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!

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...

We're back with just the filling ingredients/process on this one. This one is slightly different again. The caramel has to be firm in order to pop them out of the molds, but if you put your chocolate into the refrigerator or freezer it loses it's beautiful shine, so I didn't want to go that route. I thought it would be best to get the fillings all worked out, then cover them lovingly in a waterfall of melted chocolate and hope it didn't all come crashing down around me. To my utter surprise, it worked! Diving in! INGREDIENTS: 38g Caramel (I don't have my own recipe for this one. It is all Paola's creation and it is flawless) 1 tsp Shredded Unsweetened Coconut 2 Tbsp Coconut Manna 2 tsp Heavy Whipping Cream 40g Chocolate (I actually used Lily's this time!) 4 drops One on One flavors "Girly Cookies" (optional, but I was shooting for a Samoa feel) PROCESS: Decide which layer you want on the top of your truffles, this will go into ...

I'm Back! I am sure you know by know how terrible I am at keeping up with these posts... I'm trying, I promise! This will be a quick, 'straight to the post' post. You guys asked for it, so here it is! This was a spur of the moment glaze I whipped up - specifically so I could add holiday colors and make my cookies look a bit more festive without too much effort. I'll call it a success! Bonus? It tastes good and barely alters the macros of the cookies as a whole. It seems like a fairly small batch, but it glazed 20 cookies for me with leftovers. (Which I may or may not have scooped out of the bowl with my finger to enjoy alllll by itself) INGREDIENTS: 1.5oz Cream Cheese 2Tbsp Heavy Whipping Cream 1Tbsp Unsweetened Cashew Milk Erythritol/Stevia to taste Flavors/Coloring to taste THE PROCESS: Soften the cream cheese (if not already softened) by microwaving on low power (30%) for 10-15 seconds bursts. Should be soft, but not melted. Add the HWC &...

  This one is actually fairly easy since most of the flavor comes straight from the tea. That also means that it is super easy to switch up the flavor profile by simply switching up the tea choice! (If you know me at all, you know those are my favorite recipes - ones you can alter easily for endless variety) Second thing I would like to mention is that this is an alteration of Maria Emmerich's Apple Bundt Cake recipe. Which I linked here since I certainly cannot take credit for the full recipe. I will still post my version since I feel the cupcake as a whole is different enough to not be a complete rip-off. (I really do try my hardest not to steal credit for these things. I know how much work goes into the initial recipe creation and I do not want to deter people from going to the original source - they are the pros!) Last note, I am going with exact measurements I ended up using. They will seem like really odd number choices. This is due to me measuring with a measuring cup...

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...

Okay. So to start this one off, I need to mention that I don't make the same exact version every time. I switch this one up often. That being said - the seasoning measurements are not going to be exact. If you realllyy need me to give specifics there, I can try and measure it out like a responsible adult next time and update the post. Moving right along, this recipe is almost fail-prool. I have made it about 100 times and have yet to have a real failure on my hands. Which we all know still happens to be in the kitchen more often than I would like to admit. THE INGREDIENTS: 3 Chicken Thighs / 13oz Chicken (This is also forgiving. I have used chicken breasts as well. I have also done this with more OR less chicken. Play around with it!) ¼ Cup Mayo ¼ Cup Sour Cream ¼ Cup Grated Parmesan Cheese (Plus a little shakes for the top before you pop it into the oven) 3.5oz Shredded Pepperjack Cheese (Play around with this as well. Different types of cheese, different amounts, e...

Back with another copycat recipe (shocker, I'm sure). If you watched my stories over the past few weeks, you would have seen Eddie and I finally try some Real Good Foods poppers. While I did enjoy them, I felt they were just okay for the amount of money we spent on them. I also felt I could definitely recreate them if I really set my mind to it. Surprisingly enough... I think I actually nailed it! Now, before I get ahead of myself - they may not be exactly the same as their version, but Eddie and I loved these from the first batch. They are definitely a bit time consuming, but I think making them ahead and freezing them could be a perfect option for quick dinners down the line. Plus, as with any recipe I rave about, they are so easy to switch up flavor-wise. We went with cheddar jalapeno, but I am already imagining all of the other things we could stuff inside of these bad boys.. FILLING INGREDIENTS: 8oz Cream Cheese 3oz Cheddar Cheese, shredded 40g Jalapeno, chopped ½ ...

Here is another super simple one for you. So simple, I almost don't consider it a 'recipe' - It is literally just a combination of ingredients and a little blender action. The hardest part of this entire process is cleaning your blender afterwards. The second thing I truly love about this 'recipe' is that you can swap out so many different parts to create a whole new flavor combination. One basic recipe creates SO many shakes. It's amazing. THE BASICS: 1Tbsp Almond Butte r  (or any other nut butter your heart desires)  8oz Unsweetened Almond Milk  (or any other milk replacement you have on hand. Cashew is one of my favorites, to be honest) Pinch of Xanthan Gum (can skip if you don't have this, but it helps with the milkshake texture)  15g Quest Cinnamon Crunch Protein Powde r   (if it isn't obvious by now, you can certainly swap this out too. I just love this flavor in particular and think you should give it a shot!) 6 Ice Cubes (This has ...