Keto Apotheca

EASY KETO LEMON MUG CAKE Ingredients: 20 g butter cooled melted... 1 egg 1 tsp lemon rind, finely grated 1/4 cup coconut flour 1 tbs almonds ground 1 tsp xylitol 1/2 tsp baking powder 2 tbs fresh lemon juice 1 pinch lemon rind *to serve *optional *extra 1 dollop mascarpone *to serve 2 tbs almond milk Instructions: Whisk together the butter, egg, and lemon rind in a small mixing bowl until combined. Add the flour, almond, xylitol, baking powder, milk, and lemon juice. Stir to combine. Transfer mixture to a 250ml (1 cup) heatproof mug or cup and smooth the surface. Microwave on High for 2 minutes. Set aside for 30 seconds. Top with a dollop of mascarpone and extra lemon zest, if using, to serve. CREDIT: This recipe was created by Tracy Rutherford for taste.com.au.

LOW CARD KETO CORNBREAD (with coconut flour) *** Note that we have not tried this recipe as of yet --- if you do, add comments below. Ingredients... 6 tablespoons butter, melted cup heavy cream 3 large eggs cup coconut flour 2 tablespoons sugar substitute teaspoon salt teaspoon baking soda Instructions Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine. Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean. Yield 8 Serving Size - 1 slice Amount Per Serving Calories - 167 Total Fat - 15g Cholesterol - 106mg Sodium - 291mg Carbohydrates - 4g Fiber - 3g Sugar - 1g Protein - 4g Source: https://thatlowcarblife.com/low-carb-cornbread/

Cauliflower Mashed Potatoes INGREDIENTS 1 medium head of cauliflower, chopped 1/2 medium white onion, chopped... 8 cloves garlic, peeled and smashed 2 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 1/3 cup broth (any kind)* 1/3 cup sour cream 1/4 cup nonfat Greek yogurt 2 tablespoons butter (+ more for topping) INSTRUCTIONS Preheat the oven to 400F. Next, spread cauliflower, onion, and garlic onto the baking sheet. Drizzle with olive oil and season with salt and pepper and toss until all vegetables are covered. Bake at 400F for 35-40 minutes, tossing halfway. You want to make sure that the cauliflower is tender and golden brown. Remove from the oven and transfer cauliflower, onion, and garlic into a high-speed blender. Add broth, sour cream, Greek yogurt, and butter to the Vitamix and blend until smooth. You may need to add a little bit more broth depending on how thick your cauliflower mashed potatoes are. Add broth by the tablespoon until you’ve reached the desired consistency. Top with more butter as desired, cracked black pepper, and fresh parsley. NUTRITION FACTS Serving Size: 1/6 Calories: 165 Sugar: 5 Fat: 11 Carbohydrates: 11 Fiber: 4 Protein: 7

Cheesy Bacon Ranch Chicken INGREDIENTS 4 slices thick-cut bacon 4 boneless skinless chicken breasts (about 1 3/4 lbs.)... Kosher salt Freshly ground black pepper 2 tsp. ranch seasoning 1 1/2 c. shredded mozzarella Chopped chives, for garnish DIRECTIONS In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towellined plate. Drain all but 2 tablespoons of bacon fat from the skillet. Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side. Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes. Crumble and sprinkle bacon and chives on top before serving. YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 35 MINS

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INGREDIENTS 1 pkg Cream Cheese (8 oz) 1/2 Cup Dill Pickles (diced) 1/2 Cup Cheddar Cheese 1/2 Tsp Garlic Powder... 1 Tbsp Pickle Juice 1 Tbsp Fresh Dill (chopped) 2 Tbsp Green Onions 10 Slices Bacon DIRECTIONS 1. Fry the bacon until crispy, then set aside to cool. In a large bowl, mix the cream cheese with the diced up pickles, shredded cheddar cheese, chopped dill, garlic powder and pickle juice. Mix until very well combined. 2. Chop up the cooked bacon and green onion, then mix them in a small bowl. Make 12, Tbsp sized balls with the pickle and cream cheese mixture. Then roll the pickle balls in the bacon and green onions. This recipe makes 12 Dill Pickle Fat Bombs