KETO DIARY RECIPES

Steps:

• Pre-heat your oven to 275F and line a large baking sheet with parchment paper.
• Add the pecans, almond and coconut flakes to a food processor and pulse 3-5 times until everything is roughly chopped and combined (Feel free to roughly chop using a knife if you prefer).
• Heat a bottom heavy saucepan over low heat and add the butter. Allow to melt down, stirring continuously using a wooden spoon, for 5-10 minutes until browned in color and caramel in smell.
• Allow the butter to cool for 5-7 minutes before adding the remaining ingredients. Stir to combine.
• Pour your nut mixture into a large mixing bowl and top with your browned butter mixture. Combine thoroughly until everything is coated.
• Pour the mixture out onto your baking sheet and spread out into a single layer.
• Bake for a total of 60 minutes, stirring every 15 minutes with your wooden spoon and then re-flattening out onto the baking sheet.
• Allow to cool completely before breaking apart enjoying. Best stored in the fridge for freshness!

Steps:

• Preheat oven to 350 degrees.
• Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
• Bring it to a boil.
• Reduce to simmer for 3-4 minutes until it thickens like pudding.
• Remove from heat and add chocolate chips.
• Stir until smooth. Set aside.
• Add the rest of the ingredients to a stand mixer and blend until smooth.
• Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
• Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
• Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
• Bake for 25-30 minutes until center is set but still slightly jiggly.
• Cool slightly then refrigerate to set for 6 hours or overnight.
• Top with homemade sugar free whipped cream and chocolate shavings if desired.