Keto Coconut Macaroons                                      

Ingredients

¼ C almond flour  

2 C unsweetened flaked coconut         

1 T vanilla extract

1 T butter (sub Coconut Oil for dairy free)

¼ C Swerve

egg whites

100g 90% Dark Chocolate (optional)

Instructions: Preheat oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside. In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract – set aside.

Using a mixer (with whisk attachment if you have one) beat together egg whites and Swerve until stiff peaks form. Gently fold the egg whites into the almond flour mixture. Spoon the mixture onto the cookie sheet to get 10-12 Macaroons.

Bake for 15-16 minutes until the coconut tops start to brown lightly. Remove from oven and let cool before moving from cookie sheet. After cookies have cooled, melt the chocolate in a pan on low heat stirring until smooth – transfer chocolate to a bowl. Dip the bottom of the Macaroon and set on parchment paper to cool/harden.

     Keto Creamy Paprika Chicken

Ingredients

1 T avocado oil

2 T mild paprika

1 tsp Himalayan pink salt

½ tsp ground black pepper       

½ tsp ground turmeric

½ tsp garlic powder

1 C cherry tomatoes

¼ lb baby spinach chopped

1 yellow onion   

½ C fresh cilantro chopped

1 C full-fat canned coconut milk

1 lb boneless, skinless chicken thighs

Instructions: Prep: In a mixing bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Toss until well coated. Peel onion and thinly slice. Finely chop baby spinach and cilantro.

 

Cook: Heat a large 12″ cast iron skillet over medium heat. Once hot, add avocado oil and then chicken. Cook chicken 5 to 6 minutes, undisturbed and then flip and repeat. Add grape tomatoes and sliced onion.

Gently toss to coat with spices. Cook 5 to 7 minutes, until tomatoes, are soft enough to easily burst under the weight of a spatula or wooden spoon. Smash all of the tomatoes so they release their juices. Add chopped cilantro and spinach along with coconut milk, mix well.

Reduce heat to low and continue cooking an additional 8 to 10 minutes until chicken is cooked through and the sauce has thickened a bit. Serve over rice, cauliflower rice.