keto granola clusters

Keto Granola Clusters

  • Servings: 8
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These keto granola clusters make a delicious snack or a healthy low carb breakfast. A sweet sugar-free treat that satisfies the craving for crunch.


  • 1 cup pecan halves
  • 1 cup flaked coconut
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup Swerve Brown
  • 1/4 cup powdered Swerve
  • 1/2 teaspoon vanilla extract or maple extract


  1. Preheat the oven to 300F and line a large baking sheet with parchment paper.
  2. Ina food processor, combine the pecans, coconut, almonds, pumpkin seeds, and salt. Process until the mixture resembles coarse crumbs. A few larger pieces are okay.
  3. In a large saucepan over low heat, combine the butter and sweeteners. Whisk until the butter is melted and the sweeteners are mostly dissolved. Remove from heat and stir in the vanilla extract.
  4. Stir in the nut mixture into the butter mixture until well combined. Transfer the mixture ot the prepared baking pan and spread out evenly. Top with waxed paper or parchment and press down firmly and evenly to a uniform thickness.
  5. Bake 20 to 30 minutes, until golden brown. Remove and let cool completely, then break into large chunks with your hands.
  6. Store on the counter in an airtight container for up to a week.

Recipe Courtesy of

The Best keto chicken taco soup

The Best Keto Chicken Taco Soup

  • Servings: 7
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Thick, creamy and loaded with shreds of chicken, this Keto Chicken Taco Soup is an easy & quick recipe that can be made in the instant pot, crock pot or top of the stove with precooked chicken.


  • 1 1/2 pound boneless skinless chicken breasts
  • 2 tablespoons avocado oil
  • 1/2 red bell pepper, chopped
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 5 cups chicken broth or bone broth
  • 10 ounce can Rotel Tomatoes (diced with green chilis)
  • 2 tablespoon butter
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon dry ranch seasoning mix
  • 4 ounces cream cheese, softened
  • salt and pepper to taste


    Crock pot
  1. In a skillet, heat avocado oil on medium heat then add peppers, onion, and minced garlic.
  2. While you are sauteeing the veggies add all of the other ingredients to the Crockpot including the cream cheese on top of the chicken.
  3. Add the sauteed veggies to the crockpot and stir to combine.
  4. Slow cook on low for 8 hours or on high for 4 hours.
  5. Remove the chicken and shred into chunks then add back to the crockpot. Whisk to mix the cream cheese into the mixture.
  6. Add salt and pepper to taste. Enjoy!

keto peanut butter protein balls

Keto Peanut Butter Protein Balls

  • Servings: 24
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These no bake keto peanut butter protein balls with protein powder are quick and easy to make and oh so delicious.


  • 1 cup Peanut Butter (thick and creamy, salted)
  • 1/2 cup Vanilla Protein powder (I use Atkins brand)
  • 1/2 cup Powdered Swerve (to taste)
  • 2 teaspoons Vanilla extract
  • 1/2 cup Peanuts (optional)


  1. Combine the peanut butter, protein powder, sweetener and vanilla in a powerful blender or food processor. Pulse until uniform, scraping down the sides as necessary. The mixture should be very dense, but able to be pressed together. If it’s too thin, you can add more protein powder and or sweetener to taste.
  2. Optional: Stir in the chopped peanuts, if you like a little crunch. you can pulse once or twice if it helps mix them in, but don’t full process or they will release their oils and change the consistency of the peanut butter protein balls at the end.
  3. Optional: Freeze the dough for about 20 minutes to make the mixture firmer and less sticky.
  4. Use a small cookie scoop or a spoon to grab balls of dough. Roll into balls, preferably using cold hands (wash them with cold water first). Keep refrigerated until ready to eat.

parmesan-crusted fresh atlantic haddock

Parmesan Crusted Fresh Atlantic Haddock

  • Servings: 4
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A new way of making fried fish that is healthier for you.


  • 4 ea 5-6ounce Haddock fillets
  • Non-stick cooking spray
  • Cauliflower rice
  • Parmesan Crust:
  • 1/2 cup Ground pork rinds
  • 1/2 cup Parmesan Cheese, pre-shredded
  • Parmesan Base:
  • 1/2 cup Parmesan Cheese, pre-shredded
  • 1 tablespoon Parsley, dried
  • 10 oz Prepared, refrigerated Alfredo Sauce
  • Parmesan Cream Sauce:
  • 2 tablespoons Fresh Basil, chopped
  • 1/4 cup Chardonnay wine, option
  • 1/4 cup half-and-half


  1. Preheat oven to 425 degrees. Spray a 9×13 baking dish with Non-stick cooking spray. Place the 4 haddock filets in the dish and set aside.
  2. In a small bowl, mix the ground pork rinds and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.
  3. To assemble the Parmesan Base, place 1/2 cup Parmesan Cheese, parsley and the prepared Alfredo Sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Haddock, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees internally and the crus is golden brown.
  4. While the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base in a medium saucepan, add the fresh basil, wine and Half-and-Half and heat over medium heat until the sauce is simmering, stirring often.
  5. Cook the cauliflower rice and drain.
  6. Pour the Parmesan Cream Sauce over the Cauliflower rice and mix together. Serve with the Parmesan Crusted Haddock. Sprinkle with additional Parmesan cheese, if desired.

crack keto biscuits

Crack Keto Biscuits

  • Servings: 12
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Delicious! Even if you aren't doing the Keto diet, you will love these biscuits!


  • 4 oz cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoon baking powder
  • 3 eggs
  • 1 tablespoon dry Ranch dressing mix
  • 1 1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped cooked bacon


  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese, and mozzarella cheese on High for 1 minutes. Stir until smooth.
  3. Add baking powder, eggs, ranch mix and almond flour to cream cheese mixture. Stir well.
  4. Stir in the cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. Divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

keto lemon bars

Keto Lemon Bars

  • Servings: 12-16 bars
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If you like lemon you will love these Keto Lemon Bars. They are so good!


    For the shortbread crust
  • 2 cups almond flour
  • 1/2 cup butter melted
  • 1/2 cup Powdered Swerve
  • For the lemon filling
  • 1/4 cup butter (melted and cooled)
  • 1/2 cup lemon juice
  • 1/2 cup Powdered Swerve
  • 5 large eggs
  • 1 large egg yolk
  • 1 1/2 tablespoon coconut flour


  1. Preheat oven to 350F. Line an 8×8 pan with parchment paper and set aside.
  2. In a medium bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
  3. Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
  4. In a separate mixing bowl, mix your butter, lemon juice and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
  5. Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
  6. Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
  7. Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more. Once ready to serve, sprinkle with extra powdered sugar.
  8. These need to be stored in the refrigerator or will freeze for up to six months.