Chocolate Peanut Butter Dirt Cake

Indulge in this irresistible Chocolate Peanut Butter Dirt Cake, a decadent dessert that's perfect for satisfying your sweet tooth on a keto diet. Made with layers of chocolate almond flour crust, creamy peanut butter filling, and fluffy whipped cream, it's a delightful treat that's sure to impress. Plus, it's low-carb and sugar-free!

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup powdered erythritol or monk fruit sweetener for peanut butter layer
• 1 cup heavy cream
• 1/4 cup powdered erythritol or monk fruit sweetener for whipped cream
• 1/2 teaspoon vanilla extract for whipped cream
• Sugar-free chocolate chips and chopped peanuts for garnish optional

Instructions:

In a mixing bowl, combine almond flour, cocoa powder, powdered sweetener, and salt

Add melted coconut oil and vanilla extract to the dry ingredients

Mix until well combined

Press the chocolate mixture into the bottom of an 8x8-inch baking dish to form the crust

In another bowl, mix creamy peanut butter and powdered sweetener until smooth

Spread the peanut butter mixture over the chocolate crust

In a separate mixing bowl, beat heavy cream, powdered sweetener, and vanilla extract until stiff peaks form

Spread the whipped cream over the peanut butter layer

Refrigerate the cake for at least 2 hours to set

Before serving, garnish with sugar-free chocolate chips and chopped peanuts if desired

Enjoy this decadent Chocolate Peanut Butter Dirt Cake as a delicious keto-friendly dessert!

Instant Pot Lemon Garlic Chicken

A lemon and garlic-flavored chicken dish that is quick to cook in the Instant Pot and smells great.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup chicken broth
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Season chicken breasts with salt, pepper, oregano, and thyme

Set Instant Pot to saut mode and heat olive oil

Add minced garlic and saut until fragrant

Add chicken breasts and brown on both sides

Pour in chicken broth, lemon juice, and lemon zest

Secure lid and set Instant Pot to manual high pressure for 8 minutes

Once done, perform a quick release

Serve chicken with the sauce from the pot

Raspberry Lime Sangria Popsicles

These Raspberry Lime Sangria Popsicles are a refreshing and fruity treat with a hint of wine, perfect for hot summer days.

Ingredients:

• 1 cup fresh raspberries
• 1/4 cup fresh lime juice
• 1/4 cup sugar
• 1 cup red wine
• 1/2 cup water

Instructions:

Put raspberries, lime juice, sugar, red wine, and water in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least 4 hours, or until it's completely frozen

Take the popsicles out of the molds and serve after they have frozen

Five Minute Creamy Ranch Dressing - Paleo, Keto, Whole 30

For those on a Whole 30, Keto, or Paleo diet, this creamy ranch dressing is a tasty and healthful choice. It's flavorful and dairy-free, so it's the ideal addition to salads or as a dip for your favorite vegetables.

Ingredients:

• 1/2 cup Paleo mayonnaise
• 1/4 cup full-fat coconut milk
• 2 teaspoons apple cider vinegar
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

In a bowl, combine the Paleo mayonnaise and full-fat coconut milk

Add the apple cider vinegar and mix well to combine

Stir in the dried dill, dried parsley, garlic powder, and onion powder

Season the dressing with salt and pepper to taste

Whisk everything together until the dressing is smooth and creamy

Taste and adjust the seasonings, if needed

Refrigerate the creamy ranch dressing for at least 30 minutes to allow the flavors to meld

Serve chilled and enjoy!

Vegan Salted Caramel and Chocolate Swirl Ice Pops

These vegan salted caramel and chocolate swirl ice pops are a delightful treat for hot summer days. Creamy coconut cream is sweetened with maple syrup and coconut sugar, then flavored with vanilla and a hint of sea salt. The addition of cocoa powder and vegan chocolate chips creates a luscious chocolate swirl throughout the pops.

Ingredients:

• 1 can 14 oz coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/4 cup cocoa powder
• 1/4 cup vegan chocolate chips

Instructions:

In a saucepan, combine coconut cream, maple syrup, coconut sugar, vanilla extract, and sea salt over medium heat

Stir until the mixture is smooth and well combined, then remove from heat

Divide the mixture evenly into two bowls

In one bowl, stir in cocoa powder until fully incorporated

In the other bowl, fold in vegan chocolate chips

Layer the two mixtures into ice pop molds, alternating between the chocolate and caramel mixtures

Using a skewer or knife, gently swirl the mixtures together for a marbled effect

Insert ice pop sticks into each mold

Freeze for at least 4 hours or until completely solid

Once frozen, remove the ice pops from the molds and enjoy!

Beef & Potato Hotdish

This hot dish is perfect for a cozy dinner because it is made with tender beef, potatoes, and a creamy mushroom sauce.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 potatoes, peeled and diced
• 1 onion, chopped
• 2 cups beef broth
• 1 can 10
• 5 oz cream of mushroom soup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Put chopped onion, potatoes, and beef stew meat in a slow cooker

Cream of mushroom soup and beef broth should be mixed together in a bowl

Pour the mix over the things that are already in the slow cooker

Slow-cook on low for 6 to 8 hours, or until the beef and potatoes are soft

During the last 30 minutes of cooking, add the frozen peas and mix them in

Before serving, top the hot dish with shredded cheddar cheese

Crockpot Cool Ranch Shredded Chicken Tacos

These Crockpot Cool Ranch Shredded Chicken Tacos are a delicious and easy-to-make meal perfect for busy weeknights. The slow cooker does all the work, infusing the chicken with savory ranch and taco flavors. Top your tacos with your favorite fixings for a customizable dinner the whole family will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1 packet taco seasoning mix
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 cup diced avocado
• 1/2 cup sliced black olives
• 12 small flour tortillas

Instructions:

Put chicken breasts in the crock pot

Cover the chicken with ranch and taco seasoning

Set the slow cooker on low and add chicken broth

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred

Use two forks to shred the chicken

Follow the directions on the package to warm the tortillas

Put some shredded chicken on each tortilla, and then add cheese, sour cream, tomatoes, lettuce, avocado, and olives on top

Serve and have fun!