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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Party Mix Nuts

Ingredients:

• 3 cups unsalted pecans
• 1 cup unsalted mixed nuts
• 2 T melted butter
• 1 T worcester sauce
• 2 tsp seasoning salt
• 1 tsp garlic powder
• 2/3 tsp onion powder

Instructions

Preheat oven to 250 degrees. In a bowl, whisk together melted butter, worcester sauce, seasoning salt, garlic, and onion powder. Spread mixed nuts on large cookie sheet, and drizzle with butter mixture. Stir with spatula until nuts are evenly coated. Bake for 45 minutes to an hour, until toasted. Check and stir nuts every 15 minutes to prevent burning and ensure an even bake. Let cool and store in airtight container.

Nutrition Facts
Servings: 16
Amount per serving
Calories 107
Total Fat 9.8g
Net Carbohydrates 2.3g
Protein 2.1g
Dislcaimer: Nutrition is approximate.

Chocolate Ricotta Mousse

Ingredients:

• 4 cups ricotta, whole milk
• 1/4 cup cocoa powder
• 1/2 tsp almond extract
• 1/2 – 1 cup sugar substitute

• 2 cups heavy whipping cream
• 1 cup sugar substitute

Instructions:

Add ricotta, cocoa powder, almond extract and sugar substitute (use 1/2 cup for heavier sugar substitutes, or 1 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer chocolate ricotta and whipping cream in small dishes. Top with cocoa powder or sugar free chocolate chips. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.

Nutrition Facts
Servings: 16
Amount per serving
Calories 212
Total Fat 19.2g
Net Carbohydrates 5g
Protein 7.8g
Disclaimer: Nutrition is approximate.

Mama’s Meatloaf

Ingredients:

meatloaf

• 2/3 cups almond flour
• 1 cup half & half
• 3 lbs ground beef
• 4 eggs
• 1/2 cup diced onion
• 1 stalk celery, diced
• 2 tsp garlic
• 2 tsp salt
• 1/2 tsp pepper

picante sauce

• 6 T erythritol
• 1/2 cup no-sugar added ketchup
• 1/2 tsp nutmeg
• 2 tsp dry mustard
• 1 tsp molasses

Instructions:

Preheat oven to 350 degrees. Grease three loaf pans and set aside. In a large bowl or mixer, mix together ground beef, almond flour, half and half, eggs, onion, celery, garlic, salt, and pepper. Shape three loaves and place into prepared pans. Make the picante sauce, by whisking together all ingredients until smooth. Spread sauce evenly over uncooked loaves. Bake for 45-60 minutes, or until the internal temperature of the meatloaf reaches 160 degrees.

Nutrition Facts
Servings: 12
Amount per serving
Calories 269
Total Fat 16g
Total Carbohydrate 4.2g
Protein 25.3g
Disclaimer: Nutrition is approximate.

Chocolate Chip Bar Cookies

Ingredients:

• 3/4 cup coconut flour
• 3/4 cup Erythritol
• 1 package sugar-free butterscotch pudding mix
• 1 tsp baking powder
• 1 tsp xanthan gum
• 3/4 cup melted butter
• 1 tsp butter vanilla extract
• 2-3 eggs
• 1/3 cup Bake Believe semi-sweet chocolate chips
• 1/3 cup pecans (Skip these to reduce carb count further)
• 1/3 cup unsweetened coconut (Skip these to reduce carb count further)

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in butter vanilla extract and eggs. Once combined, stir in chocolate chips, pecans and coconut. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars.

Nutrition Facts
Servings: 18
Amount per serving
Calories 186
Total Fat 15.3g
Net Carbohydrates 5g
Protein 3.8g
Disclaimer: Nutrition is approximate.