Recipes

Ingredients

• 28- 30 oz. canned tuna, drained
• 2 stalks celery, finely chopped
• 1 bunch of green onions, finely chopped
• 1 jalapeno, finely chopped
• 1 lime, zest and juice
• 3/4 cup butter mayo
• 1 Tablespoon of hot sauce
• 1/2 cup of cilantro, finely chopped
• salt and pepper to taste.
• tomato slices, smashed avocado, pickles, pepper jack cheese, and favorite wrap, keto bread, or chaffle.

Preparation Steps

1. add tuna to large bowl with celery, green onions, and jalapeno.
2. In small bowl add butter mayo, lime zest and juice, hot sauce, and cilantro and combine.
3. Add the mayo mixture to the tuna mixture and combine well.
4. Serve on you favorite wrap, keto bun, or chaffle with sliced tomato, smashed avocado, pepper jack cheese, and pickles.

Ingredients

• 2 1/4 cups Victoria's Keto Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks of butter, softened
• 3/4 cup brown allulose
• 3/4 cup allulose monkfruit blend
• 1 teaspoon vanilla extract
• 2 eggs
• 9 to 14 ozs of sugar-free chocolate chips

Preparation Steps

1. Preheat oven to 325 ℉ and line cookie sheet with parchment paper.
2. Mix Victoria's Keto Flour, baking soda, and salt in a medium-sized bowl. Set aside.
3. In a bowl of mixer or a separate bowl cream together butter and sweeteners. 
4. Next mix in eggs and vanilla.
5. Add the flour mixture to the butter mixture and mix well.
6. Fold in chocolate chips
7. Chill cookie dough in the fridge for 30 minutes.
8. Form cookies and place them on a cooking sheet.
9. Bake for 8-10 minutes until the cookies are set and done.
10. Cool cookies on a cookie sheet for a few minutes and then transfer to a wire rack to cool.

Ingredients

 Pavlova Shells

• 4 egg whites
• 1/3 cup powdered erythritol blend
• 1 teaspoon Vanilla extract
• 1/4 teaspoon cream of tartar
• Pinch of salt

Custard Filling

Follow the custard from this Keto Chow recipe.

I used Cantaloupe, but would work with any flavor. 

Preparation Steps

Pavlova Shells

1.  Preheat oven to 200℉ and line cookie sheet with parchment paper
2. Add egg white to mixing bowl and whip till frothy. Then add salt and cream of tartar.
3. Beat egg whites till soft peaks form, then add the erythritol and vanilla extract.
4. Continue beating till stiff peaks form.
5. Gently add egg white to piping bag and pipe mini pavlova shape.
6. Bake for 1 hour and allow to cool in oven with temperature off and the door closed for 1-2 hours. I do 2 hours.
7. Make the custard according to the Keto Chow website.
8. Once shells and custard are done add a small amount of custard to shell and top with whipped cream. Store any remaining shells in an airtight container.

Ingredients

• 2 sticks butter
• 1 1/2 cup brown allulose
• 2 eggs at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups Victoria's Keto Flour
• 1 pkg butterscotch Keto Chow
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup Choc Zero Butterscotch chips plus a few more to sprinkle on top, spray if desired

Preparation Steps

1. Preheat oven to 325℉ and spray an 8 x 8-inch pan with coconut oil.
2. In a saucepan, melt the butter. Once the butter is melted, remove from heat and mix in the brown allulose until the butter is mixed in completely. Set aside to cool.
3. In a separate bowl, whisk eggs and vanilla till frothy.
4. In a separate bowl combine Victoria's Keto Flour, Butterscotch Keto Chow, salt, and baking powder.
5. Next add in egg mixture followed by the butter mixture. Stir just until combined.
6. Fold in butterscotch chips. Then spread the mixture into the prepared baking pan.
7. Bake for 35 minutes or until a  toothpick comes out clean. Allow the blondies to cool completely before cutting into 16 pieces. 

Ingredients

Pumpkin Cheesecake Cheeseball

• 1 pkg or scoop of Keto Chow Pumpkin Spice Caramel
• 1/2 cup canned pumpkin
• 8 oz of cream cheese, softened
• 1 tsp pumpkin pie spice
• 1/3 cup powdered Swerve plus an additional 1 TBS.

You will also need a stem of some kind, plastic wrap, and rubber bands.

Cinnamon Sugar Pork Rinds

• 5 oz of pork rinds
• 5 TBS of butter, melted
• 1/2 cup of powdered Swerve
• 2 TBS cinnamon

Preparation Steps - Make the Cheesecake Ball

1. Blend all cheeseball ingredients well.

2. Place in the center of some plastic wrap and wrap tightly while forming a ball.

3. Add another layer of plastic wrap and add four rubber bands to create the pumpkin shape. Refrigerate for 8 hours or overnight.

Cinnamon Sugar Pork Rinds

1. In a small bowl combine the Swerve and the cinnamon.

2. Place the pork rinds in a gallon size bag with the cinnamon sugar mixture and the melted butter. Shake well.

3. Bake the pork rinds on a cookie sheet at 200℉ for 20 minutes.

To Serve:

1. Place cheeseball in the center of a platter or plate. 

2. Surround with the pork rinds.

3. Top with the stem.

Ingredients

• 12 Egg Life Wraps
• Cheddar Cheese
• 2 LBS of shredded chicken
• Black olives

For the Sauce

• 2 Cups of Chicken Broth
• 2 TBS Butter
• 2 tsp garlic
• 2 TBS tomato paste
• 2 tsp chili powder
• 3 tsp cumin
• 2 tsp onion powder

Preparation Steps

1. Preheat oven to 350℉
2. Make the sauce by mixing and heating all ingredients for the sauce till warm.
3. In a 9 x 13 in pan place 1/3 of the sauce on the bottom on of the pan.
4. In each Egg Life Wrap place a small amount of the chicken which has had 1/3 of the sauce blended in and some cheese. Roll and place in the pan.
5. Top the enchiladas with the remaining sauce. Top with more cheese and olives.
6. Bake 30 minutes.