Description A good keto breakfast, snack, or dessert! Store in fridge. Try it with a little Splenda®-sweetened whipped cream for a breakfast you will never get sick of! Ingredients 1 (8 ounce) package cream cheese, softened 4 large eggs 1 (15 ounce) can pumpkin puree ½ cup granular sucrolose sweetener (such as Splenda®) 1 teaspoon … Read more
Description This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference. Ingredients 1 ½ cups crushed gingersnap cookies ½ cup finely chopped pecans ⅓ cup butter, melted 2 (8 ounce) packages cream cheese, softened ¾ cup white sugar, divided 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin … Read more
Description This is a very easy and yummy way to eat Brussels sprouts. Ingredients 6 tablespoons olive oil 1 pound Brussels sprouts, trimmed and halved lengthwise 6 cloves garlic, minced salt and ground black pepper to taste 1 tablespoon balsamic vinegar Instructions Preheat the oven to 400 degrees F (200 degrees C). Heat oil in … Read more
Description Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don’t like pumpkin love these cupcakes. These disappear as fast as I can set them out! Ingredients 2 cups all-purpose flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda … Read more
Description This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year. Ingredients 2 ¼ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon ground allspice ½ teaspoon salt 1 tablespoon baking powder ½ … Read more
Description Wonderful spicy iced pumpkin cookies that both kids and adults love! Ingredients 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon salt ½ cup butter, softened 1 ½ cups white sugar 1 cup canned pumpkin puree 1 egg … Read more
Description This is a delicious spin on the carb-rich dish we all love, shrimp and rice. It’s a great combination and I’m here to share my healthy keto-friendly spin on this dish. (Tastes exactly like Chinese food.) Garnish with lemon wedge and extra parsley if desired. Ingredients 1 head cauliflower, grated ¼ lemon, juiced 2 ½ … Read more
Description Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice. Ingredients cooking spray 1 ¼ cups raw shrimp, peeled and deveined ¼ cup fresh lemon juice 2 tablespoons light butter, melted 3 cloves garlic, minced 1 teaspoon Worcestershire sauce ¾ teaspoon lemon pepper ¼ teaspoon red chile powder 3 … Read more
Description This shrimp saute recipe is Whole30® compliant but can be tweaked to your preference of noodle, rice, etc. Eating it on the cauliflower rice is low in calories, low in carbs, and very filling. Ingredients ½ head cauliflower 1 teaspoon olive oil, or as needed 1 cup chicken stock, divided 1 tablespoon ground cumin … Read more
Description This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing. Ingredients 2 cups all-purpose flour 2 cups white sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt … Read more