Keto On, My Wayward Son

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...

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...

This is another super simple meal idea that we recently fell in love with! You can switch this up so many ways - from the seasonings in the breading to the sauce you add on top. The possibilities are endless. (Those are my favorite recipes, if you have not yet learned that about me.) I should also mention that the breading mixture makes way more than you need for 3-4 drumsticks. I simply packed mine back up and used it to bread some veggies and some more chicken the following day. Feel free to half the recipe if you prefer. INGREDIENTS: 4 Chicken Drumsticks  Pickle Juice (enough to cover the drumsticks to brine) 20g Nutritional Yeast (roughly ¼ cup) ¼ cup Parmesan Cheese 1 tsp Garlic Powder Salt to taste (I just sprinkle some in the mix and call it a day) 1 Large Egg PROCESS: Add chicken drumsticks to a bowl (preferably one with a lid) and cover with pickle juice. Cover the bowl and refrigerate for 30-45 minutes. While waiting on the drumsticks, mix together...

I think everyone has their own version of a good sausage dip, but this is a favorite in our household and I felt I should definitely share it. One of the best things about a good Sausage Dip, is that you can easily tweak little things to make it your own. Hopefully you all enjoy this version as much as we do! INGREDIENTS: 1lb Ground Sausage (we use Jimmy Dean, but feel free to grab a 'cleaner' version) 4oz Cream Cheese (originally we used 8, but to save calories I cut this back and it is equally delicious) 1 Can Rotel (Or any other can of diced tomatoes with green chilis) 3oz Mozzarella Cheese, shredded 2T Maple Syrup (Sugar Free - We use the Smucker's brand for this as it is more of a liquid consistency) PROCESS: Begin by simply browning your sausage over medium heat. Drain the excess fat if you so choose. Once your meat is browned, toss in your can of Rotel. (I have done this with the liquid, and without. It truly boils down the the consistency you are looki...

This one is incredibly simple if you already have white chocolate handy - and my husband thinks they turned out the best! (Strictly speaking of looks, he doesn't like peanut butter. I thought about having him committed since that simply doesn't seem natural to me... but to each their own I suppose.) Diving right in! INGREDIENTS: 40g White Chocolate 2 Tbsp Peanut Butter PROCESS: Chop up your white chocolate into small chunks and melt down. You can do this over a double boiler, but I just use the microwave. Same as the other chocolate melting I have mentioned. Chop finely, microwave for 30 second intervals at 30% power. Stir between each microwave sesh. Once you get it to a stage where most of it is melted and there are just a few chunks left - stir your heart out. Once you get your chocolate fully melted down - you simply mix it into the peanut butter.  Pour this mixture into your molds of choice (hopefully already lined with chocolate) - allow to set up at room...

 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...

Round Two: Still a 'test' batch of sorts, but it was delicious so I wanted to share. The reason I say test, is due to the sweetness level. I find these to be slightly sweeter than I would like. The issue is that the powdered erythritol is used to thicken the inside up enough to have it set up in the molds. (Otherwise popping them out is a real issue - trust me) This time around, we will be making the filling, then covering them with chocolate. I have tried this the other way around and out of a batch of 6 chocolates, only 2 came out of the mold un-squished. The filling is not solid enough to withstand the force I was putting behind getting them out of the molds. I would still note that I do not yet have specific weights for the chocolate. I made a full batch from scratch, so I don't have comparison weights for your favorite bar/chips. You can create your own batch, or grab your favorite brand and melt as needed to fit your molds. I would recommend melting down more th...

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 ...

You. Guys. I am incredibly pumped up for this recipe. I honestly wasn't even trying to create this when I first set out. It was a result of not having the ingredients on hand for the recipe I was actually planning to make. Pretty typical for me actually. What I did happen to have on hand was an extra yeast dough pizza crust (recipe from Soury, you can find it on her Instagram if you are interested), some ground beef, half of an onion, and all the necessary parts for a killer copy-cat In-N-Out spread! Clearly I had no choice but to create this masterpiece. First thing first, I will lay out the spread for you. While I did a little research first, pulling pieces from some recipe creating geniuses around the internet,  I didn't technically pull from one solo inspiration source (& I also had to keto-fy it all before it came together) so I feel comfortable calling this 'my own'. Second, I have to mention that none of the measurements will add up to one perfect...