1/2 cup (1 stick) unsalted butter, cut into pieces
6 ounces semi-sweet or bittersweet baking chocolate bars, finely chopped
2/3 cup sugar
2 teaspoons espresso powder
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
1/2 teaspoon baking powder
 
Preheat oven to 350°F. Grease an 8-inch round cake pan (a cast iron pan will also work fine). Line with parchment paper, then generously grease the parchment paper.
 
In a double boiler, combine butter and chopped chocolate, stirring until completely melted and smooth. Let cool for 2-3 minutes.

Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. Whisk in the cocoa powder, salt, and baking powder.

Pour and spread batter into prepared pan.

Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. Place the cake on the center rack and shut the oven door so steam gets trapped inside.
 
Bake for 30-40 minutes until the edges are set and a toothpick inserted into the center of the cake comes out clean. Begin checking it at 25 minutes.

Remove from the oven to a cooling rack, and cool for 10 minutes in the cake pan.

Run a sharp knife around the edges, then quickly invert cake onto a serving plate or cake stand. Cool completely.

Top with mocha whipped cream.
​
Mocha Whipped Cream

​1 teaspoon espresso powder
1 teaspoon warm water
1 cup cold cannabis-infused heavy cream (recipe follows)
3 tablespoons confectioners’ sugar 
1 tablespoon unsweetened cocoa powder
 
Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes.
 
Using a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
 
Cannabis-Infused Heavy Cream
 
32 ounces heavy cream
1 - 2 grams cannabis flower, ground
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often with a wooden spoon.
 
As soon as it begins to simmer, reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Let cool.
 
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before milk runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth.

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.
 

Dutch Babies are kind of a cross between a crepe and a popover, and they’re absolutely delicious. They’re usually made with flour and served with lemon or fruit preserves and powdered sugar—so not exactly the healthiest choice as I do my best to avoid carbs and sugar.
 
The good news is, there’s a Keto-friendly option! This Canna-Keto Margherita Dutch Baby calls for marinara and fresh mozzarella on a fluffy bed made from eggs, almond flour and Parmesan. You can make your own marinara from the tomatoes in your garden, or if you’re in a hurry, Rao’s jarred marinara is pretty damn good.
 
This is amazing right out of the pan, and it keeps really well in the refrigerator for snacking.
​



​Serves 2

10-12 (about 2 pounds) or 1 28-ounce can of peeled whole tomatoes
¼ cup water
¼ cup cannabis-infused extra-virgin olive oil
8 cloves garlic, peeled and sliced thinly
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2-3 stems fresh oregano
4 large eggs, yolks separated from whites
¼ teaspoon cream of tartar
1 tablespoon duck fat (you can sub butter)
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
⅓ cup no-sugar-added marinara sauce
4 ounces fresh mozzarella, sliced
1 tablespoon chopped fresh basil
Salt and pepper to taste
 
Heat olive oil over medium heat in nonstick skillet. Stir in garlic slices until they turn golden.

Add tomatoes and water. Simmer, stirring occasionally, for about 5 minutes.

Add oregano. Simmer, stirring occasionally, for about 15 minutes.
 
 Meanwhile, combine egg whites and cream of tartar in a medium-size bowl. Beat with an electric mixer until stiff peaks form.

Preheat the broiler to high.

Grease an 8-inch cast iron skillet with duck fat or butter and place over medium heat.

Gently fold egg yolks, Parmesan, and Italian seasoning into the egg whites.

Pour mixture into the hot pan. Cook for 1 minute.

Broil for 5 minutes. Remove from oven.

Top with the tomato sauce and mozzarella slices. (You'll probably end up with extra sauce for later.)

Broil for about 5 minutes more, until the cheese is melted.

Top with fresh basil.

Makes 9 large or 12 small muffins

2½ cups almond flour
¼ teaspoon baking powder
½ teaspoon salt
1 egg
¼ cup unsalted cannabis-infused butter, melted and cooled to room temperature
3/4 cup heavy cream
1/4 teaspoon almond extract
1/8 cup Swerve sweetener
½ teaspoon baking soda
½ cup fresh blueberries
Muffin pan
 
Preheat oven to 375 Fahrenheit. If not using a silicone muffin pan, grease muffin pan or line with cupcake papers.

In a small bowl, whisk together almond flour, baking powder, and salt.

In a large bowl, whisk together melted butter, heavy cream, egg, almond extract, Swerve, and baking soda.

Add almond flour mixture to wet ingredients. Stir gently to combine.

Fold in blueberries.

Spoon batter into the muffin tin.

Bake about 15 minutes, until a toothpick inserted into a muffin comes out clean.

Allow muffins cool for 10 minutes in the pan before eating.
​
Store in the refrigerator.

Aside from a little preparatory chopping, this couldn’t be easier to make. Infuse with a lemony sativa for a great dinner party appetizer.
 
Serves 4
 
1 cucumber, peeled and chopped
2 poblano peppers, chopped
3 ripe yellow tomatoes, chopped
1/8 cup chopped white onion
1 avocado, chopped
1 cup vegetable stock
1 teaspoon freshly squeezed lemon juice
2 tablespoons cannabis-infused extra-virgin olive oil
¾ cup parsley
1 clove garlic
1 teaspoon salt
Fine mesh sieve or coffee filter and colander
 
Combine all ingredients in blender or food processor and blend until smooth.
 
Press through sieve or colander lined with coffee filter and press firmly to get all the juice through. Discard or compost solids.
 
Refrigerate for at least 2 to 3 hours before serving.
 
To serve, pour into small cups and garnish as desired.

¼ to 1/2 ounce dried and cured cannabis
Distilled water
¼ pound butter or 8 ounces oil, room temperature
French press
Baking sheet
Paper towels
​Parchment paper
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
 
Preheat oven to 240 degrees Fahrenheit.
 
Place cannabis in French press and cover with distilled water. After 12 hours, press cannabis and empty water. Repeat for 24-48 hours until water runs clear.
 
Drain water from cannabis, squeeze out excess water, and chop cannabis coarsely. Line baking sheet with two paper towels and place cannabis in a single layer to dry for about 2 hours.

Line baking sheet with parchment paper. Spread out cannabis in single layer. Bake for 40 minutes. Remove and let cool.
 
Fill crockpot three-quarters full with water and set on low heat.
 
Combine cannabis with oil or butter in Mason jar and screw on lid. Stir gently until cannabis is well-integrated.
 
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 4-8 hours.
 
Remove jar from crockpot and let cool slightly.
 
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
 
Carefully pour the butter or oil through the strainer, scraping out as much as you can from the jar.
 
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
 
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.

​Served on greens, this is perfect for breakfast, lunch or dinner, and it’s easy to make. You can save time by making it with a roasted chicken from the market, and you can throw in grapes instead of dried cranberries (or skip both altogether) and walnuts instead of pecans. This is best when it can be refrigerated overnight.
 
Serves 4 - 6
 
4 cups chicken, boiled and cut or shredded into bite-size pieces
3 cups celery, diced
1 4-ounce jar whole mushrooms
½ cup pecan pieces, toasted
4 slices bacon, crumbled
¼ - ½ cup dried cherries (or cranberries)
1 cup Cannabis Coconut Mayo (recipe follows)
1 cup sour cream
1 teaspoon salt
2 tablespoons lemon juice
 
Combine chicken, celery, mushrooms, pecans, bacon, and cranberries or cherries in a large bowl. In a separate bowl, blend mayonnaise, sour cream, salt and lemon juice. Fold into chicken mixture and stir until well combined.
 
Chill thoroughly, preferably overnight, before serving.
 
Cannabis Coconut Mayo
 
Having all ingredients at room temperature is the key to successful emulsions, including this one, so get all the ingredients to room temp before you make this. Once made, it can be stored in the fridge for a week or until the expiration date of the egg you make it with. I’ve never had it around long enough to know anything about freezing it, but I’m sure you could.
 
Makes about 1-/2 cup
 
1 egg, room temperature
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
2 teaspoons lemon juice, room temperature
1-1/2 cups cannabis-infused coconut oil (recipe follows), melted to liquid
Salt to taste
Blender
 
Blend eggs, mustard, lemon juice and vinegar at medium speed until smooth.
 
Turn blender to low speed. Pour oil in a fine stream into blender and blend on low until mayonnaise thickens. If it’s too runny, add oil. If too firm, add water.
 
Add salt to taste and blend on low one last time.
 
Store in labeled container in refrigerator for one week or until egg’s expiration date.
 
 
Cannabis Coconut Oil
 
¼ to 1/2 ounce dried and cured cannabis
¼ cup coconut oil, room temperature
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
 
Place cannabis in coffee grinder and grind until it’s almost a fine powder. You can use a mortar and pestle if you don’t have a coffee grinder. Set aside.
 
Fill crockpot half to three-quarters full with water and set on low heat.
 
Place oil into Mason jar. Place jar in water in crockpot to melt it.
 
Once the oil has liquefied, scrape out all cannabis from grinder and combine with oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
 
Place jar in crockpot, place lid on crockpot and let simmer on low for about 8 hours.
 
Remove jar from crockpot and let cool slightly.
 
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
 
Carefully pour the butter or oil through the strainer, scraping out as much as you can from the jar.
 
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
 
Once oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months.
 
 

​With only two teaspoons of cannabis-infused olive oil and not much fat, this dish delivers a mild, gentle experience that won’t knock you off your feet.

Serves 4

2 ounces raw sashimi-grade tuna, cut into cubes
1 to 2 tablespoons dried nori, minced
½ cup edamame, shelled
1/2 cucumber, cut into thin matchsticks
¼ carrot, cut into thin matchsticks
1/2 avocado, cut into small cubes
1/4 cup dried sour cherries (optional)
2 tablespoons gluten-free Tamari sauce
2 teaspoons cannabis-infused extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
2 cups cooked rice
1 green onion, thinly sliced
1 teaspoon sesame seeds
Put tuna, nori, edamame, cucumber, carrot, avocado, dried cherries (if using), Tamari, olive oil, and sesame seeds in a medium bowl. Toss gently until well combined.
Season with salt and pepper to taste.

Place rice in bottom of each bowl and spoon tuna mixture on top. Top each bowl with green onions and sesame seeds. Serve.