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!

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...

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...

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 ...

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...

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...

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...