Keto Taco Soup

There’s nothing quite as comforting as a good bowl of soup. Enjoy this Keto Taco Soup that is fuss-free and ridiculously easy to make and packed to the brim with incredible flavor.

Prep Time 15 minutes
Cook Time 20 minutes
Servings 5 servings
Calories 297 kcal
Ingredients
1 tbsp olive oil (or ghee or butter)
1 small onion (70g), finely diced
2 cloves garlic
1 lb ground beef (453g)
2 tbsp taco seasoning (use seasonings in my Taco Zucchini Boats)
1/2 medium red pepper (60g), diced small
1/2 medium yellow pepper (60g), diced small
1/2 medium green pepper (60g), diced small
1 can chopped tomatoes (400g)
2 tbsp tomato puree (1-2 tbsp)
2 cups beef broth (or chicken broth)
1/2 tsp salt (1/2-1 tsp salt depending on if there is salt in your taco seasoning)
1/4 tsp cracked black pepper Optional
To Serve (Optional):
1 avocado diced
4 tbsp sour cream
1/4 cup shredded cheddar cheese (or Mexican shredded cheese)
3 tbsp fresh cilantro chopped
2 jalapeno’s Optional, chopped
low-carb tortilla chips Optional
Instructions

In a dutch oven or non stick soup pan, heat the oil, ghee or butter. Add the onion and cook for 2 minutes on medium heat. Add the garlic and fry for a further 30 seconds.

Add the ground beef, breaking it up with a wooden spatula as it cooks, until browned (approximately 4 – 5 minutes). If desired, drain and discard the fat.

Add the taco seasoning and chopped peppers and fry for 1 further minute.

Add the chopped tomatoes, puree and broth. Season with salt, optional cracked black pepper. Stir well.

Reduce to a simmer and cook for 15 – 20 minutes until thick and flavorsome.

Adjust the seasoning to taste and top with avocado, sour cream, shredded cheese, and cilantro. Top with optional jalapeños and low-carb tortilla chips.

Storage: Refrigerate in Tupperware for up to 3 days or freeze for 3 months

Recipe Notes

Net Carbs: 6g per serving

Optional jalapeños and low-carb tortilla chips have not been calculated in the nutritional info.

Nutrition Facts
Keto Taco Soup
Amount Per Serving (1 serving)
Calories 297
Calories from Fat 189
% Daily Value*
Fat 21g
32%
Saturated Fat 7g
44%
Cholesterol 64mg
21%
Sodium 857mg
37%
Potassium 571mg
16%
Carbohydrates 8g
3%
Fiber 2g
8%
Sugar 4g
4%
Protein 18g
36%
Vitamin A 669IU
13%
Vitamin C 57mg
69%
Calcium 53mg
5%
Iron 3mg
17%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Keto Turkey Kale Rice Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings @ 1.75 cups
Calories 81 kcal
Ingredients
1 tablespoon avocado oil or olive
1/2 cup shallots chopped
1 clove garlic minced
1/2 cup carrots sliced
1 cup celery sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups turkey cooked, chopped
4 cup turkey broth or chicken or bone broth
4 cups water
1 cup miracle rice
4 cups kale stems removed, chopped or 100 grams
optional topping: 1/4 cup fresh chopped parsley grated Parmesan cheese
Instructions
Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
Add salt, pepper, basil, oregano, and thyme and cook about a minute more.

Add all the ingredients, except miracle rice to a large crock pot.

Cook 3-4  hours on high until kale is soft. Rinse miracle rice well and drain then add to pot the last 30 minutes of cooking time.

Top with fresh parsley and Parmesan cheese.
Recipe Notes

Net Carbs 6g

This recipe was first published in January 2013 using white rice. Updated in December 2019 using miracle rice, and updated photos.

If you”re not a fan of miracle rice, you could swap it  with cauliflower rice. Please note that will increase your total carbs.

Nutrition Facts
Slow Cooker Keto Turkey Kale Rice Soup
Amount Per Serving (1 serving @ 1.75 cups)
Calories 81
Calories from Fat 36
% Daily Value*
Fat 4g
6%
Saturated Fat 1g
6%
Cholesterol 18mg
6%
Sodium 783mg
34%
Potassium 373mg
11%
Carbohydrates 5g
2%
Fiber 1g
4%
Sugar 1g
1%
Protein 8g
16%
Vitamin A 4754IU
95%
Vitamin C 49mg
59%
Calcium 75mg
8%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.

No Bake Sugar Free Coffee Cheesecake

Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 337 kcal
Ingredients
Crust
3/4 cup unsweetened shredded coconut unsweetened
1/4 cup unsweetened cocoa powder unsweetened
1/2 cup sunflower seeds unsalted raw
1/4 cup Swerve sweetener
1/4 tsp salt
4 tbsp butter room temp
Filling
3/4 cup coffee hot
2.5 teaspoons gelatin
16 ounces cream cheese room temp
2 tsp coffee extract
2 tsp vanilla liquid stevia
1/4 tsp salt
1 cup heavy whipping cream
Topping
2 ounces 85 % dark chocolate
1 tbsp coconut oil
Instructions
Place coconut and sunflower seeds into food processor and blend until ground well.
Add the rest of the crust ingredients into food processor and process until smooth.
Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
Pour hot brewed coffee into a bowl or cup.

Pour in gelatin and stir until dissolved. Set aside to come to room temperature.

Add cream cheese into a stand mixer and blend on high until smooth.

Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.

Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
Pour onto crust in pan.
Refrigerate for 3 hours or overnight.
When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.
Recipe Notes

This recipe was first published in July 2015 and updated with video in August 2018.

Net Carbs: 4.3g

Nutrition Facts
No Bake Sugar Free Coffee Cheesecake
Amount Per Serving (1 slice)
Calories 337
Calories from Fat 288
% Daily Value*
Fat 32g
49%
Saturated Fat 20g
125%
Cholesterol 51mg
17%
Sodium 256mg
11%
Potassium 154mg
4%
Carbohydrates 6g
2%
Fiber 2g
8%
Sugar 1g
1%
Protein 5g
10%
Vitamin A 625IU
13%
Vitamin C 0.2mg
0%
Calcium 46mg
5%
Iron 0.9mg
5%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Hot Cross Buns In A Pressure Cooker

How To Make Hot Cross Buns In A Pressure Cooker

Ingredients

For the dough:

Ingredients, For the dough:

• 2 half cups strong white bread flour, sifted, plus extra for dusting
• 1 tsp salt
• 7g lively fast action dried yeast
• 75g caster sugar
• 150ml semi-skimmed milk, warmed (see tip)
• 50g unsalted butter, softened (see tip)
• 1 free-range egg, beaten

500g sturdy white flour

500g strong white flour, plus additional for dusting

7g sachet fastaction dried yeast

Ingredients:

For the dough:

2 cups (250g) plain flour, plus extra for dusting

1 teaspoon (5g) salt

1 x 7g sachet fast-action dried yeast

1 tablespoon (15ml) vegetable oil

150ml warm water

For the filling:

50g sultanas

50g combined peel

1 teaspoon (5g) floor cinnamon

For the glaze:

2 tablespoons (30ml) milk

1 tablespoon (15ml) honey

For the cross:

40g plain flour

1 tablespoon (15ml) water

1 tsp caster sugar

Caster sugar is a sort of sugar that has been processed to create small, uniform crystals. It is commonly used in baking, because it dissolves shortly and evenly, and adds a fragile sweetness to baked items. In this recipe, caster sugar is used to add a little little bit of sweetness to the recent cross buns, and to assist them brown on prime.

1 tsp salt

– 1 tsp salt

250ml warm milk

250ml heat milk

50g butter, softened

Ingredients:

• 50g butter, softened

1 egg

1 egg, beaten

For the crosses:

1.5 cups heat milk (105-115 degrees F)

2 Tbsp active dry yeast or one packet (2 1/4 tsp)

1/4 cup granulated sugar

2.5 cups all-purpose flour

1/2 tsp salt

6 Tbsp butter, softened

1 massive egg

1/2 cup golden raisins

1/2 cup dried cranberries

1/2 cup chopped walnuts or pecans, optional

For the crosses:

3/4 cup all-purpose flour

3-4 Tbsp water

100g plain flour

The buns are created from basic elements like 100g plain flour, which is a type of wheat flour that is generally utilized in baking.

50ml water

Ingredients:

250g plain flour, plus additional for dusting

75ml warm water

25ml vegetable oil, plus extra for greasing

15g caster sugar

1 tsp nice salt

7g active dry yeast

50ml water

40g blended fruit

1 egg, beaten

For the cross:

50g plain flour

1 tsp ground cinnamon

1 tbsp water

For the glaze:

Ingredients, For the glaze:

– 1 cup (240mls) milk

– 2 tbsp golden syrup

– 2 tbsp plain flour

– 2 tbsp butter

1 tbsp apricot jam

Ingredients:

• 1 tbsp apricot jam

1 tbsp water

The only ingredient not included in the bread dough is 1 tbsp water.

Once the Hot Cross Bun Recipe cross buns are made and cooled, they are then brushed with the 1 tbsp water and sprinkled with flour, creating the traditional hot cross bun look.

Method

To make the dough:

Method

To make the dough:

1. In a large bowl, whisk collectively the flour, sugar, cinnamon, blended spice, and salt.
2. In a separate bowl, whisk together the milk, water, yeast, and honey.
3. Add the wet ingredients to the dry elements and mix until a dough forms.
4. Turn the dough out onto a floured floor and knead for 5-7 minutes, or till easy and elastic.
5. Place the dough in a flippantly greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in measurement.
6. Punch down the dough and divide it into 12 equal items.
7. Shape the pieces into buns and place them in a strain cooker insert that has been frivolously greased.
8. Cover the buns with plastic wrap and let rise in a warm place for half-hour, or till doubled in dimension.

Put the flour, yeast, sugar and salt in a bowl and blend properly.

Method

Put the flour, yeast, sugar, and salt in a bowl and blend properly.

Make a nicely in the centre and pour in the warm milk.

Method:

• Make a properly within the centre and pour within the warm milk.

Stir until a dough forms, then tip out onto a flippantly floured surface and knead for 5 minutes till easy and elastic.

Method: Stir

until a dough forms, then tip out onto a lightly floured surface and knead for five minutes until smooth and elastic.

Put the dough in a flippantly oiled bowl, cover with cling film and depart in a heat place for 1 hour, or until doubled in measurement.

– Put the dough in a lightly oiled bowl, cowl with cling movie and leave in a heat place for 1 hour, or till doubled in size.

To make the crosses:

For the crosses:

With about 2 hours left on the show, make the crosses.

In a small bowl, whisk together the flour and water to type a easy paste.

Transfer the paste to a piping bag fitted with a small spherical tip.

Pipe crosses on the buns.

Leave to show for the remaining 2 hours.

Mix the flour and water collectively to type a paste.

In a large bowl, mix the flour and water. Stir until a paste varieties.

Roll out the paste on a flippantly floured surface to a thickness of about 2mm.

Roll out the paste on a frivolously floured surface to a thickness of about 2mm.

Cut out 24 strips of pastry, each about 10cm lengthy.

Cut out 24 strips of pastry, every about 10cm lengthy.

To assemble the buns:

To assemble the buns:

Brush the highest of each bun with the glaze.

Place the buns on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until the buns are golden brown.

Knock again the dough and divide into 24 items.

Turn the dough out onto a lightly floured floor, knock again and divide in two so that each makes 12 hot cross buns.

Roll each piece right into a ball and place on a greased baking tray.

Roll every bit into a ball and place on a greased baking tray.

Arrange the pastry strips over the buns to kind crosses.

Take two strips of pastry, cross them excessive of the bun so the ends meet on the sides. Repeat with the remaining strips of pastry to form two crosses on each bun.

Brush all the buns with somewhat milk and sprinkle generously with blended sugar and spices.

Cover with cling film and leave in a heat place for 30 minutes, or until doubled in dimension.

Method

1. Place the flour, sugar, yeast, mixed spice, and salt in a big bowl.

2. Gradually add the lukewarm milk, mixing properly until a dough types.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until easy and elastic.

4. Shape the dough right into a ball, place it in a lightly oiled bowl, cover with cling film, and leave in a warm place for half-hour, or until doubled in measurement.

To cook dinner the buns:

1. Grease a 7-inch springform pan.

2. In a large bowl, whisk together the flour, sugar, salt, and yeast.

3. In a small saucepan, warmth the milk and butter over medium heat until the butter is melted and the combination is warm to the touch.

4. Add the nice and cozy milk combination to the dry elements and stir until simply combined.

5. Cover the bowl with plastic wrap and let rise in a heat place for 1 hour, or till the dough has doubled in size.

6. Punch down the dough and divide it into 12 equal pieces.

7. Roll each piece of dough right into a ball and place it within the prepared springform pan.

8. Cover the pan with plastic wrap and let rise in a warm place for half-hour, or till the buns have doubled in size.

9. Preheat the oven to 375 levels F (190 degrees C).

10. Bake the buns for 20-25 minutes, or until they’re golden brown.

11. Let the buns cool within the pan for five minutes before inverting them onto a wire rack to chill utterly.

Pour 2cm of water into the strain cooker.

Pour 2 cm of water into the stress cooker.

Place the buns on a trivet within the stress cooker.

Method: Place the buns on a trivet within the strain cooker.

Lock the lid on the pressure cooker and cook dinner on high stress for quarter-hour.

Lock the lid on the stress cooker and prepare dinner on high strain for 15 minutes.

Release the stress and go away the buns to cool barely within the pressure cooker.

Method, Release the pressure and leave the buns to chill barely within the stress cooker.

To glaze the buns:

To glaze the buns:

• In a small bowl, whisk together the honey and water.
• When the buns are simply out of the cooker, baste them liberally with the honey glaze.
• Sprinkle the buns with the remaining cross-shaped dough pieces.

Heat the apricot jam and water in a small saucepan till smooth.

Method

Heat the apricot jam and water in a small saucepan till smooth.

Brush the glaze over the buns whereas they’re nonetheless heat.

Brush the glaze over the buns whereas they’re still heat. This will assist the glaze to set and give the buns a shiny finish.

Leave the buns to cool fully on a wire rack earlier than serving.

– Method

Leave the buns to chill utterly on a wire rack before serving.

Low Carb Hot Breakfast Cereal (Keto, Gluten Free)

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 people
Calories 409 kcal
Ingredients
1/4 cup almond flour
1/4 cup ground flaxseed
1/4 cup hemp hearts
2 tbsp chia seeds
1 tsp ground cinnamon
1 cup almond milk unsweetened
1 tsp maple extract
1/4 tsp Stevia Glycerite
pinch salt
optional: fresh berries, heavy cream, sugar free maple syrup
Instructions

Place all the ingredients in a bowl and stir to combine.

Microwave 2 minutes and stir together. You can also just heat this in a sauce pan over the stove until it starts to thicken.

Separate into 2 servings bowls and top with optional toppings if desired.

Enjoy or cover once cool and store in the fridge, reheat when ready to serve.

Recipe Notes

Net Carbs: 5g

This recipe was first published in February 2018 and updated with video in October 2019.

Nutrition Facts
Low Carb Hot Breakfast Cereal (Keto, Gluten Free)
Amount Per Serving (1 serving)
Calories 409
Calories from Fat 279
% Daily Value*
Fat 31g
48%
Saturated Fat 2g
13%
Sodium 170mg
7%
Potassium 211mg
6%
Carbohydrates 17g
6%
Fiber 12g
50%
Protein 18g
36%
Vitamin A 130IU
3%
Calcium 354mg
35%
Iron 6.2mg
34%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar-Free Paleo Pecan Snowball Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 112 kcal
Ingredients
8 tbsp Ghee or use butter if not paleo
1 1/2 cup almond flour 150 grams
1 cup pecans 120 grams, chopped
1/2 cup Swerve Confectioners Sweetener 78 grams
1 tsp vanilla extract
1/2 tsp vanilla liquid stevia
1/4 tsp salt
extra confectioners to roll balls in
Instructions
Preheat oven to 350 degrees F.
Place all ingredients into food processor and process until batter forms a ball. Pulse if needed.
Taste batter, adjust sweetener if needed.
Line a baking sheet with silpat or parchment.

Use a cookie scoop and make 24 mounds.

Roll each mound in the palm of your hand.
Place in freezer for 20-30 minutes.
Place in oven for 15 minutes or until golden around edges.
Allow to cool slightly.
Once able to handle roll each in some confectioners sweetener.
Allow to cool completely before storing in an air tight container.
Recipe Notes

Net Carbs: 1g

Nutrition Facts
Sugar-Free Paleo Pecan Snowball Cookies
Amount Per Serving (1 cookie)
Calories 112
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Saturated Fat 3g
19%
Cholesterol 12mg
4%
Sodium 24mg
1%
Potassium 16mg
0%
Carbohydrates 2g
1%
Fiber 1g
4%
Protein 1g
2%
Vitamin C 0.1mg
0%
Calcium 18mg
2%
Iron 0.4mg
2%
* Percent Daily Values are based on a 2000 calorie diet.

BAKED GARLIC LEMON TILAPIA

199.5 Cals 33.5 Protein 1 Carbs 7 Fats
TOTAL TIME:
30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
Classic sauce of butter, lemon and fresh parsley goes perfect with any fish. I try to eat fish twice a week. For a quick healthy dinner on a busy weeknight, this is simple and delicious.
INGREDIENTS
6 6 oz each tilapia filets
4 cloves garlic, crushed
2 tbsp butter
2 tbsp fresh lemon juice
4 tsp fresh parsley
salt and pepper
cooking spray
INSTRUCTIONS
Preheat oven to 400°.
Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.
Spray the bottom of a baking dish lightly with cooking spray.
Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley.
Bake at 400° until cooked, about 15 minutes.
Serving: 1piece fish, Calories: 199.5kcal, Carbohydrates: 1g, Protein: 33.5g, Fat: 7g, Sodium: 29mg, Fiber: 0.1gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:5

SHEPHERD”S PIE, LIGHTENED UP

275 Cals 22 Protein 31 Carbs 7 Fats
PREP TIME:
10 mins
COOK TIME:
1 hr 30 mins
TOTAL TIME:
1 hr 40 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
This lightened up Shepherd’s Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes would be perfect for all you meat and potato lovers out there!
INGREDIENTS
Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp reduced fat sour cream
salt and pepper
paprika
Filling:
1 lb 95% lean ground beef
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
2 tbsp flour, or use GF flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
kosher salt and pepper
INSTRUCTIONS
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
Preheat oven to 400°F.
In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
When cooked, set aside on a plate.
Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5 minutes before serving.
VIDEO
Serving: 1/6th of pie, Calories: 275kcal, Carbohydrates: 31g, Protein: 22g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 45mg, Sodium: 331mg, Fiber: 5g, Sugar: 3gBlue Smart Points:5Green Smart Points:6Purple Smart Points:3Points +:7

Low Carb Strawberries & Cream Popsicles Dairy & Sugar Free

Prep Time 5 minutes
Total Time 5 minutes
Servings 10
Calories 90 kcal
Ingredients
2 cups halved strawberries
1/2 cup egg whites 100% pasteurized
1 can 13.5ounce coconut milk
1 teaspoon vanilla extract
1 tablespoon powdered stevia
Instructions
In a blender add the strawberries and egg whites .
Blend until desired consistency.
Pour in the rest of the ingredients and blend on low until combined.
Pour into molds and allow to freeze for 4-6 hours or overnight.
Makes 28 ounces.
Recipe Notes

Weight Watchers PointsPlus: 2*

Nutrition Facts
Low Carb Strawberries & Cream Popsicles Dairy & Sugar Free
Amount Per Serving (1 g)
Calories 90
Calories from Fat 72
% Daily Value*
Fat 8g
12%
Sodium 25mg
1%
Carbohydrates 3g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.

PAN SEARED SCALLOPS WITH BABY GREENS AND CITRUS MOJO VINAIGRETTE

212 Cals 20.5 Protein 8.5 Carbs 9.5 Fats
YIELD:2 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
INGREDIENTS
1/2 lb 8 oz sea scallops
1 tsp unsalted butter
1/2 lemon
1 navel orange
1 small clove garlic, crushed
kosher salt and fresh pepper
1 tbsp extra virgin olive oil
2 cups mixed baby greens
2 cups baby arugula
1 tbsp red onion, chopped
INSTRUCTIONS
Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
Peel the remaining orange and chop into small chunks.
Arrange mixed greens and arugula in the center of a plate or platter.
Top with red onion.
Wash scallops and pat dry with a paper towel.
Season with salt.
Heat a medium size pan on a high flame.
When pan is hot, melt butter and place scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
Remove from the pan and arrange around the greens.
Arrange oranges on the plate and drizzle with vinaigrette.
Serving: 1/2 of recipe, Calories: 212kcal, Carbohydrates: 8.5g, Protein: 20.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 42.5mg, Sodium: 206.5mg, Fiber: 1.5g, Sugar: 4gBlue Smart Points:3Green Smart Points:8Purple Smart Points:3Points +:5