Categories
Dessert

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
Categories
Dinner Lunch

Crustless Quiche (Instant Pot)

Adapted from The Fanny Farmer Cookbook’s “Cheese and Bacon Quiche.”

Ingredients:

  • 4 eggs
  • 1 1/2 heavy whipping cream
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • Pinch of cayenne pepper
  • 1 3/4 grated Swiss cheese
  • Optional mix-ins: bacon, spinach, onions, bell pepper, etc.

Instructions:

Prepare in Instant Pot safe baking dish with butter. I use an 8 inch (7 cup capacity) Pyrex dish. Add eggs and heavy whipping cream to food processor, and process until well blended. Add remaining ingredients and pulse about 5 times, lightly blending the ingredients but not pulverizing them. Pour into prepared dish. Cover quiche with a paper towel followed by foil. Fill Instant Pot with minimum water requirement for your Instant Pot. Place quiche on trivet and lower into Instant Pot. Close the Instant Pot lid, making sure the steam release valve is NOT on. Cook at high pressure for 30 minutes (also allowing time for the pressure to build) then use the Quick Release method described in your Instant Pot manual. Carefully remove the quiche using hot pads and the trivet handle. Let cool slightly, cut into six pieces, and serve.

Disclaimer: Nutrition is approximate.

Categories
Breakfast

Mock Cinnamon Sugar Biscuits

Ingredients:

Instructions:

Preheat oven to 450° degrees. Prepare a large baking sheet with parchment. Slice biscuits in half. Generously butter each biscuit half and place on prepared cookie sheet. Sprinkle a spoon of Erythritol on each biscuit half and top with cinnamon. Bake in preheated oven for 5-10 minutes or until sweetener is bubbling and the edges of biscuits are golden brown. Broil for a minute if desired, for crispier biscuits (but watch carefully to prevent burning.)

Nutrition Facts
Servings: 12
Amount per serving
Calories 251
Total Fat 25.3g
Net Carbohydrates 2.5g
Protein 2.4g
Disclaimer: Nutrition is approximate.
Categories
More

Buttermilk Biscuits

Ingredients:

  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1 egg
  • 1 tsp xanthan gum
  • 1 cube butter
  • 1/4 cup buttermilk
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 dash salt

Instructions:

Prepare a large baking sheet with parchment. Preheat oven to 350 degrees. Combine all dry ingredients in a mixing bowl. Mix in butter, cut into small pieces, and 1 egg. Add buttermilk. Flour baking surface with flour to prevent sticking. Use a rolling pin to roll out dough, about 1/2 to 3/4 inch thick. Use a cookie cutter to cut out biscuits and repeat with excess dough. Alternatively make drop biscuits by scooping dough onto parchment instead of rolling. Makes about 12 biscuits. Bake on prepared cookie sheet in preheated over for 15-20 minutes, or until golden brown.

Nutrition Facts
Servings: 12
Amount per serving
Calories 110
Total Fat 10g
Net Carbohydrates 1.9g
Protein 2.1g
Disclaimer: Nutrition is approximate.
Categories
Dinner Lunch

Mets’ Bases Loaded Pita Dog

Ingredients:

  • 4 low-carb pitas (Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread)
  • 8 Nathan’s Beef Franks
  • 1 lb Applewood Smoked Bacon, chopped and fried (about 3/4 cup)
  • 4 green onions, chopped
  • Cheddar Cheese Fondue OR Easy Cheddar Cheese Sauce (Below)
Easy Cheddar Cheese Sauce
  • 8 slices cheddar cheese
  • 4 TBSP cream cheese
  • 2 TBSP heavy whipping cream
  • 2 TBSP melted butter
  • 1/8 tsp mustard powder
  • 1/4 tsp worcester sauce
  • 1/2 tsp minced garlic
  • 1/4 tsp black pepper

Instructions:

Place hotdogs to frying pan. Add just enough water to cover the bottom of the pan. Cover and cook hotdogs on medium heat for 7-8 minutes, stirring occasionally and adding more water if it cooks off before the time is up. Drain off remaining water, and add 2 tbsp butter. Fry hotdogs until golden brown. To make cheese sauce, microwave cream cheese, cheddar cheese, heavy whipping cream, and 2 TBSP butter in a microwave safe bowl until cheese is melted (stirring every 15 seconds). Stir in mustard powder, worcester sauce, garlic, and black pepper. Assemble hotdogs by slicing pitas in half and filling each half with one hotdog, cheese sauce, fried bacon pieces, and green onions. Serves 8.

Nutrition Facts
Servings: 8
Amount per serving
Calories 478
Total Fat 40.3g
Net Carbohydrates 4.3g
Protein 23g
Disclaimer: Nutrition is approximate.