Olivia Wyles - Real Life Recipes

Olivia Wyles - Real Life Recipes 🥣 high protein + low carb + keto recipes
🧇 made for real life
💌 [email protected]
➡️ all my recipes: https://oliviawyles.com
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Hi, I’m Olivia, and I’ve been creating easy recipes made for real life since 2018, all with minimal ingredients and convenience in mind. My recipes are quick and easy—just grab a few ingredients and you’re good to go! I focus on high protein, low carb + keto, & carnivore recipes. Grab resources on my shop with actual printable recipes, cheat sheets, visual guides, trackers, tips + tricks based on

my real life experience. Check out my Amazon Storefront where I recommend my favorite ingredients, kitchen gadgets, and snacks.

01/01/2026

These ✨champagne truffles✨ have a smooth chocolate ganache center infused with prosecco. They're dipped in sugar-free dark chocolate and finished with edible gold glitter. The perfect thing to ring in the New Year! Great for parties, gift-giving, or keeping in the freezer for when you need something special. Made with Keto Chow for added protein and fiber without the sugar!

INGREDIENTS-
½ cup unsalted butter, softened
4 oz cream cheese, softened
1 serving Chocolate Keto Chow
2 tbsp cocoa powder
3 tbsp powdered sugar-free sweetener
2-3 tbsp prosecco, reduced to 1 tbsp (optional, or add 1 tsp vanilla extract instead)
1 cup sugar-free dark chocolate chips
1 tsp coconut oil
edible gold glitter (optional)

INSTRUCTIONS
1. Pour 2-3 Tbsp prosecco into small saucepan. Simmer until reduced to about 1 tbsp (very concentrated). Cool completely in refrigerator.
2. Beat butter and cream cheese until fluffy (2-3 minutes).
3. Mix in Chocolate Keto Chow, cocoa powder, and powdered sugar-free sweetener.
4. Beat in cooled prosecco reduction until smooth and creamy.
5. Cover and refrigerate 30-45 minutes until firm.
6. Line baking sheet with parchment paper.
7. Roll mixture into 1-1.5 inch balls. If too sticky, roll in some cocoa powder.
8. Melt chocolate chips with coconut oil in 15-second increments, stirring between
9. Dip each in melted chocolate, roll until coated. Place on parchment paper
10. Immediately dust with gold dust while chocolate is wet
11. Refrigerate to set for at least 20 minutes

12/25/2025

These peppermint oreo truffles are like cookies and cream meets candy cane in the most delicious way! A creamy ganache-like filling is dipped in chocolate and sprinkled with crushed peppermint for the ultimate holiday treat. They're perfect for holiday parties, cookie trays, or wrapping up as homemade gifts. Made with Keto Chow, it’s gluten free, low carb, and full of protein and fiber.

12/18/2025

These keto ginger cookies have the most incredible soft, chewy texture with crispy edges that perfectly capture classic gingerbread vibes. They taste like the holidays in every bite, but are SO much easier to make than rolled and cut-out cookies. And each cookie has cozy notes of ginger, cinnamon, and molasses 😍 High protein, gluten-free, and low carb!

INGREDIENTS-
1 serving Gingerbread Keto Chow (~52g or 1/2 cup)
2 Tbsp almond flour (14g)
¼ cup unsalted butter, softened (57g)
2 tbsp almond butter, warmed (30g)
¼ cup brown erythritol (for best results)
1 large egg, room temperature
1 tsp unsulphured molasses (the real stuff, optional)
½ tsp vanilla extract
1½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp baking soda
Granulated erythritol for rolling
INSTRUCTIONS-
1. Preheat oven to 325°F. Line a baking sheet with parchment paper or silicone mat.
2. In a small bowl, whisk together Keto Chow, almond flour, ginger, cinnamon, and baking soda. Set aside.
3. In a medium bowl, beat butter, almond butter, and brown erythritol until pale and fluffy, about 2 minutes.
4. Beat in egg, molasses, and vanilla extract until well combined.
5. Add dry ingredients and mix lightly with spatula until dough comes together - don’t overmix. For best results, chill at least 30 minutes, up to overnight.
6. Roll dough into 1-2 inch balls depending on how big you want your cookie.
7. Roll each ball generously in granulated erythritol until well coated.
8. Place balls 2 inches apart on prepared baking sheet.
9. Bake for 5 minutes, then remove from oven and gently press each cookie down slightly with the bottom of a glass or your palm.
10. Return to oven and bake another 7-8 minutes, until edges are just barely set and cookies look slightly underdone in the center.
11. Remove and let cool COMPLETELY on the pan (critical for soft texture).
Makes about 6-12 cookies.

12/11/2025

This peppermint fudge is like holiday magic in every bite! Creamy white chocolate peppermint fudge topped with crushed sugar-free peppermints is the perfect festive treat. It's great for adding to dessert boards or wrapping up as homemade gifts. And it’s made with our favorite Peppermint Keto Chow so it’s high protein plus fiber with zero sugar!
INGREDIENTS-
½ cup heavy cream
8 ounces sugar-free white chocolate chips
1 serving Peppermint Keto Chow
1 ounce unsalted butter
½ tsp pure vanilla extract
sugar-free crushed peppermints for decorating optional*

INSTRUCTIONS-
Line an 8x4 loaf pan with parchment paper and lightly oil.
Place the white chocolate and heavy cream in a microwave safe bowl and heat in 30-second bursts until the chocolate is melted and the cream is hot. Stir until completely combined. You can also heat the cream and melt the chocolate in a small saucepan over low heat.
Stir in the Keto Chow, then stir in the butter and vanilla extract.
Spread the mixture into the prepared loaf pan.
Sprinkle the crushed peppermints over the top and gently press them into the surface.
Cover and chill for at least four hours.
Remove from the pan and cut into pieces. Store refrigerated in an airtight container for up to a month.

12/04/2025

These keto cinnamon rolls are made with a tender dough and swirled with cinnamon filling that’s just as good as the ones your grandma makes! They're perfect for weekend mornings, holiday brunches, or anytime you want something special. Best of all, they're made with Keto Chow so each roll is packed with nutrition. High protein, gluten-free, and low carb goodness.

INGREDIENTS-
3 tbsp water, warm 105-115°F
2 tsp active dry yeast or 1 packet
2 cups superfine almond flour
1/3 cup coconut flour
1/3 cup ground golden flax meal
1 serving Vanilla Keto Chow (45 grams or 1 scoop)
1/4 cup allulose
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1/4 tsp granulated sugar (yes, the real stuff, the yeast will eat it)
1/4 cup buttermilk
3 large egg(s), room temperature
1 tsp pure vanilla extract
3 tbsp salted butter, melted and cooled

FILLING-
3 tbsp salted butter, softened to almost melted
6 tbsp granulated/brown sweetener mix
1 tbsp ground cinnamon

ICING-
3 oz cream cheese softened
3 tbsp salted butter softened
6 tbsp powdered erythritol
1-2 tbsp heavy cream
pinch salt if desired

> Full recipe instructions at KetoChow.xyz > Recipes

11/26/2025

This baked potato dip is like all the best parts of a loaded baked potato in dip form! A creamy base is loaded with cheese, bacon, and all those classic toppings for the ultimate party or game day appetizer. It's perfect for serving with veggies, crackers, or pork rinds. Made with our favorite savory Keto Chow Savory Baked Potato Soup, it’s high protein and packed with fiber too.

INGREDIENTS-
1 packet (40 g) Keto Chow Savory Baked Potato Soup
½ cup sour cream
½ cup cream cheese, softened
½ cup shredded cheddar & jack cheese
¼ cup finely chopped cooked bacon (about 2 slices)
2 tbsp heavy cream or water (adjust for dip consistency)
1 tsp butter or olive oil (optional, for richness)
Salt, pepper, and Italian seasoning to taste

INSTRUCTIONS-
1. Mix Keto Chow, cream cheese, sour cream, and heavy cream until completely smooth.
2. Stir in cheeses, bacon, seasonings, and butter or oil if using. Taste and adjust seasonings/consistency to your liking.
3. Cover and refrigerate at least 30 minutes to thicken and let flavors meld.
4. Top with a sprinkle of extra bacon, cheddar, and seasoning before serving.

SERVING IDEAS-
-Serve cold with crispy bacon strips, celery, cucumber, bell pepper strips, pork rinds, or cheese crisps.
-Use as a spread for lettuce wraps or low carb tortillas.
-Stir into mashed cauliflower for a “loaded mash” shortcut.

11/19/2025

This eggnog loaf is made with warm spices and topped with a rum-flavored icing that sets perfectly! It's ideal for holiday gatherings or enjoying with your morning coffee. Best of all, you can make it ahead and it stays moist for days. With the limited time eggnog Keto Chow, it’s a yummy high protein, gluten-free, and low carb treat.

INGREDIENTS-
1 packet (40 g) Keto Chow Eggnog flavor
1 ½ cups almond flour (about 150 g)
2 tsp baking powder
3 large eggs, room temp
¼ cup melted butter or coconut oil, slightly cooled
¼ cup heavy cream (or unsweetened almond milk for lighter texture)
⅓ cup granulated allulose or erythritol
½ tsp vanilla extract
½ tsp ground nutmeg
½ tsp cinnamon
½ tsp rum extract (optional but recommended)

RUM ICING
¼ cup powdered erythritol (allulose not recommended)
1 tbsp melted butter
1 tbsp heavy cream (add unsweetened almond milk for thinner glaze)
1/4 tsp rum extract

INSTRUCTIONS-
1. Preheat oven to 350 °F (175 °C). Line or grease a 9×5 in (23×13 cm) loaf pan.
2. Whisk together almond flour, Keto Chow, baking powder, nutmeg, and cinnamon in a small bowl. Set aside.
3. In a separate bowl, add sweetener, melted butter, cream, eggs, vanilla and rum extract in that order. Whisk until incorporated.
4. Pour dry ingredients into the wet ingredients. Fold with a spatula lightly until no streaks of egg appear. Careful not to overmix.
5. Pour into pan, smooth top lightly, bake 35–40 min until golden and a toothpick comes out clean (internal ~200 °F / 93 °C).
6. Cool 10 min in pan, then fully on a wire rack before icing.

TO MAKE ICING-
Whisk powdered sweetener, melted butter, cream, and rum extract until smooth.
Adjust thickness with a few drops of cream or almond milk if needed. Spread icing over cooled loaf. Allow to let set 10–15 min before slicing.

11/12/2025

These pecan protein bars taste like pure indulgence but are secretly keto-friendly! The base is wonderfully dense and cookie-like, while the sticky pecan topping gives you that classic pecan pie experience in every bite. Made with Keto Chow for a protein boost and allulose for that authentic gooey texture - no weird aftertaste here! I love enjoying one slightly chilled straight from the fridge for a satisfying afternoon treat, or letting it get to room temperature when I want that extra-melty pecan layer. They're perfect for meal prep too - just slice and store for grab-and-go snacks all week! And the best part? They come together in under 15 minutes of active time, with just a quick chill required before slicing.

INGREDIENTS-
Base
1 serving (packet or scoop or 1/2 cup) Keto Chow (vanilla or caramel flavor)
3 tbsp almond flour
1/4 cup almond or pecan butter, warmed
1 tbsp melted butter or coconut oil
1 tbsp liquid allulose (the honey substitute works best)
Sticky Pecan Topping
2 tbsp butter
3 tbsp granulated allulose
2 tbsp heavy cream
1/2 cup chopped pecans

INSTRUCTIONS-
1. Mix Keto Chow and almond flour.
2. Stir in nut butter, melted butter, and liquid allulose until a crumbly dough forms.
3. Line an 9x5 in loaf pan with parchment and press mixture evenly.
4. Chill while preparing the topping.
5. Melt butter and granulated allulose in a small saucepan over medium-low heat until lightly bubbling and golden (about 2 minutes).
6. Whisk in cream, then cook 1 minute until glossy.
7. Cool 2 minutes, then stir in pecans to coat.
8. Spread topping evenly over the base, pressing gently.
9. Chill 1 hour until firm. Slice into 6 bars.

Note: Allulose works best for a chewy texture.

11/06/2025

Gingerbread Truffles
These gingerbread cookie-inspired truffles are a quick and easy snack that packs protein, flavor, and nutrition into every bite. Perfect for meal prep or a grab-and-go treat, plus they are made with Gingerbread Keto Chow so you know it’s good!

INGREDIENTS-
1 serving (scoop or packet) Gingerbread Keto Chow
1/4 cup almond flour
1 tsp cinnamon
1/4 cup almond butter
2 tbsp avocado oil
2 tbsp liquid allulose (or preferred sugar-free liquid sweetener or honey substitute)

Coating & Topping
⅔ cup sugar-free white chocolate chips
1 tsp coconut oil
2 tbsp finely chopped pecans
½ tsp ground cinnamon (for dusting)

INSTRUCTIONS-
1. Mix Keto Chow, almond flour, cinnamon, almond butter, avocado oil, and allulose in a medium mixing bowl. 2. Scoop mixture with a medium cookie scoop (2 tbsp) or a tablespoon to form about 6 bites, or 1 tbsp each to form 12 bites.
3. Roll together with your hands until a smooth ball forms. Place on parchment paper covered cookie sheet. Chill in fridge for 30 minutes for best texture.
4. Melt white chocolate chips and coconut oil in the microwave, 15 second intervals until just melted. Stir.
5. Dip each truffle in melted chocolate until fully coated. Top while chocolate is still wet.
Adjust liquid/dry ingredients according to desired texture.

10/30/2025

These Mini Pumpkin Chocolate Cheesecakes have me so ready for some cooler weather! A rich, chocolatey crust paired with a creamy pumpkin filling, topped off with a drizzle of melted sugar-free chocolate, what's not to love? They're easy to make, low in carbs, packed with protein and seasonal flavors.

INGREDIENTS
Chocolate Crust
⅓ cup coconut flour
¼ cup cocoa powder
3 tb allulose (or other liquid sweetener)
1 tb melted butter

Pumpkin filling
⅓ cup pumpkin puree
⅓ cup cream cheese, softened
1 tb pumpkin spice
2 tb allulose (or other liquid sweetener)
1/2 cup protein powder

Topping
melted sugar free chocolate

INSTRUCTIONS
1. Mix chocolate crust: coconut flour, cocoa powder, allulose, and melted butter in a small bowl with a spatula. Press into the bottom of a 6-cup silicone muffin pan.
2. Mix pumpkin filling: pumpkin puree, cream cheese, pumpkin spice, allulose, and protein powder in a medium bowl with a spatula. Press into muffin tray on top of chocolate crust.
3. Top with melted sugar-free chocolate. Refrigerate until set.

Low Carb Pecan Pie Truffles 🍂🧡
10/29/2025

Low Carb Pecan Pie Truffles 🍂🧡

This frozen bark blends creamy cottage cheese with peanut butter, melted sugar‑free chocolate, and crunchy chopped nuts....
10/27/2025

This frozen bark blends creamy cottage cheese with peanut butter, melted sugar‑free chocolate, and crunchy chopped nuts. Just blend, spread, freeze, and slice. High protein (about 6 g per square), low carb, keto‑friendly, and no bake needed.

Address

Destin, FL

Website

https://oliviawyles.com/

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