Low Carb Cinnamon Rolls


1 ½ cup shredded mozzarella cheese

¾ cup almond flour

2 tbsp cream cheese

1 egg

½ tsp baking powder

Cinnamon Filling

2 tbsp water

2 tbsp erythrit sugar

2 tsp cinnamon



2 tbsp cream cheese

1 tbsp erythrit sugar


  1. Preheat oven to 350 degrees
  2. Melt the mozzarella and cream cheese in a microwave (1 1/2 minutes, stirring half way through).
  3. Stir in the egg.
  4. Add the almond flour and baking powder.
  5. Start to combine using a fork, then make ball of dough.
  6. Divide the dough into 6 balls.
  7. Form long rolls, then flatten.
  8. Make the dough as thin as you can.
  9. Prepare your filling — add water, sweetener and cinnamon.
  10. Spread the liquid filling over the flattened dough rolls.
  11. Roll each into a bun and cut sideways in half.
  12. Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish.
  13. Place in oven and bake for 25 minutes.
  14. While the rolls are in the oven, prepare the frosting — mix cream cheese and sweetener.
  15. Spread over the warm rolls and serve.


Calories: Per 1 Keto Cinnamon Roll (with icing)


Total calories: 142


10 g fat

4 g net carbs

0.7 g fiber

10 g protein



Sweet Potato with Bacon and Veggies

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  • 2 large, organic sweet potatoes
  • 5 strips of bacon (no sugar)
  • 2 cups Tuscan Kale
  • Bell peppers
  • Green onions
  • 3 eggs
  • Dill Seasoning



  1. Place strips of bacon in skillet, once fully cooked remove from skillet
  2. Cut up sweet potatoes and veggies, mix and place in skillet
  3. Put stove on medium/high until sweet potatoes are softened (12-15 min)
  4. Preheat oven to 425
  5. Once sweet potatoes & veggies are soft, cut up bacon and mix in with the rest
  6. Crack eggs on top of everything and place in the oven
  7. Check occasionally until eggs are cooked to preference

No Bake Snickers Bars

  • Crust:
  • 2 cups rolled oats
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • ½ tsp sea salt
  • 1 tbsp almond milk
  • Filling:
  • 1½ cup dates, pitted and soaked
  • ½ cup peanut butter
  • 1 cup dark chocolate
  • 1 tbsp coconut oil
  • Peanuts, for garnish


  1. In a food processor, blend the crust ingredients until a well combined. Press into a baking tray and place in the freezer.
  2. In your food processor, pulse the dates and peanut butter until well combined.
  3. Melt together the coconut oil and chocolate in a microwave safe bowl, until completely mixed. Fold in the date / PB mixture with the chocolate.
  4. Pour the chocolate, date, and PB mixture over the crust. Add on the crushed peanuts, and return the freezer for 2-3 hours, until set.
  5. minutes before serving, remove from the freezer. Cut into your bars and enjoy!

Low Carb Chocolate Ice Cream



4 large eggs

½ cup Swerve sweetener

¼ tsp cream of tartar

30 grams dark chocolate chips

1 ¼ organic coconut cream

1 tbsp vanilla


Separate the egg whites from the egg yolks.

Whisk the egg whites and add the cream of tartar.

As the egg whites thicken, add in Swerve.

Whisk until they create stiff bumps. In another bowl, whisk in the coconut cream.

In a third bowl, mix the egg yolks with the vanilla extract.

Melt the chocolate chips and mix in with the egg whites.

Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 4 hours.


Salted Caramel Cookies

  • ⅔ cup peanut butter (or nut butter of choice)
  • 1 cup almond flour
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside for 10 minutes)
  • ⅓ cup coconut sugar
  • 1 scoop Protein powder
  • 1 tsp baking powder
  • ½ tsp sea salt
  • For the date paste:
  • 8 dates, pitted and soaked
  • 2 tbsp water
  • 1 tbsp maple syrup
  1. In your food processor, add the pitted dates, water, and syrup. Pulse until smooth. Set aside.
  2. Pre-heat your oven to 350 F.
  3. Mix together the almond flour, baking powder, sea salt, coconut sugar, and collagen (if using). Stir until combined.
  4. Add in the peanut butter and date mixture, and stir well. It will take a while, but everything will come together.
  5. Spray a baking tray with cooking oil to prevent sticking. Roll out 8-10 large balls of batter, and flatten.
  6. Bake for 14-17 minutes, until done. Let cool for 20-30 minutes.

Amazing Low Carb Chocolate Mousse


Macros/per serving:

211 calories

20g fat

5g net carbs

1.5g fiber

2g protein


2 cans full fat coconut cream

2 tbsp Monk’s sweetener

2 tbsp unsweetened cacao powder

30 grams dark chocolate chips



Chill cans of coconut cream.

Open carefully and transfer hard cream to a bowl and discard the water/liquid at bottom of cans.

Use hand mixer to mix cream to a froth.

Add sweetener and beat on high with the hand mixer until thick and creamy.

Mix in cacao powder b hand and whisk until smooth.

Melt dark chocolate chips in the microwave for about 30 seconds and add to cream mixture.

Add in and whisk lightly until mousse texture forms.


Low Carb Cauliflower Bread


Serves: 12 (slices)

Macros per serving (1 slice):

142 calories

6.5g carbs

3.7g fiber

2.8g net carbs

7.1g protein



2 cups almond flour

5 eggs

¼ cup psyllium husk

1 cup cauliflower rice



Preheat the oven to 350 degrees Fahrenheit.

Line a loaf pan with parchment paper. Set aside.

In a large bowl, mix the almond flour and psyllium husk.

Beat in the eggs on high for up to two minutes.

Mix in the cauliflower rice and blend well.

Pour the mix into the loaf pan.

Bake for up to 55 minutes.