Categories
Dessert

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.

Categories
More

Fathead Rolls

Categories
Dessert

Chocolate Strawberry Cheesecake Cups

Categories
Dinner

Low Carb Lasagna

Ingredients:

  • 1.5 lb Ground beef
  • 1 lb Italian sausage
  • 1 white onion
  • 12 oz tomato paste
  • 14 oz diced tomato
  • 1 cup Fit Vine Sauvignon Blanc
  • 15 oz ricotta
  • 2 tbsp. erythritol
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 4 tsp dried parsley
  • 1/4 tsp fennel seeds
  • 1/2 tsp Italian seasoning
  • 16 oz whole milk mozzarella, thinly sliced.
  • 1 cup grated parmesan
  • 6 low-carb tortillas (Xtreme Wellness High Fiber/Carb Lean Flour Tortilla Wraps)

Instructions:

Preheat oven to 350. In large skillet or saucepan, brown ground beef and Italian sausage with diced onion. Add tomato product, erythritol, and spices (reserve 2 tsp of parsley). Bring to heat and simmer for 30 minutes. Alternatively, transfer to slow-cooker and heat on low for extra flavor. Slice each tortilla into 4 thin pieces. In a separate bowl, mix 2 tsp of parsley into the ricotta mixture. In a 4-5 quart baking dish, layer 1-2 cups meat sauce, tortilla slices, half of ricotta mixture, and one third of mozzarella cheese slices. Repeat layers, adding in a 1/2 cup parmesan layer after the meat sauce. Finish with a remaining layer of mozzarella and parmesan cheese. Bake in preheated oven for 30 minutes, or until center is 160 degrees. Let cool slightly, and slice into 20 pieces and serve.

Nutrition Facts
Servings: 20
Amount per serving
Calories 336
Total Fat 20.15g
Net Carbohydrates 6.7g
Protein 29.2g
*Disclaimer: Nutrition is approximate.
Categories
Breakfast Dessert Sides

Mini Mocha Muffin Tops

Ingredients:

  • 1 cup golden flax meal
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup erythritol
  • 2 tbsp instant coffee granules
  • 2 tbsp hot water
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup keto chocolate chips

Instructions:

Preheat oven to 350 degrees. Line two baking sheets with parchment. In a mixing bowl, combine flax, almond flour, cocoa powder, erythritol, baking powder, and salt. Dissolve instant coffee granules in 2 tbsp hot water. Mix together coffee concentrate, melted coconut oil, and vanilla. Pour liquid into dry ingredients and mix well. Still mixing, add eggs one at a time. Once combined, stir in chocolate chips. Using a 1.5 inch cookie scoop, scoop dough onto prepare cookie sheet, at least 1 inch apart. Bake for 15-20 till fluffy and the tops are slightly cracked.

Nutrition Estimate
Servings: 40
Amount per serving
Calories 50
Total Fat 6g
Net Carbohydrates 1g
Protein 1.75g
*Disclaimer: Nutrition is approximate.