, basil, thyme,
rosemary, salt, and pepper. Add the roast and turn it to coat. Marinate the roast overnight in
the refrigerator.
3. Place the meat in a shallow roasting pan and bake until its internal temperature reaches 145°F,
about 1 hour.

Parmesan-Encrusted Halibut
6 SERVINGS
Calories: 330
Fat: 30g
Protein: 13g
Carbohydrates: 2g
Ingredients:
1-2 pounds halibut (about 6 filets)
1 stick butter, softened
3 tablespoons grated Parmesan
1 tablespoon panko bread crumbs
1 teaspoon Kosher salt
½ teaspoon black pepper
2 teaspoons garlic powder
1 tablespoon dried parsley
1. Pre-heat oven to 400°. Mix together all ingredients except for the halibut (this can be done by
hand or in a mixer).
2. Pat halibut dry with a paper towel and lay each piece onto a sprayed/greased baking sheet.
Divide the Parmesan butter into the number of pieces of fish that you have and flatten it out
so that it covers the top of the fish.
3. Cook the fish for 10-12 minutes (rotate the pan halfway through). It should be almost done.
Turn the broiler on high for 2-3 minutes until the top is golden brown. The fish should be flaky
when tested with a fork.

Tortilla With Ground
Beef & Sales
4 SERVINGS
Calories: 821
Fat: 66g
Protein: 42g
Carbohydrates: 9g
Ingredients:
1 lb ground beef or ground lamb
2 tablespoons Tex-Mex seasoning
1 cup water
salt and pepper
2 avocados
1 tomato, diced
8 tablespoons fresh cilantro, chopped
1 lime, the juice
salt and pepper
2 eggs
2 egg whites
5 oz. cream cheese
1½ teaspoons ground psyllium husk powder
½ teaspoon salt
1½ cups shredded Mexican cheese
3 oz. shredded lettuce

2. Whisk the eggs and egg whites fluffy and continue to whisk with a hand mixer, preferably for a
few minutes. Add cream cheese and continue to whisk until the batter is smooth.
3. Mix salt, psyllium husk and coconut flour in a small bowl. Add the flour mix one spoon at a
time into the batter and continue to whisk some more. Let the batter sit for a few minutes, or
until the batter is thick like an American pancake batter. How fast the batter will swell depends
on the brand of psyllium husk – some trial and error might be needed.
4. Bring out two baking sheets and place parchment paper on each. Using a spatula, spread the
batter thinly (no more than ¼ inch thick) into 4–6 circles or 2 rectangles.
5. Bake on upper rack for about 5 minutes or more, until the tortilla turns a little brown around
the edges. Carefully check the bottom side so that it doesn’t burn.
6. Bring the ground beef out of the refrigerator a while before frying. Cold ground beef will cool
down the frying pan and the ground beef will be boiled and not fried. The latter tastes a lot
better.
7. Place a large frying pan over medium high heat and heat up some oil. Add the ground beef and
fry until cooked through.
8. Add the tex-mex seasoning and water and stir. Let simmer until most of the water is gone.
Taste to see if it needs additional seasoning.
9. In the meantime, make the salsa from diced avocado, diced tomatoes, freshly squeezed lime
juice, olive oil and a couple of handfuls of fresh cilantro. Salt and pepper to taste.
10. Serve in a tortilla bread, with shredded cheese and shredded leafy greens.

Hamburger Patties With Creamy
Tomato Sauce & Fried Cabbage
4 SERVINGS
Calories: 928
Fat: 78g
Protein: 43g
Carbohydrates: 10g
Ingredients:
1½ lbs ground beef
1 egg
3 oz. crumbled feta cheese
1 teaspoon salt
2 oz. fresh parsley, finely chopped
1 tablespoon olive oil, for frying
¹/6 oz. butter, for frying
¾ cup heavy whipping cream
1 oz. fresh parsley, coarsely chopped
2 tablespoons tomato paste or ajvar relish
salt and pepper
1½ lbs shredded green cabbage
4¼ oz. butter
salt and pepper
1. Add all ingredients for the hamburgers to a large bowl. Blend it using a wooden spoon or your
clean hands. Don’t over mix since that can make your patties tough. Use wet hands to form
eight oblong patties.

2. Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes
or until the patties have turned a nice color. Flip them a few times for even cooking.
3. Add tomato paste and whipping cream to the pan when the patties are almost done. Stir and
let simmer for a few minutes. Salt and pepper to taste.
4. Sprinkle chopped parsley on top before serving.
5. Shred the cabbage finely using a food processor or sharp knife.
6. Add butter to a large frying pan.
7. Place the pan over medium high heat and sauté the shredded cabbage for at least 15 minutes or
until the cabbage is wilted and golden brown around the edges.
8. Stir regularly and lower the heat a little towards the end. Add salt and pepper to taste.

Crunch Keto Chicken Drumsticks
With Coleslaw
4 SERVINGS
Calories: 1370
Fat: 116g
Protein: 68g
Carbohydrates: 7g
Ingredients:
2 lbs chicken drumsticks
8 tablespoons sour cream or Greek yogurt
2 tablespoons jerk seasoning
1 teaspoon salt
5⅓ oz. pork rinds
3 oz. unsweetened shredded coconut
1 lb green cabbage
1 cup mayonnaise
salt and pepper
2. Mix together a marinade of jerk seasoning, salt and sour cream.
3. Pour into a big plastic bag with the drumsticks. Do not remove the skin!
4. Shake thoroughly and let marinate for 15 minutes.
5. Remove the drumsticks from the bag. Discard the bag with the marinade.
6. Put the drumsticks in a new, clean bag.

7. Blend pork rinds into fine crumbs in a blender or food processor. Add coconut flakes and blend
for a few more seconds.
8. Pour the crumbs into a new, clean bag with the marinated chicken and shake vigorously.
9. Place the drumsticks in a greased baking dish, preferably on a roasting rack. A broiler pan is
another good option.
10. Drizzle olive oil over the chicken. Bake in oven for 40–45 minutes or until the chicken is
thoroughly cooked.
11. Turn the drumsticks after half the time. If the breading has already turned a nice color, lower
the heat. The coconut flakes are heat sensitive.
12. Meanwhile, make your cole slaw. Shred the cabbage finely with a sharp knife, mandolin or the
slicing blade in a food processor.
13. Place the cabbage in a bowl and add salt, pepper and mayonnaise. Mix well and let sit for
10 minutes.

Lasagna Stuffed Mushroom
4 SERVINGS
Calories: 482
Fat: 36g
Protein: 28g
Carbohydrates: 6.5g
Ingredients:
4 large portobello mushrooms
4 links of Italian sausage (or about 12 ounces other
ground meat)
1 cup of whole milk ricotta cheese
1 cup of sugar free marinara sauce
1 cup of whole milk mozzarella cheese, shredded
chopped parsley to garnish
1. Clean the mushrooms with a dry paper towel and remove stems
2. Remove the sausage from the casing and press into four patties. Press one patty into each
mushroom cap, going all the way to the edges and up the sides.
3. Spoon ¼ cup ricotta into each mushroom cap and press to the edges, leaving a dent in the
center for the sauce.
4. Spoon ¼ cup marinara into each mushroom on top of the ricotta layer.
5. Sprinkle ¼ cup shredded mozzarella cheese on top of each mushroom.
6. Bake in a preheated 375 degree F oven for 40 minutes.
7. Garnish with parsley and serve hot!

Cheeseburger Casserole
With Bacon
12 SERVINGS
Calories: 587
Fat: 49g
Protein: 29g
Carbohydrates: 4g
Ingredients:
2 pounds of ground beef
2 cloves of garlic
½ teaspoon of onion powder
1 pound of bacon, cooked and chopped
8 eggs
1 can of tomato paste, 6 ounces
1 cup of heavy cream
½ teaspoon of salt
¼ teaspoon of pepper
12 ounces of grated cheddar cheese, divided
1. Brown ground beef with garlic and onion powder.
2. Drain excess grease, then spread beef on bottom of a casserole pan.
3. Stir bacon pieces into cooked beef.
4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well
combined.
5. Stir 8 ounces grated cheese into egg mixture.

6. Pour egg mixture over beef and bacon.
7. Top with remaining 4 ounces of grated cheese.
8. Bake at 350°F for 30-35 minutes or until golden brown on top.

Creamy Carbonara Chicken
4 SERVINGS
Calories: 473
Fat: 37g
Protein: 26g
Carbohydrates: 6g
Ingredients:
2 large boneless and skinless chicken breasts , halved
horizontally to make 4 filets
2 heaping tablespoons flour (all purpose or plain)
3 tablespoons finely grated fresh Parmesan cheese
Salt and pepper
2 teaspoons butter (or sub with oil)
8 ounces of bacon, trimmed of fat and cut into strips
1 small onion, chopped
6 large cloves garlic , minced or finely chopped
1-½ cups half and half (or use reduced fat cream or
evaporated milk)*
½ cup finely grated fresh Parmesan cheese
½ teaspoon of cornstarch (cornflour) mixed with 2
teaspoons of water
1. Season the chicken with salt and pepper. In a bowl, combine the flour and parmesan cheese.
Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-
high heat until butter has melted and pan is hot. Fry the chicken until golden on each side,
cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of
your chicken). Transfer onto a warm plate.

3. Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1
teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about
1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a
gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese,
and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is
too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix
through fast to combine into the sauce. It will begin to thicken immediately).
4. Add the chicken back into the pan to serve.
5. Serve with steamed vegetables (broccoli and/or cauliflower work best), or over zucchini
noodles!

Baked Buffalo Chicken Tenders
6 SERVINGS
Calories: 285
Fat: 15g
Protein: 29g
Carbohydrates: 3g
Ingredients:
1 lb Chicken Breast Tenders
1 cup Almond Flour
1 large Egg
1 tbsp Heavy Whipping Cream
6 oz Buffalo Sauce
Salt and pepper
1. Preheat oven to 350 degrees.
2. Season chicken tenders with salt and pepper. Season the almond flour generously with salt
and pepper.
3. Beat 1 egg together with 1 tablespoon of heavy cream.
4. Dip each chicken tender first in the egg wash and then into the seasoned almond flour. Tip:
Place the tenders in a Tupperware container with the almond flour and shake to coat, a Ziploc
bag also works.
5. Place tenders on a lightly greased baking sheet. Bake for 30 minutes. If they are not as crispy
as you would like you can additionally broil them for 2-3 minutes. Allow tenders to cool for 5
minutes and then place them in a Tupperware container, add the buffalo sauce and shake to
coat. Gently shaking is best to prevent the batter from falling off.

Keto Mexican Bowl
4-6 SERVINGS
Calories: 120
Fat: 2g
Protein: 18g
Carbohydrates: 5g
Ingredients:
2-3 chicken breasts
¾ cups red enchilada sauce
¼ cup water
¼ cup onion
14 oz can green chiles
1 12oz steam bag cauliflower rice
Toppings of choice, here are Drew’s go to’s! Avocado,
jalapeño, cheese, and Roma tomatoes
Seasonings, to taste
1. In skillet over medium heat cook chicken breasts until lightly brown
2. Cut each breast into 3 or 4 large pieces to cook quicker
3. Add enchilada sauce, chiles, onions, water and reduce heat to simmer, covered
4. Cook until chicken is cooked through and shred chicken
5. Add chicken back into sauce and continue simmering for additional 10 minutes uncovered or
until most of liquid has been soaked up
6. Prepare cauliflower rice per bag instructions and dice preferred toppings
7. Top rice with chicken, cheese, avocado and/or preferred toppings

SalmonWith Miso
4 SERVINGS
Calories: 215
Fat: 9g
Protein: 28g
Carbohydrates: 1g
Ingredients:
1.25 lbs salmon fillets with skin
Kosher salt
3 tbsp sake
2 tbsp white wine
3 tbsp miso
1. Slice the salmon into fillets
2. Sprinkle salt onto the salmon and let sit for 30 minutes, then dab off the salt
3. Preheat the oven to 400 degrees F
4. Mix the sake, white wine, and miso in a bowl
5. Drizzle the sake mixture over the salmon to form a thin coat
6. Lay the salmon on a lined baking sheet

Stuffed Beef Rolls
2 SERVINGS
Calories: 423
Fat: 32g
Protein: 25g
Carbohydrates: 5g
Ingredients:
100 grams flank steak, thinly sliced
25 grams prosciutto
50 grams cream cheese
25 grams mozzarella cheese, shredded
1 tbsp Parmesan cheese, grated
25 grams Swiss cheese, shredded
2 tbsp butter
100 grams mushrooms, chopped
¼ large onion, chopped
2 cups baby spinach
1 tsp garlic, minced
Salt and pepper
1. Preheat oven to 375 degrees F
2. Place half of the butter, mushrooms and onion in a pan
3. Sauté until tender
4. Remove from heat, add the cream cheese and mix thoroughly
5. Mix in the other three cheeses, allow to melt (turn the heat on low if necessary), then mix in
the spinach and garlic
6. Spread the prosciutto out on a cutting board, layer the flank steak over it
7. Layer the mushroom and cheese mixture over the flank steak

8. Roll the meats to make a flattened tube with the mixture on the inside
9. Place the other half of the butter in a cooking pan, melt it
10. Cook the meat on high the cheese has melted and the meat is no longer red (about 20 minutes)

Chicken Crockpot Stew
4 SERVINGS
Calories: 228
Fat: 11g
Protein: 23g
Carbohydrates: 6g
Ingredients:
2 cups chicken stock*
2 medium carrots (½ cup), peeled and finely diced
2 celery sticks (1 cup), diced
½ onion (½ cup), diced
28 ounces skinless and deboned chicken thighs diced
into 1” pieces
1 spring fresh rosemary or ½ teaspoon dried rosemary
¼ teaspoon dried thyme
½ teaspoon dried oregano
1 cup fresh spinach
½ cup heavy cream
salt and pepper, to taste
xantham gum, to desired thickness starting at ⅛
teaspoon
1. Place the chicken stock, carrots, celery, onion, chicken thighs, rosemary, garlic, thyme, and
oregano into a 3-quart crockpot or larger. Cook on high for 2 hours or on low for 4 hours.
2. Add salt and pepper, to taste.
3. Stir in spinach and the heavy cream.
4. Sprinkle and thicken with xantham gum to desired thickness starting at ⅛th teaspoon.
Continue to whisk until mix and cook for another 10 minutes.

Keto Steak & Broccoli Stir-Fry
2 SERVINGS
Calories: 875
Fat: 75g
Protein: 40g
Carbohydrates: 10g
Ingredients:
4 oz. butter
¾ lb ribeye steaks
9 oz. broccoli
1 yellow onion
1 tablespoon tamari soy sauce (optional)
1 tablespoon pumpkin seeds
salt and pepper
1. Slice steak and onion. Slice or chop the broccoli including the stem
2. Heat up plenty of butter in a frying pan or wok. Brown the meat. Season with salt and pepper.
Remove and put aside.
3. Brown broccoli and onion in the same frying pan with more butter. Save a dollop of butter for
serving.
4. Add soy sauce towards the end (optional). Return the meat back to the pan and stir. Season to
taste.
5. Serve immediately with a dollop of butter and pumpkin seeds.

Tuna & Egg Plate
2 SERVINGS
Calories: 931
Fat: 76g
Protein: 52g
Carbohydrates: 3g
Ingredients:
4 eggs
2 oz. baby spinach
10 oz. tuna in olive oil
1 avocado
½ cup mayonnaise
¼ lemon (optional)
salt and pepper
1. Begin by cooking the eggs. Lower them carefully into boiling water and boil for 4-8 minutes
depending on whether you like them soft or hard boiled.
2. Cool the eggs in ice-cold water for 1-2 minutes when they’re done; this will make it easier to
remove the shell.
3. Place eggs, spinach, tuna and avocado on a plate. Serve with a hearty dollop of mayonnaise and
perhaps a wedge of lemon. Season with salt and pepper.

Grilled Veggie Plate
2 SERVINGS
Calories: 1140
Fat: 108g
Protein: 28g
Carbohydrates: 11g
Ingredients:
½ eggplant
½ zucchini
½ lemon, the juice
7 oz. cheddar cheese
10 black olives
2 tablespoons almonds
½ cup mayonnaise or crème fraîche
1 oz. leafy greens
salt and pepper
1. Slice eggplant and zucchini into half inch-thick slices lengthwise. Salt on both sides and let
them sit for 5-10 minutes.
2. Preheat the oven to 450°F (225°C), or, even better, set oven to broil.
3. Use paper towels or a clean kitchen towel to pat zucchini and eggplant until dry on surface.
4. Place the slices on a baking sheet lined with parchment paper. Brush olive oil on top and
season with pepper.
5. Bake (or broil) for 15-20 minutes or until golden brown on both sides, flipping once half way
through. You can also fry the vegetables in a large skillet or cook on a grill.
6. When done, place on a serving platter. Drizzle olive oil and freshly-squeezed lemon juice on top.
7. Serve with cheese cubes, almonds, olives, mayonnaise or crème fraiche and leafy greens.

Roast Beef & Cheddar Plate
2 SERVINGS
Calories: 1072
Fat: 98g
Protein: 38g
Carbohydrates: 6g
Ingredients:
7 oz. deli roast beef
5 oz. cheddar cheese
1 avocado
6 radishes
1 scallion
½ cup mayonnaise
2 oz. lettuce
salt and pepper
1. Place roast beef, cheese, avocado and radishes on a plate.
2. Add sliced onion, mustard and a hearty dollop of mayonnaise.
3. Serve with lettuce and olive oil.

Fried Chicken With Broccoli
2 SERVINGS
Calories: 733
Fat: 66g
Protein: 29g
Carbohydrates: 5g
Ingredients:
9 oz. broccoli
3½ oz. butter
⅔ lb boneless chicken thighs
salt and pepper
½ cup mayonnaise, for serving (optional)
1. Rinse and trim the broccoli. Cut into smaller pieces, including the stem.
2. Heat up a generous dollop of butter in a frying pan where you can fit both the chicken and the
broccoli.
3. Season the chicken and fry over medium heat for about 5 minutes per side, or until golden
brown and cooked through.
4. Add more butter and put the broccoli in the same frying pan. Fry for another couple of
minutes.
5. Season to taste and serve with the remaining butter.

Broccoli & Cauliflower Gratin
With Sausage
6 SERVINGS
Calories: 496
Fat: 42g
Protein: 18g
Carbohydrates: 12g
Ingredients:
1 leek
1 yellow onion
1 lb broccoli, in florets
8 oz. cauliflower, in florets
1 lb sausages, precooked links
2 oz. butter, for frying
2 tablespoons Dijon mustard
1 cup sour cream or crème fraîche
4 tablespoons fresh thyme
salt and pepper
1. Preheat the oven to 450°F (225°C). Coarsely chop the leek and onion. Chop the broccoli and
cauliflower florets into ~1” chunks. Slice the sausage links into 1” pieces.
2. Fry onion and vegetables in butter in one pan and the sausage in a separate pan.
3. Put the vegetables in a baking dish, blend the mustard with the sour cream and pour over the
vegetables.
4. Add the sausage and cheese on top and season with thyme.
5. Bake in oven on upper rack for 15 minutes.

Pimiento Cheese Meatballs
4 SERVINGS
Calories: 660
Fat: 53g
Protein: 42g
Carbohydrates: 1g
Ingredients:
⅓ cup mayonnaise
4 tablespoons pimientos or pickled jalapeños
1 teaspoon paprika powder or chili powder
1 pinch cayenne pepper
4 oz. grated cheddar cheese
1½ lbs ground beef
1 egg
salt and pepper
1. Start by mixing all ingredients for the pimiento cheese in a large bowl. Set aside for a few
minutes.
2. Add ground beef and the egg to the mixture. Use a wooden spoon or clean hands to combine.
Salt and pepper to taste.
3. Form large meatballs and fry them in butter or oil in a skillet on medium heat until they are
thoroughly cooked.
4. Serve with a side dish of your choice, a green salad and perhaps a homemade mayonnaise.

Italian Meatballs With
Mozzarella Cheese
4 SERVINGS
Calories: 622
Fat: 49g
Protein: 39g
Carbohydrates: 4g
Ingredients:
1 lb ground beef
2 oz. grated parmesan cheese
1 egg
½ tablespoon dried basil
1 teaspoon salt
14 oz. canned whole tomatoes
2 tablespoons finely chopped fresh parsley
7 oz. fresh spinach
2 oz. butter
5 oz. fresh mozzarella cheese
salt and pepper
1. Place ground beef, parmesan cheese, eggs, salt and spices in a bowl and blend thoroughly. Form
the mixture into meatballs, about 1 oz (30 grams) each. It helps to keep your hands wet while
forming the balls.

2. Heat up the olive oil in a large skillet and sauté the meatballs until they’re golden brown on all
sides.
3. Lower the heat and add the canned tomatoes. Let simmer for 15 minutes, stirring every couple
of minutes. Season with salt and pepper to taste. Add parsley and stir. You can prepare the dish
up to this point for freezing.
4. Melt the butter in a separate frying pan and fry the spinach for 1-2 minutes, stirring
continuously. Season with salt and pepper to taste. Add the spinach to the meatballs. Top with
fresh mozzarella cheese, torn into bite-sized pieces. Serve and enjoy.

Italian Meatballs With
Mozzarella Cheese
4 SERVINGS
Calories: 1188
Fat: 110g
Protein: 42g
Carbohydrates: 7g
Ingredients:
1½ lbs chicken thighs or chicken breasts
2 oz. butter, for frying
3 oz. red pesto or green pesto
1½ cups heavy whipping cream
8 tablespoons pitted olives
8 oz. feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
5⅓ oz. leafy greens
sea salt and ground black pepper
2. Cut the chicken thighs or chicken breats into bite-sized pieces. Season with salt and pepper.
3. Add butter to a large skillet and fry the chicken pieces, in batches, on medium high heat until
golden brown.
4. Mix pesto and heavy cream in a bowl. Place the fried chicken pieces in a baking dish together
with olives, feta cheese and garlic. Add the pesto.
5. Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

Slow Cooked Chick With
Broccoli Salad
4 SERVINGS
Calories: 1050
Fat: 80g
Protein: 67g
Carbohydrates: 9g
Ingredients:
5 lime leaves
1 tablespoon coriander seed
1 tablespoon ground ginger
1 cup Greek yogurt or other type of yogurt with a high
fat content
3 lbs chicken drumsticks
2 teaspoons salt
2 limes for serving (optional)
1 lb broccoli
1 cup mayonnaise
½ cup chopped fresh cilantro
salt and pepper
1. Grind the spices and mix with the yogurt. Salt the chicken and put in a plastic bag. Pour in the
yogurt marinade and massage it into the chicken.
2. Marinate (in the refrigerator) for 2-3 hours or overnight. If you are in a rush, marinate for at
least 15 minutes at room temperature.
3. Put chicken and marinade in a slow cooker and cook on high heat for three hours or low for
6-8 hours. Remove and let cool. You can prepare up to this step a day ahead.

4. Prepare the grill and finish off the chicken with a nice browned surface, about 5-10 minutes on
each side, depending on size and heat.
5. If you don’t have access to a grill, you can sear the the boiled chicken in the oven using the
broiler setting. Cut the limes in half and fry or grill alongside the chicken, cut side down. They
add a wonderful flavor.
6. Boil the broccoli in lightly salted water; a minute or two is enough.
7. Mix the mayonnaise with freshly chopped cilantro and add the broccoli. Season with salt and
pepper to taste.
8. Serve paired with the chicken, with an extra dollop of butter or mayonnaise on the side.

Desserts
& Treats
Pork & Green Bean
Alfredo Casserole
12 SERVINGS
Calories: 119
Fat: 9g
Protein: 6g
Carbohydrates: 3g
Ingredients:
1 tablespoon lime juice
2 egg yolks
¼ teaspoon nutmeg
1 cup blackberries
3-4 tablespoons sliced fresh basil
2 cups ricotta cheese
4 ounces cream cheese
⅓ cup + 2 tablespoons monk fruit sweetener (or stevia.)
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with silicone or foil cupcake liners,
set aside. In a bowl cream together ricotta and cream cheese until smooth.
2. Then add vanilla, lime juice, 1/3 cup of sweetener, and nutmeg. Once mixed well add in egg
yolks creaming together until smooth, set aside.
3. In another small bowl mash ½ cup of blackberries with remaining sweetener. Set aside. Fill
muffin tins about ½ full, dividing equally. Top cheese mixture with 1 tablespoon of mashed
blackberries, using a knife swirl around.
4. Bake tarts in preheated oven for 20-25 minutes or until tarts are puffed up and no longer jiggle.
Allow to cool. Once cooled top with remaining blackberries and sprinkle with basil.

Keto Carrot Mug Cake
2 SERVING
Calories: 258
Fat: 18g
Protein: 18g
Carbohydrates: 9g
Ingredients:
3 tablespoons almond flour
1/3 scoop vanilla protein powder
1 egg
1 tablespoon unsweetened almond milk
2 tablespoons shredded carrots
1 tablespoon chopped walnuts
½ teaspoon cinnamon pinch nutmeg
1 tablespoon stevia
¼ teaspoon baking powder
1. Spray a large mug with nonstick cooking spray and set aside.
2. In a small bowl combine almond flour, protein powder, egg, almond milk, carrots, walnuts,
seasonings, stevia, and baking powder. Pour mixture in mug.
3. Microwave for 1 minute and 5 seconds. Allow to cool about 5 minutes and enjoy!

LemonCoconut Fat Bomb
15 SERVINGS
Calories: 80
Fat: 8g
Protein: 1g
Carbohydrates: 1g
Ingredients:
8 ounces cream cheese, softened
2 tablespoons grass fed butter, softened
1 tablespoon lemon juice
2 teaspoons lemon zest
½ cup unsweetened shredded coconut
½ teaspoon coconut extract
1-2 tablespoons stevia
1. In a bowl beat all ingredients and mix until well combined.
2. Line a baking sheet with parchment paper.
3. Using a cookie scoop, divide mixture equally into balls, placing about 1 inch apart on baking
sheet. Freeze for 2 hours and enjoy

LemonFluff
6 SERVINGS
Calories: 295
Fat: 28g
Protein: 3g
Carbohydrates: 3g
Ingredients:
8 ounces cream cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla
2-3 tablespoons stevia
1. In a mixer cream cheese, lemon zest, lemon juice, vanilla, and stevia.
2. Add heavy whipping cream and blend until whipped and fully, about 5-8 minutes.
3. Pipe mixture into serving dishes, sprinkle with lemon zest for garnish and enjoy!

Dark Chocolate Bark
16 SERV I N GS
Calories: 262
Fat: 22g
Protein: 4g
Carbohydrates: 12g
Ingredients:
2 cups Hershey’s Special Dark Chocolate Chips
½ cup chopped almonds (cashews, walnuts, hazelnuts)
1. Preheat oven to 300 degrees.
2. Place wax paper on a baking tray and pour chocolate chips on top.
3. Melt chocolate chips in oven for 5 minutes (until fully melted).
4. Remove from oven and top with nuts and sea salt.
5. Place in freezer for 30 minutes. Break into pieces and enjoy!

Keto Brownies
16 SERV I N GS
Calories: 203
Fat: 19g
Protein: 4g
Carbohydrates: 2g
Ingredients:
5 eggs
¾ cup unflavored/unsweetened almond milk
5 ounces cream cheese, softened
1 stick melted butter or ½ cup melted coconut oil
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa
½ cup coconut flour
½ cup almond flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup erythritol
1 cup heavy cream
½ teaspoon vanilla extract
1-¼ teaspoons erythritol
1. Preheat oven to 350 degrees. Put the eggs, almond milk, cream cheese, butter and vanilla
extract into a bowl and mix together thoroughly.
2. Put the dry ingredients into a separate bowl and mix thoroughly.
3. Slowly add the wet ingredients to the dry ingredients, whisking together until fully
incorporated into a thick batter.
4. Pour the batter into a greased/sprayed baking dish (such as a 9x13) or another cake or
brownie pan.

5. Bake for 30-40 minutes until cooked all of the way through. Check for doneness by poking the
middle with a toothpick. If it comes out clean, they are finished.
6. Allow to cool for at least 30 minutes before slicing and serving.
7. For the whipped cream, place heavy cream, vanilla extract, and erythritol in an electric mixer
and whip on medium-high speed for 2 minutes or until desired consistency is reached.

Savory Sesame Fat Bomb
4 SERVINGS
Calories: 272
Fat: 30g
Protein: 1g
Carbohydrates: .2g
Ingredients:
4 oz. butter, at room temperature
2 tablespoons sesame oil
1 teaspoon sea salt
¼ teaspoon chili flakes
2 teaspoons sesame seeds, toasted
1. Start by adding sesame seeds to a dry, hot pan and roast them for a couple of minutes while
stirring the entire time; be careful not to burn them. Once they are golden brown and start
popping, they are done. Transfer immediately to a plate or shallow bowl and set aside.
2. Mix butter, sesame oil, chili flakes and salt in a small bowl. Place in the fridge for 15 minutes or
more.
3. Shape the butter mixture into balls the size of walnuts, approximately half an ounce (15 g or 1
Tbsp) each. Roll each ball in the toasted sesame seeds. Store in the fridge or freezer.

Cinnamon& Cardamon
Fat Bombs
10 SERVINGS
Calories: 62
Fat: 7g
Protein: .1g
Carbohydrates: .1g
Ingredients:
3 oz. unsalted butter
½ cup unsweetened shredded coconut
¼ teaspoon ground cardamom (green)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1. Bring the butter to room temperature.
2. Roast the shredded coconut carefully until they turn a little brown. This will create a delicious
flavor, but you can skip this if you want. Let cool.
3. Mix together butter, half of the shredded coconut and spices in a bowl.
4. Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.
5. Store in refrigerator or freezer.

Keto Berry Mousse
8 SERVINGS
Calories: 254
Fat: 26g
Protein: 2g
Carbohydrates: 3g
Ingredients:
2 cups heavy whipping cream
3 oz. fresh raspberries or fresh strawberries or fresh
blueberries
2 oz. chopped pecans
½ lemon the zest
¼ teaspoon vanilla extract
1. Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon
zest and vanilla towards the end.
2. Add berries and nuts to the whipped cream and stir thoroughly.
3. Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse.
You can also enjoy the dessert immediately if you don’t mind a less firm consistency.

Oven-Baked Brie Cheese
4 SERVINGS
Calories: 344
Fat: 31g
Protein: 14g
Carbohydrates: 1g
Ingredients:
9 oz. Brie cheese or Camembert cheese
2 oz. pecans or walnuts
1 garlic clove
1 tablespoon fresh rosemary or fresh thyme or fresh
parsley
salt and pepper
1. Preheat the oven to 400°F (200°C). Place the cheese on a sheet pan lined with parchment paper
or in a small nonstick baking dish.
2. Mince garlic and chop the nuts and herbs coarsely. Mix all three together with the olive oil.
Add salt and pepper.
3. Place the nut mixture on the cheese and bake for 10 minutes or until cheese is warm and soft
and nuts are toasted. Serve warm or lukewarm.

Sna cks
Baked Cheddar Chips
4 SERVINGS
Calories: 457
Fat: 38g
Protein: 28g
Carbohydrates: 1g
Ingredients:
4 cups shredded organic
Cheddar cheese Sea salt
2. Line a rimmed baking sheet with parchment paper.
3. Spread out the cheese evenly on the sheet.
4. Bake for 3 to 5 minutes, checking regularly until the cheese browns but does not burn.
5. Remove the baking sheet from the oven and season the cheese with salt.
6. While the cheese is still warm, use a pizza cutter to cut it into strips or triangles.

Tiny Mozzarella Stick
4 SERVINGS
Calories: 430
Fat: 36g
Protein: 29g
Carbohydrates: 2g
Ingredients:
1 (1 ½-ounce) bag pork rinds
1 tablespoon Italian seasoning
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup grated organic Parmesan cheese
1 large free-range egg
1 large free-range egg white
10 whole-milk organic mozzarella cheese sticks Oil, for
frying Marinara sauce, for dipping
1. Line a rimmed baking sheet or large plate with parchment paper.
2. In a food processor or blender, combine the pork rinds, Italian seasoning, garlic powder, salt,
and pepper. Pulse until you have a bread crumb–like consistency. Use a spatula to stir in the
Parmesan cheese. Transfer some of the mixture to a small bowl.
3. In another small bowl, whisk together the egg and egg white.
4. Cut each mozzarella stick into two short halves.
5. Dip each mozzarella half into the egg mixture, then roll it in the “breading,” refilling the
breading as needed. Place the coated mozzarella sticks on the lined baking sheet or plate.

6. Freeze the mozzarella sticks for at least 1 hour.
7. In a large skillet over medium-high heat, heat enough oil to cover the bottom of the pan. When
the oil is hot, fry the mozzarella sticks for about 1 minute on each side. Serve warm, with
marinara sauce for dipping

Creamy Crab Dip
4-6 SERVINGS
Calories: 292
Fat: 31g
Protein: 21g
Carbohydrates: 2g
Ingredients:
Grass-fed butter, at room temperature
1 pound lump crabmeat
½ cup diced red bell pepper
1 cup organic cream cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon horseradish
2 teaspoons Cajun seasoning
⅛ teaspoon garlic salt
2. Grease a small baking dish with butter.
3. In a medium bowl, mix the crabmeat, red bell pepper, cream cheese, mayonnaise, horseradish,
Cajun seasoning, and garlic salt until well blended.
4. Transfer the dip to the baking dish and bake for 30 minutes.

Buffalo Cauliflower
4 SERVINGS
Calories: 130
Fat: 12g
Protein: 2g
Carbohydrates: 6g
Ingredients:
4 cups cauliflower florets
4 tablespoons salted grass-fed butter, at room
temperature
¼ cup hot sauce
1 garlic clove, minced
¼ teaspoon paprika
¼ teaspoon sea salt
¼ teaspoon cayenne pepper Freshly ground black
pepper
Blue cheese dressing, for serving
2. Place the cauliflower florets in a large baking dish.
3. In a small microwave-safe bowl, combine the butter, hot sauce, garlic, paprika, salt, cayenne
pepper, and black pepper. Microwave for 30 seconds, stir the mixture, and continue
microwaving and stirring the sauce in 15-second intervals until it is smooth and creamy.
4. Pour the sauce over the cauliflower and toss to evenly coat the florets. Bake for 25 minutes.
5. Serve the cauliflower warm with a small bowl of blue cheese dressing for dipping

Spicy Buttered Beans
4 SERVINGS
Calories: 93
Fat: 8g
Protein: 2g
Carbohydrates: 4g
Ingredients:
4 cups trimmed green beans
2 tablespoons Golden Ghee
Pinch red pepper flakes
Pinch sea salt
1. Bring a medium pot of salted water to a boil. Add the green beans and cook for 3 minutes.
2. Meanwhile, prepare a bowl of ice water. Drain the green beans and immediately plunge them
into the ice water to stop them from cooking. Once cooled, drain the beans and set aside.
3. In a medium skillet, melt the ghee over medium heat. When it is hot, add the garlic, red pepper
flakes, and salt and cook until soft, about 1 minute.
4. Add the green beans and toss until hot, about 3 minutes. Serve

Crisp Bacon& Blue Cheese
1 SERVING
Calories: 435
Fat: 33g
Protein: 21g
Carbohydrates: 6g
Ingredients:
1 cup spiralized zucchini (about 1 small zucchini)
cold ½ cup baby spinach
3 tablespoons chunky blue cheese dressing
⅓ cup crumbled organic blue cheese
½ cup cooked and crumbled uncured center-cut bacon
black pepper
1. In a large bowl, toss together the zucchini, spinach, dressing, blue cheese, bacon, and pepper
to taste.

Stuffed Peppers
YIELDS: 4
Calories: 835
Fat: 67g
Carbohydrates: 14g
Protein: 44g
Ingredients:
4 bell peppers, cleaned with seeds and tops removed
4 Italian sausage links, hot or mild
½ yellow onion, sliced
4 tablespoons cream cheese
1 cup low carb tomato/marinara sauce
2 cups mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
pinch of salt and pepper
1. Slice the tops of the peppers off and remove and discard the seeds and white membrane from
inside. A bit can be trimmed from the bottom of the pepper as well, if it does not sit evenly flat
on a surface. Place peppers on a sprayed/greased sheet pan or a shallow baking dish.
2. Remove Italian sausages from the casing and set aside. (Note: The recipe can be prepared with
1 pound of ground Italian sausage instead of 4 links). Preheat the oven to 375 degrees.
3. Heat the olive oil in a skillet at medium-high heat on the stove. Add the onion and garlic and
cook, stirring continuously for 2-3 minutes until it begins to soften. Add the Italian Sausage
and cook until browned, stirring continuously, for 5-10 minutes.

4. Add the cream cheese and tomato/marinara sauce; stir together thoroughly for about 2
minutes until melted and fully incorporated. Turn off the heat on the stove and add half of the
two cheeses to the mixture. Taste the mixture and add more seasoning if needed.
5. Spoon the mixture into the peppers, and cover the pan with foil. Bake in the oven for 15-20
minutes. Remove from the oven and add the remaining cheese. Bake for another 5-10 minutes
until the cheese is golden brown and the peppers are soft. Turning on the broiler for the last 1-2
minutes of cooking can help to brown the cheese.

Keto Cheese & BaconBalls
8 SERVINGS
Calories: 282
Fat: 27g
Protein: 8g
Carbohydrates: 2g
Ingredients:
5⅓ oz. bacon
1 tablespoon butter
5⅓ oz. cream cheese
5⅓ oz. cheddar cheese
2 oz. butter, at room temperature
½ teaspoon pepper (optional)
½ teaspoon chili flakes (optional)
1. Fry the bacon in butter until golden brown. Remove from the pan, and let cool completely on
paper towels.
2. Crumble or chop the bacon into small pieces and place in a medium-sized bowl.
3. In a bigger bowl, mix the grease left over from frying the bacon with all the remaining
ingredients by hand, or with an electric hand mixer.
4. Place the big bowl in the fridge for 15 minutes to set.
5. Make 24 walnut-sized balls, using two spoons. Roll them in the crumbled bacon and serve.

Keto Quesadillas
3 SERVINGS
Calories: 473
Fat: 41g
Protein: 21g
Carbohydrates: 5g
Ingredients:
2 eggs
2 egg whites
6 oz. cream cheese
1½ teaspoons ground psyllium husk powder
½ teaspoon salt
5 oz. grated Mexican cheese
1 oz. leafy greens
1 tablespoon olive oil, for frying
2. Beat the eggs and egg whites together until fluffy. Add the cream cheese and continue to beat
until the batter is smooth.
3. Combine the salt, psyllium husk powder and coconut flour in a small bowl and mix well. Add
the flour mixture into the batter while beating. When combined, let the batter sit for a few
minutes. It should be thick like pancake batter. Your brand of psyllium husk powder affects
this step — be patient… If it does not thicken enough, add some more.
4. Place parchment paper on a baking sheet. Use a spatula to spread the batter over the
parchment paper into a big square (if you want round tortillas you can fry them in a frying
pan like pancakes).

5. Bake on the upper rack for about 5–7 minutes. The tortilla turns a little brown around the
edges when done. Keep your eye on the oven—don’t let these tasty creations burn on the
bottom!
6. Cut the big tortilla into smaller pieces (6 pieces per baking sheet).
7. Heat a small, non-stick skillet. Add oil (or butter) if desired. Put a tortilla in the frying pan and
sprinkle with cheese, a handful of leafy greens and sprinkle with some more cheese, and top
with another tortilla. Fry each quesadilla for about a minute on each side. You’ll know it’s done
when the cheese melts.

Cheese Puffs
3 SERVINGS
Calories: 167
Fat: 14g
Protein: 10g
Carbohydrates: .2g
Ingredients:
5⅓ oz. Brie cheese, preferably President Brie
1. Cut the rind off the brie cheese and cut into cubes, about ½ inch (1×1 cm). Remove the
white edge.
2. Place a few pieces of the brie cheese on a parchment paper on a plate and bake in the
microwave oven at full power for 1–2 minutes, watching carefully so they do not burn. Make a
few at the time.
3. Let cool before serving. Season with spices of your choice.

Drinks
Coconut Green Tea
1 SERVING
Calories: 162
Fat: 18g
Protein: 0g
Carbohydrates: 0g
Ingredients:
1 green tea bag
1 cup hot water
1 tablespoon coconut oil
1 scoop of Complete MCT Oil Powder
1. Steep the green tea in the hot water for 3 minutes.
2. Remove the tea bag and pour the hot tea into a single-serving blender with the coconut oil & 1
scoop of Complete MCT Oil Powder
3. Blend briefly to mix and pour back into the tea mug

Chocolate Peanut Butter Smoothie
1 SERVING
Calories: 604
Fat: 49g
Protein: 33g
Carbohydrates: 8g
Ingredients:
1 cup water
⅓ cup organic heavy (whipping) cream
⅓ cup low-carb chocolate whey protein powder
2 ice cubes
2 tablespoons peanut butter
1. In a blender, combine the water, heavy cream, protein powder, ice cubes, and peanut butter.
2. Blend until smooth and then pour into a tall glass.

Salted Chocolate & Macadamia
Nut Smoothie
1 SERVING
Calories: 165
Fat: 12g
Protein: 12g
Carbohydrates: 4g
Ingredients:
1 cup unsweetened almond milk
⅓ cup low-carb chocolate whey protein powder
2 tablespoons salted macadamia nuts
1. In a blender, combine the almond milk, protein powder, and macadamias.
2. Blend until smooth and then pour into a tall glass.

Keto CinnamonCoffee
2 SERVINGS
Calories: 136
Fat: 14g
Protein: 1g
Carbohydrates: 1g
Ingredients:
2 tablespoons ground coffee
1 teaspoon ground cinnamon
2 cups water
⅓ cup heavy whipping cream
1. Mix ground coffee and cinnamon. Add piping hot water and brew as usual.
2. Whip the cream using a whisk or a mixer until medium stiff peaks form.
3. Serve the coffee in a tall mug (a glass mug is fun if you have it) and add the whipped cream on
top. Finish with a small sprinkle of ground cinnamon.

Bulletproof Coffee
1 SERVING
Calories: 228
Fat: 25g
Protein: .4g
Carbohydrates: 0g
Ingredients:
1 cup hot coffee freshly brewed
1 tablespoon coconut oil
1 tablespoon unsalted butter
1. Combine all ingredients in a blender. Blend until smooth and frothy.

Keto Hot Chocolate
1 SERVING
Calories: 216
Fat: 23g
Protein: 1g
Carbohydrates: 1g
Ingredients:
1 oz. unsalted butter
1 tablespoon cocoa powder
¼ teaspoon vanilla extract
1 cup boiling water
1. Put the ingredients in a tall beaker to use with a hand blender.
2. Mix for 15–20 seconds or until there’s a fine foam on top.

Extras
BaconButter
4 SERVINGS
Calories: 290
Fat: 30g
Protein: 3g
Carbohydrates: 2g
Ingredients:
4¼ oz. butter
2 shallots
2 oz. bacon
1 tablespoon fresh basil
1 teaspoon tomato paste
1. Peel and chop the shallots finely. Cut the bacon into small pieces.
2. Fry shallots and bacon in 1 tablespoon of butter for about 5 minutes.
3. Let cool and combine with the rest of the butter, tomato paste and finely chopped basil.
4. Add salt and pepper to taste.
5. Form the butter into a roll in parchment paper or store in a small bowl. Put in the fridge for
about half an hour so that it solidifies.

Avocado Hummus
6 SERVINGS
Calories: 417
Fat: 41g
Protein: 5g
Carbohydrates: 4g
Ingredients:
3 ripe avocados
½ cup fresh cilantro
½ cup olive oil
4 tablespoons sunflower seeds
4 tablespoons tahini (sesame paste)
½ lemon juice
1 garlic clove, pressed
½ teaspoon ground cumin
½ teaspoon salt
1. Cut the avocado lengthwise, remove the pit and spoon out the flesh.
2. Put all ingredients in a blender or food processor and mix until thoroughly smooth.
3. Add more oil, lemon juice or water if you want to have a looser texture and add more spices if
needed.

Keto Blue Cheese Dressing
4 SERVINGS
Calories: 375
Fat: 36g
Protein: 9g
Carbohydrates: 3g
Ingredients:
5 oz. blue cheese
¾ cup Greek yogurt
2 tablespoons fresh parsley, finely chopped
salt and pepper
heavy whipping cream or water (optional)
1. Place the cheese into a small bowl and use a fork to break it up into coarse chunks.
2. Add yogurt and mayonnaise and mix well.
3. Let sit for a few minutes to allow the flavors to develop.
4. Salt and pepper to taste. Dilute with water or heavy cream if needed.

Low Carb Salsa Dressing
4 SERVINGS
Calories: 200
Fat: 21g
Protein: 1g
Carbohydrates: 2g
Ingredients:
8 tablespoons salsa sauce
4 tablespoons light olive oil
2 tablespoons sour cream
3 tablespoons cider vinegar
1 teaspoon chili powder
1 garlic clove
1. Whisk all ingredients, except for the salt, in a bowl until the dressing is smooth. Or blend
ingredients by shaking together in a jar with a tight fitting lid.
2. Season with salt and pepper to taste. Dilute with water if you prefer a thinner consistency.

Keto Ranch Dip
8 SERVINGS
Calories: 241
Fat: 26g
Protein: 1g
Carbohydrates: 1g
Ingredients:
1 cup mayonnaise
8 tablespoons crème fraîche or sour cream
2 tablespoons ranch seasoning
1. Mix all ingredients in a bowl and let sit in the fridge for at least 15 minutes to let the
flavors develop.
2. Want it thinner? Swap out half of the sour cream for buttermilk (or just use water to dilute it).
3. Serve as a dip or as a dressing on a salad.

Keto Detox Recipes Ebook-V03 PDF

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The Keto

Grilled Veggie Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116

Fried Chicken With Broccoli . . . . . . . . . . . . . . . . . . . 88 Keto Quesadillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Broccoli & Cauliflower Gratin Cheese Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

Lemon Fluff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 Bacon Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130

Dark Chocolate Bark . . . . . . . . . . . . . . . . . . . . . . . . . 101 Avocado Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

THE KETO DETOX 2 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 3 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 4 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 5 C O O K B O O K B Y LO S S I LVA

1. Preheat the oven to 400°F.

2. Line two rimmed baking sheets with parchment paper.

3. Place the bacon strips in a single layer on the sheets.

THE KETO DETOX 6 C O O K B O O K B Y LO S S I LVA

4. Pour about ¼ cup of pancake mix onto preheated grill.

THE KETO DETOX 7 C O O K B O O K B Y LO S S I LVA

2. Cut avocado in half and remove pit.

THE KETO DETOX 8 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 9 C O O K B O O K B Y LO S S I LVA

2. Fry bacon and spinach in the remaining butter.

6. Let cool for a few minutes and serve.

THE KETO DETOX 10 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 11 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 12 C O O K B O O K B Y LO S S I LVA

1. Preheat the oven to 350°F (175°C).

THE KETO DETOX 13 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 14 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 15 C O O K B O O K B Y LO S S I LVA

2. Bake for 15 minutes

3. Place the cauliflower in a food processor, pulse until fine

4. Steam the cauliflower until tender with the water

THE KETO DETOX 16 C O O K B O O K B Y LO S S I LVA

1. Grate entire head of cauliflower.

5. Place in a 400 degree oven for 15-20 minutes.

THE KETO DETOX 17 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 18 C O O K B O O K B Y LO S S I LVA

1. Preheat the oven to 350.

2. Lightly mist 12 cups in a muffin tin with cooking spray.

THE KETO DETOX 19 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 20 C O O K B O O K B Y LO S S I LVA

9. Cook for three minutes on each side

THE KETO DETOX 21 C O O K B O O K B Y LO S S I LVA

1. Turn on your waffle iron

THE KETO DETOX 22 C O O K B O O K B Y LO S S I LVA

4. Serve as-is or as a topping on seed crackers or as a dip for veggies.

THE KETO DETOX 23 C O O K B O O K B Y LO S S I LVA

THE KETO DETOX 24 C O O K B O O K B Y LO S S I LVA

2. Stir in the lobster and celery until well mixed.

THE KETO DETOX 26 C O O K B O O K B Y LO S S I LVA

1. Preheat the oven to 350°F.

2. Line two rimmed baking sheets with parchment paper.

5. Bake until the sausage is cooked through, about 15 minutes.

THE KETO DETOX 27 C O O K B O O K B Y LO S S I LVA

1. Preheat the oven to 350°F.

THE KETO DETOX 28 C O O K B O O K B Y LO S S I LVA

5. Bake for 30 minutes. Serve hot.

THE KETO DETOX 29 C O O K B O O K B Y LO S S I LVA

1. Layer all ingredients in a bowl.

2. Drizzle with dressing and enjoy immediately!

THE KETO DETOX 30 C O O K B O O K B Y LO S S I LVA

1. In a bowl place all ingredients, except for liquids, into a bowl.

4. Chill for 1-2 hours for best flavor or enjoy immediately

THE KETO DETOX 31 C O O K B O O K B Y LO S S I LVA