Easy Low Carb Egg Salad

Serves: 4


  • 6 eggs
  • 2 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • kosher salt and pepper to taste


  • Place the eggs gently in a medium saucepan.  Add cold water until the eggs are covered by about an inch.  Bring to a boil for ten minutes.  Remove from heat and cool.  Peel the eggs under cold running water.  Add the eggs to a blender or magic bullet and pulse until chopped.  Stir in the mayonnaise, mustard, lemon juice, salt and pepper.  Taste and adjust as necessary.


Per serving:  Calories: 166 Fat:14g Carbohydrates: .85g net Protein: 10g


Edible Coconut Flour Chocolate Chip Cookie Dough

Serves: 9 servings of 27 scoops IMG_5720


  • 3/4 cup heavy cream
  • 1/4 cup Swerve (I used splenda)
  • 3/4 cup coconut flour
  • 1/2 cup butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  •  1/4 cup sugar free chocolate chips


  • In a large bowl, combine all ingredients but chocolate chips until well blended.
  • Stir in chocolate chips
  • Roll bite pieces in your hands to shape balls.  Store in freezer.


Each scope is 60 Calories.  Fat: 5.2g Carbs: 2.7 net g Protein: .8g

Side Note:  LOVE LOVE LOVE THESE.  Such a tasty snack when you just want a scoop of raw cookie dough! You can omit chocolate chips to make more of a sugar cookie taste.  Keep in mind that would alter your macro’s!

Keto Friendly Lemon Cheesecake Mousse


Serves: 8


8 oz mascarpone cheese or cream cheese (I prefer mascarpone)

1/4 cup lemon juice

1 cup heavy cream (18%)

1/2 – 1 tsp lemon liquid stevia (I didn’t have any so I just used my regular Splenda)

1/8 tsp salt


  • Add mascarpone and lemon juice to a stand mixer and blend until smooth.
  • Add heavy cream and rest of ingredients and blend until whipped.
  • Taste and adjust sweetness to your preference.
  • Scoop into cupcake tins (or pipe into serving glasses) sprinkle lemon zest if desired.
  • Chill or freeze until ready to serve.

Nutrition (Approx)

Serving size : 1/2 cup – Calories: 277 Fat: 29.6g Carbohydrates: 1.7g Protein: 3.7g

Side Notes :  You can be creative with this recipe by using different flavoured stevia drops.  I personally loved these and I found serving them in smaller portions worked best for me.  This recipe made about 8 servings, using 2 tablespoons to spoon the mixture into my cute little cupcake tins!