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Servings: 6 to 8 Donuts
Time in the Kitchen: 30 minutes
Heat oven to 375° F/190 ºC
Lightly butter/grease the donut pan.
Whisk together almond flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, whisk egg whites until stiff peaks form.
In a large bowl, whisk together egg yolks, butter, heavy cream, vanilla extract, and stevia (or other sweetener) until smooth.
Gently fold the egg whites into the egg yolk mixture.
Gently fold the dry ingredients and the egg yolk mixture together.
Spoon the thick batter into the donut pan, using ¼ to 1/3 cup of batter for each donut.
Bake until the donuts are lightly browned on top and a toothpick inserted into a donut comes out clean, 15 to 17 minutes. Allow donuts cool for 10 minutes in the pan before removing. Continue cooling the donuts on a wire rack.
Serve plain, or drizzle with melted dark chocolate and top with coconut shavings.
Servings: 6 Fudgsicles
Time in the Kitchen: 10 minutes, plus a few hours to freeze
*To make macadamia butter, simply blend raw or roasted unsalted macadamia nuts in a food processor until very smooth.
Combine coconut oil and dark chocolate in a medium bowl. Microwave in 15 seconds intervals, stopping to stir each time, until chocolate is melted. Stir vigorously to combine the chocolate and coconut oil.
Whisk in coconut milk, Collagen Fuel and macadamia butter until smooth.
Pour the liquid into popsicle molds. Freeze until solid.
Servings: 12 cheesecake bites
Time in the Kitchen: 30 minutes, plus 2 hours to chill
Process macadamia nuts in food processor until finely chopped. Add coconut, coconut oil and salt and pulse until the ingredients come together and the texture is similar to big grains of sand.
Use a Tablespoon measurement to drop scoops of the crust into a 12-count silicone cupcake pan (or, drape several large pieces of plastic wrap over a regular cupcake pan and press the plastic wrap into each cupcake holder, leaving overhang over the edges of the pan). Use your fingers to press the crust down evenly and firmly in the bottom of each cupcake space.
Refrigerate the crust while preparing the filling.
*The type of sweetener, and the amount, used in this cheesecake recipe can be changed according to your preference. This cheesecake can also be made without any sweetener at all.
Dissolve the gelatin in 1 cup hot water by whisking vigorously. Set aside.
In a stand mixer, blend cream cheese until smooth. Add crème fraiche, sweetener (optional) and coconut flavor and blend until combined. With the mixer on low, slowly pour in gelatin, beating until thoroughly blended in.
Pour the batter into the cupcake pan on top of the crusts, filling each space close to the top. Chill at least 2 hours, until set.
To remove the cupcake bites, press from the bottom of the silicone cupcake pan to lift each cheesecake up. If using plastic wrap in a regular cupcake pan, carefully lift the plastic wrap up, which will lift and remove the mini cheesecakes.
Servings: 10 (approximately)
Time in the Kitchen: 10 minutes (plus 1 hour for chill time)
Mix 1/2 cup almond butter, 1/2 cup coconut oil, and 1 Tbsp. coconut flour. Place the “dough” in the refrigerator or freezer until it firms up enough to scoop and roll into balls.
Roll into 1 1/2-inch balls and put them back in the freezer to firm up (about an hour).
At the end of the hour, make the glaze by mixing 1/2 cup melted coconut oil, 2 scoops of Collagen Fuel, 3 Tbsp. raw cocoa powder, and 1 packet of the Four Sigmatic Chaga in a small bowl until fully blended.
The two recipes below make both vanilla and chocolate Primal keto ice cream. They’re delicious separately, or swirled together.
Time in the Kitchen: 10 minutes, plus time to churn in the ice cream maker
Servings: 4 to 6
Like all low sugar, additive-free, dairy-free ice creams, this one has the creamiest and fluffiest texture straight out of the ice cream maker. Once it’s frozen, the ice cream will harden. Before eating, let it sit out for 10-20 minutes to soften. The ice cream will return to a creamy texture, but won’t be as airy and fluffy. Running it briefly through a food processor, however, will restore the original consistency.
*To make macadamia butter, blend 1 cup raw, unsalted macadamia nuts in the food processor for 3 to 5 minutes until very smooth.
To make the ice cream, whisk coconut milk, PRIMAL KITCHEN® Collagen Fuel, macadamia butter, vanilla, and salt together until smooth. If making chocolate ice cream, whisk in cocoa powder.
Follow ice cream maker instructions for churning. Pour the mixture into the bowl of your ice cream maker and churn until desired consistency is reached.
Time in the Kitchen: 10 minutes, plus a few hours to freeze the popsicles
Servings: 8 to 10 popsicles, depending on the size of the Popsicle molds
In a measuring pitcher with a spout for easy pouring, whisk the instant espresso powder into the coconut milk until it dissolves.
Slowly sprinkle Primal Kitchen Collagen Peptides into the coconut milk, whisking until completely smooth. Add the stevia, then whisk again to combine.
Pour the espresso coconut milk into popsicle molds. Freeze at least 3 hours, or until completely frozen.
Macros (for full recipe of 8-10 popsicles):
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