RECIPE

• 1 1/2 Cup Cream Cheese
• 1/4 Cup Melted Butter
• 1/4 Cup Olive Oil
• Under 1/2 Cup Heavy Cream
• 4 Medium Sized Eggs
• 1/4 Teaspoon Cream of Tartar
• 1 1/2 Tablespoon Cinnamon Powder
• 4 Tablespoon Cocoa Powder
• 1 2/3 Whey Protein Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Powder
• 2 1/2 Baking Soda
• 2 Teaspoon vanilla
• 1 teaspoon Xanthan gum/Psyllium Husk
• Sweetener (optional)

1. In a bowl, add melted butter, cream cheese, olive oil and 1/4 cup heavy cream mix together.
2. In a separate bowl, add eggs, add cream cheese mix and cream of tartar whisk until frothy set aside.
3. In a small bowl, add 1/4 tbsp cinnamon, cocoa powder and leftover heavy cream enough to have runny consistency and swirl set aside for later use.
4. Add whey protein powder in a bowl, salt, vanilla, psyllium husk, baking powder, baking soda, 1tbsp cinnamon mix together.
5. Pour in eggs/ cream cheese mix to whey protein mix and fold in do not stir.
6. Pour mix in a pan, add cinnamon/cocoa mix and swirl in with a teaspoon.
7. bake for 30 – 45 mins at 196 degree celsius or until golden brown.

Enjoy with friends and family.

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Interested in the nutritional value scroll to the bottom of the page and get the app on google play.

RECIPE

Get full recipe from here

Shrimp stuffed pouches filling click here

RECIPE

• 200g Chopped Cabbage
• 1 cup of water
• 1 Tablespoon Psyllium Husk

1. In a blender, add water and chopped cabbage blend until smooth, add more water if needed.
2. In a pan, add blended cabbage and bring to boil, for a few minutes to reduce liquid.
3. Stir in Psyllium husk, reduce heat and keep stirring until it thickens.
4. Once it thickens, leave for a few minutes to cool.

For nutritional value use our app (keto with friends diet hub) from Goggle play store at the bottom of the page.

Enjoy with your desired soup.

RECIPE

• 120 Grams Almond meal
• 2 Tablespoon Coconut flour
• 1 Tablespoon of Vanilla pod
• 1 Tablespoon Xanthan gum
• 1 Teaspoon Baking powder
• 1/4 Sweetener ( swerve )
• 4 Medium sized eggs at room temperature.

1.  In a bowl, add all ingredients except eggs mix thoroughly.
2. Add eggs, whisk until its airy and light.
3. Put in moulds/ cups makes 20
4. Bake in a preheated oven, for 20 minutes or until its golden brown.
5. Let it cool for 10 minutes before removing it from silicone moulds.

Chocolate Coating (optional )

• 3 Tablespoon cocoa powder
• 1 cup of water
• Xanthan gum (optional )
•  1 Tablespoon Sweetener (optional )

In a sauce pan, add all ingredients, bring to boil for 1 minute, then simmer until it thickens.
Use as desired.

NUTRITIONAL VALUE ( per cake )

Carb – 0.68g

Protein – 3.05g

Fat – 3.93g

Calories – 50 Kcal

RECIPE

• 200g Cauliflower florets
• 1/4 Cup Almond meal
• 2 Eggs
• 1 Tablespoon psyllium husk
• 1 Teaspoon Onion powder

1. Blend Cauliflower florets
2. In a bowl, add all ingredients together and mix well.
3. Mould paste into 4 round shapes.
4. Bake for 40 to 50 minutes until golden brown.

Add more almond meal if the mix is runny.

NUTRITIONAL VALUE ( per bun )

Carbs – 3.09g

Protein –  5.5g

Fat –  2.2g

Calories – 116 k cal

RECIPE

• 100 Grams Shrimps
• 1/2 cup coconut cream
• 1/2 Bell pepper
• 1 Tablespoon red onion
• 1 Tablespoon chili pepper
• 1 Tablespoon Curry powder
• Coconut oil
• 1 Large Cucumber
• Salt to taste

1. Peel skin off cucumber, cut into six pieces, use a spoon to scrape out seeds set aside.
2. In a heated deep pan, add Coconut oil.
3. Add Onions, fry for 1 minute and Shrimps cook for 3 minutes.
4. Add curry, stir in Coconut cream mix well.
5. Add bell peppers, cook for 7 minutes.
6. Add salt and stir.
7. Stuff shrimp curry in cucumbers.

You can also have shrimp curry with cauliflower  rice.

NUTRITIONAL VALUES ( Per piece )

Carbs – 3.41g

Protein – 1.1g

Fat – 14.3g

Calories – 147 kcal

RECIPE

• 15o Grams Almond meal/flour
• 1 Egg
• 1 Tablespoon Sweetener
• 1/2 Teaspoon salt
• Parchment paper

1. Add almond meal, sweetener, sugar and salt in a bowl.
2. Mix all ingredients together and make a dough let it rest for 7 minutes.
3. Place dough on parchment paper, place another parchment paper on dough and roll flat to about 1/2 cm.
4. Using a biscuit cutter cut into your desired shape makes 24 cookies.
5. Bake on parchment paper for 12 to 15 minutes in a preheated oven at 180 Celsius.
6. Store in ziplock bag or an airtight container.

Strawberry Jam Filling (Click link)

Frosting (optional)

1. Whisk cream cheese, whipping cream and vanilla until  it thickens.
2. Decorate as you like.
3. Store  left over cream cheese frosting in the freezer.

NUTRITIONAL VALUE (per cookie without filling)

Carb – 1g

Protein – 1.7g

Fat – 3.3g

Calories – 45 kcal

RECIPE

• 250 Grams Cauliflower rice
• 3 Eggs
• 1 Tablespoon xanthan gum
• 1/3 Teaspoon Baking soda
• Ghee
• 1 Cup of water
• salt to taste

1. Blend cauliflower rice and cup of water until very smooth.
2. Squeeze out all the water  from the blended cauliflower by using a clean cloth.
3. Add eggs, xanthan gum, salt and baking soda.
4. Mix together properly.
5. In a heated frying pan,  add ghee and fry mix.
6. Makes 8 pieces of masa.

You can substitute xanthan gum with psyllium husk or ground flaxseed
also try using cabbage.

NUTRITION VALUES

Carbs = 1.7g

Protein = o.2g

Fat = 6.2g

RECIPE

• 150 Grams Almond meal
• 60 Grams Coconut flour
• 75 Grams Flax Meal
• 40 Grams Psyllium husks powder
• 2 Teaspoon Cream of tartar
• 1 Teaspoon Baking soda
• 2 Teaspoon Onion powder
• 1 Teaspoon Sea Salt
• Sesame seeds
• 6 Egg whites
• 2 Eggs
• 480 ml Boiling water

1. Mix all dry ingredient together,leaving out the sesame seeds.
2. Add egg whites, eggs and boiling water. whisk until it becomes thick and properly combined.
3. Use a spoon to make round shapes on a parchment paper,space out to enable buns rise.
4. Makes 12 buns
5. Add sesame seeds.
6. Bake for 45 -55mins at 175 C.

Original recipe from ketodietapp.com by martina , check the website for ways to subtitue ingredients,
and for other delicious recipes.

NUTRITIONAL VALUES ( PER BUN):

Carbs – 2.2g

Protein – 8g

Fat – 12g

Calories – 149 kcal

RECIPE

• 100 Grams of Green  beans
• 1/2 Cup of almond flour
• 1 Tablespoon psyllium husk
• 2 Tablespoons palm oil
• crayfish (grinded)
•  1 tablespoon pepper
• Salt to taste

1. Boil beans for 15 mins until soft.
2. Strain and blend with very little water until it is a smooth thick paste.
3. Mix almond flour and psyllium husk.
4. Add pepper, palm oil and salt.
5. Mould to round shapes it should make eight little balls.
6. Deep fry until its Golden brown.

NUTRITIONAL VALUES (per piece)

Carbs – 1.3g.

Protein – 1.1g

Fat -4.2g.

calories – 48 kcal.

Enjoy with flaxseed meal.

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You can substitute psyllium husks with an egg but add more almond flour to have the thick paste and also it will vary in nutritional value.