Sugar-Free Simple Syrup Made With Wondrose!

Sugar-Free Simple Syrup Made With Wondrose!

Whether you’re sweetening up your favorite cold beverage or drizzling it over your keto pancakes, low carb simple syrup is an essential to have fresh on hand! The best part? You can make it any flavor you want! 

What You'll Need:

-1 cup Wondrose Sugar Replacer

-1 cup water

Cooking Instructions:

  1. Add the water and Wondrose to a small saucepan and bring to a boil. Reduce to a simmer and make sure that all the Wondrose is fully dissolved.
  2. Let the syrup cool and then transfer it to a glass bottle or similar.
  3. To make different flavored syrups, add your flavor of choice (i.e. fresh rosemary, strawberries, etc.) during step 1 and drain them out before adding to the glass bottle.
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These Lemon Basil Shortbread Cookies Are Perfect For Summer

These Lemon Basil Shortbread Cookies Are Perfect For Summer

The perfect summer cookie! These tasty lemon basil shortbread cookies will melt in your mouth whether you enjoy them as dessert, as a snack or simply with tea! 

What You'll Need:

-1 bag of Keto and Co Shortbread Cookie Mix

-2 sticks of butter (room temperature)

-1 egg

-Juice from ½ large lemon

-Zest of 1 lemon

-8 large basil leaves

-1/8 tsp lemon extract

-1 tsp vanilla extract


Cooking Instructions:

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine Keto and Co Shortbread Mix, butter, & egg. The dough should be rather thick.
  3. Add in lemon juice, vanilla extract, & lemon extract.
  4. In a small blender combine lemon zest and basil leaves.
  5. Combine basil lemon basil leaf mixture into cookie dough.
  6. Using a rolling pin, roll out your cookie dough and cut into squares.
  7. Place on a lined baking sheet.
  8. Bake for 10-15 minutes and enjoy!
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Keto Friendly Homemade Cinnamon Toast Crunch Cereal

Keto Friendly Homemade Cinnamon Toast Crunch Cereal

Is it just us or did this recipe make all of your childhood dreams come true?! Made with our Keto Flatbread Mix, this low carb homemade cinnamon toast crunch cereal is a crispy and sweet treat that you’ll be eating every morning. Recipe and photo by Abby Cooper aka @stemandspoon

What You'll Need for Cinnamon Cereal:

-1 bag of Keto and Co Flatbread and Pizza Mix

-½ cup + 2 tbsp Wondrose Sugar Replacer

-2 egg whites

-¼ cup water

-¼ cup coconut oil (or butter), melted 

-2 tsp vanilla extract

-1 tbsp ground cinnamon

-2 tbsp flaxseed meal 

What You'll Need for Cinnamon Topping:

-2 tbsp coconut oil (or butter)

-2 tbsp Wondrose Sugar Replacer

-1 tsp ground cinnamon


Cooking Instructions:

  1. In a large mixing bowl, combine the Wondrose Sugar Replacer with the water and stir. Let it sit for a couple of minutes.
  2. Add the coconut oil (or butter), egg whites, and vanilla extract to the Wondrose mixture. Whisk the ingredients together to combine.
  3. Add the package of Keto and Co Flatbread Mix to the wet mixture, along with the ground cinnamon and flaxseed meal. Stir with a whisk until a dough forms, then switch to a rubber spatula, scraping down the sides and making sure the dough is well incorporated. Let it sit for 2-3 minutes. Preheat the oven to 325°F.
  4. Divide the dough in half, forming 2 dough balls. Place a large piece of parchment paper on a flat work surface and cut another piece of paper the same size. Place one dough ball on the bottom piece of parchment and flatten it slightly. Place the second piece of parchment paper on top and roll out the dough until it's very thin, about 1/16th of an inch in thickness.
  5. Cut rows across, spaced about 1-inch apart. Cut rows the opposite direction, also 1-inch apart, to form the cinnamon squares. (Clean any residual dough off the knife every few cuts otherwise it will stick to the dough and prevent clean cuts.)
  6. Carefully transfer each of the squares to a parchment-lined baking sheet, spacing each square about 1/4-inch apart. (This requires two baking sheets OR baking in batches). You can use a thin metal spatula or your knife to pick up each square and transfer.
  7. Melt 2 tablespoons of coconut oil (or butter) and use a pastry brush to brush it onto the cinnamon squares.
  8. OPTIONAL: In a small bowl, combine 2 tablespoons of Wondrose with 1 teaspoon of ground cinnamon. Sprinkle about half mixture evenly onto the squares, reserving the other half for the second portion of the dough.
  9. Bake the squares at 325°F for 12-15 minutes, or until they turn a deep golden brown. During this time, I repeat steps 4-8 with the second ball of dough.
  10. Remove from the oven and let them sit for 5 minutes. Then gently pick up the corners of the parchment paper to "toss" the baked squares around in the cinnamon topping mixture (optional). Let them cool on the baking sheet for 30 minutes- they will continue to get crisp as they cool down.
  11. Bake the second batch, repeating steps 9 and 10.
  12.  ENJOY!  
  • Keto and Co
Low-Carb Baked Brie Recipe

Low-Carb Baked Brie Recipe

This low carb baked brie is the ultimate appetizer for small get togethers, virtual weddings, zoom dates and more! Best part? You won’t brie-lieve how easy this dish is! Not only does it look beautiful, it tastes even better and takes less than 30 minutes to make.  Recipe by @JaredCluck


What You'll Need:

-1 bag of Keto and Co Chocolate Flatbread and Pizza Mix

-4 tbsp of butter

-2 eggs

-1 cup shredded mozzarella cheese

-1 tbsp fresh rosemary, and some for garnish

-16oz wheel of Brie of your choice


-Black pepper

-Sugar-free maple syrup of your choice


Cooking Instructions:

  1. Preheat the oven to 350 degrees. 
  2. Combine Keto and Co Flatbread Mix, 1 cup lukewarm water, butter, eggs, shredded mozzarella and 1 tbsp fresh rosemary in a medium mixing bowl and stir until smooth dough forms.
  3. Once dough is smooth, form it around your wheel of brie.
  4. Bake at 350 for 15 minutes, then up it to 425 for 5-10 minutes or until the top is a little browned.
  5. Once it’s toasted, top with walnuts, remaining rosemary, black pepper and sugar-free maple syrup of your choice!
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Klaviyo back in stock