mealplan.week6.pdf

WEEK 6 RECIPES
BREAKFAST LUNCH SNACKS DINNER DESSERTS
vegetarian breakfast
casserole
oven baked chicken
breast
chicken cordon
bleu meatballs
chicken & tomato
zoodles
cookie dough
fat bombs
biscuits with
sausage & gravy
avocado bacon
chicken salad
keto burger fat
bombs
creamy tuscan garlic
chicken
carrot cake keto
bites
no bread breakfast
sandwich
shrimp avocado salad
double melted
cheese & red
pepper dip
turkey & peppers
pancakes with
berries and whipped
cream
avocado and spicy
mayo stuffed burgers
keto avocado
chips
brazilian skirt steak
with garlic butter
granola breakfast
cereal
salmon salad wraps keto tortilla chips easy lamb vindaloo
frittata with fresh
spinach
arugula salad with
steak
asparagus stuffed
chicken parmesan
blueberry muffins chili collard wraps
taco stuffed
avocados

CALORIES FAT PROTEIN CARBOHYDRATES
519.11 35.43g 39.52g 9.58g
Ingredients
Preparation
1/2 a leek, thinly sliced
1/2 cup green olives, pitted
12 eggs
8 oz. parmesan cheese
1 tsp. onion powder
3 oz. cherry tomatoes, halved
1 cup half and half
1. Preheat the oven to 450 degrees and prepare a
baking pan with nonstick spray.
2. Add the olives and tomatoes to the bottom of the
baking dish. Whisk the eggs, half and half, onion
powder and 6 ounces of the cheese together. Pour
the mixture over the olives and tomatoes in the baking dish.
3. Sprinkle the remaining cheese evenly over the top of the casserole. Bake the
casserole for 30-40 minutes or until the eggs are fully set.
Vegetarian Keto Breakfast Casserole
(4 servings)

730.66 67.35g 23.16g 15.11g
Ingredients
Preparation
3 cups finely ground almond flour
1 Tbsp. baking-powder
1/2 tsp. xanthan gum
1/2 tsp. garlic powder
1/4 tsp. salt
10 Tbsp. butter
2 eggs
1 pound breakfast sausage
2 oz. cream cheese
1/2 cup heavy cream
1/2 cup chicken broth
1/2 tsp. pepper
For the biscuits:
1. Preheat the oven to 400 degrees and line a baking
sheet with parchment.
2. Combine almond flour, baking powder, 1/4 teaspoon xanthan gum, garlic powder and the
salt. Add in 6 tablespoons of butter and both eggs and further combine the batter. Separate
the mixture into ten portions and flatten each on onto the baking sheet.
3. Bake the biscuits for 12-14 minutes or until they turn golden brown on the edges and top.
For the gravy:
1. In a skillet over medium heat, cook the sausages fully. Add in the remaining butter and
the cream cheese. Cook for 2-3 minutes before adding the heavy cream, chicken broth,
remaining xanthan gum, salt and pepper to taste.
2. Allow the skillet to heat until it starts to gently boil, then remove from the heat. Serve warm
over biscuits.
Biscuits with Sausage Gravy
(10 servings)

338.44 26.44g 22.89g 1.67g
Ingredients
Preparation
2 Tbsp. butter
4 eggs
2 oz. ham lunchmeat
2 oz. cheddar cheese
1. Heat the butter in a
skillet over medium heat. Add the
eggs and fry them over easy, on both
sides. Salt and pepper to taste.
2. Use a fried egg as the base for each “sandwich”. Place the ham on each stack next,
and then add the cheese. Top off each stack with a fried egg. Leave in the pan, on low
heat, if you want the cheese to melt.
No Bread Keto Breakfast Sandwich
(2 servings)

283.65 26.13g 6.05g 8.87g
Ingredients
Preparation
1 cup almonds, chopped
1 cup walnuts, chopped
1 cup unsweetened coconut flakes
1/4 sesame seeds
2 Tbsp. flax seeds
2 Tbsp. chia seeds
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1 egg white
1/4 cup coconut oil
1. In a large mixing bowl, combine the chopped almonds and walnuts, the
unsweetened coconut flakes, sesame, flax, chia seeds, cinnamon, vanilla, and salt.
Toss to evenly spread across the ingredients.
2. In a small bowl to the side, beat the egg white until it appears whipped and
foamy, then stir it into the granola along with the coconut oil. Toss the mixture until
everything is evenly coated, then spread the granola on the baking tray evenly and
bake for 20-25 minutes.
3. Once the granola cools completely, it is ready to be served.
Granola Breakfast Cereal
(12 servings)

239.04 19.05g 11.9g 5.84g
Ingredients
Preparation
4 eggs
7 oz. cottage cheese
1 Tbsp. flaxseed, ground
2 oz. butter
3/4 oz. blueberries
10 raspberries
3/4 oz. strawberries
1/4 cup heavy cream
1 tsp. baking powder
1. In a medium mixing bowl, combine the eggs, cottage cheese, ground flaxseed, and
baking powder. Allow the mixture to sit for 5-10 minutes to thicken.
2. In the meantime place a skillet over medium-low heat and melt in the butter. After
the batter has thickened, pan fry the pancakes for 3-4 minutes per side and split
them into 4 serving plates/ store the leftovers in the refrigerator.
3. In another bowl, whip the heavy cream until peaks form. Then, serve the pancakes
with the berries and 1 tbsp of the whipping cream on top.
Keto Pancakes with Berries & Whipped Cream
(4 servings)

484.31 40.05g 24.09g 7.41g
Ingredients
Preparation
5 slices bacon
2 Tbsp. butter
8 oz. spinach
8 eggs
1 cup half and half
5 oz. feta cheese crumbles
1. Preheat the oven to 350 degrees and grease a 9x9
baking dish.
2. Place a skillet over medium heat and melt in the
butter. Once melted, add in the bacon and cook on
each side until crispy. Add the spinach until it wilts.
Remove the skillet from the heat and set aside.
3. In a mixing bowl, whisk together the eggs and
half & half, then pour the mixture into the baking dish.
4. Sprinkle the bacon and spinach from the skillet on top, followed by the cheese,
then bake it in the oven for 25-30 minutes or until set in the middle.
Keto Frittata with Fresh Spinach
(4 servings)

333.65 29.38g 11.04g 13.41g
Ingredients
Preparation
2 1/2 cups almond flour
1 oz. swerve
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 Tbsp. unsalted butter, melted
1/3 cup almond milk, unsweetened
1 tsp. vanilla extract
2/3 cup blueberries
zest of 1 lemon
1. Preheat the oven to 350 degrees and line a 12-
cup muffin tin with liners.
2. In a large mixing bowl, combine the almond flour, swerve, baking powder, baking
soda, and salt to taste. Once combined, whisk in the melted butter, almond milk,
eggs, and vanilla until combined.
3. Lastly, fold in the blueberries and lemon zest, making sure they are both spread
throughout the batter evenly.
4. Scoop the batter equally into the 12 muffin tins and bake for about 20-23 minutes,
or until slightly golden and a toothpick inserted into the center of a muffin comes out
clean.
5. Let the muffins cool a little bit before serving.
Blueberry Muffins
(12 servings)

468.38 24.65g 51.97g 2.65g
Ingredients
Preparation
14 oz. chicken breast, butterflied
3/4 tsp. salt
3/4 tsp. pepper
2 cups spinach
3 oz. cream cheese, softened
1/4 cup shredded cheddar
1/4 cup sun-dried tomatoes
1. Preheat the oven to 425 degrees and line a
sheet pan with parchment.
2. Arrange the chicken breasts on the sheet pan. Season with salt and pepper.
3. Place a skillet over medium-high heat and wilt the spinach.
4. Combine wilted spinach, softened cream cheese, shredded cheddar, sun-dried
tomatoes and garlic powder and mix until thoroughly combined. Spread the
mixture evenly over the chicken breast halves. Bake for 20 minutes or until chicken
is fully cooked.
Oven Baked Chicken Breast
(1 serving)

483.47 38.65g 27.46g 7.08g
Ingredients
Preparation
2 cups chicken breast, cooked, diced
6 slices bacon, cooked & crumbled
1 avocado, diced
3/4 cup shredded cheddar
3/4 cup scallions, sliced
3/4 cup celery, sliced
4 Tbsp. caesar salad dressing
1 tsp. salt
1 tsp. pepper
1. Toss all ingredients in a large bowl until
evenly combined.
Avocado Bacon Chicken Salad
(4 servings)

489.07 37.54g 29.29g 13.4g
Ingredients
Preparation
1/2 pound shrimp
1 avocado, diced
2 roma tomatoes, chopped
1/3 cup feta cheese crumbles
1/3 cup cilantro
2 Tbsp. butter, butter
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. lemon juice
1. Toss the shrimp with the melted butter.
Heat a skillet over medium-high heat. Sear
the shrimp in the hot skillet for 1 minute on each side. Set aside.
2. Toss the avocado, tomato, feta cheese, cilantro, lemon juice, olive oil, salt & pepper
to taste in a large bowl until well combined. Add the cooked shrimp. Toss to coat and
serve.
Shrimp Avocado Salad
(2 servings)

557.65 45.59g 30.43g 6.29g
Ingredients
Preparation
1/2 avocado, sliced
2 eggs
1/4 cup mayonnaise
3 green onions, finely chopped
2 Tbsp. parsley, chopped
2 cloves garlic, minced
1 Tbsp. Frank’s Red Hot sauce
1/4 cup almond flour
1/2 tsp. chipotle powder
2 Tbsp. dijon mustard
1 Tbsp. fresh sage, finely chopped
2 pounds ground beef
1/2 tsp. pepper
2 Tbsp. herb de provence
1 tsp. salt
1. Preheat grill to medium-high heat. Combine ground beef, green onions, garlic,
parsley, sage, dijon, eggs, almond flour, salt, pepper & herbs de provence ina bowl
and knead until well combined. Form into 12 equal patties.
2. Add the mayonnaise, garlic powder, salt, Frank’s Red Hot sauce, chipotle powder
and two slices of avocado. Roughly mash with a fork to make the spicy mayo.
3. To make the burgers, place one slice of avocado on six of the patties. Drop a
spoonful of the spicy mayo in center. Cover with the other meat patties, pinching the
edges to make sure they are nicely sealed.
4. Grill over medium-high heat for about 4-6 minutes per side depending on how you
prefer your burger.
Avocado & Spicy Mayo Stuffed Burgers
(6 servings)

427.19 31.46g 30.44g 5.32g
Ingredients
Preparation
20 oz. salmon filets
1/2 cup mayonnaise
3 Tbsp. sour cream
1 Tbsp. dill, chopped
zest of 1 lemon
12 leaves romaine lettuce
1. Preheat the oven to 390 degrees and
prepare a baking pan lined with parchment
paper.
2. To prepare the salmon, season the filets with salt and pepper to taste and
place onto the prepared baking tray then place them in the oven and bake
for 15-20 minutes, or until the salmon is cooked through. Once the filets are
done, break them with a fork to help them cool, and allow them to sit at room
temperature for 30 minutes.
3. In a medium mixing bowl, combine the mayonnaise, sour cream, dill, parsley,
grated lemon zest until combined thoroughly. Once mixed well, add in the
flaked salmon and toss to combine with the other ingredients, adding salt &
pepper to taste.
4. Lastly, spoon the salmon mixture evenly between the lettuce leaves and
enjoy.
Salmon Salad Wraps
(4 servings)

411.8 30.3g 28.91g 6.94g
Ingredients
Preparation
1/2 cup shaved parmesan
1 tsp. lemon zest
1/4 cup lemon juice
6 cups arugula
1 green bell pepper, sliced
3 Tbsp. olive oil
4 4 oz. steaks, cooked & sliced
1 Tbsp. honey mustard
1/3 cup red onion, thinly sliced
1. Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to
taste, with salt and black pepper. Toss with salad greens. Top with shaved
Parmesan just before serving.
2. Top with steak slices, red onion and bell pepper.
Arugula Salad with Steak
(4 servings)

4131.22 29.87g 30.16g 8.2g
Ingredients
Preparation
1/2 Tbsp. olive oil
2 stalks celery, chopped
2 pounds ground beef
1 Tbsp. chili powder
2 tsp. garlic powder
1 Tbsp. cumin
1 tsp. salt
1 tsp. pepper
1 Tbsp. cumin
15 oz. tomato sauce
2 cups beef bone broth
6 collard leaves
1. Heat the olive oil in a large pot over medium heat.
Once heated, add the chopped celery and sauté it in
the oil until it softens (3-4 minutes), then set the celery aside.
2. Once the celery has been removed, add the ground beef and spices to the pot and
allow the beef to cook through. Then, lower the heat to medium-low and add the can
of tomato sauce and beef bone broth to the cooked beef.
3. Allow the pot to simmer for 10 minutes, covered, and stirring every minute.
4. Add in the celery once the 10 minutes of simmering are up, then season with more
salt & pepper to taste before separating into 6 equal servings into each collard green
leaf.
5. Serve the leftover chili that doesn’t fit in the green on the side.
Chili Collard Wraps
(6 servings)

386.18 15.49g 35.36g 31.34g
Ingredients
Preparation
1/2 tsp. butter
1 medium onion, diced
1 pound chicken breast, diced
1 clove garlic, minced
2 zucchini, spiralized
1 cup cherry tomatoes
1 can crushed tomatoes
3 1/2 oz. cashews, toasted
1 tsp. oregano
1 Tbsp. basil
1. Melt the butter in a skillet over medium-high heat. Add the onions and cook until
translucent.
2. Add the chicken breast, garlic, oregano and basil to the skillet. Cook for 5-6 minutes
or until the chicken is fully cooked.
3. Add the can of crushed tomatoes to the skillet and allow them to simmer with the
chicken and onions for 3-5 minutes.
4. Add the zoodles to the skillet and continue cooking for 1 minute until the zoodles
are tender. Season with salt and pepper. Garnish with toasted cashews.
Chicken & Tomato Zoodles
(4 servings)

278.57 14.67g 29.82g 6.02g
Ingredients
Preparation
1 1/2 pounds thinly cut chicken breast
2 Tbsp. olive oil
1 cup half and half
1/2 cup chicken broth
1 tsp. italian seasoning
1/2 cup parmesan cheese
1 cup spinach
1/2 cup sun-dried tomatoes
1. Heat the olive oil in a large skillet over medium-
high heat. Add the chicken breast and cook for 3-5
minutes per side or until golden brown. Set aside.
2. In the empty skillet add in the half & half, chicken
broth, garlic powder, italian seasoning, parmesan
cheese, and salt & pepper to taste, whisking the ingredients together until they begin
to thicken. Once thick, add in the spinach and sun-dried tomatoes, simmering the
skillet until the spinach wilts.
3. After the spinach has wilted, add back in the chicken and cover it in the tuscan
garlic sauce.
Creamy Tuscan Garlic Chicken
(6 servings)

249.6 9.44g 28.35g 12.16g
Ingredients
Preparation
1 pound turkey breast tenderloin
2 Tbsp. olive oil
1/2 onion, diced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 tsp. italian seasoning
1/4 tsp. pepper
1 Tbsp. apple cider vinegar
1 can (14 oz.) crushed tomatoes
1 tsp. parsley
1 Tbsp. basil
1. Cut the turkey breast tenderloins into 1/4 inch thick
slices.
2. Heat 1 tablespoon of the olive oil in a skillet over
medium-high heat. Add half of the turkey, seasoning with
salt to taste. Cook for 1-3 minutes or until browned on the
bottom, then flip the loin and cook another 1-2 minutes to cook it through. Then, place the turkey
to the side on a plate. Repeat with the other half of the turkey.
3. Once the turkey is cooked, in the empty skillet, add in the onion, bell peppers, and salt to taste,
covering and cooking for 5-7 minutes until the veggies soften.
4. Once the vegetables are cooked, remove the lid and raise the temperature to medium-high
heat, add the Italian seasoning and pepper, cooking for 30 more seconds while stirring. Add the
apple cider vinegar and stir until it evaporates.
5. Finally, add in the tomatoes and bring the pan to a simmer, stirring throughout the process.
Add the cooked turkey, keeping the pan simmering, but turning the heat to medium-low and
letting the turkey heat up completely which should take 1-2 minutes.
Garnish with parsley and basil and enjoy!
Turkey & Peppers
(4 servings)

374.8 27.9g 25.87g 6.56g
Ingredients
Preparation
2 oz. butter
2 Tbsp. vegetable oil
6 cloves garlic, minced
1 1/2 pound skirt steak, cut into 4 pieces
2 bell peppers
2 tsp. salt
1. Pat the steak dry and season generously on both sides with salt and pepper. In a
heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot.
2. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium
rare. Transfer the steak to a plate and let rest while you make the garlic butter.
3. In a small skillet, melt the butter over low heat. Add the garlic and cook, swirling
the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.
4. Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the
steak, sprinkle with the parsley, and serve.
Brazilian Steak with Garlic Butter
(4 servings)

514.63 38.67g 32.45g 12.74g
Ingredients
Preparation
4 tsp. turmeric
1 1/2 tsp. cayenne pepper
4 Tbsp. vegetable oil
3 Tbsp. cilantro, finely chopped
12 garlic cloves, minced
1 onion, diced
2 (13.5 oz) cans coconut milk
4 pounds boneless lamb shoulder
6 Tbsp. grainy mustard
4 tsp. cumin
2 Tbsp. red wine vinegar
1. Mix mustard, spices, and vinegar; set aside.
2. Heat a large, wide pot over medium-high heat. Coat lamb chunks with 2
tablespoons of the oil and sprinkle generously with salt and pepper; toss to coat.
Working in batches to avoid overcrowding, sear lamb cubes until well browned, about
5 minutes per batch.
3. Add remaining 2 tablespoons of oil to the now hot, empty pan. Add onions and
cook until softened, 5 to 7 minutes. Add garlic. Saute until fragrant, about a minute.
Add spice paste. Saute until fragrant, about a minute longer.
4. Add coconut milk and enough water (about 1 cup) to just cover the lamb. Bring
to a simmer; reduce heat to medium-low and continue to simmer until meat is very
tender, about 1 hours. Garnish with cilantro.
Easy Lamb Vindaloo
(8 servings)

435.8 25.93g 38.61g 13.12g
Ingredients
Preparation
3 chicken breasts
1 tsp. garlic paste
12 asparagus spears
1/2 cup cream cheese
1 Tbsp. butter
1 tsp. olive oil
3/4 cup marinara sauce
1 cup shredded mozzarella
1. Preheat the oven to broiling, and prep the chicken
breasts by slicing them in half without slicing it all the way
through (so you can open it to stuff it but not make each
breast 2 separate pieces). Lastly, chop off the hard ends of
the asparagus. Set these all to the side.
2. To season the chicken, rub the garlic paste on the inside
and outside of the chicken breast, as well as season with salt & pepper to taste. Then, stuff
the cream cheese equally into each one and spread it on the inside.
3. Place 4 stalks of asparagus into each one and fold them in so that they aren’t sticking out.
Then, lay down the two sides of the breast on top of each other and use a toothpick to make
sure they stay together.
4. Place as skillet over medium-high heat and melt in the butter and olive oil. Once melted
and heated, add the chicken breasts into the skillet and cook each side for 6-7 minutes or
until cooked through depending on the size of your chicken.
5. Once cooked through, drizzle the marinara sauce on top the chickens, as well as equal
portions of the shredded mozzarella. Now, place the chicken in the oven on the top rack to
broil for 5 minutes.
Asparagus Stuffed Chicken Parmesan
(4 servings)

393.86 31.83g 19.94g 10.46g
Ingredients
Preparation
1 pound ground beef
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. cumin
1/2 tsp. oregano
1/4 tsp. onion powder
3 avocados, halved, pit removed
1 cup shredded cheddar
1/2 cup cherry tomatoes, halved
1/4 cup shredded lettuce
4 oz. tomato sauce
1. Place a skillet over medium heat and add in the
raw ground beef, giving it time to cook through until
it is browned, breaking up with a wooden spoon
while it cooks.
2. Once it is done, drain the fat out of the pan and season it with the chili powder,
onion powder, garlic powder, cumin, and salt to taste. Cook the ground beef for 3-4
more minutes to mix in the spices, stirring the whole time.
3. Equally portion the ground beef into the avocado halves where the pit used to be,
then top with the shredded cheese, cherry tomatoes, shredded lettuce.
Taco Stuffed Avocados
(6 servings)

302.63 27.09g 12.68g 2.65g
Ingredients
Preparation
16 cubes swiss cheese
1/4 cup grated parmesan
1/4 cup sour cream
1 egg
1/4 tsp. paprika
1 Tbsp. dried parsley
1/4 cup mayonnaise
1 cup vegetable oil
1 pound ground chicken
1/3 cup almond flour
1/3 cup coconut flour
1/4 tsp. pepper
4 slices deli ham
1 tsp. dijon mustard
2 Tbsp. dill pickle, minced
1/2 tsp. salt
1. Combine chicken, egg, almond flour, parmesan, salt, pepper, paprika, garlic powder,
dried parsley and chopped ham in a medium sized bowl. Mix all ingredients well and
form 16 balls.
2. Press a square of cheese into the center of each ball, reforming the meat evenly
around the cheese to ensure it is sealed.
3. Combine the coconut flour, salt & paprika in a medium sized bowl. Whisk the egg
in a separate bowl.
4. Heat oil to 350 degrees. While the oil is heating, dip the each meatball into the egg
and then the coconut flour mixture until evenly coated. Fry the meatballs about 3
minutes on each side. Remove from the oil and place on a paper towel lined plate.
5. Combine the mayonnaise, sour cream, dill pickle and mustard in a small bowl.
Serve on the side of the meatballs.
Chicken Cordon Bleu Meatballs
(16 servings)

144.73 11.71g 9.52g .44g
Ingredients
Preparation
1 pound ground beef
1 tsp. salt
1 tsp. pepper
2 Tbsp. butter
2 oz. cheddar cheese
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray.
2. In a medium bowl, season beef with garlic powder, salt, and pepper.
Press 1 teaspoon beef evenly into the bottom of each muffin tin cup,
completely covering the bottom. Place a piece of butter on top then press 1
teaspoon beef over butter to completely cover. Place a piece of cheddar on
top of meat in each cup then press remaining beef over cheese to completely
cover.
3. Bake until meat is cooked through, about 15 minutes. Let cool slightly.
Carefully, use a metal offset spatula to release each burger from the tin. Serve
with lettuce leaves, tomatoes, and mustard.
Keto Burger Fat Bombs
(10 servings)

106.1 8.41g 6.21g 1.56g
Ingredients
Preparation
1-4 ounce can of green chilis
1 cup red bell pepper, diced
4 oz. cream cheese
1 pound cheese
1. Combine all ingredients in a large
microwave-safe bowl, cover with plastic-
wrap, and heat on high power to melt, about 3 minutes. Stop and stir and continue to
heat in 30-second bursts until cheese has melted and the dip can be stirred smooth.
2. Serve immediately with vegetables, or your favorite crudites for dipping. Extra dip
may be stored in an airtight container in the refrigerator for up to 4 days and may be
gently reheated prior to serving.
Double Melted Cheese & Red Pepper Dip
(12 servings)

180.45 14.05g 9.77g 5.41g
Ingredients
Preparation
1 avocado
3/4 cup grated parmesan
1 tsp. lime juice
1/2 tsp. italian seasoning
1. Preheat the oven to 325 degrees and line 2
baking trays with parchment paper.
2. In a medium mixing bowl, using a fork or masher to mash the avocado until it is
smooth and no chunks remain. Add in the parmesan, lemon juice, garlic powder,
italian seasoning, and salt & pepper to taste.
3. To turn these into chips, place heaping teaspoon scoops of the mixture onto the
baking sheets with 3 inches apart each one until you yield 15 chips. Flatten the
scoops down with the back of the spoon or a measuring cup, then bake them for
about 30 minutes or until crispy and golden- brown.
Allow the chips to cool fully before enjoying.
Keto Avocado Chips
(3 servings)

256.75 21.41g 12.03g 6.83g
Ingredients
Preparation
2 cups shredded mozzarella
1 cup almond flour
1/2 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1. Preheat the oven to 350 degrees
and line a baking tray with parchment
paper.
2. In a microwave safe bowl, melt mozzarella, about 1 minute 30 seconds. Add
almond flour, salt, garlic powder, chili powder, and black pepper. Using your
hands, knead dough a few times until a smooth ball forms.
3. On a tray or flat surface, place the dough between 2 large sheets of
parchment paper and use a rolling pin to evenly roll it out into about 1/8th inch
thick dough. Then, using a knife, cut the dough into triangles or your favorite
tortilla chip shape.
4. Place the chips onto the prepared baking tray and bake them in the oven for
12-14 minutes, or until they turn golden brown.
5. Enjoy with some guacamole or salsa!
Keto Tortilla Chips
(8 servings)

75.51 7.2g 1.87g 4.03g
Ingredients
Preparation
4 oz. cream cheese, softened
1/2 cup butter, softened
2 1/4 cups almond flour
1/2 cup swerve
1 1/4 tsp. vanilla extract
1 cup keto-friendly chocolate chips
1. In a large bowl, combine all the
ingredients. Use an electric mixer to blend
until smooth.
2. Use a teaspoon-sized cookie dough scoop to form small dough balls.
3. Chill in the fridge until ready to serve.
Cookie Dough Fat Bombs
(32 servings)

127.14 11.13g 2.42g 6.57g
Ingredients
Preparation
8 oz. cream cheese
3/4 cup coconut flour
1 tsp. stevia
1/2 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup grated carrots
1/2 cup pecans, chopped
1 cup unsweetened shredded coconut
1. In a large mixing bowl, use a hand mixer to whip together the cream cheese,
coconut flour, stevia, vanilla, cinnamon, and nutmeg.
2. Fold in the pecans and carrots.
3. Pour the unsweetened coconut shreds into a small bowl and after rolling the carrot
cake mixture into 16 equal sized balls, roll them around in the shreds to coat them.
4. Enjoy!
Carrot Cake Keto Bites
(12 servings)

mealplan.week6.pdf

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