Pork medallions with cranberry-onion relish

Pork Medallions with Cranberry-Onion Relish

  • Servings: 4
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Ready in just 30 minutes, this pork tenderloin dish will please the whole family.


  • 12 ounces pork tenderloin
  • 1/4 cup pork rinds, crushed
  • salt and pepper to taste
  • non cooking spray
  • 2 tablespoons avocado oil
  • 1 small onion thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon balsamic vinegar


  1. Trim fat from pork. Cut pork crosswise into eight slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound pork to 1/4 inch thickness. Discard plastic wrap.
  2. Salt and pepper pork. Put crushed pork rinds in a shallow dish. Dip pork slices into pork rinds, turning to coat. Coat a heavy large skillet with cooking spray. Add 1 tablespoon of the oil to skillet; heat over medium-high heat. Add four pork slices to hot oil; cook 33 to 4 minutes or until pork is slightly pink in center, turning once halfway through cooking time. Transfer pork to a serving platter; cover with foil to keep warm. Repeat with the remaining 1 tablespoon oil and the remaining four pork slices.
  3. In the same skillet cook onion over medium heat about 4 minutes or until crisp-tender. In a small bowl combine cranberries, broth and vinegar; carefully add to skillet. Heat through. Serve onion mixture over pork slices.

Air fryer mini breakfast burritos

Air Fryer Mini Breakfast Burritos

  • Servings: 8-10
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These air-fried mini burritos are great for a grab 'n go breakfast or even for a midday snack. 7 gram net carbs per burrito.


  • 1 package breakfast sausage
  • 1 tablespoon bacon grease
  • 1 large potato diced
  • 1 small onion
  • 1/2 cup red pepper chopped
  • 5 eggs
  • salt and pepper to taste
  • salsa – optional to dip it in


  1. Cook sausage in a large skillet over medium-high heat stirring frequently, until sausage is cooked, 6 to 8 minutes. Remove from the skillet and drain.
  2. Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and peppers and continue cooking and stirring until potatoes are fork-tender, onion is translucent and peppers are soft, 2 to 6 minutes. Add sausage and eggs, stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
  3. Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in a the basket of an air fryer.
  4. Air fry at 400F for 4-6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

keto beef stew

Keto Beef Stew

  • Servings: 4-6
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A hearty stew that fills your tummy with warmth and joy!


  • 2 pounds beef chuck roast, cut into 1″ pieces
  • Pink Salt
  • Freshly ground black pepper
  • 2 tablespoons avocado oil
  • 8 ounces baby bella mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot peeled and cut into rounds
  • 2 stalks celery, sliced
  • 3 gloves garlic, minced
  • 1 tablespoon tomato paste
  • 6 cups low-sodium beef broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon freshly chopped rosemary


  1. Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary.
  2. To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables.
  3. Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

keto mocha mini muffins

Keto Mocha Mini Muffins

  • Servings: 30
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These tasty keto mini muffins are easy to make, kid-friendly, and totally nut-free! A perfect after school snack or a treat when you're on the go.


  • 3 large eggs
  • 1/3 cup strong coffee
  • 1 teaspoon vanilla extract
  • 2 1/4 cups pumpkin seed flour (can sub 2 to 2 1/4 cups almond flour)
  • 1/2 cup Swerve Sweetener
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1/3 cup sugar-free chocolate chips


  1. Preheat the oven to 325F and line a mini muffin pan with silicone or parchment liners.
  2. In a blender or food processer, combine the eggs, coffee, and vanilla extract. Blend a few seconds to combine.
  3. Add the pumpkin seed flour, sweetener, cocoa powder, baking powder, and salt. Blend on high until well combined. Add the melted butter and blend again until smooth.
  4. If your batter is overly thick, add a little more liquid (coffee or water) 1 tablespoon at a time. The batter should be scoopable but not pourable.
  5. Stir in most of the chocolate chips by hand, reserving a few for the tops of the muffins. Fill the mini muffin cups almost to the top. You will get about 39 mini muffins so you may need to work in batches.
  6. Add a few of the reserved chips to the top of each muffin. Bake 15 to 20 minutes, until the tops are set and firm to the touch. Remove and let cool in the pan.

keto maple bacon donuts

Keto Maple Bacon Donuts

  • Servings: 9 donuts
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Keto Maple Donuts are the best of all possible worlds. Delicious low carb baked donuts with a rich sugar-free maple glaze and crispy bacon bits.


  • 3 large eggs room temperature
  • 1/4 cup Swerve Brown
  • 1/4 cup Swerve Granular
  • 1/4 cup almond milk room temperature
  • 1/4 cup butter, melted but not hot
  • 1 teaspoon maple extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Maple Glaze
  • 1/3 cup powdered Swerve
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon maple extract
  • water to thin
  • 4 pieces bacon, diced and cooked until crisp


  1. Preheat oven to 325F and grease a donut pan well. (If your donut pan only holds 6, you will need to work in batches.)
  2. In a high powered blender or a food processor, combine the eggs, sweeteners, almond milk, butter, and maple extract. Blend until smooth.
  3. Add the almond flour, coconut flour, baking powder, and salt and blend until well combined and smooth. Spoon the batter into a pastry bag and fill the donut pan slots about 3/4 full.
  4. Bake 15 to 20 minutes, until the donuts are golden brown around the edges, and firm to the touch. Remove and let cool in the pan 10 to 20 minutes, then flip out onto a wire rack to cool completely.
  5. In a medium bowl, whisk together the powdered sweetener, whipping cream, and maple extract. Whisk in a teaspoon of water at a time, until it’s a dippable consistency.
  6. Dip each donut in the glaze and place back on the rack. Sprinkle with the chopped bacon and let set about 30 minutes.

keto cheeseburger soup

Keto Cheeseburger Soup

  • Servings: 8
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Our recipe is so easy, so cheesy, so delicious - it's a cheeseburger in a bowl!


  • 1 pound Ground beef 80-20 blend
  • 3/4 cup onion chopped
  • 3/4 cup carrots chopped
  • 3/4 cup celery chopped
  • 3/4 cup cauliflower chopped fine
  • 2 cups organic chicken broth
  • 1 tablespoon tomato paste
  • 1 cup (8 ounces) cream cheese softened
  • 2 cups Cheddar cheese shredded
  • 2 cups heavy cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon creole seasoning (optional)


  1. In a large skillet or stock pot, brown the ground beef until chunks are formed and meat is no longer pink in color. Drain the excess grease.
  2. Add onions, celery, carrots, cauliflower and cook until softened (about 5 minutes). Add in cheeses and stir until melted.
  3. Stir in tomato paste, chicken broth, milk, and seasonings and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Serve with shredded cheese and sprinkle of creole seasoning on top.