Alyssa

Fall is coming 🍃🍂

KETO GUMMY BEARS INGREDIENTS

* 2/3 cups of water * 3 7g-packets gelatin  * 1 9g-packet of sugar-free flavored gelatin (could also use sugar-free Jello) * 2 tsp stevia

DIRECTIONS 1. Turn on stove to low heat to heat water but do not let boil. 2. Once water is warm, slowly add the 3 packets of gelatin and mix until fully dissolved.  3. Slowly mix in the the flavored gelatin and continue to mix for another minute or two.  4. As soon as the gelatin is fully dissolved, remove from stove. 5. Use the dropper to fill in gummy bear molds (click link to see where I purchased mine). You may only need 1 ½ molds. 6. Let cool for 30 mins- 1 hour. 7. Enjoy!!!

TIP: You may leave the gummy bears out as they will not melt at room temperature. However, they will only last around 2 days before they get moldy. I’m telling you this from experience! My recommendation would be to put them in the fridge and enjoy the candy cold.

This keto-friendly flatbread dough is so easy to make and can be used in a bunch of different ways, give it a try and let me know in the comments what you guys think 👇🏻💕 👌🏻

This recipe is the most delicious thing in the universe!!!! Give it a try and let me know what you think⤵️ CHEESECAKE KETO BOMBS💖 Ingredients🍎: 6 ounces cream cheese 2 - 2.5 ounces fresh or frozen strawberries (or raspberries) 2 ounces salted butter (4 tablespoons) 1 ounce granular swerve sweetener (roughly 2 tablespoons) 1 teaspoon vanilla extract Prep👩🏻‍🍳: 1. Let the cream cheese, strawberries, and butter sit at room temperature for about an hour to soften before continuing with the recipe. 2. Puree the strawberries using a small blender like the Nutribullet. Alternatively, you can mash them by hand, but the texture will be less smooth. 3. In a bowl, combine pureed strawberries, sweetener, and vanilla, stirring until well-mixed. 4. In a separate bowl, microwave the cream cheese for 10 seconds until very soft and pliable. This is an optional step, but it makes the cream cheese softer and more easily combined with other ingredients. 5. Add butter and cream cheese to the bowl with the strawberry mixture. Use an electric hand mixer and beat until well-mixed, ideally without any large cream cheese clumps remaining. 6. Divide the batter into 18 round silicone molds, smoothing the surface with a spatula. Freeze until solid, about 2 hours, before serving. Store leftovers in the freezer.