P and G Orchards

Keto Chicken Nuggets

Ingredients:
2.5 pound boneless skinless chicken breast
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon season salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper
2 cups Cheddar cheese shredded

Breading:
1 cup grated Parmesan cheese
2 teaspoons dried parsley

Instructions:
Place your chicken breasts, garlic powder, onion powder, season salt, pepper and cayenne into a food processor and pulse until the meat is ground well.
Add in the cheese, pulse to combine. Set aside.
Grease a baking sheet, or line with parchment paper/silicone mat.

Preheat oven to 425 degrees.

In a shallow bowl combine the Parmesan and parsley. Form a tablespoon size ball of the chicken mixture, it will be sticky.
Drop balls into the Parm mixture.
Roll it around to coat it all over and flatten it to form an oval shape.
Continue with the rest and place onto the baking pan.

Should make 48 nuggets.

Bake nuggets for 15 minutes then flip them over and bake another 10 minutes.

6 nuggets
3.4g Carb
52g Protein
20g Fat
406 Kcal

Keto Lemon Meringue Pie

Pie crust recipe at the end

Lemon Curd Filling

Ingredients:
1/2 cup butter
1/2 cup allulose
1 lemon zested
½ cup lemon juice
6 egg yolks

Instructions:
Melt butter in a small saucepan over medium heat
Add sweetener, lemon juice and zest and stir thoroughly until sweetener dissolves.
Whisk in egg yolks and continue to stir over medium heat until the mix thickens and coats the back of a wooden spoon.

MERINGUE
6-8 egg whites total weight 240g room temperature add extra whites to achieve the weight
1 teaspoon cream of tartar
2/3 cup powdered Swerve
1/4 teaspoon xanthan gum
2 teaspoons vanilla extract
1 teaspoon vinegar plus extra to clean the bowl

Instructions:
Preheat oven to 325°
Bake pre-chilled pastry shell for 10-12 minutes or until (very) lightly golden. Allow to cool in the pan.

Spoon lemon curd into cooled pastry. Smooth over the top. Place into fridge while making the meringue.
Clean the mixer bowl thoroughly with vinegar and paper towel. Dry well.
Using an electric mixer; whisk egg whites and cream of tartar until stiff peaks form. Add sweetener a little at a time, mixing well after each addition.
Add xanthan gum, vanilla and vinegar; mix well until very thick and glossy.
Spoon meringue mixture onto pie. Use a back side of a spoon to create peaks, swirls and troughs.
Place pie into the oven and bake at 325° for 18 minutes or until browned.

Simple Keto Pie Crust

Ingredients:
2 1/4 cups almond flour
1/2 cup Swerve Confectioners Sweetener
1/2 teaspoon salt
1/2 cup butter melted

Instructions:
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.

To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.

To bake a filled pie, chill pie crust and then pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
*For a savoury pie crust, leave out the sweetener, use ½ teaspoon salt, and add ½ teaspoon garlic powder.

Nutrition
Serving: 1/8 pie Calories: 455
Net Carb: 4.7g Protein: 12.5
Fat: 42.9

Simple Keto Pie Crust

Ingredients:
1 ½ cups almond flour
¼ cup Swerve Sweetener either granular or powdered is fine*
¼ teaspoon salt
¼ cup butter melted

Instructions:
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.

To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.

To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
*For a savoury pie crust, leave out the sweetener, use ½ teaspoon salt, and add ½ teaspoon garlic powder.
Nutrition
Serving: 1/8 pie Calories: 187kcal
Net Carb: 1.8g Protein: 3.7g
Fat: 12.7g

Chocolate Glaze:

⅔ cup heavy whipping cream
2 oz unsweetened chocolate chopped
¼ cup allulose
1 tablespoon cocoa powder
½ tsp vanilla extract

Instructions:
In a small saucepan over medium heat, bring the whipping cream to a simmer. Remove from heat and add the chopped chocolate. Let sit 3 to 4 minutes to melt.
Add the sweetener, cocoa powder, and vanilla and whisk until smooth. Let cool 5 to 10 minutes, until the glaze is thicker but still pourable. If it's too thick, gently re-warm with an additional tablespoon or two of cream. If it's too thin, whisk in another tablespoon of cocoa powder until smooth.

Ingredients:

¼ cup butter
3 tablespoon Swerve Brown
3 tablespoon Allulose
½ cup heavy cream
¼ teaspoon xanthan gum
¼ teaspoon Himalayan salt or Kosher salt
2 tablespoon water

For Salted Caramel Sauce:
½ teaspoon additional kosher salt or sea salt

Instructions:

In a medium saucepan over medium heat, combine butter, Swerve, and Allulose. Bring to a boil and cook 5 minutes, being careful not to burn.
Remove from heat and add cream. (Mixture will bubble vigorously).
Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
For salted caramel, stir in additional salt at the end.

The sauce can be stored in the refrigerator. Just gently reheat in the microwave or in a saucepan to make it pourable again.

Nutrition
2 Tbsp
Calories: 104kcal Carbohydrates: 1.42g
Protein: 0.37g
Fat: 10.6g

Keto Tortilla Chips

Ingredients:
2/3 cup almond flour
1 tablespoon unflavored protein powder
1 tablespoon xanthan gum
1/2 teaspoon salt
3 tablespoons hot water
1 dropperful corn extract, optional

avocado oil for frying

Directions:
In a medium bowl, combine almond flour, protein powder, xanthan gum and salt. Stir to combine. Pour in hot water and mix until dough forms.

Place dough in between two sheets of parchment paper. Using a rolling pin, roll out in all directions (attempting to form a rectangle shape) until the dough is very thin. The thinner the dough, the crispier the chip. To easily keep the dough from sticking to the parchment paper, carefully peel away the top parchment paper. Then replace and flip over. Then remove the new parchment paper on top. Now the dough will remove easily when you cut your shapes.

Using a pizza cutter or a knife, cut the dough into triangle shapes. Let the dough dry for several minutes - usually the time it takes to prep and heat the oil.

In a large skillet add enough avocado oil to cover the dough as they fry. Heat oil to medium heat. Once hot, add a few triangles to the oil (enough to cover the surface) and fry until golden brown. You can flip the chips if desired or lightly press them individually into the oil with a metal spatula.

Once the chips are golden brown, remove them using a slotted spatula or spoon and place on a paper towel lined plate or baking sheet. Slightly season with salt.

5 SERVINGS
100Kcal
7.5g FAT
3.9g PROTEIN
1.6g NET CARB

Sugar-free Marshmallows

2 cup water , divided
5 packets Knoxx gelatin
11/3 cup powdered Swerve Sweetener
11/3cup Bocha Sweet
1/4 teaspoon cream of tartar
Pinch salt
1 Tbsp vanilla extract

Instructions
Line an 8x8 inch pan with parchment or waxed paper and lightly grease the paper.
Attach the whisk attachment to a stand mixer. Pour half of the water into the bowl and sprinkle with the gelatin. Let stand while preparing the syrup.
In a medium saucepan over medium heat, combine the remaining water, the sweeteners, the cream of tartar, and the salt. Bring to a boil, stirring to dissolve the sweeteners.
Using a candy thermometer or an instant read thermometer, bring the mixture to 235F to 240F. Remove from heat.
Turn the stand mixer on low and slowly pour the hot syrup down the side of the bowl. Once all of the syrup is mixed in, add the extract. Turn the stand mixer to medium high and beat until the mixture is lukewarm, thickened and white. This can take 15 minutes.
Working quickly, pour the mixture into the prepared pan and smooth the top. Let set for 4 to 6 hours, until the top is no longer tacky to the touch.
Flip out onto a cutting board and cut to the desired size. Dust with powdered sweetener, if desired. Let sit for a day exposed to the air to dry out a bit, then store in a covered container.

Nutrition
Per Serving 2 marshmallows Calories: 14kcal Carbohydrates: 0.1g Protein: 1.5g

Keto Lemon Bars

FOR THE CRUST:
6 tablespoons butter
2 cups almond flour
1/3 cup granulated sugar substitute (I used Swerve)
1 tsp lemon extract

FOR THE FILLING:
1/2 cup butter
1/2 cup confectioners sugar substitute (not allulose)
1/2 teaspoon salt
1/2 cup fresh lemon juice (from 5 – 6 lemons)
1tsp lemon extract
6 egg yolks

1/2 teaspoon xanthan gum
2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)

Instructions
FOR THE CRUST:
Preheat the oven to 350 degrees.
Melt the butter in the microwave or a small saucepan.
Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
Bake for 10 minutes.
Remove and cool while you make the filling.
FOR THE FILLING:
Melt the butter in a small saucepan on low heat.
Remove from heat and whisk in sweetener, lemon juice, and lemon extract and saltq until dissolved.
Whisk in the egg yolks and return to the stove over low heat.
Whisk continually until the curd starts to thicken.
Remove from the heat and strain into a small bowl.
Whisk in the the xanthan gum and collagen or gelatin until dissolved and smooth.
Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
Bake the bars at 350° for 15 minutes.
Remove and cool.
Sprinkle with Powdered Swerve before serving if desired.
Cut into sixteen 2 x 2 squares.

Nutrition
Serving Size: 2 x 2 square
Calories: 193
Fat: 19g
Carbohydrates: 2g net
Protein: 4g

Peanutbutter Fudge
(Sugar-free)

Ingredients:
1 cup unsweetened creamy peanut butter
½ cup butter
1 teaspoon vanilla extract
¾ cup powdered Swerve Sweetener
⅓ cup collagen peptides

Instructions:
Line a loaf pan (8x4 inch or 5x9 inch) with parchment paper.
In a medium saucepan over low heat, combine the peanut butter and butter. Stir until melted, then stir in the vanilla extract.
Whisk in the sweetener and collagen until well combined and smooth. Pour the mixture into the prepared pan and refrigerate until set, about 1 hour.

Nutrition
Serving: 1piece Calories: 178kcal Net Carbohydrates: 3g
Protein: 8.3g
Fat: 14g

Christmas Fudge
(Sugar-free)

Ingredients
1 ½ cups heavy whipping cream
¼ cup Allulose
¼ cup powdered Swerve Sweetener
2 tablespoon butter
¼ teaspoon xanthan gum
1 teaspoon vanilla extract
14oz Lillys Sugar-free milk chocolate chips
1 cup walnuts, chopped

Instructions
In a large heavy saucepan, whisk together the whipping cream and sweeteners. Bring to a boil.
Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.
Remove from heat and add the butter. Whisk until melted. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool. Add chocolate chips, nuts and vanilla. Mix vigorously to combine. Pour into greased 8x8 pan. Let cool completely before slicing.

Net Carbohydrates 1.5g
Protien 1.7g
Fat 10.5g
Kcal 117

Blackberry Cobbler

Ingredients

For the filling:
4 cups blackberries
1/2 teaspoon xanthan gum
1/4 cup erythritol
1/3 cup allulose
1 teaspoon lemon juice

For the topping:

1 cup almond flour
4 tablespoons butter, melted
1/4 cup allulose
½ tablespoon cinnamon

Instructions
Preheat oven to 375 degrees.
Add the blackberries, xanthan gum, sweetener, and lemon juice to a bowl and stir well to coat the berries.
Transfer to a 12 inch cast iron skillet or 9x9 baking dish.

Add the almond flour, melted butter, sweetener, and cinnamon to a small bowl and stir well to form moist crumbs.
Sprinkle the topping over the berries.
Bake for 20 minutes.
Let set for 5 minutes before serving.
Notes

Nutrition information does not include heavy cream.

Nutrition Information:
8 SERVINGS Calories: 102
Fat: 8g
Net Carb: 4g
Protein: 2g

Lemon Curd

Ingredients:
6 large egg yolks
2/3 cup Swerve Confectioners
6 tablespoon allulose or BochaSweet
4 teaspoons grated lemon zest
2/3 cup freshly squeezed lemon juice
1/2 cup butter cut into pieces

Instructions:
Set a glass or ceramic bowl over a pan of barely simmering water.

Whisk together the eggs, sweeteners, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 20 minutes. Watch carefully as it will thicken all of a sudden.
Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy.

0.8g total carb
7g fat
2.45g protien

FAUXMEAL RAISIN COOKIES

Makes 18 cookies
Ingredients
1 cup flaked coconut
¾ cup sliced almonds
1 cup almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter softened
½ cup Swerve Sweetener
1 large egg room temperature
½ teaspoon vanilla
¼ cup dark chocolate chips, sugar-free
¼ cup unsweetened dried cranberries
Instructions
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In the bowl of a food processor, combine the flaked coconut and sliced almonds. Process until mixture resembles oatmeal. Add almond flour, coconut flour, baking powder, cinnamon, and salt and pulse a few times to combine.
In a large bowl, beat butter with sweetener until creamy. Beat in egg and vanilla extract and then beat in coconut/almond mixture until well combined. Stir in chocolate chips by hand.
Form into balls a little over 1 inch in diameter and place 2 inches apart on prepared baking sheet. With the heel of your hand, press cookies down to about ½ inch thickness.
Bake 15 to 18 minutes, until golden brown around the edges and just barely firm to the touch. Remove and let cool on pan.

Net Carbs 2.6g
Fat 15.5g
Protien 3.6g

Fudgy Brownie Cookies

Ingredients

Cookies
1 cup unsweetened sunbutter
¾ cup Swerve Brown
2 large eggs (room temperature)
1 teaspoon vanilla extract
⅓ cup collagen protein powder
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt

Glaze
3 ounces dark chocolate chips, sugar-free
2 tablespoon heavy whipping cream
½ tablespoon butter

Instructions
Cookies

Preheat the oven to 325ºF and line a large baking sheet with parchment paper. Use two baking sheets if yours are small, as these cookies will spread. In a large bowl, beat together the sunbutter and sweetener until well combined. Beat in the eggs and vanilla extract.
Add the collagen, cocoa powder, baking powder, and salt and beat until well combined. Roll the dough into 16 balls, each about 1 ounce and place on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.

Instructions
Glaze

In a heatproof bowl set over a pan of barely simmering water, combine the chocolate chips, cream, and butter. Stir until smooth then let cool a few minutes to thicken.

Spread over the cooled cookies, making sure to spread to the edges.

Serving Size 1 cookie
Fat 12.4g
Protein 9.5g
Net Carbs 2.5g

Keto Snickerdoodle Cookies

Makes 18

Ingredients
2 cups almond flour
⅔ cup Brown Swerve
¼ cup collagen powder
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter melted
1 large egg room temperature
1 teaspoon vanilla extract
3 tablespoon Bocha Sweet
1 Tablespoon cinnamon

Instructions
Preheat the oven to 400F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don't crowd the cookies).
In a large bowl, whisk together the almond flour, Swerve, collagen, cream of tartar, baking soda, and salt.
Stir in the butter, egg, and vanilla extract until the dough comes together. Roll into 1 ½ inch balls.

In a shallow bowl, whisk toghether the Bocha Sweet and cinnamon. Roll the balls in the cinnamon mixture and then place 2 inches apart on the prepared baking sheet.
Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own. Refrigerate 10 minutes

Bake 10 minutes, until puffed and golden brown around the edges. They will still be very soft.
Remove from the oven and immediately sprinkle with any leftover cinnamon/sweetener mixture. Let cool completely on the baking sheet.

Nutrition
Serving: 2cookies
3.6g net carbs
7.3g protien
23.8g fat
264 Kcal