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

Advertisement

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

Swedish Kladdkaka

Ingredients:

• 1/2 cup salted butter melted
• 1 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup plain almond flour
• 3 medium eggs

Instructions:

Preheat oven to 350 degrees. Grease a 8-inch pie pan. In a mixing bowl, mix together eggs and erythritol. Mix in cocoa powder, almond flour, and vanilla. Gently stir in melted butter until combined. Pour into prepared pan, and bake for 25-35 mins, or until lightly set. Cook for less time if you want the cake to have a more gooey texture. Let cool to set. Before serving, warm each piece up in the microwave and top with sugar-free whipped cream or a scoop of your favorite keto ice cream.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 189
Total Fat 18.2g
Net Carbohydrates 1.4g
Protein 4.5g
Disclaimer: Nutrition is approximate.

Welsh Amber Pudding

Ingredients:

Crust:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 oz. cream cheese, cut in chunks
• 6 T butter, cut in chunks
• 1 egg

Amber Pudding:

• 2 eggs
• 2 egg yolks
• 8 tbsp butter
• 1/3 cup erythritol
• 2 tsp lemon zest
• 3 tablespoons sugar free marmalade (grapefruit or orange)
• Optional: Sugar-free whipped cream

Preheat oven to 400 degrees.

To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 15 minutes.

Reduce heat to 375 degrees.

In a mixing bowl or using a wire wisk, beat together the eggs, erythritol, lemon zest, and marmalade. Pour into prepared crust, and bake for 20-30 minutes or until the surface is golden brown and the pudding is set. Let chill in refrigerator at least 3 hours before serving. Use a knife to trim away excess crust around the rim of the pie plate. Slice into eight pieces and serve with a dollop of sugar-free whipped cream.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 200
Total Fat 17.7g
Net Carbohydrates 5.7
Protein 4.5g
Disclaimer: Nutrition is approximate.