🍓Strawberry Jello Fuff🍓 We love it!
Make it this weekend.. Recipe linked in my bio

🚨NEW RECIPE! My low carb twist on Costco’s popular Peanut Butter Chocolate Pie. As you can see, it turned out fantastic! Let me know if you try it.💕
Recipe linked ➡️ @ketoislife

One of my most popular recipes! 😍 Updated and shared on the blog.
Full printable recipe linked in my bio @ketoislife

Strawberry Jello Fluff Salad🍓
This is an old fashioned recipe. I’ve never been to a potluck that didn’t include some sort of jello salad. You only need 6 ingredients to whip up this delightful low carb dessert!
The full printable recipe is linked in my bio 👉 @ketoislife

Good morning!☀️ What’s in your coffee this morning? I put nutpods caramel creamer and chocolate collagen in mine. It’s so creamy and delicious! ☕️

So yummy! 💛 Recipe linked in my bio.

Make this easy, perfectly portioned dessert with keto-friendly :ratio chocolate brownies! #ad
Heat the brownie in the microwave for 30 seconds and then add the toppings of your choice. I like to put low carb ice cream and sugar free chocolate syrup on mine. Use Code KETOISLIFE20 to get 20% off at www.ratiofood.com. Offer valid until May 30, 2023. Limit one code use per customer. #ratiofood

Linked in my bio.

Savor the flavor of this delicious Gumbo! 🥄
It’s made with a low-carb and gluten-free roux! It has all the aroma and spicy kick you’d expect from traditional Gumbo and is one of the most popular recipes in my first cookbook, Southern Keto. I included my homemade creole seasoning recipe.

Printable recipe linked in my bio @ketoislife

Nashville Hot Chicken Tenders🌶️
It’s fried chicken with a major kick! The famous chicken is coated in a cayenne spice blend & drizzled with spicy oil. I use avocado oil for frying. My low-carb version of this iconic spicy chicken is close to the real deal and doesn’t lack the flavor it’s known for. My family loves it.
Printable recipe linked in bio🎉

This delicious dill pickle dip recipe is so easy to make! Printable recipe linked in my bio

😍Low Carb Onion Rings with Blooming Onion Style Sauce. Printable recipe linked in profile.

🍔Keto Big Mac Skillet with Special Sauce..it’s so tasty!!
Printable recipe linked in my bio!

Another recipe from the archives.. Low Carb Hushpuppies are one of my favorite recipes I have ever made. 😍 Have you tried them?
The recipe is linked in my profile.

This is a very popular recipe I shared years ago!
Low-carb flourless peanut butter chocolate chip cookie bars🍪🍫 You can also make them with almond butter.
Printable recipe linked in my bio.🎉

Dill Pickle Chopped Salad😍
Do you love dill pickles? I do! This is my homemade version of the popular bagged salad found at Costco and grocery stores.
Recipe linked in my bio.

Let’s Celebrate is here! 🎉 Thank you to everyone who preordered! 💗 It’s now available on Amazon and in bookstores. There’s 5 signed copies at Barnes & Noble Nashville/Cool Springs. 📚

Cajun Shrimp Alfredo Pasta🤩

Recipe linked in my bio

Mocha protein collagen shake🥤High protein-low carb.
This is my favorite protein shake! Coffee ice cubes are key to keeping it from tasting watered down.

These are the exact ingredients I used in mine. You can customize it using different flavors or brands.

1 cup coffee ice cubes
1 cup unsweetened almond milk
1 scoop quest chocolate protein powder
1 scoop vital proteins chocolate collagen
1 tablespoon instant espresso powder

Blend and enjoy!😊

🧁 Have you preordered my new book? Don’t forget to claim your bonus recipes! We’re less than 2 weeks away from the release of Let’s Celebrate! This offer goes away after the release of the book. Email your receipt to [email protected]

Link to preorder in my bio! Also check out my my other books, Southern Keto and Southern Keto: Beyond the Basics.

Let’s make Pecan Toffee!🍫🎄
This rich and buttery homemade toffee makes a thoughtful Christmas gift! #sponsored
I know what you’re thinking, who has time to make homemade candy for gift giving?  Your to-do list is probably a mile long this busy holiday season. With just 4-ingredients, Pecan Toffee is simple make!  I make my toffee with toasted pecans.  Don’t skip this part.  Toasting the pecans in the oven gives them a good crunch and intensifies their nutty flavor.  I used @wholeearthsweetener Granulated Allulose (with other sweeteners) Baking Blend to keep it zero sugar and keto friendly. #betteryourbaking
 
Pecan Toffee
 
1 cup unsalted pecan halves
1 cup salted butter, cubed
1 cup @wholeearthsweetener Granulated Aullose (with other sweeteners) Baking Blend
1 cup sugar free chocolate chips (milk or semi-sweet)
Chopped pecans, for garnish
 
1. Preheat the oven to 350 degrees.  Line a rimmed sheet pan with parchment paper. Spread the pecans in a single layer on top of the parchment paper.
2. Bake the pecans for 10 minutes.  Set aside to cool.
3. Add the butter and sweetener to a medium heavy-bottomed saucepan.  Attach a candy thermometer to the side of the saucepan.  
4. Melt the butter and sweetener over medium heat, stirring often.  Continue stirring until it boils and turns golden brown. This should take 10-15 minutes.  When the thermometer reaches 300 degrees remove from the heat and carefully pour the toffee mixture evenly over the pecans.
5. Sprinkle the chocolate chips over the toffee. When the chocolate begins to melt use a spatula to smooth the chocolate evenly over the top.  Garnish with chopped pecans.  
6. Let the toffee cool at room temperature for 20 minutes. Place it in the refrigerator to continue to harden for 2 hours.  Cut or break into pieces and enjoy!

A festive eggnog flavored coffee I always make for myself this time of year. 🎄☕️

2 tablespoons almond milk
2 tablespoons heavy cream
1/4 teaspoon rum extract
1/8 teaspoon vanilla extract
1/8teaspoon nutmeg
1/8 tsp cinnamon
Sweetener of choice

*Use whatever milk you prefer. I like the combination of almond milk and heavy cream because of how well it froths.

#coffee #latte #eggnog #nespresso

Today I’m sharing a recipe from my new book! The recipe for this delicious sausage corn chowder is linked in my profile. 💕
Don’t come for me, it is low carb!

Let’s Celebrate releases January 10, 2023
You can preorder today! Bonus recipes coming soon for those who preorder. 📚

Good morning 💗 Is there anything cozier than drinking your coffee by the lights of the Christmas tree.
I must confess, mornings like this make me miss my kids living at home even more. Empty nest mamas, talk to me.. it’s hard isn’t it? You never think you’ll miss rushing around on a Saturday morning for an early soccer game, only to realize that the uniform didn’t get washed and it’s your turn to bring the snacks! 🤦‍♀️😂 You want more than anything for your kids to thrive, be happy and find their path. It’s what we pray for. I try not to dwell on those feeling of sadness but they do sneak in. I’m looking forward to our Christmas plans and having my family under the same roof. ❤️

My 3rd book came today! 🥹 I wasn’t expecting my copy for a couple more weeks! Let’s Celebrate releases on January 10th. You can preorder it today! I worked so hard on this book. I can’t wait to show you more. 💛

I’m still loving fall and pumpkin desserts.🍁
#sponsored
I’ve partnered with @wholeearthsweetener to bring you these delicious Pumpkin Spice Mini Muffins! They’re dipped in melted butter and coated in a cinnamon sweet mixture. For the sweetener I used zero sugar, keto friendly Whole Earth Erythritol & Monk Fruit. You can purchase it in-store at Costco. 🛒
These little muffins are so easy to make and melt in your mouth good!

Ingredients
1 cup finely ground almond flour
2 tablespoons coconut flour
1⁄2 cup Whole Earth Erythritol & Monk Fruit Sweetener
2 teaspoons baking powder
1 1⁄2 teaspoons pumpkin pie spice
1⁄2 teaspoon salt
1⁄2 cup pumpkin puree
1 large egg
1⁄4 cup oil
2 tablespoons heavy cream
1 teaspoon vanilla extract

Cinnamon Sweet Mixture
1/3 cup Whole Earth Erythritol & Monk fruit Sweetener 1 tablespoon cinnamon
5 tablespoons butter, melted

1. Preheat oven to 350 degrees. Grease a mini muffin pan.
2. In a large bowl combine the almond flour, coconut flour,
sweetener, baking powder, pumpkin pie spice and salt
3. In a medium bowl whisk together the pumpkin, egg, oil,
heavy cream and vanilla. Fold the wet mixture into the dry ingredients and stir until combined.
4. Scoop batter into muffin cups about 2/3 full. Makes 18-20 muffins.
5. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan.
6. Place melted butter in a small bowl. Stir together the sweetener and cinnamon in a small bowl. Carefully dip muffins into the melted butter then roll them in the cinnamon mixture.

I have been compensated by Whole Earth Sweetener Co., LLC, maker of Whole Earth sweeteners, for my participation in this campaign.
#wholeearthpartner #BetterYourBaking