Keto Carmel Sauce

Author: Liz Jocson 

Ingredients

1/4 cup butter
6 tablespoons Allulose Sweetener
1/2 cup heavy cream
1 tsp gelatin 
1/4 tsp kosher or sea salt
2 tbsp water
For Salted Caramel Sauce:
1/2 tsp additional kosher salt or sea salt

Steps

In a medium saucepan over medium heat, combine butter and allulose sweetener. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream. Mixture will bubble vigorously.
Sprinkle with gelatin and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute.
Let cool to lukewarm
For salted caramel, simply stir in additional salt at the end.
The sauce can be stored in the fridge for a week or so (I've actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

Notes

Serving: 2tablespoons | Calories: 104kcal | Carbohydrates: 1.42g | Protein: 0.37g | Fat: 10.6g 

Keto Lemon Vanilla ice cream

Ingredients

1 1/4 cup heavy cream
1/3 cup real lemon juice
1/4cup allulose sweetener
1/4 cup erythritol base sweetener (swerve, lakanto monk fruit)
1/2 teaspoon pure Stevia
3 tablespoons sugar free vanilla syrup
3 egg yolks
1/4 teaspoon salt
1/2 teaspoon Lemon extract
3 drops yellow coloring (optional)

Steps

Combine all ingredients
Mix well ( I use a blender)
Pour into ice cream machine
Following manufacturers instructions
Enjoy!

Notes

I use allulose and erythritol base sweetener for the perfect scoop able ice cream. Because of the lemon juice using all allulose sweetener keeps the ice cream very soft. 

Keto Lemon cream popsicles

Author: Liz Jocson

Ingredients

2 cups heavy cream
2/3 cup real lemon juice
4 egg yolks
1 cup erythritol base sweetener
1/2 teaspoon Pure Stevia
2 tablespoons sugar free vanilla syrup
1 teaspoon lemon extract
1/2 salt teaspoon 
4 drops lemon color (optional)

Steps

Combine all ingredients in blender and blend until mixed well
Pour into popsicle molds
Freeze at least 6 hours
Enjoy!

Keto Fish Sticks

Ingredients

1 lb white fish such as cod
1/4 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp water
1 1/2 cups pork rind panko such as Pork King Good
3/4 tsp cajun seasoning
Salt and pepper to taste

Steps

Spray the air fryer rack with non-stick cooking spray (I use avocado oil spray).
Pat the fish dry and cut into sticks about 1 inch by 2 inches wide (how you are able to cut it will depend a little on what kind of fish you by and how thick and wide it is).
In a small shallow bowl, whisk together the mayo, mustard, and water. In another shallow bowl, whisk together the pork rinds and Cajun seasoning. Add salt and pepper to taste (both the pork rinds and seasoning could have a fair bit of salt so dip a finger in to taste how salty it is).
Working with one piece of fish at a time, dip into the mayo mixture to coat and then tap off the excess. Dip into the pork rind mixture and toss to coat. Place on the air fryer rack.
Set to Air Fry at 400F and bake 5 minutes, the flip the fish sticks with tongs and bake another 5 minutes. Serve immediately.

Notes

Nutrition 
Serving: 1recipe = 4 ounces | Calories: 263kcal | Carbohydrates: 1g | Protein: 26.4g | Fat: 16g | Fiber: 0.5g 

Low carb creamy triple chocolate ice cream

Author: Liz Jocson

Ingredients

2 cups heavy cream
6 egg yolks
1/2 teaspoon pure Stevia
4 oz sugar free milk chocolate chips
2/3 cup skinny chocolate syrup
1/3 cup skinny chocolate Carmel truffle
1/2 teaspoon salt

Steps

In a heavy saucepan over low heat, heat the heavy cream, stirring with a whisk.
Add the chocolate and continue stirring until the chocolate has melted.
Add the egg yolks. Continue whisking on low heat until just warmed.
Add the powdered sweetener whisk until completely dissolved.
Continue heating, whisking constantly, until the custard thickens, about 10 minutes.
When the custard coats the back of a wooden spoon or reaches 140°F (60°C) on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F or the eggs will begin to cook.
Stir in the skinny syrups and salt.
Place in the refrigerator to cool overnight
When cool, churn the ice cream mixture in an ice cream maker following the manufacturer’s directions until it reaches your desired consistency.

Keto Blueberry Ice Cream

Author: Liz Jocson

Ingredients

1 1/4 cup blueberries
1 1/4 cup heavy cream
3 egg yolks
1/3 cup Lemon Juice
1/2 cup allulose sweetner
1/4 teaspoon pure Stevia
2 tablespoons sf vanilla syrup (I use Le Lirop de Monster)
1/4 teaspoon salt

Steps

Combined all ingredients blend in blender.
Pour in ice cream maker follow manufacturers instructions.
Store in air tight container in freezer.
Enjoy!

Notes

I chose to use Allulose sweetener because it does not crystallize. Ice cream will be scoop able right out of the freezer. 

Keto Strawberry creamy ice cream

Author: Liz Jocson

Ingredients

6 egg yolks
2 1/2 cups heavy cream
2 1/2 cups strawberry
2/3 lemon juice
1 cup Allulose sweetener www.amazon.com/dp/B07WRN4C2J/ref=cm_sw_r_cp_api_glt_fabc_...
 
1/2 teaspoon pure Stevia
1/2 teaspoon salt

Steps

Add all ingredients to blender blend well.
Pour into ice cream maker churn per manufacturer’s instructions.
Ice cream will be runny. Pour in container freeze for at least 6 hours.
Ice cream will be creamy and scoop-able
Enjoy