Looking for a simple, easy and quick Keto friendly sweet treat. well you've found it.

Step 1: What the Heck Is Keto?

A Ketogenic Diet is any diet that causes ketones to be produced by the liver, shifting the body’s metabolism away from glucose towards fat utilization. Typically on a moderate to high carb diet, the body will prefer glucose for fuel (usually from dietary carbs), but by restricting carbs, the body will prefer fat for fuel.

basic diet = High protein, high fats, low carbs.

additional info: https://docs.google.com/document/d/1gZfJejOM8fJsX1...

With a quick Google search on keto you will find a bunch of info.

A little background on myself, I started keto in may 2014. I had a checkup awhile back and found out that my blood sugar levels were elevated and I decided to make a change.

As of January 2015 I have lost a little over 65 pounds and my numbers have gone back to the appropriate levels.

These are my go to treat when i'm craving something sweet.

Step 2: Lets Get Started Get You Ingrediants ( the Basic Recipe)

The Basic recipe:

1 Stick butter (1/2 cup)
1 package cream cheese ( 8 Ounces)
1/2 - 3/4 cup splenda or any other artificial sweetener
1/2 teaspoon vanilla or any other flavoring
Mix all ingredients until fluffy.

Step 3: Mix All the Ingredients Well

Like the title says add all the ingredients and mix well.

Step 4: Additional Ingredient (Peanut Butter With Bits of Heath and Chocolate )

The basic recipe with vanilla:

2 ounces peanut butter with however much heath and chocolate bits you like ( The more you add will increase the carb count for each cupcake)

Step 5: Additional Ingredient Cont. ( Oreos and Cream With Vanilla )

The basic recipe with vanilla:

About 10 oreas, crushed up.

add to the Cream cheese and mix it all up.

Step 6: Additional Ingredient Cont. ( Peanut Butter and Caramel Bits )

The basic recipe with vanilla:

2 oz peanut butter
I used about 100 grams of caramel bits.

Mix to well.

Step 7: Additional Ingredient Cont. ( Andes Mints and Vanilla )

Basic recipe with vanilla:

I used 80 grams of Andes mints

Mix well

Step 8: Fill the Muffin Cups

Put the cup cake liners in the cup cake pan.
Fill the cup cake liners with a spoon full or so.
Transfer to a cookie pan for easy transport to the freezer.

Once frozen put them in to a plastic bag for easy storage.

They will not freeze solid and get to soft in the refrigerate.

That being said once you take them out of the freezer eat them quick.

Step 9: Thanks and Hope You Enjoy

I hope you enjoyed this instructable, also if you make these and come up with any other awesome creations please share.

Nutritional value per cloud estimated (not including additional ingredients)
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb