The document provides a week 1 meal plan that includes recipes for breakfast, lunch, snacks, dinner and desserts. It lists ingredients and preparation instructions for 14 different recipes ranging from an eggs and avocado breakfast salad to smoked salmon and vegetable skillet to chicken club lettuce wraps. Each recipe includes nutritional information for a single serving.

1. WEEK 1 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERTS
breakfast salad of eggs,
avocado, & smoked
salmon
bento with ham,
tomato, olives, hard-
boiled egg
antipasto olives &
almonds
beef & broccoli
with almond butter
sauce
make-ahead
chocolate
coconut bark
cheesy cauliflower
hashbrowns
pesto egg salad
with tomatoes &
arugula
cheese & olive
plate
cheesesteak lettuce
wraps
keto strawberry
shortcake
eggs with cheddar &
turkey bacon
smoked salmon
platter with arugula
salad
turkey, tomato &
avocado boats
italian chicken
skillet
3 ingredient
peanut butter
cookies
tomato & avocado
omelet
super simple salami
salad
sun-dried
tomato and
pistachio goat
cheese bites
bacon alfredo with
zucchini alfredo
sun-dried tomatoes,
rosemary & goat
cheese frittata muffins
roast beef & avocado
salad
mediterranean
salmon
pancetta & spinach
frittata
chicken salad
with tomato, basil,
avocado & shallots
steak with
caramelized onions
& mushrooms
smoked salmon &
creamy vegetable
skillet
chicken club lettuce
wraps
sausage stuffed
portobello
mushrooms with
pesto

2. CALORIES FAT PROTEIN CARBOHYDRATES
388.34 28.92g 23.97g 10.47g
Ingredients
Preparation
2 hard- boiled eggs
1/2 cup cherry tomatoes, halved
1/2 avocado
1 lemon wedge
1 cup spinach
1/2 Tbsp. olive oil
2 oz. smoked salmon
1. To plate everything, place the spinach in the bowl
first. Drizzle the olive oil and juice from one lemon
wedge over the spinach. Place the smoked salmon,
tomatoes, avocado and egg on top of the dressed
spinach.
Breakfast Salad of Eggs, Avocado & Smoked Salmon
(1 serving)

3. CALORIES FAT PROTEIN CARBOHYDRATES
308.38 23.83g 13.95g 11.98g
Ingredients
Preparation
1 2/3 cups cauliflower
1/8 of an onion, diced
1 egg
1 Tbsp olive oil
1/2 cup shredded mozzarella
1. Clean the cauliflower by rinsing it with water,
then use a grater or a food processor to shave
into riced cauliflower. Place it all in a bowl with
the diced onion, egg, salt & pepper.
2. Mix all the ingredients together until fully incorporated.
3. Heat up the olive oil in a skillet over medium-high heat. Add a scoop of the
cauliflower mixture and flatten it down with a spoon, allowing it to cook for 5 minutes
or until it is crispy. Once it appears crispy, flip it and add some shredded cheese,
cooking for 4 more minutes until the cheese is melted and the botton is crisp.
4. Repeat this until all the batter is used.
Cheesy Cauliflower Hashbrowns
(1 serving)

4. CALORIES FAT PROTEIN CARBOHYDRATES
460.04 33.44g 34.26g 4.47g
Ingredients
Preparation
2 eggs
1/2 cup almond milk
1/2 Tbsp olive oil
1 slice turkey bacon
1/4 cup cherry tomatoes
1/2 cup shredded cheddar cheese
1. Whisk together the eggs, almond milk, along with
some seasonings of salt and pepper to desired taste
in a bowl.
2. In a skillet, heat the olive oil over low-medium heat. Add the egg to one half of the
pan and the turkey bacon slice on the other half, then cook the egg until it is almost
fully done, leaving the yolk a little runny if desired. Flip the turkey bacon when it is
ready.
3. Remove the skillet from the heat and stir in the shredded cheese. Allow it to melt
(about 1 minute) by covering the skillet with its lid.
4. For the finishing touch, top with the cherry tomatoes.
Eggs with Cheddar Cheese & Turkey Bacon
(1 serving)

5. CALORIES FAT PROTEIN CARBOHYDRATES
327.5 26.78g 12.98g 10.94g
Ingredients
Preparation
1/2 avocado
1/2 medium roma tomato
1 Tbsp fresh basil, chopped
2 eggs
1/2 Tbsp olive oil
1. Slice the avocado and tomato into thin
pieces.
2. Whisk together the eggs with 2 tbsp of water and season the mixture with salt and
pepper.
3. Place a skillet on the stovetop over medium-low heat and add the whisked eggs to
the pan, creating a thin layer around the circle of the pan. After about 3 minutes, the
top of the eggs should start to solidify. When this occurs, layer one half of the eggs
with the avocado and tomato and fold the other half over them.
4. Slide the omelet onto a plate and top with fresh basil.
Tomato & Avocado Omelet
(1 serving)

6. CALORIES FAT PROTEIN CARBOHYDRATES
251.1 17.84g 18.26g 3.26g
Ingredients
Preparation
1/4 cup sun-dried tomatoes, chopped
1 Tbsp garlic, minced
8 eggs
1/4 cup almond milk
1 tsp dried rosemary
1 tsp dried oregano
1 cup goat cheese
1. Preheat the oven to 400 degrees. Grease an 8-cup muffin baking tin.
2. In a bowl, whisk the 8 eggs together, and add in the almond milk, rosemary,
oregano, and season with salt and pepper. Once mixed, add in the crumbled goat
cheese, sun-dried tomatoes, and garlic.
3. Evenly spoon the mixture into the 8 muffin tins. Cover with aluminum foil, and
bake them for 15-20 minutes, or until they are set.
4. Enjoy warm, with 2 muffins per serving. Store leftovers wrapped in the freezer or
fridge.
Sun-dried Tomato, Rosemary & Goat Cheese Frittata Muffins
(4 servings)

7. CALORIES FAT PROTEIN CARBOHYDRATES
379.68 30.29g 16.76g 12.79g
Ingredients
Preparation
1/2 oz. red onion, thinly sliced
3 oz. fresh asparagus
1/2 Tbsp olive oil
2 oz. smoked salmon
1/4 cup cream cheese
3 oz. bell pepper, sliced
1. Trim the hard ends of the asparagus
before cutting it into 1 inch lengthwise
slices.
2. Add the olive oil to a skillet over medium-high heat. Once warmed, add in the
onion and sliced bell peppers for about 3 minutes to let them soften. Then, add the
asparagus and cook for 3 more minutes which is when it should start to turn bright
green.
3. While the vegetables are cooking, chop up the smoked salmon. Once the
vegetables are done, mix in the salmon and cream cheese. Once everything is mixed
together, plate and enjoy.
Smoked Salmon & Creamy Vegetable Skillet
(1 serving)

8. CALORIES FAT PROTEIN CARBOHYDRATES
369.63 29.48g 20.35g 4.87g
Ingredients
Preparation
1 shallot, minced
1 1/2 Tbsp unsalted butter
1 Tbsp garlic, minced
3 cups spinach
8 eggs
1/2 cup half and half
1/2 cup shredded parmesan
3 oz. pancetta, cubed
1. Preheat the oven to 350 degrees .
2. Place a skillet over high heat on the stovetop and melt in the butter. Add the shallots,
garlic, and salt & pepper to taste. Cook these for 2 minutes while stirring to make sure the
shallots absorb the butter and soften.
3. Add the pancetta and cook it for about 5 minutes in the skillet until it crisps up. Add the
spinach and cook until it wilts. While these two are cooking, crack all 8 eggs into a bowl and
with the half & half and whisk until a creamy consistency is formed. Add in the shredded
cheese.
4. Once the egg combination is mixed together, add it over the pancetta and spinach in the
skillet. Place the skillet the oven to cook for 20 minutes or until the eggs are set.
5. Slice the frittata into 4 quarters for 4 servings and enjoy! Store leftovers in an airtight
container in the refrigerator.
*If you want to use cheddar cheese you can!
Pancetta & Spinach Frittata
(4 servings)

9. CALORIES FAT PROTEIN CARBOHYDRATES
367.04 31.12g 15.26g 6.75g
Ingredients
Preparation
1 hard-boiled egg
1/2 Tbsp balsamic vinegar or apple cider
vinegar
2 slices ham
1/2 cup olives
1 1/2 Tbsp olive oil
1/2 cup tomato
1. To make the bento sauce, in a small bowl whisk together the olive oil and vinegar
until it is combined. Add salt and pepper to taste.
2. Plate & enjoy!
Bento with Ham, Tomato, Olives & Hard-boiled Egg
(1 serving)

10. CALORIES FAT PROTEIN CARBOHYDRATES
520.18 43.41g 7.82g 11.48g
Ingredients
Preparation
3/4 cup cherry tomatoes, halved
1 1/2 cup arugula
1/2 Tbsp olive oil
1/4 of a lemon
2 hard-boiled eggs
1 Tbsp pesto
1 Tbsp mayonnaise
1 Tbsp sunflower seeds
1. Toss the arugula with the olive oil and
juice from the quarter lemon. Add salt and
pepper to taste.
2. In a bowl, smash together the hard-boiled eggs with the pesto, mayonnaise and
salt and pepper to taste. Mix in the cherry tomatoes.
3. Top the marinated arugula with the egg salad mixture and finish off by sprinkling
the sunflower seeds.
Pesto Egg Salad with Tomatoes & Arugula
(1 serving)

11. CALORIES FAT PROTEIN CARBOHYDRATES
561.54 45.99g 22.47g 10.34g
Ingredients
Preparation
6 slices bacon
1/2 shallot
1/4 cup vegetable broth
1 zucchini
2 tsp minced garlic
2/3 cup heavy cream
1/2 cup shredded parmesan cheese
1 Tbsp. olive oil
1. To prepare, cut the raw bacon strips into 1 inch pieces,
chop the shallots, and spiralize the zucchini into noodles.
Heat 1 tablespoon of olive oil in a large saute pan or
skillet over medium heat. Once the oil is hot, saute for
30 seconds. Add the zucchini noodles and saute for 5
minutes, until just tender and al dente.
2. Place a skillet over medium heat on the stovetop and place in the bacon, cooking it until
crispy which should take 8-10 minutes. Once it is done, place it to the side on a plate lined
with paper towels to soak up any excess fat.
3. Keeping the skillet on medium heat, place the shallots in and cook until they are tender
but do not let them brown. This typically takes about 2 minutes. After they soften, add in the
minced garlic and cook with the shallots for 30 more seconds.
4. Pour in the vegetable broth with the shallots and garlic and stir it around to mix everything
together evenly. Scrape off any browned bits on the bottom of the skillet. Then, reduce
the heat to low. Add in the heavy cream and stir. Next, add the shredded parmesan. Mix
everything until the sauce thickens.
5. Once everything has thickened into a sauce, add in the zoodles and bacon bits, tossing to
combine, and remove the skillet from heat. Serve immediately.
* You can replace bacon strips with turkey bacon if desired. If you do not have a spiralizer, you can use a vegetable
peeler.
Bacon Alfredo with Zucchini Noodles
(2 servings)

12. CALORIES FAT PROTEIN CARBOHYDRATES
491.33 37.79g 28.36g 8.79g
Ingredients
Preparation
3 Tbsp sour cream
2 tsp dijon mustard
1/4 cup cherry tomatoes
1/8 cup red onion
2 eggs, boiled
2 oz. salami
1 1/4 cup arugula
salt
pepper
1. In a small bowl, mix together the sour cream,
mustard, 1 teaspoon of water, salt and pepper to
desired taste. If you desire a thinner salad dressing,
add more than 1 tsp at a time of water to desired
consistency, otherwise, it will be very thick.
2. Now, cut the cherry tomatoes, peel the onion and slice it, and coarsely chop the
hard boiled eggs and salami in order to toss into a bowl with the arugula. Top it off
with the dressing and toss the salad again to coat it evenly.
*You can replace arugula with lettuce, kale, or spinach if desired.
Super Simple Salami Salad
(1 serving)

13. CALORIES FAT PROTEIN CARBOHYDRATES
497.97 44.44g 14.99g 13.59g
Ingredients
Preparation
2 Tbsp mayonnaise
1/2 tsp garlic, minced
1/2 tsp smoked paprika
1/2 avocado
1/4 lemon
1/2 Tbsp olive oil
2 cups shredded mixed greens
2 oz. roast beef lunch meat
2 oz. roasted red pepper
1. In a bowl, mix together the mayonnaise, garlic, and paprika. Set it aside for later use
once combined.
2. Chop the roasted red peppers and slice the avocado in half. Mix them both
together in a large bowl with the lemon juice, olive oil, mixed greens, salt & pepper.
3. Place salad into a bowl, then top with the sliced avocad, red peppers and roast
beef. Spoon on the aioli mayo mixture.
Roast Beef & Avocado Salad
(1 serving)

14. CALORIES FAT PROTEIN CARBOHYDRATES
500.12 29.92g 47.19 10.65g
Ingredients
Preparation
1/4 shallot, minced
1/2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/4 cup cherry tomatoes, halved
1/2 avocado, diced
1 Tbsp fresh basil, chopped
7 oz. pre-cooked chicken breast
1. Add shallots to a bowl with balsamic vinegar and
olive oil. Allow them to soak for 5 minutes.
2. In the bowl with the shallots and balsamic vinegar
marinade toss in the precooked chicken breast
pieces, avocado cubes, and tomatoes. Season
everything with salt and pepper to desired taste and serve once everything is evenly
coated with dressing.
Chicken Salad with Tomato, Basil & Avocado
(1 serving)

15. CALORIES FAT PROTEIN CARBOHYDRATES
373.95 23.91g 28.55g 13.65g
Ingredients
Preparation
1/4 butter lettuce head
4 oz. pre-cooked chicken breast
1/2 red bell pepper
1/2 roma tomato
1/2 avocado
1 1/2 Tbsp mayonnaise
1. Remove the leaves from the butter lettuce
head and lay out half of them flat down on a
clean surface. Place an even amount of chicken
breast pieces in each one.
2. Remove the seeds from and slice the red bell pepper, tomato, and avocado half,
then combine all of them in a bowl with the mayonnaise. Equally spoon the mixture
on top of the chicken pieces in the lettuce wraps.
3. Roll the lettuce leaves around the ingredients to make a wrap.
Chicken Club Lettuce Wraps
(1 serving)

16. CALORIES FAT PROTEIN CARBOHYDRATES
229.35 13.59g 12.69g 15.93g
Ingredients
Preparation
1/2 Tbsp olive oil
1/2 Tbsp apple cider vinegar
2 oz. smoked salmon
1/2 cucumber
1/4 cup raspberries
1/2 cup arugula
1 Tbsp mayonnaise
1. In a small bowl, whisk together the olive oil and apple cider vinegar, adding salt and
pepper/seasonings to taste.
2. In a separate small bowl, drizzle the arugula with the prepared vinaigrette.
3. To a plate, add the smoked salmon, cucumber, and raspberries. Serve the
mayonnaise on the side.
Smoked Salmon Platter with Arugula Salad
(1 serving)

17. CALORIES FAT PROTEIN CARBOHYDRATES
592.92 47.15g 25.19g 20.71g
Ingredients
Preparation
2 cups broccoli
3 Tbsp olive oil
8 oz. ground beef
1 1/2 Tbsp coconut aminos
1 tsp minced garlic
1/2 cup beef broth
1 tsp ground ginger
1 Tbsp almond butter
1/2 lemon
1 green onion
2 cups spinach
1. Preheat oven to 400°.
2. Cut the broccoli into florets and toss with 1 tablespoon of olive oil, salt & pepper and any
other seasonings to reach desired taste. Bake in the oven for 20 minutes or until crispy.
3. Place a skillet on the stove top on medium heat. Add 1 tablespoon of olive oil to the skillet
with the ground beef. While it’s cooking, add in 2 teaspoons of coconut aminos, the minced
garlic, salt & pepper to taste. Allow meat to cook for 8-10 minutes until it browns, breaking it
into small pieces with a spatula.
3. While the broccoli and beef are cooking, place a saucepan on the stovetop on medium
heat, and add the last tablespoon of olive oil, 2 teaspoons of coconut aminos, beef broth,
ginger, almond butter, and 4 teaspoons of lemon juice. Whisk all ingredients together and
allow it to simmer until a sauce-like consistency forms, then remove it from the heat. Once
the beef is done cooking, pour the sauce over it.
4. Lastly, chop the spinach and onion. Place the spinach in a bowl, and top it with the beef,
sauce, broccoli and onion.
Beef & Broccoli with Almond Butter Sauce
(2 servings)

18. CALORIES FAT PROTEIN CARBOHYDRATES
442.12 25.53g 44.08g 7.83g
Ingredients
Preparation
1/2 yellow onion
1/2 medium green bell pepper
12 oz. flank steak
1 Tbsp olive oil
1/2 tsp dried oregano
2/3 cup shredded low moisture, part-skim
shredded mozzarella
1/2 Tbsp chopped parsley
1/2 head butter lettuce
1. Thinly slice the onion, pepper, and flank steak. Season the steak with salt and pepper.
2. Place a skillet over medium-high heat and heat the olive oil until it start to simmer.
Add the onion, pepper, dried oregano and salt and pepper to taste. Let it cook for about 5
minutes, continuing to stir them until they tenderize. Once they are done place them on
a plate to the side while preparing the rest of the dish.
3. Turn the heat of the stove-top up to high and place the sliced flank steak into the
skillet. Allow it to cook, stirring periodically, until it browns and cooks through, about 2
minutes per side.
4. Add the onion and pepper into the skillet with the steak and mix the ingredients
together. Then, add the shredded mozzarella cheese on top of the mixture and cover the
skillet tightly and have it stand for around 1 minute or until the cheese melts over the
steak and vegetables.
5. Break the butter lettuce head into 3 or 4 lettuce wrap pieces and scoop out a spoonful
of the steak mixture into each one. Finally, add some finishing touches of parsley and
serve immediately.
Cheesesteak Lettuce Wraps
(2 servings)

19. CALORIES FAT PROTEIN CARBOHYDRATES
509.13 34.23g 36.62g 14.33g
Ingredients
Preparation
1/2 zucchini
1/4 eggplant
1/8 cup kalamata olives, halved
1/4 tsp italian seasoning
6 oz. fresh salmon
1/2 tsp minced garlic
1 Tbsp olive oil
1/4 cup arugula
1/4 lemon
1. Preheat oven to 400 degrees.
2. Cut the eggplant and zucchini into 1/4 inch cubes.
3. Put parchment paper on a baking sheet and place the olives, zucchini and
eggplant cubes in the center. Sprinkle with the Italian seasoning and salt and pepper
to taste. Once seasoned, place the 6oz of salmon, seasoned with salt and pepper to
taste, on top of the vegetables, and marinate with the olive oil.
4. Fold in the parchment paper to the center of the food on all sides in order to keep
it closed up while cooking. Bake for 15 minutes. Once it is done, carefully open the
parchment paper. Top with arugula and lemon juice before serving.
*If you are sensitive to nightshades, omit the eggplant
Mediterranean Salmon in Parchment
(1 serving)

20. CALORIES FAT PROTEIN CARBOHYDRATES
318.32 19.62g 26.84g 9.9g
Ingredients
Preparation
2 tsp olive oil
2 cups spinach
8 oz. raw turkey sausage
1 tsp minced garlic
1/4 cup vegetable broth
1/3 cup pesto
4 whole portobello mushrooms
1. Preheat oven to 375 degrees.
2. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape
out the gills. Arrange mushroom caps on a baking sheet, brush inside and outside of
mushroom with olive oil and season with salt and pepper. Set aside.
3. In a saute pan over medium heat, cut open the casing of the sausage and squeeze
the meat into the skillet. Brown the sausage. Add broth, spinach, garlic. Cook until
the spinach is wilted.
4. Remove the pan from heat but stir in the pesto.
5. Stuff the mushrooms with the filling then place them in the oven for 15 - 20
minutes.
Sausage Stuffed Portobello Mushrooms with Pesto
(2 servings)

21. CALORIES FAT PROTEIN CARBOHYDRATES
483.28 36.79g 29.16g 10.23g
Ingredients
Preparation
1/4 cup yellow onion
1 Tbsp salted butter, melted
1 cup white or bella mushrooms
4 oz. NY strip (top loin) beef steak
1/2 Tbsp olive oil
1. Preheat the grill or a skillet. Brush the butter and
any seasonings to taste on the strip of steak. Let
it sit in the butter and seasonings while you cook
the onions and mushrooms.
2. Heat the olive oil in a skillet over medium-high
heat. Add the onions to cook, stirring them for a
few minutes until they become caramelized. Once
the onions are caramelized, add in the mushrooms
and cook them until tender. Season with salt and
pepper and set aside.
3. Place the steak onto the preheated grill or skillet and cook for 3-4 minutes per side
depending on how you prefer your steak.
4. Serve the steak with caramelized onions and mushrooms on top.
Steak with Caramelized Onions & Mushrooms
(1 serving)

22. CALORIES FAT PROTEIN CARBOHYDRATES
467.15 25.62g 44.28g 16.16g
Ingredients
Preparation
1 Tbsp coconut oil
6 oz. chicken breast
2 cup broccoli
1/4 red onion
1 cup spinach
1 tsp italian seasoning blend
1/2 Tbsp olive oil
1. Chop the chicken breast into bite size pieces,
season with salt and pepper.
2. Add coconut oil to a skillet over medium-high
heat. Add the chicken and cook each side for about 3
minutes/ until browned.
3. While the chicken is cooking, chop the broccoli into small florets and slice the
onion into small pieces. Then, add both of the vegetables to the skillet and cook them
until they soften, which should take about 5 minutes. Add the spinach and let it cook
until it wilts, which takes around 3 minutes.
4. In a small bowl, combine the olive oil, vinegar, and Italian seasoning. Whisk until
fully combined. Pour over the chicken pieces and vegetables in the skillet.
5. Allow the dish to finish cooking in the skillet with the vinaigrette for about 5 more
minutes. Plate and enjoy!
Italian Chicken Skillet
(1 serving)

23. CALORIES FAT PROTEIN CARBOHYDRATES
193.56 13.03g 11.27g 10.46g
Ingredients
Preparation
1/2 avocado
2 oz. turkey breast lunch meat
1/2 tomato
1. Cut the avocado in half with a knife, and
use a spoon to remove the green meat
from the skin halves.
2. Dice the avocado meat, turkey and
tomatoes. Mix in a bowl and season with salt and pepper to taste.
3. Spoon the mixture back into the avocado skin halves and enjoy one half for one
snack.
Turkey, Tomato & Avocado Boats
(1 serving)

24. CALORIES FAT PROTEIN CARBOHYDRATES
172.83 11.58g 7.82g 10.87g
Ingredients
Preparation
1 oz cheese (your choice)
1/4 cup assorted olives, pitted & chopped
1/4 tsp rosemary sprigs
1. Place the olives, and cheese cubes onto the rosemary
sprigs and enjoy.
Cheese & Olive Plate
(1 serving)

25. CALORIES FAT PROTEIN CARBOHYDRATES
261.6 22.94g 7.88g 10.73g
Ingredients
1/2 cup assorted olives
14 cup almonds
Antipasto Olives & Almonds
(1 serving)
Preparation
1. Plate ingredients and enjoy!

26. CALORIES FAT PROTEIN CARBOHYDRATES
150.02 11.62g 7.39g 4.28g
Ingredients
Preparation
1/4 cup pistachios
1 cup goat cheese
1/2 cup light cream cheese
1/4 cup sun-dried tomatoes
1. Using a food processor, pulse the
pistachios until they are ground then
place to the side in a bowl.
2. Add the cream cheese, goat cheese,
sun-dried tomatoes, salt & pepper, to taste, to the food processor. Pulse in until mixed
thoroughly.
3. Roll the cream cheese, goat cheese, and sun-dried tomato mixture into 12- 1 inch
balls. Roll them in the ground pistachios.
4. Refrigerate the bites for 1 hour before serving to allow them to firm up.
5. Enjoy 2 pistachio bites per serving and store the rest in an airtight container in the
refrigerator.
Sun-dried Tomato & Pistachio Goat Cheese Bites
(6 servings)

27. CALORIES FAT PROTEIN CARBOHYDRATES
114.08 7.46g 5.88g 9.89g
Ingredients
Preparation
1 cup peanut butter
1/3 cup Swerve
1 egg
1. Preheat the oven to 350 degrees
and line a baking tray with parchment
paper or non-stick spray.
2. Combine all of the ingredients into
a bowl to form a dough. Once mixed
well, roll into 12 one-inch balls and
place on the baking tray, pressing down with a fork to make the balls about 1/2 inch
thick.
3. Bake for 10-15 minutes, allowing the cookies to become golden brown. Let them
cool for 5 minutes before placing on a wire rack to finish cooling.
3 Ingredient Peanut Butter Cookies
(12 servings)

28. CALORIES FAT PROTEIN CARBOHYDRATES
245.79 20.09g 6.54g 10.01g
Ingredients
Preparation
1 lb. strawberries, chopped
1 Tbsp. stevia
For the grain-free biscuits:
1 cup coconut flour
3 Tbsp. stevia
1 tsp. baking powder
1/4 tsp. salt
8 large eggs
1/2 cup ghee, melted
1 tsp. pure vanilla extract
For the whipped cream:
1/2 pint heavy whipping cream
2 tsp. stevia
1/2 tsp. pure vanilla extract
1 pinch salt
1. Mix the chopped strawberries and stevia in a large bowl. Cover the bowl and refrigerate for 30
minutes or up to 48 hours.
2. Preheat the oven to 350 .̊ Add the coconut flour, stevia, baking powder, and salt to a bowl and stir
until combined. Add in the melted butter, eggs and vanilla extract and whisk everything together until
a thick dough forms.
3. Meaure out 1/4 cup of the shortcake dough and press it into a disc shape with your hands. Repeat for
the remaining dough to form 6 shortcake biscuits. Arrange on a prepared sheetpan and bake on the
center rack for 30 to 35 minutes, until golden brown.
4. Add the heavy whipping cream to a stand mixer along with the stevia, vanilla an a pinch of salt. Use
the whisk attachment to beat the cream on high until it is thick and fluffy. Refrigerate until ready to
use.
5. To assemble, slice a fully cooled shortcake in half and place on a plate. Add 1/4 cup of the
strawberries and top with 3 tablespoons of whipped cream.
*You could also use monkfruit sweetener instead of stevia.
Keto Strawberry Shortcake
(12 servings)

29. CALORIES FAT PROTEIN CARBOHYDRATES
166.29 13.19g 2.09g 10.77g
Ingredients
Preparation
1/2 cup coconut cream
4 Tbsp unsweetend coconut flakes
1/8 cup sliced almond
3/4 cup dark chocolate chips (use Lily’s or ChocZero)
1. Grease a small baking pan/tray.
2. In a microwave safe bowl, microwave the dark
chocolate chips in 10 second increments while stirring
between each one until they fully melt.
3. Mix the coconut cream, shredded coconut, and sliced almonds in with the melted
dark chocolate.
4. Pour the chocolate mixture onto the lined tray and place it in the freezer for 45-60
minutes, or until it is fully set. Then, cut the bark into 9 squares and store them in an
airtight freezer container.
*Have 1-2 pieces of chocolate bark per snack/dessert.
Make-Ahead Chocolate Coconut Bark
(9 servings)