Keto On, My Wayward Son

Snickerdoodle Tart Crust (4 Mini Tarts) INGREDIENTS 1/2 Cup (40g) Snickerdoodle Protolyte (Promo Code: Dani10) 1/2 Cup Lupin Flour ( g) 1/2 Cup Almond Flour (52g) 1/4 Cup Erythritol 4 Tbsp Butter, melted 8 Drops One On One Flavors "Pie Crust" Drops 1/8 tsp Pink Salt  PROCESS: Preheat oven to 325 degrees. Mix all dry ingredients together.  Add flavor drops to your melted butter, then pour it into the dry mixture and combine with a fork. (It will seem crumbly, but it comes together!) Press crust mixture into your pie pan or tart pans. Pack it in really well with the bottom of a measuring cup or a glass.  Place in oven for about 10 - 14 minutes. (This will depend on your oven and baking dishes. Check and remove from oven when the crust edges begin turning brown) Set aside to cool completely. Marshmallow Pie Filling (4 Mini Tarts) INGREDIENTS: 1/4 Cup Allulose 1/2 Cup Erythritol 1.5 Tbsp Beef Gelatin Powder + 2Tbsp Water 1/4 Cup Water 1 Egg White (3

INGREDIENTS 1 Cup Heavy Whipping Cream   2/3 Cup Unsweetened Almond Milk ¼ Cup Water 1/3 Cup Pumpkin Puree 2 Egg Yolks ¼ tsp Guar Gum 15g VMI Sports Protolyte Snickerdoodle (Promo Code: Dani10) 8g Salted Caramel Perfect Keto Collagen (Promo Code: KetoOn) ¼ tsp Pumpkin Pie Spice ¼ tsp Pumpkin Spice Emulsion 3 Tbsp Erythritol 2oz Lolli’s Cinnamon Pecan Low Carb Cookie Clusters (Promo Code: KetoOnDani) PROCESS Add HWC, Almond Milk, Water, Erythritol, Pumpkin Puree, Pumpkin Pie Spice, and Pumpkin Spice Emulsion to a saucepan over low heat. Once warm, temper your eggs by whisking the yolks together in a separate bowl. Mix a ladle full of your ice cream mixture into the egg yolks and whisk. (I do this a couple times to really dilute the yolk mixture). Pour the egg yolk mixture back into the saucepan with the ice cream mix, whisk together. Add your Collagen and Protolyte to the ice cream mixture and whisk together. Next you will add the Guar Gum by using

Stuffing marshmallows full of all of my favorite things has become one of my newest hobbies. This time around I had a fresh batch of Lolli's Low Carb Granola on hand, a packaged of dried blueberries I had been trying to find the perfect use for, and a leftover eggwhite from an ice cream experiment. It's honeslty like the stars aligned in the middle of my kitchen.. Jumping in!  INGREDIENTS: ¼ Cup Allulose ½ Cup Erythritol Lolli’s Low Carb Granola, Crumbled. ( KetoOnDani for a discount on your granola order! ) 1 Egg White (30g) 1.5 Tbsp Beef Gelatin Powder 2 Tbsp Water (for the gelatin) ¼ Cup Water 1 Tbsp Cinnamon Roll Jordan’s Skinny Syrup Dried Blueberries (No Sugar Added), Chopped. PROCESS: Begin by preparing a sheet/container/mold for your marshmallow mixture. I use a deep baking sheet, place a layer of parchment paper down, and then either sprinkle with coconut flour or give a quick spritz with coconut oil cooking spray. Then just set aside

INGREDIENTS: 56g Sweet Cream Butter 1 Tbsp Allulose 3 Tbsp Brown Swerve 1/2 Cup Heavy Whipping Cream 1/2 tsp LorAnn Oils Butterscotch Flavor PROCESS: Melt butter in small saucepan over medium low heat until golden brown. Add Allulose, Brown Swerve, Heavy Whipping Cream, and Butterscotch Flavor and whisk until all combined.  Turn the heat to very low, and set a time for 15 minutes. Do not stir. When your timer goes off, remove saucepan from heat and whisk it all together again. It will seem thinner than you want at this point. Allow sauce to begin cooling, whisking all together every 5 or so minutes to ensure it combines and cools properly. (It will thicken up as it cools off) Transfer to glass jar and store in the refrigerator.  **It will 'harden' in the fridge. You can pop it back in the microwave at 30% power for 10 seconds at a time, whisking in between, in order to bring it back to ooey gooey thick butterscotch sauce!

Ingredients: 2 Chayote Squashes (226g), cubed 2 Apple Cinnamon Tea Bags  2 Cups Water 1.5 Tbsp Sweet Cream Butter 2 tsp Lemon Juice 3/4 tsp Apple Pie Spice 1/4 tsp Cinnamon 1 Tbsp Brown Swerve 1 Tbsp Pyure 9 drops One on One flavors Double Apple Process: Toss 2 cups of water into a pot with your tea bags and begin to bring to a boil. (I do this while I am cubing my chayote) Remove tea bags from water, and replace with Chayote cubes. While Chayote boils, mix together Butter, Spices, Lemon Juice, One on One drops, and Sweetener in a small bowl. Set aside. Allow Chayote to boil until soft. (I boiled all of the water/tea out of the pot before it was soft enough for my liking) , if you have water left, strain and return chayote to pot. Turn heat down to medium/low. Add your butter/spice mixture to pot with Chayote and allow to all cook down together on low heat.  Pop immersion blender into the pot and give it a good blitz. Enjoy!

As I mentioned on my Instagram - VMI Sports reached out to see if I wanted to create a recipe for them using their Protolyte Protein Powder. To which I replied with a resounding YES PLEASE, and immediately started planning all of the strawberry flavored recipes. This recipe comes in three parts. I feel like it will be easiest to break it down into the individuals to avoid confusion.... hopefully. Strawberry Protein Cupcakes INGREDIENTS  1/2 Scoop (15g) Strawberry Protolyte   40g Almond Flour 1/2 Tbsp (3g) Oat Fiber 1 Tbsp (5g) Lupin Flour 2 Tbsp Sweet Cream Butter, Softened 1/8 tsp Xanthan Gum 1 Egg 1/8 tsp Salt 1 Tbsp Greek Yogurt 3/4 tsp Baking Powder 4 drops Stevia Glycerite 1/4 tsp Strawberry Extract (optional) Red Food Coloring (optional) PROCESS Preheat oven to 350 degrees and line 6 cavities of a cupcake pan. Add all of your dry ingredients (Protolyte, Almond Flour, Lupin Flour, Oat Fiber, Xanthan Gum, Baking Powder, & Salt) to a small bowl and