Ke-Tobetterhealth

In the USA it is #NationalCandyCorn day. I had no idea there was such a day Originating in the 1800’s, the original confection was made by hand using corn syrup, sugar, water, marshmallows, fondant and carnauba wax (a wax made from the leaves of a palm tree). However, modern candy makers now produce the treat using machines while still using the original ingredients. Celebrate #NationalCandyCorn day the BETTER, healthier way!... KETO//OS NAT SPLASH to kickoff the day KETO//OS PRØ for your mid-day fuel up KETO//OS NAT Strawberry Peach [caffeine free] to finish out the day! New to ketones? Want to experience fat loss, increased energy and mental focus? Want to improve brain health? http://landrews165.ShopKeto.com

Cheddar Dill Biscuits Golden brown on the outside and light and fluffy on the inside, these keto Cheddar Dill Biscuits are the perfect addition to any meal. This keto biscuit recipe is the perfect Red Lobster Cheddar Bay Biscuit copycat. Prep Time: 10 minutes ... Cook Time: 20 minutes Total Time: 30 minutes Yield: 6 biscuits INGREDIENTS INGREDIENTS 4 ounces cream cheese, softened 1 large egg 2 cloves garlic, minced 1 teaspoons chopped fresh dill teaspoon onion powder teaspoon sea salt 1 cups shredded sharp cheddar cheese 1 cups blanched almond flour cup heavy cream cup water INSTRUCTIONS 1. Preheat the oven to 350F 2. In a medium bowl, using a hand mixer on low speed, whip the cream cheese and egg together. 3. Add the dill, onion powder, salt, Italian seasoning and garlic. Use a rubber spatula to mix the seasonings into the cream cheese mixture. 4. Add the cheddar cheese, almond flour, heavy cream and water. Mix until all the ingredients are well incorporated. 5. Drop the dough in heaping mounds into 6 wells of a lightly greased muffin top pan. Bake for 20 to 30 minutes, or until the tops are golden brown and the biscuits are cooked all the way through. NUTRITION Serving Size: 1 biscuit Fat: 32.7g Carbohydrates: 6.9g Fiber: 3g Net Carbs: 3.9g Protein: 14.7g

Eat fat to lose fat....it really works.

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KETO PARMESAN ZUCCHINI CRISPS INGREDIENTS: 2 medium zucchini... 1/2 cup shredded parmesan seasonings, to taste (I use black pepper and garlic powder) RECIPE: Preheat your oven to 425*. Place parchment paper on your baking sheet and spray with cooking spray (I know this seems like overboard, but I’ve had the zucchini stick to the parchment paper before and I don’t like to lose any of those delicious bites!) Slice zucchini very thinly. This is a personal preference. I find they crisp up more this way. Place zucchini slices on your baking sheet and season with pepper and garlic powder. I do not use salt because the parmesan is salty enough on its own! Generously cover with the shredded parmesan. Don’t worry about getting it perfectly on top of just the zucchini. I coat the entire pan. THIS is the key to having some crispies! The zucchini itself will not get super crisp; however, all the parmesan around it will! Bake in the oven at 425* for about 10 minutes. When the 10 minutes is up, I broil for another 2-3 minutes. NOTE: I watch these pretty carefully when I make them. I feel like they cook slightly different each time and I don’t want to burn them! This is definitely a recipe you can play around with to see how much cheese and seasoning you prefer.

Keto Ravioli - yes please! Ingredients 1/2 pound ground Italian sausage 3 ounces cream cheese... 1 cup fresh spinach, torn 8 slices Mozzarella Cheese (I use Sargento) Instructions Cook the sausage and drain off any fat. While it is still warm combine with the cream cheese and torn spinach leaves. Stir well and set aside. Preheat the oven to 350 degrees. Slice the mozzarella cheese slices diagonally so each square creates two triangles. Place the slices on the silicone baking sheet and bake 3-5 minutes until the edges are brown Remove from the oven and place one tablespoon of the filling on one side of the baked cheese shells, carefully pull the other side over to create a ravioli pocket. Serve immediately with warm low carb marinara. Notes Please use a silicone baking mat, it makes this recipe so easy. Cheese will stick to a pan without a silicone baking mat.

While nuts are great in moderation, it’s really easy to start snacking and not realize how many you’ve eaten! Check out this calorie balance image! Yikes!l

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Keto Cowboy Cookies Ingredients 1/2 cup butter softened 4 Tbsp. creamy almond butter... 1/3 cup Lakanto Golden Monkfruit Blend 1 egg 1 tsp. vanilla 1/2 tsp. cinnamon 1 1/4 cup almond flour 1 Tbsp. coconut flour 1/4 tsp. salt 3/4 tsp. baking soda 1 Tbsp. unflavored gelatin 1/2 cup sugar free chocolate chips 1/3 cup unsweetened desiccated coconut 1/3 cup finely chopped pecans Instructions Preheat oven to 350 degrees. In the bowl of a stand mixer, cream together butter and almond butter with sweetener till light and fluffy. Add egg and vanilla. Add the next 6 ingredients and stir well to combine. Stir in the chips, coconut and pecans. Scoop cookies out onto a lined sheet pan and flatten slightly. Bake for 7-8 minutes or until golden around the edges. Allow to cool on sheet pan at least 10 minutes before removing. Store in an airtight container..

Did someone say No-Bake Lime Time Cheesecake?! This is perfect for the summer in terms of flavor, refreshment, and getting in that bikini Recipe: Lime Time Cheesecake... Cheesecake Filling Ingredients: 8 oz. package of cream cheese, room temperature 1 package of KETO//OS NAT Lime Time 2 tbsp. powdered swerve 1 tbsp. freshly squeezed lime juice Crust Ingredients: 1/4 cup of (grass fed) butter, melted 1 cup crushed macadamia nuts 1/4 teaspoon ground cinnamon 4oz. Ramekins Instructions for crust: 1.Place macadamia nuts in food processor and pulse until well ground. 2. Sprinkle ground cinnamon. 3. Add melted butter and mix well. 4. Press 1 tablespoon of crust into each individual ramekin. 5. Place in freezer for 3-5 minutes. Cheesecake Filling Instructions: 1. Whip cream cheese in small bowl until creamy. 2. Add package of KETO//OS NAT Lime Time, lime juice, and swerve and continue beating until smooth. 3. Spoon 3 tablespoon of cream cheese mixture over each crust 4. Garnish with lime twist. 5. Place in freezer until set. 6. Store in refrigerator. Makes 10 servings @ 2.8g net carbs each. Enjoy! Drop a below when you make it