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 ...

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: 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!

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!

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 ...

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 ...

Well, if you guys are not new here - you know how terrible I am at keeping up with this blog. My intention this year is to get better at the upkeep, and eventually clean the blog itself up to be slightly easier to navigate. In the meantime, I want to make a Valentine's Day series. I am not one to really celebrate the holiday itself, but any excuse to play with a theme in the kitchen - I am all over. The first thing I wanted to tackle, was the traditional chocolate box!  So far I have managed to create my own take on the Strawberries & Cream Truffles by Lindt. You know the ones. They make their appearance for every holiday, and Valentine's Day is no exception. So far 'my recipe' is really just a mish-mash of recipes my favorite bloggers have created. I simply smashed them all together into this lovely little specimen. I would also note that I do not have specific weights for the chocolate. I made a full batch from scratch, so I don't have comparison ...

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 ...

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. ...