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ENJOY WITH RECIPE

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Keto Cheesy Bacon Soup

This creamy, cheesy soup is a sure winner and might become one of your favorite. Not just delicious but it’s also healthy as it contains cauliflower which is a good option of veggie on the keto diet. ----------------------------‐------------------Servings:

6Ingredients:¼ cup olive oil1 teaspoon minced garlic1 medium head cauliflower,

chopped2 cups chicken broth1 cup water1 cup heavy whipping cream1 teaspoon xanthan gum1 ½ cups shredded cheddar cheese4 tablespoons bacon bits


Procedure:1.

In a deep pan, heat up 3/4 of the olive oil and the garlic on medium heat.

2. Once hot, add in the cauliflower.

3. Pour in the chicken broth and water, bringing it to a boil over high heat. Stir frequently.

4. Once it’s boiling, stir in the heavy whipping cream then turn the heat down to medium.

5. In a separate bowl, whisk together the rest of your oil and xanthangum to make a slurry.

6. Drop your slurry into the soup and stir. It should start to thicken.

7. Little by little, add in your cheese, stirring it into the soup so it melts.

8. Whisk in your bacon and serve!➡ Nutritional Information:Energy - 343 kcalProtein – 17g
Fat – 289gNet Carbs – 4g

#healthylifestyle #healthybreakfast

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Keto Cupcakes A delicious snack option which is lemon cupcakes, topped with raspberry frosting. ----------------------------‐------------------🍽 Servings: 12Ingredients:Lemon Cupcakes-2 1/3 cups almond flour

-1 teaspoon baking powder-½ teaspoon sea salt-½ teaspoon xanthan gum-¾ cup granulated Swerve-2 tablespoons lemon zest-2 tablespoons melted butter-3 large eggs¾ cup unsweetened almond milk-1 tablespoon vanilla extract-2 teaspoons lemon extract

Raspberry Frosting:-16

ounces cream cheese, softened-2 tablespoons butter, softened-1/3 cup Swerve-¾ cup unsweetened frozen raspberries-3 tablespoons whipping cream-1 teaspoon lemon juice-1 teaspoon vanilla extractProcedure:1.

Preheat oven to 350°F and line a cupcake pan with papers.2.

In a large bowl, whisk together almond flour, baking powder, salt, xanthan gum, sweetener, and zest until combined.3.

Whisk melted butter into the dry ingredients. The mixture should form into coarse crumbs.4.

Add eggs and stir until incorporated. The batter will begin to stick together.5. Add almond milk, vanilla, and lemon extract and whisk until the batter is smooth.6.

Carefully fill the prepared cupcake papers until they are about ¾ full—about 2 heaping tablespoons for each cupcake.7.

Place cupcakes in preheated oven and bake for 29-32 minutes or until the cupcake bounces back when pressed.8.

Let #cupcakes cool on a rack until they reach room temperature before frosting.9.

In a large bowl,whip together cream cheese and butter using an electric mixer.10. Blend in sweetener and frozen raspberries until combined. Add whipping cream, lemon juice, and #vanilla and blend until smooth.11. Using a piping bag, frost #cupcakes as desired.➡ #Nutritional Information:#Energy - 337 kcalProtein – 9g
Fat – 30gNet Carbs – 6g