Ketoheet

Ingredients

1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts
Directions

Step 1
Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Step 2
Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Step 3
Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts
Per Serving: 246 calories; protein 3.4g; carbohydrates 3.3g; fat 26g; cholesterol 3.4mg; sodium 88.6mg.
Ingredients

1 cup coconut oil
½ cup natural peanut butter
2 tablespoons heavy cream
1 tablespoon cocoa powder
1 teaspoon liquid stevia
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ounce chopped roasted salted peanuts
Directions

Step 1
Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Step 2
Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Step 3
Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Nutrition Facts
Per Serving: 246 calories; protein 3.4g; carbohydrates 3.3g; fat 26g; cholesterol 3.4mg; sodium 88.6mg.

Keto White Chicken Chili

Ingredients

1 tablespoon oil, or as needed
1 stick butter, divided
2 pounds skinless, boneless chicken breasts
1 ½ teaspoons chili powder
salt and ground black pepper to taste
¾ cup chicken broth
2 cups heavy whipping cream
4 ounces cream cheese
1 ½ tablespoons onion powder
2 teaspoons cumin
1 teaspoon hot sauce
1 ½ cups grated Monterey Jack cheese
2 (4 ounce) cans chopped green chilies
Directions

Step 1
Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.

Step 2
Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.

Step 3
Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.

Step 4
Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Nutrition Facts
Per Serving: 591 calories; protein 31.8g; carbohydrates 5.2g; fat 49.6g; cholesterol 211.6mg; sodium 795mg.

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just amazing technology! And taste delicious 😋

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Keep the right snacks at all times

It really is this simple.