Preheat oven to 350°F. Grease a 9×13 pan, or line with parchment. In a mixing bowl, combine all dry ingredients. Pout melted butter and oil into dry ingredients. Mix in vanilla extract and eggs. Once combined, stir in chocolate chips. For a more fudgy brownie mix in an additional 1/3 cup of melted chocolate chips (not included in nutritional info). Press cookie dough into prepared pan and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.
Preheat oven to 350 degrees. Grease a 8-inch pie pan. In a mixing bowl, mix together eggs and erythritol. Mix in cocoa powder, almond flour, and vanilla. Gently stir in melted butter until combined. Pour into prepared pan, and bake for 25-35 mins, or until lightly set. Cook for less time if you want the cake to have a more gooey texture. Let cool to set. Before serving, warm each piece up in the microwave and top with sugar-free whipped cream or a scoop of your favorite keto ice cream.
Preheat oven to 350 degrees F (175 degrees C). In a large frying pan, saute onion in 1 tbsp of butter. In a separate bowl, mix together almond flour, ground beef, ground pork, egg, sauted onion, and spices
Melt 1 tablespoon of butter in a large skillet over medium heat. Use a melon baller or small cookie scoop to form meatballs. Brown meatballs in frying pan, flipping with a spatula until all sides are cooked. Arrange meatballs in baking dish and add chicken broth. Bake for 40 minutes, or until internal temperature reaches 160 degrees.
To make sauce, combine pan drippings beef broth and xanthan gum. Bring to simmer and add sour cream. Salt and pepper to taste. If desired, blend sauce for a smoother consistency.
Serve Swedish Meatballs on low-carb noodles, such as Organic Black Bean Spaghetti, prepared according to package instructions, or a serving of mashed cauliflower.
3 tablespoons sugar free marmalade (grapefruit or orange)
Optional: Sugar-free whipped cream
Preheat oven to 400 degrees.
To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 15 minutes.
Reduce heat to 375 degrees.
In a mixing bowl or using a wire wisk, beat together the eggs, erythritol, lemon zest, and marmalade. Pour into prepared crust, and bake for 20-30 minutes or until the surface is golden brown and the pudding is set. Let chill in refrigerator at least 3 hours before serving. Use a knife to trim away excess crust around the rim of the pie plate. Slice into eight pieces and serve with a dollop of sugar-free whipped cream.
1 cup keto breadcrumbs (50/50 almond flour and crushed pork rinds)
Prepare fettuccine according to package instructions, and place noodles in a 13 in casserole pan. In a bowl combine keto breadcrumbs, parsley, and half of the melted butter. In a medium saucepan, bring to simmer melted butter, garlic, hot sauce, mustard, lemon juice, worcestershire sauce. Add beer, and simmer for 30 seconds. Add broth and cook until bubbly. Add half of the cheese. Once cheese is melted, whisk in xanthan gum. Pour sauce over noodles, and top with remaining cheese and keto bread crumbs. Broil until the bread crumbs are golden brown.