Preheat oven to 350 degrees. Grease a 8-inch pie pan. In a mixing bowl, mix together eggs and erythritol. Mix in cocoa powder, almond flour, and vanilla. Gently stir in melted butter until combined. Pour into prepared pan, and bake for 25-35 mins, or until lightly set. Cook for less time if you want the cake to have a more gooey texture. Let cool to set. Before serving, warm each piece up in the microwave and top with sugar-free whipped cream or a scoop of your favorite keto ice cream.
In a mixer, use a paddle attachment mix together softened cream cheese and butter until smooth. Mix in vanilla extract and powdered erythritol. Lastly, add the shredded coconut. Shape the candy into ovals, between 1 tsp and 1 tbsp in size, and roll in cinnamon. Chill Irish Candy on a parchment lined cookie sheet until set, then store in air-tight container.
Preheat oven to 400° F. Line a 9×13 cake pans with parchment paper.
To make the the strawberry layer, mix together egg yolks, erythritol, vanilla, and strawberry jello. Mix in oil and coconut flour. In a clean mixing bowl, beat egg whites until stiff peaks form. Mix half of the egg whites into cake batter, then fold in the rest. Spoon batter into prepared pan, and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or crumby. Let cakes cool in pan before cutting. Cut into 16 rectangles and refrigerate until ready to assemble.
Make jelly filling by heating up jam, water, and erythritol in a small saucepan on high heat, stirring constantly until erythritol is dissolved. Slowly add xanthan gum, and whisk until combined. Remove from heat and let sit while preparing whipped cream filling.
Add heavy whipping cream, gelatin, sugar substitute, and vanilla to mixer and whip until stiff peaks form, then whip a minute more. Filling should be thicker than whipped cream but not as thick as butter. Store in refrigerator until ready to use.
Fill one pipping bag with cream filling and another with jelly filling. Pipe a layer of jelly filling on 8 rectangle cakes, then add whipped cream filling. Carefully top with another layer of cake. Decorate the top of each cake stack with more whipped cream or a dusting of powdered erythritol.
Preheat oven to 350 degrees. Line a 12 cup cupcake tin with liners. Combine dry ingredients in a mixing bowl. Add remaining ingredients, and mix until well combined. Spoon batter into prepared tin, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan before carefully removing. With a skewer, from the top poke a hole in the center of each cupcake. Pipe Just Made Keto Vanilla Buttercream into each hole. Ice each cupcake with remaining frosting, and if desired sprinkle with cinnamon and Erythritol.
1 tsp Kernal Season’s White Cheddar Popcorn Powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Italian seasoning, red pepper flakes, rosemary.
Preheat oven to 250 degrees, and line a large cookie sheet with parchment. In a mixing bowl, combine egg whites, cream of tartar, garlic, onion, and popcorn seasoning and beat until stiff peaks form. Gently fold in cheese. Spoon mixture onto prepared cookie sheet, leaving an inch between each mound. If desired, sprinkle with additional spices. Bake for 45 minutes then turn off oven. Leave meringues in the closed oven for up to an hour to dry out.