Keto Vanilla Raspberry Chaffle

I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓

This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!

I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!

In this case it lends itsself well to this yummy creation!

The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Vanilla Raspberry Chaffle

1 Tbsp butter; melted & cooled

1 oz cream cheese

2 Tbsp coconut flour

1 Tbsp monkfruit /or granulated sweetener

1 tsp vanilla

1/4 tsp baking powder

1 large egg

6 frozen raspberries

Optional glaze:

1 tsp powdered erithrytol

1/4 tsp lemon extract

1/4 tsp heavy whipping cream

Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.

Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.

If a small wafflemaker like DASH, pour half in.

Can top with whipped cream, or drizzle with glaze.

To make glaze, whisk all in small bowl. Drizzle over warm waffles.

5 Favorite Recipes Using Cream Cheese

I love it when I find cream cheese on sale! I buy extra so I can make these recipes for my weekend meal prep!

Low carb living is easiest when we have something ready to go during the busy weekdays!

So here you have 5 of my favorite recipes using cream cheese!

Did you forget to set out the cream cheese to soften?

Just visit here for a trick I learned!


For breakfast:

Blender Pancakes

Or a

Dutch Skillet Pancake


For lunch:

Garlic Shrimp


For dinner:

Low Carb Chicken Casserole


For dessert:

No Bake Cheesecake


If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Do you meal prep?

Let me know in the comments!

Low Carb Chocolate Frosty Clouds

I loved getting the frozen chocolate treat known as a frosty!

Chocolate and frozen=😍

Now you can get close to the real thing here quickly and with tons of flavor!

Cashew butter has a sweeter flavor and is also milder than almond butter. Almond butter would work fine as a substitute.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Frosty Clouds

1/2 cup heavy cream
1 tbsp cocoa powder
1.5 tsp cashew butter, or almond butter
1/2 tsp vanilla extract
5 drops liquid stevia

Put all in a bowl of a stand mixer and whip until stiff peaks. Put in a ziploc bag. Cut one corner. Pipe 4 swirls on a small plate. Freeze 10 min. Enjoy!

Did you soften the cream cheese & butter?

I need treats sometimes, who doesn’t?

I have found since following a Keto lifestyle I am satisfied more when it is high fat. I keep my fridge stocked up with fat bombs!

Chocolate ones or Banana ones are my favorite! I am trying new flavors to share!

It is imperative that you have the cream cheese and butter softened! If not, you will end up with a chunky treat, it will not be truffle smooth like we want!

So consider these tips when you forget to soften the ingredients!

Cold cream cheese can result in a lumpy batter or frosting. Letting the cream cheese rest at room temperature for about 60 minutes is ideal, but in case you forget to pull it out of the fridge on time, here are a few ways to speed things up.

#1.) Cut cream cheese into small cubes and spread out on a plate. Let sit at room temperature for about 15-20 minutes.

#2.) Remove cream cheese from any paper packaging but keep it in the foil packaging. Place in a bowl and cover with warm water. Let sit for about 10 minutes.

Now go try out these tips and make some fat bombs!

Keto Banana Cream Fat Bombs

I love banana cream pie! These remind me of that but in an icing kind of way!

This is not only good to ice some keto cupcakes with, but use a cookie scoop and make these gems!

I sprinkled a bit of cacao nibs on top😋

Start off with your mixer and whisk beater, and a softened block of cream cheese and softened block of butter. I found some unsalted Kerrygold butter on sale, so I just added 1/2tsp himalayan salt.

Make sure they are softened. Cream together then add 2 tsp vanilla and 1 tsp banana extract! Sweeten with 4 to 5 TBSP powdered swerve. Whip well till you get this…..

Then you can either use a cookie scoop and scoop onto a wax paper lined pan…..or just dollop with a tablespoon.

I also have silicone pans that I scoop into for portion control!

I had some cacao nibs so I sprinkled some on top!

Cacao nibs are 1 net carb per Tbsp, just for reference! They are the cocoa bean that has been dried and cracked. Loads of good for you antioxidants.

Keto Banana Cream Fat Bombs

1/2 lb (8oz) grassfed butter salted (if unsalted add 1/2 tsp salt)

1 pkg. Cream cheese (8oz)

4 to 5 Tbsp powdered Swerve (powdered is needed)

2 tsp vanilla extract

1 tsp other extract (I used Frontier Banana Extract. Mint, almond, or maple would be good. Use additional vanilla if you want.)

Soften cream cheese and butter. Add to mixer with a whisk attachment. Whip till creamed together. Add in sweetener and extracts. Whip more. Dollop onto lined pan or pushed into silicone shaped tray. Freeze. Remove and store in freezer or fridge up to 2 wks.

Keto Blackberry Gummies

When I say Jello, most everyone has a memory triggered of the gelatinous, jiggly mass! When I say gummies, you might think of gummy bears!

These good for you treats are a cross between the two but NO SUGAR!! I am KETO/Low Carb for life. I have NEVER felt this good before so why stop?

You have probably seen my posts about the gazillion blackberries I have been picking lately! I have made 30+ jars of keto jam so far, but wanted something different, so fresh fruit gummies it is!

I cooked my fresh berries for 15 minutes on low untill the juice had been seeped out. Then I put a sieve over a bowl and deseeded them by pushing the berries down with a wide spoon.

The results will yield a juicy pulp that you will use to make the gummies!

You will need 1 1/4 cups of berry pulp/juice.

1/2 cup cold water to “bloom” the gelatin.

I use Great Lakes Gelatin(orange can) because it is from grass fed cows. The green can, collagen hydrosylate WILL NOT WORK because it will not gel up.

You CAN use gelatin from the store, but I don’t recommend it.

You will need 1/4 cup gelatin. Measure it out and then whisk into your cold water.

At first it will be easy to whisk, then…..

It becomes a stiffened blob looking thing! No problem, its supposed to look like that!

Put your berry juice/pulp in a medium saucepan and add in 1/4 cup of your favorite granulated sweetener. I chose to use my erithrytol/stevia blend that I make up before hand.

I keep it in a jar and use like sugar in recipes. It is 1 cup of erithrytol to 2 tsp stevia. I have it made up already and just scoop what I need!

Start to warm up the sweetened berries. Once it is warmed up add in the gelatin blob. Mine came out in a big plop!

Start working it into the berries and you will see it start to melt away and combine.

Once it is all dissolved and smooth, about 5 minutes of stirring, I then put it into a container with a pour spout to pour into my molds.

You can get some of these fancy silicone molds at your local hobby store like Micheals, or online. The heart one is from Ikea and the square one is from ebay.

If you dont have any molds, you can simply pour the finished solution into an 8×8 glass pan and cut into squares!

You will leave them in the fridge for 2 to 3 hours. This ensures it is completely set before unmolding or cutting.


These gummies are gut healing in that the gealtin helps repair holes in your gut. It also supports hair, nails and skin!

These are all admirable benefits, but don’t over do it!! If you consume too much gelatin at once it may cause bloating, nausea, and digestive upset.

Start off with one square or shape and work your way up to more. It is loaded with protien so consider this if you are watching your macros.

They keep up to 2 weeks sealed in the fridge!

Keto Blackberry Gummies

1 1/4 cup blackberry /juice & pulp, deseeded
1/4 cup gelatin added to 1/2 cup cold water
1/4 cup erithrytol/ stevia blend (optional)

Place the juice in a pan on a low heat to warm. Add the bloomed gelatin and whisk until combined. Stir constantly 2 to 5 min until completely dissolved. Pour into measuring cup with a spout. Pour into molds.
Alternately, pour into 8×8 glass pan. Refrigerate 3 hours. Remove from mold or cut into squares. Store in fridge up to 2 weeks.


0.5 carb

2 g protien

per gummie if made with molds listed.

Figure out your per gummy info from this….

17 g carb & 47 g protien for THE WHOLE recipe.

Keto Chocolate Mousse with only 4 Ingredients!

When I am looking for a quick chocolate snack that is creamy and rich, mousse really hits the spot! It is creamy, filling and super simple to throw together!

Today I am trying a new ingredient, MASCARPONE CHEESE!

It is similar to cream cheese, but lower in carbs and much more smooth & light! Heaven really😇

So get out your mixer and the whisk attachment, and you will be noshing on this dreamy chocolate cloud in no time😍

You will need 8oz. Mascarpone cheese…..I used this brand!

1 tsp liquid chocolate stevia

1 Tbsp cocoa powder & 1 cup heavy whipping cream

Whisk on medium speed approx. 3 minutes. DO NOT OVERMIX!!

You know you are done when you see stiff peaks like this!

I kept my portions to 1 scoop measured out with a standard ice cream scoop! Only 3g carbs per serving😁😋


1 (8oz) container of mascarpone cheese

1 cup heavy whipping cream

1 tsp liquid stevia drops, chocolate

1 Tbsp cocoa powder

Whisk all ingredients in a stand mixer with a whisk attachment, or alternatively with a hand mixer on medium speed for approx. 3 minutes. DO NOT OVERMIX!!You know you are done when you see stiff peaks. Serve with an ice cream scoop to portion it out. Store in refrigerator up to 4 days.

What other flavors have you tried of liquid stevia drops? I am thinking of a chocolate orange, chocolate mint……

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