Keto New York Cheesecake

Ingredients:

• 24 oz. softened cream cheese
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 1 1/2 cup keto-friendly diet sweetener (I use 50/50 erythritol and Splenda)
• 1/3 cup heavy whipping cream
• 1 T vanilla
• 1 T lemon juice
• 2 eggs
• 3 egg yolks
• 1 cup walnuts, ground
• 1 T erythritol
• 1 T butter, melted

Instructions:

Preheat oven to 400 degrees. Spray a Springform pan with cooking spray. Pulse walnuts in food processor until they are finely chopped but not completely ground. Stir in erythritol and melted butter. Once combined, press into the bottom of the Springform pan. Fill a shallow pan, large enough to hold the Springform pan, with about 1 inch of water. Process ricotta in a food processor until smooth. Mix cream cheese, ricotta, sour cream and sweetener on low speed for 1 minute. In a separate bowl, whisk heavy cream, juice and yolks. Slowly pour egg mixture into the cheese mixture. Beat on medium speed just until blended. Pour into the pan and place in the heated water. Bake 14 minutes and then lower the temperature to 275 and bake for 1.5 hours or until the top is a very light brown and cheesecake is pulling away from the sides of the pan. Turn the oven off when finished and leave inside to cool for 3 hours. Remove and chill. Top with Torani syrup or chopped berries.

Nutrition Facts
Servings: 8
Calories 243
Total Fat 21.3g
Net Carbohydrates 4g
Protein 8.8g

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Strawberry No-Pretzel Salad

Ingredients:

Crust:

• 2 cups walnuts
• 1/4 cup melted butter
• 5 TBSP erythritol
• 1/2 tsp salt

Cheescake Layer:

• 1 cup Swerve confectioners sweetener
• 2 (8 oz) packages cream cheese
• 1 1/2 cups heavy whipping cream

Strawberry Layer:

• 1 package sugar-free strawberry flavored gelatin
• 2 cups boiling water
• 1 (16oz) package frozen strawberries

Instructions:

• Toast walnuts in small frying pan with two tablespoons of butter. Once fragrant, transfer to food processor. Add sweetener, salt, and remaining melted butter, and pulse until walnut pieces are no larger then a pea. Press into the bottom of a 9×13 inch baking pan.
• In a mixing bowl, beat softened cream cheese and sweetener until smooth. Set aside. Whip cream until stiff peaks form, fold into cream cheese mixture. Carefully spread over but crust, and chill for 30 mins.
• Bring water to a boil, and mix in strawberry flavored gelatin. Add in frozen strawberries, and stir until the mixture has cooled to room temperature. Spoon strawberries onto cheesecake layer, then gently pour strawberry gelatin over the surface. Refrigerate 2-4 hours, or until set.

Nutrition Facts:

Servings: 24
Calories: 156
Total Fat 15g
Net Carbohydrates: 2.5g
Protein: 4g

*Disclaimer: Nutrition is an estimate.

Berry Fluff

Ingredients:

• 2 cups small curd cottage cheese
• 1 cup heavy whipping cream
• 2 packages of sugar-free berry flavored gelatin (I used 1 Simply Delish Black Cherry and an off-brand cherry I had on hand. You will need about 1oz total.)
• 1/4 cup powdered sugar substitute
• 1 cup frozen wild blueberries

Instructions:

Add cottage cheese to a mixing bowl, and slowly shake in gelatin powder, mixing constantly to avoid gelatin lumps. Gently stir in frozen blueberries. In a separate mixing bowl, beat heavy whipping cream and sugar substitute. A powdered sweetener works best. Beat with whisk attachment until stiff peaks form. Fold the whipped cream into the cottage cheese mixture. Berry Fluff can be served immediately but is best chilled for a few hours.

Nutrition Estimate
Servings: 8
Calories 117
Total Fat 6.6g
Net Carbohydrates 4.3g
Protein 8.2g  

Disclaimer: Nutrition is an estimate.

Blueberry Cheesecake FROYO Bars

Ingredients:

• 1/4 cup Erythritol
• 1 cup frozen blueberries
• 1 tbsp lemon juice
• 1/4 tsp xanthan gum
• 8 oz cream cheese
• 1 cup low carb greek yogurt
• 1 tbsp vanilla
• 1/2 cup Swerve powdered sweetener (or more to taste)
• 1 cup Chocolate Granola

Instructions:

Heat blueberries, erythritol, and lemon juice in a saucepan, stirring often. Bring to simmer and add in xanthan gum a little bit at a time. Simmer until mixture thickens. Chill until cool. In a mixing bowl, beat softened cream cheese until smooth. Slowly add yogurt and vanilla extract. Still mixing, mix in Swerve. Scoop into 3 oz. plastic cups or ice cream molds. Insert a popsicle sticks into the center of each, and top with keto Chocolate Granola. Freeze until set, at least 5 hours. Before serving, it’s sometimes helpful to let the bars thaw slightly.

Nutrition Estimate
Servings: 14
Calories 152
Total Fat 13.8g
Net Carbohydrates 3g
Protein 3.5g 

Disclaimer: Nutrition is an approximate.

Chocolate Strawberry Cheesecake Cups