Keto On, My Wayward Son

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

Caramel is another item there are a million recipes for. I personally have a few I rotate between. I made this one specifically for an ice cream batch, and fell in love. Hope you enjoy it as much as I do! INGREDIENTS 2 Tbsp Cinnamon Omega Power Creamer 2 Tbsp Sweet Cream Butter 1/2 cup Heavy Whipping Cream 1 tsp ChocZero Maple Syrup (Affiliate. Discount code: Ketoonmywaywardson) 2 Tbsp Allulose 1 Tbsp Erythritol Sea Salt to Taste PROCESS Add your Power Creamer and Butter to a small saucepan over medium/low heat. Allow to lightly simmer until starting to turn golden. (It will not fully brown because of the additional fat sources, in my experience) Once golden, add in Allulose, Erythritol, and Heavy Whipping Cream. Whisk together. Then add in your ChocZero and whisk again. You can add the sea salt at this stage too. Once fully combined, turn the heat to low (very low) and set a timer for 15 minutes. Do not stir the caramel during this time. Once the timer goes

This is another one I feel you could make a variety of different ways, but I am going to share exactly what I did. I promise this one came out delicious, and it is for sure worth a make. INGREDIENTS ¼ Cup Coconut Milk ( canned ) ½ Cup Cashew Milk ¼ Cup Water 1 Cup Heavy Whipping Cream 3 Tbsp Erythritol ½ Tbsp Banana Split Jordan's Skinny Syrup 7 Drops Banana's Gone Nuts oooflavors ½ Scoop (6g) Unflavored Collagen ½ Scoop (15g) Isopure Protein Powder: Banana Cream 2 Egg Yolks ¼ Tsp Guar Gum 2 Brownies (I used Keto Candy Girl since they are fudgy and already in my fridge) 50g Walnuts PROCESS Add Coconut Milk, Water, Heavy Whipping Cream, Cashew Milk, Erythritol, Banana Split Skinny Syrup, and oooflavors drops to saucepan on low heat. (Just to warm up slightly. No need to boil)⁣  Crack eggs into a small bowl. Give a light whisk, then add about 2-3T of your cream mixture into the eggs. Whisk together. (To temper, so the eggs don’t cook. I usually do this 1

INGREDIENTS ½ Cup (52g)  Almond Flour 2 Tbsp (15g)  Lupin Flour ½ Scoop (8g)  Perfect Keto Salted Caramel Collagen   (can use KETOON for a discount if interested) 2 Tbsp Sweet Cream Butter 2 Tbsp  Coconut Oil Egg Yolk ¼ Cup Brown 'sugar'  (I make my own from Erythritol, Mapeline, and Stevia Glycerite) ¼ tsp Pink Salt ½ tsp Vanilla Extract ¼ tsp Baking Powder 1/8 tsp Guar Gum 1/8 tsp Cinnamon Cinnamon 'Sugar' Blend (I make this ahead of time and save the extra for future recipes.) PROCESS  Begin by preheating your oven to 350 and lining a baking sheet with parchment paper. In a small bowl, mix your dry ingredients: Almond Flour, Lupin Flour, & Collagen. Set aside. Cream together Butter, Coconut Oil, and Sweetener. Add in your egg yolk and vanilla. Then add guar gum salt, cinnamon, and baking soda. Pour your flour mixture into the wet ingredients, mix with a spatula first to ensure it doesn't go everywhere and then mix with a hand mixer

As I mentioned over on my Instagram, I was attempting to copycat the cookies made by High Key. A request from another keto friend that I am sure you all know - Megan. Problem? I have never tried these cookies. From what I had seen and the ingredients listed on the package, it looks like they may be a keto version of a crunchy mini cookie along the lines of Keebler or Famous Amos. That is what I set out to make. That being said, I am really quite impressed with the first trial of this recipe. I am sharing the exact ingredients I used since that is the only way I have tried this recipe so far, but feel free to experiment and let me know how it goes. INGREDIENTS ½ Cup (52g) Almond Flour 2 Tbsp (15g) Lupin Flour ½ Scoop (8g) Perfect Keto Salted Caramel Collagen (can use KETOON for a discount if interested) 2 Tbsp Sweet Cream Butter 2 Tbsp Coconut Oil Egg Yolk ¼ Cup Brown 'sugar' (I make my own from Erythritol, Mapeline, and Stevia Glycerite) ¼ tsp Pink Salt ½ tsp

If you followed along with stories on Instagram, you already know what I was attempting with this one. If not, I will try and give you a brief version here. (We all hate the recipe blogs with four years worth of text before the actual recipe, amirite?) Soury (@my_keto_journal) and I were talking about some old school recipes from the carb-y days, and she sent me a link to her old blog. One post in particular. Peanut Butter, Banana, Elvis Bars. They looked beyond magical, and so the hunt for a keto dupe began. This is my first attempt, and while I have a few more iterations in mind to mimic the original - this is a damn good recipe in itself. I needed to share it. INGREDIENTS *The first ingredients are in yellow. This is what I used to mimic the mashed banana. I mixed these together the night before and left in the refrigerator so the flavors could meld together. 57g (c) Greek Yogurt (I use Fage 0%) ½ Tbsp Golden Flaxseed 1 Tbsp Water Banana Flavoring Drops Banana Split

You guys! This blueberry cobbler ice cream is one recipe I am quite obsessed with. I switched up the base a little bit to adjust for the flavor I wanted, but it turned out really well. I will lay it all out for you here in case you would like to try this version for yourself. (Which I highly recommend) I would also like to note that I hear you can make this without the ice cream maker as well, but I have not tried it personally. If you want to give it a shot, you should be able to mix it all together, pop it into the freezer, and then mix it every 30 minutes or so. I would wait until you have almost the perfect consistency and then add in your mix-ins. If you do give this a try, let me know how it turns out! ICE CREAM BASE INGREDIENTS ¼ cup Coconut Milk (canned)⁣ ½ cup Cashew Milk⁣ ¼ cup Water⁣ 1 cup Heavy Whipping Cream 3T Erythritol⁣ (or sweetener of choice) 1 tsp SF Vanilla Bean Torani Syrup 1 tsp Blueberry Emulsion ½ Scoop Collagen (I went with unflavored) ½ Scoo