8 Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps
Grease a 11×7 pan and set aside, preheat oven to 350. In small saucepan over medium heat, whisk together oil and spices. Whisk in chicken broth. After no spice lumps remain, heat the sauce for fifteen minutes. Whisk in xanthan gum. Let sauce cool slightly before proceeding to the next step to prevent burning your hands during the rolling process. To make each enchilada, dip tortilla in sauce and lay in prepared pan. Add 1/4 cup cheese to the center of middle of the tortilla. Roll and push to the edge of the pan. Repeat with remaining 7 tortillas. Pour remaining sauce over the enchiladas and top with remaining cheese. Bake in preheated oven for 25 minutes. If desired top, with shredded lettuce and sour cream (not included in nutrition estimate).
4 Heka Good Birthday Cake Batter Bars (Use code KETOMOOSE for discount!)
Optional: coconut sprinkles (dyed with food coloring)
Line a glass bread pan with foil. Butter the base and sides of the pan. Using a food processor, pulse Heka Good bars until they are pea size crumbs or smaller. Press half of the crumbs into the base of the pan, and set others aside. Beat softened cream cheese in mixer until smooth. Slowly add heavy whipping cream 1/4 cup at a time, and beat until fluffy. It should be the consistency of very heavy whipped cream. Add vanilla extract. Still mixing, slowly add erythritol or sugar substitute of your choice and mix until sugar substitute dissolves and is no longer grainy (taste is the best test for this). Pour mixture into prepared bread pan. Sprinkle remaining bar crumbs over the top. If desired, sprinkle colored coconut over the top as well. Cover with foil and freeze until firm, at least 6 hrs. Let soften for 5 minutes. Slice into six squares and serve.
Preheat oven to 350 degrees. Line baking sheets with parchment. Cream together erythritol and butter. Slowly add in eggs, vanilla, unflavored gelatin, and baking powder. Mix in coconut flour and almond flour. In a separate bowl, combine 1/4 cup erythritol and cinnamon. Use a medium cookie scoop to shape cookies into balls and roll in cinnamon and sweetener mixture. Place cookie dough balls on prepared cookie sheet, a couple inches apart. If you prefer thin and crunchier cookies, flatten the cookie dough balls prior to baking. Bake in preheated oven for 10-15 minutes. Remember, baked goods made with erythritol are much softer when they are hot and will crisp up as they cool.
Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).
Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.
In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.