Keto peanut butter candy

Ingredients

1 cube butter softened
4 Oz cream cheese
1 cup peanut butter
1 cup powdered sweetener ( monk fruit)
1/4 teaspoon salt
2 packages Sugar free chocolate

Steps

Cream together butter, peanut butter and cream cheese.
Add sweetener and salt mix until creamy
Put in silicone molds
Freeze overnight
Dip in tempered sugar free chocolate
Let set up
Enjoy!

Cream brûlée

Ingredients

Creme:
6 egg yolks
5 tbsp Swerve or Monk fruit Sweetener
2 cups heavy cream
1 tsp vanilla extract
3 tablespoons sugar free Carmel syrup 
1/4 tsp salt
Topping:
4 tsp Swerve or monk fruit sweetener 

Steps

Preheat oven to 325°F. Place 4 ramekins in a large roasting pan. Bring a pot of water to a boil.
Place heavy cream and 1 tbsp of the sweetener in a saucepan. Bring to a boil and immediately remove from heat.
Separate the eggs by cracking them and placing whites and yolks in separate bowls. This recipe only calls for yolks, so cover the egg white bowl with plastic wrap and store in the fridge for another recipe.
In a bowl, combine egg yolks and 4 tbsp sweeteners, syrup, vanilla and salt. Whisk until the ingredients have been incorporated.
Add 1/2 cup of the hot cream to the egg yolk mixture and whisk to combine. Pour the mixture back to the pot with heavy cream. Whisk to combine.
Divide mixture between 4 ramekins. Place ramekins in the baking dish. Pour about 2-3 cups hot water inside the baking dish so it covers about 1-inch of the ramekins. The water makes the cream cook gently and evenly for a creamy and smooth result.
Bake for 30-40 minutes, until the tops are set, but still wiggly.
Remove the ramekins from the baking dish and let cool to room temperature.
Cover each ramekin and refrigerate.
Sprinkle 1 tsp of sweetener on top of each brûlée and using a kitchen torch melt until it caramelizes.

Crack chicken

Ingredients

2 lb boneless skinless chicken breasts
2 (8-oz) packages cream cheese
1 (1-oz) package Ranch Seasoning and Salad Dressing Mix
1 lb bacon, cooked and chopped
4 cups chicken broth
1½ cup shredded cheddar cheese

Steps

Place chicken, cream cheese, ranch dressing mix, bacon, and chicken broth in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.
Stir cheddar cheese into the soup and cook until melted.

Notes

Can use turkey bacon. 
Can use 1 cup of precooked chopped bacon. 
Can add spinach, mushrooms, or broccoli to soup mixture. 
Use a whisk to incorporate the cream cheese into the soup. 
I find that Philadelphia brand cream cheese melts the best in this soup. 

Strawberry Jelly/ Sauce

Ingredients

2 pounds of fresh strawberries, diced
1/2 cup swerve confectioner
1 cup allulose
2 tablespoons fresh lemon juice
1 tablespoon beef gelatin powder
Pinch of salt

Steps

Add the strawberries, Swerve, lemon juice and salt to a pot and cook over medium heat for 10 minutes or until they break down a bit.
Add the strawberries to the bowl of a food processor and sprinkle the gelatin over the top. Process until smooth. Pour into a bowl and allow to come to room temperature. Transfer to jars and store in the fridge and freezer.

Keto buffalo chicken soup

Ingredients

2 cups cooked chicken,shredded
4 oz cream cheese
3 Tbsp butter
1/3 cup Frank’s Red Hot Sauce
4 cups chicken broth
½ cup Heavy whip cream
Salt and pepper to taste
¼ cup celery, chopped (optional)
1 Tbsp blue cheese dressing

Steps

1 Combine the cream cheese, butter, hot sauce, chicken stock, in a blender and puree until smooth.
2 Transfer to a small saucepan and cook until hot but don’t let it come to a boil.      Add heavy whipping cream and mix well.
3 Just before serving add the shredded chicken, celery and blue cheese if using.
4 Taste and season with salt and pepper as desired.

Becky’s Texas Keto Corn Bread

Author: Liz Jocson

Ingredients

3/4 cup Panko www.amazon.com/dp/B08T9TZDLG/ref=cm_sw_r_cp_api_glt_fabc_...
3/4 cup almond flour
1/4 cup coconut flour
3/4 cup allulose sweetener
1/4 teaspoon pure Stevia Pure www.amazon.com/dp/B01DPW5H84/ref=cm_sw_r_cp_api_glt_fabc_...
3/4 cup heavy cream
5 tablespoons melted butter
2 eggs
1/2 teaspoon salt

Steps

Preheat oven to 350°
Combined all ingredients in a bowl.
Mix until incorporated.
Grease a 8 inch cast iron skillet (I use bacon grease)
Bake for 30-35 minutes depending on your oven.

Bread Chaffles

Ingredients

1 T. coconut flour
1 T. flaxseed meal
1/2 t. baking powder
4 eggs (room temp.)
4 oz. cream cheese (room temp.)
1 T. Lakanto monkfruit sweetener or swerve.
1 packet rapid rise yeast (2 1/4 tsp)

Steps

1. Mix Flour,flaxseed and baking powder with a fork...set aside
2. Combine eggs, cream cheese,and sweeteners. Using a mixer mix well.
3. Add in the dry ingredients, mixing thoroughly.
4. Finally, stir in 1 pk instant yeast (RapidRise) and mix gently. Allow a few minutes for the yeast to bubble. Plug in Mini-Dash.

Notes

1 Chaffle, Carb1.5g, Protein 4g, Fat 6.6g 
Calories 87 

Keto lemon cheesecake bars

Ingredients

1 1/4 cups almond flour
1/4 cup Swerve Sweetener
1/4 tsp salt
1/4 cup butter melted
Cheesecake Filling:
16 oz cream cheese softened
1/2 cup powdered Swerve Sweetener (more if you like it sweeter)
2 tsp lemon zest (about 1 large lemon)
3 tbsp fresh lemon juice
2 tbsp heavy whipping cream
2 large eggs

Steps

Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
Press evenly into the bottom of an 8-inch square pan and bake 10 minutes - it won't be cooked through. Set aside and let cool.
Reduce the oven temperature to 275F.
Lemon Cheesecake Filling:
Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.
Beat in the eggs until just combined - do not overbeat as this can cause cracking.
Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.
Let cool 30 minutes, then chill for at least 2 hours.
Garnish with powdered sweetener and additional lemon zest, if desired.

LOW CARB TAGALONG BARS

Author: Liz Jocson 

Ingredients

Crust::
1 1/4 cups almond flour
1/3 cup Swerve Sweetener
1/4 teaspoon pure Stevia
3 tablespoons sugar free chocolate caramel truffle syrup
1/4 tsp salt
1/4 cup melted butter
 
Peanut Butter Caramel Filling::
2/3 cup creamy peanut butter
1/4 cup butter
1/2 cup powdered Swerve Sweetener
1/4 cup heavy whipping cream
1/4 teaspoon salt
1 teaspoon gelatin 
3 tablespoons sugar free Chocolate Caramel truffle syrup www.skinnymixes.com/collections/skinny-syrups/products/su...
 
3 tablespoons sugar free Caramel syrup
www.skinnymixes.com/products/sugar-free-caramel-syrup
 
2 spoonfuls of caramel sauce
lizjocson.blogspot.com/2021/04/keto-carmel-sauce.html
 
Chocolate Topping::
3 ounces sugar-free chocolate chips
2 tbsp butter

Steps

Crust:Preheat the oven to 350F. Combine almond flour, butter, sweeteners, syrup and salt. Blend with hand mixer.
Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
Peanut Butter Filling:In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. Add gelatin whisk in. Return to microwave for 30 seconds. Stir in the sweeteners until well combined and then whisk in the cream and syrups.
Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
Chocolate Topping:In a microwave safe bowl, combine the sf chocolate chips and butter.
Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
Spread over the chilled filling. Let set at room temperature for about 1 hour.
Enjoy!

Keto Twix cookies

Ingredients

Shortbread Cookies:
2 cups almond flour
1/2 tsp baking powder
1/2 cup butter softened
1/2 cup powdered Swerve Sweetener
1 egg yolk
1/4 cup vanilla Carmel sugar free syrup 
1/2 tsp salt
 
Caramel Filling:
Half a recipe of Low Carb Caramel Sauce feel free to make a whole recipe and save the rest for another use! It's delicious over ice cream
https://lizjocson.blogspot.com/2021/04/keto-carmel-sauce.html


 
Chocolate Drizzle:
1 1/2 ounces Lily's Sugar-Free Milk Chocolate can use dark if you prefer
 

Steps

Preheat oven to 325F and line a baking sheet with parchment or a silicone liner.
In a medium bowl, whisk together almond flour and baking powder.
In a large bowl, beat butter with sweetener until well combined and fluffy. Beat in egg yolk and vanilla Carmel SF syrup. Beat in almond flour mixture until well incorporated.
Form dough into scant 1 inch balls and place two inches apart on prepared baking sheet. You will get 24 to 28 cookies. Press each ball down to about 1/2 inch high. Using your thumb, press an indentation into the center of each cookie.
Bake 10 to 12 minutes, until just barely browning around the edges (They will still be very soft but will continue to firm up as they cool). Gently reform center well with your thumb or the end of a wooden spoon while cookies are still warm. Let cool completely.
Once cool, make caramel sauce. Let cool a few minutes so that it's not too liquidy, then spoon into the well of each cookie until full. Let set a few minutes.
For the chocolate drizzle, place chocolate in a small microwave-safe bowl. Cook on high in 30 second increments, stirring in between until melted and smooth.
Spoon chocolate into a small ziploc bag and snip off the very tip of one corner. Drizzle over cookies and let set 20 minutes.

Notes

Serving: 2cookies | Calories: 236kcal | Carbohydrates: 6.6g | Protein: 4.6g | Fat: 21.68g | Cholesterol: 47mg | Fiber: 3.06g