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Raspberry coconut popsicles that are low in carbs and dairy-free are a cool treat that are great for hot days. They are creamy, fruity, and don't make you feel bad because they are made with coconut cream and fresh raspberries. Ingredients: 1 cup coconut cream 1/2 cup unsweetened almond milk 1/2 cup fresh raspberries 2-3 tablespoons powdered erythritol or sweetener of choice 1 teaspoon vanilla extract Instructions: Put raspberry puree, almond milk, coconut cream, erythritol, and vanilla extract in a blender Mix everything together until it's smooth Place the mix into popsicle molds Place popsicle sticks inside the molds Put it in the freezer for at least four hours, or until it's solid Take the popsicles out of the molds and enjoy once they are frozen

These keto brown butter coffee cookies are the perfect low-carb treat for coffee lovers. They are made with almond flour and coconut flour for a deliciously nutty flavor, and the addition of browned butter and coffee granules gives them a rich coffee taste. Enjoy them as a snack or dessert with your favorite keto coffee! Ingredients: 1 cup almond flour 1/4 cup coconut flour 1/4 cup unsalted butter, browned and cooled 1/4 cup erythritol or keto-friendly sweetener 1 egg 1 tsp vanilla extract 1 tbsp instant coffee granules 1/2 tsp baking powder 1/4 tsp salt 1/4 cup sugar-free chocolate chips optional Instructions: Preheat your oven to 350F 175C In a mixing bowl, combine almond flour, coconut flour, instant coffee granules, baking powder, and salt In a separate bowl, whisk together the browned butter, erythritol, egg, and vanilla extract until well combined Add the wet i

A creamy and comforting chowder soup featuring the earthy flavors of mushrooms, the delicate sweetness of leeks, and the smoky richness of bacon, all balanced with tender potatoes and velvety cream. Ingredients: 4 slices bacon, chopped 1 tablespoon olive oil 2 leeks, white and light green parts only, thinly sliced 3 cloves garlic, minced 1 pound potatoes, diced 4 cups chicken or vegetable broth 8 ounces mushrooms, sliced 1 cup heavy cream Salt and pepper to taste Chopped fresh parsley for garnish optional Instructions: Put the chopped bacon in a big pot and cook it over medium-low heat until it gets crispy Take the bacon out of the pot and set it aside Leave the bacon grease in the pot If the pot needs more olive oil, add it Then add the garlic and leeks that have been sliced About 5 minutes of cooking will soften the food Put in chopped potatoes and chic

This recipe for Crock Pot Chicken Tacos is great for a quick and easy weeknight meal. The slow cooker does all the work, and when it's done, you have tender, flavorful chicken that's great for tacos. Ingredients: 4 boneless, skinless chicken breasts 1 packet taco seasoning mix 1 cup salsa 1/4 cup chicken broth Tortillas, for serving Taco toppings e g , shredded lettuce, diced tomatoes, shredded cheese, sour cream Instructions: Put chicken breasts in the crock pot Place taco seasoning on top of the chicken Put salsa and chicken broth on top of the chicken Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred Use two forks to shred the chicken Put chicken in tortillas and top with whatever you want for a taco

Indulge in the tangy sweetness of lemon cheesecake combined with the creamy richness of ice cream, accented with a crunchy graham cracker swirl. Ingredients: 1 cup cream cheese 1/2 cup sugar 1 tablespoon lemon zest 1/4 cup lemon juice 2 cups heavy cream 1 cup whole milk 1/2 cup sugar 1 teaspoon vanilla extract 1/2 cup crushed graham crackers Instructions: Cream cheese, 1/2 cup sugar, lemon zest, and lemon juice should be mixed together in a bowl until the mixture is smooth With a whisk, mix the heavy cream, milk, vanilla extract, and the last 1/2 cup of sugar in a different bowl Put the cream mixture into an ice cream maker and churn it according to the directions on the machine Crush the graham crackers and add them in the last few minutes of churning Once the ice cream is smooth, put it in a container and add dollops of the lemon cheesecake mixture on top of it