Get a Dewar, you can rent them or buy one online. They about $100-150 for a 6-10 liter container. Many welding gas supply stores will sell liquid Nitrogen, and many will also rent you a Dewar for a few days. Around here, LN2 costs around $20 a liter.
Get a styrofoam cup/bowl. The insulation will make the LN2 last a lot longer. Get a syringe, the kind you give kids medicine with, this makes dispensing the Keto Chow easier.
Pour some of the LN2 into the styrofoam container
Slowly drip Keto Chow into the LN2. It helps if you can stir things around so it doesn't stick together. You can make tiny droplets or big ones, up to you!
The LN2 will boil off slowly or quickly depending on several factors but even when it's gone, BEWARE: the dots will be VERY cold. Like stick your tounge to the flagpole cold. They'll heat up quickly but until they do it's not terribly fun to have them in your mouth
Notes: this does sink a little when it’s cooling, be sure it’s done before you pull it out of the oven. Let it cool completely before slicing. You can also substitute almond milk for butter if you prefer.
In a food processor add Keto Chow, coconut flour, erythritol (the amount of sweetness is up to you, I used 1/4 cup because I don’t like things super sweet, if you do, add 1/2 cup!!) and baking powder and pulse to combine.
Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
Beat together eggs and sour cream with a fork or whisk and add to flour mixture, pulse until it all comes together, but not too long.
The dough will be sticky, pull out half and add to wax or parchment paper and make into a round shape
Put another paper on top and press until 1 inch thick, use cutter and make the scones and add to sheet pan with parchment paper.
Repeat with the remaining dough.
Bake on 350 degrees for 20 minutes.
These are even better with a little sugar free raspberry preserves.
We prefer to use Nature's Hollow jams, though the sugar-free Smuckers and the Great Value brand from Wal-Mart are a fairly passable alternative in a pinch.
Fat bombs are a great way to meet your fat macros or just satisfy a sweet tooth. They are also easy and fun to make. These eggnog fat bombs double as convenient creamers for fatty coffee. Just add one or two to hot coffee and froth for a delicious drink full of high-quality fat.You can use any flavor of keto chow in this recipe just omit the nutmeg. Have fun trying different combinations.
Cook time: 10-20 minutes depending on the size of your waffle iron.To me, nothing says cozy mornings at home with family, during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!
Put the almond flour, keto chow and baking powder in a medium mixing bowl and whisk together.
Add the eggs, milk, butter and vanilla extract and whisk well or blend with an immersion blender.
Once the batter is mixed let it sit for five minutes then stir once more before cooking. Batter will be thick.
While the batter sits preheat your waffle iron.
When the waffle iron is hot oil it with cooking spray or butter
Place about 1/4 cup of the batter in the center of the hot iron and spread out slightly.
Close the lid and cook the waffle until it has set, looks golden and the waffle iron opens without resistance.
If the batter gets too thick thin it by adding water or more nut milk a teaspoon at a time.
Remove the waffle to a warm plate and continue until you have cooked all the batter.
Serve the waffles with butter and warm cranberry syrup or your favorite sugar-free syrup
Note: You can also mix the batter in a blender quickly and easily and clean up will be a breeze. Just place all the ingredients in the blender and mix until they are fully combined. Allow the batter to sit five minutes and pour it directly from the blender pitcher into the hot waffle iron. Yield: approximately 4-5 waffles depending on the size of your waffle iron.