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
Breakfast Dessert

Cranberry Orange Bars

Ingredients:

  • 3/4 cup coconut flour
  • 1 cup Erythritol
  • 1 package sugar-free instant vanilla pudding mix (1 oz)
  • 1 tsp baking powder
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 3 eggs
  • Grated orange peel, from one orange
  • 1 cup fresh cranberries

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Melt butter and pour into dry ingredients. Mix in vanilla extract, orange peel, and eggs. Once combined, stir in fresh cranberries. Press cookie dough into prepared pan and bake for 30 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 67
Total Fat 3.1g
Net Carbohydrates 4.5g
Protein 2.9g
Disclaimer: Nutrition is approximate.
Categories
Dinner Lunch

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.

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
Dessert

Carrot Cake Cheesecake Cups

Ingredients:

  • 10 Carrot Cake Cookies without icing
  • 6 tbsp melted butter
  • 2 blocks softened cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup Erythritol
  • 3 tsp vanilla

Instructions:

Make cookie crumbs crust by crushing cookies in a ziplock bag and mix in melted butter. Divide crumbs into 6 ramekins and press into each base to form a crust. Bake for 12 minutes and set aside to cool. Beat softened cream cheese in a mixing bowl until smooth, add 1/2 cup sugar substitute and vanilla. Mix until sugar substitute is dissolved. In a separate bowl, whip heavy whipping cream and 1/4 cup sugar substitute until stiff peaks form. Fold whipped cream into cream cheese mixture. Top crusts with cheesecake mixture and chill in refrigerator until ready to serve.

Nutrition Facts
Servings: 6
Amount per serving
Calories 490
Total Fat 49.2g
Net Carbohydrates 4g
Protein 8.4g
Disclaimer: Nutrition is approximate.