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.