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Keto Coconut Flour Bread

Make Coconut Flour Bread with simple pantry staples. It is a great sandwich bread for low carb, keto, and paleo dieters. Plus, the recipe is dairy free too!

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 9 1-inch pieces

Ingredients

  • ½ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 whole eggs
  • 2 egg whites
  • ½ teaspoon raw apple cider vinegar
  • ½ cup coconut oil melted

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the dry ingredients in a mixing bowl. Stir in coconut oil and vinegar until crumbly and uniform.
  3. Beat the eggs and egg whites in a separate bowl.
  4. Gently fold the egg mixture into the first bowl. Wait a minute or so for the coconut flour to absorb the liquid and begin to thicken.
  5. Grease a 9×5-inch bread loaf pan or line with parchment paper. Pour batter into pan.
  6. Bake for 40-45 minutes, until top is golden brown and a toothpick comes out clean after inserting into the center.
  7. Remove from the oven and cool on a wire rack for 10 minutes before taking out of the pan. Run a knife around the edge to loosen the bread from the sides.

For variations,  printable recipe card and complete recipe details, visit the Keto Coconut Flour Bread on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Chicken Liver Pate

This easy keto chicken liver pate recipe with no alcohol is ultra-smooth and creamy. Every bite is packed with flavor and great nutrition! Make this as an appetizer when you really want to wow your guests!

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 4 hours – overnight

Serves: 6

Ingredients

  • ½ pound chicken livers
  • ½ cup butter or duck fat for dairy free
  • 1 medium shallot minced
  • 2 cloves garlic minced
  • 1 tablespoon parsley minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
  • Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
  • Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
  • Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
  • Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.

For the printable recipe and complete recipe details, visit the  Keto Chicken Liver (+ Carnivore Option) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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The Best Psyllium Husk Keto Bread

This keto bread with psyllium husk recipe could be the only keto bread substitute you need! With a crispy crust and soft pliable center, this is perfect for all multi-grain or whole wheat bread uses. Each slice only has 2 net carbs per slice and an amazing mouthfeel which makes it the best keto bread I’ve ever had! 

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serves: 16 slices

Ingredients

  • 6 tablespoons psyllium husk powder
  • ¾ cup coconut flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 8 whole eggs
  • ½ cup coconut oil or butter, softened
  • ¾ cup hot water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Separate the ingredients by mixing the dry ingredients (psyllium husk powder, coconut flour, baking soda, salt) in a bowl and the wet ingredients (eggs, butter or coconut oil, and hot water) in another bowl.
  3. Combine the two bowls together by adding the dry into the wet. Work quickly to mix thoroughly because once the psyllium is activated with water it gels fast! Do not over mix.
  4. Transfer to a lightly greased standard 8×4-inch bread loaf pan.
  5. Bake for 60 minutes. The best way to tell if the bread is done is to look for a hard and crusty top. It should be dark brown and firm.
  6. Remove from the oven and let sit in the bread pan for 15 minutes to settle. Loosen the edges with a knife to release the bread. Cool completely on a wire rack before slicing.

Notes

***I HIGHLY recommend reading the original recipe post. There are important tips you need to know about in order to make the ideal loaf.***

When in doubt, cook for another 10 minutes. Temperatures do vary, so it may take a time or two before you get the exact result you are looking for. Overcooking the bread is not a concern as much as undercooking it is.

For the printable recipe card and complete recipe details, visit The Best Psyllium Husk Keto Bread Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Soy Sauce Alternative (Soy Free!)

Flavored with vinegar, ginger, and garlic, this low carb keto soy sauce substitution is packed with flavor so you can still eat soy sauce on a keto diet (or any diet) but without any negative effects of soy! This recipe is allergen-free and contains no sugar, soy, or wheat.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves: 16 tablespoons

Ingredients

  • 1.5 cups bone broth
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon maple extract or other liquid keto sweetener to taste
  • 1/8 teaspoon ginger powder
  • 1/16 teaspoon garlic powder
  • 1/16 teaspoon onion powder
  • 1/16 teaspoon salt

Instructions

  1. Add all ingredients, except salt, to a saucepan and bring to a simmer over medium heat.
  2. Maintain this for about 15 minutes, until the liquid has reduced by a third.
  3. Season with salt.
  4. Transfer to a bottle or jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Shake well before using.

Notes

Since this is bone broth based, you may see it gel after being in the fridge. Bring the homemade soy sauce to room temperature before serving and stir well to recombine the flavors.

For the printable recipe card and complete recipe details, visit the Keto Soy Sauce Substitute (Soy Free!) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Chocolate Peanut Butter Cups

Enjoy easy to make sugar-free, ketogenic chocolate peanut butter cups with only 6 ingredients. They are 100% guilt-free!

Prep Time: 10 minutes

Chill Time: 20 minutes

Total Time: 10 minutes

Serves: 12 cups

Ingredients

  • 3/4 cup coconut oil or butter
  • 3/4 cup Roasted Jungle Peanut Butter or other nut butter of choice
  • 1/3 cup cacao powder
  • 3 tablespoons powdered Monkfruit Sweetener or powdered erythritol
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. In a double boiler or small pot with bowl insert (aka DIY double boiler), melt the coconut oil or butter with the nut butter. Stir to combine.
  2. Remove from heat and add the cacao powder, powdered sweetener, vanilla and salt.
  3. Whisk together until all ingredients are well-combined. For the smoothest chocolate possible, make sure there are no lingering lumps of powder in the bowl.
  4. Pour mixture into a mold or dish of choice and transfer to the freezer. Let chill for 20 or so minutes until solid. Store in the fridge or freezer.

For the printable recipe card and complete recipe details, visit the Keto Chocolate Peanut Butter Cups Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Blueberry Smoothie with Avocado

This is a refreshing, cold and creamy keto smoothie made with coconut milk and sweetened with blueberries and vanilla extract. 

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 2

Ingredients

  • 3/4 cup frozen blueberries
  • 1 medium avocado
  • 1 1/2 cup coconut milk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • ~ 10 drops liquid keto sweetener
  • 1/2 cup ice cubes

Instructions

  1. Add all ingredients to a blender and combine until smooth.
  2. Taste, add more sweetener if needed.
  3. Divide between two glasses and serve immediately.

For the printable recipe card and complete recipe details, visit the Keto Blueberry Smoothie Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Fried Cabbage and Sausage Skillet

A delicious one pan keto lunch or dinner, this sausage skillet ready in 30 minutes. It’s crispy, fried, and oh so delicious. 100% ketogenic, low-carb, and gluten-free.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

  • 1 small green cabbage
  • 2 tablespoons coconut oil, butter, or tallow
  • 1 pound chicken sausage
  • 1 teaspoon salt
  • 4 cloves garlic minced
  • 1 tablespoon rosemary leaf

Instructions

  1. Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
  2. Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
  3. Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
  4. Serve warm.

For the printable recipe card and complete recipe details, visit the Fried Cabbage and Sausage Skillet Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Churro Pumpkin Cheesecake

Keto Churro Pumpkin cheesecake consists of a velvety pumpkin cheesecake filling served on a churro crust and topped off with a cinnamon whipped cream.

Prep: 20 mins
Cook: 40 mins
Cool Time: 5 hrs
 
Servings: 12 Servings
Calories: 430 kcal
 

Ingredients:

Churro Layer
  • 3/4 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 5 tsp cinnamon divided
  • 1/4 tsp sea salt
  • 1 cup unsweetened coconut milk (or almond milk
  • 4 Tbsp butter
  • 2 Tbsp Swerve Brown
  • 2 eggs whisked
  • 1 tsp vanilla
  • 1 Tbsp Swerve granular
Cheesecake Layer
  • 20 oz blocks cream cheese 2 1/2 blocks, room temperature
  • 2/3 cup Swerve granular
  • 1/4 cup Swerve Brown
  • 1 tsp vanilla
  • 1 1/2 tsp pumpkin pie spice extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • 3 eggs whisked
  • 3/4 cup sour cream
  • 3/4 cup pumpkin puree canned
Whipped Cream
  • 1 cup heavy whipping cream
  • 1/8 tsp cream of tartar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 cup mascarpone cheese
  • 4 tsp Swerve confectioner

Intructions:

For Churro Layer
  1. Preheat oven to 400 F.
  2. Line the bottom of a 9″ springform pan with parchment paper and spray the sides with non-stick spray. Wrap pan bottom and up sides with foil. This will keep any drips from happening during baking. Set aside.

  3. Add the almond flour, coconut flour, baking powder, xanthan powder, 2 tsp of the cinnamon, and sea salt in a medium size bowl. Whisk together.

  4. In medium pan, add the coconut milk, butter, and Swerve and heat on medium until the Swerve is dissolved and mixture begins to boil. Reduce heat to medium-low.
  5. Add flour mixture to milk mixture and mix well. Continue to cook and stir until it begins to form a dough and pull away from the sides of the pan. Remove from heat and allow to cool for 10 minutes.

  6. Once cooled, stir in the whisked eggs and vanilla.

  7. Scoop mixture into the springform pan and spread evenly across bottom.

  8. In small bowl, add the remaining 3 tsp of cinnamon and the 1 Tbsp Swerve and stir together. Sprinkle on top of dough layer.
  9. Place springform pan into preheated oven and bake for 5 minutes. Reduce heat to 325 F and continue baking for 15 minutes. Remove from oven.

For Cheesecake Layer
  1. Place a pan of water on the bottom rack of 325 F preheated oven.

  2. In bowl of stand mixer, add the cream cheese, Swerve, Swerve Brown, vanilla, pumpkin spice extract, pumpkin pie spice, cinnamon, and sea salt. Mix on medium until well blended and creamy but don’t over mix. It could cause cracks in the cheesecake if too many air bubbles are present.

  3. Add the sour cream and pumpkin puree. Mix on low until combined.
  4. Add in the whisked eggs and mix just until combined.

  5. Pour cheesecake mixture over baked churro layer.
  6. Put in oven and bake at 325 F for 35 minutes.
  7. Turn off oven and leave cheesecake in oven for 1 hour.

  8. Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours. Better if left over night.
Whipped Cream Layer
  1. Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes.

  2. Remove from freezer and beat cream, cream of tarter, and cinnamon until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.

  3. Serve cheesecake with the whipped cream.

Recipe Notes

Make sure all cheesecake ingredients (cream cheese, sour cream, and eggs) are room temperature. It will make blending easier and batter smoother.

Don’t over mix cheesecake batter or cheesecake may crack when baking.

Placing a pan of water on the rack below cheesecake will keep it moist and help prevent cracking.

Don’t be tempted to open oven. Temperature changes can also cause surface cracking.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 25 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 16 g
NET CARBS: 6 g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Churro Pumpkin Cheesecake recipe at Lone Star Keto.

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Keto Crack Toffee Bars

Flaky cracker crust with buttery toffee topped with melted Lily’s chocolate chips, pecans, and sea salt. These Keto Crack Toffee Bars are rich and addictive.

Prep: 20 mins
Cook: 38 mins
Cooling Time: 1 hr 30 mins
Total: 2 hrs 28 mins
 
Servings: 30
Calories: 133 kcal


Ingredients

Cracker Crust
  • 1 Tbsp ground flaxseeds
  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1 Tbsp butter melted
Topping
  • 1 cup butter
  • 1 cup Swerve Brown
  • 1 tsp vanilla
  • 1 tsp caramel extract optional
  • 3/4 cup Lily’s chocolate chips
  • 1 Tbsp refined coconut oil
  • 1/8 tsp cinnamon
  • 1/2 cup chopped pecans toasted
  • salt to sprinkle on top of chocolate

Instructions

For Cracker Crust

  1. Preheat your oven to 350°F.
  2. Line a 13″ X 9.5″ (1/4 sheet) rimmed baking pan with foil, turning up the edges to form a tray. Spray foil with non-stick spray.
  3. Mix the 1 Tbsp of ground flaxseeds with 3 Tbsp of water and allow to sit for 5 minutes to thicken.
  4. In medium bowl, combine flour and salt.
  5. Add the flaxseed mixture and melted butter into the flour mixture. Stir to combine.
  6. Use hands to mix and form dough into a ball.
  7. Place dough ball on prepared rimmed baking pan and press dough across bottom of pan as evenly as possible until the bottom is covered. A small rolling pin works great to get it smooth and even.
  8. Bake for 15-18 minutes, or until crust starts to brown.
  9. Remove from oven and cool for about 15 minutes.
For Topping
  1. Increase oven temperature to 400F degrees.
  2. In medium pan, add butter and Swerve. Heat on medium heat until mixture begins to boil. Cook for 7 minutes, stirring constantly. Remove from heat. Carefully add in extracts. Mixture can bubble up and sputter. Stir until combined.
  3. Pour mixture over the cracker crust and spread it out so crust is completely covered. Bake for 5-10 minutes until bubbly all over.
  4. While that is baking, melt Lily’s chocolate chips and coconut oil in microwave in 30 second increments until melted, stirring in between. Once melted, add in the cinnamon.
  5. Remove cracker crust from oven. Allow to cool for 30 minutes to form up toffee center.
  6. Top with the melted chocolate. Use a spatula to spread the chocolate evenly all across the top.
  7. Sprinkle top with toasted chopped pecans. Gently press pecans into the melted chocolate, so they don’t fall off. Sprinkle top with sea salt.
  8. Set aside and allow to cool in the pan. Once cooled, transfer to the refrigerator to finish setting. About 45 minutes.

  9. Remove from refrigerator and transfer to a cutting board. Cut into about 30 2″ x 2″ squares.

  10. Store in an airtight container for up to a week. For longer storage, refrigerate or freeze.

Recipe Notes

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 8g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 4.7g

NET CARBS: 2.3g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Crack Toffee Bars recipe at Lone Star Keto.

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Keto Peppermint Cream Cheese Cookies

Light and fluffy Christmas cookies made with cream cheese and a hint of peppermint. These festive Keto Peppermint Cream Cheese Cookies melt in your mouth and are sure to please.

Prep: 15 mins
Bake: 18 mins
Chill Time: 1 hr 30 mins
Total time: 2 hrs 3 mins


Servings
: 44
Calories: 75 kcal per cookie

Ingredients

  • 8 oz cream cheese softened
  • 1/2 cup butter room temperature
  • 1 1/4 cup Swerve granular
  • 1/2 tsp xanthan gum
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pepperment extract
  • 2 1/2 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • Red and green food coloring
Instructions

  1. Preheat oven to 350 F degrees.
  2. Line 2 baking sheets with parchment paper or use silicone mats.
  3. In medium sized bowl, beat cream cheese and butter together until smooth and fluffy.
  4. Add Swerve and beat until fully incorporated.
  5. Add eggs and extracts and mix.

  6. In a separate medium-sized bowl, whisk together the flour, baking powder, xanthan gum, and salt.
  7. Add dry ingredients to the wet mixture and stir just until combined.
  8. Separate the dough into three small bowls.
  9. Add red food coloring to the mixture in one bowl. Green into another and leave one bowl without any coloring.
  10. Refrigerate for 60 minutes. If dough is still hard to work with, chill longer.
  11. To create marbled cookie, scoop about 1 tsp of each color dough into your hands and GENTLY roll together between the palms of your hands, forming a ball. Do not over mix or colors will blob together and make a yucky looking hue. Think brown instead of pretty red and green. 😛
  12. Place marbled dough ball on prepared baking sheets and chill for 30 minutes in the refrigerator. You can flatten them a bit before refrigerating if you want more of a cookie look or leave in a ball, so they’re a bit thicker and more cake-like. They will spread a little, so don’t put them too close together. Dough tends to warm up after handling it, so refrigerating helps some with the spreading.

  13. Bake 18-20 minutes. Cookies should be light in color and will seem a bit under-cooked, but do not over bake.
  14. Cool cookies on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up yet remain soft and a bit cake-like.
  15. Store in a tightly sealed container for up to two weeks, or in the freezer for up to 3 months.

Recipe Notes:

The secret to marbling the dough without mixing the colors is to chill it thoroughly. The dough is super sticky and can be difficult to work with when at room temperature.


*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 5.8g
Dietary Fiber:  0g
Sugar Alcohols (erythritol): 4.1g

NET CARBS: 1.7g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Peppermint Cream Cheese Cookies recipe at Lone Star Keto.