We ketofied Toaster Strudel! 🤹♀️ These were as easy to make as they are delicious, and they were surprisingly close to real toaster strudel/pop tarts. We will definitely be having these quite often – especially since they can be made ahead of time! Just reheat and add icing when you want 'em! . (👉Swipe👉 to see recipe & macro card) . . . . . . . #keto #lowcarb #food #ketofood #lowcarbfood #diet #ketodiet #lowcarbdiet #recipes #ketoaf #ketorecipes #foodporn #homemade #yum #instafood #picoftheday #mealoftheday #foodgasm #omad #onemealaday #ketobreakfast #breakfast #if #intermittentfasting #fasting #foodie #toasterstrudel #ketotoasterstrudel #lowcarbtoasterstrudel
Our “Creamy (Gummy) Bears” recipe, but the Valentine’s Day version! I love love LOVE fruit & cream. Strawberry and lime are by far my favorite of the sugar free jellos & cream. Orange would also be good with chocolate, though! We did half of the hearts with chocolate and half without.
👉👉👉Scroll for recipe👉👉
Homemade Peanut Butter Cups are sooooo easy when you can make your own homemade, better-than-Reeses peanut butter – and they’re even funner bite-sized!
6 oz sugar free chocolate
½ cup peanut butter (we make our own)
2 tbsp butter
¼ cup powdered erythritol
½ tsp vanilla extract
➡️➡️➡️Scroll to see steps!
Per mini cup:
Calories = 83.8
Fat = 7.8g
Net Carbs = 1.4g
Protein = 2g
While my boyfriend was eating his dessert, I looked over at his plate and said “Stop. Mind if I take a picture?” Scroll ➡️➡️➡️ to the second slide to see how you 👌properly👌 eat a chocolate bowl (and how to make one)!
All the thank yous and 😘😘 to @choczero for sending me their Dipping Cups and Caramel Syrup to try! We are seriously in love with all their products because of the taste (of course), but especially when you consider the fact that they are so sugar free, they don’t even use sugar alcohols! (“Whaaaat?!”, “I know!”)
The banana bread recipe you love, now in a DELICIOUS little muffin with cream cheese frosting!
Ingredients for the muffins:
4 tbps softened butter
¾ cup erythritol or other sugar substitute
3½ oz cream cheese, softened
1 tsp vanilla extract
1½ tsp banana extract
1¼ cup almond flour (sesame seed flour for a nut free option)
1 tsp baking powder
¼ tsp of salt
1½ cups preferred nuts, chopped
Preheat oven to 300°F.
In a large bowl, beat the butter with the sugar substitute until well incorporated.
Add cream cheese and vanilla. Mix well. Add the eggs one at a time, mixing well after each. Add banana extract.
Add all dry ingredients until well combined.
Add chopped nuts to the batter then pour into lined muffin pan. The dough will rise, so ensure there is a big enough gap from the top to accommodate.
Bake for 30-40 minutes, or until the middles stop being jiggly. Yes jiggly.
For the frosting: mix together 3oz cream cheese (softened), 2 tbsp powdered erythritol, 2 tbsp heavy whipping cream and ½ tsp vanilla extract. Spread or pipe onto muffins.
➡️➡️➡️For macros & pricing WITHOUT the cream cheese frosting, scroll through pictures.➡️➡️➡️
Based on the products we used, the cost of these ingredients will be roughly $6.64 and make 12 muffins.
Calories = 287.7
Fat = 27.3
Total Carbs = 7.3 | 👉👉Net Carbs = 3.1👈👈
Protein = 7.4