Thank You! Let me introduce myself. My name is Aaron. I'm an Accredited Nutritional Therapist and Advanced Sports Exercise Nutritional Adviser.

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2 Thank You! Firstly, You are Awesome! I am so humbled by your support and generosity. Thank you for providing the ketogenic community your time. I am truly grateful from the bottom of my heart! Let me introduce myself. My name is Aaron. I'm an Accredited Nutritional Therapist and Advanced Sports Exercise Nutritional Adviser. My aim in this recipe book is to help you through your keto journey by providing simple keto recipes that you are going to love! As you go through your ketogenic journey, you will inevitably find recipes that you find easy and enjoy. This is my collection of easy recipes that have inspired me to stick to the ketogenic diet whilst enjoying a healthy, freedom based lifestyle.

3 Before You Get Started Some of these recipes are available on my website. But don t worry, I ve saved the BEST recipes to be exclusive to this book. I have organised them into a simple recipe book so it s easier for you, without annoying advertisements, just recipes, purely down to business, without all the search engine optimization chit chat! There are a few differences between food terms throughout this book. I ll do my best to give you the correct terminology Approx. 1 oz. = 30 g 1 fl oz. = 30ml 17.5 oz. = 500g 1 lb = 500g 180 Celsius = 355 Farenheit 160 Celsius = 320 Farenheit 200 Celsius = 390 Farenheit Beef Mince = Heavy Cream = Sugar Substitute = Ground Beef Full Fat Cream Natvia, Erythritol Or Stevia

4 Breakfast

5 Keto Oatmeal 1/4 cup Chia Seeds 1/4 cup Shredded coconut 1/3 cup flaked coconut or more shredded coconut 1/3 cup flaked almonds 1 tsp Vanilla Extract ½ cup coconut milk 1 cup water 5-10 drops Stevia extract 2 Servings 314 Calories 1g Carbs 23g Fat 11g Protein 1. (Optional bonus points - In a frying pan brown the Flaked Coconut and Flaked Almonds for about 2 mins) 2. Add all ingredients to a pot on the stove on medium 3. Cook for 7-10mins on medium-high stirring every 30 seconds

6 Keto Smoothie - Blueberry Galaxy 1 Cup Coconut Milk ¼ Cup Blueberries 1 tsp Vanilla Essence 1 tsp MCT Oil 1 Scoop Protein Powder (optional) 1 Servings 343 Calories 3g Carbs 21g Fat 20g Protein 1. Put all the ingredients into a mixer, and blend until smooth. 2. If you like the swirl, I added a tablespoon of some full fat yogurt after the smoothie was in the cup, and swirled it around, touching the sides. Galaxy Complete!

7 Pancakes 2 Eggs ½ cup Almond Flour 2 Tbsp. Coconut Oil (melted) 1 tsp Vanilla Extract 2 Tbsp. Sugar Substitute ¼ tsp Baking Soda ½ tsp Cream Of Tartar 2 Serving 363 Calories 4g Carbs 32g Fat 12g Protein 1. Beat the eggs with an electric mixer, add the cream of Tatar and continue mixing. 2. Slowly, Add the almond flour into the mix. 3. Add the melted coconut oil, vanilla extract, baking soda and sweetener. 4. If necessary, add 1 Tbsp. water to the mix to find desired consistency. 5. Heat up a saucepan and pour mixture slowly into desired shape. 6. Serve with berries, cream and enjoy!

8 Raspberry Coconut Chia Seed Pudding 2 Cups Coconut Cream (13.5 oz / 400ml) 3 Tbsp. Chia Seeds 1 Tsp Vanilla Extract ¼ Cup Frozen Berries (Raspberries) 3 Servings 368 Calories 2g Carbs 33g Fat 3g Protein 1. Get a container and place the coconut cream inside. 2. Add the chia seeds and mix around with a spoon. 3. Add the vanilla extract and the frozen berries. 4. Place in the fridge overnight. The chia seeds should expand and become soft, squishy and delicious!

9 Keto Avocado Smoothie 1 Cup Coconut Milk ½ Whole Avocado 1 Cup Spinach ¼ Cup Blueberries 1 tsp Vanilla Extract 1 tsp MCT Oil 1 Servings 244 Calories 6g Carbs 20g Fat 3g Protein 1. Put all the ingredients into a mixer, and blend until smooth. 2. If you like the swirl, I added a tablespoon of some full fat yogurt after the smoothie was in the cup, and swirled it around, touching the sides.

10 Keto Corn Flakes 1 cup Almond Meal 1 Tbsp. Sugar Substitute ½ tsp Salt 1 tsp Vanilla Extract ¾ cups Water 2 Servings 328 Calories 6g Carbs 28g Fat 12g Protein 1. Preheat oven to 320 F (160 C) degrees. Line a baking tray with baking paper (Parchment paper) and grease lightly with butter. 2. Whisk together almond flour, sugar substitute and salt. Add vanilla extract and water. 3. Pour mixture onto prepared pan and spread out evenly. You want a nice thin layer. 4. Bake for minutes, keeping a close eye on it, until the mixture has dried out and cracked. 5. Remove from oven, let it cool, then use your hands to tear and crack the dough into small flakes. Return to oven and let bake on the center rack for about 10 minutes or until pieces are toasted, crisp, and golden

11 Bacon And Egg Muffins 4 Large Eggs 8.5 oz Bacon (250 g) 2 Servings 700 Calories 1g Carbs 54g Fat 54g Protein 1. Take the bacon and cut it into long strips. This will be the casing of the muffins inside the muffin tray. Cook these until just brown. You don't want them too crispy otherwise the muffins will be impossible to eat. 2. Dice the remaining bacon into small pieces to use as the base. If you have run out of bacon, its okay - the egg will cook enough to become a base anyway. 3. Line the muffin tin with the bacon, and crack an egg into each section. Cook for about mins on 180 degrees Celsius (375 F).

12 Beginners Butter Coffee 1 Cup Black Coffee 1 Tbsp. Cream 1 tsp MCT Oil 1 Serving 143 Calories 0g Carbs 16g Fat 0g Protein 1. Make the black coffee with the Minipresso Machine. Add 10g Fresh Ground Coffee, Fill the bottom chamber with Hot Water, Pump with your hands through the espresso machine. Put the aero press cap on and push into a cup over 15 seconds 2. Add the Tbsp. of Butter (Or Cream) and the black coffee into a blender. (Please make sure your blender can blend hot water before trying). 3. Add 1 teaspoon of MCT Oil to the mix and blend for 30 seconds. Then Enjoy!

13 Breads

14 Cloud Bread 4 Large Eggs ½ tsp Cream Of Tartar ¼ Cup Cream Cheese ½ tsp Salt 8 Slices (per 2 slices) 122 Calories 1g Carbs 10g Fat 7g Protein 1. Crack the eggs and separate the whites from the yolks. Put all the whites into a bowl and whisk with an electric mixer for 1-2 mins. 2. Add the Cream Of Tartar and whisk again for another 1 min. The mixture should start making soft peaks 3. In another bowl, add the yolks and the cream cheese and mix on high until well combined. Gently fold this mixture into the egg whites. 4. Spoon out the final mixture onto a tray lined with baking paper. They do fluff up a bit in the oven so leave enough space to breathe! 5. Put in the oven on 180 c ( 375 F) for mins until slightly golden brown on top. Serve and enjoy!

15 Soft Bread Rolls 1 cup Almond Meal ¼ cup Golden Flax Seed Meal 5 tbsp. Psyllium husk powder 3 Egg Whites 2 Tbsp. Apple Cider Vinegar 2 tsp Baking soda 1 tsp Salt 1 cup Boiling Water 5 Servings 735 Calories 5g Carbs 13g Fat 12g Protein 1. Preheat the oven to 375 F (180C). 2. Get 2 mixing bowls, Both medium (or 1 medium, 1 large). In medium sided mixing bowl, mix together all the dry ingredients (Almond Flour, Golden Flax Seed Meal, Baking Soda, Salt and Psyllium Husk Powder). 3. Pro tip If you don t have golden flax seed meal, you can use normal flaxseeds as well. I used a cheap electric coffee grinder to pulse the seeds down to a meal consistency. 4. In the second bowl, add the egg whites and beat them with an electric beater. Slowly add the apple cider vinegar once the egg whites become fluffy. 5. Next, combine the eggs with the dry ingredients. Slowly add the hot water until the mixture starts to form a dough. 6. Split the dough into 5 pieces and roll into balls. Place on a tray lined with parchment paper (baking paper) and cook for approximately 50 mins.

16 Ketogenic Bread ½ cup Butter (melted) 3 Tbsp. Coconut Oil 8 Eggs 1 tsp Baking Powder 2 Cup Almond Flour ½ tsp Xanthium gum ½ tsp Salt 12 Slices 278 Calories 2g Carbs 28g Fat 9g Protein 1. Preheat oven to 160 C (350 F) 2. Put the eggs into a bowl and beat for 1-2 mins on high. 3. Add coconut oil and melted butter to eggs, continue beating. 4. Add remaining ingredients. Will become quite thick 5. Scrape into a loaf pan lined with baking paper. 6. Bake for 40 minutes. (Remove once a skewer comes out of the middle clean). 7. Allow to cool before slicing.

17 Almost Instant Keto Bread 1 Tbsp. Coconut Flour ¼ Cup Almond Flour 1 Tbsp. Coconut Ol ½ Tsp Baking Powder 1 Egg 4 Slices (per 2 slices) 160 Calories 1g Carbs 17g Fat 6.5g Protein 1. Place all the ingredients into a mug. Mix until combined with a fork. Microwave for 90 seconds. 2. Optionally, place ingredients in a small baking tray and cook for mins at 375 F (180 C). 3. Cut and enjoy.

18 Bagels 2 Cups Almond Meal 1 ½ tsp Xanthan Gum 1 Egg white ¾ Cups water ½ Packet Dried yeast 3 tsp Salt 1 Serving 562 Calories 2g Carbs 48g Fat 27g Protein 1. Mix almond flour with the salt, yeast and xanthan gum in a large bowl. 2. Stir until combined and slowly mix in the rest of the flour. Dough should be firm, if not add more almond meal. 3. Place dough in a greased bowl. Let it sit for 20 mins. 4. Preheat oven to 320 F (160 C) 5. Split the dough into 3 balls. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. 6. Brush tops with beaten egg. 7. Bake for 35 minutes, turning once for even browning. 8. Bagels are done when they are golden.

19 Grain Free Rolls Dry Ingredients 3.5 oz. Almond Meal (100g) 2 Tbsp. Psyllium husk powder 1 tsp Baking powder 2 tsp Sesame seeds 2 tsp Sunflower seeds 1 tsp Chia seeds 1/2 tsp Salt Wet Ingredients 1 Egg 2 Egg whites 1 Tbsp. Apple cider vinegar 3 Tbsp. Cooking coconut oil melted 5 Servings 245 Calories 2g Carbs 20g Fat 12g Protein 1. Preheat oven to 350 F (160 C) 2. In one bowl, mix all the dry ingredients together. In a separate bowl, mix together the wet ingredients with an electric beater. 3. Fold together the wet and dry ingredients. Slowly add some warm water until the mixture becomes slightly wet. 4. Roll into 5 balls, place on a tray and bake for 30 mins.

20 Seeded Keto Bread ½ Cup Butter 2 Tbsp. Coconut Oil 7 Eggs 1/4 Cup Sunflower Seeds 2 Tbsp. Chia Seeds 3 Tbsp. Sesame Seeds 1 tsp baking powder 2 Cups Almond Flour ½ Tsp Xanthan gum ½ Tsp Salt 8 Slices 403 Calories 3g Carbs 39g Fat 14g Protein 1. Preheat oven to 350F (160C) 2. Put the eggs into a bowl and beat for 1-2 mins on high, Add the Xanthan gum and continue beating. 3. Add coconut oil and melted butter to eggs, continue beating. 4. Add remaining ingredients except for sesame seeds. Will become quite thick 5. Scrape into a loaf pan lined with baking paper. Place sesame seeds on top 6. Bake for 40 minutes. (Remove once a skewer comes out of the middle clean).

21 Pretzels 1.5 Cups Mozzarella Cheese 2 Tbsp. Cream Cheese ¾ Cups Almond Flour 1 tsp Xanthan Gum 1 Egg 1 tsp Dried Yeast 1 Tbsp. Warm Water 1 Tbsp. Butter 6 Pretzels 209 Calories 2g Carbs 18g Fat 11g Protein 1. Mix the cheese together into a microwave safe bowl, and heat on high in 30 second increments until the mixture is melted just enough to be able to bind completely. (this should be about 1.5 mins) 2. In a small cup, put the warm water and yeast together and let it sit for 3 mins to activate. 3. Mix the almond flour, egg and xanthium gum together in a bowl. I used an electric mixer for this. Add the yeast and the water and mix together. Add the cheese and kneed the dough together with your hands. 4. Split into 4 balls, and roll out into long thin rolls. Shape into pretzel round formations and place onto a baking tray. Cover with melted butter and bake in the oven at 200 degrees Celsius for 15 mins.

22 Baguette 1. Preheat the oven to 180 C / 360 F. Mix all of the dry ingredients together into a bowl. 2. In a different bowl, mix the buttermilk, egg whites and eggs together with an electric beater. 3. Add the egg mixture to the dry ingredients and mix well using the same mixer until the dough is relatively thick. Add vinegar and lukewarm water and process until well combined. 4. Using a spoon, scoop out sections and make a long baguette looking roll. You should be able to join together the different sections with your fingers. 5. Place in the oven and cook for 10 minutes, then reduce the heat to 160 C / 320 F and cook for another mins. Cut and serve with Olive Oil and Balsamic! 3 Servings 192 Calories 5g Carbs 10g Fat 14g Protein Dry ingredients 1/3 cup Almond Flour 90g / 3 oz 1/4 cup Psyllium husk powder 20g / 0.7 oz 1/3 cup Coconut Flour 40g / 1.4 oz 1/2 tsp Baking soda 1 tsp Salt 1 tsp Xanthan gum Wet ingredients 3 Egg Whites 1 Whole Egg 1/4 cup Low-fat butter-milk 60g / 2.1 oz 2 tbsp. Apple Cider Vinegar 30ml / 1 floz 1/3 cup Lukewarm water 80ml / 2.7 floz

23 Dessert

24 Chocolate and Cashew Fudge ½ Cup Cream cheese (120g / 4.2oz softened) ½ Cup Butter (120g / 4.2oz softened) 3 Tbsp. Unsweetened Cocoa powder 2 Tbsp. Natvia (Or Erythritol) 1 tsp Vanilla extract 1.5 oz. Cashews (chopped 40g) 6 Servings 233 Calories 3g Carbs 24g Fat 3g Protein 1. Mix together the cream cheese and butter with an electric mixer. 2. Add the unsweetened cocoa powder, Natvia and vanilla extract. Mix until well combined and no lumps are present. 3. Add the cashews and continue mixing. 4. Place the mixture in a tray with baking paper. Place in the fridge to set.

25 Chocolate Mouse 8 oz. cream cheese (250g) 1 4 cup cocoa powder unsweetened 1 2 large avocado, pitted 1 8 tsp vanilla extract 23 Tbsp. Natvia (Stevia) 1 4 cup Heavy whipping cream 4 Serving 292 Calories 5g Carbs 29g Fat 5g Protein 1. Beat the cream cheese with an electric mixer. Slowly add the avocado, cocoa powder, vanilla extract and natvia until smooth. This should take around 5 mins. 2. In a separate mixing bowl, whip the heavy cream until stiff peaks form. 3. Place the whipped cream in the chocolate mixture and gently fold. 4. Place the chocolate mousse in a piping bag (or Ziploc bag and cut the corner) and press into cups.

26 Fudge Brownies 2.5 oz. Almond Flour (75g) ½ Cup Butter (unsalted 4 oz / 115g) 6 oz. 80% Dark Chocolate (170g) ½ Cup Natvia (Stevia Or Erythritol ) 4 Eggs ½ tsp Vanilla extract ½ tsp Baking powder 1 oz. Cashews (30 g) 1 pinch Salt 20 Brownies 112 Calories 3g Carbs 11g Fat 3g Protein 1. Preheat the oven to 320 F (160 C) line 9 x 9-in baking pan with baking paper. 2. Melt butter and chocolate in a microwave for 90 seconds. Set aside to cool. 3. Using a hand electric mixer, mix together the eggs, natvia (stevia), vanilla extract, and salt. Mix for around 3 minutes. 4. Then mix in the slightly cooled chocolate with the egg mixture until combined. 5. In a small bowl, stir together almond flour and baking powder. Eventually add this into the chocolate egg mixture. 6. Put the mixture into the prepared baking pan 7. Sprinkle with crushed cashews. You don t have to use cashews, you can use any nuts you like. 8. Put in the oven and bake for minutes (the less the fudgier). When a toothpick is inserted in the centre, it should still come out a little fudgy. This is perfect!

27 Cinnamon Scrolls Base 1.5 Cups Mozzarella Cheese 2 Tbsp. Cream Cheese 1 Egg ¾ Cups Almond Flour 1 Tbsp. Erythritol Cinnamon Inside 1 Tbsp. Erythritol 1 tsp Cinnamon 1 Tbsp. Warm Water Icing 1 Tbsp. Cream Cheese 1 Tbsp. Heavy Cream 1 Tbsp. Erythritol 6 Scrolls 307 Calories 4g Carbs 25g Fat 6g Protein 1. Mix the cheese together into a microwave safe bowl, and heat on high in 30 second increments until the mixture is melted just enough to be able to bind completely. (this should be about 1.5 mins) 2. Mix in the stevia, egg, almond flour. Put in between two sheets of parchment paper and roll out into a rectangle. 3. Mix the stevia, cinnamon and water in a small cup and spread over the rolled out cheese mixture. 4. Begin from one side, and roll the scrolls into one long roll. Cut into 2 finger lengths and place onto a baking tray. Put in the oven at 375F (180C) for 10 mins. 5. Mix the cream cheese, cream and stevia together and but it into a plastic bag. Cut the corner off and pipe over the cinnamon scrolls. Enjoy!

28 New York Baked Cheesecake BASE 1/2 Cups Almond Flour 1/2 Cups Coconut Flour 1/4 Cups shredded coconut 1/2 Cups Butter CHEESE CAKE FILLING 2 Cups Cream Cheese 3/4 Cups Sour Cream 1/4 Cups Stevia 3 Whole Large Eggs 1 Tbsp. Vanilla Essence 1 Tsp Lemon Zest 10 Slices 305 Calories 5g Carbs 27g Fat 8g Protein 1. Add all the base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together in a bowl. 2. In a cake tin, line the inside with baking paper and press the base mixture into the bottom of the tin. I usually press it just to the bottom because the sides become too thin 3. Place the tin in the fridge and continue to follow the steps. Turn the oven on and select 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F). 4. In a mixing bowl, add the cream cheese and the sour cream together, along with the vanilla essence and the lemon zest. Add 1 Egg to the bowl and begin to mix together (I use electric beaters to get a good consistency). As the mixture begins to mix slightly, add another egg and continue to mix. Add the last egg and continue to mix. 5. Take the base out of the fridge and fill the tin with the cheese mixture. Put into the oven and bake for mins. 6. Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready. Leave the oven slight open and leave the cake in the oven for another 30 mins to cool slowly. Put in the fridge for another 60 mins and enjoy!

29 Egg Nog 1 Cup Coconut Milk 1 tsp Cinnamon Ground 4 Cloves 1 tsp Vanilla Extract 3 Egg Yolks 1 Cup Heavy Cream 2.5 oz Rum (80 ml) 2 Tbsp Stevia (Natvia) 2 Servings 660 Calories 5g Carbs 57g Fat 7g Protein 1. Mix together on low heat the coconut milk, cloves and cinnamon in a pot on the stove. Mix together the egg yolks and stevia in a bowl. Add the vanilla essence into the pan. 2. Once the coconut milk has become hot, mix the egg yolks in and continue to stir for 3 mins until the mixture becomes thick, but not gluggy. 3. Strain the cloves out from the mixture and serve into a cup, pour the cream and rum into the cup afterwards and mix through as little or as much as you like! Or put it in the fridge for a delicious cold eggnog (the contents still stay mixed together)

30 Meringue (Pavlova) 6 Egg Whites ½ Cups Sugar Substitute 1 Tsp White Vinegar 1 Tsp Vanilla Essence 10 fl oz. Double Cream (300ml) ½ Punnet Blueberries 2 tsp Almond Flour 6 Slices 257 Calories 4g Carbs 15g Fat 5g Protein 1. Preheat the oven to 245F (120 C). Separate the egg whites into a mixing bowl. Beat with a mixer until peaks begin to form. Slowly add in the stevia whilst beating. Beat for and extra 1 min. Add in the vinegar, flour and vanilla and beat for another 1 min. 2. Place aluminum foil onto a baking tray and outline the size of a large dinner plate. Spoon the fluffy mixture into the circle and add some of your own mega awesome artwork to the fluffy outsides with a spoon. Place in the oven for 1 hour 30 mins. 3. Once the timer has gone off, Leave the door open and let it cool down to room temperature. Place onto a plate and top with double cream (you can whip this slightly if you like) and top with the blueberries.

31 Rum Balls ¼ Cups Cocoa Powder ¼ Cups Coconut Oil ¼ Cups Almond Flour 2 Tbsp. Heavy Cream ½ Cups Shredded Coconut 2 Tsp Stevia 60 ml Rum 5 Servings 290 Calories 3g Carbs 25g Fat 6g Protein 1. Mix all the ingredients together into a bowl. Combine until sticky. Depending on the weather, if it gets to sloppy, just add some more almond flour to the mix. 2. Roll into balls and roll in some extra shredded coconut. (I blended my shredded coconut in the nutri-bullet so it was smaller shreds). Let the disco overwhelm you as you point to the sky, then point to the floor whilst making these ones! 3. Refrigerate on a plate and enjoy!

32 Gingerbread Men Biscuits 2 Tbsps. Coconut Flour 1 Tsp Ginger 1 Tsp Cinnamon Ground 1 Tsp Baking Soda 1/2 Tsp Xanthium Gum 1/4 Tsp Cloves 1/8 Cup Coconut Oil 1 Large Eggs 1 Tsp Vanilla Essence Icing 1/2 Cup Erythritol (Natvia) 1/8 Tsp Xanthium Gum 2 Tbsps. Warm Water 6 Servings 158 Calories 5g Carbs 13g Fat 5g Protein 1. Mix the Almond Flour, Coconut Flour, Ginger, Cinnamon, Baking Powder, Xanthium Gum, Cloves and Sweetener in a mixing bowl. Mix the egg, coconut oil and vanilla essence into the mix. It should create a doughy type mixture. 2. Put the mixture between two pieces of baking paper and roll out thin enough for ginger bread cookies. This is usually about 2-3mm high. They won't rise in the oven, so make sure they're thick enough. 3. Use a Cookie Cutter in the usual shape of a gingerbread and cut out the cookies. Keep rolling out the mixture as you go to get the full amount out of the mixture. Put in the oven at 275 F (135 C)for 20mins until golden brown. 4. Mix the xanthium gum and the Erythritol together with the water and pour into either an icing pipe, (or a an easier way, a clip bag with the corner cut off). Pipe them onto the cookies only once they have cooled.

33 Chocolate Coffee Pudding ½ cup unsweetened cocoa ½ cup sugar substitute 1 oz. shot espresso (30 ml) ½ tsp xanthan gum 1 ½ cups heavy whipping cream 4 Servings 345 Calories 5g Carbs 35g Fat 4g Protein 1. In a small saucepan, slowly heat up the heavy cream whilst adding the cocoa, expresso, and the sugar substitute. 2. Once the cocoa and sugar has mixed in, add the xanthan gum and slowly bring to simmer. 3. Once the mixture starts to become thick, remove from the heat, place into ramekins (or bowls) and chill for 1 hour.

34 Peanut Butter Cookies 1 cup No Sugar Peanut butter 2/3 cup sugar substitute 1 Large Egg ½ tsp Vanilla extract ½ tsp Salt 7 Servings 215 Calories 5g Carbs 19g Fat 8g Protein 1. Preheat oven to 350F (180C). Mix all of the ingredients in a large bowl until well combined. 2. Roll them into 7 balls and squash flat with a fork (alternatively, use the bottom of a large muffin tin and press the balls into the bottom of the pans to form perfect circles without breaking bits) 3. Bake for mins until they start to turn slightly brown. Cool on a baking tray for 20 mins and enjoy!

35 Vanilla Rum Mug Cake 1 Egg 2 Tbsp. Butter 2 Tbsp. Almond Meal 1 Tbsp. Heavy Cream 1 Tbsp. Sugar Substitute ½ tsp. Baking Powder 1 tsp Vanilla Extract 1 oz. Rum (or 1 tsp Rum Extract) 1 Serving 398 Calories 4g Carbs 29g Fat 10g Protein 1. Mix all ingredients except for the cream together in a mug. 2. Microwave on high for 90 seconds. 3. Cover with cream and enjoy!

36 Ginger And Clove Cookies 1 ¾ cups Almond Flour 3 Tbsp. Sugar Substitute 2 tsp Ginger ground ¼ tsp Cloves ground 1 tsp Cinnamon ground ¼ tsp nutmeg ground ¼ cup Butter unsalted 1 Egg 1 tsp Vanilla Extract ¼ tsp Salt 8 Servings 205 Calories 3g Carbs 19g Fat 6g Protein 1. Pre heat the oven to 355 F (180 C). Mix all the dry ingredients together into a bowl 2. Mix all the wet ingredients together in with the dry ingredients. Roll the mixture into 8 balls and press flat with a fork. 3. Place baking paper onto a baking tray and place the cookies in the oven for mins or until slightly brown on top. Keep in an airtight container.

37 Thank You! Once again, you are Awesome! I am so humbled by your support and generosity. Thank you for providing the ketogenic community your time. I am truly grateful from the bottom of my heart! I m always available for questions about the recipes. I am available 24/7 over . coach@fatforweightloss.com.au I love posting other peoples photos on my instagram page. If you make a recipe, and it looks awesome, send it to me and i ll include your username so more people can follow your journey! If you have any concerns with the content of this book, please feel free to contact me directly.

38 Copyright & Disclaimer The right of Aaron Day to be identified as the author of this work has been asserted by him in accordance to the Australian Copyright Act All Rights Reserved. This ebook and accompanying recipes are for personal enjoyment only. It may not be resold. If you would like to share a copy with a friend, please guide them to the website where an additional copy can be provided. If you re reading this book and didn t download it from then please download a copy from the website. Thank you for respecting the hard work of this author. The information in this book, including text and graphics is for informational purposes only. It is not to be constructed as medical care or medical advice and is not a replacement for medical care given by physicians or trained medical personnel. Although Aaron Day has spent many years reviewing nutritional information from fellow healthcare professionals, he does not directly or indirectly practice medicine, nor does this book dispense medical advice, diagnosis, treatment or any other medical services. Always seek the advice of your doctor or physician if experiencing symptoms or health problems, or before starting any new treatment. Aaron Day is not to be held responsible for any inaccuracies, omissions, editorial errors or any consequences from the information provided. By continuing to view this book, readers indicate acceptance of these terms. Readers who do not accept these terms should not access, use, interact with or view this recipe book. Recipes and information in this contained within the material should not be used without consulting a medical professional who is experienced in the administration of the ketogenic diet. Although some recipes provided by Aaron Day may have been verified as ketogenic by qualified dietitians, they are not tailored to meet the specific nutritional requirements of all individuals. Serious harm could occur if the ketogenic diet is utilized without proper oversight from medical professionals. The ketogenic diet in any form or ratio should never be started on your own without the guidance of qualified medical advice. It is your responsibility to evaluate the information and results from the tools and information provided. If you are a health care professional, you should exercise your professional judgment in evaluating any information, and I encourage you to confirm the information contained in this book with other sources before undertaking any treatment or action based on it. If you are a consumer, you should evaluate the information together with your physician or other qualified healthcare professional.