Narado Zeco Powell |CFT|CNS|CES|

INGREDIENTS 

Approximately 2 cups Cut Da Carb Fried Chips

1/2 cup butter (melted)

2 teaspoons Cinnamon

3 tablespoons low carb sweetener (I used @swervesweetie Brown)

Low Carb Vanilla Ice Cream (I used @eatenlightened Vanilla Bean)

OPTIONAL: Sugar-free honey (I used @natures.hollow), sugar-free chocolate syrup, and or whipped cream for garnishing.

INSTRUCTIONS 

Line a small tray with parchment paper and set aside.

Measure out your ice cream, I made my ice cream balls approximately 1/2 cup, but you can definitely make them smaller if you choose. Form ice cream into balls, place on a lined tray and put in the freezer while making the coating.

NOTE: you will need your ice cream to be softened some so that it can be scooped and shaped into balls, but not so soft that it won’t mold. I suggest setting it on the counter for 10-15 minutes.

Pulse Cut Da Carb Chips in a food processor to crush into fine crumbs. Alternatively, you could place in a plastic bag and crush with a mallet or rolling pin.

Place the chip crumbs in a bowl, add cinnamon, sweetener, and melted butter, and stir well to combine.

Remove the ice cream balls from the freezer and roll in the crumb coating until we’ll coated.

Garnish with low carb honey, chocolate sauce, and or whipped cream. ENJOY! I served mine in my delicious little Cut Da Carb Churro Bowls (Check out my Instagram page for that deliciousness).

NOTE: I had leftover crumb mixture because I only made 2 servings. How much crumb mixture you’ll need will depend on how many ice cream balls you make, as well as how thick you make your crumb coating. Store extra crumb coating in freezer for future use.

This delicious amazing recipe is from @countdown_til_dinner 

Ingredients
Bottom layer:
1/2 cup almond meal (@lovepbco – code: countdowntildinner10 )
1/2 cup walnuts
2 tbsp cacao powder
2 tbsp coconut oil
3 tbsp maple syrup (sugar free if keto)
Pinch of salt
.
Caramel layer:
1/2 cup almond butter
1/3 cup maple syrup (sugar free of keto)
1/4 cup coconut oil
1 tsp vanilla extract
Pinch of salt
.
Directions

1. For the bottom layer, combine all the ingredients in a food processor and process until formed
2. Press mixture into silicone muffin trays. Freeze for 15 minutes
3. Combine all the ingredients for the caramel. Mix well then pour on top of the bottom layer. Freezer for at least 1 hour.
   Optional: drizzle chocolate @vitawerx and top with a sprinkle of sea salt

Follow @ketogrowth on Instagram for more delicious recipes

Estimated Macros per cake

Protein: 64g Fat: 266g Carbs: 56g

Visit @ketogrowth on Instagram for more recipes

Ingredients⁠

Crust⁠ • 1 cup almond flour⁠ • 4 tbsp butter⁠.⁠

–Cheesecake⁠

• 16oz. cream cheese

⁠• 2 large egg

⁠ •1 tsp vanilla extract or flavor

⁠• 1 tsp fresh lemon or lime juice

⁠•1 pinch salt⁠

• 1/2 cup stevia

Makes 4 servings (estimated)

Macros may vary based on serving

Provided by KetoGrowth

Their Instagram is http://www.instagram.com/ketogrowth

Ingredients:

⁠1.5 lbs. large shrimp, peeled and deveined

⁠1 Tbsp avocado oil⁠4 boiled eggs cooked and peeled⁠

6 slices of cooked nitrate-free bacon diced

1 cup of organic corn kernels(Corn is not Keto), either fresh or frozen-thawed⁠

1 large avocado, diced⁠

1/2 cup crumbled cheese of choice, feta or blue cheese are both great on this⁠

6 packed cups chopped romaine lettuce⁠⁠.Fresh

Lemon-Chive Salad Dressing:

⁠1/3 cup plain Greek yogurt⁠

1/2 fresh lemon,juiced

⁠1 fresh garlic cloves

⁠4 fresh chives⁠se

a salt and freshly ground pepper, to taste⁠⁠.

Instructions:

⁠In a blender or food processor, pulse all Salad Dressing ingredients until creamy.

⁠Taste, adjust seasonings to your liking.⁠Cover, and refrigerate until ready to use.⁠⁠.

Heat 1 Tbsp of oil in a large skillet over med-high heat.

Add in shrimp and cook for about 4-5 minutes or until pink and just cooked through.

Season with sea salt and freshly ground black pepper then set aside.⁠⁠.

Arrange all salad ingredients on a platter or a large salad bowl nicely as shown, and when ready to serve, drizzle with dressing and gently toss to combine.⁠⁠.Enjoy!

KetoGrowth’s Instagram handle is @ketogrowth

Estimated Macros

Protein:32g. Fats:34g. Carbs: 16g.

Ingredients:

• 2 large eggs
• 4 large egg whites
• 1/4 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 hass avocado

Estimated Macros

Fats 28g Protein 39g Carbs 12g

Ingredients:

1. 2 cups of shredded lettuce
2. 2 tbsp of sour cream
3. 1 tbsp of black olives
4. 1 small hass avocado
5. 2 tbsp of salsa
6. 1/2 cup of cilantro
7. 1/4 cup of shredded cheese
8. 4oz of taco meat
9. 8 nacho protein chips

Visit http://www.instagram.com/ketogrowth for more delicious recipes.

Estimated Macros per Wedge

Protein: 17g Fats: 15g Carbs: 7g

2 Wedges per pie

Ingredients

• 1 green onion, thinly sliced
• 1 small garlic clove, minced
• 2 large eggs
• 1/2 cup egg substitute
• 4 tablespoons crumbled feta cheese, divided
• 1/3 cup chopped plum tomato
• 4 thin slices peeled avocado
• 2 tablespoons sour cream

Directions

• Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes.
• Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
• Serve and Enjoy!!

Serves:4

Estimated Macros per serving :

Proteins: 24g Fats: 12g Carbs: 7g

INGREDIENTS:
2 tbsp. butter, divided
1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined
1 lemon, thinly sliced, plus juice of 1 lemon
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
Kosher salt
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish

DIRECTIONS
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring occasionally, until shrimp is pink and opaque, about 3 minutes per side.

Remove from heat and stir in remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before serving

Enjoy!!!

Estimated Macros per 4 oz Chicken Breast

Protein: 24g Fats: 15g Carbs: 4g

 INGREDIENTS:

4 med boneless breasts

4 tbsp butter (divided in half)

1 heaping tbsp minced garlic Lemon juice from half lemon (other half for garnish and squeezing)

1/2 cup chicken bone broth

Garlic Lemon seasoning

Heat your cast iron Preheat oven 400°-👨🏽‍🍳

INSTRUCTIONS:

1. Melt 1/2 your butter in skillet and sear the chicken on both sides , about 6 mins a side.

2. Take out of skillet on a plate.

3. Throw in other half of butter , after melted add minced garlic , bloom for 30 seconds and add bone broth , squeeze half lemon in. Stir and let simmer for 3 mins.

4. Add chicken back to skillet and put in oven loosely covered with a sheet of foil for 15 mins.

5. Take out of oven and let rest for 10 minutes and rest.
credit http://www.instagram.com/ketogrowth