Quick, easy and tasty! these little morsels of 'keto' friendly cookie dough balls are great when you need that little sweet treat without over indulging.

Ingredients:
2 cups Almond flour
1/3 cup Sweetner ( I use Natvia)
1/4 teaspoon Salt
85g Butter
1 teaspoon Vanilla extract
1/3 cup Sugar free/low sugar chocolate (the higher percentage in chocolate, the better it is for you)

This garlic bread uses the famous 'Fathead dough'. Everyone who seems to be doing the ketogenic diet has there own version and here is mine below. Topped with garlic, mixed herbs and Parmesan cheese; it makes the perfect accompaniment to soup dips or on its own.

Ingredients:
Dough
175g shredded mozzarella 
1 egg
85g almond flour
2 Tablespoons Cream cheese
1/2 teaspoon Baking powder
Garlic butter
1 Tablespoon butter, melted
1 teaspoon Minced Garlic
1 teaspoon Mixed herbs
2 Tablespoons Parmesan cheese, shredded
pinch of salt

Method:
Pre-heat oven to 180'c.
Melt the mozzarella and cream cheese in the microwave (1 and 1/2 minutes, stirring half way through). Stir in the egg, almond flour and baking powder.Combine using a spatula, then use your hands to knead into a ball of smooth dough.
Place onto a baking tray lined with baking paper and place another sheet of baking paper on top, roll dough out into a flatbread shape. Bake 18 minutes or until lightly browned.
In the meantime add garlic and mixed herbs to the melted butter. Mix and spread over the flatbread, Return to the oven for another 3-5 minutes, sprinkle over Parmesan cheese. Cut into slices and serve.

I found a similar recipe from the lovely lady over at gnom-gnom.com. As she is from overseas I've adapted it to use Australian ingredients. This cereal is amazing, think of coco-pops for grown-ups! 

Ingredients:
72 g almond flour (Almond flour gets a better result instead of meal)
25 g cocoa powder (I use Avalanche Sugar free drinking choc) 
1/4 teaspoon  salt
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
40 g unsalted  butter, room temperature
60 g Sweetener (I use Natvia 100% natural Stevia)
1/2 egg (I whisk 1 egg then measure half, use the other half for another dish :))

Method:
Add almond flour, choc powder, salt, xanthan gum and baking powder to a bowl. Mix until thoroughly combined and set aside.
Cream butter in a kitchen-aid bowl with your mixer attachment. Add in sweetener and continue to beat until thoroughly mixed.
Add the egg, mixing until just incorporated. 
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cereal dough with cling film and chill in the fridge for 1 hour.
Preheat oven to 180°C and line a baking tray with baking paper. 
Roll out the dough between two pieces of baking paper until it's nice and thin. Either to make flat cereal use a knife to score the dough or alternatively pinch small amount of the dough and roll into balls.
Transfer onto your prepared baking tray. Place in the freezer for 15 minutes before baking. 
Bake for 12-15 minutes until puffed and the cereal has an aroma (smells divine!!) Allow to cool before eating, this will crisp them up further to get that cereal crunch.

Tip- Double the recipe an store in an air-tight container

Recipe adapted from Gnom-Gnom.com - Grain free & Keto Cereal

Bone broth, where do i start? I first heard of bone broth in the early days of the crazy Pete Evans paleo diet media bonanza. I've not really looked into it much until i started keto. After doing a fair amount of research I've come to realise it has amazing healing qualities. Its rich in minerals which is good for your immune system and full of collagen  (from the marrow) which not only is good for your gut health but its meant to help with the elasticity of your skin (goodbye mum tum!!!) Anyways, i use mine for sauces or drink it heated up with a bit of shredded chicken as a soup. One thing to note; bone broth with no seasoning is awful!! I had a few stock cubes in mine to 1 flavor it so it is tasty and 2 get some salt into my diet.

Ingredient:
2kg Beef Bones
2 Tablespoons Apple cider vinegar
2 Carrots, diced
1 Onion, diced
1 Garlic head, sliced in half
2 Beef stock cubes

Method:
 Preheat oven to 180°C. Place bones on a roasting tray. Roast for 30 minutes.
Transfer bones and fat to a Pressure cooker with remaining ingredients and enough water to cover bones. Close lid and cook on high for 3 hours. You can further season the broth once cooked to your liking.

Note: You can do this recipe in the slow cooker just put it on low for 24hrs.

Using my keto pastry this cheese and bacon quiche is to die for. I used all different types of cheese in mine (ill list below) but this is your chance to use up excess cheese stock or be creative with the types of cheese you buy. Totally delish!

Ingredients:

​1 serving of Keto Pastry
100g Bacon (nitrate free if possible)
​1 onion, diced
250g Cheese ( i used Somerdale chilli & lime cheddar, king island smoked cheddar, Perfect Italiano sharp Parmesan & Devondale shredded mozzarella) 
300ml thickened cream
4 eggs, lightly beaten
Salt & Pepper

Method:
Follow pie crust recipe above. 
Preheat oven to 180'c. To a bowl add bacon, onion and cheese; season well. In a separate bowl add eggs and cream together; mix well.
Once pie shell is partly baked, scatter bacon and cheese mixture over the base. Transfer pie crust to a baking tray (this prevents spillage) pour the egg and cream mixture over the top of the bacon and cheese. Bake for around 35/40mins or until a skewer inserted comes out clean. Allow to cool slightly before eating.
Keep wrapped in the fridge for around 3/4 days or in the freezer for around a month (great for the meals when you cant be bothered cooking)

When i started keto i never knew how much i would crave what im used to eating. Making keto versions of the foods i would normally enjoy has been hard, but I've tried a few different recipes for pastry and I've come up with this one below. I'm not a massive fan of coconut, but it works well in this recipe.

Ingredients:
100g Almond flour
40g Coconut flour
1/2 teaspoon Xanthan gum
Pinch of salt
100g Butter, cold
60g Cream cheese, cold
1 Egg, lightly beaten
2 teaspoons Apple Cider Vinegar

Method:
To a bowl add almond flour, coconut flour, xanthan gum,and salt; mix well until all ingredients are combined (i do this in my thermomix)
Add butter and cream cheese and pulse until you have a crumbly mixture. Add egg and vinegar and pulse till mixture comes together. Turn out mixture onto clingfilm and form into a ball, wrap it up and put in the fridge for an hour.
Roll out dough between 2 pieces of baking paper, line pie dish/quiche dish with dough. Pop back into the fridge for 10mins this will ensure it keeps its shape when baking.
Bake in a preheated 180'c oven for around 15mins or until the crust is nice and golden. Fill with filling and bake for a further 35/40mins.

If your anything like me on Keto then you will know those sweet craving feels. I needed something that felt naughty but actually wasn't. This custard has all the flavor profiles of a naughty custard but without all the naughtiness. 3 net carbs per serve.
Add lemon juice for a flavoured custard.

Ingredients:
40g xylitol (sweetner)
400g thickened cream
1t vanilla essence 
3 eggs
1t xanthan gum (optional)

Method:
Put all the ingredients into the @froothie thermocook cook at 70'c 8mins speed 4. Otherwise im sure in a saucepan would get the same results.

Tip- It does look very thin when you don't use the xanthan gum, but cool it in the fridge and it will thicken. Super delish!!!

These keto choc chip cookies are perfect for when you have a sweet craving. At 2.3 net carbs per cookie, whats not to love! I used Xylitol in this recipe but you could use stevia or erythritol (any 1 to 1 ratio sweetener).

Ingredients:

1 1/2 cups Almond Flour
1/2 cup Butter
3/4 cup Xylitol (or sweetener of choice)
1 teaspoon Vanilla extract
1 Egg
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 teaspoon Xanthan gum
1/2 cup Choc bits (sugar free if possible)

Method:

Preheat oven to 180'c and line 2 baking trays with baking paper. Melt the butter in the microwave. Place the butter into a bowl and beat with the xylitol (or sweetener of choice). Add in the vanilla and egg and mix until just combined.
Add the almond flour, xanthan gum, baking powder and salt, stir until well combined. Add choc chips and mix until evenly distributed. 
Using a cookie scoop (or your hands) make 15 balls and place them on the lined baking tray (leave a 2cm gap between as they do spread slightly). Bake for 15mins. Remove from the oven and let cool before eating.

Tips-
Store in the freezer once cooled, they taste amazing ice cold.
The smaller the balls, the more you will get out of the recipe.

This bread is actually super tasty..... but note to self use a smaller bread tin to get some height lol. This bread only has 1.25g Net Carbs so perfect for breakfast with your bacon and eggs or as i have used it, for bruschetta. Either way it will make you feel like you are eating bread without the added sugar or carbs BONUS!

INGREDIENTS
1 1/2 Cup Almond Flour
6 Large eggs Separated
4 tbsp Butter melted
3 tsp Baking powder
Pinch salt

INSTRUCTIONS
Preheat oven to 180'c
Separate the egg whites from the yolks and beat egg whites until soft peaks have formed.
In a food processor (i used my thermo-cook) combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt until combined. This will be a lumpy thick dough until the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to over mix as this is what gives the bread it's volume!
Pour mixture into a greased loaf pan. Bake for 30 minutes. 

​Tips - Keep in a ziplock bag in the fridge.

This dish is so addictive! Creamy (yet without cream) and full of flavor. I use brown brothers moscato in my dish because that's what wine i had on hand. Always use a wine you would drink when cooking then you know it will taste great!

Ingredients:

2 teaspoons Olive Oil
3/4 Chicken Breasts
2 Garlic Cloves, crushed
1 Brown Onion, diced
1 Cup White Wine
1 Tin Cream of Chicken Soup
1 Cup Chicken Stock
1/4 Cup Dijon Mustard
2 teaspoons White Sugar
1 Carrot, sliced thinly
500g Baby Potatoes, halved
1/2 Cup Frozen Peas
1/2 Cup Green Beans

Method:

Heat oil in an large deep frying pan. Add chicken, cook until browned on both sides. Transfer to a plate. Add onion and garlic to the frying pan, cook stirring for 2mins. Add wine, simmer stirring for 3mins. Add soup, 1/2 cup water, stock, mustard, and sugar. Stir to dissolve mustard. Add carrot, potato, peas and beans. Add back in the chicken cover and simmer for an hour. Season and serve.