Sea salt caramel is no kiddie flavor (although more discerning children may love it). In fact, sea salt caramel may be one of the most nuanced and decadent ice cream varieties out there…. Something about the caramel flavor feels richer than other ice creams. Something about the sea salt offers a bite that satisfies beyond taste imagination. It’s where sweet meets depth. And with this recipe, it’s an indulgence you can still revel in—even while keto, thanks to the magic of Swerve.

Pro tip: pour Mark’s cold-brew coffee over a scoop for the ultimate cool taste combo.

Servings: 6 half-cup servings

Time In the Kitchen: 45 minutes

 Chill Time: 8 hours

Ingredients:

  • ¾ cup Brown Swerve
  • 3 Tbsp water
  • 2 cups heavy cream (room temperature)
  • 1 cup unsweetened almond milk (room temperature)
  • 1/8 tsp fine sea salt
  • 6 large egg yolks (room temperature)
  • 1 teaspoon flaky sea salt (such as Maldon)

Instructions:

In a medium pot over medium heat, melt 3/4 cup Brown Swerve sugar with 3 tablespoons water, swirling skillet frequently, until Swerve turns mahogany brown in color (it should be almost but not quite black). This should take around 10 minutes.

Add heavy cream, almond milk, 1/8 tsp salt, and simmer until cream mixture is completely smooth and warm. Remove pot from heat. In a separate bowl, whisk yolks. While whisking constantly, slowly pour about a third of the warm cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). This should take between 25-30 minutes. You want to avoid cooking ice cream mixture too fast because the egg could curdle.

Cool mixture to room temperature. Cover and chill in refrigerator overnight or for 8 hours.

Strain through a fine-mesh sieve into ice cream machine. Churn in ice cream machine according to manufacturer’s instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Enjoy!

Nutritional Information (per serving):

  • Calories: 325
  • Carbs: less than 1 gram
  • Fat: 37 grams
  • Protein: 3 grams

(For more information on how Swerve is metabolized, see this blog post.)

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When people say they won’t do keto because they find it too limiting, we shake our heads because it just doesn’t have to be that way. Rich and hearty salads, succulent meats, tender roasted veggies, tempting snacks and desserts—there’s not much you can’t eat on keto if you know how to do it.

This fresh and flavorful pizza is proof positive that you don’t need to give up great food (even comfort food!) to enjoy all the health benefits of keto living. We love this recipe for the substantial crust, the creamy cheese, bright tasting sauce and all the amazing toppings. (Hint: make a couple crusts at a time and freeze one between waxed paper in a sealed freezer bag.) Once you try this pizza, you’ll definitely want to make it again!

Ingredients:

Crust:

Mushrooms:

  • 1 cup sliced Cremini/button mushrooms
  • ¼ cup sliced red onion
  • 2 Campari tomatoes, quartered
  • ½ Tbsp. olive oil
  • ½ Tbsp. Primal Kitchen Avocado Oil
  • 2 cloves garlic, minced
  • ¼ tsp. dried oregano
  • Pinch of salt

Toppings:

  • 4 oz. cooked Italian sausage, sliced
  • 4 oz. fresh mozzarella
  • 1/3 cup Raos Marinara Sauce
  • 3 Tbsp. thinly sliced fresh basil
  • olive oil to brush the crust with

Directions:

Preheat the oven to 375º degrees. In a bowl, combine the almond flour, flaxseed, collagen and 1 tablespoon of tapioca starch. Stir in the salt, garlic powder, dried oregano and baking soda. Slowly add in the coconut milk, olive oil and avocado oil. Whisk the egg and add it to the dough. Allow the dough to rest for a few minutes.

Toss the mushrooms, red onion and campari tomatoes with the olive oil, avocado oil, minced garlic, oregano and salt. Lay the vegetables out on a parchment covered sheet pan and roast for 15-20 minutes, flipping once in between.

Slice the fresh mozzarella into thin slices and place them between two pieces of paper. Allow them to dry out like this for 30 minutes.

Dust another parchment covered sheet pan with half a tablespoon of tapioca starch. Pour out the dough onto the parchment and spread it out so it is in a rectangular shape. Sprinkle more tapioca starch on the dough and your hands as you work. The dough will be sticky so you can also use a silicone spatula to help you spread. Sprinkle the last of the tapioca starch over the top of the crust and spread it until it’s a rectangular shape around 10”x6”. Bake the pizza for ~10 minutes or until the crust is just set.

Heat a grill over medium heat. While it is heating, remove the crust from the oven. Spread on the marinara sauce, leaving a small amount of crust around the outside of the pizza. Sprinkle half of the basil all around the sauce. Lightly press the mozzarella slices onto the sauce. Arrange the sausage slices and mushroom mixture on the pizza. Brush a little olive oil on the crust. Carefully move the pizza from the pan to the grill, making sure to place it over indirect heat. Cover the lid and cook for 2-3 minutes, or until the cheese starts to melt slightly and the bottom of the crust is a little browned. Remove the pizza from the grill and garnish with the remaining basil immediately. Cut into 6-8 squares and enjoy!

**This pizza has a dense crust that’s a perfect vehicle for all sorts of topping goodness. The pizza crust is pre-baked and then grilled with the toppings. If you don’t have a grill, you can bake the pizza from start to finish in the oven – prebake the crust as directed and then finish baking at 400 ºF for about 5-7 minutes after you’ve added the toppings. This recipe uses fresh mozzarella which is dried out before baking, but it will get watery on your pizza if you grill it for too long. If you want more of a melted and browned cheese, swap out fresh mozzarella for a block or shredded mozzarella that has moisture already removed.

Nutrition Information (1/6 of pizza):

  • Calories: 367
  • Total Carbs: 9 grams
  • Net Carbs: 5 grams
  • Fat: 29 grams
  • Protein: 17 grams

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Fudge is the stuff of nostalgia. The fact is, however, it’s just a memory for most of us because of the high sugar content and unhealthy ingredients of typical recipes. But not this one…

This tempting keto fudge is just as creamy as you remember it, but with almost zero carbs and a boost of collagen as well as healthy fats, this recipe is a keto dream. And with the goodness of Nuttzo keto butter, it’s got a satisfying crispy crunch. Keto living just got more delicious.

Servings: 13 one-inch cubes

Time In the Kitchen: 15 minutes

Cooling Time: ~ 2 hours

Ingredients:

Instructions:

Melt and mix all ingredients in a double boiler (or bowl put over boiling water). Stir well.

Pour into mold or tray and refrigerate until solid.

Pop out of silicone cube container, and enjoy! Store covered in the refrigerator.

Nutritional Information (per piece):

  • Calories: 231
  • Carbs: 5.6 grams
  • Fat: 21.6 grams
  • Protein: 6 grams

Now For the Giveaway…

Win everything you need to make this keto fudge and more with $100 in keto staples from Primal Kitchen (including the keto starter kit + collagen + protein bars), a copy of the Keto Reset book and Keto Reset Cookbook, PLUS $150 in keto goodies from Nuttzo!

To Enter:
1. FOLLOW @eatnuttzo, @primalkitchenfoods, @marksdailyapple & @theprimalblueprint
2. TAG two of your friends in the giveaway post on IG
3. BONUS ENTRIES for signing up to our Keto newsletter: https://www.primalkitchen.com/pages/keto-reset.

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A good keto diet is about healthy whole foods, but now and then life calls for something special. Birthday cake is one. While not everyone who goes Primal or keto chooses to bake traditional treats, some do. And for those who do, it’s nice to have a lower carb version to enjoy.

This cake recipe uses Swerve in place of sugar. If you tolerate sugar alcohols well, Swerve can be one tool for Primal and even keto friendly baking—so you can have your keto cake and eat it, too.

Servings: 8

Prep Time: 40 minutes (plus chill time)

Cook Time: 25 minutes

Ingredients:

Cake:

  • 3 Tbsp. Unsalted Butter
  • 40 g chopped 90% Chocolate
  • ¼ cup Almond Butter
  • 2.5 tsp. Vanilla Extract
  • 2 Tbsp. Coconut Milk
  • 3 Eggs, separated
  • 1 cup Almond Flour
  • ½ cup Cacao Powder
  • 7 Tbsp. Swerve
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • Pinch of Salt

Buttercream:

  • ¾ cup Unsalted Butter, softened but not melted
  • ¾ cup Powdered Swerve
  • ½ tsp. Vanilla
  • 2.5 Tbsp. Cacao Powder
  • 1-2 Tbsp. Shredded Coconut (optional)

Instructions:

Preheat the oven to 325 ºF/162 ºC. Set up a double boiler and gently melt the chopped chocolate and butter together until the mixture is melted and smooth. (If you don’t consume dairy, this cake can be made dairy free by substituting coconut oil for the butter. For the buttercream, use a 2:1 ratio of palm shortening and coconut oil.)

Remove from the heat and stir in the almond butter, vanilla extract and coconut milk. Allow the mixture to slightly cool before adding the egg yolks. Whisk together until well combined and set aside.

In another bowl, combine the almond flour, cacao powder, granular Swerve, baking powder, baking soda and salt. Slowly mix the dry mixture into the wet mixture a bit at a time until incorporated.

In another bowl, whisk the egg whites. (Whisking the egg whites help create a light and airy cake texture. You can whisk by hand or use a mixer. If using a mixer, start on a lower setting and increase after 1-2 minutes until soft peaks form.) As you whisk, they will become foamy and eventually start to stiffen. Once they begin to form soft peaks, carefully fold the whites into the batter until just combined. (Overmixing will cause the batter to lose the airy texture.)

Pour the batter into two greased 6” round pans (glass pyrex work well, too). Bake for 20-25 minutes. The cakes are done when a toothpick Just comes out clean or the top of the cake feels firm but springy. Set aside to fully cool.

To prepare the buttercream, combine the softened butter and vanilla. Sift the powdered Swerve into the butter a bit at a time and mix together until it is all combined. Set aside 1/3 of the buttercream mixture. To the remaining 2/3 of the mixture sift in the cacao powder and mix. Chill in the fridge for 10 minutes.

Stack the cake layers with the vanilla buttercream in the center of them and place on a cake stand. Frost the top of the cake with the chocolate buttercream and use a spatula to dab frosting along the outside of the cake and turn the stand as you spread the frosting with the spatula. If desired, sprinkle shredded coconut on top of the cake. Chill the cake until the frosting is set and slice.

Nutrition Information (per slice, 1/8 of cake):

  • Calories: 356
  • Net Carbs: 6 grams
  • Fat: 33 grams
  • Protein: 7 grams

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This awesome dairy-free fat-burning ice cream recipe is easy to make at home with just a few ingredients and a cheap ice cream maker. Cool and creamy, with just enough dark chocolate to soothe the savage beast, mint chip ice cream is truly a dessert for all occasions, all ages, and every sweet craving.

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Welcome to summer, everyone. (I think most people agree it starts after Memorial Day, right?) One of the things I’ve always loved about summer is cold brew coffee. As most of you know, I’ll take coffee anytime year round, but cold brew is its own animal and worth appreciating as such. That said, cold brew needs to be done right to achieve the smoothness and sweetness its known for. Here’s how I create my own cold brew.

 

Ingredients:

  • 2/3 cup medium-coarse ground coffee
  • 2 cups filtered water
  • Optional: 4 Tbsp. Oat Milk (Thrive Market has a clean and tasty version for those who want to add a splash or two to the final result. Feel free to use regular dairy or another non-dairy milk.)
  • (You’ll also want a couple medium mason jars with lids.)

Instructions:

Grind 3/4 cup of whole bean coffee to a medium-coarse consistency as pictured to make about 2/3 cup ground coffee. (I wouldn’t advise the pre-ground coffee you find in the store, since you’ll have a heck of a time trying to drain it. The result? Coffee that’s likely too strong and muddy instead of smooth.)

Divide the ground coffee between two medium mason jars. Pour room temperature filtered water over the coffee—one cup of water per jar. Screw the lids on tight, and let infuse at room temperature for 12 hours. This is where the magic happens. You could go a little shorter (e.g. 10 hours) if you need it sooner, but I’d be cautious about exceeding 12 hours as I’ve found a lot of coffee gets bitter pretty quickly past that point. Start with 12 hours and experiment from there if you want a more concentrated brew. Some people like to put the jars in the refrigerator for added chilling. This works, but the infusing process will be a little slower.

After 12 hours, open each jar. Filter through a clean dish towel or cheesecloth. I know some folks use a very fine sieve or paper coffee filters for this step. Others like to double filter.

Check for concentration and dilute (to your own personal taste) with cold, filtered water, diluting less if you’re going to add milk or cream or if you’re going to use ice.

Put a few ice cubes in the bottom of two glasses, pour coffee over them. Add milk or cream if that’s your thing.

Store any extra filtered coffee in a clean mason jar in the refrigerator, and use within a few days for freshness.

Thanks for stopping by, everybody. Do you have a recipe you’d like to see the team or I cover? Share your ideas below. Have a great week.

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Lindsay and I are back today with another video in our new Primal + Keto Made Easy Cooking Series. (Check out past videos here. There will be many more to come over the next several weeks.)

This week we’ve got another great Primal + keto snack, and this time it’s a sweet treat anybody (Primal or not) will gravitate to. I’m cooking with two of my personal favorites: dark chocolate and macadamia nuts. Fair warning: be sure to make a good size batch.

Macadamia Nut Clusters/Bark Recipe

Ingredients:

  • 4 ounces keto-friendly chocolate (75-90% dark chocolate)
  • 2/3-2 cups roasted unsalted macadamia nuts (based on your own preference)

Instructions:

Simmer a pot of water. Place a glass bowl on top of the pot, with the bottom of the bowl a few inches above the simmering water. Chop the chocolate into small pieces and melt them in the glass bowl, stirring with a spatula. Add macadamia nuts into the bowl of melted chocolate, and stir until everything is covered in chocolate.

Scoop the chocolate-covered nut clusters onto parchment paper using a teaspoon. Sprinkle sea salt on top, if desired. Refrigerate until hardened.

Or, if you’d like to make bark, pour the entire chocolate-nut mix onto a parchment paper-lined plate or sheet pan. Sprinkle sea salt on top, if desired.

Refrigerate clusters or barks until hardened. Use your hands to break up the hardened bark into smaller pieces—and enjoy!

Nutritional Information (1/8 recipe with 90% dark chocolate and 2 cups macadamias in recipe):

  • Calories: 335
  • Net Carbs: 3.6 grams
  • Fat: 33 grams
  • Protein: 4.5 grams

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A batch of cookies, no matter what the flavor, is always a recipe for nostalgia. But there’s a special something about Pecan Sandies…. Richly nutty, slightly sweet and (true to their name) characteristically granular, these cookies can feel like a biscuit hybrid. Perfect with afternoon coffee (or black tea), pecan sandies are a treat that feels as old-fashioned as Grandma’s kitchen. This recipe preserves all the classic flavor but cuts the unnecessary carbs.

Servings: 8 Cookies

Prep Time: 10 minutes (plus 30 minutes chill time)

Bake Time: 15-19 minutes

Ingredients:

Optional, for Dusting:

Instructions:

Cut the cold butter into small chunks. Place the butter in a bowl and add in the Swerve and almond flour. Use a dough cutter or the back of a fork so the butter is incorporated throughout the sweetener. Add in the coconut milk, baking soda, vanilla extract and salt and continue to mix using the dough cutter or fork.

Add in the Primal Fuel Whey Protein Powder and Primal Kitchen Collagen Fuel and mix with your hands until everything is combined. The cookie dough will look crumbly when first mixed together but will come together after it chills. If the cookies are too crumbly and dry, add in an additional teaspoon of coconut milk.

Cover the bowl and chill the dough in the refrigerator for 30 minutes. While the dough is chilling, preheat the oven to 325 degrees Fahrenheit.

Remove the dough from the fridge. Chop the pecans and and mix them into the dough with your hands. While the dough will be crumbly at first, you should see it come together nicely when you knead it together.

Form 8 balls from the dough and flatten each of them slightly until they are about 1/2” thick. If they are cracking on the edges, gently shape them.

Lay them on a baking sheet 1-2 inches apart and bake at 325 degrees for 12-14 minutes. Increase the oven to 350 degrees and bake for another 3-5 minutes. The tops of the cookies should be slightly browned and the undersides should be golden. Remove the cookies from the oven and allow to fully cool before removing from the pan.

For a fun twist, combine the Swerve Confectioners sweetener with the tablespoon of Primal Fuel Whey Protein Powder and dust the cookies with them.

Nutritional Information (per cookie): 

  • Calories: 271?
  • Net Carbs: 2 grams?
  • Fat: 25 grams?
  • Protein: 8 grams

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Chayote squash is having its day in the sun as of late, but it’s been used for centuries in Latin American cooking and baking. The chayote squash (also known as mirliton squash) is a mild-tasting, relatively low carb, and versatile fruit with a good dose of vitamin C. Because of its hardness, you’ll definitely want to eat it cooked, but the end result will be worth it: a tender but slightly crisp fruit that bears a resemblance to pear or jicama and that takes on the particular flavors of any recipe—sweet or savory.

Note: there’s a little extra prep involved with chayote, but we think the additional few minutes are well worth the approximately 50 grams of carbs spared (full recipe).

Time In the Kitchen: 20 minutes

Servings: 6

Ingredients:

Filling

  • 5 cups chayote squash
  • 1 tbsp cream of tartar
  • 5 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup Swerve (or equivalent of favorite sugar-free sweetener (e.g. monk fruit, etc.)

Crumble Topping

Instructions:

Preheat oven 350 ºF/175 ºC

Prep the squash. (This video has a good rundown of the process.) In a nutshell, cut the top inch off the fruit and let the liquid bubble up on the exposed flesh of the fruit. Rub the cut top piece over the exposed area for a full minute to draw up and out more liquid. This will create a froth as pictured. After the full minute, wipe off this froth with a clean paper towel. (Although the liquid/froth is completely safe, it may cause a mild tingly feeling if you get it on your fingers.)

Cut the fruit in half and remove the seed, along with the white flesh directly around it.

 

Cut squash into 1/4 inch slices.

Place in pot along with cinnamon, arrowroot or cream of tartar, lemon juice and sweenter. Cook over medium heat for about 10 minutes so that the squash starts to become tender.

Pour into ramekins.

Put all the crumble topping ingredients into a food processor and pulse until the butter is well incorporated and it looks good and crumbly.

Pour over top of squash.

Bake 30 minutes (or 45 minutes if baking as an 8-inch pie)

Nutritional Information (per serving)

  • Calories: 345
  • Net Carbs: 8 grams
  • Fat: 28 grams
  • Protein: 12 grams

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Fudge…the creamy, rich squares of pure decadence we might associate with the holidays (or with trips to grandmother’s house). A little sure went a long way, but still…. With versions that typically call for everything from three cups of sugar to marshmallow fluff to sweetened condensed milk, fudge isn’t exactly a realistic Primal option. In fact, however much we may have loved it as kids, most of us have tastes too far adapted from this level of sweetness for it to hold the same temptation anymore. (Does anyone’s teeth hurt right about now?)

But that was then. This is now—with a whole different, Primal take on this classic. We happen to think this recipe is what fudge was always meant to be—all the rich texture and creamy feel (from healthy fats)…with a fraction of the carbs. Enjoy!

Ingredients:

  • 1 packet of Primal Kitchen® Collagen Peptides (optional for nutrition benefit)
  • 1/2 c organic tahini
  • 3/4 c organic coconut butter
  • 1/4 c SunButter (no sugar added)
  • 1/2 fresh vanilla bean
  • 3 tbsp maple syrup
  • 1/2 bar of unsweetened chocolate
  • Sea salt flakes to top

Instructions:

Melt and mix everything (except the chocolate and salt) in a double-broiler. Let cool to room temp.

Chop the chocolate into chips and stir into fudge mixture.

Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.

*Store covered in the fridge.

 

Nutritional Information (per serving):

  • Calories—312
  • Carbs—9 grams
  • Fat—27.5 grams
  • Protein—7 grams

 

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