To call this beverage tea might be a little misleading. “Creamy Mug of Cozy, Warming Deliciousness” is more accurate. It just plain feels good to drink this lightly sweet, vibrant blend of heated almond (or coconut) milk, turmeric, ginger, cayenne and honey. Turmeric tea will perk you up in the morning, calm you down at night and soothe sniffles and sore throats. It’s also a really pleasant way to end a meal.
At first glance, the ingredients might not sound like a combination you’d want to drink. Something magical happens in the mug, though, and the result is richer than regular tea, less intense than coffee and oddly delicious. Turmeric is the dominant flavor and admittedly, one that takes a little getting used to. Although not spicy itself, turmeric’s slightly bitter, earthy flavor is the perfect backdrop for other spices, which is why it’s a main ingredient in curry powder. The ginger and cayenne in this tea aren’t overwhelming because they’re floating in creamy, turmeric-infused milk that’s been lightly sweetened.
There’s nothing like sitting around the fire in the fall, sipping on something warm in your mug. And where there’s a fire, there are s’mores.
If you’re eating closer to the way your ancestors did, you probably politely pass when the s’mores come out. Now, you can join in the fun. You’ll never be left wanting for campfire s’mores again thanks to these Paleo graham crackers and homemade gooey marshmallows.
Making your own crackers may be intimidating, but it’s easy. The dough comes together quickly and is fun to roll and cut out. They would be a great activity to do with kids or friends, and the dough is egg-free so you can taste it before baking.
If you have time, we highly recommend making your own marshmallows. We’ve linked a few great recipes below. If you’re in a bind, there are also some decent pre-made options for marshmallows, like Smashmallow® brand.
Here’s how to do it.
It’s the tail end of zucchini season. After you’ve grown tired of zucchini noodles, zucchini bread, and all the other zucchini creations, what’s left? Zucchini brownies are a great way to use up the last of your zucchini, while sneaking in some veggies into your dessert.
Here’s how to make them.
Bon bons sound so fancy, don’t they? It’s like saying “ice cream bites,” but with a French accent and a posh flair. You may get the impression that ice cream bon bons are difficult to make, but here’s a secret: they’re easy. If you can scoop ice cream, you can pull it off. And if you use Keto Pint Ice Cream, you can make low-carb keto ice cream bon bons without churning a thing. Go ahead. Show off a little. We used Primal Kitchen® Chai Tea Collagen Latte Drink Mix to give these keto bon bons a warm, cozy spice flavor against a chilled ice cream backdrop, plus collagen that your skin and hair love as a bonus. Don’t wait for your next opportunity to share a batch of bon bons. Make a tray, keep them in the freezer, and pop one whenever a sweet moment strikes. Keto Chai Ice Cream Bon Bons Recipe Time in the kitchen: 60, including 45 minutes in the freezer Makes: 10 bon bons, or more if you decide to use more ice cream Ingredients 3 oz. coconut butter 2 oz. cacao butter 1 Tbsp. coconut oil 1.5 scoops Primal Kitchen Chai Tea Collagen Keto Latte Drink Mix ½ tsp. vanilla extract 1 (or more) pints Keto Pint Ice Cream (Coffee or Sea Salt Caramel) Directions Finely chop the cacao butter. Scoop out the coconut butter and spoon both into a heat-safe bowl. Set up a double boiler by heating a few inches of water in a pot. Once the water is hot, reduce the heat to low and place the bowl over the pot so it’s resting on top of it. Use a whisk and begin mixing the cacao butter and coconut butter to encourage it to melt. Remove the bowl from the heat right before the cacao butter is fully melted, and continue to whisk when it’s removed from the heat. Whisk in the coconut oil until the mixture is uniform. Add the collagen powder and vanilla extract and whisk until combined. Set the mixture aside. Scoop out the ice cream using an ice cream scoop and place each scoop on a sheet pan with a piece of parchment on it. Place the scoops of ice cream in the freezer for 30-45 minutes to harden. Once the scoops of ice cream have set, place a scoop of ice cream on a spoon or spatula and spoon the white chocolate mixture on top. Cover the ice cream twice with white chocolate, allowing the chocolate to coat all sides of the ice cream. Carefully place the finished bon bon on a piece of parchment and repeat with the remaining ice cream. Place the bon bons in the freezer to allow them to set and harden. Dust a little of the chai collagen on top and enjoy! Tips When setting up the double boiler, set the burner over low heat and only let the coconut butter and cacao butter come near being fully melted before removing … Continue reading “Keto Chai Ice Cream Bon Bons Recipe”
We’re pushing the peak of summer heat, which means refreshing beverages are an all day, every day requirement. This strawberry pink drink is for those times you want something chilled, creamy, and softly sweet.
We make ours with collagen, which is something your body needs anyway. No shame in getting hooked on this pink drink, because once the effects of collagen kick in, you may see changes in your skin, hair, and nails that keep you going back for more.
It’s just as easy to make as it is refreshing! If you want to make a berry violet drink instead, use blackberries instead of strawberries and hibiscus tea instead of water.
Refreshing Strawberry Pink Drink Recipe
Time in the kitchen: 8 minutes
¾ c coconut or almond milk
¾ c + 2 Tbsp. water
½ c chopped strawberries + ¼ c sliced strawberries
2 scoops Primal Kitchen® Collagen Quench Triple Berry Drink Mix
1 tsp. granulated sweetener, optional
First, create the stewed strawberries for the drink. In a small saucepan, heat the chopped strawberries, 2 tbsp. water and granulated sweetener over medium heat.
Once they begin bubbling, reduce the heat to medium low and stir for 3-5 minutes, or until the strawberries begin to soften and break down. Set the strawberries aside.
In a jar, mix together the remaining water and Collagen Quench Triple Berry Drink Mix. Shake up until foamy.
Mix together the berry drink mix with the stewed strawberries and blend in a blender or with an immersion blender. Pour in the milk and blend again for a few seconds.
Pour the mixture over ice and garnish with sliced strawberries.
Nutrition Info (serves 1):
Made with almond milk:
Total Carbs: 15g
Net Carbs: 11g
Made with full-fat coconut milk:
Total Carbs: 16g
Net Carbs: 13g
For whatever reason, angel food cake seems to make its yearly debut during that time when warmer weather breaks. Is it the toppings – fresh berries, or a perfectly ripe peach? Is it those first rays of sunshine after a cold winter that make you want something pillowy soft and sweet? There could be a hundred reasons why angel food cake is a slice of spring on a plate. Angel food cake may be something you considered a cheat, until now. Traditional angel food cake recipes call for a lot of sugar – since there’s no frosting, the cake has to be sweet on its own. This keto angel food cake recipe gives you all of the light, airy sweetness without the aftermath that comes with a sugary dessert. And, it’s surprisingly easy to make. Proper whisking of the egg whites can be intimidating, but you won’t mess it up. The key is to stop whisking when you get “soft peaks.” You’ll know you’re there when you can make small rolling hills in your egg white mixture by slowly lifting your whisk out of the bowl. Here’s how to do it. Keto Angel Food Cake Recipe Serves: 6 Time in the kitchen: 25 minutes, including 15 minutes bake time Ingredients 1/2 cup almond flour 1/4 cup + 1 Tbsp. Lakanto powdered monkfruit 2:1 sweetener 3 Tbsp. coconut flour pinch of salt 9 large egg whites 1 tsp. vanilla extract 3/4 tsp. cream of tartar coconut whipped cream, chopped dark chocolate, or fresh berries (optional) Directions Prior to whisking up the egg whites, preheat your oven to 350 degrees Fahrenheit and line a 8” cake pan with parchment paper. Mix the almond flour, granulated monk fruit sweetener, coconut flour and a pinch of salt in a small bowl and set aside. Crack the egg whites in a clean, dry mixing bowl. Whisk vigorously with a whisk or hand mixer until the mixture becomes very frothy. Add the cream of tartar and vanilla extract and continue whisking vigorously. You want to continue whisking until the egg whites become just slightly stiff and form soft peaks when you lift up the whisk. Once the egg whites look white, instead of clear, and you can make peaks on the surface with your whisk, carefully fold the dry ingredients into the egg whites with a flexible spatula, adding the dry ingredients a little at a time until the batter is mixed. Do this gently to prevent the egg whites from collapsing. Quickly pour the batter into the lined round pan and place it into the oven. Bake for 15-17 minutes, or until the cake begins to brown on top and the center feels firm. Remove the cake from the oven and allow it to cool. Top your cake slices with dollops of coconut cream, chopped dark chocolate and fresh strawberries. Tips For a Perfect Keto Angel Food Cake The whisked egg whites are delicate, so gently (but quickly) fold in the dry ingredients and place … Continue reading “Keto Angel Food Cake”