Posted on Leave a comment

Keto Butter Pecan Ice Cream

No cook rich and buttery caramel flavored ice cream with roasted pecan pieces. Butter pecan is a long time Texas favorite.

 
Servings: 5
Calories: 385 kcal
 

Ingredients:

For Pecans:
  • 1 cup Chopped pecans
  • 3 Tbsp Butter
  • 1 tsp Sukrin Gold or Swerve
  • 1/8 tsp Sea salt
For Ice Cream Base:
  • 1 cup Heavy whipping cream
  • 1/3 cup Swerve
  • 1/4 cup Sukrin Gold or increase Swerve by 1/4 cup
  • 1 tsp Vanilla extract
  • 1 tsp Maple extract
  • 1 tsp Caramel extract
  • 1 Tbsp Butter pecan extract or increase caramel & vanilla to 2 tsp each https://amzn.to/2w8Var6
  • 1 cup Unsweet coconut milk or almond milk
  • 1 Tbsp Rum

Instructions:

For Pecans:
  1. Preheat oven to 350F.
  2. Add butter to medium bowl and melt it in microwave.
  3. Add pecans and coat them well.
  4. Lightly spritz foil lined baking sheet with cooking spray or use non-stick foil.
  5. Spread pecans on baking sheet and sprinkle with the sweetener and salt.
  6. Put baking sheet in oven and toast them just until they become fragrant, 5-8 min.
  7. Remove from oven and allow to cool.
For Ice Cream Base:
  1. Pour heavy whipping cream into medium chilled bowl and whip on high speed until stiff peaks form.
  2. Add sweeteners and extracts and mix well.
  3. Add coconut milk a little at a time until well incorporated.
  4. Stir in rum.
  5. Pour mixture in ice cream maker.
  6. When ice cream is almost ready, add in the pecans.
  7. Once done, scoop ice cream into shallow container and freeze until it’s the preferred consistency
NUTRITIONAL INFORMATION is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Butter Pecan Ice Cream at Lone Star Keto.

Posted on Leave a comment

Keto Chicken Tomatillo Enchilada Casserole

With layers of shredded chicken, cheese, and tangy tomatillo sauce, this easy-to-make Keto Chicken Tomatillo Enchilada Casserole is a perfect blend of flavors.

Prep: 10 mins
Cook: 35 mins
Rest: 10 mins

Total: 45 mins

Servings: 6
Calories: 383 kcal

Ingredients

  • 14.5 oz fire roasted crushed tomatillos
  • 1/3 cup sour cream
  • 1/4 cup chopped cilantro
  • 3 Tbsp lime juice
  • 2 tsp minced garlic
  • 1/2 tsp sea salt
  • 1 1/2 lbs shredded chicken about 6 cups
  • 8 oz shredded pepper jack cheese about 3 chups
  • 1/4 cup chopped onions

Instructions

  1. Preheat oven to 400 F. Grease or spray a 7″ X 11″ baking dish.
  2. In medium bowl, mix together crushed tomatillos, sour cream, cilantro, lime juice, garlic, and sea salt.
  3. Add about 3 Tbsp of the tomatillo mixture to bottom of baking dish. Top with 1/2 the shredded chicken.
  4. Pour 1/2 the remaining tomatillo mixture over chicken. Top with 1/2 the pepper jack cheese.
  5. Add the remaining shredded chicken on top of cheese. Pour the rest of the tomatillo mixture over chicken. Top with remaining cheese.
  6. Sprinkle cheese with chopped onions.
  7. Place dish in preheated oven and bake for 35 minutes until top is starting to brown and sides are bubbling.
  8. Remove from oven and allow to cool for 10-15 minutes before serving.

Total Carbs: 6g
Dietary Fiber: 1g
NET CARBS: 5g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Chicken Tomatillo Enchilada Casserole at Lone Star Keto.

Posted on Leave a comment

Keto Key Lime Cheesecake

Prep: 30 mins
Cook: 1 hr
Cool: 1 hr
Chill: 4 hrs
Total: 5
hrs 30 mins

Servings: 12
Calories: 461 kcal


Ingredients


Crust
  • 1/2 cup macadamia nuts
  • 1/2 cup walnuts
  • 1 cup almond flour
  • 1/2 cup Swerve Brown or Swerve
  • 2 egg yolks
  • 1/2 cup cold butter
Cheesecake
  • 3 8 oz packages of cream cheese room temp
  • 1 cup Swerve
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 3/4 cup key lime juice
  • 2 Tbsp lime zest
  • 3 eggs whisked
Whipped Cream
  • 1 cup heavy whipping cream
  • 1/8 tsp cream of tarter
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 cup mascarpone cheese
  • 4 tsp Swerve confectioner

Instructions


Crust
  1. Preheat oven to 350 F.
  2. Line the bottom of a 9″ springform pan with parchment paper and spray the sides with non-stick spray. Wrap pan bottom and up sides with foil. This will keep any drips from happening during baking. Set aside.
  3. Add all ingredients to the bowl of a food processor.
  4. Mix ingredients one pulse at a time until a very coarse dough is formed. Don’t over process or it will be a sticky mess.
  5. Add dough to bottom of springform pan and press with fingers to spread dough to cover entire bottom and slightly up side.

  6. Put pan in oven and bake for 15-20 minutes until golden brown.
  7. Let crust cool for about 10 minutes.
Cheesecake
  1. Reduce oven temperature to 325 F and place a pan of water on the bottom rack of the oven.
  2. In bowl of stand mixer, add the cream cheese & Swerve. Mix on medium until blended and creamy. Do not over mix.
  3. Add sour cream, vanilla, lime juice, and lime zest and mix on low until combined.
  4. Add in whisked eggs and mix on low. It’s important not to over mix or cheesecake may crack when baking.

  5. Pour mixture on top of cooled crust.
  6. Put pan in oven on top rack and cook for 45 minutes.
  7. Turn off oven and leave cheesecake in for 1 hour.
  8. Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours before serving. Better if left over night.
Whipped Cream
  1. Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes.
  2. Remove from freezer and beat heavy cream, and cream of tartar until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.

  3. Serve cheesecake with the whipped cream.

Recipe Notes


Make sure all cheesecake ingredients (cream cheese, sour cream, lime juice, and eggs) are room temperature. It will make blending easier and batter smoother.

Don’t over mix cheesecake batter or cheesecake may crack when baking.

Placing a pan of water on the rack below cheesecake will keep it moist and help prevent cracking.

Don’t be tempted to open oven. Temperature changes can also cause cracking.


*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 30g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 22g
NET CARBS: 7g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Key Lime Cheesecake at Lone Star Keto.

Posted on Leave a comment

Keto Texas Chili

Full of meat and the smoky spiciness of chipotle and ancho pepper that ramp up the heat to a perfect level, this quick and easy hearty Keto Texas Chili bursts with Texas-sized flavor.

Prep: 15 mins
Cook: 51 mins

Total: 1 hr 6 mins

Servings: 6
Calories: 457 kcal


Ingredients

  • 1 Tbsp olive oil
  • 1/3 cup diced onions
  • 2 tsp minced garlic
  • 2 pounds ground beef or venison
  • 3 Tbsp chili powder
  • 2 tsp Mexican oregano
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ancho chili powder
  • 1/4 tsp chipotle chili powder
  • 1 cup beef bone broth
  • 14.5 oz crushed fire roasted tomatoes
  • 1 bay leaf
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp chopped cilantro

Instructions

  1. Add olive oil to dutch oven and heat on medium. Add onions and cook 3-5 minutes until translucent. Add garlic and cook an additional minute.
  2. Add the ground beef/venison and cook until meat is fully browned, breaking up the meat as it cooks. About 8-10 minutes.

  3. Add the next 11 ingredients through chipotle chili powder and mix well.
  4. Add beef bone broth, fire roasted tomatoes, and bay leaf. Reduce heat to medium-low and simmer covered for 30 minutes, stirring occasional to make sure meat isn’t sticking to bottom of pan.
  5. Add apple cider vinegar, lime juice, and chopped cilantro. Simmer uncovered for an addition 10 minutes or more for even better flavor. If chili thickens too much, add additional beef bone broth.

  6. Serve with toppings like shredded cheddar cheese, diced onions, chopped cilantro, and sour cream as desired.

Recipe Notes

For the best taste and texture, simmer for an hour. Be sure to stir occasionally and watch to see if more beef broth is needed if chili thickens too much.

*Nutritional label does not include net carbs, so I’ve added that below.

Total Carbs: 10g
Dietary Fiber: 3g
NET CARBS: 7g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Texas Chili at Lone Star Keto.

Posted on Leave a comment

Steak Gorgonzola/ zucchini pasta

 

Prep Time: 5 Minutes

Cook Temp: Medium-high

Cook Time: 20 Minutes

Serves: 1

 

Ingredients:

1 Steak 4 oz

2 tbs Butter

1/2 cup Heavy Whipping Cream

2.5 oz Gorgonzola Cheese

3 cups thinly sliced zucchini 

 

Spices:

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Oregano

1/2 tsp Garlic Powder

Calories: 1028

Fat: 94.1g

Protein: 38.1g

Carbs: 14.5g

Fiber: 5.9g

Net Carbs: 8.6g

Instructions:

Apply 1/4 tsp of salt and 1/4 tsp pepper to the steak, coating both sides.

In a skillet: Add 1 tbs butter and steaks on medium-high. Cook 5-7 mins on each side. Safely remove from heat.

In a saucepan: combine 1 tbs butter, heavy cream, 2 oz of cheese, zucchini, 1/4 tsp of salt, 1/4 tsp pepper, 1/2 tsp oregano, and 1/2 tsp garlic powder. Cook on medium-high until cheese is melted and stir until sauce starts to thicken and zucchini is tender. Safely remove from heat.

 

Top the zucchini pasta with steak and sprinkle with the remaining 0.5 oz of cheese. Enjoy!

Posted on Leave a comment

Keto Crockpot Massaman Curry

Rich, fall-apart beef in a base of coconut milk and fragrant spices. Keto Crockpot Massaman Curry is an exotic comfort food full of spice, a slight sweetness, and a little tang.

Prep: 25 mins
Cook Time: 8 hrs 25 mins

Total Time: 8 hrs 50 mins

Servings
: 6
Calories: 441 kcal

Ingredients

BEEF:
  • 2 lbs beef chuck cut into 3″ cubes
  • 2 cups beef bone broth
  • 2 bay leaves
CURRY PASTE:
  • 1 lemongrass stalk peeled and chopped*
  • 2 Tbsp Sambal Oelek
  • 1/2 cup chopped onions
  • 5 tsp minced garlic
  • 4 tsp grated ginger
  • 3 Tbsp beef bone broth
  • 1/4 tsp ground cloves
  • 3/4 tsp cumin
  • 1/8 tsp ground nutmeg
  • 3/4 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
CURRY SAUCE:
  • 1/4 cup olive oil
  • 14 oz unsweetened coconut milk full fat, 1 can
  • 1 star anise
  • 2 Tbsp lime juice
  • 2 tsp Swerve Brown
  • 1 Tbsp fish sauce

Instructions

BEEF:
  1. Place all beef ingredients in a crockpot. Set on low and cook for 8 hrs (or on high for 4 hours). Beef should be easily pulled apart with a fork. Remove beef and reserve 2 cups of cooking liquid.
CURRY PASTE:
  1. Place all curry paste ingredients in blender/Magic Bullet/Ninja and blend until a paste is formed. Set aside.
CURRY SAUCE:
  1. Pour oil in large skillet over medium heat. Add curry paste and cook 5 minutes. Most liquid should be cooked out of it.
  2. Add coconut milk and stir together.
  3. Add star anise and reserved beef cooking liquid. Bring to boil, then reduce heat to medium and simmer for 15 minutes.
  4. Stir in lime juice, Swerve Brown, and fish sauce.
  5. Add beef chunks and simmer for 5 minutes until sauce has thickened. Remove star anise before serving.

Recipe Notes

*Lemongrass: Trim tough base from stalk, then peel off the reedy outer layers, leaving only the inner pale green part. Chop into small pieces.

Nutritional label does not include net carbs, so I’ve added that below.

Total Carbs: 3g
Dietary Fiber: 0g
NET CARBS: 3g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Crockpot Massaman Curry at Lone Star Keto.

Posted on Leave a comment

Ribeye with Parmesan Shrimp and veggies

 

Prep Time: 10 Minutes

Cook Temp: Medium

Cook Time: 20 Minutes

Serves: 1

 

Ingredients:

2 tbs Butter

1 slice Bacon [crumbled]

3 oz Shrimp

6 oz Ribeye

1/4 cup Sour Cream

1/4 cup Heavy Cream

1/3 cup Parmesan Cheese

1 cup broccoli 

1 cup cauliflower 



Spices:

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Garlic Powder

Calories: 1304

Fat: 108.7g

Protein: 68.7g

Carbs: 16.6g

Fiber: 4.5g

Net Carbs: 12.1g

Instructions:

Season steak with 1/2 of the spices.

Heat a skillet on medium, then add 1 tbs of butter and steak. Cook for 3-5 minutes on each side. In a separate large pan: combine 1 tbs butter, shrimp, bacon, veggies, and other 1/2 of the spices. Cook on medium heat until the shrimp are completely cooked, about 5-7 minutes.Add sour cream, Parmesan cheese, and heavy cream to the shrimp and veggies. Stir occasionally until it starts to thicken, about 5-10 minutes.

Serve the steak with shrimp and veggies … and enjoy!

Posted on Leave a comment

Keto General Tso Meatballs

Keto General Tso Meatballs, a healthy version of a favorite Asian dish. Baked meatballs glazed in a sweet and savory sauce with a hint of spice.

Prep: 10 mins
Cook: 36 mins
Total: 46 mins


Servings
: 6
Calories
: 462 kcal

Ingredients

For Meatballs:
  • 2 lbs Ground Beef
  • 1/2 cup crushed pork rinds
  • 1 egg
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 tsp sea salt
  • 1 tsp sesame oil
For Sauce
  • 2 cups chicken bone broth
  • 2 Tbsp coconut aminos
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp sambal oelek
  • 2 tsp Swerve confectioners
  • 2 tsp minced ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil
  • 4 Tbsp sugar free ketchup
  • 1/4 tsp xanthan gum

Instructions

  1. Preheat oven to 400F. Line rimmed cookie sheet with foil. Set aside.
  2. In large bowl, combine ground beef, pork rinds, egg, garlic, ginger, sea salt, and sesame oil.
  3. Using ice cream scoop (approx 1/4 cup), scoop out meat mixture and form into balls. Place on prepared cookie sheet.

  4. Put cookie sheet into preheated oven and cook for 20 min. Remove from oven and set aside.
  5. In large skillet, add all sauce ingredients except xanthan gum and whisk to combine. Cook 8 minutes or until liquid is reduced in half.
  6. Sprinkle xanthan gum over sauce and stir. 

  7. Add meatballs to sauce pan and coat well. 

  8. Remove from heat. Serve by itself or with riced broccoli or cauliflower.
  9. Optional: sprinkle with sesame seeds.

Recipe Notes

Instead of meatballs, you can substitute cooked chicken or pork and coat with the sauce.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto General Tso Meatballs at Lone Star Keto.

Posted on Leave a comment

Keto Peanut Butter Buckeyes

Keto Peanut Butter Buckeyes taste like Reese’s peanut butter cups rolled up into a ball. A holiday favorite combination of chocolate and peanut butter.

Prep: 35 mins
Chill Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins

Servings: 26 Balls
Calories: 90 kcal


Ingredients


Peanut Butter Balls
  • 1 cup natural peanut butter or almond butter, no sugar added
  • 1/2 cup almond flour
  • 2 Tbsp butter melted
  • 3/4 cup Swerve Confectioners
  • 2 Tbsp Swerve Brown
  • 1 tsp vanilla
  • Pinch of salt
Chocolate Coating
  • 3/4 cup Lily’s chocolate chips 4 oz
  • 2 Tbsp refined coconut oil no coconut taste

Instructions


For Peanut Butter Balls
  1. Line baking sheet with parchment paper.
  2. In a medium sized bowl, mix together the peanut butter (be sure it’s well stirred), almond flour, butter, both Swerves, vanilla, and salt.
  3. Refrigerate dough until it’s firm enough to roll into balls. About 30 minutes.
  4. Portion dough into Tbsp sized pieces and roll into balls. Place in freezer for 30 minutes. Makes dipping much easier with firmer dough.
For Chocolate Coating
  1. While dough is firming, melt Lily’s chocolate and coconut oil in microwave for 30 seconds. Stir. Continue in 30 second increments until melted (usually takes 2 more), stirring in between. I suggest using a microwave safe coffee cup. It’s easier to get a deeper dip.
  2. Use toothpick to dip balls into the melted chocolate. It will leave a hole in the top, but once balls are room temperature, you can use your finger to smooth it out. You can also use a dipping fork if you have one. Leave a small circular portion at the top of the peanut butter ball showing to resemble a real Ohio buckeye, otherwise it’s a peanut butter ball. 😛 Allow excess chocolate to drip off. You can also slightly touch the bottom on a separate sheet of parchment or wax paper before transferring it to a clean one. Much of the excess chocolate will stay on the first parchment or wax paper.

  3. After dipping, place balls onto a parchment paper to prevent sticking.
  4. Place dipped balls into refrigerator until chocolate shell completely hardens.
  5. Store in refrigerator in an airtight container up to two weeks or in the freezer for up to three months.
Recipe Notes

Since each peanut butter is slightly different in oil ratio, you made need to make some adjustments. If balls are too crumbly and dry, add more peanut butter. If too sticky, add more Swerve Confectioners or almond flour.

*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.

Total Carbs: 10g
Dietary Fiber: 1g
Sugar Alcohols (erythritol): 7.1g

NET CARBS: 1.9g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Peanut Butter Buckeyes at Lone Star Keto.

Posted on Leave a comment

Keto Asian Lettuce Wraps

Miss Asian food on the keto WOE? These quick and tasty ketofied wraps won’t leave you wanting.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings
: 6
Calories: 224 kcal
 

Ingredients

Dipping Sauce:
  • 1/4 Cup Water
  • 2 Tbsp Apple cider vinegar
  • 3 Tbsp Coconut aminos
  • 2 Tbsp Rice vinegar
  • 1 tsp Chile oil
  • 1 tsp Sesame oil
  • 1 Tbsp Sambal Oelek chili paste
  • 1 Tbsp Chinese hot mustard
  • 1 Tbsp Dried chives
  • 1 tsp Grated ginger
Filling:
  • 2 Tbsp Coconut cooking oil divided
  • 2 Tbsp Sesame oil divided
  • 1 lb Ground chicken
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/8 tsp Smoked paprika
  • 1 8oz can of sliced water chestnuts, drained, rinsed, and minced
  • 1/3 cup Minced onion about 1/2 med onion
  • 4 oz White button mushrooms minced
  • 1 Tbsp Minced garlic
  • 3 Tbsp Coconut aminos
  • 1 Tbsp Rice vinegar
  • 1 tsp Swerve
  • 2 tsp Minced ginger
Serve with:
  • Romaine lettuce leaves
  • Dipping Sauce

Instructions

For Sauce:
  1. Add all ingredients into a small bowl and mix until well combined. Set aside.
For Filling:
  1. In a large non-stick skillet, add 1 Tbsp of the coconut oil and 1 Tbsp of the sesame oil. Heat skillet, then add the ground chicken and season with the onion powder, garlic powder, salt, and smoked paprika. Cook chicken until done. Remove from pan.
  2. In same skillet, add the remaining coconut oil and sesame oil. Heat skillet and add the water chestnuts, onions, mushrooms, and garlic and cook for 5-8 minutes until tender.
  3. In small bowl, mix together the coconut aminos, rice vinegar, Swerve, and ginger. Add to skillet. Stir to combine and cook until everything is warmed and well combined.
  4. Serve in lettuce leaves or over cauliflower rice along with the dipping sauce.
Recipe Notes

If you don’t like spicy, you might want to start with less chile oil, sambal oelek, and hot mustard and increase to your taste, but I highly suggest you add at least some of each! It really makes a big difference in taste.

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Spice Waffles at Lone Star Keto.