• Scramble eggs. Don't over cook them. They should be slightly wet when finished. You can also use hard boiled however you will need to blend them longer and you do have a sulfur smell until you allow the pudding to "set up" overnight
• In a good blender (it doesn't have to be a vitamix) add all ingredients Make sure you put the liquid in first to make it easier.
• Start blender on low and increase to high speed and blend until smooth
• Once the pudding is smooth, remove lid of blender and scrape down sides
• Replace lid and blend for about 30 more seconds
• At this point, the pudding is ready to eat but the texture improves (especially if you use hard boiled eggs) if you allow it to "set up" in fridge for a few hours.
• Pour into an airtight container and allow to set up for a couple hours in the fridge
• Enjoy a serving and store remaining pudding in fridge for up to 6 days

• In a large skillet (do not use a small saucepan) melt butter
• Add heavy whipping cream and sweetener and mix well.
• Bring mixture to a boil and then reduce to a simmer
• Stir occasionally to prevent scalding
• Continue to simmer for about 25-30 minutes until mixture had reduced by about 1/3 and it coats the back of a spoon
• Transfer to a glass container and allow to cool. Place in the fridge for 4 hours to allow milk to firm up

• Preheat oven or airfryer to 350 degrees
• In a bowl, combine egg and sweetener and mix well
• Add in 1 cup of peanut butter and mix until well combined
• Using a cookie scoop, separate into balls (we shoot for 14)
• Place them on a lined cookie sheet or on parchment paper in air fryer
• Press down with a fork
• Bake for 12-15 minutes in an oven or 5 minutes in air fryer.
• Remove immediately when they are brown
• Allow to cool for at least 10 minutes before trying to transfer to storage container

• Peel and slice Chayote
• In a saucepan over low to medium heat, Add water, butter, sliced chayote, cinnamon, allulose, lemon juice, cream of tartar, apple extract and liquid sweetener if you are using it
• Cover saucepan and reduce heat to low
• Allow to cook for about 10 minutes until the "apples" are soft
• Once done, taste to see if you need more apple flavor or sweetener.
• add 1/8 to 1/4 tsp Xanthan gum to thicken sauce
• Serve and Enjoy

• Prepare cinnamon apple mixture
• Preheat waffle maker
• In a bowl, combine eggs and keto chow until smooth.
• Stir in Mozzarella cheese and combine well
• If needed, thin with water or almond milk
• Pour some mixture in stuffler. Cover grates and divider.
• Put half of the cinnamon apple mixture into the middle. Make sure you cover the whole bottom
• Cover apples with more batter.
• Close and flip. - Cook for 10 minutes

• Peel and slice Chayote
• In a saucepan over low to medium heat, Add water, butter, sliced chayote, cinnamon, allulose, lemon juice, cream of tartar, apple extract and liquid sweetener if you are using it
• Cover saucepan and reduce heat to low
• Allow to cook for about 10 minutes until the "apples" are soft
• Once done, taste to see if you need more apple flavor or sweetener.
• add 1/8 to 1/4 tsp Xanthan gum to thicken sauce
• Serve and Enjoy

• Preheat oven to 325 degrees
• Bring cream cheese and eggs to room temperature for best results

Crust

• combine all ingredients in a bowl
• Press into bottom of an 8" springform pan
• bake in 325 degree oven for 10-15 minutes until edges begin to brown
• Place crust in fridge to cool

Filling

• With a handmixer, combine lakanto sweetener and cream cheese. Blend until smooth.
• Add eggs, almond milk, keto chow and sour cream
• blend with hand mixer until well combined. Dont over mix or it will add air to mixture and cause cracking later
• Fold in fresh blueberries
• Remove crust from fridge and pour mixture into pan
• Lightly tap pan on counter to remove air bubbles.
• Bake in 325 degree oven for 50 minutes until edges begin to brown and center (about 2" wide) is still a little jiggly
• Turn off oven and crack open door for 10 minutes
• After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes

Topping

• In a saucepan over medium heat, combine blueberries, water and allulose
• Heat until blueberries begin to pop and mixture thickens
• Spread over top of cheesecake and place in fridge or freezer to cool

• Allow cream cheese to soften on counter
• In a bowl, combine all ingredients with a hand mixer or in a food processor
• Pour into waffle maker and cook according to waffle maker instructions
• For the Presto Stuffer, most foods are done in 10-12 minutes