Ingredients:

Cupcake Base:

• 1/2 Cup softened Butter (one stick)
• 1/3 Cup Monk Fruit Sweetener Blend
• 4 Eggs
• 1 Tbsp Vanilla
• 1 Scoop Konscious Keto Slim Chocolate Shake Mix (*see note below*)
• 1/8 tsp Salt
• 1/2 tsp Baking Soda
• 1 Cup Almond Flour

Filling:

• 6 oz Cream Cheese
• 2 Tbsp Sugar Free Raspberry Jam (I used: Good Good Brand )

Sugar Free Whipped Cream for Frosting

Instructions:

1. Preheat oven to 350º F
2. Mix butter and sweetener together.
3. Add eggs in one at a time mixing well after each.
4. Add vanilla.
5. Stir in the rest of the dry ingredients.
6. Scoop into 12 lined muffin cups (I love using the re-useable cup liners) and bake for 15-18 mins (until a toothpick comes out clean from center).
7. While baking, stir softened cream cheese and jam together.
8. Allow cupcakes to cool slightly before removing the centers. I use an apple core tool to punch the hole then a fork to pull them out. Eat the parts you removed- you earned it!
9. Fill centers with cream cheese and jam mixture.
10. Top with sugar free whipped cream for a light frosting once completely cool.
11. Store in refrigerator.

*Note: I have only tried this with the Konscious Keto Chocolate Slim shake mix. The kind people there have also extended a discount code of 10% off when you use the code MNKetoMom on their website: Found Here. In full disclosure: I do make a commission on sales from my code. It helps support the work I do on this blog, recipes, videos, and more. I appreciate every sale more than you know. <3

Come on…a Keto Gift Guide?!

Well- more of a kitchen lover’s gift guide. I’ve complied a list of my FAVORITE kitchen items. Items I can’t live without, that make my life easier, or get my kiddos to eat!

Use these ideas for those who love working in the kitchen, or pass them along to family as items you could use as a gift! I’m always struggling with ideas of what I’d like for the holidays.

In full disclosure: these listings include links to purchase using my affiliate links. I do make a small commission on items purchased through these links. It doesn’t change the cost of the item for you, but it helps support the time I put into creating content (like this list) for you!

Click on any of the item pictures to be directed to purchase.

Keto/Low Carb ice cream is EXPENSIVE. I have loved experimenting with different flavors (both dairy and non-dairy varieties), and I couldn’t have done it without the help of this Cuisinart Ice Cream Maker. It keeps air moving through the ice cream mixture as it freezes keeping it light and scoop-able. I also recommend a second bowl for it if you have the freezer space. It comes in handy during the summer when you’ll want to have a cool treat on hand (or two different flavors!).

The Ellie’s Best Bigger Better Nut Milk Bag: I use this for my low carb yogurt recipe and to help get the liquid out of the steamable cauliflower when making cauliflower tots. It’s also AWESOME in the summer to make large pitchers of cold brew coffee! Two cups of coffee in a gallon pitcher equals a whole week of coffee for me. Use code: MNKetoMom for a 10% discount on your purchase.

On the topic of yogurt: these pouches are the best for portion control, easy freezing (just don’t overfill!), and clean eating for the littles. The side zip makes for easy sealing and cleaning.

Bean Envy makes the best milk frother. I use mine daily to mix in collagen and MCT oil powder into my coffee. Also works great for mixing up the kids chocolate almond milk.

This little tool has made browning ground beef so much easier. I never thought I would need it, but now use it multiple times a week. The x pattern makes it so easy to break up the meat. Would make a great stocking stuffer!

These are a MUST for my kitchen. Mostly because I hate cleaning pans. They are great for under cookies, cauliflower tots, low carb bread sticks, and most importantly better than fathead pizza! Don’t cut on them as I learned that one the hard way.

Perfectly even portions for cookies is a must when calculating macros (or keeping your kids from fighting over who had the biggest one). I also use this for making my cauliflower tots! They make a larger size that word well for muffins or cupcakes.

Speaking of muffins- these are a no brainier must have. Saves the environment and your muffins, cupcakes, or egg bites come out looking perfect!

Cookbooks are a great gift for beginners or keto pros. Its always great to have new ideas. Here are a couple of my favorites.

The Kitchen Aid Mixer is one of my most used items, and partially due to these attachments. First the Vegetable Sheet Cutter: Great for cutting sheets of zucchini for sandwich roll ups, enchilada shells, or lasagna noodles. It’s a quick way to get more veggies into your diet in unexpected ways. Even the kids will be fooled. Second, this slicer/shredder attachment has paid for itself just for the cheese shredding!! Preshredded cheese contains additives that keep it from clumping. Sadly, those additives are carbs. We buy the 2 pound blocks of cheese at Sam’s and use this baby to shred it into a ziplock bag. From there, stick in the fridge if you use it as fast as we do, or split it up and freeze what you won’t use in time.

I HATE overcooked steaks and roasts. I invested in the Anova Sous Vide, and I haven’t had a problem since! Just season your meat, vacuum pack ( I use this: Food Saver), put into pan with water and set the temp. Once it is ready, I sear it off in my cast iron pan. The app is super helpful to keep track of time, and it has a lot of recipes and tips for you.

When it comes to the cast iron pan I use to sear, I only trust Lodge. I’ve had cheaper ones, but they aren’t anywhere close to the quality of these. I use this pan every single day. Even with a full set of All Clad pans, this is my go to. I’ve ready (with probably no science behind it) that cast iron can help to infuse iron into your food which is great if you have low iron like yours truly.

These silicone egg bite molds are a great gift idea for anyone with an instant pot. Just blend up eggs and cream cheese (trust me!) then add in your extras. We like cheddar and bacon, but ham or sausage (or all three) would be great too. Pop them into the instant pot for a 10 min pressure cook and you’ve got breakfast. Two stacked will fit in mine, so I make extras to toss in the fridge. I love a good meal prep item.

I’ll continue to add to this list as ideas pop up, but I wanted to get it up for you before the big holiday shopping weekend. If you have a favorite item, drop it in the comments.

I need ideas for my own Christmas list!

The fact that I’m typing up this recipe means they came out absolutely FANTASTIC. I topped with All Day I Dream About Food’s Swiss Meringue Butter Cream Frosting with just a slight bit of orange food coloring for some October fun.

Ingredients:

• 1/2 Cup softened Butter (one stick)
• 1/3 Cup Monk Fruit Sweetener Blend
• 4 Eggs
• 1 Tbsp Vanilla
• 1 Scoop Konscious Keto Slim Chocolate Shake Mix (*see note below*)
• 1/8 tsp Salt
• 1/2 tsp Baking Soda
• 1 Cup Almond Flour

Instructions:

1. Preheat oven to 350º F
2. Mix butter and sweetener together.
3. Add Eggs in one at a time until incorporated.
4. Add vanilla.
5. Stir in the rest of the dry ingredients.
6. Scoop into 12 lined muffin cups (I love using the re-useable cup liners) and bake for 15-18 mins (until a toothpick comes out clean from center).
7. Top with Frosting.

*Note: I have only tried this with the Konscious Keto Chocolate Slim shake mix. The kind people there have also extended a discount code of 10% off when you use the code MNKetoMom on their website: Found Here. In full disclosure: I do make a commission on sales from my code. It helps support the work I do on this blog, recipes, videos, and more. I appreciate every sale.

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you. 

The leaves start to turn and the world turns to pumpkin spice to cope. Do it in gluten free and sugar free style with these easy low carb pumpkin muffins. Top with cream cheese frosting for some fall happiness!

The base of this recipe is from Fit to Serve group. A few simple changes to make a seasonal treat that has quickly become a favorite.

Thanks to Alice at Alice HQ Photography for these amazing photos!

Ingredients:

1 ¼ c almond flour 

¾ c of erythritol 

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

1/2 cup canned pumpkin puree

1/2 tsp Pumpkin Pie Spice

Instructions

1. Preheat oven to 350 degrees
2. In a large stand-up mixer bowl beat on high the butter and erythritol.
3. Add the cream cheese and vanilla mixing until incorporated fully.
4. Add the eggs one at a time making sure they are incorporated each time before adding the next.
5. Add in pumpkin and pumpkin pie spice and mix well.
6. Add in all the dry ingredients. Mix until combined.
7. In a well-greased cake or loaf pan or cupcake pan (I like to use this: Spectrum Naturals Organic Coconut Oil Spray, 6 Ounce (Pack of 2) Packaging May Vary) bake for 30 to 40 minutes until golden brown on top. If making cupcakes, bake for 20-25 minutes.  I used a mini muffin tray and baked for 15 mins when a toothpick came out clean.

Take a look at what came home, and let me know in the comments if there is anything you’d like to see a review on!

Ingredients:

• 2 large eggs
• 2 cups mozzarella cheese (separated)
• 1/4 cup grated Parmesan
• 1 tsp Garlic Powder
• 1/3 cup G Hughes Sugar Free BBQ (found at Walmart or online here) plus extra for drizzling on top
• 1/4 small Red Onion chopped
• 4 slices of Bacon chopped
• 1 shredded cooked chicken breast

Instructions:

1. Mix eggs, 1 1/2 cups mozzarella, parmesan, and garlic powder together and spread on lined cookie sheet. Can use parchment paper or silicone liners
2. Bake at 400* for 10-15 mins. Watch for top to start to brown.
3. Spread BBQ on top getting as close to the edges as possible.
4. Sprinkle remaining toppings evenly across pizza and then top with remaining 1/2 cup of mozzarella.
5. Switch oven to broil and put back in until cheese is melted and starts to brown.
6. Drizzle with more BBQ, and enjoy!

Ellie’s Best has come out with a new line of superfood powders that are great natural food colorings with a boost of vitamins and antioxidants. We have been playing with the butterfly pea powder and are loving the colorful food we’ve been able to make with it. It doesn’t change the flavor of the food you add it into, but it adds lots of great nutrition and it’s an anti-inflammatory! I’m all for sneaking in some extra nutrition for both me and the girls.

Some of the things we have been loving it for are:

• Unicorn Milk (heavy cream, water, stevia, and butterfly pea powder)
• Mixing in our low carb yogurt (click here for that recipe)
• This fun and SUPER simple mug cake!

You can get a discount on your bag of superfood powder (and all their other products) by using the code: MNKETOMOM on the Ellie’s Best website!

Enjoy!

Ingredients:

• 1/4 tsp Cream of Tartar
• 1 Whole Egg
• 1/2 tsp Vanilla
• Pinch of Salt
• 1/2 tsp Butterfly Pea Powder
• 2 tsp Monk Fruit Sweetener
• 2 Tbsp Almond Flour
• Coconut Oil Spray

Directions:

1. Spray mug with coconut oil spray
2. In separate container, mix all ingredients until well incorporated.
3. Pour mix into sprayed mug.
4. Microwave for 1 min.
5. Flip cake out onto plate and let cool.
6. Top with whipped cream.
7. Enjoy!

Ingredients:

• 4 whole eggs
• 4 egg yokes
• 1/3 cup coconut oil
• 1/4 cup erythritol (or other low glycemic sweetener.  I use this.)
• 1/4 cup MCT oil
• 4 Tbsp vanilla
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbsp vodka or vegetable glycerin (keeps the ice cream soft enough to scoop)
• 1/4 cup Salted Caramel Sauce (Recipe Found: HERE)
• 1/2 cup Lily’s Chocolate Chips
• 1 cup chopped pecans

Instructions:

1. Microwave coconut oil until melted. Set aside to cool.
2. Mix eggs, coconut oil, erythritol, MCT oil, vanilla, salt, cream, and vodka together in blender adding the coconut oil in last.
3. Blend for 3-5 mins on high to ensure all ingredients are incorporated and oil has emulsified.
4. Add mixture to ice cream maker and run until it starts to thicken.
5. Once mix has thickened, add in nuts and chocolate chips.
6. Drizzle in caramel. If your caramel is still warm you may not reach ice cream consistency.
7. Pour into storage container and let the freezer do the rest of the work. I like to use a glass pyrex like this.

I’ve only ever made this using an ice cream maker. You can just pour into a glass container and freeze, but I love the light texture the ice cream maker provides. After trying multiple different styles, I found that this one: Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White) has worked the best for me.  Less messy than the ice and salt types, and easy to clean parts!

MNKetoMom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not change the price charged to you.