Keto On, My Wayward Son

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!

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 ...

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...