Search Results

Recipe By Lakanto Make your own sugar-free Sweetened Condensed Milk at home with LAKANTO Powdered Monkfruit Sweetener and a few other simple ingredients. Sweetened condensed milks are predominantly made of carbs and a little fat, with most of those calories coming from sugar. This sugar-free version is like the real thing. The texture is thick and velvety and pours easily. It’s very sweet and creamy, and perfect to use as you would with traditional sweetened condensed milk. This will keep in a covered glass jar for up to 4 weeks in your refrigerator. With less than one Net Carb you can give your favorite recipes a makeover using Lakanto’s version of Sweetened Condensed Milk INGREDIENTS 2 ½ cups heavy cream (full fat is needed) ¼ c butter ¾ c Lakanto Powdered Monkfruit Sweetener ½ tsp vanilla extract INSTRUCTIONS Bring the heavy cream to a light boil on medium high heat, stirring every 1-2 minutes to keep it from boiling over. Boil lightly for about 10 minutes to evaporate the cream. Lower the heat to medium low and whisk in the butter, Lakanto Powdered Monkfruit Sweetener and vanilla extract. Keep whisking until the butter is fully melted. Keep on this low boil for at least 30 minutes, stirring occasionally until thickened and reduced. The longer you let it simmer, the thicker it will become. Keep the heat low so the bottom of the pan does not scorch. Let cool in pan for 30 minutes and then transfer to a glass jar and cool completely before refrigerating. Sugar-Free Sweetened Condensed milk can be used immediately or stored until use. Makes 6 cups.

Keto Maple Sandwich Cookies Recipe By So Nourished In order to make cookies for keto use almond flour and xanthan gum for the cookie dough rather than regular, high carb white flour. Keto Meringue Cookies Recipe By ChocZero These keto meringue cookies are crisp little morsels of sweet deliciousness. These light and enjoyable cookies are made with egg whites and sugar free syrup. Keto Peppermint Thumbprint Cookies These holiday keto cookies found at ChocZero by Carolyn at "All Day I Dream About Food" She is a genius at creating fun low carb and sugar free recipes! Keto Sugar Cookies Recipe By Jordan's Skinny Syrups Treat without the cheat with this easy Keto Sugar Cookie recipe! Keto Macaroon Recipe Recipe Found at So Nourished by Amanda Bochain Keto Maple Bacon Cookies Recipe by Annie at Keto Focus Bacon goes with everything especially Maple Syrup! This recipe uses a sugar free maple syrup substitute! Keto Peanut Butter Blossom Cookie Recipe Found at So Nourished by Amanda Bochain Many keto cookie recipes use almond flour however, this recipe uses peanut flour for a more peanut buttery taste into these cookies. You can find peanut flour online and in most health food stores. It is very similar to almond flour but a little denser. If you can’t find the peanut flour, almond flour will work as well! Order Your Christmas Cookie Cutter Set Today! Christmas Party Favor Kraft Paper Boxes 15 Pack Cookie Boxes Packaging Including - 15pcs Foldable Boxes in 3 Different Designs (Santa, Snowman, Gingerbread), 1 5pcs Christmas Gift Tags, 15pcs Red and White Ribbons Was :$14.99 Price: $10.99

Recipe By Jordan's Skinny Mixes Ingredients 2 Shots of Espresso 4 Ounces Milk of Choice or Heavy Cream (For Keto diet) 1-2 Tbsp Sugar Free Cookie Dough Syrup Directions Pour espresso into cup Add Sugar Free Cookie Dough Syrup Add Steamed or frothed milk of choice Top with Keto Whip Cream & Sugar Free Mocha Drizzle & Sugar Free Caramel Drizzle Try it with this Cookie Dough Fat Bombs Recipe

Jordan's Skinny Mixes Classic Coffee Syrup Trio Sugar Free Salted Caramel, Vanilla, Mocha. Was:$14.99 Price :$10.49

Recipe By Jordan's Skinny Syrups Keto Sugar Cookie Ingredients Cookie Ingredients 2 cups almond flour 2 tbsp coconut flour 2 tbsp Sugar Free Sugar Cookie Syrup 1/2 tsp Sugar Free Vanilla Syrup 1/4 tsp salt 6 tbsp butter softened 1/2 cup granular erythritol 1 egg Frosting Ingredients 1/2 cup butter room temperature 1 cup swerve confectioners 2 tbsp Sugar Free Sugar Cookie Syrup 2 tbsp milk of choice Food coloring of choice Directions Cookies: Spread parchment paper on the counter where you will be preparing. Lightly sprinkle with coconut flour. Add almond flour, coconut flour and salt to bowl and whisk. In a separate mixing bowl, add butter and erythritol. Mix until creamy. Beat in egg, Sugar Free Vanilla Syrup and Sugar Free Sugar Cookie Syrup. Add to flour mix and beat together until doughy. Transfer the dough onto the parchment paper and form into a circle. Roll out until thickness is close to 1/3-inch. Top with another piece of parchment paper and transfer to refrigerator to chill for an hour. In the meantime, preheat your oven to 325 degrees. You will need two baking sheets. Line your baking sheets with parchment paper and choose your holiday cookie cutters. To save time, get started on making your frosting. Directions below.... Remove dough from fridge after an hour and carefully cut out cookies and place onto baking sheets. Bake the cookies for 12 to 14 minutes, or until the edges start to brown. About 6 minutes into baking, switch and rotate both sheets. Remove from oven and let cool completely. Cookies will be soft but will harden after cooling. Frosting: Combine all ingredients into mixing bowl, mix until creamy! Add a drop or 2 of food coloring if desired!

Recipe By ChocZero It's that time of year again: the cranberry bliss bars are back! Here is a recipe without all that sugar so everyone can enjoy them. This keto friendly cranberry bliss bar copycat. This homemade version of the coffee shop dessert is an easy sugar free holiday treat for gift-giving or even the office Christmas party. Ingredients Bars: ½ cup butter, softened ⅔ cup brown sugar substitute 1 large egg, room temperature 1 tsp fresh grated ginger (or 1 tsp ground ginger) ½ tsp vanilla extract 2 cups almond flour 1 tbsp grassfed gelatin ½ tsp baking soda ¼ tsp salt ⅓ cup ChocZero White Chocolate Chips ¼ cup sugar-free dried cranberries chopped Frosting: 6 oz cream cheese softened ⅓ cup powdered sugar substitute ½ tsp vanilla extract 2 ½ tbsp almond milk, room temperature Garnish and Drizzle: 2 tbsp sugar-free dried cranberries chopped 3 tbsp ChocZero White Chocolate Chips ½ tsp coconut oil Directions Bars Preheat the oven to 325°F and lightly grease a 9×9 inch baking pan. In a large bowl, beat the butter with the brown sweetener substitute until well combined. Beat in the egg, ginger, and vanilla extract. All at once, add the almond flour, grass-fed gelatin, baking soda, and salt. Beat until the dough is thoroughly combined. Stir cranberries and chocolate chips in by hand. Spread the batter evenly in the prepared pan and bake 15 to 20 minutes, until the edges are golden brown, but the center is still soft to the touch. Remove and let cool completely. Frosting In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the vanilla and then beat in the almond milk until smooth and creamy. Spread the frosting evenly over the bars. Garnish Sprinkle the bars with the chopped dried cranberries. In a heatproof bowl set over a pan of barely simmering water, combine ChocZero White Chocolate Chips and coconut oil or cocoa butter. Stir frequently until melted and smooth. Drizzle over the bars and let set 20 minutes before cutting into bars.

This low carb chocolate hazelnut cookie recipe by Annie at Keto Focus. She shares delicious and accessible keto recipes for the whole family to enjoy. Ingredients 2 tbsp almond flour 1 tsp coconut flour 2 tsp monkfruit sweetener or sweetener of choice 1 tbsp unsalted butter, softened ¼ teaspoon vanilla pinch of salt 1 tbsp ChocZero Chocolate Baking Chips 1 tsp ChocZero Chocolate Hazelnut Spread Directions 1. Combine almond flour, coconut flour, sweetener, butter, vanilla, salt and keto friendly chocolate chips into a small bowl. 2. Mix until combined. Mold into 2 cookies. Add ChocZero Hazelnut Spread to one cookie and place the other cookie on top. Mold the edges together. 3. Refrigerate cookie for 5-10 minutes before baking. 4. To bake in an oven, bake at 350 degrees for 6-8 minutes. To bake in an air fryer, bake at 350 degrees for 6 minutes. To bake in a microwave, cook for 45 seconds. Let cool completely before handling.

By Jordan's Skinny Mixes Order Today! Flavor's Included: Strawberry Key Lime Margarita, Margarita, Blood Orange Margarita, Mojito, Peach Bellini, and Frose Our Cocktail Party in a Box will jump start your party with a variety of non-alcoholic and delicious drink mixes All Jordan's Skinny Syrups are Gluten-Free, Kosher, Keto-Friendly, and GMO-Free Just add your favorite liquor for a guilt-free cocktail in seconds Keto Candy Apple Martini Ingredients 2 tbsp Sugar Free Candy Apple Syrup 2 shots vodka 1.5 tsp Lemon juice 1/2 cup ice Apple slices for garnish Directions Combine Skinny Syrup, vodka, ice, and lemon juice into a shaker. Shake and strain into martini glass. Top with apple slices Enjoy!

These holiday keto cookies found at ChocZero by Carolyn at "All Day I Dream About Food" She is a genius at creating fun low carb and sugar free recipes! Ingredients Keto Chocolate Cookies: ½ cup butter, softened ½ cup granular sugar substitute 1 large egg, room temperature ½ tsp vanilla extract 2 cups almond flour ⅓ cup unsweetened cocoa powder 1 tsp baking powder ¼ tsp salt Sugar Free White Chocolate Filling: 4 oz sugar free white chocolate chips ½ oz cocoa butter, chopped 1 tsp peppermint extract Keto Friendly Garnishes: sugar free sprinkles edible glitter crushed candy canes Directions Keto Chocolate Cookies: Preheat the oven to 325F and line a large baking sheet (or two smaller ones) with silicone liners or parchment paper. In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Add the almond flour, cocoa powder, baking powder and salt and beat until well combined. Roll the dough into 1 ½ inch balls and place a few inches apart on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick. Use your thumb or a blunt rounded kitchen utensil to make an indentation in the center of each. Bake 12 minutes, until the cookies are puffy but still quite soft to the touch. Remove and immediately re-indent the centers. Let cool on the pan. Sugar Free White Chocolate Filling: In a heatproof bowl set over a pan of barely simmering water, combine the sugar free white chocolate chips and cocoa butter. Stir until melted and smooth. Stir in the peppermint extract. Spoon the sugar free white chocolate chips into the wells in the center of each cookie. Sprinkle with a few sugar-free garnishes, if desired. Let set 1 hour. You can also refrigerate to set the chocolate faster.

Recipe By ChocZero Ingredients ⅓ cup Peppermint White Chocolate Style Baking Chips 3 tbsp butter, softened pinch of salt 1 ¼ cup powdered sugar free substitute Directions In a small bowl cream together melted Peppermint White Chocolate Style Baking Chips, butter and salt. Slowly add in powdered sugar free sweetener and using an electric mixer, mix together until combined. Mold all of the mixture into a ball and wrap in plastic wrap. Refrigerate for 20-30 minutes to harden. Once hardened divide out a small amount of dough and roll it into a snake shape about ½ inch thick. Using a bench scraper or a knife, cut off small candy sized pieces of the dough and place on a parchment lined tray. Repeat with remaining dough. Let the candy pieces sit at room temperature for 24-48 hours to harden.

Recipe By ChocZero Annie walks us through this recipe for delicious, sweet-and-salty sugar free brittle. Ingredients 12 oz ChocZero Caramel Syrup ¼ cup salted dry-roasted peanuts or pecans Directions Line a baking tray with parchment paper or foil. Set aside. Add ChocZero Caramel Syrup (maple also works) to a small saucepan. Cook over medium heat until the keto syrup starts to bubble and foam. Continue to cook until large bubbles form (about 4-5 minutes). Stir in peanuts or pecans. Remove from heat and quickly pour onto a parchment lined tray. Spread out as a thin layer. Let cool for 30 minutes. Break into small chunks once hardened. Great Gift Giving Ideas!

Recipe By ChocZero 🎄 This delicious sugar-free chocolate roulade has a soft, creamy filling wrapped up in grain-free chocolate sponge cake made from almond flour and these rich ChocZero Chocolate Baking Chips Ingredients Swiss Roll Cake: 4 large eggs separated 7 oz ChocZero Chocolate Baking Chips (white, milk or dark) ¼ cup butter 1 tsp vanilla pinch of salt 2 tbsp cacao powder 1 tbsp espresso powder ¼ cup confectioners' sugar substitute Cake Filling: ½ cup heavy whipping cream 1 tsp vanilla ¼ cup confectioners' sugar substitute (We Like Monk Fruit or Erythritol) pinch of salt Cake Frosting: ¼ cup butter melted ½ cup confectioners' sugar substitute (We Used Erythritol) 3 tbsp unsweetened cocoa or cacao powder ½ tsp vanilla ⅓ cup heavy whipping cream Yule Log Decoration Ideas: rosemary sprigs evergreen branches cranberries Christmas ornaments Directions Swiss Roll Cake: Preheat oven to 350°F. Line a 13x9 jelly roll sheet with parchment paper. Spray parchment paper with coconut oil or coat with butter. Dust the oiled parchment paper with cocoa powder to prevent the cake from sticking. Separate egg yolks from egg whites. This step will let you make your keto roll cake into a sponge cake to help make it easier to decorate. Whip egg whites until stiff peaks then do it for 30 seconds longer. Using a double boiler, melt the ChocZero Chocolate Baking Chips and butter until combined. Remove chocolate and butter from heat and add egg yolks, vanilla, salt, cocoa powder, espresso powder and confectioners' sugar substitute. Add about a third of the chocolate mixture to the egg whites. Gently fold. Repeat until all of the chocolate mixture is incorporated into the egg whites and no white remains. Spread cake mixture evenly into the baking pan making sure to get into the corners. Bake in the preheated oven for 13-15 minutes or until a toothpick inserted into the cake comes out clean. Cake Filling and Rolling: Use an electric mixer to beat the heavy whipping cream until soft peaks form. Add the rest of the filling ingredients to the cream and beat until fully combined and stiff peaks form. Remove the parchment paper and cake from the baking sheet and allow to cool for 5 minutes with the top of the cake covered with damp paper towels. Remove paper towels from the top of cake and place another piece of parchment paper on the top. Carefully flip the cake over so that the top of the cake now faces the bottom. Gently peel the parchment paper from the bottom of the cake. Place a clean sheet of parchment back on the bottom and carefully flip the cake once again so that the original top of the cake is back on top. Remove the top piece of parchment and use the bottom sheet of parchment to gently roll the cake from the short end. Allow cake to rest for one minute. Gently unroll the cake so that it's flat again. Add the parchment paper back to the top of the cake. Gently press the cake with your hands to flatten and press together any cracks. Remove parchment from top of cake. Spread the cake filling on top of the cake out to the edges leaving about an inch and half of space at one short end. Starting at the short end of the cake that has the filling all the way to the edge, use the parchment paper to gently roll the cake removing the parchment as you go. Continue rolling until you get to the end. The filling will push out to the end and fill out the rest of the cake. The seam at the end of the cake should end up facing down as you finish rolling. Be sure to move the cake onto the plate you'll use for serving since it's difficult to move. Use two long spatulas, one under each end of the cake to move it onto the serving plate making sure the seam side of the cake faces down. Frosting: Add all ingredients to a bowl. Use an electric mixer to combine mixture until all ingredients are fully incorporated. Use a rubber spatula to remove all frosting from the bowl and place on top of the cake. Using a butter knife, cover the entire cake evenly with frosting so that no cake or filling is showing. Make sure to leave a lot of texture on the icing so that it simulates tree bark for your yule log.