KETO NO BAKE CINNAMON HEART CHEESECAKE

Keto, Low Carb, Grain Free, Sugar Free and AMAZING!

HAPPY VALENTINES DAY!

Did I mention I absolutely love – LOVE!

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THIS CHEESECAKE IS AMAZING! MY CLASS LAST NIGHT LEARNED HOW TO MAKE THIS STEP BY STEP AND IT WAS SPECTACULAR! Everyone enjoyed it so much that I thought I would share it with the world! You’re welcome!

YOU CAN EVEN TELL YOUR FRIENDS – ‘YES I LOSE WEIGHT EATING CHEESECAKE!”

Perfect Valentine’s Dessert to share with the ones you love!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/06/chocolatepbcrunchsquares

CLICK TO GET THE RECIPE HERE –>

NO BAKE CINNAMON HEART CHEESECAKE

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Want more Valentines Treats!?

Check out this RECIPE BELOW!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

Also be sure to check out my events page! If your an Ontario Canada resident, I’ll be hosting many events involving cooking, seminars and more!

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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Chocolate Peanut Butter Crunch Squares

Keto, Low Carb, Grain Free, Sugar Free and AMAZING!

HAPPY VALENTINES DAY!

Did I mention I absolutely love – LOVE!

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These KETO, LOW-CARB chocolates make you melt! The best part is they are super LOW IN CARBS! So you can indulge in extra bites on this special holiday! They Taste just like peanut butter cups! They are also high in natural fats so are a great choice for a fat bomb!

YOU CAN EVEN TELL YOUR FRIENDS – ‘YES I LOSE WEIGHT EATING CHOCOLATE”

You can store them at room temperature, which is awesome!

With a melty, creamy, chocolate peanut butter flavour these are the perfect treat for you and your hunny to share today and ready in just under 1 hour!!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/06/chocolatepbcrunchsquares

Chocolate Peanut Butter Crunch Squares

  • Servings: 24 x 2 inch Chocolates
  • Print

Ingredients

For the Chocolate

For the Peanut Butter Crunch Filling:

Directions

  1. For the Cookies and Cream Crumb (Optional): Mix all the ingredients in a mixer using the paddle attachment for 2 to 3 minutes. Fill a piping bag with the pb mix and set aside.
  2. For the Chocolate: Over a double boiler on medium heat, Melt the cocoa butter.
  3. Whisk in the chocolate chips.
  4. Whisk in the sweetener.
  5. Scoop into a measuring cup.
  6. Pour into silicone moulds only halfway and then tilt the moulds so it covers all the sides of the square with chocolate. Put in fridge until set. About 10 minutes.
  7. Remove from fridge and pipe flat middles for the PB filling inside the square. Leaving them flat enough that the rest of the chocolate will cover the top when poured over it. Set in fridge for 15 minutes.
  8. Reheat the remaining chocolate in the microwave or again on the double boiler for about 20 seconds. Pour the chocolate over the PB filling, covering the tops to finish off the chocolate squares. Set in fridge for at least 30 – 40 mins.
  9. Gently pop the squares out and store in an air tight container for up to 2 weeks.

***Recipe Notes***

You don’t have to use peanut butter, you can also use an almond butter / coconut butter combo, which is very sweet and decadent.

Nutrition Per Serving

1 serving = 1 Chocolate square

Total Fat 9.3g

Total Carbohydrates =3.7g

Dietary Fiber =00.7g

Protein 1.7g

Sugar Alcohols 48g

Net carbs per serving: 1g

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Want more Valentines Treats!?

Check out this RECIPE BELOW!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

Also be sure to check out my events page! If your an Ontario Canada resident, I’ll be hosting many events involving cooking, seminars and more!

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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VEGAN – KETO CHEESY CRUNCH CRACK-ERS

Egg free, Grain free, Dairy Free, GREAT FLAKE and CRUNCH FACTOR!

THE BEST OF VEGAN KETOISM!

I’ve been exploring Vegan options lately and these are by far my favourite crackers!

If you’re a salty, savoury addict like me – then don’t skimp on the salt topping!

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With only a few ingredients, you can whip up a batch super easily! They are full of vitamin B, Magnesium to help reduce muscle cramps and headaches on Keto – and FIBER…..which we all know we could have more of! (You’ll thank me tomorrow after eating these) A perfect natural laxitive helper.

You can store them up to a week at room temperature, which is awesome!

WATCH THE RECIPE VIDEO HERE

With a savoury, cheese like flavour- but appetizing crunch – these crack-ers are as addicting as crack!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/07/vegan-keto-cheesy-crunch-crack-ers

VEGAN - KETO CHEESY CRUNCH CRACK-ERS

  • Servings: 45 x 2 inch CRACKERS
  • Print

Ingredients

Directions

  1. Preheat oven to 350 Degrees Fahrenheit.
  2. In a bowl, Combine the dry ingredients, with one dash os salt.
  3. Add the water and coconut oil. Mix and fold well until fully incorporated.
  4. Let sit for 5 minutes.
  5. Between 2 pieces of parchment or plastic wrap, press down with hands to flatten as much as you can then roll the dough gently with a rolling pin until 1/4 inch in thickness. Sprinkle other dash of salt on top.
  6. Score with a knife to make 2×2 inch crackers shapes.
  7. Bake on parchment on a baking sheet, for 25 -30 minutes, but be sure to check half way to make sure they aren’t burning.
  8. Let cool fully and then break along the score lines.
  9. Serve and enjoy!

***Recipe Notes***

Add different spices to your own taste! I love garlic and rosemary!

Nutrition Per Serving

1 serving = 1 Crack-er

Total Fat 2.1g

Total Carbohydrates =1g

Dietary Fiber =0.7g

Protein 0.9g

Sugar Alcohols 0g

Net carbs per serving: 0.3g

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Want more KETO Treats!?

Check out this AMAZING DIP!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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Keto – Low Carb Valentine’s Chocolate Hearts

Valentine’s Day is quickly approaching and I absolutely love – LOVE!

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These KETO, LOW-CARB chocolates make you melt! The best part is they are super LOW IN CARBS! So you can indulge in extra bites on this special holiday!

You can store them at room temperature, which is awesome!

WATCH THE RECIPE VIDEO HERE

With a melty, creamy, white chocolate-vanilla flavour these are the perfect treat for you and your hunny to share!

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/02/06/keto-low-carb-valentines-chocolate-hearts

Keto, Low Carb Valentine's Chocolate Hearts

  • Servings: 20 x 2 inch Chocolates
  • Print

Ingredients

For the Chocolates

For the Cookies and Cream Crumb:

Directions

  1. For the Cookies and Cream Crumb (Optional): Mix all the ingredients in a frying pan over medium heat for about 3 minutes. You want to toast the almonds and set the sweetener into the cookie so when it cools, it hardens like a crunchy cookie.
  2. Let cool and set aside if using.
  3. For the Chocolate: Gather all ingredients ready to go and measured out.
  4. Over a double boiler on medium heat, Melt the cocoa butter.
  5. Whisk in the powdered cream.
  6. Whisk in the sweeteners and vanilla.
  7. If using colouring, this is where you will add it in. mixing until fully incorporated.
  8. Pour into silicone moulds and put in fridge until set. About 45 minutes.
  9. If using cookies and cream flavour, make the cookie crumb ahead of time and let cool. Place a sprinkle / bit of the cookie crumb in the moulds before pouring in the chocolate.

***Recipe Notes***

This chocolate isn’t going to taste exactly like the processed store bought white chocolate. However if you’ve ever made natural chocolate then you know what taste to expect. I didn’t include the cookie crumb in the Macronutrients. Add 1 Carb per 10 chocolates extra if you would like to count it.

Nutrition Per Serving

1 serving = 1 Chocolate (1 net carb for every 3)

Total Fat 4g

Total Carbohydrates =2.7g

Dietary Fiber =0g

Protein 0.2g

Sugar Alcohols 48g

Net carbs per serving: 0.3g

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Want more Valentines Treats!?

Check out this TRIPLE CHOCOLATE DREAM LOAF!

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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Triple Chocolate Dream Loaf

Valentine’s Day is quickly approaching and I absolutely love LOVE!

This KETO, LOW-CARB loaf is super yummy. You can store them in the freezer for up to 2 months and they stay really fresh.

With a chewy brownie texture, these are the perfect treat for you and your hunny to share! Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

Triple Chocolate Dream Loaf

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Triple Chocolate Dream Loaf

  • Servings: 20 Slices(2 Loafs)
  • Print

Ingredients

Directions

  1. Preheat oven to 350 Degrees Fahrenheit.
  2. Put all the dry ingredients in a bowl, Mix gently.
  3. Add the eggs, water and oil. Fold until combined fully using a rubber spatula.
  4. Divide into 2 and scoop into 2 x 1lb loaf pans. (I used these)
  5. Bake for 35-40 minutes, until a toothpick is inserted and comes out clean.
  6. Let cool fully and then slice into 10 each loaf.
  7. Store in a sealed container in fridge for up to 1 week.

***Recipe Notes***

You can top with low carb icing or nuts and seeds. I used 3 tbsp of swerve confectioners with a few tbsp of heavy cream. It dries nice on top after a few hours in the fridge.

Nutrition Per Serving

1 serving = 1 SLICE

Total Fat 6.2g

Total Carbohydrates =7.1g

Dietary Fiber =2.8g

Protein 2.9g

Net carbs per serving: 1.8g

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

Vegan Mushroom Risotto

I absolutely love mushrooms. This vegan, keto friendly option is perfect for those who are trying to cut the dairy and need a tasty side dish! I make this weekly and it is a staple in my home.

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Vegan Mushroom Risotto

  • Servings: 6
  • Print

Ingredients

  • 4½ cups Cauliflower, “riced”
  • 2 tbsp coconut oil
  • 1/2 lb cremini mushrooms, thinly sliced
  • 1/2 lb Portobello, thinly sliced
  • ¼ cup organic vegetable broth
  • Pink Himalayan salt to taste
  • dash of black pepper to taste
  • 3 tbsp finely chopped chives
  • 4 tbsp coconut cream
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast (optional but SUPER yummy!)

Directions

  1. Place cut cauliflower pieces in a blender and pulse until you get small pieces of “rice”- like cauliflower bits.
  2. Heat 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, about 3-5 minutes. You want the oil to be dark in colour.
  3. Remove mushrooms and their liquid and set aside.
  4. Add the coconut cream to the pan with the veggie broth and simmer for 1 minute.
  5. Add cauliflower rice, stirring to coat with coconut cream / broth, about 2 minutes. Add garlic powder to the “rice,” and stir until the broth is absorbed, approximately 2 minutes.
  6. Stir in mushrooms, chives, and season with salt and pepper to taste.
  7. Remove from heat, and sprinkle with nutritional yeast, toss and serve. (Optional but SUPER yummy)

***Recipe Notes***

Lower the servings amount and you will lower the carbohydrate value. Nutritional yeast is optional. It provides several healthy benefits, including magnesium, vitamin B and acts sort of like a parmesan substitute, taste wise. 

Nutrition Per Serving

1 serving = 3/4 cup Aprox.

Total Fat 8.7g

Total Carbohydrates =14.2g

Dietary Fiber =6.6g

Protein 9.6g

Net carbs per serving: 7.6g

 

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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KETO BUTTERFINGER CRISPY CRUNCH PIE

It’s here! Finally an amazing treat that is kind of no bake! ( you still have to bake the crust if you want that toasty almond flavour )

It does take some work to make this recipe, a few extra steps but it’s soooo worth it!

You can freeze it and take a slice out of the freezer 30 mins before eating and its kind of like an ice cream cake that way.

You can also substitute the butterfinger with any Keto cookie or bar, just switch the peanut butter to a different nut butter or coconut oil.

I’m literally eating a slice right now as I write this because I couldn’t wait! You can reduce the slice amount or eat less to reduce the net carbs. I think 5 net carbs is worth a whole slice though 🙂 Enjoy my friends!

WATCH THE RECIPE VIDEO HERE

KETO BUTTERFINGER PIE

  • Servings: 12
  • Print

Ingredients

Directions

  1. Preheat oven to 340 Degrees F.
  2. In a bowl, combine the almond flour, coconut flour, butter and fibre syrup until it forms a dough. Press into a greased pie plate and bake for 10-12 minutes until lightly goldenly toasted. Remove from oven and let cool in fridge.
  3. In a stand mixer with the whisk attachment turned to high speed, whip the cream until stiff peaks form. Scoop out and in bowl, set aside.
  4. In the mixer with paddle attachment, cream together the cream cheese, peanut butter and confectioners erythritol. Add the vanilla and salt. Do not over mix. Scoop out into another large bowl.
  5. On a cutting board, cut the butterfinger bars into small chunks. Add these to the peanut butter mixture and fold in gently.
  6. Fold in the whip cream gently until fully combined.
  7. Scoop mixture into the pie crust and top with whatever toppings you want. I used homemade butterscotch syrup, chocolate ganache and extra butterfinger chunks.
  8. Set in fridge overnight to set or at least 2 hours.

***Recipe Notes***

You can serve this immediately, but you want the cream cheese to set to give it the velvety texture. I prefer to let it sit overnight.

Nutrition Per Serving

1 serving = 1 slice

Total Fat 40.6g

Total Carbohydrates =29g

Dietary Fiber =8.7g

Protein 8.5g

Net carbs per serving: 5.5g


DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

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KETO BUTTERFINGER / CRISPY CRUNCH BARS

My favourite chocolate bars before I went Keto were crispy crunches and butterfingers. These two combined equals this Keto homemade healthy treat I’ve designed! Its absolutely amazing. Be sure to check out my Butterfinger Crispy Crunch Pie Recipe!

Crunch factor…butterscotch flavour……..chocolatey goodness! At only 1 net carb per bar, I’m in heaven! You will be too!

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WATCH THE RECIPE VIDEO HERE


KETO BUTTERFINGER BARS

  • Servings: 10
  • Print

Ingredients

  • 1/2 cup sugar free chocolate chips
  • 2 tbsp heavy cream
  • 4 tbsp coconut oil
  • 2 tsp caramel extract
  • 2/3 cup Golden erythritol / monk fruit
  • dash of pink Himalayan salt
  • 1/4 cup unsalted butter softened
  • 2 tablespoons cream cheesesoft
  • 1/4 cup organic peanut butter
  • 3 tbsp powdered erythritol

Directions

  1. Preheat oven to 350 Degrees F.
  2. In a small bowl, combine the golden erythritol, 2 tbsp of coconut oil and caramel extract. Spread out onto a baking pan lined with parchment paper. Bake for 7-10 minutes. ALWAYS WATCH THIS STEP. ERYTHRITOL CAN CAUSE A FIRE AND SMOKE A LOT. REMOVE FROM OVEN WHEN IT’S MELTED AND BUBBILY. DO NOT BURN. Place in freezer to cool while working on the next step.
  3. In a stand mixer with the paddle attachment turned to low speed, mix the cream cheese, butter and powdered erythritol until smooth. Add the peanut butter, 2 tbsp of the coconut oil and salt, mix again.
  4. Place in a bowl and remove the tray from freezer when fully cooled.
  5. Gently crumble into quarter sized pieces and gently fold the crunchy bits into the peanut butter mixture.
  6. Spread in a non stick or parchment lined baking dish and spread evenly.
  7. In a small bowl place the chocolate chips and heavy cream and melt in microwave for 20 seconds. Stir until smooth. Pour over peanut butter crunch mixture in dish and smooth out on top fully covering it. Place in fridge for 1 hour.
  8. Remove from fridge and cut into 10 servings.
  9. Store in fridge for up to 1 week in an airtight container.

***Recipe Notes***

Please be careful working with hot erythritol. It can burn and cause fire if unattended.

Nutrition Per Serving

1 serving = 1 Bar

Total Fat 12.1g

Total Carbohydrates =2.9g

Dietary Fiber =1.3g

Protein 2.1g

Net carbs per serving: 1.6g

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DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group   or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

Low Carb Baileys Irish Cream

Who loves baileys?! I DO!

Baileys Irish cream is a staple in my family, especially around the holidays and new years!

So easy to make, all you need is a pot and a blender. I just made a huge bottle and it will be chilled in time for new years eve! But be careful, it has a serious bang!

Enjoy and happy new year to all my low carb, healthy eating friends. Wishing you the best health in 2019!

LOW CARB BAILEYS IRISH CREAM

  • Servings: 24 OZ
  • Print

Ingredients

Low Carb Condensed Milk(pre make for baileys recipe):

  • 2 tbsp butter 1 cup heavy whipping cream
  • 1 cup unsweetened cashew milk (you can use almond, the cashew adds a better taste)
  • 1/4 cup brown sugar substitute Sukrin Gold ( you can use white sugar sub, golden adds caramel taste)

Baileys Irish Cream:

  • 1 cup Low Carb condensed milk
  • 1 cup heavy whipping cream
  • 3/4 cup whiskey
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 3 tsp cocoa powder
  • 4 oz strong coffee or 1 tsp instant coffee powder

Directions

  1. Prepare the low carb condensed milk. Place the butter into a
  2. sauce pan. Cook over a medium heat until it starts to foam and brown. This will take just a few minutes and you should keep an eye on it to prevent burning. Browning the butter will enhance the flavour.
  3. Pour in the cream and almond milk. Don’t panic when you see the
  4. butter floating on top at first. Add the sweetener and mix until well combined. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the to about half of the volume. This will take 25-30 minutes. This will make 1.5 to 2 cups. You will only need 1 cup for the baileys. Store the rest in a jar in fridge and you can use it to make my keto rolled ice cream!

    3.When done, remove from the heat and set aside to cool down to room temperature. Place in blender and blend to make smooth and strain to remove clumps.

    4.To make the Baileys, place the condensed milk into a blender. Add heavy whipping cream and whiskey.

  5. Then add the vanilla extract, almond extract, cacao powder and
  6. coffee. Blend on medium-low until just combined. High speed blenders can curdle your Baileys! Make sure to use a slow-medium speed. If the mixture curdles, strain the liquid through a sieve and discard any curdles.
  7. Pour in cleaned wine bottle and keep in fridge, chill at least 2 hrs before serving. . Serve over ice.
  8. To store, keep sealed in glass containers for up to 6 weeks. ( I use old wine bottles, sterilized. )
  9. Shake well before serving.
  10. ***Recipe Notes***

    Dont drink and drive! Arrive alive and be safe!

    Nutrition Per Serving

    1 serving = 1 fluid oz

    Total Fat 12.1g

    Total Carbohydrates =1.1g

    Dietary Fiber =0.1g

    Protein 0.7g

    Net carbs per serving: 1g

DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Get over 40 more holiday recipes in my NEW cookbook Homemade Holidays, available now!

KETO MILK CHOCOLATE FUDGE FAT BOMBS

This melt in your mouth fudge is to die for. You can add nuts to it, cookie crumbs or use it as a layer to a bar recipe!

KETO MILK CHOCOLATE FUDGE FAT BOMBS

  • Servings: 24
  • Print

THE PERFECT,ON THE GO FAT BOMB THAT MELTS IN YOUR MOUTH



Ingredients

  • 1/2 cup of butter room temperature
  • 1/4 cup powdered erythritol
  • 2 tbsp heavy cream
  • 5 tbsp sugar free chocolate chips

Directions

  1. Using a whipping attachment in a mixer, whip the erythand butter for 4 minutes on high until doubled in size.
  2. In a microwave safe bowl, microwave the chocolate chips and cream for 20 to 30 seconds.
  3. Stir the chocolate until fully melted and add to the butter mixture. Scrape down the sides with a rubber spatula and while for 1 minute.
  4. Place mix into molds or parchment lined baking sheet
  5. Place in fridge for 1 hour. Serve cold. It will melt if removed from fridge.

***Recipe Notes*** Can be used as delicious butter cream frosting when not cold too!

Nutrition Per Serving 1 serving = 2×2 inch square Total Fat 4.6g Total Carbohydrates =1.5g Dietary Fiber =0.5g Protein 0.2g Net carbs per serving: 1g


DID YOU TRY THIS RECIPE?
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