Keto On, My Wayward Son

Keeping in mind that I made this in a 5" spring-form pan - you can double the recipe for a more normal size pie. I don't have anyone to help me eat the sweets over here, so I like to keep the portions smaller if I can. Until next week when I prep for Thanksgiving and then I am going all out on the Pumpkin Pie and Cheesecakes for sure! Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).  PECAN PIE FILLING INGREDIENTS: 19g Pecans, Chopped & Toasted 4T ChocZero Syrup - I used 2T Maple Syrup, 1T Maple Pecan Syrup, and 1T Vanilla Syrup. (Promo Code: KetoOnMyWaywardSon) 1 Egg 37g Butter, Melted 1/2 T Brown Swerve 1t Allulose 14g Lolli's Cinnamon Pecan Low Carb Cookie Clusters (Promo Code: KetoOnDani) 1/4t Vanilla Extract CHOCOLATE PIE CRUST INGREDIENTS: 15g Chocolate Fudge Protolye from ...

As I mentioned on my Instagram - VMI Sports reached out to see if I wanted to create a recipe for them using their Protolyte Protein Powder. To which I replied with a resounding YES PLEASE, and immediately started planning all of the strawberry flavored recipes. This recipe comes in three parts. I feel like it will be easiest to break it down into the individuals to avoid confusion.... hopefully. Strawberry Protein Cupcakes INGREDIENTS  1/2 Scoop (15g) Strawberry Protolyte   40g Almond Flour 1/2 Tbsp (3g) Oat Fiber 1 Tbsp (5g) Lupin Flour 2 Tbsp Sweet Cream Butter, Softened 1/8 tsp Xanthan Gum 1 Egg 1/8 tsp Salt 1 Tbsp Greek Yogurt 3/4 tsp Baking Powder 4 drops Stevia Glycerite 1/4 tsp Strawberry Extract (optional) Red Food Coloring (optional) PROCESS Preheat oven to 350 degrees and line 6 cavities of a cupcake pan. Add all of your dry ingredients (Protolyte, Almond Flour, Lupin Flour, Oat Fiber, Xanthan Gum, Baking Powder, & Salt) to a small ...

As I mentioned in my initial Instagram post, I know there are a million chili recipes floating around. I also know I spent hours looking through all of them trying to find the perfect one - only to leave myself confused and indecisive. I decided then to just wing it myself and see how things turned out. Surprisingly, I think I nailed this one on the first try! (My husband went back for thirds already - that is the true test. He isn't one to tip-toe around my little chef feelings) Warning, there is a little kick to this one, but that is how I like my chili so... Hopefully you do too? haha  Lets just dive right in, shall we? INGREDIENTS: 1 lb Ground Beef 1 Can Rotel Chipotle (roughly a cup) 1 T Tomato Paste 2 Garlic Cloves, Minced 2 tsp Chili Powder 1 tsp Cumin ¼  tsp Pepper 1 tsp Salt ½  tsp Celery Salt 100g Bell Pepper, Chopped (About 1.25 peppers. I used some leftover orange, and a full green) 170g Onion, Chopped (About 1 onion. I used a mixture of swee...

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...

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...

Full disclosure: This was adapted from a non-keto recipe. I have yet to reach the stage of my life where I can fully wing it from scratch and call it a success, but I have found I am pretty damn good at turning a non-keto item into a keto-approved version. That being said, I'm just going to dive right in! INGREDIENTS 4oz cream cheese, softened 2Tbsp brown ‘sugar’ 2Tbsp confectioners sweetener 1Tbsp ChocZero Maple Syrup ½Tbsp ChocZero Caramel Syrup ½tsp ground ginger ½tsp ground cinnamon Pinch of nutmeg 2oz whipped cream (I whipped up my HWC with some stevia and a dash of maple flavor for this) ⠀⠀⠀⠀⠀⠀ EXECUTION⠀⠀⠀ Beat cream cheese until smooth Add in sugars and syrups and beat again Add in seasonings and beat again Add in whipped cream and beat one final time.  ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The thing I love the most about recipes like this is that they are so versatile! You can swap out so many things that the combination possibilities are literally endless. ...