Homemade Nut Butters

With this simple recipe, you can make your own delicious and Paleo-friendly nut butter at home. It's a flexible and wholesome addition to your Paleo diet, ideal for drizzling over fruits and vegetables or spreading on bread that fits the Paleo diet.

Ingredients:

• 2 cups mixed nuts almonds, cashews, walnuts, etc
• 1-2 tablespoons coconut oil
• Pinch of sea salt
• Optional: 1-2 tablespoons honey or maple syrup for sweetness

Instructions:

Set the oven temperature to 175C 350F

Arrange the mixed nuts onto a baking sheet and bake them for ten to twelve minutes, or until they start to smell aromatic and lightly brown

To keep them from burning, be sure to stir them from time to time

After taking the nuts out of the oven, allow them to cool down for a little while

Transfer the roasted nuts to a high-speed blender or food processor

Toss in a couple of tablespoons of coconut oil and a pinch of sea salt for the nuts

Not required: You can also add 1-2 tablespoons of honey or maple syrup at this point if you like your nut butter sweeter

The mixture should become a smooth and creamy nut butter after three to five minutes of high-speed blending

During blending, you might need to scrape down the sides of the food processor or blender a few times

After tasting the nut butter, add more honey, maple syrup, or salt if necessary to make it the sweetness or saltiness that you prefer

The homemade nut butter should be refrigerated after being transferred to an airtight container

As it cools, it will become slightly thicker

Keto Crab Rangoon Dip with Crispy Won Ton Chips

Enjoy the flavors of Crab Rangoon in a keto-friendly dip served with crispy won ton chips. This creamy dip is loaded with crab meat and Asian-inspired flavors, making it a perfect appetizer or snack for any occasion.

Ingredients:

• 8 oz lump crab meat
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 won ton wrappers, cut into triangles
• Avocado oil spray or olive oil spray

Instructions:

Warm the oven up to 175F 350C

To make the crab salad, put together the mayonnaise, garlic, green onions, Worcestershire sauce, soy sauce, sesame oil, ginger, salt, and black pepper in a large bowl

Mix everything together well

Put the mix in a baking dish and spread it out

Put the dip in the oven for 25 to 30 minutes, or until it bubbles and gets a little golden on top

Place the wonton triangles on a baking sheet lined with parchment paper while the dip is baking

Spray a little avocado oil or olive oil spray on the won ton triangles

The wonton chips should be golden brown and crispy after 5 to 7 minutes in the oven

Take the chips and the dip out of the oven

Warm up the dip and serve it with crispy wonton chips to dip them in

Easy S'more Pops, 2 Ways

These Easy S'more Pops come in two delicious variations – one with graham cracker crumbs and the other loaded with mini chocolate chips, mini marshmallows, and crushed graham crackers. Perfect for a fun and tasty treat!

Ingredients:

• 1 package of marshmallows
• 1 cup of chocolate chips
• 1 cup of graham cracker crumbs
• 1/2 cup of mini chocolate chips
• 1/2 cup of mini marshmallows
• 1/2 cup of crushed graham crackers
• 12 lollipop sticks

Instructions:

In a bowl safe for the microwave, melt the chocolate chips, stirring every 30 seconds to ensure smoothness

Put a lolly stick inside every marshmallow

Roll half of the marshmallows in graham cracker crumbs after dipping them into the melted chocolate

Transfer to a baking sheet that has been lined and allow to set

In the second variation, immediately sprinkle mini chocolate chips, mini marshmallows, and crushed graham crackers over the remaining half of the marshmallows after dipping them in the melted chocolate

Place the S'more Pops in the fridge to set for approximately half an hour, or until the chocolate solidifies

Present and savor your Two-Way Easy S'more Pops!

Chocolate Chip Brownie Cupcakes with Peanut Butter Frosting

Indulge in the perfect combination of rich chocolate brownie cupcakes studded with chocolate chips, topped with a luscious peanut butter frosting. A delightful treat for chocolate and peanut butter lovers!

Ingredients:

• 1 box brownie mix
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 cup chocolate chips
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

Preheat the oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, mix together the brownie mix, vegetable oil, eggs, and water until well combined

Fold in the chocolate chips

Fill each cupcake liner with the brownie batter until about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted comes out with moist crumbs not wet batter

Allow the cupcakes to cool completely before frosting

For the peanut butter frosting, beat together the softened butter and peanut butter until creamy

Add in the powdered sugar and vanilla extract, and continue to beat until well combined

Gradually add the milk until the frosting reaches a smooth and spreadable consistency

Once the cupcakes are cool, frost them with the peanut butter frosting

Optional: Garnish with additional chocolate chips or drizzle with melted chocolate

Serve and enjoy!

Paleo Tortilla

Enjoy the taste of traditional tortillas with this Paleo-friendly version. Made with almond and coconut flour, these tortillas are grain-free and perfect for wraps, tacos, or simply enjoying on their own.

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 4 large eggs
• 1/4 cup water
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder

Instructions:

In a mixing bowl, combine almond flour, coconut flour, sea salt, and garlic powder

In a separate bowl, whisk together eggs and water

Slowly pour the wet ingredients into the dry ingredients, stirring until well combined

Allow the batter to sit for a few minutes to thicken

Heat a non-stick skillet over medium heat

Pour 1/4 cup of batter onto the skillet and spread it thinly into a circle

Cook for about 2-3 minutes on one side until the edges start to lift and the bottom is golden brown

Carefully flip the tortilla and cook for an additional 1-2 minutes on the other side

Repeat with the remaining batter, stacking cooked tortillas on a plate and covering with a clean kitchen towel to keep warm

Dark Chocolate Tart

Indulge in the rich decadence of dark chocolate with this exquisite tart. The buttery crust perfectly complements the velvety chocolate filling, creating a dessert that's sure to impress.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 1 large egg yolk
• 1 tablespoon ice water
• 1 1/2 cups heavy cream
• 9 ounces bittersweet chocolate, chopped
• 1 teaspoon instant coffee granules
• 2 large eggs
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions:

Preheat the oven to 375F 190C

In a food processor, pulse together flour, sugar, and salt

Add butter and pulse until mixture resembles coarse crumbs

Add egg yolk and ice water, pulse until dough comes together

Press dough into a 9-inch tart pan

Prick the bottom with a fork and refrigerate for 30 minutes

Line the crust with parchment paper and fill with pie weights or dried beans

Bake for 10 minutes

Remove weights and parchment, bake for additional 10 minutes until golden brown

Let cool

In a saucepan, heat cream until simmering

Remove from heat, add chocolate and coffee granules

Let stand for 5 minutes, then whisk until smooth

In a separate bowl, whisk eggs and vanilla

Slowly pour chocolate mixture into eggs, whisking constantly

Pour filling into cooled tart shell

Bake for 20-25 minutes until filling is set around the edges but slightly wobbly in the center

Let tart cool completely, then dust with cocoa powder before serving

Mini Peanut Butter Cup Christmas Crack

Chocolate Saltine Toffee, another name for Mini Peanut Butter Cup Christmas Crack, is a delicious holiday confection. With a layer of buttery toffee, a rich chocolate topping, tiny peanut butter cups, and crushed salted peanuts, it has a combination of flavors that is both sweet and salty. It is ideal for sharing and giving during the holiday season.

Ingredients:

• 1 sleeve of saltine crackers
• 1 cup 2 sticks unsalted butter
• 1 cup brown sugar
• 2 cups semi-sweet chocolate chips
• 1 cup mini peanut butter cups
• 1/2 cup crushed salted peanuts
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract

Instructions:

Set the oven temperature to 175C 350F

Place the saltine crackers in a single layer on a baking sheet lined with parchment paper

Stirring constantly, melt the butter and brown sugar in a medium saucepan over medium heat

After it comes to a boil, simmer it for three to five minutes, or until it thickens and becomes caramelized

After taking the caramel off of the stove, whisk in the vanilla extract

Using a spatula, evenly distribute the caramel that has been carefully poured over the saltine crackers

Bake for five minutes, or until the caramel is bubbling, in a preheated oven

As soon as you take the baking sheet out of the oven, scatter the chocolate chips on top of the caramel layer

Allow them to soften for a few minutes, and then distribute the melted chocolate evenly with a spatula

Press the crushed salted peanuts and mini peanut butter cups slightly into the melted chocolate as you sprinkle them on top

For an added taste boost, sprinkle sea salt on top

When the chocolate is set, let the Christmas Crack cool fully at room temperature or chill it in the refrigerator

Break it into pieces and savor once it's fully cooled and set!