Keto On, My Wayward Son

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 ...

  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...