This recipe is from Wicked Stuff. I made a few adjustments to and the amounts of the ingredients and the preparation times .

Ingredients to make 24 meatballs:

• 1 lb ground pork
• 1 lb ground beef
• 1 cup shredded cheddar
• 1 large egg
• 1 tbsp water
• 1/4 cup diced shallots
• 1 tsp fresh ground nutmeg
• 1 tsp ground allspice
• 1/4 tsp fresh ground pepper
• 1/4 tsp salt

Ingredients for the sauce:

• 1 1/2 cups chicken broth
• 1 1/2 cups whipping cream
• 1 tbsp dijon mustard
• 2 tbsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp pepper

Heat the oven on broil.

In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg, allspice, pepper and salt (at the very end).

Roll the mixture into 1.5 inch meatballs and arrange them on two lined baking sheets.

Broil until brown. If temperature does not read 140°F yet, bake at 400°F for a few minutes to cook them through without making them tough.

Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat. Once it begins to simmer, reduce the heat to low and let continue simmering until it reduces. When the sauce started to get thick, add mustard, Worcestershire sauce, salt and pepper. Scrape off meat juices from the baking sheet and add to the sauce. Add meatballs to sauce and let marinade for a few minutes.

Enjoy!

This is a delicious, tangy blueberry jam with Chia seeds to make it Keto friendly. I eat it almost every morning on a couple of slides of a Keto Mini Baguettes, with a layer of salted butter and homemade hazelnut butter. My version of a P&J.

This jam is also great to transform regular yoghurt into blueberry yoghurt.

This recipe is from Low Carb Maven, I just changed it a tiny bit.

Ingredients for one jar

• 2 cups frozen blueberries (8 ounces)
• 1/4 cup lemon juice (2 ounces)
• 1/4 cup erythritol
• 1 tbsp water
• zest from one lemon
• 2 tbsp chia seeds

Put the frozen blueberries, lemon juice, water and erythritol in a small sauce pan over medium heat and bring to a strong simmer. Reduce heat to medium-low and simmer uncovered for 10 minutes.

Turn off the heat and lightly puree the blueberries with an immersion blender or a standing blender. Stir in the chia seeds and lemon zest.

Pour into a clean, sterilized jar. Let the blueberry jam cool before placing in the fridge.

These are moist, dark chocolate cakes. This is a recipe from Martina’s KetoDiet blog. I just modified it a little bit.

Ingredients

• 275 g almond flour
• 200 g powdered erythritol (Swerve)
• 45 g cacao powder
• 2 tsp baking powder
• 1/2 tsp sea salt
• 6 large eggs
• 100 g melted butter
• 240 g pureed zucchini
• 2 tsp vanilla extract

Preheat the oven to 325°F and grease the bundt cake pan.

Grate zucchini with a Microplane.

In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.

Pour the batter into the prepared pan and bake for 60 minutes.

Enjoy!

This is a good grain-free oatmeal substitute for a satisfying breakfast. I like to eat it with a topping of fresh blueberries.

Ingredients for 3 servings

Porridge:

• 1 cup almond coconut milk
• 1/4 cup hulled hemp seeds
• 2 tbsp ground flax seeds
• 2 tbsp coconut oil
• 1  tbsp chia seeds
• 1  tbsp erythritol
• 1/4 cup almond meal or almond flour

Toppings:

• Fresh blueberries or rasperries
• Finely chopped nuts
• Cinnamon

In a small saucepan, combine and heat up milk with all ingredients for porridge except the almond meal. Let is simmer for 2 – 3 minutes until it starts to thicken. Add almond meal to get it to the consistency you like.

Garnish with toppings of your choice and enjoy your healthy, filling breakfast!

Ingredients

• 2 large eggs (room temperature)
• 65 g powdered erythritol (Swerve)
• Pinch of salt
• 90 g almond flour
• Zest of half a lemon
• 1/4  tsp baking powder
• 1/2 tsp vanilla etract
• Ground cardamom (optional)
• 70 g melted butter (room temperature)

Preheat oven to 350°F.

Generously butter and flour Madeleine pan for large madeleines.

Whisk the almond flour and powdered erythritol in a mixing bowl. Using electric mixer, beat eggs. Add lemon zest, salt, baking powder, vanilla extract and cardamom. Add flour/erythritol mixture; beat just until blended. Add the eggs to the flour mixture and combine until it’s the consistency of heavy cream. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10  minutes.

Enjoy!

This is the bread I bake most often. Super easy to make and tasts almost like real bread. This is the Diet Doctor’s recipe that I modified a bit.

Ingredients

For dough:

• 1 1/4 cups or 125 grams almond flour or almond meal or a combination thereof
• 5 tbsp or 40 grams ground psyllium husk powder
• 2 tsp baking powder
• 1 tsp sea salt
• 1/4 cup or 45 grams sunflower seeds
• 2 tbsp or 20 grams flax seeds
• 2 tsp cider vinegar
• 1 cup boiling water
• 3 egg whites
  

To garnish:

• Sesame seeds

Heat the oven to 350°F.

Mix all dry ingredients for dough.

Bring the water to a boil and add it, the vinegar and egg whites to the bowl. Be careful to not pour the boiling water on the egg whites or you are making scrambled eggs. Mix dough until it has the consistency of Play-Doh.

Separate dough into three pieces for mini baguettes or 6 pieces for smaller, individual rolls. Moisten the outside of the dough with your wet hands and press the rolls into a heap of sesame seeds to make a nice seed curst.

I bake them on my baguette baking sheet (but any regular cookie sheet will do) for 50 minutes.

Enjoy!

Best Keto crackers I’ve tried so far. You can make them as spicy and you’d like them to be by adding different chili powders/cayenne pepper. This recipe is from Beauty and the Foodie.

Ingredients

For dough:

• 75 grams almond flour or almond meal or a combination thereof
• 2 tbsp flax meal
• 1 egg white
• 1 tbsp lime juice
• 1/2 tsp chili powder (if you want it spicy, add cayenne pepper, if you want it smokey, chipotle chili powder)
• 1/2 tsp cumin
• 1/4 tsp sea salt

To garnish:

• Olive oil
• 1/4 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp sea salt

Heat the oven to 350°F.

Mix all ingredients for dough.

Remove from the bowl, place dough between two sheets of parchment paper and roll it very thin. Peel off the top paper. Brush with the Olive Oil and sprinkle the garnish over the dough. Use a pasta cutter or knife to score the dough on the paper into the shapes you like your crackers to be.

Bake until the edges are starting to brown, about 10 minutes. Let slightly cool on the sheets.

Enjoy!