Melt chocolate chips in the microwave at 30 second intervals, stirring in between. Line a muffin tin with seven paper liners. Spoon 1-1/2 tsp into each liner. Next, place one tsp of pecan butter onto each dollop of chocolate. Top each cup with 1-1/2 tsp of the remaining chocolate. Refrigerate until firm. Store in refrigerator.
Each cup has approximately 6g carbs. Carb count may vary depending on brands used.
Chocolate Bacon Knots
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Ingredients:
12 Slices of Bacon
1/4 Cup Sugar Free Chocolate Chips
1 tsp Butter
Tie bacon into double knots. Bake in air fryer or oven until crisp.
Melt chocolate chips and butter in microwave for 30 seconds. Stir until melted.
After bacon knots cool, dip tops into melted chocolate. The idea is to have one teaspoon or less of chocolate to coat each bacon knot.
Each bacon knot is one carb if you have less then one teaspoon of chocolate coating it.
Keto Cinnamon Chaffles
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Cinnamon chaffles:
2 Eggs
1 cup Mozzarella Cheese
2 tbsp Almond Flour (optional)
2 tbsp Butter Melted divided, 1 tbsp for the batter + 1 tbsp for topping
1-1/2 tsp Monk Fruit sweetener for the batter +1/4 cup for topping
2 tsp of cinnamon
1/2 tsp Vanilla extract
1/4 tsp Baking powder (optional)
Mix eggs, cheese, almond flour, butter, sweetener, vanilla & baking powder together in a small bowl.
Make chaffles. Once cooked, brush butter onto both sides of chaffles and coat with cinnamon and sweetener.
If desired make a glaze of powdered sweetener with heavy cream for dipping.
3 net carbs in two mini waffles if you add almond flour, sweetener,
1 carb per Chaffle without almond flour
I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information. Different brands of the same ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one person to another.
Keto Lemon Meringue Pie
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This Pie is so good and the crust is the best keto crust that I have made since I have been Keto. It can be your go to for any pie that you make!
2 tablespoons powdered sweetener (I use Monkfruit)
1/4 teaspoon salt
1/4 cup butter melted
1 egg
1 teaspoon vanilla extract
Meringue Topping
3 large egg whites
1/4 cup sweetener
1/2 tsp vanilla extract
1/2 tsp cream of tartar
Lemon Filling Instructions
In a medium saucepan, combine 1 cup of fresh squeezed lemon juice, powdered sweetener, lemon zest, salt and 3 egg yolks, all at once.
In a cup of water add one package of Gelatin and xanthan gum, mix until all dissolved.
Turn on the heat to medium and let the sweetener dissolve. ( let the filling lightly bubble while stirring for approximately 2 minutes to make sure the sweetener has dissolved completely) Turn off heat and add butter, stir until melted.
Place the pot into the fridge while you make the crust.
Crust Instructions
In mixing bowl , mix together almond flour, 2 tablespoons powdered. sweetener, 1/4 teaspoon salt. Pour in melted butter, 1 egg and 1 teaspoon vanilla. Mix until dough forms.
Press into greased pie plate.
Bake at 350 degrees for 10 minutes. Set on rack to cool .
Pour lemon mixture into the crust and place in fridge to let the filling thicken. Leave it for a few hours or leave over night. (the lemon will be liquid)
Meringue Topping
In a large bowl, beat egg whites, sweetener and cream of tartar, beat until stiff peaks form. Remove pie from fridge once lemon has set add the meringue on top. (make sure to cover all the lemon with the meringue. Turn the oven on Broil , place the pie on middle rack and keep a close eye to make sure you don’t burn the meringue. It will brown very fast, within a few minutes.
Remove from oven and place in fridge and let get cold completely. Sometimes the oven can make the filling runny. It will gel again once it is cold.
Mix all donut ingredients together in a mixing bowl and transfer to donut pan. Bake at 350 degrees for about 15 min or until donut springs back when pressed on. Remove, let cool.
Mix glaze ingredients to desired consistency. Glaze tops of cooled donuts.
Makes 6 donuts
I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information. Different brands of the same ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one person to another.
Mix all crust ingredients together and press into a 9” spring form pan that has been greased with butter. The crust will not go all the way up the sides of the pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool while preparing filling.
With an electric mixer, beat all ingredients together starting with the cream cheese and sweetener, then slowly adding eggs, sour cream and vanilla. Pour filling into pan over crust.
Bake at 325 degrees for 60 minutes. Turn oven off let cheesecake sit in oven for 30 minutes then place on counter for 1 hour then refrigerate at least 8 hrs
Bake 325 for 50 min turn oven off let sit in oven 30 min then sit on counter for 1 hour then refrigerate at least 8 hrs
Serving Size cake cut into 10 slices
Per slice:
410 calories
8g Carbs
2g Fiber
40g Fat
9g Protein
Ice Cream
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Even after this ice cream is frozen, it is still soft and scoopable!
Vanilla Ice cream
1-1/2 Cup Heavy Cream (use unsweetened coconut milk in a can for dairy free option)
1-1/2 Cup Almond Milk Unsweetened
1 tsp Vanilla extract
3/4 Cup Allulose
Whisk in a bowl, add to ice cream maker.
I do not count the carbs in Allulose.
1/2 Cup Serving
4g Carbs
0g Fiber
4g Protein
44g Fat
424 Calories
This is the ice maker I use: https://amzn.to/3Tm9plA
Allulose: https://amzn.to/3e6Hcit
Keto Angel Food Cake
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Maria Emmerich’s Recipe:
Ingredients 12 egg whites 2 tsp cream of tartar 1 pinch salt 1 cup egg white strawberry protein powder (or vanilla or chocolate 1 cup Swerve confectioners’ sweetener (or powdered erythritol) 1 tsp strawberry extract (or other extract)
Instructions Preheat oven to 350 degrees F (175 degrees C). Sift protein and confectioners erythritol together and set aside. In a large clean bowl, (click HERE for the best Stand Mixer)whip egg whites with a pinch of salt until foamy (save the yolks for “healthified” creme brule, “healthified” coconut custard, OR “healthified” ice cream). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won’t fall out). Add your favorite extract flavor. Quickly fold in protein mixture. Pour into a greased 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
OPTION: Serve in Push Pop Molds with fresh whipping cream and strawberries. It also makes great FRENCH TOAST (see below for directions) and Strawberry Shortcake (click HERE.
Here is a delicious simple recipe for my No Bake Chocolate Peanut Butter Cheesecake.
Ingredients:
Crust:
1-1/4 cup almond flour
¼ cup unsweetened cocoa powder
4 tablespoon butter melted
¼ cup powdered sweetener (I use Lakanto)
Filling:
¼ cup water
1 teaspoon gelatin
1 cup heavy cream
½ teaspoon vanilla extract
1 Tbsp Torani caramel syrup (optional)
1 cup unsweetened peanut butter
16 ounces cream cheese softened
Pinch of salt
Mix Crust ingredients together. I use a whisk then stir in butter last.
Press into an 8 inch spring form pan. Set aside.
Pour Boiling water in a bowl add gelatin, stir until it’s completely dissolved. Set aside to cool.
Pour the heavy cream, vanilla extract and sweetener into a stand mixer and blend on high until whipped.
Remove whipped cream from bowl and set aside.
To the same bowl of the stand mixer add the peanut butter, cream cheese and torani syrup. Blend on high until smooth. Pour in the cooled gelatin, then add the whipped cream.
Blend on high until well combined. Pour into prepared crust.
Spread filling evenly onto crust.
Refrigerate for at least 3 hours. When ready to serve, add desired toppings.
I added chopped sugar free peanut butter cups that I make. Here is my video on how I make them: https://youtu.be/71HHlBNzNjc
Then I melted sugar free chocolate chips and drizzled overtop.
Refrigerate until ready to serve.
Keto Donuts Low Carb Sweets
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Ingredients:
Donuts:
• 1 1/4 C Almond Flour>>>https://amzn.to/3tT1bWZ
• 1/3 C Monkfruit Sweetener>>>https://amzn.to/3QCpr9s
• 1 Tsp Baking Powder
• 1-1/2 Tbsp melted Butter
• 2 Tbsps Almond Milk
• 2 Large Eggs
• 1/2 Tsp Vanilla Extract
• 1/2 Tsp Redmonds Real Salt: https://shop.redmond.life/discount/LowCarbRevelation?redirect=%2F%3Fafmc%3DLowCarbRevelation
Glaze:
1/2 C Powdered Monkfruit >>>https://amzn.to/3bjFCIH
1-2 Tbsp Heavy Whipping Cream
1 Tsp Vanilla
Instructions:
1. Preheat oven to 350 degrees
2. Add all ingredients to a large bowl
3. Whisk until combined
6. Coat Donut Pan>>>https://amzn.to/3nbdvxX with non-stick cooking spray and add the batter
7. If you’re using a donut tray only fill the slots 3/4 of the way full
8. Bake at 350 Degrees for around 15 minutes (or until the donuts are golden brown)
9. Let them cool in the tray for 15 minutes and then transfer them to a wire rack to finish cooling
10. While they’re cooling make the glaze.
11. When the donuts are cooled, dip them in glaze.
