The Crispiest Roasted Potatoes

The outside of these roasted potatoes is very crispy, and the inside is fluffy. Tossing them in olive oil and spices before roasting at a high heat is what makes them so crispy.

Ingredients:

• 1
• 5 lbs potatoes, scrubbed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped optional, for garnish

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated

Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil

Roast in the preheated oven for 30-35 minutes, flipping halfway through, until potatoes are crispy and golden brown

Garnish with chopped fresh parsley if desired before serving

Strawberry Watermelon Yogurt Pops

The sweet flavors of strawberries and watermelon are mixed with the creaminess of yogurt to make these popsicles. They are a great treat for a hot summer day.

Ingredients:

• 1 cup diced strawberries
• 1 cup diced watermelon
• 1 cup plain yogurt
• 2 tablespoons honey or maple syrup

Instructions:

Dice the strawberries and watermelon and blend them in a blender until the mixture is smooth

Puree the fruit and mix it with plain yogurt, honey, or maple syrup in a bowl until everything is well mixed

Place the mix into popsicle molds

In each mold, put a popsicle stick

Then, freeze for at least 4 hours, or until firm

Take the popsicles out of the molds and enjoy once they are frozen

Gluten-Free Crackers

These gluten-free crackers are made with almond flour and seeds, resulting in a deliciously crunchy snack thats perfect for dipping or enjoying on its own.

Ingredients:

• 1 cup almond flour
• 1/4 cup ground flaxseed
• 1/4 cup sesame seeds
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil
• 2 tablespoons water

Instructions:

Preheat oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, combine almond flour, ground flaxseed, sesame seeds, sea salt, garlic powder, and onion powder

Add olive oil and water to the dry ingredients, mixing until a dough forms

Place the dough between two sheets of parchment paper and roll it out thinly

Remove the top parchment paper and transfer the bottom parchment paper with the rolled-out dough onto the prepared baking sheet

Score the dough into desired cracker shapes using a knife or pizza cutter

Bake for 12-15 minutes, or until the edges are golden brown

Allow the crackers to cool completely before breaking them apart along the scored lines

Store in an airtight container

Vegan Raw Matcha Bars

These vegan raw matcha bars are a tasty and healthy treat. They are full of healthy things like matcha powder and almonds. Theyre simple to make and great for a quick dessert or snack.

Ingredients:

• 2 cups almonds
• 1 cup dates, pitted
• 3 tablespoons matcha powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a food processor, pulse almonds until finely ground

Add dates, matcha powder, coconut oil, maple syrup, vanilla extract, and salt

Process until mixture sticks together

Line a baking dish with parchment paper and press the mixture evenly into the dish

Place in the refrigerator for at least 2 hours to set

Once set, cut into bars and serve

Enjoy

Low Carb Pumpkin Crepe Cake

Enjoy this tasty pumpkin crepe cake that is low in carbs and gluten-free. Its perfect for satisfying your fall cravings without going against your ketogenic lifestyle. There are only 4.25g of net carbs in each serving, so its a guilt-free treat for any event.

Ingredients:

• 6 large eggs
• 1 cup pumpkin puree
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 2 tbsp granulated erythritol or preferred low-carb sweetener
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1 tbsp powdered erythritol for whipped cream topping

Instructions:

In a blender, combine eggs, pumpkin puree, coconut flour, almond flour, granulated erythritol, pumpkin pie spice, vanilla extract, and salt

Blend until smooth

Heat a non-stick skillet over medium heat and lightly grease with oil or butter

Pour 1/4 cup of batter onto the skillet, swirling to spread evenly into a thin crepe

Cook for 2-3 minutes until the edges start to lift, then carefully flip and cook for another 1-2 minutes on the other side

Repeat with the remaining batter, stacking the crepes as you go

Let them cool completely

In a mixing bowl, whip the heavy cream with powdered erythritol until stiff peaks form

Spread a thin layer of whipped cream between each crepe as you stack them

Top the cake with any remaining whipped cream and a sprinkle of pumpkin pie spice, if desired

Chill in the refrigerator for at least 1 hour before serving

Slice and enjoy

Aqua Iced Tree Cookies

These delightful tree-shaped cookies iced in soothing aqua are a perfect treat for any occasion. The soft and buttery cookies combined with the vibrant aqua icing create a visually appealing and delicious combination.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Aqua food coloring
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

Mix the flour, baking powder, and salt together in a bowl with a whisk

The butter and sugar should be mixed together in a different bowl until they are light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Split the dough in half and use plastic wrap to cover each half

Put it in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

On a floured surface, roll out one piece of dough to about 1/4-inch thickness

Use a cookie cutter to make tree shapes, then put them on the baking sheet that has been prepared

For 8 to 10 minutes, or until the edges are just beginning to turn golden

It should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way

Add a few drops of aqua food coloring to the powdered sugar to make the aqua icing

Add the milk and vanilla extract slowly to the colored powdered sugar while stirring it all together

Keep stirring until the mixture is smooth like icing

When the cookies are completely cool, use a small spoon to drizzle or spread the aqua icing on top of them in a pretty way

Let the icing harden on the cookies before you serve them or put them away

Have fun with your tasty Aqua Iced Tree Cookies

Vegan Peanut Butter Cheesecake Cookies

These vegan peanut butter cheesecake cookies are a delightful blend of creamy and crunchy textures, with a rich peanut butter flavor complemented by the tanginess of vegan cream cheese. The addition of dairy-free chocolate chips adds bursts of sweetness in every bite, making them irresistible treats for any occasion.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup vegan cream cheese
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine peanut butter, vegan cream cheese, brown sugar, maple syrup, and vanilla extract

Mix until smooth and creamy

In a separate bowl, whisk together flour, baking powder, and salt

Gradually add the dry ingredients to the peanut butter mixture, mixing until well combined

Fold in the dairy-free chocolate chips

Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie

Gently press down on each cookie with a fork to create a crisscross pattern

Bake for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely