Keto On, My Wayward Son

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 Vanilla Extract ¼ tsp Baking Powder 1/8 tsp Guar Gum 1/8 tsp Cinnamon Cinnamon 'Sugar' Blend (I make this ahead of time and save the extra for future recipes.) PROCESS  Begin by preheating your oven to 350 and lining a baking sheet with parchment paper. In a small bowl, mix your dry ingredients: Almond Flour, Lupin Flour, & Collagen. Set aside. Cream together Butter, Coconut Oil, and Sweetener. Add in your egg yolk and vanilla. Then add guar gum salt, cinnamon, and baking soda. Pour your flour mixture into the wet ingredients, mix with a spatula first to ensure it doesn't go everywhere and then mix...

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 ...

I think everyone has their own version of a good sausage dip, but this is a favorite in our household and I felt I should definitely share it. One of the best things about a good Sausage Dip, is that you can easily tweak little things to make it your own. Hopefully you all enjoy this version as much as we do! INGREDIENTS: 1lb Ground Sausage (we use Jimmy Dean, but feel free to grab a 'cleaner' version) 4oz Cream Cheese (originally we used 8, but to save calories I cut this back and it is equally delicious) 1 Can Rotel (Or any other can of diced tomatoes with green chilis) 3oz Mozzarella Cheese, shredded 2T Maple Syrup (Sugar Free - We use the Smucker's brand for this as it is more of a liquid consistency) PROCESS: Begin by simply browning your sausage over medium heat. Drain the excess fat if you so choose. Once your meat is browned, toss in your can of Rotel. (I have done this with the liquid, and without. It truly boils down the the consistency you are looki...

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...

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 ...