Keto On, My Wayward Son

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: 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!

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 ...

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...

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 Sp...

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 ...

Looking for a keto friendly ice cream with ingredients you can pronounce? Yeah, so was I. haha I know there are some new companies on the scene lately, but as hard as I looked every time I went shopping, I could never find anything aside from Halo Top. That is when I set out to create my own version. To be fair, this was inspired by a fellow Keto Instagrammer - Low Carb Lex! I took her recipe, put my own spin on it, and here we are. It is super easy to switch up the flavors and mix-ins to make your own unique creations each time. Which we all know is my favorite aspect to any recipe. I rarely make the exact same thing twice. Anyyyyway, lets just dive right in. 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 Scoop Collagen  2 Egg Yolks⁣ (the whites can be used for my Swiss Meringue Buttercream or Marshmallows!) ¼  tsp Guar Gum (should be fine to o...

  While mine could use some chocolate drip practice, the taste was still on point so I thought I should share the recipe/process here. This one is super simple since it uses a packaged keto cake mix. I clearly used Kawaii Treats & Eats , but you can certainly sub out your favorite brand and start from there. The rest is essentially all assembly. Which, in my opinion, is the best part! One final note before we dive in. As usual - I am not one to plan measurements ahead of time. So you will have more than you need of both the Buttercream and the Ganache. Both can be stored in the fridge and used for other delicious treats down the line though so... is it really a bad thing? INGREDIENTS: 1 Package Keto Cake Mix (plus all additional ingredients listed, you will prepare this as instructed) 40g Sugar Free Chocolate 40g Heavy Whipping Cream Red Food Coloring 1 Batch Swiss Meringue Buttercream   (I left the frosting white for the inside layers, and colored it pink ...

I have done a few biscotti variations since I have been keto, and they have all been tweaked versions of this recipe . If you want to try the original - it is totally worth it. She creates such amazing keto treats and I truly never want to steal credit or steer people away from the ones who put in all ht hard work initially. That being said, I did put my own spin on these so if you are interested in recreating the Raspberry Macadamia Nut version exactly, follow along below! INGREDIENTS: 130g Almond Flour 50g Lupin Flour 2tsp Baking Powder 2 Large Eggs ¼cup Sweet Cream Butter, Melted ¼tsp  Pink Salt 40g Macadamia Nuts 1 tsp Raspberry Emulsion (I use LorAnn Oils. I really do love this brand and all of the baking emulsions) 70g Powdered Erythritol   (I buy granular always, then blend up half the bag to make powdered so I have it readily available for recipes down the line) 3 Drops Stevia Glycerite   (This may seem pricy, but I bought mine over a year ago an...

As I mentioned in my post on Instagram - I will not be taking full credit for this one. This is a mixture of a couple different recipes I found online. Both Maya from Wholesome Yum & The Traveling Pastry Hunter put in the time and effort to work out all the details the first time around, so I wanted to be sure to give them credit. That being said, I mixed them together due to the ingredients I had, my need for them to be stable at room temp, and possibly a little bit of laziness thrown in for good measure. I am including an "Tools" section this time as well, since I am pretty sure without the immersion blender this would not be as amazing as it is. If you try without it I would definitely be interested to hear how it goes! TOOLS: Double Boiler (or if you are like me, a pot and a glass bowl) Immersion Blender (also called stick blender I think?) Chocolate Molds (okay, you can totally line a baking sheet with wax paper and just spread it out there) INGREDIENT...

 I am trying my best to get all of the variations up on the blog for you guys as soon as possible. I am thinking the best way to go about this is to just give you the details for the fillings themselves, and then you can refer back to one of my previous posts for the chocolate work. Hopefully I can get it all in one location for you after I finish up all of the filling posts. In the meantime - bear with me? Okay, moving right along. We're going to dive into the Espresso Ganache this morning! This particular mixture filled about 4 chocolates for me, but feel free to double the recipe if you plan to make a big batch! (It is super simple, I promise) INGREDIENTS:  37g Chocolate Ganache (mini step-by-step at the end of the post) ¼ tsp Espresso Powder ¼ tsp Water PROCESS: Make sure your ganache is at least at room temperature so that it can be easily mixed. In a separate bowl, add the espresso powder to the water and mix together thoroughly. (It may seem a little od...

Well, if you guys are not new here - you know how terrible I am at keeping up with this blog. My intention this year is to get better at the upkeep, and eventually clean the blog itself up to be slightly easier to navigate. In the meantime, I want to make a Valentine's Day series. I am not one to really celebrate the holiday itself, but any excuse to play with a theme in the kitchen - I am all over. The first thing I wanted to tackle, was the traditional chocolate box!  So far I have managed to create my own take on the Strawberries & Cream Truffles by Lindt. You know the ones. They make their appearance for every holiday, and Valentine's Day is no exception. So far 'my recipe' is really just a mish-mash of recipes my favorite bloggers have created. I simply smashed them all together into this lovely little specimen. I would also note that I do not have specific weights for the chocolate. I made a full batch from scratch, so I don't have comparison ...