Lifechangingketo

KETOPROOF COFFEE ☕️

2 cups coffee
2 tablespoons grass fed unsalted butter
2 tablespoons organic coconut oil (or MCT oil)
1 tablespoon heavy whipping cream (Optional)
1 teaspoon vanilla extract (Optional)

• It’s a simple recipe, but don’t let that fool you. It tastes great, fuels you during the day, and has tons of additional health benefits. If you want to make it 0 net carbs, simply opt out of using the vanilla and heavy cream!
• Ketoproof coffee goes by a lot of names but it is originally adapted from Tibetan and Ethiopian butter coffees that hundreds of years old. Keep in mind that the name has become mainstreamed and is used to describe any cup of coffee with fat in it.

See link for directions:
https://www.ruled.me/ketoproof-coffee/


@ Manchester, United Kingdom

MAPLE SHRIMP SALAD

INGREDIENTS:
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6 ounces field greens
1 pound feta cheese, chopped
2 tablespoons butter
1 teaspoon minced garlic
2 pounds shrimp
½ medium onion, chopped
2 medium red peppers, sliced
3 teaspoons olive oil
5 teaspoons sugar-free maple syrup
2 teaspoons apple cider vinegar
1 tablespoon lemon juice
DIRECTION:
1. Pre-heat a pan on the stove then melt the butter.
2. Add minced garlic to melted butter. Place shrimp in pan. Sauté until lightly browned.
3. Remove the pan from the stove and allow the shrimp to cool.
4. Mix field greens, shrimp, chopped feta , onion, and sliced red peppers in a salad bowl.
5. In a separate bowl, whisk together olive oil, sugar-free maple syrup, apple cider vinegar, and lemon juice.
6. Pour salad dressing onto salad. Toss so ingredients are evenly coated.

https://www.ruled.me/maple-shrimp-salad/

KETO CHOCOLATE CAKE

INGREDIENTS:
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FOR THE CAKE
Cooking spray
1 1/2 c. almond flour
2/3 c. unsweetened cocoa powder
3/4 c. coconut flour
1/4 c. flaxseed meal
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
3/4 c. keto friendly granulated sugar (such as Swerve)
4 large eggs
1 tsp. pure vanilla extract
1 c. almond milk
1/3 c. strong brewed coffee
FOR THE BUTTERCREAM
2 (8-oz.) blocks of cream cheese, softened
1/2 c. (1 stick) butter, softened
3/4 c. keto friendly powdered sugar (such as Swerve)
1/2 c. unsweetened cocoa powder
1/2 c. coconut flour
1/4 tsp. instant coffee powder
3/4 c. heavy cream
Pinch kosher salt.

DIRECTIONS:
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1. Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.
2. In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs, one at at time, then add vanilla. Add dry ingredients and mix until just combined then stir in milk and coffee.
3. Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely.
4. Make frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.
5. Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake.
6. Keep refrigerated until ready to serve.

https://www.delish.com/cooking/recipe-ideas/a25351821/keto-chocolate-cake-recipe/