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 ...

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 ...