Joni’s Recipes

Keto Recipes

Keto Bread

Yield: 20 Slices (1 Slice Per Serving)
Time: 40 Minutes

Ingredients:
6 eggs, separated
¼ teaspoon cream of tartar
1-1/2 cups almond flour
3 to 4 tablespoons butter, melted
¾ teaspoon baking soda*
3 teaspoons apple cider vinegar*

Directions:
Preheat the oven to 375 degrees F.
In a medium bowl, combine the egg whites and cream of tartar.
Using a hand mixer, whip the eggs until soft peaks form.
In a food processor, combine the remaining ingredients and blend until well incorporated.
Transfer the mix to a medium bowl and gently fold in the egg white mixture.
Grease an 8 x 4-inch loaf pan and pour in the batter.
Bake for 30 minutes.

*Note: You can substitute 3 teaspoons baking powder for the ¾ teaspoon baking soda and 3 teaspoons apple cider 3 teaspoons apple cider vinegar, if desired.

Keto Peanut Butter Cookies

Servings: 12
Time: 22 Minutes

Ingredients:
1 cup all-natural peanut butter
1/3 cup monk-fruit sweetner
2/3 cup almond flour
1 egg
1 scoop keto collagen powder
¼ teaspoon sea salt

Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine all the ingredients and mix well.
Using a tablespoon, scoop the batter onto a baking sheet lined with parchment paper, about 2 tablespoons per ball, placed about 2 inches apart. Using a fork, press the balls down in a crosshatch pattern.
Bake for 12 minutes.

Make it Vegan

Replace the egg with 1 tablespoon flaxseed powder plus 3 tablespoons water. Omit the keto collagen powder, and add ¼ teaspoon vanilla extract.

Blueberry Smoothie

Servings: 1
Time: 5 Minutes

Ingredients:
½ cup full-fat coconut milk
½ cup fresh baby spinach
½ cup frozen wild blueberries
1 scoop keto collagen powder
1 tablespoon almond butter

Directions:
Place all the ingredients in a high-speed blender and blend until smooth.

Make It Vegan
Omit the keto collagen powder and add 1 tablespoon coconut oil.

Essential Oils Recipes

Lavender Lemonade

Time: 10 Minutes
Serves: 6-8

Ingredients:
1 cup water
1 cup granulated coconut sugar (or maple or date)
1 cup lemon juice
4 cups cold water
3 drops lavender essential oil
Ice (optional)

Directions:
In a small pot over high heat, bring the water a boil.
Dissolve the sugar in the boiling water and stir well.
Pour the sugar water into a large pitcher.
Add in the lemon juice and cold water.
Then, add in the lavender essential oil and stir before serving.
Add ice to the pitcher, if desired.

Orange Zest Chocolate Cake

Time: 45 Minutes
Serves: 8-12

Ingredients:
2 cups gluten-free flour
2 cups coconut sugar
¾ cup cacao powder
2 teaspoons baking powder
1-1/2 teaspoons baking soda
Zest and juice of ½ orange, separated
1 teaspoon sea salt
1 cup coconut milk
½ cup melted coconut oil
2 eggs
1 tablespoon vanilla extract
3-5 drops orange essential oil

For the frosting:
1 cup butter, softened
1/3 cup coconut milk
2/3 cup cacao powder
1 cup honey
1 teaspoon vanilla extract
½ teaspoon sea salt

Directions:
Preheat the oven to 350 degrees F.
Grease and flour two 9-inch cake pans.
In a large bowl, mix the flour, sugar, cacao powder, baking powder, baking soda, orange zest and sea salt.
Next, add the orange juice, coconut milk, coconut oil, eggs, vanilla and orange essential oil. Mix until combined.
Distribute the batter evenly between the pans and bake for 30 to 35 minutes or until cooked through.
Remove the pans from the oven and allow the cakes to cool completely before removing from cake pans.
While the cakes are cooling, prepare the frosting. In a medium bowl, combine all frosting ingredients and mix with a whisk or handheld blender until a smooth consistency is achieved.
Spread the frosting over one cake and then stack the other cake on top. Cover the cake with the frosting again and serve.