These Heart-Shaped Rice Crispy Heart-Shaped Treats are perfect to share with those you love, including yourself! Rice crispy treats are one my favorite desserts since childhood. And now these rice crispy treats can be made keto/lowcarb friendly with High Key Snacks Frosted Protein Cereal, butter, and sugar-free marshmallows! For these heart-shaped treats I used Lanouba Sugar-Free Marshmallows because they are gooey and delicious just like regular marshmallows, plus they add a hint of pink to the treats when you make them. The idea is simple on how to make these: You make the rice crispy treat batter and press into a pan (or on a cookie sheet), then cut out heart shapes with a cookie cutter and sprinkle hot-pink colored sweetener. These are sooooo good!!! Make these cheerful, fun, ooey gooey heart shape rice crispy treats for your favorite loved ones. They would are prefect for Valentine's day or any day you want to share some love and deliciousness.

Heart-Shaped Rice Crispy Treats | Keto | Low Carb| Sugar-Free

Rice Crispy Treats Ingredients: 1 box of High Key Snacks Frosted Protein Cereal

1 1/2 bags of Lanouba Sugar Free Marshmallows (or 2 bags for extra gooey)

2 Tablespoons butter

1 teaspoon vanilla extract Directions:

1. Line an 8 x 8-inch pan with parchment paper. Set aside.

2. In a small a 5 quart pot, add the butter and heat until melted.

3. Add in the marshmallows and cook, stirring constantly until the marshmallows melt.

4. Remove from the heat, stir in the vanilla. And add in the whole box of cereal. Gently fold mixture until evenly coated.

5. Place the cereal mixture into the lined parchment paper and shape it into the pan by pressing it down with a spatula or another sheet of parchment paper. 6. With a heart-shaped cookie cutter, cut shapes with. 7. Sprinkle with Hot-Pink Sprinkles/Sweetener. Colored Sugar-Free Sprinkles


2 Tablespoons granular Swerve sweetener (or other sweeteners: Lakanto Monkfruit Sweetener, or Z Sweet Sweetener)

1 to 2 drops of liquid food coloring (I used McCormick neon pink)

Directions: 1. Place the granular sweetener into a plastic container or glass jar with a tight fitting lid. Place one drop of the food coloring onto the sweetener, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light. 2. Spread in a thin layer on a baking sheet or plate, and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sweetener to its original texture, if needed.

Nutritional Information: coming ...

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These Buffalo BBQ Meatballs sure are a crowd pleaser, and are perfect for game day or any day! The tasty and spicy goodness of hot buffalo BBQ wings are in meatball form. They are slow cooked in a hot spicy sweet BBQ sauce and served with blue cheese dressing. I made them using Lillie's Zero Sugar BBQ sauce and Franks RedHot Original Hot Wing Sauce. Serve as a meal with salad or as an appetizer. All you need for these spicy sweet BBQ meatballs is a batch of my Best Low Carb Meatballs (recipe below), hot wing sauce, sugar-free BBQ sauce, and butter. What's not to love! Serve with blue cheese or ranch dressing for dipping.

Buffalo BBQ Meatballs | Keto | Low Carb
Buffalo BBQ Meatballs | Keto | Low Carb

Buffalo BBQ Meatballs | Keto | Low Carb


Best Low Carb Meatballs (recipe below)

1 cup Frank's RedHot Original Buffalo Wing Sauce

1/2 cup Lillie's Zero Sugar Carolina BBQ Sauce

4 Tablespoons Butter, melted

Best Low Carb Meatballs:


1 lb Ground beef

1/2 lb Ground Pork

1/2 lb Ground Veal

2 Eggs, large

1/4 cup Almond Flour

1 cup Parmesan Cheese, grated

1 1/2 tsp Salt

1/4 tsp Pepper

1/2 tsp Italian Spice Mix / Italian Seasonings

(Note: 2 lbs meatloaf mix can be used instead of ground beef, pork, and veal)

To Make meatballs:

Mix thoroughly all ingredients be careful to over mix the ingredients. Form mixture into meatballs and brown in skillet or broil on a broiler rack in a 400 degree oven just until brown and still slightly pink in the middle (you want the meatballs to be slightly under cooked so they finish cooking in the sauce. This makes the meatballs juicy and tender).

Assemble Meatballs and Sauce:

In a crockpot / slow cooker, mix together the Frank's Red Hot Buffalo Wing Sauce, Lillie's Zero Sugar Carolina BBQ Sauce, and melted butter. Add meatballs and stir to cover. Set your crockpot to the high setting. Slow cook for 1 to 2 hours. Stirring a few times in between. Nutritional Information:

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Updated: Jan 25

This rustic Chocolate Olive Oil cake combines a nutty olive oil, almond flour, and dark chocolate creating a flavorful moist cake that is sure to wow you! Olive oil contributes to a ridiculously moist cake that only improves as it sits. The nutty flavor of California Olive Ranch Keto Blend Walnut Oil & Extra Virgin Olive Oil compliments the chocolate in this irresistible cake. It's a moist, and tender cake that keto eaters and others will love. This cake is sophisticated, yet easy to make.

It is important when baking with olive oil that you use one that is delicious in taste and is good quality! This keto blend is a must try. It's high in good fats, antioxidants, and vitamins making this a prefect dessert for those following a keto diet.

Head over to California Olive Ranch and order yourself their keto blend olive oils. Right now they are offering free shipping when you order a case of 6 bottles.

Chocolate Olive Oil Cake | Keto | Low Carb
Chocolate Olive Oil Cake | Keto | Low Carb

Chocolate Olive Oil Cake

Ingredients: 2/3 cup California Olive Ranch Keto Walnut Oli Olive Oil blend

6 tablespoons unsweetened dark cocoa powder, sifted

1 teaspoon espresso powder

1/2 cup boiling water

2 teaspoons vanilla extract

1 1/2 cups fine ground almond flour

1/2 teaspoon baking soda

pinch salt

1 cup sweetener (I did 1/2 cup Allulose, 1/2 cup Swerve)

3 eggs

Directions: 1. Preheat Oven to 325 degrees F.

2. Spray a 9-inch springform pan with cooking spray then line with parchment paper.

3. In a mixing bowl, combine sifted cocoa powder and espresso powder with boiling water. Whisk until smooth.

4. Add vanilla extract to the chocolate mixture. And set aside to cool.

5. In a separate bowl, combine almond flour, baking soda and salt. Stir well.

6. In another bowl combine sweetener with eggs and whisk until smooth. Now gradually pour the olive oil in a steady stream while whisking until thick and emulsified.

7. Pour the cooled chocolate mixture into the olive oil mixture.

8. Combine the chocolate batter with the almond flour mixture. Stir until smooth.

9. Pour batter into prepared springform pan. Bake 40-45 minutes or until sides set and a toothpick comes out with a few crumbs clinging to it.

10. Leave in pan to cool. Nutritional Information: Calories 210.3 Total Fat 20.6 g Total Carbohydrate 4.6 g Dietary Fiber 2.4 g Net Carbs 2.2 g Sugars 0.6 g Protein 5.1 g

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