Superfood Meatballs

Superfood Meatballs

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Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Serves 10    

Ingredients

• 3lbs 85% lean grass fed ground beef
• 1lb pastured chicken livers
• 1 large shallot
• 4 medium carrots
• 3 garlic cloves
• 2 tbsp. grass fed butter
• 1 tsp dried oregano
• 2 tbsp. coconut aminos (separated)
• 3 tsp salt (separated)
• 2 tsp black pepper
• 1 tbsp. dried thyme (dried)
• 1 tbsp. garlic powder
• Olive oil

Instructions

• Heat a large cast iron skillet on medium heat. While it heats, mince the shallots, carrots and garlic until fine. When the skillet comes to temperature add in the vegetables and sauté until aromatic and tender, about 8 minutes, stir often.
• Add in the chicken livers along with  1 tsp saltand dried oregano. Cook, stirring often, until the livers are browned all over.  Add in the 1 tbsp. coconut aminos and 1 tbsp. apple cider vinegar and cook until reduced and livers are cooked.
• Remove from heat, and let cool a few minutes. Transfer to a food processor and pulse until it looks like ground beef. Then transfer to a large bowl, to cool to room temp.
• Pre-heat oven to 425F. Add the ground beef to the bowl with the remaining salt and the rest of the seasoning. Mix well.  Shape 1 ½ inch balls, will make aprx 30.
• Drizzle olive oil all over the sheet pan. With oiled hands, coat each meatball in a little olive oil and you handle it to place it on the sheet pan. Then lightly drizzle them with the remaining coconut aminos.
• Place in the oven, roast at 425F for 5 minutes. Then turn the temperature down to 350F and roast another 20 minutes before removing from the oven.
• These meatballs are perfect for meal prep or feeding a crowd. Dunk them in ranch, pile on some guac or drizzle with lemon tahini sauce for some extra fats!

• Nutrition Facts
  Serving Size
  Amount Per Serving	As Served
  Calories 323Calories from fat
  % Daily Value
  Total Fat 21	32%
  Carbohydrate 4.3	1%
  Protein 31.8

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  	Calories	2000
  Total Fat	Less than	65g
  Sat Fat	Less than	25g
  Cholesterol	Less than	300mg
  Sodium	Less than	2,400mg
  Total Carbohydrate		300g
  Dietary Fiber		25

Dairy Free Cauliflower Keto Pizza Crust

Dairy Free Cauliflower Keto Pizza Crust

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Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Serves 2    ADJUST SERVINGS

Ingredients

• 2 cups riced cauliflower
• 2 large eggs
• 3 tablespoons coconut flour
• 2 tablespoons avocado oil
• 1 teaspoon fine salt
• 1 teaspoon dried Italian herbs

Instructions

• Preheat oven to 405F.
• Microwave the riced cauliflower for 5 minutes then transfer it to a nut milk bag or clean kitchen towel. Carefully squeeze out as much water as you can. Let it rest a few minutes then squeeze out even more water.
• You should have about a cup of this cauliflower paste. Add that to a large bowl and mix in the rest of the ingredients until a soft dough forms.
• Line a sheet pan with parchment paper and shape your pizza crust on it. Do not spread it thinner than ¼ inch or it will tear.
• Roast for 25-30 minutes until the cauliflower crust is golden in color and lightly browned on the edges.
• Add your favorite toppings and pop it in the oven for an extra 5 minutes.

Easy Ketogenic Breakfast

Easy Ketogenic Breakfast Tacos

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Serves 1    ADJUST SERVINGS

Ingredients

• 3oz aged cheddar (Tilamook)
• 1 large pastured egg
• 2 slices pastured, sugar free bacon
• 2 sprigs cilantro
• Handful of arugula
• 1 tsp ghee
• Pinch salt/pepper/turmeric

Instructions

• Cook bacon first, you can pan fry it or pop it in the oven at 350F until crispy. Set aside.
• Shred your cheese with a cheese grater.
• Heat skillet on medium high heat. Once it’s come to temperature add the ghee into the skillet.
• Sprinkle the cheese into the skillet in a circle.
• It will begin to melt almost instantly. Once all of the cheese is melted and bubbling, crack the egg into the center of your cheese circle. Sprinkle the yolk with salt, pepper and turmeric.
• Cook here for 2 minutes until the egg begins to become opaque and the cheese begins to brown.
• Cover with a tight fitting lid and lower the heat. Cook covered for 2 minutes.
• Remove from heat, the egg should be fully cooked and the cheese crispy.
• Carefully slide your cheese egg onto a cutting board or dish. Use two bowls or cups, or even the cheese grater to hold up the sides of the sheet taco so that as the shell cools and hardens the sides stay up.
• Add in your bacon, arugula and cilantro.
• Grab your shell and dig in. Eat over a plate because you don’t want your yolk to run all over the floor!

• Nutrition Facts
  Serving Size	1 Taco
  Amount Per Serving	As Served
  Calories 360Calories from fat
  % Daily Value
  Total Fat 29	45%
  Carbohydrate 4	1%
  Sugars 2
  Protein 20

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  	Calories	2000
  Total Fat	Less than	65g
  Sat Fat	Less than	25g
  Cholesterol	Less than	300mg
  Sodium	Less than	2,400mg
  Total Carbohydrate		300g
  Dietary Fiber		25g

Butter Cream Cheese Frosting

This Keto Cream Cheese Frosting is perfect on low carb cakes, but also makes great fat bomb.

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups
• Category: Keto Desserts
• Cuisine: American

INGREDIENTS                                               

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)

INSTRUCTIONS

1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using

Serving size 2 Tablespoons, Calories 100 calories, Fat 11g, Carbs 0, Protein 1g

Pecan Pie Cheesecake

pECAN PIE CHEESECAKE - INSTANT POT RECIPE

    

Preparation 25 minutes Cook Time 30 minutes plus 4 hours to chillServes 10     ADJUST SERVINGS

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Nutrition Facts
Serving Size	1/10th of cake
Amount Per Serving	As Served
Calories 340Calories from fat 279
% Daily Value
Total Fat31.03g	48%
Carbohydrate4.97g	2%
Dietary Fiber1.42g	6%
Protein 5.89g

The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake. 

INGREDIENTS

CRUST

• 3/4 cup almond flour
• 2 tbsp powdered Swerve Sweetener
• Pinch salt
• 2 tbsp melted butter

PECAN PIE FILLING

• 1/4 cup butter
• 1/3 cup powdered Swerve Sweetener
• 1 tsp Yacon syrup or molasses (optiona, for colour and flavour)
• 1 tsp caramel extract or vanilla extract
• 2 tbsp heavy whipping cream
• 1 large egg
• 1/4 tsp salt
• 1/2 cup chopped pecans

CHEESECAKE FILLING

• 12 ounces cream cheese, softened
• 5 tbsp powdered Swerve Sweetener
• 1 large egg
• 1/4 cup heavy whipping cream
• 1/2 tsp vanilla extract

TOPPING

• 2 tbsp butter
• 2 1/2 tbsp powdered Swerve Sweetener
• 1/2 tsp Yacon syrup or molasses
• 1/2 tsp caramel extract or vanilla extract
• 1 tbsp heavy whipping cream
• Whole toasted pecans for garnish

INSTRUCTIONS

Crust:

1. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
2. Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Pecan Pie Filling:

1. In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
2. Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt. 
3. Spread mixture over the bottom of the crust.

Cheesecake Filling:

1. Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract. 
2. Pour this mixture over the pecan pie filling and spread to the edges. 

To Bake:

1. Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
2. Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.
3. Carefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).
4. Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
5. Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Topping:

1. In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
2. Drizzle over the chilled cheesecake and garnish with toasted pecans.

by Carolyn

RECIPE NOTES

This recipe serves 8 to 10 people. I went with 10 because it is VERY rich and calorific. So although your slice may seem small, it packs a delicious punch!