Keto On, My Wayward Son

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 ...

Okay, so this is definitely a 'cheat' version of Swiss Meringue Buttercream, but I have tried it the long tedious way as well and this honestly came out better. I think it is due to the erythritol granules not dissolving properly when heated (at least not the same way regular sugar would)? Every time I tried to do this over the stove it felt like my arm was about to fully fall off my body before I got it to the stage I was looking for. That is when I set out to find a recipe for SMBC that did not involve that much of a workout. I stumbled upon this recipe , and decided to tweak it a bit to fit my sugar-free needs. Lets dive in! INGREDIENTS: 1 Egg White (or the equivalent in cartoned egg-whites - about 2T) ½ Cup Powdered Sweetener (I just 'blitz' some granular erythritol until it is powdered, then measure out) 150g Butter, Softened (About 10T + 2t - I use sweet cream butter, as always) 1tsp Vanilla (or flavor additive of choice. One on One Flavors work a...

  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...