Bacon Ranch Chicken Dip
Servings 10
Calories 315kcal
Ingredients
- 3-4 Cups Cooked Chicken (shredded or chopped) This is about 1 pound of meat. You can also use a Precooked Rotisserie Chicken
- 8 Ounces Cream Cheese
- 2 Tbs Ranch Seasoning Mix
- 1 Cup Sour Cream
- 1 1/2 Cups Shredded Cheddar Cheese
- 1/2 Cup Bacon Bits
Instructions
- In a large bowl, mix the softened cream cheese, sour cream, and the ranch seasoning until it forms a smooth, savory paste.
- Add your 3 to 4 cups of cooked, shredded chicken and 1 cup of the cheddar cheese to the bowl. Stir it well until all the chicken is thoroughly coated in the ranch mixture.
- Spread the chicken mixture evenly into a baking dish (or your rental's slow cooker). Top with the remaining 1/2 cup of cheddar cheese and the chopped bacon. Bake at 375°F for 20 to 25 minutes until bubbling at the edges and melted on top.
Notes
- Chicken Flexibility: This recipe is incredibly versatile. You can easily use 3 to 4 cups of your own pre-cooked, shredded chicken (breasts or thighs). Alternatively, for an easy grocery store shortcut that saves prep time in a rental kitchen, you can simply buy a hot, pre-cooked rotisserie chicken and shred it with two forks.
- Macro Calculations: The nutritional information provided is an estimate based on the specific whole-food ingredients used in this preparation. Please note that the macros are calculated using a blend of both white and dark chicken meat to ensure a rich flavor and optimal fat-to-protein ratios. If you use strictly lean chicken breast, your final fat content may be slightly lower and the protein slightly higher.
- Ranch Seasoning: For the best and cleanest flavor, we recommend using 2 tablespoons of our homemade 2KK Ranch Seasoning Mix. It delivers a robust flavor profile without the maltodextrin, cornstarch, or extra chemical fillers often found in commercial, store-bought packets.
Nutrition
Serving: 0.5Cup | Calories: 315kcal | Carbohydrates: 2g | Protein: 22.5g | Fat: 24g | Net Carbs: 2g
Gourmet Cottage Cheese
The traditional rennet version delivers the ultimate artisan cottage cheese experience, producing thick, beautifully defined, and springy large curds. By utilizing a mesophilic culture and liquid rennet, this method develops a deeply rich, sweet, and authentic dairy flavor profile that completely rivals high-end creamery brands. It is the perfect choice for home cooks who want to master classic cheesemaking techniques and enjoy a premium, high-protein staple
Servings 5
Calories 120kcal
Equipment
- Thick Bottom Pot
- Colander
- Thermometer
Ingredients
- 1 Gallon whole milk (standard pasteurized) NOT UHT - Ultra Pastruized
- 1/8 tsp mesophilic starter culture powder
- 1/4 tsp liquid calcium chloride diluted in 1/4 cup cool, unchlorinated water
- 1/4 tsp liquid animal rennet diluted in 1/4 cup cool, unchlorinated water
- 1/2 tsp Salt
- 6-8 Tbls Heavy Whipping Cream
Instructions
- Ripen the culture: Heat 1 gallon of whole milk over low heat until it reaches exactly 90°F. Turn off the burner. Sprinkle 1/8 tsp of mesophilic starter culture powder over the surface of the milk. Let it rehydrate for 2 minutes, then stir thoroughly using a gentle top-to-bottom motion. Cover with a lid and let it sit completely undisturbed on the counter for 1 hour
- Add structural elements: After 1 hour, pour in the diluted calcium chloride mixture and stir for 30 seconds. Immediately follow with the diluted liquid rennet mixture. Stir using a gentle up-and-down, top-to-bottom motion for exactly 1 minute to distribute it evenly. Use the flat bottom of your spoon to completely still the liquid until it stops moving. Cover and let sit completely undisturbed for 1 hour
- Cut the curds: Check for a "clean break" by inserting a knife at a slight angle and lifting. If the custard-like mass splits cleanly with sharp edges, it's ready. Slice the solid curd mass into a 1/2-inch square checkerboard grid, slicing vertically and horizontally all the way to the bottom of the pot. Angle your knife slightly on the final passes to create uniform cubes. Let the cut curds sit completely untouched for 10 minutes to "heal" and form a protective skin
- Slow cook the curds: Turn the burner on to a very low setting. Because the pot sat off the heat for two hours, the temperature will have dropped to the high 70s or low 80s. Slowly raise the temperature of the pot up to 115°F over the course of 30 to 45 minutes. Every few minutes, take a slotted spoon and stir very gently from the bottom up to keep the cubes from fusing together. Turn off the heat once the curds shrink, firm up, and feel springy to a gentle squeeze.
- Strain and shock: Pour the cooked curds and whey into a large colander lined with two layers of quality cheesecloth. Let the warm whey drain for 1 to 2 minutes. Gather the four corners of the cheesecloth into a loose pouch and plunge the entire bundle directly into a large bowl of ice-cold water. Gently swish it around for 30 seconds to lock in that plump, individual chunk structure and wash away surface whey.
- Final drain & dress: Lift the pouch out, give it a very gentle squeeze, and let it drain in the colander for 15 minutes until all excess water is gone. Transfer the firm, plump curds to a bowl, add 1/2 tsp of sea salt, and fold in 6 to 8 tablespoons of cold heavy cream
Video
Notes
Nutritional Disclaimer: Please note that the provided nutrition facts are calculated strictly for the plain, dry curds and do not include any added heavy whipping cream or alternative liquid dressings. If you choose to dress your cottage cheese for extra creaminess, be sure to track those additional ingredients separately based on your personal dietary goals.
- The Best Type of Milk to Use: For the absolute best yield and flavor, use high-quality standard pasteurized whole milk. Avoid using ultra-pasteurized (UP) or ultra-high temperature (UHT) milk. The high-heat processing used in UHT milk damages the proteins to the point where they cannot form a solid curd structure, meaning your cheese will not set properly. If you have access to fresh, high-quality raw milk from a trusted source, it works beautifully for both methods!
- How to Properly Store Your Cheese: Homemade cottage cheese lacks the commercial preservatives, stabilizer gums, and thickeners found in store-bought tubs, making proper storage essential. Store your finished cheese in a clean, airtight glass jar or container. To maximize freshness, store the container upside down in the refrigerator; this creates a slight vacuum seal at the lid and helps slow down the growth of surface bacteria.
- Shelf Life in the Fridge: Because this is a fresh cheese with zero preservatives, it will keep well in the coldest part of your refrigerator for 5 to 7 days. Always use a perfectly clean spoon every time you scoop some out to prevent cross-contamination, which can cause the fresh dairy to spoil prematurely. If you notice any off-smells, mold, or an excessively sour separation of liquid, it's time to discard it.
Nutrition
Serving: 0.5Cup | Calories: 120kcal | Carbohydrates: 3.8g | Protein: 12g | Fat: 6g | Net Carbs: 3.8g
Quick and Easy Cottage Cheese
Servings 5
Calories 120kcal
Equipment
- 1 Heavy Bottom Pot Do not use Aluminum or Cooper Pots
- 1 Collinder
- Cheesecloth
Ingredients
- 1 Gallong Milk. DO NOT USE ULTRA PASTEURIZED (UHT)
- 1/2 Cup White Vinegar 5% Acidity DO NOT USE CLEANING VINEGAR
- 1/2 tsp salt NO iodine
- 6-8 Tbls Heavy Cream
Instructions
- Pour 1 gallon of whole milk into a large pot. Heat over medium-high until it reaches 185°F to 190°F. The milk should be steaming heavily and right at a simmer, but not boiling. Remove the pot completely from the heat source
- Add the acid: Immediately pour in 1/2 cup of white vinegar. Give the milk a slow, gentle swirl with a spoon. The milk will instantly separate into fluffy white curds and a yellowish liquid whey. Cover with a lid and let it sit undisturbed for 10 to 15 minutes to finish separating
- Drain the whey: Pour the mixture carefully into a large colander lined with two layers of quality cheesecloth. Let the warm whey drain naturally into the sink for 1 to 2 minutes. Do not squeeze or press the curds.
- Shock and rinse: Gather the four corners of the cheesecloth to form a loose pouch. Submerge the entire pouch straight into a large bowl filled with ice-cold water. Gently swish it up and down like a giant tea bag for about 30 seconds. This stops the residual cooking instantly and washes away any remaining vinegar film without breaking up the delicate, fragile curds.
- Final drain: Lift the cheesecloth pouch out of the ice water, give it a very gentle squeeze to release trapped liquid, and let it sit or hang in the colander to drain completely for 15 minutes.
- Dress the cheese: Transfer the dry curds to a clean bowl. Add 1/2 tsp of sea salt and 6 to 8 tablespoons of cold heavy cream. Fold together with extreme gentleness using a spoon so you don't mash or paste the fine curds.
Video
Notes
- Nutritional Disclaimer: Please note that the provided nutrition facts are calculated strictly for the plain, dry curds and do not include any added heavy whipping cream or alternative liquid dressings. If you choose to dress your cottage cheese for extra creaminess, be sure to track those additional ingredients separately based on your personal dietary goals.
- The Best Type of Milk to Use: For the absolute best yield and flavor, use high-quality standard pasteurized whole milk. Avoid using ultra-pasteurized (UP) or ultra-high temperature (UHT) milk. The high-heat processing used in UHT milk damages the proteins to the point where they cannot form a solid curd structure, meaning your cheese will not set properly. If you have access to fresh, high-quality raw milk from a trusted source, it works beautifully for both methods!
- How to Properly Store Your Cheese: Homemade cottage cheese lacks the commercial preservatives, stabilizer gums, and thickeners found in store-bought tubs, making proper storage essential. Store your finished cheese in a clean, airtight glass jar or container. To maximize freshness, store the container upside down in the refrigerator; this creates a slight vacuum seal at the lid and helps slow down the growth of surface bacteria.
- Shelf Life in the Fridge: Because this is a fresh cheese with zero preservatives, it will keep well in the coldest part of your refrigerator for 5 to 7 days. Always use a perfectly clean spoon every time you scoop some out to prevent cross-contamination, which can cause the fresh dairy to spoil prematurely. If you notice any off-smells, mold, or an excessively sour separation of liquid, it's time to discard it.
Nutrition
Serving: 0.5Cup | Calories: 120kcal | Carbohydrates: 3.8g | Protein: 12g | Fat: 6g | Net Carbs: 3.8g
Maple Blueberry Sausage Balls
A sweet and savory breakfast powerhouse made with clean ingredients and zero fillers. These juicy, pork-based sausage balls feature a hint of maple and real mashed blueberries for a metabolic-friendly start to your day.
Servings 10
Calories 295kcal
Ingredients
- 2 pounds Ground Sausage (you can substitute premade breakfast sausage)
- 4 Tbls Softened Butter You can use lard, bacon grease or tallow
- 1/3-1/2 cup Sugar Free Maple Syrup
- 1/2 - 1 cup Fresh or Frozen Blueberries
- 3/4 cup Pork Rind Crumbs
- 1 tsp Thyme
- 2 tsp Rubbed Sage
- 1 tsp black pepper
- 2 tsp salt
- 1 Large Egg
Instructions
- Start by mashing Blueberries
- In a bowl, combine ground pork, salt, pepper, thyme, sage until well incorporated
- Add Egg and Porkrind crumbs and mix well
- Add Maple Syrup
- Fold in Mashec Blueberries until well combined
- Roll into 1 inch balls
- Bake in an oven at 400 degrees for 22-25 minutes until golden brown or an AirFryer at 380 degrees of 10-12minutes
- Allow them to rest for 5 minutes before serving
Video
Notes
Our nutritional breakdown is calculated specifically for this "clean" version of the recipe, which uses fresh ground porkand 1/2 cup of mashed blueberries to yield 30 consistent sausage balls. By using unseasoned pork, we have full control over the quality of the meat and the specific salt content, ensuring there are no hidden sugars or fillers.
If you are in a pinch and decide to use pre-made breakfast sausage from the store, you can certainly do so, but you’ll need to adjust the recipe. Since pre-packaged sausage is already heavily salted and spiced, you should eliminate the added salt, pepper, sage, and thyme. Additionally, most commercial breakfast sausages have a higher fat-to-lean ratio than fresh ground pork, so you should omit the 4 tablespoons of butter to keep the consistency from becoming too oily. Stick to the fresh ingredients for the best metabolic results!
Nutrition
Serving: 51-1 1/2" Balls | Calories: 295kcal | Carbohydrates: 11g | Protein: 20g | Fat: 25g | Net Carbs: 1g | Allulose: 10g
Keto Cowboy Candy
Experience the perfect "sweet-meets-heat" punch with these candied jalapeños made completely sugar-free using allulose. They are the ultimate keto-friendly condiment for smothering burgers, hot dogs, or even mixing into cream cheese for a quick homestead dip.
Servings 64
Calories 5kcal
Equipment
- Large Stock Pot
- Canning Jars
Ingredients
- 2 Pounds Jalapeños
- 1 Cup Apple Cider Vinegar with or without Mother
- 2 Cups Allulose
- 1/2 tsp Mustard seeds or 1/4 tsp mustard powder
- 1/2 tsp Celery seeds
- 1/2 tsp Garlic Powder or 2 cloves of minced garlic
- 1/2 tsp Tumeric For Color
- 1/2 tsp Salt
Instructions
- Slice Jalapeños into 1/4 to 1/2 inch slices. ( If you want less of a kick, remove some or all of the seeds)2 Pounds Jalapeños
- In a large pot, combine Vinegar, Allulose, Mustard Seeds, Celery Seeds, Garlic Powder, Turmeric and Salt.1 Cup Apple Cider Vinegar, 2 Cups Allulose, 1/2 tsp Mustard seeds, 1/2 tsp Celery seeds, 1/2 tsp Garlic Powder, 1/2 tsp Salt, 1/2 tsp Tumeric
- Bring mixture to simmer/low boil and allow the mixture to reduce for about 5 minutes
- Add Jalapeños to mixture and continue to cook until the jalapeños all change color and soften up. You will need to stir once in a while so that all the jalapeños get covered in the liquid2 Pounds Jalapeños
- Allow jalapeños to cook down for about 5 minutes after they change color
- Take two Pint size canning jars (or four 1/2 pint jars) and pack the jalapeños into the jars. Allow the "Cowboy Nectar" to continue to reduce on a low boil while you are packing the jars
- Fill the jars with liquid leaving 1/2 of headspace in the jars
- Wipe the rims with a paper towel that has been soaked in vinegar and then place lids on jars and finger tighten them
Processing
- Place jars in a large pot and cover completely with water.
- Bring the water to a boil. Once the water begins to boil, start a timer. For Pint size jars, boil for 15 minutes, for half pint jars, boil for 10 minutes
- After they are done, remove from water, allow jars to cool and place them in your pantry. They are shelf stable for about 1 year. Once you open them, store in fridge
Left Over "Cowboy Nectar"
- You will have about 1 pint of the cowboy nectar left over. You can store it in a jar in the fridge
- If you would like to store the left over in the pantry, pour it into a canning jar and process for 15 minutes with the cowboy candy.
- If you want it thicker, like a wing sauce, reduce it down for another 3-5 minutes
- We like to pour it on eggs, use it as a glaze for a ham. It also makes a great wing sauce.
Video
Notes
Nutritional information provided is based solely on the candied jalapeños and accompanying syrup packed into the final canning jars. It does not include the leftover syrup set aside for separate use.
You'll likely have about 1 pint (16 oz) of spicy candied syrup left over after filling your jars. This syrup is a keto goldmine—at 1 tablespoon per serving, the nutritional facts are:
- Calories: 4 kcal
- Net Carbs: 0g
Pro-Tip: Don't throw this out! Use it as a sugar-free glaze for grilled chicken, ribs, or as a "sweet heat" kick in your favorite keto cocktail.
Nutrition
Serving: 1Tablespoon | Calories: 5kcal | Carbohydrates: 4.7g | Fiber: 0.4g | Net Carbs: 0.3g | Allulose: 4g
"Sweet & Tangy" Pickled Eggs
These keto-friendly pickled eggs capture that nostalgic, sweet, and tangy bread and butter flavor without any of the added sugar. Infused with aromatic spices and a hint of turmeric for a beautiful golden hue, they are a protein-packed homestead staple perfect for snacking or topping salads.
Servings 10 Eggs
Calories 72kcal
Equipment
- 1 Large Pot
- 1 Quart Mason Jar
Ingredients
- 10-12 Hard Boiled Eggs (Peeled and Cold)
- 1/2 - 2/3 Cup Allulose
- 2/3 Cup White Vinegar
- 1 1/3 Cup Water
- 2 tsp salt (kosher or pickling)
- 1 tsp Mustard Seeds
- 1/2 tsp Celery Seeds
- 1/2 tsp Black Peppercorns
- 1/2 tsp Tumeric
Instructions
- Peel eggs and get them cold
- In a pot, combine water, vinegar, allulose and all spices. Bring to a boil
- Pack Eggs eggs into a 1 quart mason jar10-12 Hard Boiled Eggs (Peeled and Cold)
- As soon as the vinegar and spice mixture begins to boil, add to the mason jar with eggs. Cover eggs completely1/2 - 2/3 Cup Allulose, 2/3 Cup White Vinegar , 1 1/3 Cup Water, 2 tsp salt , 1 tsp Mustard Seeds, 1/2 tsp Celery Seeds, 1/2 tsp Black Peppercorns, 1/2 tsp Tumeric
- Place lid on jars and store in fridge
- The Pickled eggs will be best in about 4-5 days. They will be best up to about 3 weeks later though still safe beyond that
Notes
"Don’t let the 2/3 cup of Allulose in this recipe scare you! It’s important to remember that the sweetener stays primarily in the liquid brine. Since the eggs only absorb a tiny fraction of that liquid, the actual amount of Allulose in each egg is very low—likely only 1–2 grams per egg.
Plus, since Allulose is a rare sugar that isn't metabolized like table sugar, the net carb impact is practically zero. You get all that 'Bread & Butter' sweetness Rachel loves, without the insulin spike or the 'junk' found in store-bought jars
You can use Apple Cider Vinegar (ACV) instead of white vinegar. ACV adds a slightly fruitier, more complex 'tang' to the brine. The Downside: It will turn your brine cloudy and much darker. If you want those bright, neon-yellow 'Bread & Butter' eggs that look amazing in the jar, stick with White Vinegar.
If you don't have the individual mustard, celery seeds and black peppercorns on hand, you can substitute 1 1/2 teaspoons of a standard Pickling Spice.
The Downside: Most store-bought pickling spices contain 'warm' aromatics like whole cloves, allspice berries, and cinnamon sticks. While those are great for some recipes, they can give your eggs a 'Christmas-y' or spiced-cider flavor that clashes with the Bread & Butter sweetness
Nutrition
Serving: 1egg | Calories: 72kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Net Carbs: 0.5g | Allulose: 1.5g
"Sweet Potato" Casserole
This keto “sweet potato” casserole is rich, low-carb, and completely sugar-free — but tastes just like the real deal. It delivers all the warm, cozy holiday flavor without a single sweet potato in sight. Decadent, satisfying, and totally guilt-free.
Servings 8
Calories 101kcal
Ingredients
- 1 Head Cauliflower
- 1 Can Pure Pumpkin
- 3 Large Eggs If you want it less like a custard, use 2 eggs
- 4 Tbls Butter
- 1/3-1/2 Cup Allulose
- 1 tsp Vanilla Extract
- 3 Tbls Switch Sweets Pancake Syrup
- 1/4-1/2 Cup Pecans (optional topping)
Instructions
- Cut up cauliflower and cook until fork tender
- In a food Processor, puree until smooth
- Add in Pumpkin and combine well
- Add eggs, melted butter, allulose, vanilla and maple syrup
- Run food processor for several minutes until the mixture is smooth
- Pour into a 9x9 baking dish and bake for 20 minutes at 350 degrees
- Add chopped pecans for a garnish
Notes
The macros stated are based on the ingredients we use and 1/3 cup allulose. If you would like a casserole that's less firm, use only 2 eggs
Nutrition
Calories: 101kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7.4g | Fiber: 2g | Net Carbs: 3g | Allulose: 12g
Broccoli Cheese Soup
Warm, creamy, and loaded with cheesy goodness, this Keto Broccoli Cheese Soup delivers all the comfort of a classic without the carbs. 
Perfect for chilly winter nights, it’s thick, hearty, and satisfying enough to be a full meal — proof that keto comfort food really does exist!
Perfect for chilly winter nights, it’s thick, hearty, and satisfying enough to be a full meal — proof that keto comfort food really does exist!Servings 4 Cups
Calories 300kcal
Ingredients
Milk Base
- 2 Cups Our Whole Milk Recipe or use 1/4 cup Heavy Whipping Cream and 1 1/2 cups of water with optional 1 Tablespoon of allulose
Soup Base
- 2 Tbsp Butter
- 1/4 cup Diced Onion (optional for flavor)
- 2-3 Cups Chopped Broccoli Fresh or Frozen
- 1 Cup Chicken or Bone Broth
Cheese & Seasoning
- 2-3 Ounces Cream Cheese
- 1 1/2 Cups Shredded Cheddar Cheese We like sharp
- 1/2 Cup Shredded Mozzarella smooths the texture and stabilizes the recipe
- 1 tsp Dijon Mustard Optional but rounds out the flavor
- 1/4 tsp Garlic powder
- 1/4-1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Tara Gum or Xanthan Gum Tara gum is better
Optional Add-Ins
- 3 slices Bacon - Cooked crispy and crumbled
- 1/2 Cup Diced Cooked Chicken
- Dash Smoked Paprika or Cayenne
Instructions
- Sauté Base: Melt butter in a soup pot over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic powder.2 Tbsp Butter, 1/4 cup Diced Onion, 1/4 tsp Garlic powder
- Simmer Broccoli: Add broccoli, broth, and milk (or the substitute mixture). Bring to a gentle simmer and cook 8–10 minutes until broccoli softens but still has texture.2 Cups Our Whole Milk Recipe, 2-3 Cups Chopped Broccoli, 1 Cup Chicken or Bone Broth
- Thicken: Whisk in tara gum (5–7 min simmer) or xanthan gum (2–3 min simmer). Stir constantly until soup coats the spoon.1/2 tsp Tara Gum or Xanthan Gum
- Add Cheeses: Lower heat. Stir in cream cheese until smooth. Gradually add cheddar and mozzarella until melted.2-3 Ounces Cream Cheese, 1/2 Cup Shredded Mozzarella, 1 1/2 Cups Shredded Cheddar Cheese
- Finish & Serve: Stir in Dijon, adjust salt and pepper, and let rest 5 minutes — it will thicken slightly as it cools.1 tsp Dijon Mustard, 1/4-1/2 tsp Salt, 1/4 tsp Black Pepper
Optional Add-Ins
- Add Bacon, Chicken or both in the last few minutes of simmering3 slices Bacon - Cooked crispy and crumbled, Dash Smoked Paprika or Cayenne, 1/2 Cup Diced Cooked Chicken
Nutrition
Serving: 1Cup | Calories: 300kcal | Carbohydrates: 5g | Protein: 14g | Fat: 25g | Fiber: 2g | Net Carbs: 2g | Allulose: 1g
Carnivore Garlic Poppers
A delicious garlic bread popper that's completely carnivore
Servings 12 poppers
Calories 82kcal
Ingredients
- 1 1/2 Cups Shredded Mozzarella Cheese
- 2 Ounces Cream Cheese
- 1 Cup Pork Rind Crumbs
- 1 Large Egg
- 1 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp salt
- 1 tsp Chopped Parsley (optional)
Instructions
- Preheat oven to 375 degrees
- In a Microwave safe bowl, melt mozzarella cheese and cream cheese for 1 minute. If it is not melted after 1 minute, stir and put back in for 15 to 20 seconds1 1/2 Cups Shredded Mozzarella Cheese, 2 Ounces Cream Cheese
- Combine cheese mixture well
- To the cheese mixture, add all dry ingredients and combine with spatula or hands1 tsp Baking Powder, 1/2 tsp Garlic Powder, 1/2 tsp salt, 1 tsp Chopped Parsley, 1 Cup Pork Rind Crumbs
- After ingredients are mixed, add 1 egg and mix well (a hand mixer works best but it can be done by hand)1 Large Egg
- Roll into 10-12 balls and place on baking sheet
- Spray with some cooking spray and sprinkle with more chopped parsley
- Bake in 375 degree oven for 15 minutes or until Golden Brown
Video
Nutrition
Serving: 1Popper | Calories: 82kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Net Carbs: 1g
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Keto Protein Puffs
A delicious take on egg white puffs that tastes like fruity cereal
Servings 1 serving
Equipment
Ingredients
- 1 serving Keto Chow
- 1/2 cup liquid egg whites (4 Large Eggs worth)
- 1/2 cup Egg white protein powder
- 10 drops liquid sucralose (optional)
- 1/2 tsp cream of tartar
Instructions
- In a stand mixer, combine liquid egg whites, egg white protein powder and cream of tartar. Whip until still (about 3-5 minutes)
- Add Keto Chow and a few drops of liquid sucralose
- Mix until well combined
- Put batter into a piping bag and pipe out into small dots
- Bake at 350 degrees for 7-10 minutes until brown