Mrketooo

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Servings: 2

Pizza Dough:
¾ cups of almond flour
½ tablespoon of Italian seasoning
1 teaspoon of baking powder
¼ teaspoon of garlic powder
½ teaspoon of salt
1 and ¾ cups of mozzarella cheese, melted
1 egg

Sauce:
3 tablespoons of tomato paste
½ tablespoon of Italian seasoning
½ teaspoon of salt
¼ teaspoon of garlic powder
A crack of black pepper
⅓ cup of water

Toppings:
½ cup of shredded cheddar cheese
½ cup slices of fresh mozzarella
15 slices of pepperoni

🥣 Instructions:

1. Preheat the oven to 350F/ 176C.

2. In a large bowl, add almond flour, Italian seasoning, baking powder, garlic powder, salt, and mix it all together.

3. In a separate bowl, microwave the mozzarella cheese. Then pour it into the mixing bowl and mix all ingredients until fully combined.

4. Once we have everything incorporated, add the egg to the mixture and start mixing it up until is fully incorporated. Transfer the dough to a parchment prepared pan and shape it while it's still warm.

5. Bake at 350F/176C for 8 minutes.

6. For the sauce, in a small mixing bowl, add tomato paste, Italian seasoning, salt, garlic powder, a crack of black pepper, and water. Mix it all up until fully combined. Spread the sauce evenly across the dough leaving the edge.

7. Sprinkle shredded cheddar cheese and add a few slices of fresh mozzarella and place the pepperoni slices on top. Bake in the oven at 350F/176C for about 12-15 minutes. Sprinkle some freshly chopped parsley or basil. Cut your slices.

💕Nutritional Values/ Per Serving:

Calories 757
Total Fat 59.3g
Total Carbohydrate 11.5g
Dietary Fiber 2.2g
Protein 46.3g
Sodium 2157mg
Net Carbs 9.3g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Here's how to make it ⬇️

Roasted Cauliflower:
2 medium-size cauliflower heads
1/4 tsp salt
2 tbsp olive oil
1/4 tsp ground coriander
1/8 tsp thyme, dried

Hummus Blend:
1 clove of garlic
4 tbsp olive oil
1/2 cup tahini
3 tbsp water
4 tbsp lemon juice
¼ tsp salt
¼ tsp ground cumin
1/4 tsp ground coriander

Garnish:
olive oil
ground coriander
chopped parsley

🤍🤍Instructions:

1. Preheat the oven to 400F/ 204C.

2. On a parchment prepared baking sheet, add the cauliflower florets and season them with salt, olive oil, ground coriander, and dried thyme. Mix it all up and bake for 30 minutes.

3. Remove the roasted cauliflower from the oven and let it cool for 15 minutes.

4. In a high-speed blender, add the cooled cauliflower, garlic, olive oil, tahini, lemon juice, salt, ground cumin, ground coriander, and water. Pulse a couple of times before running the blender. You might have to give it a mix with a spoon once in a while to help it blend. If it's not blending, add a couple extra tbsp of water.

5. Blend until smooth and transfer it to an airtight container to chill in the fridge for 20 minutes. Serve with olive oil, ground coriander, and chopped parsley.

🥣Servings: 12

💕Nutritional Values/ Per Serving:

Calories 145
Total Fat 12.5g
Total Carbohydrate 7.4g
Dietary Fiber 3.4g
Protein 3.7g
Sodium 276mg
Net Carbs 4g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Peanut Butter Layer

¾ cup unsweetened peanut butter (I used crunchy for extra texture)
½ cup erythritol
5 tbsp unsalted butter
1 tsp vanilla extract

Caramel

1 ½ cup allulose
3 tbsp unsalted butter
½ cup water
Salted peanuts for topping

16 oz sugar free dark chocolate, for coating

🤍🤍Instructions

1- For the peanut butter layer, in a saucepan over low heat, combine peanut butter, unsalted butter, erythritol, and vanilla. Stir until all is melted and fully combined.

2- Place in a parchment paper prepared 8x8 square pan and freeze until fully set.

3- While the peanut butter layer is freezing, make your caramel. In a medium-size-saucepan over low-medium heat, add allulose, water, butter. Stir often for an even browning and prevent burning for about 15-20 minutes.

4- Pour over frozen peanut butter layer and spread evenly. Top it off with salted peanuts and place back in the freezer for 30 minutes.

5- Melt your sugar free chocolate, dip your bars, and drip excess chocolate. Place in parchment paper and place back in the freezer.

🥣Servings: 10

💕Nutritional Values/ Per Serving:

Calories 229
Total Fat 20.9g
Total Carbohydrate 7.8g
Dietary Fiber 2.5g
Protein 5.4g
Sodium 46mg
Net Carbs 5.3g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Avocado Bacon Deviled Eggs 👇🏽

6 boiled eggs, divided
1 medium-size avocado
3 tbsp chives, chopped
2 tbsp fresh cilantro leaves, chopped
2 tbsp lemon juice
3 tbsp mayo
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 pieces of bacon

🥣Instructions:

1. In a saucepan over high heat, add water and bring to boil. Add eggs gently to the boiling water to prevent cracking. Boil for 12 minutes.

2. Cook bacon and set it aside on top of paper towels.

3.Place boiled eggs in an ice bath for 2 minutes and proceed to peel carefully. Cut them in half and remove the egg yolk into a small bowl.

4. Add avocado, chopped chives, cilantro, lemon juice, mayo, salt, and black pepper to your egg yolks. Mix well until fully incorporated.

5. Pipe your egg yolk mixture into the egg white and top it off with bacon and some extra chopped chives. Enjoy!

🥣Servings: 6

💕Nutritional Values/ Serving:

Calories 193
Total Fat 15.4g
Total Carbohydrate 3.9g
Dietary Fiber 2.4g
Protein 9.4g
Sodium 640mg
Net Carbs 1.

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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🍨Ice Cream:
1 block (8oz) cream cheese, softened
1 2/3 cup heavy cream
1 tbsp vanilla extract
1/2 cup erythritol powder or 1 tsp of stevia powder sweetener
1/4 cup liquid allulose
4 oz chopped stevia sweetened dark chocolate

Cookie Dough:
3 tbsp unsalted butter, melted
2 tsp vanilla extract
pinch of salt (less than 1/8 tsp)
2/3 cup almond flour
3 tbsp erythritol powder or 1/2 tsp of stevia powder sweetener
3 oz chopped stevia sweetened dark chocolate or chocolate chips

🤍Instructions

1- In a small bowl, combine all cookie dough ingredients except for chocolate. Mix until all incorporated then carefully fold the chocolate into the dough. Scoop 1/4 tsp size dough balls and freeze them laying flat and not touching one another.

2- In a large bowl, cream your softened cream cheese with a hand mixer. Add 1/2 cup of heavy cream and mix until well combined, then add the rest of the cream and mix on medium for 1 minute. Add the rest of ingredients and mix well.

3- Fold in your chopped chocolate bar with a rubber spatula and pour the mixture into a freezer safe container (I used a loaf pan). Add the frozen cookie dough ball and distribute them evenly through the ice cream mix. Freeze for at least 6 hrs.

🥣Servings: 10

💕Nutritional Values / Serving:

Calories 333
Total Fat 30.3g
Total Carbohydrate 7.3g
Dietary Fiber 2.9g
Protein 5.2g
Sodium 107mg
Net Carbs 4.4g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Loaf:
8 large eggs
8 oz cream cheese, softened
1/4 cup unsalted butter, melted and cooled to room temperature
1 tsp vanilla extract
1/4 cup almond flour
1/2 tsp baking powder
2 tbsp sweetener (I use erythritol)

Maple syrup:
3 tbsp liquid allulose
1/4 tsp maple extract

Cinnamon Sugar Coating:
1/4 cup granular sweetener (I use erythritol)
1/2 tsp ground cinnamon

🥣 Instructions:

1- Preheat the oven to 350F/ 175C and prepare an 8x8-inch square baking pan with parchment paper. Set aside.

2- In a high-speed blender add, eggs, softened cream cheese, melted unsalted butter, vanilla extract, almond flour, baking powder, and sweetener. Blend until fully incorporated.

3- Pour into the prepared baking pan. Bake for 55 minutes or until the center has set. Remove from the oven and let it get to room temperature. Then, place in the fridge over night to set.

4- Cut the loaf into 10 pieces and butter a pan with 3 tbsp of unsalted butter over medium heat. Grill the sticks on each side until golden brown.

5- For the cinnamon sugar, in a flat bottom container, add sweetener and cinnamon. Combine and coat each stick until all sides have an even coat.

6- To make the sugar free maple syrup, into a small mixing bowl, mix allulose and maple extract. Dip the sticks or drizzle them and enjoy!

🥣Servings: 10 sticks

💕Nutritional Values/ Per Stick:
Calories 183
Total Fat 16.9g
Total Carbohydrate 1.5g
Dietary Fiber 0.3g
Protein 7g
Sodium 156mg
Net Carbs 1.2g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Coconut Cocoa Chip Keto Granola bars, halved

Vanilla ice cream:
4 oz softened cream cheese
¾ cup heavy cream
2 tsp vanilla extract
1 1/2 tbsp powdered sweetener (monkfruit blend)
3 tbsp liquid allulose

6 tbsp unsweetened almond butter

Ganache:
1/3 cup stevia sweetened dark chocolate
1/3 cup heavy cream

🤍Instructions:

1- Cut your keto granola bars in half and press each half down into a muffin pan or mold (I used rubber muffin baking molds). Make sure to flatten it completely and set it aside.

2- In a large mixing bowl, add softened cream cheese and beat until creamed. Add the heavy cream and whip again until fully incorporated. Add vanilla, powdered sweetener, and liquid allulose. Beat until combined.

3- Pour 1/3 cup of the ice cream mixture in each mold and place it in the freezer for at least 2 hours to set.

4- Add 1 tbsp of unsweetened almond butter to each mold and spread evenly. Place back in the freezer for 10 minutes.

5- While that cools, to make the chocolate ganache, add heavy cream and chocolate chips to a microwavable bowl. Microwave for 1 minute or until the heavy cream is hot but not boiling. Give it a whisk gently until the chocolate is fully combined.

6- Add the chocolate to the top of each cup making sure it covers the entire surface. Sprinkle some sea salt and place it back in the freezer for at least 4 hours or until fully set. Enjoy!

🥣Servings: 6

💕Nutritional Values/ Per Serving:

Calories 377
Total Fat 35.3g
Total Carbohydrate 9.3g
Dietary Fiber 3.9g
Protein 7.6g
Sodium 139mg
Net Carbs 5.4g

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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4 eggs, whites and yolks separated
1 cup sesame paste (plain tahini)
1/4 cup unsweetened almond milk
1 tbsp apple cider vinegar
1 tsp baking soda
1 tsp salt
9 tbsp almond flour
pinch of pepper

🤍Instructions:

1- Preheat the oven to 350F/ 175C.

2- In a mixing bowl beat the egg whites until stiff peaks. Set aside.

3- In a separate bowl beat the egg yolks until doubled in size and light-yellow color. The add the sesame paste, almond milk, apple cider vinegar, salt, and pepper. Beat until just combined.

4- Scoop out 1/2 a cup of the egg whites and fold them into the egg yolk mixture gently until fully incorporated. Add another half cup and repeat the process. Once is fully incorporated, combine the rest of the egg whites with the yolk mixture by folding gently.

5- Add almond flour and baking soda to the mix and fold in gently to preserve the airiness we’ve built.

6- On a parchment prepared baking sheet, scoop the batter to create 10 equal size circles. Sprinkle some sesame seed on top of each circle and place in the oven for 22 minutes or until evenly golden brown on top. Let the buns cool completely and serve. Enjoy!

🥣Servings: 10 buns

💕Nutritional Values / 1 bun:

Calories 190
Total Fat 16.2g
Total Carbohydrate 5.9g
Dietary Fiber 2.9g
Protein 8.2g
Sodium 407mg
Net Carbs 3g

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Italian stuffed bell peppers ⬇️

1 lb spicy Italian sausage without casings
14 oz whole peeled tomatoes
3 whole bell peppers
1/2 cup of fresh mozzarella or shredded
2 tbsp fresh parsely, chopped
2 tbsp olive oil to brush on peppers

🤍Instructions

1- Preheat the oven to 375F/ 190C.

2- In a saucepan over medium heat cook the Italian sausage and ground up into small pieces. Add the tomato and mix until fully combined. Let it simmer for 15 minutes or until thickened.

3- Cut and remove the inside of the bell peppers. Place them on top of a parchment lined baking sheet. Stuff them with the meat sauce. Brush the peppers with olive oil and top it with fresh mozzarella.

4- Bake for 30 minutes. Top it off with freshly chopped parsley and enjoy!

🥣Servings: 4

💕Nutritional Values / Serving:

Calories 485
Total Fat 38.8g
Total Carbohydrate 9.7g
Dietary Fiber 2.2g
Protein 23.7g
Sodium 783mg
Net Carbs 7.5g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Chicken Wings:
3 pounds chicken wings (drums and flats)
1 tbsp baking powder (aluminum free)
1/2 teaspoon salt
1/4 teaspoon black pepper

Honey Garlic Sauce:
2 cloves garlic, minced
1/3 cup liquid allulose
1/4 cup water
1 tbsp apple cider vinegar
1 tablespoon soy sauce or coconut aminos
1/8 tsp red chili flakes

🤍Instructions

1- Preheat the oven to 425F/218C.

2- Pat dry the chicken wings with a paper towel until completely dry. Then place them on a parchment prepared baking sheet. Season them with salt, pepper, and baking powder. Mix them up and spread them up to prevent overlapping.

3- Bake for 30 minutes or until the chicken is cooked through and golden brown (This will depend on the size of your wings).

4- While the chicken bakes, in a sauce pan over medium heat, combine allulose, water, apple cider, soy sauce, chili flakes, and minced garlic. Bring to a boil and let it simmer for 10 minutes while stirring occasionally. Turn off the heat and let it cool to thicken.

5- Remove the wing from the oven and let them cool for 5 minutes before tossing them in the sauce. Garnish with freshly chopped parsley.

🥣Servings: 6

💕Nutritional Values / 1 Serving:

Calories 437
Total Fat 16.8g
Total Carbohydrate 1.8g
Dietary Fiber 0.1g
Protein 65.9g
Sodium 542mg
Net Carbs 1.7g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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🍨Ice Cream:
1 block (8oz) cream cheese, softened
1 2/3 cup heavy cream
1 tbsp vanilla extract
1/2 cup erythritol powder or 1 tsp of stevia powder sweetener
1/4 cup liquid allulose
4 oz chopped stevia sweetened dark chocolate

Cookie Dough:
3 tbsp unsalted butter, melted
2 tsp vanilla extract
pinch of salt (less than 1/8 tsp)
2/3 cup almond flour
3 tbsp erythritol powder or 1/2 tsp of stevia powder sweetener
3 oz chopped stevia sweetened dark chocolate or chocolate chips

🤍Instructions

1- In a small bowl, combine all cookie dough ingredients except for chocolate. Mix until all incorporated then carefully fold the chocolate into the dough. Scoop 1/4 tsp size dough balls and freeze them laying flat and not touching one another.

2- In a large bowl, cream your softened cream cheese with a hand mixer. Add 1/2 cup of heavy cream and mix until well combined, then add the rest of the cream and mix on medium for 1 minute. Add the rest of ingredients and mix well.

3- Fold in your chopped chocolate bar with a rubber spatula and pour the mixture into a freezer safe container (I used a loaf pan). Add the frozen cookie dough ball and distribute them evenly through the ice cream mix. Freeze for at least 6 hrs.

🥣Servings: 10

💕Nutritional Values / Serving:

Calories 333
Total Fat 30.3g
Total Carbohydrate 7.3g
Dietary Fiber 2.9g
Protein 5.2g
Sodium 107mg
Net Carbs 4.4g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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2 cups pitted Olives
1/3 cup olive oil
lemon zest of half a lemon
2 tbsp lemon juice
1/8 tsp red chili flakes
3 tbsp freshly chopped parsley
1/2 tsp salt
1/4 tsp freshly chopped rosemary
1/2 tsp garlic, minced

Feta Mix:

1/2 cup feta cheese without brine
1 tbsp lemon juice
1/4 tsp garlic, minced or paste

🤍Instructions:

1- In a small mixing bowl, add feta, lemon juice, and garlic. Mash it together until it becomes a thick paste. Add into a piping bag or zip lock bag and cut the tip small to fit into the olive.

2- Stuff the olives with feta and smooth out the filling to be at the same level with the olive.

3- In a separate bowl, mix together olive oil, lemon zest, lemon juice, chili flakes, parsley, salt, rosemary, and garlic. Pour over the olives to coat them. Mix well and seal then airtight for at least 1 hour.

🥣Servings: 6

💕Nutritional Values / 1 Serving:

Calories 164
Total Fat 16.9g
Total Carbohydrate 2.6g
Dietary Fiber 1g
Protein 2.1g
Sodium 580mg
Net Carbs 1.6g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Roasted Cauliflower:
1 head of cauliflower (1.8 lb)
1 tbsp olive oil
1/8 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper

Egg Mixture:
10 large eggs
1 cup heavy cream
1 cup mozzarella cheese shredded
3 tbsp parmesan cheese
1/4 cup chopped scallions
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

🥣Instructions:
1. Preheat the oven to 350F.

2. In a bowl, combine all of the roasted cauliflower ingredients and mix well. Place the seasoned cauliflower on a parchment prepare baking pan. Roast for 15 minutes.

3. While it's roasting, mix the eggs, heavy cream, garlic powder, salt, and pepper in a large bowl until fully combined. Then add scallions and mix lightly.

4. In a buttered/greased prepared baking dish (I used 9 inch pie dish) add the roasted cauliflower, mozzarella, and parmesan cheese. Then, pour your egg mixture on top making sure it's evenly distributed. Bake for 25 minutes at 350F. Enjoy!

Printable recipe coming soon to the blog! Stay Tunned on my stories 💕

🥣Servings: 8-10

💕Nutritional Values/ per slice:

Calories 194
Total Fat 14.9g
Total Carbohydrate 3.3g
Dietary Fiber 0.9g
Protein 12.1g
Sodium 338mg
Net Carbs 2.4g

Enjoy. 🥣

Credit 🎥 yaidymakes { Thank You } ❤️❤️❤️

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Crumb Base:
1 1/2 cup almond flour
1/3 cup sweetener (I use erythritol)
4 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp ground cinnamon

Cheesecake:
16 oz (2 blocks) cream cheese softened
1 cup + 2 tbsp sweetener (I use erythritol), powdered
1 tsp vanilla extract
zest of 1 lemon
Juice of 1 lemon
1 cup heavy cream
1 tbsp gelatin powder
2 tbsp warm water

Blueberry Compote:
1/2 cup frozen blueberries
3 tbsp sweetener (I use erythritol)
1 tbsp lemon juice

🥣Instructions

1. For the compote, in a small sauce pan over medium-low heat, add frozen blueberries, lemon juice, and erythritol. Bring to a boil and stir occasionally for 10 minutes or until thickened. Then let it cool completely.

2. In a small mixing bowl add all your crumb base ingredients and combine well using a rubber spatula. Then place it in a parchment prepared 8x8 square pan. Flatten it covering all the bottom of the pan and place in the freezer.

3. In a large mixing bowl, cream the softened cream cheese by whipping for a couple minutes. Then add the rest of your cheesecake ingredients, beating in between each ingredient. Once all ingredients are incorporated, in a small cup combine gelatin powder and warm water then add it to the cheesecake mixture and beat with your hand mixer for a couple of minutes.

4. Take you crumb base out of the freezer and pour the cheesecake on top. Add scoops of blueberry compote and swirl them around with a butter knife. Place in the fridge overnight or at least 8 hrs.

Enjoy. 🥣

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Garlic Cilantro Lime Sauce:
1/4 cup oil (olive or avocado)
1/2 cup fresh cilantro
1/4 cup water
3 cloves garlic
1/2 cup chopped green onions
1/2 teaspoon salt
Juice of 2 limes
1/2 cup sour cream

Shrimp Taco Spice Mix:
2 tsp chili powder
2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt

Additional Ingredients for Shrimp Tacos:
1 lb. shrimp, peeled and deveined, tails removed
3 cups shredded green cabbage
8 low carb tortillas
1 Avocado
Cotija cheese

🥣Instructions

Garlic Cilantro Lime Sauce:

1- Blend all of the sauce ingredients until smooth

2- Shred your cabbage and place it in a medium-size bowl. Add half of the sauce into the bowl and mix well. Save the other half for taco assembly.

Shrimp:

1- In a large bowl, place your deveined and peeled shrimp.

2- Add the shrimp taco spice mix and mix until all your shrimps are fully coated.

3- Cook them over medium heat in a prepared pan with 2 tbsp of olive oil until cooked on both sides. About 3-4 minutes per side.

Shrimp Taco Assembly:

1- Toast your low carb tortillas in a large frying pan over low-medium heat. Spray with non-stick spray and toast for 1 minute each side.

2- Spread avocado on your tortilla, place cabbage slaw, add shrimp, cotija cheese, some cilantro, and top it off with more garlic cilantro lime sauce.

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Almond flour chocolate chip cookies 🍪💕

🥣Servings: 12

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1/2 cup softened unsalted butter
1 1/2 cups almond flour
1/8 tsp xantham gum
3/4 cup granulated sweetener (I use erythritol)
1/2 tsp baking powder
1 1/2 tsp vanilla extract
3 tbsp rough chopped roasted hazelnuts
1/2 cup stevia-sweetened dark chocolate chips

🥣Instructions:

1. Preheat the oven to 325 F/ 162 C.

2. Add almond flour, sweetener, xantham gum, and baking powder in a large mixing bowl. Mix everything together until thoroughly combined. Then add softened unsalted butter and vanilla extract. Mix until the butter has fully incorporated then add chopped roasted hazelnuts and chocolate chips. Mix to combine and scoop the dough into your hands to form a dough ball. Use 2 tablespoons of dough per cookie for even cookies.

3. Place the dough balls on a parchment-prepared baking sheet and press them down to shape. These cookies won’t spread as much in the oven so we’ll need to shape and flatten them beforehand. Add a couple more chocolate chips on top of each cookie and gently press them down into the dough.

4. Bake for 20-25 minutes. If your oven has hot spots, make sure to turn the baking sheet at the halfway point. Sprinkle them with some flaky sea salt and let them cool down completely before moving or eating them.

Enjoy.

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1 1/3 cups unsweetened almond milk, frozen
2/3 cup heavy cream
4 tbsp erythritol/monkfruit blend
4 tbsp unsweetened peanut butter
1 tsp vanilla extract

🤍Instructions:

1- To a high-speed blender, add all ingredients. Blend until smooth. Serve immediately and enjoy.

🥣Servings: 2

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Ingredients:

6 cups steamed broccoli, mashed
1 egg
1 1/3 cup almond flour
2/3 cup shredded mozzarella cheese
1 tsp garlic powder
1.5 tsp salt

Instructions:

1- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2- In a large mixing bowl, add the steamed broccoli and mash it with a fork until smooth. Combine the mashed steamed broccoli, egg, almond flour, shredded mozzarella cheese, garlic powder, and salt. Mix until well combined.

3- Using a scoop for even sizing (I use a scoop equivalent to 2 teaspoons), scoop the mixture into your hands and form it into long, skinny shapes resembling fries, molding them with your hands as needed. Place the formed broccoli fries onto the prepared baking sheet, ensuring they are not touching.

4- Bake in the preheated oven for 35 minutes, or until the broccoli fries are slightly golden brown.

5- Once done, remove from the oven and let cool slightly before serving. Enjoy with sugar free ketchup or your favorite dip.

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Scott Graham, Betty Hitchcock, Verna Rummel

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Grace Medina, Dee Copic, Peter Slisarenko, Sahar Alhabobi, Rosie Scott, Susie Soliz, Емілія Воробйова, Carmen Manangan, Cyndee Sheegog, Cindy Holstine