My wife found a recipe for a pumpkin martini and asked me if I could make a low carb version of it. Challenge accepted! I quadrupled the formula to make it easier. Trust me; you’re going to have more than one of these in a sitting.
Tuesday, July 7, 2020
HighKey makes some incredibly good low carb mini-cookies that I’ve been using in my ice cream. The chocolate chip ones work great in a batch of chocolate chip cookie dough or as one half of a batch of cookie monster. However, I’ll be using their Snickerdoodle cookies in this recipe. They go well with so many flavors, but perhaps the best is with burnt sugar ice cream. Thanks to Nature’s Flavors, us low carbers can enjoy this experience of ultra-caramelized sugar, too.
Tuesday, April 7, 2020
There has been a spate of so-called “keto-friendly” cereals of late. One such brand is Catalina Crunch. Traditional cereal-based ice creams don’t use the cereal as a mix-in since it will get soggy. Not this stuff! Add two servings per quart, and boom! A wonderful combination of creamy ice cream and crunchy cereal. I’ve had excellent results with the maple, graham cracker, and cinnamon toast flavors.
Tuesday, March 3, 2020
Shrewd Food makes a number of keto-friendly products. Most notable is their protein crisps. They come in savory and sweet varieties. Yes, I already tried them in my ice cream and the results were bland and soggy. It seems like almost all of the flavor is concentrated on the coating and it’s very mild. However, their new chocolate-covered crisps, Keto Dark Chocolate Protein Crisp Dippers, are a game-changer. The semi-sweet chocolate protects the crispy center and is flavorful enough to be noticed as an inclusion. They remind me of a malted milk ball...without the taste of malted milk. Ah! But what if I flavored the ice cream as malted milk? Would that fool my tastebuds? Yes! Oh, yes. It does.
Tuesday, February 4, 2020
HighKey makes great low carb granola that is perfect for ice cream. It stays crunchy and tastes very close to the real thing. Vanilla ice cream is an obvious choice to pair with granola, but I highly recommend using Mexican vanilla rather than the typical bourbon vanilla from Madagascar. I also love this granola with apple pie flavoring, too.
Tuesday, January 7, 2020
You don’t need me to tell you how to make a frittata, mini or otherwise. There are tons of recipes a Google search away from some of the best chefs in the world. There is no one “right way” to make a frittata as far as ingredients go. Nevertheless, there are some ground rules. Using eggs is an obvious one. Let me clue you in on a few other ones that I learned from trial and error...