Silicone Mold Dessert Recipes

Homemade Keto Cups Just 3 Ingredients! The Big …

WEBOct 18, 2021 · Instructions. Line a 18-count mini muffin tin with mini muffin liners and set aside. In a microwave safe bowl or stove top, melt your …

Rating: 4.9/5(536)
1. Line a 18-count mini muffin tin with mini muffin liners and set aside.
2. In a microwave safe bowl or stove top, melt your coconut oil with chocolate chips.
3. Moving quickly, coat the bottom and sides of the muffin liners with melted chocolate. Ensure a little is leftover to top with later. Place the chocolate coated muffin tins in the freezer to firm up.
4. Once firm, drizzle the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.

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Keto Magic Cookies Simply magic & low carb, too!

WEBMar 13, 2021 · Preheat your oven to 350 degrees. Place a silicone muffin pan on a cookie sheet. Set aside. In a medium-size bowl cream together …

1. Preheat your oven to 350 degrees. Place a silicone muffin pan on a cookie sheet. Spray the silicone muffin pan with non-stick cooking spray. Set aside.
2. In a medium-size bowl cream together the coconut oil, softened butter and egg yolks with a hand mixer on medium speed. Add in the low carb brown sweetener and salt to your egg mixture and continue to cream together.
3. Using a spoon or rubber spatula fold in all the dry ingredients into the egg mixture, (shredded coconut, low carb white chips, low carb chocolate chips, and the chopped pecans)
4. Spoon in equal amounts of your Keto Magic Cookie mix into each of the silicone muffin cups. Using your fingers or the back of a spoon, gently press the cookie mixture into the silicone muffin cup.

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4Ingredient Sugar Free Keto Caramel Candy

WEBNov 4, 2020 · Refrigerate for 30 minutes or until set solid. Place the chocolate in a heat proof bowl over a pan filled with a little water. Melt …

1. Place the granulated allulose and butter in a pan. Stir over a medium/ low heat with a balloon whisk or wooden spoon, about 3 minutes, until golden. If the butter separates, take off the heat and whisk vigorously to combine.
2. On the heat, slowly add the cream whilst whisking. The mix will bubble so be careful. Cook for about 2 minutes until the caramel starts to thicken and coats the back of a spoon. It should be a runny (not solid) caramel as it will thicken as it sets. Cooking times will vary depending on your room temperature too.
3. Remove from the heat and stir in the optional salt. Allow to cool down slightly (1 minute) before pouring into your silicone molds. I used a mini muffin mold. The low-carb caramel should still be pourable. Refrigerate for 30 minutes or until set solid.
4. Place the chocolate in a heat proof bowl over a pan filled with a little water. Melt on a medium heat. Remove the bowl from the pan.

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