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Looking for a quick and tasty breakfast option that fits your keto lifestyle? These Keto Peanut Pancakes are not only delicious but super easy to whip up! #KetoBreakfast #HealthyEats #LowCarbLiving #PancakeLovers #NuttyGoodness Ingredients: - 1 cup almond flour - 2 tablespoons natural, unsweetened peanut butter - 2 large eggs Directions: 1. In a mixing bowl, toss together the almond flour, peanut butter, and eggs. Stir until you achieve a smooth batter. 2. Heat a non-stick skillet over medium heat, allowing it to get nice and warm. 3. Pour small amounts of batter onto the skillet to form pancakes. 4. Cook until you see bubbles forming on the surface, then flip them over and cook until they turn golden brown. 5. Serve warm, and enjoy the nutty goodness! Nutritional Values (per serving): - Serving Size: 2 pancakes - Calories: 320 - Protein: 14g - Fat: 26g - Carbohydrates: 10g - Fiber: 4g - Net Carbs: 6g These pancakes are not just a breakfast staple; they’re a perfect way to kickstart your day with energy and satisfaction. Enjoy and let the flavors speak for themselves!

COLOSSAL SPICY CHORIZO & JALAPEÑO PIZZA Ingredients: 1 cup spicy chorizo, cooked & crumbled 1/2 cup sliced jalapeños (fresh or pickled) 2 cups shredded mozzarella 1/2 cup pizza sauce 1 lb pizza dough 1/2 red onion, thinly sliced Optional: cilantro or smoked paprika Instructions: 1⃣ Spread sauce over rolled-out dough. 2⃣ Top with chorizo, jalapeños, onions, and cheese. 3⃣ Bake at 450°F for 12–15 min until crust is golden and cheese bubbly. 4⃣ Garnish with cilantro or sprinkle smoked paprika for extra kick. Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4

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Austrian Sachertorte – Rich Chocolate Cake Sachertorte is a decadent Austrian chocolate cake layered with apricot jam and coated with a smooth dark chocolate glaze. A true Viennese indulgence. Ingredients (Serves 8): • 150g dark chocolate • 150g unsalted butter • 100g powdered sugar • 6 eggs, separated • 100g all-purpose flour • 200g apricot jam • For glaze: 100g dark chocolate, 80ml heavy cream Instructions: 1. Melt chocolate and butter; cool slightly. 2. Beat egg yolks with sugar until pale, add chocolate mixture. 3. Fold in flour gently. 4. Whisk egg whites to stiff peaks, fold into batter. 5. Bake at 170°C (340°F) for 40–45 mins. Cool. 6. Slice cake horizontally, spread apricot jam, reassemble. 7. Prepare glaze by melting chocolate with cream, pour over cake. Chill before serving. Austrian Tip: Serve with whipped cream to balance the rich chocolate flavor.

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