KetoFLEX 12/3 Kitchen: Finger Foods by the Fire

There’s nothing cozier during the holidays than gathering friends and family by the fire to enjoy a sampling of your favorite nibbles. This month, we share a combination of KetoFLEX 12/3 healthy and hearty appetizer recipes for our PreCODE and ReCODE members, such as Crudité Wreath with Goat Yogurt Dip, Grilled Shrimp with Horseradish Dip, and Cranberry Salsa (recipe below).

Cranberry Salsa

Elevate your holiday table with our vibrant Cranberry Salsa made with allulose, a keto-friendly sweetener. Bursting with the cognitive benefits of fresh cranberries and the zesty kick of jalapeno, this sweet yet tart salsa is not just a festive treat but a mindful addition to support brain health during your celebrations. 

Serve with grain-free seed crackers or as a delightful topping for any KetoFLEX 12/3 protein. 

Yield: 4 Servings

Tips:
● For this recipe, you will need a food processor or high-speed blender.

● Note that the carbs from allulose appear to be on the higher side, but they are not absorbed by the body and, as such, can be considered a zero-carb ingredient.

Ingredients:

● 1 cup fresh cranberries, rinsed
● 1/2 red onion, finely chopped
● 1 jalapeño, seeds removed and finely chopped
● 1/4 cup fresh cilantro, chopped
● 1 lime, juiced
● 2 tablespoons allulose (adjust to taste)
● A pinch of salt

Directions:

1) In a food processor or high-speed blender, pulse the fresh cranberries until coarsely chopped.

2) Transfer the chopped cranberries to a mixing bowl.

3) Add finely chopped red onion, jalapeño, and fresh cilantro to the bowl.

4) Squeeze the juice of one lime over the mixture.

5) Sprinkle allulose and a pinch of salt over the ingredients.

6) Mix everything together until well combined.

7) Taste the salsa and adjust the sweetness with more allulose if needed.

8) Refrigerate for at least an hour before serving to let the flavors meld.