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 

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!