Keto Dark Chocolate Peanut Butter Layer Cake

Ingredients
Cake:
2 cups almond flour
2/3 cup dark cocoa
1/3 cup Coconut flour
1/3 cup unflavoured whey protein powder
1 tbsp instant coffee (optional)
1 tbsp baking powder
1/2 tsp salt
Stick of butter softened
3/4 cup Swerve Sweetener
4 large eggs
1 tsp vanilla extract
1/4 tsp Stevia Extract
3/4 cup almond milk

Peanut Butter Frosting:
1 cup of cream cheese softened (8 ounces)
half stick of butter softened
1 cup creamy peanut butter
1 cup powdered Swerve Sweetener
1 cup heavy cream
1 tsp vanilla extract

Chocolate Ganache:
Half stick of butter
2 oz unsweetened chocolate
1/4 cup powdered Swerve Sweetener
1/2 tsp vanilla extract


Instructions
Cake:
Preheat oven to 325F and grease 3 8-inch round cake pans well. Line bottom of pans with circles of parchment and grease parchment.
In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, instant coffee, baking powder and salt.
In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla extract, and stevia extract.
Beat in half of the almond flour mixture, and then almond milk. Beat in remaining almond flour mixture until well combined.
Divide batter evenly among prepared cake pans and bake 22 to 25 minutes, until set and a tester inserted in the center comes out clean.
Remove and let cool in pans 10 minutes, then flip out onto a wire rack to cool completely.

Peanut Butter Frosting:
In a large bowl, beat cream cheese, butter and peanut butter until well combined.
Beat in sweetener, cream and vanilla extract until mixture is smooth.
Place one layer of cake on a serving platter and spread top with about 3/4 cup of frosting. Top with another layer and another 3/4 cup frosting. Add remaining layer and spread remaining frosting over top and sides of cake.
Refrigerate cake until frosting is firm, about 2 hours.

Chocolate Ganache:
In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.
Stir in powdered sweetener and vanilla extract.
Let cool 5 to 10 minutes, until thickened but still pourable.
Pour over top of cake, allowing it to drip down sides.
Let set 20 minutes before serving.
Recipe Notes
Serves 20. Each serving has 11 g of carbs and 5 g of fiber. Total NET CARBS = 6 g.

369 Calories; 34g Fat (78.2% calories from fat); 11g Protein; 11g Carbohydrate; 5g Dietary Fiber; 101mg Cholesterol; 380mg Sodium.

Keto Pizza

Ingredients for Crust

5½ oz. mozzarella cheese, shredded (1.5 cups)
¾ cup almond flour
2 tbsp cream cheese
1 tsp white wine vinegar
1 egg
½ tsp salt
olive oil to grease your hands

Instructions

• Preheat the oven to 400°F
• Heat mozzarella and cream cheese in a small, non-stick pan on medium heat or in a bowl in the microwave oven.
• Stir until they melt together. Add the other ingredients and mix well.
• Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.
• Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 10–12 minutes until golden brown. Remove from the oven.  Flip over and add toppings.  Put back in oven until toppings melt and crust is golden brown on bottom.

Topping Suggestions:

• Pepperoni
• Sausage
• Avocado
• Mushroom
• Shrimp
• Mozzarella cheese
• Goat cheese
• Bell pepper

Keto Spagetti and Meatballs

Sauce Ingredients:
28 oz can Peeled San Marzano Tomatoes (no sugar added)
1 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1/4 tsp black pepper
1/2 tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt (add more if necessary)

Sauce Instructions:
Puree the tomatoes, olive oil, and 1/2 cup of the liquid from the can in blender
Cook on stove top on low-med heat.
Stir in the remaining ingredients.
Stir frequently, for thicker sauce let simmer uncovered.
Taste and adjust seasoning if necessary.


Meatballs:

Store bought low carb meatballs (no breadcumbs, etc).  Cooked on raised indirect on Big Green Egg.  400 degrees for 20 minutes.  You can add the meatballs to the sauce when you are done.

Noodles

"Palmini" noodles made from Hearts of Palm.  Drain and rinse noodles.  Soak in milk for 20  minutes.  Drain and rinse again.  Cook in boiling water for 10-15 minutes. Drain noodles again.  Plate noodles and add sauce and meatballs on top.

Keto Fudgy Brownies

Ingredients
1 stick of butter
1 cup xylitol
1/2 cup cocoa powder
1/2 teaspoon kosher salt
2 eggs at room temperature
1/2 cup almond flour

To garnish
Flakey sea salt optional

Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.

Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.

Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture.  Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.

Add the almond flour, whisking vigorously until fully blended (about a minute).

Bake for 15-25 minutes, or until the center is just set and a toothpick inserted in the center comes out moist.

Keto Homemade Ranch

Most ranch dressings don't have a lot of carbs anyway, but this one has pretty much zero carbs and NO ADDED SUGAR!

1 cup Mayonnaise

1/2 cup Sour cream

2 tsp Lemon juice

2 tsp Dried parsley

1 tsp Dried dill

1 tsp Dried chives

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/2 tsp Sea salt

1/4 tsp Black pepper

1/4 cup Unsweetened almond milk (or for a nut-free version, use coconut milk beverage or watered down heavy cream) 

Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing).

Refrigerate for at least 1 hour to let the flavors develop. Store in the refrigerator for up to 10 days.