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Keto Game Day Platter

We’ve got you covered with three unique keto recipes to whip up for the big game! Each of these tasty treats are fast to prepare so that you have more time to hang with your buds and to enjoy the show!

Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:
1 batch of Ranchy Cream Cheese (recipe below)
1 batch of bacon wrapped lil’ smokies (recipe below)
1 batch of mini-pepper nachos (recipe below)
2-3 varieties of veggies (radish, cucumber, green beans, endive, broccoli, cauliflower, zucchini, etc.)
Garnishes: Fresh parsley, rolled zucchini wheels

Instructions:

Arrange everything as you like on a large platter.

Fill in any gaps with garnishes.

Store in the fridge until your party. If there are leftovers, store in the fridge in a glass container for up to a week.

Enjoy!

Ranchy Cream Cheese
Serves 8

Prep Time: 3 minutes
Cooking Time: 0 minutes

Ingredients:
8 tablespoons of whipped cream cheese
2 tablespoons of bottled ranch dressing
1 tablespoon fresh lemon juice
Zest from ½ lemon
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried dill

Instructions:

Blend fresh basil leaves with ranch dressing until creamy and well combined.

Serve on your Game Day Platter in its own bowl, using as a spread for various veggies, storing any leftovers in a glass container in the fridge for up to one week.

Calories: 40
Carbs: 1
Net Carbs: 1
Protein: 1
Fat: 4


Bacon Wrapped Lil’ Smokies
Serves 8

Prep Time: 5 minutes
Cooking Time: 12-15 minutes

Ingredients:
1 14-ounce package of lil’ smokies (about 40 links)
20 pieces of bacon

Instructions:

Preheat your oven to 400 degrees Fahrenheit.

Place your lil’ smokies in a bowl.

Cut bacon strips in half and carefully wrap one half strip around 1 lil’ smokie until you have wrapped each link.

Bake in the oven on a baking sheet lined with parchment paper until the bacon is done to your liking, about 12-15 minutes, checking in to make sure they do not overcook.

Serve on your Game Day Platter in its own bowl, storing any leftovers in a glass container in the fridge for up to one week.

Calories: 260
Carbs: 2
Net Carbs: 2
Protein: 12
Fat: 23

Mini-Pepper Nachos
Serves 8

Prep Time: 5 minutes
Cooking Time: 12-15 minutes

Ingredients:
20 mini-peppers, seeded and sliced
4 ounces of extra sharp cheddar cheese, grated
2 tablespoons sliced black olives
1 medium avocado, peeled and diced
¼ cup fresh cilantro or chives, minced
1 tablespoon ketchup
1 tablespoon olive oil
1 tablespoon stoneground mustard
1 tablespoon hot sauce

Instructions:

Preheat your oven’s broiler.

Arrange sliced mini-peppers on an oven-safe tray or baking sheet line with parchment paper.

Sprinkle with shredded cheese and bake under the broiler until the cheese has melted and starts to brown.

While it is baking, prepare a quick sauce by combining ketchup, olive oil, stoneground mustard and hot sauce in a squeeze bottle or small bowl and set aside.

When done, remove the pepper from the oven and carefully sprinkle with sliced black olives, diced avocado and fresh cilantro or chives.

Drizzle with hot sauce using a squeeze bottle or a large spoon.

Serve on your Game Day Platter, storing any leftovers in a glass container in the fridge for up to one week.

Calories: 110
Carbs: 6
Net Carbs: 4
Protein: 4
Fat: 8