Ingredients:

• 4 whole eggs
• 4 egg yokes
• 1/3 cup coconut oil
• 1/4 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/4 cup MCT oil
• 4 Tbsp vanilla
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbsp vodka or vegetable glycerin (keeps the ice cream soft enough to scoop)
• 1/4 cup Salted Caramel Sauce (Recipe Found: HERE)
• 1/2 cup Lily’s Chocolate Chips
• 1 cup chopped pecans

Instructions:

1. Microwave coconut oil until melted. Set aside to cool.
2. Mix eggs, coconut oil, erythritol, MCT oil, vanilla, salt, cream, and vodka together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker and run until it starts to thicken.
5. Once mix has thickened, add in nuts and chocolate chips.
6. Drizzle in caramel. If your caramel is still warm you may not reach ice cream consistency.
7. Pour into storage container and let the freezer do the rest of the work. I like to use a glass pyrex like this.

I’ve only ever made this using an ice cream maker. You can just pour into a glass container and freeze, but I love the light texture the ice cream maker provides. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me.  Less messy than the ice and salt types, and easy to clean parts!

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

Enjoy!

Ingredients:

1 bag Coleslaw Mix (Found in the Produce Section with the Bagged Salads)

2 Tbsp Coconut Aminos

1 pound Ground Pork (Regular or Hot)

2 tsp Ginger Paste

2 tsp Minced Garlic

1 tsp Fish Sauce

1 tsp Sesame Oil

Optional Toppings: chopped peanuts, green onions, Sriracha

Directions:

1. Brown pork in cast iron pan.
2. Once browned add in garlic, ginger, coconut aminos, and fish sauce and stir until incorporated.
3. Add coleslaw mix and cook until softened completely.
4. Drizzle sesame oil over the top.
5. Serve immediately or store in fridge for a few hours to allow flavors to combine.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

I pre-make these any time we are running low and are having another meal with chicken breasts.  I buy a pack of chicken much larger than we need for that night, and any chicken that doesn’t go in that nights meal gets made into these and put into the freezer. I already have chicken on my hands, a cutting board dirty, and time while that nights chicken cooks.  A little multi tasking one night can save a LOT of time during future meals. Often times I’ll make up 2-3 batches of these at a time.

Enjoy!

Ingredients:

2 pounds chicken breast cut into nugget size

1 cup crushed Pork Rinds

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Parsley Flake

2 Tbsp Nutritional Yeast

OPTIONAL:

• 1 tsp Cayenne Pepper (for a spicier nugget)
• Dipping Sauce: We love this Sugar Free BBQ

Directions:

1. Cut chicken breast into nugget sized pieces.
2. In gallon zip top bag, put all other ingredients.
3. Shake to mix.
4. Add chicken and shake to cover.
5. If freezing: spread nuggets out within the zip top bag and lay flat in freezer to prevent them from freezing together.  Once frozen, they no longer need to be stored flat.
6. Cooking: place desired number of nuggets into air fryer. Turn on to 370* for 10-15 mins flipping half way through.  An oven could also be used for cooking, but I love the crispiness that come from the air fryer.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

While a little more work than the store bought low carb options, I think you’ll find it’s worth it!

Enjoy!

Ingredients:

• 4 whole eggs
• 4 egg yokes
• 1/3 cup coconut oil
• 1/4 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/4 cup MCT oil
• 1 Tbsp vanilla
• 2 Tbsp instant coffee
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbls vegetable glycerin (keeps the ice cream soft enough to scoop)

Instructions:

1. Microwave coconut oil and instant coffee until oil is melted. Set aside to cool.
2. Mix all ingredients together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker until thick.
5. Store in freezer in glass container.

I’ve only ever made this using an ice cream maker.  After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me.  Less messy than the ice and salt types, and easy to clean parts!

Can’t wait to hear what you think!

MN Keto Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Enjoy!

Ingredients:

• 2 ripe avocados
• 2 eggs
• 1/2 cup cocoa powder
• 1/2 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/2 cup peanut butter (Check ingredients. You’ll want one that is just peanuts and salt)
• 1 Tbsp vanilla
• 4 Tbsp almond flour (My favorite is this)
• 1 T and 1 tsp beef gelatin (Find it here)
• 1/2 tsp liquid sweetener (This is one I like)
• pinch of salt
• 1/2 cup Lily’s Chocolate Chips

Instructions:

1. Preheat oven to 350.
2. Mix all ingredients together

For Brownies:

1. Spray pan with non stick spray. I use this pan to make individual brownies, but you can easily use a 8×8, 9×9, or a 9×13 depending on how thick you like your brownies.  
2. Bake for approx. 20 mins or until a toothpick comes out clean.

For Cookies:

1. Line cookie sheet with silicone mat or parchment paper. Bonus that this makes it easy to clean up!
2. Scoop out cookies with 1 inch space between. I love this tool: Cookie Scoop
3. Using the back of a spoon, spread cookies out so they are flat.  They will not spread when baking.
4. Bake for 12-15 mins.
5. Move to cooling rack immediately and store in the refrigerator once cooled.

Can’t wait to hear what you think!

MN Keto Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.