In a blender add the eggs, almond flour, cinnamon and sweetener. Blend to make the batter. Heat some butter on a skillet or non stick pan and then pour in the batter. You can make 1 large pancake or 3 small ones. I like to cover the pancake and cook for 2 min of a low heat so that when I flip it the batter doesn't fly since the steam cooks the pancake. You can otherwise cook for 2 min on a medium heat before flipping. Serve the pancakes with some butter and Keto friendly syrup.

Heat a tablespoon of the coconut cream in a wok till it's frothy and bubbling. Then add in the curry paste and cook till fragrant. Add in the chicken, season with salt and cook for 3-4 minutes. If the paste is sticking to the wok use a bit of water to deglaze the wok. Then add in the coconut cream and cover and cook with a lid till the chicken is fully cooked through.

Pre-heat your oven to 200C/400F. Chop your tomatoes in half and then add to a roasting tray along with the garlic and then season with salt and pepper and also the olive oil. Mix well and then roast for 50 minutes. If you don't have an oven you can cook them in a saucepan. Then transfer the tomatoes, garlic, oil, juices etc from the roasting tray into your blender and blend to a smooth consistency. Strain the soup into a saucepan and discard any grizzly bits which is mostly skin and seeds. Heat the soup on a low heat and add water to thin it if it's too thick. Also add in the heavy cream, taste for seasoning and add salt and pepper as required. Serve in a bowl with a drizzle of good olive oil and fresh pepper

Season the steaks on both sides with salt and pepper. Heat some avocado oil in a cast iron pan and once smoking add in the steaks. Now you can cook the steak to your liking. I like to go by touch and feel but use a cooking thermometer for a more accurate cook. After flipping the steaks over I add in the butter and baste the steaks in the butter. Once done I remove them from the pan and then add the spinach to the same pan. Cook the spinach till it wilts down and then add your cream and season with salt and pepper. Cook longer to dry out the liquid if you prefer it that way or leave it a bit more fluid. Serve the steaks along with the spinach.