Keto Lavender Honey Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl5oxshFU-c/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 2 tsp honey flavoring
• 1-1.5 tsp dried lavender flowers

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, honey flavoring, and lavender.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
I visited a lavender garden a few years ago, and they had this amazing lavender ice cream! It just so happened that my recent allulose purchase came with a free sample of honey flavoring. I put together honey+lavender🐝💐 This had a mellow floral note, and in NO way like grandma’s soap 🤣 I also got the lavender flowers at no charge because it didn’t register any weight when the cashier tried to scan it.

Keto Egg Muffins

Total Time: 40 min = 10 min (prep), 30 min (cook)
Yields: 6
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl3HQG5FQ76/

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Ingredients:

• 5 eggs, large (whole)
• 230 g heavy cream
• salt & pepper to taste
• paprika to taste (optional)
• add-ins to taste (e.g. cheese, veggies, meats)

Directions:

1. Preheat oven to 350 F / 177 C.
2. Lightly grease a muffin tin.
3. Whisk together all ingredients except the add-ins.
4. Pour egg mixture evenly into prepared tin, leaving room.
5. Sprinkle the add-ins on top pushing down as needed.
6. Bake for 25-30 min, or until golden.
7. Remove and let cool in pan for 10-15 min before serving.

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Notes:
I make these for hub’s breakfast sometimes. They keep about 5-6 days in the fridge. They are nice cold too if you want to grab something quick

Keto Chocolate Chip Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Blvqg5MF0MD/

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Dry:

• 110 g keto flour
• 10 g unsweetened cocoa powder
• 80 g sweetener 
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 30 g water, room temp
• 20 g heavy cream, room temp
• 65 g sour cream, room temp
• 45 g egg whites, room temp
• 3 g (1 tsp) vanilla

Add-ins:

• 35 g sugarfree chocolate chips

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Sift together dry ingredients, and set aside.
4. Stir together wet ingredients.
5. Add 1/2 of dry to the wet, and mix until just combined.
6. Fold in chocolate chips.
7. Fold until no dry spots are visible.
8. Divide batter equally into the cupcake liners.
9. Top with more chocolate chips if desired.
10. Bake 20-25 min, or until center springs back to the touch.

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Notes:
Used the blueberry cupcakes as a base, and played around with the liquids. This gave a nice light chocolate flavor. I liked it because the crumb is fluffy, so a light chocolate felt better than heavy/rich chocolate notes. You can try adding more cocoa powder or chocolate chips if you prefer more chocolate. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge. I actually had them out for about 4 days, and they were fine.

Keto Matcha Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlnqItiFwj2/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 10 g matcha powder

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and matcha powder.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
Anyone who has tasted Dave’s Ice Cream (Hawai’i) will appreciate this one! It’s rich, creamy, and full of matcha flavor! Halo Top “green tea” ain’t got nothin’ on this recipe! It was extremely hot in the kitchen, and started melting as soon as I put it on the plate for photos. I served it with some @choczero chocolate sauce. If you’ve never tried green tea ice cream + chocolate sauce, now’s a perfect time to try!

Keto Blueberry Cupcakes Test 2

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BljBhTmFJVS/

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Dry:

• 110 g keto flour
• 70 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 3 g (1 tsp) vanilla
• 25 g blueberry juice
• 6 g (1 Tbsp, 1 medium) lemon zest

Add-ins:

• 45 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump add-in blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 20-25 min, or until center springs back to the touch.

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Notes:
I retested the previous blueberry cupcake recipe with less sweetener, and I like this version a lot; possibly even my go to! These kept their dome shape much better. Cupcakes were moist and fluffy. These can definitely be served as “breakfast muffins”. You can increase the sweetener amount to make it more cupcake/dessert-like, and also frost them. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.

Keto Blueberry Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlV2AdQFXjO/

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Dry:

• 110 g keto flour
• 70 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 5 g (1.5 tsp) vanilla
• 25 g blueberry juice
• 2 g (1 tsp) lemon zest

Add-ins:

• 35 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 25-30 min, or until center springs back to the touch.

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Notes:
Re-did the strawberry cupcake recipe, and replaced with blueberries instead. Baked at 325 F. The original sweetener amount was 105 g. I found that way too sweet! Maybe try cutting it down to 70 g. I increased the lemon zest because blueberries and lemon zest are 👌. This gave them a really nice zing! Cupcakes were moist and fluffy. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.

Keto Vanilla Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk5l-VHl2Ic/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• vanilla to taste (pod or extract or both!)

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and vanilla seeds/pod (I used 1/2 a pod).
4. If using extract, stir in the vanilla off heat (I also added about 1/4 tsp).
5. Temper. Whisk one ladle of hot mixture into the yolk mixture.
6. Add a second ladle, and whisk.
7. Add the remaining hot mixture, and whisk until combined.
8. Let cool to room temperature.
9. Cool in fridge overnight.
10. The following day, set up ice cream maker and use according to instructions.
11. It should take about 20-30 minutes to finish churning.
12. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
This was absolutely delicious! And it was creamy!! No ice chunks at all. I tried to quenelle/rocher, but I’m bad (also it is really hot in the kitchen lately)!! More practice needed! I used the ice cream maker attachment for my Kitchen Aid stand mixer. If you don’t have an ice cream machine, you can put the cooled liquid in an airtight container in the freezer, and every 30 minutes give the mixture a good stir. This helps prevent ice crystals from forming. I stored this in a 16 oz mason jar (after a few taste tests), so I estimate this recipe would yield about 1.5 pints of ice cream (roughly 575 g, 20 oz).