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    I learned at a young age that cocktail sauce should hurt. My dad, Max, and the Mother were known far and wide for serving their Walnut Room restaurant and catering customers the spiciest cocktail sauce known to mankind. Jumbo prawns and fresh, plump oysters were garnished with a dollop of mind-blowing heat to balance out the natural sweetness of seafood. My own version of Zesty Cocktail Sauce is tamed down but still flavorful. I continue to use freshly grated horseradish in this sauce, just as my parents taught me. To make it keto, I incorporate my Heirloom Tomato Catsup and liquid aminos to replace Worcestershire sauce. Gluten free, sugar free, and low carb, this recipe will add zing to your seafood meals.

    I don’t think I know anyone who doesn’t eat catsup. If I do, they’re not American. I understand that it is a favorite in the White House to be served on well-done steak (insert bald eagle noises here). A staple condiment, it can be found on everything from a quick breakfast to a late-night snack. My version, Heirloom Tomato Catsup, combines gourmet ingredients while maintaining the familiar tang. My simple, fast recipe is gluten free, sugar free, and low carb. I use it in things like Bison and Pork Meatloaf and Zesty Cocktail Sauce. You can also put it on All American favorites like scrambled eggs, hot dogs, and hamburgers. The versatility makes this condiment KetoLuxe.

    Sam’s not a fan of Meatloaf, so we don’t eat it very often at home. However, I can’t live without it in my life. To make a keto recipe, I use pork rinds instead of breadcrumbs. I also use bison instead of ground beef to make it lower in fat. Sugar free, gluten free, and low carb, this entrée was pretty easy to ketofy.