Keto Boston Creme Pie
Keto Hamburger buns
1/2 package Jello vanilla pudding mix
Cream or Evaporated milk
Unsweetened chocolate
Vanilla
Butter
1 egg
Beat egg with cream and set aside.
Heat cream or evap milk with butter and drop in chocolate pieces to melt.
Stir in some vanilla and sweetener.
Open up buns and press down centers
Paint edges with egg wash, close back up and pinch edges
Paint tops.
Place in air-fryer @400 F for 5 minutes
Insert tube into side of bun and move around to create cavity.
Open freezer bag and add 1/2 pkg of pudding mix.
Add can milk, zip shut and massage until pudding forms.
Cut small piece off the corner of the bag and use as icing bag.
Insert tip into the hole in the bun you made with the tube.
Fill cavity with pudding.
Dip or spread melted chocolate on top of buns.
Courtesy of Mr.B for you!
Here is the video by The Keto Twins making Boston Creme Pie Eclairs-(same recipe I showed you earlier.
The Twins used hot dog buns, so they look like Eclairs.
I prefer Keto Hamburger Buns-they come out looking like jelly filled donuts!
https://www.youtube.com/watch?v=JCD8-ohrExc&t=403s
Culinary Corner
Thanksgiving/Christmas dinner “different ideas”
KetoMAGAs on Train ~~ walk on by. Evil following😜
~Hawaiian garlic and honey cream cheese rolls
Ingredients
* 1 package of Hawaiian Dinner Rolls. 12 keep stuck together
* 1 eight ounce package of cream cheese, softened
* 2 tablespoons of mayonnaise
* 1 tablespoon of garlic salt
* 1.5 tablespoons of honey
* 4 tablespoons of butter
* 1 teaspoon of garlic salt
* 2 teaspoons of dried chili flake
* 1 egg
*
Instructions
1. Remove the buns from the package and slice them so the lids are separated from the base. Place the bottoms in a 9 x 12 baking pan. I try to keep the rolls connected together and then cut them individually after baking. One or two may break off, just push them up close to the whole sheet of rolls. Heat your oven to 375 degrees.
2. In a stand mixer or a bowl if you’re using a hand mixer, add your cream cheese, mayo, 1 T of garlic salt and whip the cream cheese and ingredients until it is light and fluffy.
3. Whisk the egg and slowly add (fold) it into the cream cheese mixture, then mix on high until the cream cheese and egg are combined.
4. Add your butter to a small saucepan, add the remaining garlic salt, honey and red pepper chili flake. Let the butter melt, whisk and let this sit in the pan on low heat for a few minutes.
5. Spread the cream cheese mixture on the base of the buns that are in the baking dish. Spread to the edges. I added a thick layer of the cream cheese mixture. IF you wanted, you could probably get two out of the cream cheese mixture. Meaning you could use 24 rolls, but they would have less cream cheese. I preferred this thick layer.
6. Top the cream cheese with the lids of the buns, then pour the butter mixture slowly over all the buns. Use a pastry brush to carefully brush the butter mixture over all the tops and sides of the buns making sure to get in the crevices.
7. Cover with a single sheet of foil. Bake for 25 minutes, then uncover and bake 10 more minutes. Like I always say, EVERY OVEN IS DIFFFERENT, the first time you make these keep an eye on them to make sure the buns aren’t getting too brown or crunchy. Buns should be soft and cream cheese mixture should be puffed up and airy when this is done (like cheesecake).
Actually sounds good - complete with a chocolate glazw!