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. 

Ingredients:

1 cup chopped rhubarb

1/2 pound strawberries halved

1/2 tsp lemon juice

1/8 cup water

1/2 cup erythritol (divided into 1/4 cups)

1/2 cup Chia seeds

Directions:

1. Boil rhubarb until soft. Drain and set asides
2. Over medium high heat, bring water, strawberries, lemon juice and 1/4 cup of erythritol to boil.
3. Add rhubarb back in.
4. Reduce heat to medium and simmer for 20 mins or until thick.
5. Remove from heat and allow to cool slightly.
6. Add Chia seeds and remaining erythritol.
7. Store covered in fridge. I love using mason jars for storing in the fridge, easy to clean and reusable!

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.

While a little more work than the store bought low carb options, I think you’ll find it’s worth it!

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
• 1 Tbsp vanilla
• 2 Tbsp instant coffee
• Pinch of salt
• 1 cup heavy cream (or Coconut milk for a dairy free version!)
• 2 Tbls vegetable glycerin (keeps the ice cream soft enough to scoop)

Instructions:

1. Microwave coconut oil and instant coffee until oil is melted. Set aside to cool.
2. Mix all ingredients 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 until thick.
5. Store in freezer in glass container.

I’ve only ever made this using an ice cream maker.  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!

Can’t wait to hear what you think!

MN Keto Mom 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.

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