Christmas Punch

 2 cups orange juice

2 cups cranberry juice

1 cup pineapple juice

1 cup ginger ale

Keto Fried Pickles

 On a Dash waffle maker, layer shredded cheddar cheese, sliced pickles then another layer of cheese. Cook for 4 minutes or until crispy. Dip in ranch dressing.

Cauliflower Cheese Bites

 12oz bag of riced cauliflower

1/2 cup shredded cheddar cheese

1/4 cup almond flour

2 beaten eggs

1/2 cup chopped bacon

Chives

Seasonings of your choice

Cook cauliflower as directed and squeeze out as much water out as you can. Combine all ingredients except egg. Once combined add egg and seasoning. Stir well then cook 4 minutes in a Dash waffle maker. For extra crunch add a sprinkle cheese on bottom and top before cooking. Top with sour cream. 

Keto Taco Soup

Brown 1 lb ground beef, add taco seasoning, salt and black pepper. Add 1 block of cream cheese, 2 cans of undrained Rotel. Once combined add 1 head of chopped cabbage and 1 carton of chicken broth. Cover and let it come to a simmer. Add fresh cilantro. Serve and top with shredded cheese and sour cream. 

Creamy Lemon Chicken

 Slice 2 chicken breasts down the middle and add to a hot pan with olive oil. Season with salt and pepper. Cook for about 5 minutes on each side then remove from pan. Add 1 tablespoon of minced garlic, 1 tablespoon of butter, 1 cup of milk, 1 teaspoon of lemon zest and the juice of 2 lemons. Mix then add 2 cups of sliced mushrooms. Let it cook down then add 1/4 cup cheddar jack cheese, 1/2 cup parmesan cheese and add chicken back into pan once everything is combined. Then add 1 cup broccoli and season with salt and pepper and sprinkle more cheddar jack cheese on top, cover and simmer for 7-10 minutes.

Empanadas de papa y chorizo

 Cook 1 package of chorizo for about 10 minutes. Add 2 diced potatoes and season with garlic and onion powder. Cover for 15 minutes or until potatoes are soft. Add 1 cup mozzarella, stir and set aside. 

Take 3 cups Maseca. 1 tbsp baking powder and 3 cups of warm water. Mix until masa doesn't stick to your hands. Add a ball of masa to a tortilla press, flatten, add chorizo mixture, fold over and crimp edges. Fry until golden brown.

Top with crema, queso fresco and salsa verde. 

Garlic Parmesan Chicken Fritters

 1 lb ground chicken

2 eggs

1/3 cup almond flour

1/2 cup grated parmesan

1/2 cup grated mozzarella

2 tbsp basil

2 tbsp chives

2 tbsp parsley

1/2 tsp garlic powder

salt and pepper to taste

Mix all ingredients to combine. Heat 1/2 tbsp avocado oil in a large pan over medium-high heat. Form 2-3 inch patties and add to pan. Cook until 3-4 minutes on each side until brown.

Keto snack chips

1 1/3 cup melted mozzarella 

2 tbsp sour cream

1/4 cup almond flour

1/4 cup coconut flour

1 egg

1 tsp chives

Butter

Pink salt

Mix cheese and sour cream and set aside. In a separate bowl add almond and coconut flours, egg and and chives mix together then add cheese mixture, combine until a ball forms then refrigerate for 20 minutes. Roll out between 2 pieces of parchment paper until thin, Cut into squares and brush with melted butter and top with salt. Bake at 400 for 8-10 minutes watching closely.

Fauxghetti

 Brown 2 lbs ground beef, don't drain. Once cooked add 1 jar pasta sauce, 1 tsp basil, 1 tsp Italian seasoning, 1/2 tsp salt. Stir over medium head. Add 1 head shredded cabbage, mix together then cover and simmer for 7-8 minutes. Top with grated parmesan, garlic salt and crushed red pepper. 

Crack Chicken

 Add 4-5 chicken breasts to a crock pot, 1 packet of ranch dip, 1tbsp parsley flakes, 1tbsp onion powder, 1 tbsp garlic powder, 1/2 tbsp pepper, 16 oz cubed cream cheese. Cook for 3-4 hours on high or 6-7 on low. Chicken is ready when you can shred chicken. Once chicken is shredded add 1 cup shredded cheddar cheese and 1/4 cup bacon bits. Stir and serve on keto bread, chips or low carb tortillas. 

Keto Strawberry Ice Cream

1 1/2 cup strawberries

1/4 cup erythritol sweetener

1 1/2 cup sour cream

1 tsp vanilla extract

1 1/2 cup heavy cream

1/3 cup powdered erythritol sweetener

Blend the strawberries and erythritol sweetener until pureed. In a bowl mix the strawberry puree, sour cream and vanilla extract until combined. 

In a separate bowl whip the heavy cream and powdered erythritol sweetener until stiff peaks are formed. 

Gently fold the whipped cream into the strawberry puree until fully combined. 

Pour into molds, popsicle zip bags or air tight container and freeze for at least 6 hours. 

I used the popsicle zip bags and filled them by using a 16" pastry bag with a large tip.  The recipe made 12 popsicles but it took me a few tries to get bag filling method down so I'm sure I would have been able to make 14 or 15. 

Recipe from All Day I Dream About Food