{RECIPE} Strawberry Fat Bombs

original recipe courtesy of Lettuce For Life

Ingredients:

1 cup berries, fresh or frozen
1 1/2 cup cream cheese, softened at room temp for 30 min to an hour
1/2 cup coconut oil
2 – 3 tablespoons Swerve, depending on your sweetness preference
1 tbsp vanilla extract

Instructions:

Allow the cream cheese to come to room temperature for 30–60 minutes until softened.Meanwhile, wash the berries and remove the stems. Place them a blender for a smooth texture.Add the Swerve, or powdered Erythritol, vanilla extract and mix well.Add in the cream cheese and coconut oil.Use a blender or food processorand mix until well combined.Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set. Store in the freezer.

Nutrition facts (per serving):  Makes 12

Per serving: 67; Carbs: 0.99 g; Protein: 0.96 g; Fat: 7.4 g

Macronutrient ratio:
4.6% carbs, 5.2% protein, 90.2 % fat

{RECIPE} Chicken Bacon Ranch Casserole

Chicken Bacon Ranch has always been a favorite casserole of mine.  I can't wait to make this amazing Keto-friendly casserole for dinner courtesy of Joy Filled Eats.

Ingredients:

• 1.5lb Cooked chicken, cubed

• 1lb fresh broccoli (steamed and drained)

• 1tbsp minced onion

• 1tbsp parsley

• 1/2 tbsp garlic powder

• 1/2 tbsp dill

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4C + 2 tbsp bacon crumbles

• 8oz cream cheese

• 4oz sour cream

• 4oz mayo

• 8oz shredded cheddar

Directions:

Preheat oven to 350.In a big bowl combine cream cheese, sour cream, mayo and spices and mix thoroughly.  To the cream cheese mixture, you just made, add the chicken broccoli, 3/4of the cheese and the 1/4 cup bacon crumbles and mix well.  Dump everything into a 9x13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2tbsp bacon crumbles on top.  Bake until hot and bubbly about 35 minutes.

Here's how mine turned out: