Serves 1
 
2 ounces mango nectar
 
½ ounce freshly squeezed lime juice (preferably key limes)
 
½ ounce freshly squeezed lemon juice
 
2 ounces ginger beer
 
1 packet Stillwater Ripple (10 milligrams THC or CBD)
 
1 lime wheel, for garnish
 
 
Fill cocktail shaker with ice. Add mango nectar, lime juice and Ripple. Shake well.
 
Strain into ice-filled glass or cup.
 
Pour ginger beer over to fill cup.
 
Garnish with lime wheel.
 

​1 cup Italian-style Panko bread crumbs
4 teaspoons cannabis-infused olive oil
1 teaspoon salt
4 cups uncooked elbow macaroni
2 tablespoon butter
2 eggs, beaten
2 cups milk
3 cups shredded sharp cheddar cheese
3 cups shredded mozzarella cheese
3 cups Parmesan cheese
2 teaspoons truffle oil
Truff white-truffle-infused hot sauce
mini muffin tin, greased

Preheat oven to 350 F.
Cook macaroni in salted water for 8 minutes, until al dente. Drain.
In a bowl, combine bread crumbs, olive oil, and salt.
Combine butter, egg, and macaroni.
Stir in all but 1/2 cup of the sharp cheddar cheese, milk, and truffle oil. Stir until well combined.
Spoon into muffin tins.
Top with reserved cheese and bread crumbs.
Bake for 30 minutes. Let cool for 5 minutes before removing from muffin tin.
Garnish with truffle hot sauce.

You can use canna-butter instead of canna-ghee for this recipe, but it will no longer qualify as Keto. You could also dunk these in cannabis-infused ghee or butter before rolling them in the cinnamon mixture IF you have the tolerance for that level of potency.
 
2 large eggs, room temperature
¼ teaspoon unsweetened almond milk
1 teaspoon vanilla extract
4 tablespoons cannabis-infused ghee, melted, divided
3/4 cup Swerve sweetener, divided
1 cup super-fine almond flour
½ tablespoon coconut flour
¼ teaspoon xanthan gum
4 teaspoons ground cinnamon, divided
1-1/2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon sea salt
greased mini muffin pan
baking rack
 
Preheat oven to 350 F.
 
Whisk together eggs, almond milk, apple cide vinegar, melted ghee, vanilla and ¼ cup Swerve in large bowl.
 
In a separate smaller bowl, whisk almond flour, coconut flour, xanthan gum, 2 teaspoons of the cinnamon, baking powder, baking soda and salt.
 
Slowly add dry ingredients to wet ingredients in large bowl and stir to combine.
 
Spoon batter evenly into muffin tin.
 
Bake for 12-14 minutes until toothpick inserted into cake comes out clean.
 
While they’re in the oven, melt 2 tablespoons ghee. Stir together ½ cup Swerve and 2 teaspoons cinnamon.
 
Remove from pan and transfer to baking rack to cool.
 
When they’re cool enough to handle, dunk each cake into melted ghee, then roll in cinnamon.