Jean’s KETO KITCHEN | SLOW COOKER SPINACH AND ARTICHOKE DIP

Jean’s KETO KITCHEN SLOW COOKER SPINACH AND ARTICHOKE DIP RECIPE by Jessica Tye, NTP, Wellness Educator     10oz. bag of fresh spinach, chopped 11/2 c. (one can) chopped artichoke hearts 8 oz. cream cheese ¼ c. mayo ¼ c. sour cream 1/3 c. grated parmesan cheese ½ t. red pepper flakes (optional) 2 cloves garlic, chopped ½ t. salt Add all ingredients to slow cooker. Cook on high for three hours. Stir until well-mixed. Set cooker on “serve “or “low “and Enjoy! :)...

Jean’s KETO KITCHEN | Keto Pumpkin Spice Latte

Jean’s KETO KITCHEN Keto Pumpkin Spice Latte It’s the season! I love this spiced drink when the weather turns. Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 2 Calories: 100 Author: Lisa MarcAurele   Ingredients • ▢ 2 cups Unsweetened vanilla almond milk • ▢ 3 tablespoons Granulated sugar substitute • ▢ 2 tablespoons Pure pumpkin puree • ▢ ½ teaspoon Pumpkin pie spice • ▢ 1 teaspoon Vanilla extract • ▢ ½ cup Strong brewed coffee or espresso • ▢ Sugar free whipped cream for optional garnish • ▢ Additional pumpkin pie spice for optional garnish Instructions 1. Add...

Jean’s KETO KITCHEN | Chicken Cheddar Broccoli Casserole

Jean’s KETO KITCHEN Chicken Cheddar Broccoli Casserole   A family favorite from Keto Coach Julie Scholten • 20 oz. cooked chicken breast, shredded • 2 cups broccoli florets (we used frozen) • 2 Tbsp olive oil • 1/2 cup sour cream • 1/2 cup heavy cream • Salt, pepper • 1 tsp oregano • 1 cup cheddar cheese, shredded • 1 oz. pork rinds, crushed 1. Preheat the oven to 450°F. 2. In a deep mixing bowl, combine chicken, broccoli florets, olive oil and sour cream. Mix to combine thoroughly. 3. Place the mixture into a greased 8x11" baking dish, pressing...

Jean’s KETO KITCHEN | Chocolate Peanut Butter Muffins

Jean’s KETO KITCHEN Chocolate Peanut Butter Muffins   ● 1 cup almond flour ● ½ cup erythritol ● 1 tsp baking powder ● 1 pinch salt ● ⅓ cup creamy, natural peanut butter (no sugar added) ● ⅓ cup unsweetened vanilla almond milk ● ● 2 large eggs ● ½ cup Lily’s sugar free chocolate chips 1. Combine all the dry ingredients (except chocolate chips) in a large mixing bowl and stir. 2. Add in the peanut butter and almond milk and stir to combine. 3. Add in 1 egg at a time, incorporating each fully. 4. Fold...