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RECIPE: Cinnamon Keto Granola

Cereal is easy to miss on a Keto diet.  This cinnamon Keto granola recipe will fill that breakfast cereal void. It tastes great, it’s really nutritious and totally keto friendly.

Ingredients

1/2 cup (60 g) almonds, roughly chopped
2 Tablespoons (16 g) pumpkin seeds
2 Tablespoons (14 g) flax meal
1 Tablespoon (24 g) chia seeds
2 Tablespoons (12 g) cinnamon
1 Tablespoon (5 g) shredded coconut
1 Tablespoon (7 g) coconut flour
2-4 Tablespoons (30-60 ml) water
Stevia or erythritol, to taste

Preparation

  • Preheat oven to 250 F (120 C).
  • Line a baking tray with parchment paper.
  • Mix everything together. Add water until things start to stick together.
  • Press the mixture flat on the parchment paper.
  • Bake for 20-30 minutes until crispy but make sure it doesn’t burn.
  • Let cool for 10 minutes and break into small pieces.
  • Enjoy with coconut yogurt or coconut milk or as a snack by itself.
This recipe is courtesy of the folks at Foodista.com

Recipe: Easy Hot Keto Cocoa

It has been a cold windy day here in the San Francisco Bay Area.   When I’m feeling cold I love having hot chocolate – keto style.  My Easy Hot Keto Cocoa will satisfy that craving for a hot chocolate drink without the calories.   It’s easy to make, low in calories and best of all, it’s only 2 net carbs.    Here’s how to make it:

Ingredients:

  • 8 oz unsweetened vanilla flavored almond milk (can substitute with unsweetened coconut, cashew or hemp milk)
  • 2 teaspoons organic cacao (I buy mine at Trader Joe’s)
  • Stevia or Erythritol (sweetened to taste)
  • pinch of salt

Instructions:

  • Heat almond milk to the desired temperature
  • Add cacao, stir until the cacao is dissolved.
  • Add stevia to the desired sweetness.
  • Add a pinch of salt

Drink and enjoy.

 

 

 

🥑Keto Chocolate Avocado Pudding👈

This Keto Chocolate Avocado Pudding is absolutely delicious.   With just 3 net grams of carbs per serving you can enjoy a creamy chocolatey treat without the guilt.

Servings: 4
Prep Time: 10 minutes
Cook Time: None

Ingredients:

  • 2 medium avocados, pitted and chopped
  • ½ cup heavy cream
  • 2 tablespoons unsweetened cocoa powder
  • 2 to 3 tablespoons powdered erythritol (or sweeten to taste with liquid stevia drops)
  • 1 tablespoon almond flour
  • 1 teaspoon vanilla extract
  • (Optional) Sprinkle each cup with 2 to 3 chopped walnuts, pecans or macadamia nuts

Instructions:

1. Combine the ingredients in a food processor and pulse.
2. Blend on high speed until smooth, then spoon into cups.
3. Chill until thick and cold, then serve.

Nutrition Infomation:

275 calories
26.5g fat
3g protein
11g carbs
8g fiber
*3g net carbs*

 

☕️ What is Bulletproof Coffee? – How To Make It.

What is bulletproof coffee?

Bulletproof coffee quite simply is coffee with butter and MCT oil. Take a few sips of this hot coffee emulsion and you will be ready to take on the day.  It’s frothy and delicious!

Dave Asprey from Bulletproof nutrition coined the term Bulletproof coffee. Since it’s inception there are several versions of the famous recipe but most refer to them as bulletproof coffee.

How do you make it? – the original recipe.

1 cup of hot coffee
2 TBS unsalted organic or grass-fed butter
1 TBS MCT oil or coconut oil

Combine all ingredients in a blender. Blend until smooth and frothy.
Serve immediately.

Why drink bulletproof coffee instead of eating breakfast.

Starting your day with a carb-heavy breakfast of cereal, oatmeal, or toast spikes your blood sugar. You’ll get a short lasting burst of energy, but after a few hours your blood sugar will drop, and you’ll be hungry, tired, and unfocused.

The fat in bulletproof coffee provides satiety and helps curb cravings. The amount of fat can be adjusted to your liking. Start off with a small amount, let’s say a teaspoon, of MCT oil and work your way up to a full tablespoon if you feel good doing so. Some people experience stomach problems if adding too much oil at once.

The fat together with the caffeine from the coffee will give you a boost of energy to start your day. If you are sensitive to caffeine, go ahead and try it with organic decaf. It won’t give you quite the same effect but you will still have a great-tasting and filling drink.

You don’t have to like coffee to go bulletproof

You don’t have to use coffee to get the boundless energy and focus of butter and MCT oil. Tea is a great alternative to coffee that delivers all of the benefits of a buttered beverage.

Make this recipe your own by adding your favorite flavors to it. Add some unsweetened cocoa powder and you’ll have a bulletproof mocha. Or why not try some cinnamon or pumpkin pie spice. If you feel like adding sweetness to your coffee, add a little stevia or erythritol.   Don’t want to go the trouble of blending your own brew?  Our Keto Kofi by Bulafit may be just what you need.   Make from organic coffee beans, it is a delicious blend of the
proprietary GT blend with a hint of natural vanilla flavor.   Keto Kofi will help you maintain your proper macronutrient ratios and keep you full and satiated for hours.   It’s great for intermittent fasting too.  Get it here.

Recipe: Tuscan Creamy Garlic Shrimp

This Tuscan creamy garlic shrimp recipe is so versatile.  You can substitute the shrimp with any kind of protein for a delish variation of this dish.  We have used chicken, beef, pork and jumbo shrimp.  This dish is a rated 5 stars in our home.

Ingredients:

  • 1-1.5 pounds of Jumbo Shrimp or Tiger Prawns cut into bite size pieces
  • 1 tablespoon of organic or grass-fed butter, olive or avocado oil
  • 1 medium diced onion
  • 5-6 slices of bacon
  • 3-4 cloves of garlic (diced)
  • 2 cans of organic mushrooms, drained
  • 1 cup of kale or spinach
  • Organic heavy cream
  • Pot of salted water for shrimp

Saute in butter, avocado or olive oil – 1 medium diced onion, 3-4 cloves of garlic, 2 can’s of organic mushrooms. Put to side when translucent.

Cook 5-6 strips of cut up bacon, save 2 TBSP of bacon grease.

Saute the shrimp (or protein choice in the bacon grease) until cooked through.

Add the sauteed onions, garlic and mushrooms back in the skillet with the cooked shrimp.

Add 1/2 to 1 cup of heavy cream. Blend well.

Salt and pepper to taste.

Add the cut up spinach or kale for color and blend until wilted.

Serve!

This is a top-rated dinner at our house. We never have left overs.

Enjoy!  Bon Appetit

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