skinny keto pina colada

Skinny Keto Pina Colada

  • Servings: 2
  • Difficulty: Easy
  • Print

This thick tropical keto pina colada has just 4 grams of sugar per glass.


  • 3 oz Rum
  • 1/2 cup Coconut cream (or coconut milk)
  • 1/2 cup Pineapple chunks
  • 1/2 teaspoon Pineapple extract
  • 1/4 cup Powdered Swerve
  • 3 cups ice


  1. Add rum, coconut cream, pineapple chunks, pineapple extract, and powdered Swerve to a blender, then add ice.
  2. Blend all ingredients until smooth.

Recipe Courtesy of

keto walnut coffee cake

Keto Walnut Coffee Cake

  • Servings: 20
  • Difficulty: Easy
  • Print

This keto walnut coffee cake is a bakery style cake with a walnut cinnamon swirl. An amazing low carb, sugar free brunch treat.


  • 3/4 cup chopped walnuts
  • 1/3 cup Swerve Brown
  • 1 tablespoon cinnamon
  • 2 3/4 cup almond flour
  • 6 tablespoons coconut flour
  • 6 tablespoons whey protein powder (or egg white protein powder)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 3/4 cup Swerve Sweetener
  • 6 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 3/4 to 1 cup water


  1. Preheat oven to 350F and grease a 9-inch tube pan (aka angel food cake pan) well. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the walnuts, Swerve Brown and cinnamon. Set aside.
  3. In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder and salt.
  4. In a large bowl, beat the butter with the Swerve until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla extract, scraping down the beaters and the sides of the bowl as needed.
  5. Add the flour mixture and beat until well combined. Then beat in 3/4 cup of the water. If the batter is quite thick, add additional water as necessary. The batter should be scoopable and spreadable but not quite pourable.
  6. Spread about half the batter in the prepared pan, and then sprinkle with half of the walnut mixture. Spread the remaining batter in the pan and sprinkle with the remaining walnut mixture.
  7. Bake 45 to 55 minutes, until golden brown and just firm to the touch. A tester inserted in the center should come out clean.
  8. Remove and let cool in the pan, then run a sharp knife just around the edges to loosen and transfer to a plate.

Recipe Courtesy of

low carb & keto tortilla chips

Low Carb & Keto Tortilla Chips

  • Servings: 8 tortillas
  • Difficulty: Easy
  • Print

Expect deliciously crisp results in every bite.


    For the tortilla dough:
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/8 – 1/4 teaspoon kosher salt depending on whether sweet or savory
  • 2 teaspoons apple cider vinegar
  • 1 egg lightly beaten
  • 3 teaspoons water
  • For cooking

  • lard or frying oil of choice
  • avocado oil for bushing (if baked)
  • For the ‘Dorito’ dust (optional)

  • 1 tablespoon nutritional yeast
  • 1 tablespoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4-1/2 teaspoon chipotle powder to taste
  • 1/4-1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon ground cumin


    For the tortilla dough
  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  3. Wrap doug in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 2 days in the fridge.)
  4. Break the dough into eight 1″ to 1-1/2″ balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 26g uncooked.
  5. UPDATE: Based on a reader’s feedback, we now know that your chips won’t puff up unless the tortillas are THIN enough! So you absolutely must get 8 5″ tortillas out of one batch. If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you’ve got!)
  6. Cut tortillas into 8 triangles and set aside.
  7. Preheat oven to 350F.
  8. Place uncooked tortilla dough triangles in a parchment lined baking tray. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.
  9. If adding a topping, you’ll need to brush them with avocado oil, in order for it to stick.
  10. For the ‘Dorito’ dust (optional)

  11. Mix all ingredients in a ziplock bag, or run them through a high speed blender to fully mix and finely grind. Once your tortilla chips are done cooking, add them into the ziplock bag with the spices and mix until thoroughly coated. Allow them to cool completely, so they crisp up fully.
Recipe Courtesy of

spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
  • Print

Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9 ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed


  1. Preheat oven to 350F.
  2. Clean mushrooms and remove stems. Finely chop stems.
  3. Cook stems 3 to 5 minutes in a dry pan.
  4. Melt butter in pan over medium heat. Whisk in xantham gum and cook 2 minutes.
  5. Slowly whisk in almond milk.
  6. Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  7. Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  8. Stir in parmesan cheese.
  9. Stir spinach mixture into milk mixture.
  10. Spoon 1/2 tablespoon mixture into mushroom caps.
  11. Bake for 20 minutes or until heated through.

keto Cranberry cosmopolitan

keto Cranberry Cosmopolitan

  • Servings: 1
  • Difficulty: easy
  • Print

Unsweetened cranberry juice gives this tangy-sweet tipple its signature pretty-in-pink color and bright flavor for a fraction of the carbs and calories of the standard cocktail.


In an ice-filled shaker, mix 1 1/2 ounce vodka, 2 tablespoons water, 1 tablespoon each lime juice and sugar substitute, 2 teaspoon unsweetened cranberry juice and 2 drops orange extract. Shake well; strain into a glass.

Stuffed mushrooms in minutes

Stuffed Mushrooms in Minutes

  • Servings: 8
  • Difficulty: easy
  • Print

Toss-together terrific stuffed mushrooms.


  • 8 mushroom caps
  • 2 slices cooked bacon, crumbled
  • 3 tablespoons feta cheese


  1. Mix bacon and cheese
  2. Fill mushroom caps.
  3. Bake at 350F for 10 minutes.