Updated: Jan 2, 2020


300g ground beef

1 egg

½ tsp dried thyme

100g mushrooms

1 tbsp grass-fed butter

100ml heavy cream

2 tbsp olive oil

Salt and pepper to taste


In a bowl, combine ground beef, egg, dried thyme, salt and pepper. Form the mixture

into approximately 20 meatballs. In a pan, heat up 2 tbsp olive oil and add as many

meatballs without overcrowding the pan. Brown on all sides and remove from pan.

In a separate pan, melt butter. Add finely chopped mushrooms, and saute for about

8-10 minutes, stirring frequently. Add heavy cream, bring to boil, and cook until the

sauce thickens. Season with salt and pepper.

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4 large eggs

2 ripe avocados

1/2 c. melted butter

6 tbsp. peanut butter

2 tsp. baking soda

2/3 c. Natvia

2/3 c. unsweetened cocoa powder

2 tsp. pure vanilla extract

1/2 tsp. salt

Flaky sea salt (optional)


Preheat oven to 350° and line a square pan with parchment paper. Combine all ingredients in a blender except flaky sea salt and blend until smooth.Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.Bake until brownies are soft but not at all wet to the touch, 25 to 30 minutes. Let cool 25 to 30 minutes before slicing and serving.

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Updated: Feb 21, 2020


5 eggs

4 oz cream cheese

2 tsp baking powder

1/4 tsp of salt

1 1/4 cups of almond flour

Few drops of vanilla extract


1. In a large bowl, combine all ingredients and whisk to make sure there are no clumps.

2. In a lightly greased skillet over medium-low heat, add about 2 tablespoons of the

pancake batter and cook for about 4 to 5 minutes. Flip to the other side, and cook for

another few minutes.

3. Eat with raspberries or your favorite, keto-friendly whipped cream (or even whip it



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