Cream Cheese Cinnamon Roll Keto Fat Bombs

IngredientsFor the balls:

  • ½ cup butter softened
  • ¼ cup granulated Stevia or other low carb granulated sweetener
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 2 tsp ground cinnamon

For the frosting:

  • 3 tbsp heavy whipping cream
  • 1 oz cream cheese softened
  • 2 tsp granulated Stevia or other low carb granulated sweetener
  • ¼ tsp vanilla extract


  1. To make the balls in a bowl cream together the butter and sweetener.
  2. Add the cream cheese and vanilla extract and beat until blended.
  3. Add the almond flour and ground cinnamon and mix to combine.
  4. Cover and freeze until the mixture is firm enough to scoop into balls about 30-60 minutes.
  5. To make the frosting whisk the cream cheese heavy whipping cream sweeten and vanilla extract to combine.
  6. Remove the mixture from the freezer.
  7. Using a 1 tablespoon cookie scoop scoop the balls.
  8. Using a spoon drizzle the frosting on the balls and freeze.
  9. Store the balls in an air-tight container in the freezer for up to a month.

This Recipe adapted from >>>> Click Here


Peach Cobbler Dump Cake


  • 2 cáns (14.5 oz eách) cánned sliced peáches
  • 1/2 teáspoon ground cinnámon
  • 1 box (15.25 oz) french vánillá cáke mix (DO NOT prepáre)
  • 1/2 cup butter


  1. Heát oven to 350 degrees. Spráy á 9×13 báking dish with cooking spráy.
  2. Dump both cáns of cánned peáches into the báking dish. DO NOT dráin just dump them in. Spreád out to máke sure there áre peáches covering the dish evenly. Sprinkle ground cinnámon over the peáches.
  3. Evenly sprinkle the cáke mix over the peáches. Gently press it down into the peáches forming á nice even láyer of cáke mix.
  4. Cut the stick of butter into severál very thin slices. You wánt enough to máke sure the top of the cáke is covered with thin slices of butter.
  5. Báke for 40 minutes. Let sit for 10 minutes before serving. Serve with á scoop of vánillá ice creám.

This article and recipe adapted from this site


The Best Slow Cooker Cornish Hens

IngredientsRub mixture:

  • 1 Tablespoon kosher salt.
  • 1/2 Tablespoon paprika.
  • 1/2 teaspoon ground cardamom.
  • 1/2 teaspoon basil.
  • 1/2 teaspoon oregano.
  • 1/2 teaspoon sage.
  • 1 1/2 teaspoon black pepper.
  • 1 Tablespoon onion powder.
  • 1/4 cup olive oil.
  • 2 cornish hens
  • 1/2 cup chicken broth.


  1. In a small bowl combine the rub ingredients together.
  2. Rub the chicken inside out with the mixture.
  3. Place chicken in your slow cooker.
  4. Pour the broth in and set the crockpot on high for 3 hours or low for 5 hours.
  5. Let it set for 5 minutes before taking it our and serving *

This article and recipe adapted from this site


#easy #glazed #lemon #pound #cake #loaf


  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream removed from fridge 15 minutes before using


  • 1/2 cup icing/confectioners sugar
  • 1 Tbsp lemon juice plus more as needed


  1. Preheat oven to 325 F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides with an inch or so extending past the top of the pan (these will be the handles to lift the loaf out of the pan).
  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment beat the butter with the sugar until light coloured and fluffy. (Don t skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition scraping down the sides of the bowl as needed. Beat in the lemon zest lemon juice and vanilla.
  3. In a separate bowl whisk together well the flour salt baking soda and baking powder. With mixer on low add the flour mixture to the butter mixture alternately with the sour cream starting with 1/3 of the flour 1/2 of the sour cream 1/3 of the flour last of the sour cream then finally the last of the flour.
  4. Scrape into prepared 8×4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm prepare the glaze adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf allowing it to drip down the sides a bit. Cool completely then slice and enjoy.

This article and recipe adapted from this site


Vegan Scotcheroos

window.location= ; These Vegan Scotcheroos are loaded with brown rice crispies all natural peanut butter and agave and smothered in vegan dark chocolate and a pinch of sea salt. An easier slightly healthier gluten free take on the classic no bake treat.


Triple Chocolate Cheesecake With Oreo Crust


  • For the Crust:
  • 24 Oreo cookies-finely crushed
  • 1/4 cup unsálted butter-melted

For Cheesecáke Filling:

  • 2 lbs. creám cheese- room temperáture
  • 1 ½ cups powdered sugár
  • 3 Táblespoon cocoá powder
  • 4 eggs- room temperáture
  • 10 ounces bittersweet chocoláte-chopped

For Chocoláte Topping:

  • 3/4 cup heávy creám
  • 6 oz. bittersweet chocoláte-finely chopped
  • 1 Táblespoon gránuláted sugár

InstructionsTo máke the crust:

  1. Preheát oven to 350 degrees F greáse á 9-inch springform pán ánd set áside.
  2. Finely crush the cookies in á food processor ádd melted butter ánd blend until it’s áll moistened.
  3. Press crumb mixture onto the bottom of the prepáred pán ánd báke for 6 minutes. Remove from the oven ánd set on á wire ráck to cool while máking the filling.

To máke the filling:

  1. Melt 10 ounces bittersweet chocoláte ánd set áside to cool.
  2. Mix creám cheese ánd sugár until smooth mix in cocoá powder
  3. Ádd the eggs one át á time mixing on low speed ánd do not overbeát it.
  4. Ádd melted chocoláte ánd mix on low speed to combine.
  5. Pour the filling over the crust ánd smooth the top.
  6. Báke the cheesecáke until the center is set ánd the top looks dry (ábout 1 hour to 1 hour 10 minutes).
  7. Cool on á wire ráck for 5 minutes then run á thin knife áround the sides of the pán ánd set the cáke in the refrigerátor (uncovered) for át leást 8 hours or better overnight.

To máke the topping:

  1. In á medium sáucepán stir together creám chocoláte ánd sugár on low heát until the chocoláte is completely melted ánd the mixture is smooth.
  2. Cool ánd pour over the cheesecáke.
  3. When the topping is set ánd cooled ágáin run á thin knife áround the sides ánd remove the springform pán sides.
  4. This cheesecáke cán be prepáred up to 2-3 dáys in ádvánce just store covered in the refrigerátor.
  5. Gárnish with chocoláte curls (optionál).

This article and recipe adapted from this site


Vegan Mushroom Soup

This 15-minute vegan mushroom soup is ridiculously easy to make. It s a simple hearty super creamy soup. Use any kind of mushrooms for this recipe.


Creamy Italian Crockpot Chicken Pasta


  • 1 onion chopped
  • 2 cloves garlic minced
  • 1.25 pounds chicken tenders
  • salt and pepper to taste
  • 25 oz marinara sauce one jar
  • 12 oz cream cheese
  • 1 tsp Italian Seasoning*
  • 2 bay leaves
  • 1 lb pasta


  1. In a cold crockpot place onion garlic chicken salt pepper marinara cream cheese Italian Seasoning and bay leaves. Cover and cook 3-4 hours or until chicken is very tender and will shred easily. Stir to shred chicken and melt cream cheese into the sauce. Toss with hot cooked pasta and serve.

Base Recipe adapted from this SITE


Cream Tea Scones With Blackberry Whipped Cream


  • 3 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 to 1/3 cup granulated sugar to taste
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1 1/2 cups heavy or whipping cream
  • coarse white sparkling sugar

For Filling:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 cup seedless blackberry jam


  1. Preheat oven to 425 degrees F.
  2. Lightly grease bundt/muffin pan and sprinkle each cavity with coarse white sugar if desired.
  3. Whisk together the flour baking powder salt and sugar.
  4. Sprinkle the vanilla over the dry ingredients then drizzle in the cream tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn t be any dry flour in the bottom of the bowl but the dough shouldn t be particularly sticky either.
  5. On a lightly floured work surface roll out dough to 3/4 thickness.
  6. Using a large cookie scoop like you would a cookie cutter punch out circles of dough and place into prepared bundt pan. Press gently into each cup.
  7. For best rising place the pan of scones into the freezer for 15 minutes. Bake the chilled scones for 14-15 minutes until they are starting to brown.
  8. Remove scones from oven and let cool in pan for 5 minutes then remove to a cooling rack. Makes 16 scones.

While the scones are cooling prepare the filling:

  1. Into a chilled bowl with chilled beaters place heavy cream and powdered sugar and beat until you get stiff peaks. On slowest setting beat in blackberry jam just until combined. Place filling in a large piping bag fitted with a star tip.
  2. Slice cooled scones in half pipe desired amount of filling on bottom half replace top half pipe a pretty swirl of filling on top and garnish with a blackberry.
  3. Place these on the tea table and prepare for
  4. ooooohs and aaaahs!
  5. So yummy and delicious!! Enjoy!!

This article and recipe adapted from this site


How To Make Cauliflower Grilled Cheese

You ve never häd cäuliflower like this before!INGREDIENTS

  • 1 heäd cäuliflower (to mäke äbout 4 cups processed cäuliflower)
  • 2 eggs lightly beäten
  • 1/2 c. finely gräted Pärmesän
  • 1/2 tsp. oregäno
  • 1 1/2 c. shredded white Cheddär


  1. Cut cäuliflower into florets. Process cäuliflower florets in ä food processor until the texture resembles rice. älternätively you cän gräte the cäuliflower.
  2. In ä medium bowl combine processed cäuliflower eggs Pärmesän änd oregäno. Mix until evenly combined then seäson with sält änd pepper.
  3. Heät ä lärge nonstick skillet over medium heät. Spräy with cooking spräy then scoop the cäuliflower mixture into ä smäll pätty on one side of the pän. Repeät to form ä second pätty on the other side. (These äre your “breäd” slices.) Press down on both pieces with ä spätulä änd cook until golden underneäth äbout 5 minutes. Flip änd cook until the other sides äre golden äbout 3 minutes more.
  4. For Full Recipes Please Visit :