Keto Cookie Bar

Keto / GF / DF / Vegan

Almond Butter Chocolate Chip Cookie Bars


  • 1 cup Swerve brown (natural sugar replacement)
  • 1 cup natural no added sugar almond butter (I use Martha Natha)
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups almond flour
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup plus 2 tablespoons unsweetened almond milk
  • 1/2 cup dark chocolate chips (Lily’s or >72%)

1. Preheat oven to 350F. Line an 8×8-inch square pan with parchment paper.


2. In a large mixing bowl, cream together the Swerve, almond butter, and vanilla on high for 1 minute using a stand or hand mixer with paddle attachment.

3. In a small mixing bowl, whisk together the almond flour, baking powder, and sea salt. 

4. With the mixer off, add the almond flour mixture. Then, pour the almond milk over the almond flour mixture and begin beating on low and increase speed to medium. Beat for 20-30 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist mounds as it moves around the mixing bowl. Add the chocolate chips and stir to incorporate.

5. Transfer the dough to the lined pan and use your fingers to press evenly into the bottom. Press the dough outward until it’s nearly touching the sides of the pan. If desired, dot the top of the cookie dough with another tablespoon of chocolate chips.

6. Bake for 20 to 24 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a bit of moist crumb at the tip. (Note: I find these can turn out pretty gooey and I have started to burn the edges before the center sets up. The cookie bar will continue to setup and firm some after removing from the oven. After it cools for a few hours they are much easier to cut.)

7. Let cool completely in pan. Then, grasp the edges of the parchment to gently remove the bar from the pan. Slice into 25 squares. Enjoy! Personally I think these are best served with an ice cold glass of unsweetened vanilla almond milk.

Note: approximately 2-3g net carbs per bar with Lily’s dark chocolate chips used. Depending on choc chips used this may slightly change net carb amount.

I Can’t Believe it’s “Keto” CHEESECAKE (GF)

It’s as good as it looks!

Backstory: For starters, recently my husband and I started up keto again more for fertility reasons for me. Since the first time I was able to get pregnant, I was doing keto. Although we lost the baby early, we wanted to give keto another go with our fertility journey.  Because my husband is so amazing, he volunteered to do keto with me to support me! I know this isn’t easy for him since he enjoys carbs as much as many.

One of my husband’s favorite treats is just good old-fashioned cheesecake.  So when I informed him I could make a keto cheesecake, not only was he super excited, but I was 100% committed to making this dream a reality for him.

So after purchasing a spring form pan from Amazon, this cheesecake became the newest creation to come out of the Dr. Killman’s Kitchen. It was worth the work after taking the first bite and hearing my hubs say it was super delicious! Coming from a man that usually compliments with “it’s okay” with most things I make, this was huge! It is hard to believe that this dessert is keto, but it is!


  • 1 1/2 Cups Almond Flour
  • 1/4 Cup Powdered keto sweetener (I use Lakanto Powdered Monkfruit Sweetener that I ordered from Amazon)
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter (melted)
  • 6 Packages 8 oz full fat cream cheese (room temperature)
  • 2 Cups Powdered keto sweetener (I use Lakanto Powdered Monkfruit Sweetener that I ordered from Amazon)
  • 5 Large Eggs (room temperature)
  • 1 Tablespoon Vanilla extract
  • 8 oz Sour Cream room temperature


TOPPING (Optional):

  • 1 or 2 Packages of fresh strawberries rinsed
  • 1/4 Cup granulated keto sweetener (I use Swerve)

Cooling Time


  • 10 inch SpringForm Pan (I ordered mine from Amazon)


  • Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  
  • Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.
  • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
  • Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.  
  • Add in the room temperature eggs one at a time and beat until well incorporated.
  • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  • Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
  • Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
  • Chop strawberries, add granulated keto sweetener and smash together until you reach a desired mixture. Refrigerate.
  • Cover cooking cheesecake loosely with plastic wrap and refrigerate for at least 8 hours.  
  • Remove the springform pan sides, slice and add strawberry topping to each slice as much or as little as you like.  Makes 14-16 slices.
Worth the wait!


  • 375-420 calories per slice
  • 1 gram net carbs per slice (from the almond flour in the crust)
  • 1 net carb per each whole strawberry amount added in the topping. So this is where you can decide how much or little of the strawberry topping you want to add.

Hope you enjoy this amazing classic cheesecake creation from Dr. Killman’s Kitchen that truly is hard to believe it is Keto!

God bless y’all! From Dr. Killman’s Kitchen to yours. 🌻

Keto Pizza Stuffed Peppers

KETO / GF / with DF option

Pizza Stuffed Peppers


6 Large Bell Peppers (I usually get the packs with a Red, Yellow & Orange sweet bell pepper)

2 lbs. of ground beef

16 oz. Mozzarella cheese shredded (Dairy Free Option: Vegan Shredded Mozzarella—I use Violife Mozzarella Shreds)

12 oz. jar of pizza sauce that is low carb (I use Mia’s Kitchen Pizza Sauce Margherita) NOTE: If you like more sauce, you may want to get a 2nd jar to add more to your mixture. Just keep in mind this will add a little more carb count to your meal.

At least 12 slices of Large deli cut pepperoni

Optional: Mushrooms (Sautéed) and/or any veggies you might want to add (i.e., olives, onions)


1.  Preheat oven to 375 and line a cooking sheet with parchment paper.

2.  Slice bell peppers in half, from stem to bottom and clean out and remove seeds and stem.

3.  Cook bell pepper halves on the cooking sheet at 375 for 30 minutes or until soft.

4.  While your peppers are cooking, brown your ground beef.

5.  If adding mushrooms, sauté with a little cooking oil (i.e., coconut oil, olive oil).

6.  Then in a large bowl mix together ground beef, pizza sauce, mushrooms, any additional toppings as desired & 8 oz. of shredded mozzarella.

7.  Stuff each soft/cooked bell pepper generously.  You may have a little extra filling leftover depending on what you add, which is fine and can be enjoyed by itself.

8.  Use remaining mozzarella shreds to add on top of the stuffed peppers. Use as much or as little of the cheese topping as you wish, keeping in mind that dairy free cheese will be higher in carb count.

9.  Place the large deli sliced pepperoni on top each pepper and bake at 375 for 10-15 minutes or until cheese is melted.

10.  Let cool and enjoy!

Keto Zucchini Pizza Bites

KETO / GF / with DF & Vegan options

Beef, mushroom and pepperoni pizza zucchini bites


4 Large Zucchini

8 oz. bag of Mozzarella (Dairy Free/ Vegan Option: Vegan Shredded Mozzarella—I use Violife Mozzarella Shreds)

12 oz. jar of pizza sauce that is low carb (I use Mia’s Kitchen Pizza Sauce Margherita)

2 Tbsp. Olive Oil


Toppings as desired: Ground beef, sautéed mushroom &/or pepperoni are common topping I use.  Vegan option would of course be to leave off the meat and only add veggies.


1.  Preheat oven to 375 degrees and line cooking sheet(s) with parchment paper.

2.  Slice zucchini into medallions and place on parchment lined cooking sheet(s).  Keep in mind the thicker you cut your zucchini that you may need to add a little more cooking time to reach desired tenderness.

3.  Place olive oil in a small bowl and sprinkle a generous amount of oregano in the bowl with the olive oil.

4.  Using a brush, brush on the olive oil & oregano mixture onto each zucchini slice.

5.  Cook the zucchini medallions with the olive oil & oregano mixture for 20 minutes, then remove from the oven.

6.  Spoon on and spread pizza sauce on to each zucchini slice.

6.  Place desired toppings on next (sometimes I wait and put the pepperoni piece on top of the cheese).

7.  Added a generous pinch of mozzarella cheese on top of your added toppings. (NOTE: Regular Mozzarella has less carbs than vegan options so keep this in mind if you are carb watching for a keto diet; this also means that you can add a little extra mozzarella if you are able to eat the regular dairy option.)

8. Bake at 375 degrees for 5-10 minutes or until cheese is melted.

9.  Remove from the oven to cool and then enjoy!

Rice Cooker Quinoa

GF / DF / Vegan

1 Cup uncooked rinsed Quinoa

2 Cups water

1 Tbsp. coconut oil


1.  Make sure to rinse quinoa before cooking.  I have a mesh strainer I use.

2.  Add quinoa, water and coconut oil to the rice cooker.

3.  Stir ingredients a couple times and place the lid and switch to the cook option.

4.  The rice cooker will do the rest of the work.  When it is done the rice cooker should switch to warm mode.  Fluff the quinoa with a fork.  Serve and enjoy.

5.  This side goes great with many dishes including my herb butter chicken and easy chopped broccoli.

Easy Roasted Broccoli

GF / DF / Vegan / Keto


1-16oz bag of frozen chopped broccoli

Olive Oil

Sea Salt

Optional: Black Pepper


1.  Preheat the oven to 350 and get a 13×9 dish.

2.  Place the frozen chopped broccoli into the dish.

3.  Drizzle broccoli with olive oil.

4.  Add sea salt (& black pepper if desired) to desired amount and mix everything in the dish to allow for even distribution of olive oil and salt. 

5.  Bake for 30-40 minutes.

6.  Enjoy! Goes great as a quick and easy add to many dishes including my herb butter chicken recipe.

Herb Butter Chicken (with DF Option)

Keto / GF / DF Option


2 lbs. chicken

Juice of half a lemon—fresh squeezed

Olive oil—light drizzle

1 Tsp. garlic salt

All seasoning salt—light dusting evenly coating chicken

Parsley flakes—light dusting

Ground Thyme—very light dusting (a little of this goes a long ways)

Optional: Lightly Pepper

¼ Cup of butter—half stick or 4 Tbsp. (use dairy free butter option to keep DF)


1.  Preheat oven to 350 and you will need a 13×9 baking dish or something similar.

2.  Cut chicken into bite size chunks (I use kitchen shears) and places them in the baking dish.

3.  Lightly drizzle chicken with olive oil and then add the juice of half a lemon.  To avoid seeds you can use a strainer.

4.  Add dry seasonings and mix together in the dish until chicken is evenly coated and single layered as much as possible in the dish. 

5.  Cube butter and place across the top of the chicken.

6.  Bake for 40-45 minutes.  (Option for more moist chicken is to bake with tin foil over the dish for 45-50 minutes.)  You should have a nice herb butter sauce from your creation that you can pour into a little server to have for added sauce to your chicken and quinoa/rice bowl mixture.

7.  Best served over quinoa or rice and chopped/baked broccoli. For keto diet serve over riced cauliflower.

Fancy Zucchini

Keto / GF / with DF & V option


3-4 Medium to large zucchini (&/or yellow squash)

2 Tsp. Garlic Salt

Organic All Seasoning Salt

Parsley Flakes

Olive Oil

Optional: Shredded Parmesan Cheese (leave this ingredient out for DF/V option)


1.  Preheat oven to 350 and line baking sheet with parchment paper.

2.  Slice zucchini into medallions and place into a large bowl.

3.  Drizzle olive oil and mix until oil lightly coats the zucchini.

4.  Add 2 Tsp. garlic salt, seasoning salt to desired amount and mix until evenly coated.

5.  Place medallions on baking sheet as close together without overlapping.  Sprinkle desired amout of parsley flakes. 

6. If you are choosing to make with optional parmesan, sprinkle a generous coating of shredded parmesan cheese to the top of the zucchini.

6.  Bake for 35-45 minutes or until the cheese is a light golden brown or until the zucchini becomes soft.  Serve and enjoy.

Keto Protein Smoothie Meal Replacement Shake

Keto / GF / DF / Vegan

Simple and yummy post workout or filling snack or meal replacement!


1 ½ Cups unsweetened vanilla almond milk

1 scoop of plant based protein powder (I use Garden of Life Sport plant based Chocolate or Vanilla)

(NOTE: If DF/V is not an issue for you, feel free to use a good quality grass fed whey protein powder instead and this will usually make ypur net carb amount less as long as you are using a good protein powder that doesn’t add a bunch of sugar.)

1 Tbsp. PB2 Peanut Butter Powder

½ Cup Mixed frozen berries (I use raspberries & blackberries)

4-5 Ice cubes for thickening

Instructions:  Put everything in the order I have listed above into a blender (I use a Nutribullet blender).  I shake the ingredients up a few times before attaching to the blender base.  Blend and enjoy.  This will have you feeling full!  This can work great for a meal replacement option for anyone trying to cut.

NOTE: For anyone not concerned with a lower carb option, feel free to add a few more berries as desired or other frozen fruit you may like.  Just remember the more frozen fruit you add the less ice cubes you will need to thicken up your shake.  If your shake is ever too thick you can always add a little more almond milk and blend.  And if the shake is too runny you can add ice to thicken.


Nutrition: 196 Calories

Protein: 20g / Fat: 7g / Net Carbs: 7g

Add 1 tbsp of MCT oil to increase fat macros if desired for keto diets. Adds 130 Calories and 14g fat. I use Garden of Life Dr. Formulated MCT oil.

PB Energy Bites

GF / DF / Vegan (w/ **dairy option)


  • 1/2 cup organic peanut butter– creamy or crunchy both work good
  • 1/4 to 1/3 cup honey depending on how strong of a honey flavor you want (raw and local is best)
  • 2/3 cup of toasted coconut flakes (I often add extra coconut flakes to add more crunch)
  • 1/2 cup oatmeal
  • 1/3 cup of chocolate chips (I use Enjoy Life dark morsels to keep it Vegan and dairy free)–or just add one chocolate chip to the peanut butter balls at the end for less chocolate chips.
  • 1 Tsp Pure Vanilla (alcohol free is best since this is a no bake recipe)
  • Optional–2 to 3 Tbsp of crushed pecan pieces
  • **Dairy optuon–I will add a scoop of vanilla or chocolate whey protein powder


  • Mix all the ingredients together.
  • Roll into small bite size balls. Enjoy!
  • NOTE: If the mixture is too sticky place in a covered bowl in the fridge for 1 hour and then roll into balls. Also see tips below for if the mixture continues to be too sticky or dry.
  • Store in the fridge for freshness and to reduce stickiness.
  • Tip: if the mixture seems too sticky before placing in the fridge add a little more oats and/or.
  • And if the mixture is too dry add a little more honey.
  • These bites can make for a perfect pre or post workout snack or when you just want a yummy but healthier treat option.

These tend to be a hit when I make and take them to work or share them with others during a group work out!

Keto Chocolate PB Coconut Crunch Cups

KETO / GF / DF / V

Peanut Butter and Almond Butter options


  • 1/4 cup dark chocolate chips or equivalent of dark choc squares. (I either use Enjoy Life dark morsels, >80% dark chocolate bar squares or Lily’s Dark Choc Chips)
  • 1/2 cup natural PB or Almond butter or mix of both (NOTE: You can use crunchy or smooth nut butter. Whatever your preference, it will still setup the same.)
  • 2 or 3 Tbsp coconut oil (I vary this amount based on how oily the natural nut butter is)
  • 1/2 to 3/4 cup toasted unsweetened coconut flakes (I toast it myself.)
  • 1/2 tsp pure vanilla (optional)


  1. Slowly melt chocoloate (Since I don’t have a double boiler, I use a metal or glass bowl I set over a pan that has some water in it and heat the stove to medium heat so it slowly melts the chocolate without burning it)
  2. Add nut butter, coconut oil, coconut flakes and vanilla to melted chocolate and stir until completely incorporated.
  3. Scoop tablespoon amount into miniature muffin cups and place in the freezer for fast setup.
  4. Store in the fridge for fudge consistency. Enjoy.
  5. Tip: With coconut oil in the mixture it is best to keep the cups stored in either the fridge or freezer and eat quickily once removed.

Nutrition:Makes about 18 cups with 1.2g to 1.5g net carbs in each cup and about 90 calories per cup.

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