• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, whisk together the almond flour, Keto Chow, beef gelatin powder, and baking powder until well combined.
• In another bowl, using a hand mixer or stand mixer, cream together the softened butter and powdered erythritol (or powdered monk fruit sweetener) until light and fluffy.
• Add the egg and vanilla extract to the butter mixture and beat until fully combined.
• Gradually add the dry ingredients mixture into the wet ingredients and mix until a dough forms.
• Roll the dough into small balls and place them on the prepared baking sheet. Use a spoon or your thumb to gently press down on each ball to create a divot for the filling
• Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown.
• Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Fill each them

• In a bowl, combine keto chow and shredded coconut.
• In a separate bowl, beat eggs
• One at a time, dip the shrimp and chicken into the egg mixture
• Using a fork or spoon, transfer shrimp and chicken to the bowl with the "breading" mixture and cover completely.
• Shallow fry in a frying pan with coconut oil until golden brown. Do not over cook it.
• You can also cook this in an air fryer at 400 degrees for 10-15 minutes or until brown. Flip halfway through. For best results in an air fryer, lightly spray the chicken and shrimp with a healthy spray oil like coconut oil or avocado oil

• 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

• 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.
• Cut up meatballs and place on top of batter
• Add 1-1/2 tablespoons of tomato sauce to stuffler
• Add Cheese
• Cover with more batter
• Close and flip. - Cook for 10 minutes

• 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

• 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

• In a bowl, combine Ground Beef, Ground pork, seasoning and keto chow
• Divide into 24 portions and roll each into a ball and stuff with a piece of mozzarella cheese. (make sure you cover the cheese with the meat)
• In a separate bowl, combine pork rinds and Parmesan cheese
• Cover each meatball with "breading"
• Place on a lined cookie sheet or in an air fryer and bake at 400 degrees for 10 minutes until coating is crispy
• Serve and enjoy
• You can store leftovers in fridge or freezer

• Preheat oven to 350 degrees
• Melt Butter and Chocolate chips in a microwave or double boiler
• Once melted, add allulose and cocoa powder and stir to combine
• In a seperate bowl, combine eggs, stevia and vanilla extract.
• Temper the eggs by putting small amounts of the chocolate mixture into the eggs.
• Once tempered, add the egg mixture to the chocolate mixture and combine
• Mix in 2 servings of your favorite Keto Chow flavor
• Spread mixture in a 9 x 9 baking pan
• Bake in oven for 30-40 minutes until done