Keto Diet for Beginners: Ketogenic Smoothie and Dessert Recipes. Copyright 2017 Amanda Lee All rights reserved

Keto Diet for Beginners: Ketogenic Smoothie and Dessert Recipes Copyright 2017 Amanda Lee All rights reserved

DON T FORGET TO TAKE YOUR SPECIAL BONUS FROM OUR PARTNER FruityPLOP! You can find it at the end of the book. Table of Contents Chapter 1: Ketogenic Smoothie Recipes...3 1. Chocolate Bang Smoothie...3 2. Red Velvet Smoothie...4 3. Strawberry Crunch Smoothie...5 4. Green Breakfast Smoothie...6 5. Lemon Ginger Green Smoothie...7 Chapter 2: Ketogenic Dessert Recipes...8 1. Lemon Blueberry Mug Cake...8 2. Chocolate Glazed Meringues...9 3. Caramel Nut Clusters... 10 4. Chocolate Chip Blondes... 11 5. Coconut Peanut Butter Balls... 12 SPECIAL OFFER FROM OUR PARTNER FruityPLOP... 13

Chapter 1: Ketogenic Smoothie Recipes Here are more smoothies! We rely on these a lot because they re easy to make and satisfying. 1. Chocolate Bang Smoothie For all chocolate lovers out there. 1 can full-fat coconut milk 1 cup frozen cherries ½ ripe avocado ¼ teaspoon turmeric ¼ cup cacao powder filtered water a few ice cubes Except water and ice, add all the ingredient to a blender. Add water and ice to reach the fill line, then blend. If you like your shakes thick, use the whole avocado.

2. Red Velvet Smoothie Smooth, decadent, and loved by many. 2 cups coconut milk or almond milk ½ avocado ½ small beets 3 tbsp of cocoa or cacao powder 2 cups of ice cubes ¼ tsp vanilla 18 drops stevia Add all the ingredients at once and blend. Add sweetener to taste.

3. Strawberry Crunch Smoothie Classic strawberry delight! 1 cup and a tbsp of unsweetened vanilla almond milk 2 tbsp of almonds ½ cup of frozen organic strawberries 1 tbsp of chia seeds Add all the ingredients at once and blend.

4. Green Breakfast Smoothie For everyone who wants to start their day on a healthy note. ½ lemon flesh from 1 ripe avocado 4 cups of fresh kale ½ large seedless cucumber 1 ½ cups of water Add lemon, cucumber and avocado to blender. Fill in the remaining portion with kale. Top with water. Blend well.

5. Lemon Ginger Green Smoothie Similar to the previous green smoothie, but with a little zing and boost of energy. 1 cup of chopped and densely packed kale ¼ inch of fresh peeled ginger root 1 lemon, quartered ¼ cup cilantro, chopped and packed 1 cucumber Add all the ingredients at once and blend.

Chapter 2: Ketogenic Dessert Recipes Because it s the end that makes things really sweet! 1. Lemon Blueberry Mug Cake Mug cakes are really trendy and taste like heaven. ½ cup and 1 tsp coconut flour, divided 4 large eggs ½ cup frozen wild blueberries ¼ cup Swerve sweetener ¼ cup avocado oil ½ cup coconut milk zest from one lemon 1 tsp baking soda ½ tsp lemon extract ¼ tsp stevia extract pinch of salt In a medium bowl, whisk sweetener, baking soda, ½ cup of coconut flour, lemon zest, and salt. Add the coconut milk, lemon extract, coconut oil, eggs, and stevia, and mix. In a small bowl, add blueberries along with 1 tsp of coconut flour. Lightly turn to coat. Add the berries to the batter and mix well. Divide the batter between 5 mugs. Microwave for 1 ½ minutes.

2. Chocolate Glazed Meringues A fluffy crisp delight, these will be some of the best meringues you ve ever had. 4 large eggs 1 tsp of vanilla extract ⅙ tsp of liquid stevia 1 ½ oz of dark chocolate (90% cocoa) 2 tbsp of unsweetened shredded coconut 1 pinch of salt Preheat oven to 225 F. Separate yolk and beat egg whites thoroughly. Add a pinch of salt and sweetener, then beat until stiff. Add shredded coconut and vanilla extract. Fold gently to mix. Place the meringue batter into a piping bag. Line a baking sheet with parchment paper and pipe the meringue into 3 inch rounds. Bake for 50 to 60 minutes. Let them set for 15 to 20 minutes in the oven with heat turned off. Melt the dark chocolate in a double boiler then allow it to cool for 10 minutes. Pour this over cooled meringues.

3. Caramel Nut Clusters Chewy, crunchy clusters of savory, sweet fun. We can never get enough caramel. For the base 9 pecans 9 sugar free caramel candies 20 macadamia nuts 1 tsp of sea salt For the chocolate ganache 2 to 3 tbsp heavy cream ¼ tsp of vanilla extract 40g of dark chocolate Preheat oven to 320 F. Line a baking sheet with parchment paper and arrange the pecans. Add 2 to 3 macadamia nuts around each of the pecans. Place a caramel candy on each pile of nuts and then place the sheet in the oven. Bake for 10 minutes. Make a point checking if the caramels have melted enough to surround the nuts. When done, take the tray out and let cool. For the chocolate ganache, heat the heavy cream in a double boiler until it begins to bubble. Add 40 g of dark chocolate and mix it while melting. Add the vanilla extract and mix thoroughly. When the mixture is smooth, add ½ to 1 tsp of chocolate to each pile of the nuts. Sprinkle a little sea salt on each candy while the chocolate is wet. Refrigerate for an hour.

4. Chocolate Chip Blondes The best dessert recipe I ve ever laid hands on. 2 large eggs 2 large egg yolks ½ cup organic oat fibre 1 ½ cups almond flour 1 cup erythritol ½ cup heavy cream ½ cup unsalted butter 1 tsp cinnamon 1 tsp baking powder 30 drops liquid stevia 2 tsp vanilla extract ½ tsp sea salt For fold-ins ⅓ cup chopped pecans ½ cup chocolate chips Preheat oven to 350 F. Whisk all dry ingredients together to get rid of any lumps. Melt the butter and add to the dry mix. Mix thoroughly. Add egg yolks, eggs, liquid stevia, and vanilla extract. Add heavy cream, making the batter thin enough to give a soft feel. Fold in the chopped pecans and chocolate chips. Line a baking pan with parchment paper. Spread the batter uniformly. Bake for 20 to 25 minutes Let cool.

5. Coconut Peanut Butter Balls Make a bunch of these to keep around for dessert time. 3 tbsp creamy peanut butter 2 tsp almond flour ½ cup unsweetened coconut flakes 2 ½ tsp powdered erythritol 3 tsp unsweetened cocoa powder Mix cocoa, peanut butter, erythritol, and flour in a bowl. Freeze the mixture for an hour. Spoon out small servings of the peanut butter mix and form into 1 ½ inch balls. One by one, drop these in the coconut flakes and roll them around so coconut covers the entire ball. Refrigerate overnight. Serve.

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Copyright: Published in the United States by Amanda Lee in 2017 Copyright Amanda Lee All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.