Missing gummies in your life?! Make your own keto gummies! These are so super simple and you can have fun with them by using different molds and flavors of sugar free jello. I like to add heavy whipping cream, which is totally optional but adds a nice creaminess. Full fat coconut cream also works if you are dairy free. It makes 24 little bears and the whole batch only have 4g of total carbs.


• 1/2 cup of HWC or coconut cream
• 1, .3oz box of sugar-free Jell-O, any flavor
• 1 tbsp unflavored gelatin


1. In small saucepan, heat the HWC over medium heat
2. Add Jell-O and gelatin and stir until combined
3. Use a dropper to place mixture into silicone molds
4. Refrigerate for an hour, unmold the gummies

Store gummies in airtight container in the refrigerator. Enjoy!

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice

Photo by @keto_alice



Can you keep it keto during food focused celebrations like the Super Bowl?!

Of course you can! I was super excited when the team at Good Morning America reached out and wanted to include some of my recipes in their round up of Whole 30 and Keto Super Bowl Recipes You and Your Guests Will Love.

They shared my Cheese Chips and Guacamole recipe from my newest book Keto In 30 Minutes, as well as my Green Chile Meatballs and Chocolate Chip Cookies from The Big Book of Keto!




1 cup shredded cheese (such as Mexican blend)
1 avocado, mashed
Juice of 1/2 lime
1 teaspoon diced jalapeno
2 tablespoons chopped fresh cilantro leaves
Pink Himalayan salt
Freshly ground black pepper


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. Add 1/4 cup mounds of shredded cheese to the pan, leaving plenty of space between them, and bake until the edges are brown and the middles have fully melted, about 7 minutes.

  3. Set the pan on a cooling rack and let the cheese chips cool for 5 minutes. The chips will be floppy when they first come out of the oven but will crisp as they cool.

  4. To make the guacamole, in a medium bowl, mix together the avocado, lime juice, jalapeno and cilantro and season with pink Himalayan salt and pepper.

  5. Top the cheese ships with the guacamole and serve.



Recipe from The Big Book of Keto,  click HERE  to purchase on Amazon

Recipe from The Big Book of Keto, click HERE to purchase on Amazon


1/4 pound ground pork
1/4 pound ground beef
1/4 cup canned green chiles
1/4 cup crushed pork rinds
1 large egg
2 teaspoons taco seasoning
1/2 cup salsa verde


  1. Preheat the oven to 400 degrees F.

  2. In a bowl, mix the pork, beef, green chiles, pork rinds, egg and taco seasoning.

  3. Form the mixture into eight meatballs and place in a baking dish.

  4. Pour the salsa verde over the meatballs.

  5. Cover the dish with aluminum foil.

  6. Bake for 30 minutes, uncovering the dish for the last 5 minutes.



Recipe from The Big Book of Keto,  click HERE  to purchase on Amazon

Recipe from The Big Book of Keto, click HERE to purchase on Amazon


1/4 cup unsalted butter
1 1/4 cups almond flour
1/4 teaspoon salt
1/4 cup erythritol
1/4 teaspoon cream of tartar
1 large egg
1 teaspoon vanilla extract
1/4 cup sugar-free chocolate chips


  1. Preheat the oven to 350 degrees F.

  2. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

  3. In a saucepan or in the microwave, melt the butter. Place in a room-temperature container and let it set in the refrigerator for 10 minutes to cool down.

  4. In a large bowl, combine the almond flour, salt, erythritol and cream of tartar. Stir to combine.

  5. In a small bowl, combine the egg, vanilla and cooled butter. Whisk together.

  6. Pour the wet ingredients into the dry ingredients and combine everything together with a large spoon or rubber scraper, then fold in the chocolate chips.

  7. Scoop out 2 to 3 inch mounds of cookie dough and place on the prepared baking sheet. I like to flatten mine a bit.

  8. Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.

  9. Let the cookies cool for 10 to 15 minutes before transferring them to a cooling rack to cool for an additional 15 minutes.

  10. These will make puffy chocolate chip cookies with a chewy center. I absolutely love them cold, so I generally store them in the refrigerator.


I’m so thankful to Good Morning America for sharing healthy options with people and showing how keto can easily (and deliciously) be incorporated into everyday life!

KETO RECIPE: Keto Blueberry-Blackberry Ice Pops

Keto Blueberry-Blackberry Ice Pops

Blueberries are my favorite fruit, and blackberries are a close second. So I created a creamy, refreshing ice pop using both. The color of these ice pops is gorgeous! These also make yummy fat bombs!


  • 6.5 oz of coconut cream from a can

    • You could also use 3/4 cup of heavy whipping cream or 3/4 cup of full fat coconut milk

  • 2 tsp of Swerve or 2 drops of liquid stevia

  • 1/2 tsp of vanilla extract

  • 1/4 cup mixed blueberries and blackberries (fresh or frozen)


  1. In a food processor (or blender), mix together the coconut cream, sweetener, and vanilla.

  2. Add the mixed berries, and pulse just a few times so the blueberries retain their texture.

  3. Pour into ice pop molds and freeze for at least 2 hours before serving.

All photos by @keto_alice

This recipe can be found in my first cookbook The Easy 5-Ingredient Ketogenic Diet Cookbook

KETO IN 30 MINUTES RECIPE: Italian Sausage Soup

This cozy soup has a wonderful kick to it that will keep you extra warm on those chilly nights. I love the slightly spicy Italian sausage inside that gives it a great kick. I also love to add a generous amount of parmesan cheese on top ;)

The original version uses Spinach, but you can also use kale or cabbage, see below for variations.

Photo by Patrick Maese, click  HERE  to meet him

Photo by Patrick Maese, click HERE to meet him





How long have you been keto?

I’m currently not strict keto, 80% strict keto, 20% freestyle. I started keto 2 years ago and met my body goals within a few months. After that, I struggled to stay strict keto without losing weight. I’m very active in the gym. I exercise 4-5 times per week, and incorporate complex carbs twice a week. 

What led you to this way of eating?

I am addicted to carbs like bread and pasta. I crave them. I love that while in ketosis my cravings disappear. I started keto with the goal to lose some weight, but more so, to find a way to deal with my cravings. What I love most is the mental clarity.

What are some of your go-to meals at home?

I make seafood like salmon and scallops often. I typically pair it with cheese stuffed mushrooms and green veggies like broccoli and green beans.

What about when you eat out?

Burgers, hold the bun!

Favorite keto snack?

String cheese

What is one thing that has helped make your keto journey a little easier?

Creating my own recipes has helped a ton. There is so much information available online and via social media. I do a lot of research and then I freestyle and come up with my own creations.

Instant Pot Low Carb Jerk Chicken via

Instant Pot Low Carb Jerk Chicken via

Low Carb Pumpkin Spice Latte via

Low Carb Pumpkin Spice Latte via

Do you have any tips for people who are just starting keto?

Gather the tools necessary to commit to a keto lifestyle. The most important tool is knowledge. Research what keto is and how ketosis works. From there, arm yourself (I say arm yourself because it can feel like you are going to war with your old self) with all of the food needed to prepare your meals. Plan your meals in advance. If you have an outing scheduled, check the menu before you arrive to select what keto-friendly items are available. Planning is very essential.

KETO RECIPE: Shrimp Zucchini Noodles in Cream Sauce

Low Carb Creamy Shrimp Alfredo With Zoodles via

Low Carb Creamy Shrimp Alfredo With Zoodles via


  • 2 pounds zucchini, spiralized the number of zucchini will vary based on size, this is about 4-5 zucchini

  • 1/4 teaspoon kosher salt

  • 1 tablespoon olive oil

  • 1 pound shrimp peeled and deveined

  • 1 tablespoon minced garlic

  • 2 tablespoons butter

  • 1/2 cup heavy cream 

  • 4 oz cream cheese cut into chunks

  • 1/2 cup Parmesan reggiano cheese shredded

  • 1/4 teaspoon red pepper flakes optional

  • salt and pepper to taste

  • parsley to garnish




  1. Line a sheet pan with paper towels. Place the zucchini noodles on the paper towels. Sprinkle with the 1/4 teaspoon of salt. Allow the zucchini to sit for 30 minutes to sweat out excess water.

  2. Heat a skillet on medium-high heat. Add the olive oil, shrimp, and minced garlic. Cook each side of the shrimp for 1-2 minutes until bright pink.

  3. Remove the shrimp from the skillet and set aside on a plate.

  4. Add the butter to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.

  5. Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.

  6. Add the shrimp and zucchini noodles to the pan. Stir to coat the zucchini. Cook for 3-4 minutes until the zucchini softens.

  7. Sprinkle with parsley to serve.

KETO IN 30 MINUTES RECIPE: Bulletproof Coffee

Bulletproof Coffee is one of those keto staples. A great way to fill up with some healthy fats and sustain energy throughout the day. There are a lot of ways you can take this base recipe and customize it and make it your own.

Love Spicing up your coffee?

Try adding some Perfect Keto supplements to your Buttery Coffee. Perfect Keto is an amazing brand that creates high quality supplements designed to help you along your keto journey.

If you are first starting out and want to kick start your body into Ketosis, I would suggest adding Perfect Keto Exogenous Ketone Base to your morning coffee. My favorite flavor is Salted Caramel.

The other flavors include Vanilla, Chocolate, Peach, and Coffee.

I often mix this up in a shake in the afternoon for a little added energy to help me get through a long afternoon at work or a gym session.


If you like mochas, you will love this hack. Swap out your regular MCT Oil Powder with Perfect Keto’s Chocolate flavored MCT OIl Powder.

MCT Oil Powder is the same C8 MCT Oil you love from Perfect Keto. It is just dehydrated and sweetened. It comes in four different flavors: Unflavored, Chocolate, Vanilla, and Salted Caramel. It tastes amazing and incorporates so nicely you won’t even know that you put oil in your coffee at all!

And for the days you don’t want coffee at all, there is a Matcha MCT Blend!

Both Perfect Keto Base and MCT Oil Powder now come in convenient single packets as well. I keep these in my bag while I travel and at my desk so I am never without my Perfect Keto.

KETO IN 30 MINUTES RECIPE: Sesame Pork & Green Beans

Chinese food is one of the toughest keto challenges. Eating out is super dicey since the sauces generally have sugar hidden in them. This is a super simple take on Chinese takeout that you can make at home in less than 15 minutes. You can sub out soy sauce with Coconut Aminos if you want!


KETO RECIPE: Creamy Slow-Cooker Chicken

Creamy Slow-Cooker Chicken

A creamy slow-cooker meal is perfect for those chilly days. You can make this dish very quickly and then enjoy the aromas for the next 4 hours while it cooks. The fresh spinach added toward the end of the cooking time adds beautiful color and freshness.


  • 1 tbsp of ghee

  • 2 boneless skinless chicken breasts

  • 1 cup of alfredo sauce

  • 1/4 cup of chopped sun dried tomatoes

  • 1/4 cup grated parmesan cheese

  • 2 cups of fresh spinach

  • Pink salt and pepper


  1. In a medium skillet over medium-high heat, melt the ghee. Add the chicken and cook, about 4 minutes on each side, until brown.

  2. With the crock insert in place, transfer the chicken to the slow cooker. Set the slow cooker to low.

  3. In a small bowl, mix to combine the Alfredo sauce, sun-dried tomatoes, and Parmesan cheese, and season the pink salt and pepper. Pour the sauce over the chicken.

  4. Cover and cook on low for 4 hours, or until the chicken is cooked through.

  5. Add the fresh spinach. Cover and cook for 5 minutes more, until the spinach is slightly wilted, and serve.

Substitution tip: You can replace the chicken with pork chops and follow the same instructions.

Photo by @keto_alice

This recipe can be found in my first cookbook The Easy 5-Ingredient Ketogenic Diet Cookbook




How long have you been keto?

1.5 years

What led you to this way of eating?

I gained 60lbs from my back to back pregnancies and I had no energy to keep up with my babies. I knew I needed to change something but I also knew I didn’t want to starve myself and feel deprived. I had also tried “The Atkins Diet” before but I was turned off from all the shakes and bars they offered. Even though I was seeing results I didn’t like the way I felt after having them. While researching recipes for Atkins/Low Carb I started seeing the word “keto” and I began to research and realized this was the way of eating I’d been looking for.

What are some of your go-to meals at home?

My Low Carb Chili and Cornbread Skillet is always requested by my fiance. It’s very cozy and comforting. 2. Egg Roll in a Bowl is delicious and easy. 3. Zuchinni Pizza Casserole is also one of our favorites!

What about when you eat out?

We rarely eat out. Maybe one meal a week unless we’re really busy. For fast food we love The Habit. I always get their “Santa Barbara Char Burger” lettuce wrapped, it’s packed with fresh mashed avocado. So good! For a sit down restaurant we love ramen. Our favorite place is Shin Sen Gumi. I ask them for no noodles and pretend bean sprouts are the noodles.

Habit Santa Barbara Char Burger via @kindketomama

Habit Santa Barbara Char Burger via @kindketomama

Favorite keto snack?

Well, I just tried the vanilla almond Stoka bar last night and it was incredible! It reminded me of those granola bars in a green wrapper that I used to eat when I was little. For a fresh snack, my go to is usually pork rinds with my Sour Cream Dill Pickle Dip! Ever since I started practicing eating keto I really began craving pickles and anything briney. Maybe that’s my body’s way of telling me that I need more electrolytes.

What is one thing that has helped make your keto journey a little easier?

Honestly, opening my @kindketomama account on IG has really helped me because it helped hold me accountable. The community there is also really positive and helpful. They root me on and visa versa. I’ve also learned so much from everyone there. We all post helpful tips and recommendations on how to ketofy your favorite foods.

Do you have any tips for people who are just starting keto?

People message me all the time for tips and I always tell them to make electrolytes a priority from day 1! When we cut down our carb intake, our body flushes out a lot of fluids and in turn it flushes out electrolytes. I supplement by adding extra himalayan salt to my meals and also adding “Nu Salt” potassium to my apple cider vinegar drink. I have the recipe for that in my highlights on my instagram. I drink that 1-2 times a day.



I mentioned this dip above. It’s really good with pork rinds, flax crackers or even sliced veggies. It’s a big hit at parties, not just for us keto folk but everyone else too!


  • 8oz full fat sour cream

  • 7 pickle slices, diced

  • 1/4 cup dill pickle juice

  • 1 tbsp fresh dill

  • 3/4 tspn onion salt (You can also substitute with onion powder, garlic powder and additional salt)

  • Salt to taste (I used 1/4 tspn)


  1. In a medium bowl combine the sour cream and pickle juice. Continue stirring until completely combined.

  2. Add remaining ingredients and mix thoroughly.

  3. For best results cover and chill in fridge for at least 1 hour before serving, to allow flavors to marry. (picture below)

Keto Sour Cream Pickle Dip via

Keto Sour Cream Pickle Dip via

Keto Sour Cream Pickle Dip via

Keto Sour Cream Pickle Dip via