 Ingredients:1 Cup Mozzarella Shredded 1 oz Cream Cheese ½ Cup Almond Flour 1 Large Egg 1 tsp Baking Powder 1 TBSP Butter Everything But The Bagel Seasoning Instructions:In a microwave safe bowl, add the Mozzarella cheese and cream cheese. Place into the microwave for two minutes with 30 second intervals until the cheeses are melted. You will need to work with this fathead dough quickly but not to worry if it starts to harden just place it back into the microwave for a bit. Add in the Almond Flour, Baking Powder and the egg and mix until well combined. Because fathead dough can be sticky, put oil or water onto your hands and start to knead the dough. The dough should look like actual dough and be a little stretchy. 3 Lay down some parchment paper so your dough doesn’t stick to the counter and shape your dough into a log. Using a knife or a pastry cutter, cut your dough into about 1 ½ inch pieces. You should be able to get about 15 pieces out of this recipe but you can make them as big or small as you like. Melt your butter and brush butter onto both sides of your pretzel bites. Sprinkle them with Everything But The Bagel Seasoning. Place them into your Air Fryer at 325 degrees for 5-7 minutes. Everything But the Bagel Seasoning goes really well with Cream Cheese so I like to warm up some cream cheese in the microwave Servings: 3 Serving Size 5 pieces Macros Per Serving: Net Carbs: 3 Fiber: 1.5 Total Carbs: 4.5 Protein: 12 Fat: 17 Calories: 341
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 Ingredients:1 Cup Heavy Cream 2 TBSP Almond Milk 4 TBSP Allulose Sweetener ½ tsp Vanilla Extract 1 tsp Strawberry Extract 3 Fresh or Frozen Strawberries , cut and mashedPinch of Salt 1-2 Drops Red Food Coloring (optional) Instructions:Dice up your frozen or fresh strawberries and mash them up using a fork and set aside. In a bowl, combine all the ingredients above except the strawberries and mix with a hand mixer until thick. You can also place all ingredients into a Mason Jar and shake for a few minutes but this will take a while and you will need to do this until the cream has doubled in size. Add in your strawberries and fold them into the cream. Once your cream is thick, place it into the freezer for at least 5 hours. You can use any sweetener that you like but your ice cream WILL be rock hard and you will need to let it sit on the counter for about 10 to 15 minutes. Using Allulose as the sweetener allows your ice cream to be creamy. Macros for Entire Recipe:
Net Carbs: 2 Fiber: 1 Total Carbs: 3 Protein: 0 Fat: 80 Calories: 736  Ingredients:6 Boneless Porkchops (3-4 oz) 1 TBSP Butter 1 TBSP Olive Oil ½ Onion Chopped 4 cloves Minced Garlic ½ Cup Chicken Broth 1 Cup Heavy Cream 1 tsp Garlic Powder ½ tsp Pepper ¼ tsp Salt ¾ Cup Parmesan Cheese 1 TBSP Parsley 1 tsp Thyme 1 tsp Paprika Instructions:Serve with Cauliflower Rice and Veggies. Season each porkchop with salt, pepper and paprika Add butter and oil into a skillet on medium high and sear pork chops until they reach about 145 in temperature and browned on the outside. Set the porkchops aside. Leave in drippings in the skillet. Add onion and garlic to the skillet. Sauté onion until translucent and cook garlic until fragrant about 3 to 4 minutes. Add in the chicken broth and heavy cream and mix until well combined. Then add in the remaining ingredients Thyme, Parsley, Garlic Powder and Parmesan Cheese. You can use shredded or grated. Reduce heat to a simmer to thicken the sauce and allow to simmer about 10 minutes and add pork chops back into pan and cook to reheat about 5 minutes Serve with Cauliflower Rice and Veggies. Servings: 6 Serving Size 1 Pork Chop Macros Per Serving: Net Carbs: <1 Fiber: 0 Total Carbs: <1 Protein: 26 Fat: 27 Calories: 349
 These Keto Scalloped Potatoes are a great alternative to traditional scalloped potatoes. These are a great side dish to any meal or even for a Keto Holiday Meal. In this recipe we use Turnips but we also tried this with Rutabaga and they were very delicious. If you do have a chance to try these with Rutabaga i definitely recommend it. Ingredients:2 Turnips (you can use Rutabaga also) 1 Cup Cheddar Cheese 1 Cup Heavy Cream 2 TBSP Butter ¼ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Paprika Instructions:The first thing you want to do is slice your Turnips into extremely thin slices. We used a Mandolin slicer which saves a lot of time and gets your slices the perfect thin you want for scalloped potatoes. Once you have your slices, lay them into a 8x8 pan overlapping one another. Place your seasonings into a bowl and mix together. You will sprinkle each layer with your seasonings. You can add more or less for your liking. Season your first layer in the pan , then lay down the next layer and season. You will repeat this until you have at least 3 layers. In a medium saucepan, add in the heavy cream, butter and cheese and cook on medium low until well combined and the cheese has melted. Pour your cheese sauce mixture over the pan of scalloped potatoes. Bake in the oven on the middle rack at 375 for 35 to 45 minutes. Mine took about 45 minutes. Servings: 6 Macros Per Serving: Net Carbs: 2.5 Fiber: 0.5 Total Carbs: 3 Protein: 4 Fat: 23 Calories: 254  This cauliflower mash is a low carb, keto friendly alternative to traditional mashed potatoes. This mashed cauliflower with garlic and herbs is easy to make and makes a great keto side dish to any meal. This cauliflower mash is also a great addition to your keto holiday meal. You can use fresh or frozen cauliflower just make sure you dry it as much as possible. Ingredients:1 Head Cauliflower 2 TBSP Butter 1 TBSP Olive Oil 2 oz Cream Cheese ¼ Cup Parmesan Cheese (shredded) 3 cloves Minced Garlic 1 tsp Garlic Powder 1 tsp Onion Powder 2 TBSP dried Chives ¼ tsp Salt ½ tsp Black Pepper Instructions:Start out by cutting up and rinsing your head of cauliflower. Add it to a pot with a cup of water and steam it for about 10 to 15 minutes or until it is tender. You can also do this in the microwave. While the cauliflower is cooking, add your butter and olive oil to a small skillet and add in your minced garlic cloves. Allow this to cook on low until fragrant about 5 minutes and set aside. Once your cauliflower is done, add it into a bowl and start adding in the remainder of your ingredients: seasonings,parmesan cheese, cream cheese and also make sure you add in all the oil and butter from the garlic this will really help with the flavor of your cauliflower mash. Next, add your Cauliflower Mash to a food processor or if you do not have one, you can mash it by hand too with a potato masher. The food processor works really well for a smooth and creamy cauliflower mash and a blender can work also just keep an eye on it so you don’t over blend it and it becomes more of a puree. Once it gets to the consistency you like then your cauliflower mash is ready to eat. Servings: ½ Cup
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