Keto Cheesecake Cupcakes

No sugar, no gluten, but very delicious. And easy to make. The recipe is from lowcarbyum, and they don’t disappoint. The batter has cocoa so it could only get so red. Instead I went with pink frosting.

 

Ingredients

Cheesecake:

  • 8 ounces cream cheese softened
  • 1/3 cup low carb sweetener or sweetener of choice
  • 2 Tablespoons unsweetened cocoa
  • 1 teaspoon vanilla extract
  • food coloring optional
  • 2 eggs

Frosting:

Instructions

Cheesecake:

  1. Preheat oven to 350°F.
  2. Line 8 muffin tins with foil or paper liners.
  3. In large bowl, beat cream cheese on medium until smooth.
  4. Gradually beat in sweetener and cocoa.
  5. Beat in vanilla extract and food coloring (if using).
  6. Add eggs, one at a time, beating after each addition.
  7. Divide batter evenly among the cupcake liners.
  8. Bake for 15-17 minutes or until set.
  9. Turn off oven, open door just a little and allow cupcakes to sit in oven another 10-15 minutes.
  10. Remove cupcakes and allow to cool on rack, then chill in the refrigerator for at least 2 hours.
  11. Frosting:
  12. In a small pan, combine gelatin and cold water; let stand until thick.
  13. Place over low heat, stirring constantly, just until the gelatin dissolves.
  14. Remove from heat; cool (do not allow to set).
  15. Whip the cream with the powdered sweetener, until slightly thick.
  16. While slowly beating, add the gelatin to the whipping cream.
  17. Whip at high speed until stiff. Set aside.

Enjoy!

 

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Nut Butter

Nut butters are a great snack. They’re pretty easy to find and not that difficult to make if you’re into that.

As long as they don’t have any added sugar, you can go with:

  • peanut butter
  • almond butter
  • cashew butter
  • macadamia nut butter

The serving size will vary by nut and brand, but for the most part 2 tbsp is a good serving size.

Keto Pancakes

A breakfast staple. You can either make your own syrup or but a sugar-free version. I like Lakanto’s maple syrup but Know Foods has a great one too.

Ingredients

  • 1 oz cream cheese, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 – 1 tbsp powdered sweetener
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • dash of cinnamon

Directions

  • Combine all dry ingredients, mix until combined
  • Combine all wet ingredients, mix until smooth
  • Gradually add dry ingredients to wet while mixing
  • Grease a pan and place on medium heat. Add batter to pan to desired pancake size

Enjoy!

Bacon, Spinach, and Cheese Frittata

This is an amazing dish. Like the Sausage and Egg Cups, a great breakfast made ahead of time.

Ingredients

  • 6 slices of bacon, diced
  • 1 clove of garlic, minced
  • 1/4 cup jarred roasted red peppers, chopped
  • 3 oz crumbled cheese (feta is amazing in this dish)
  • 7 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

  • In a 10-inch ovenproof skillet over medium heat, cook the bacon until crispy. Drain most of the fat, leaving about 2 tbsp
  • Heat oven to 350
  • Add garlic to the skillet and saute for about 30 seconds. Add spinach, cook until wilted, 1-2 minutes
  • Remove the skillet from the heat and spread the spinach across the bottom. Sprinkle the red peppers, cheese, and bacon
  • In a bowl, whisk the eggs, cream, salt, and pepper until combined. Pour over spinach mixture
  • Put the skillet back over low heat until the edges set and begin to brown
  • Move the skillet to the oven and bake for 10-15 minutes, until frittata is puffed and cooked through the center

Enjoy!

 

Recipe credit: Carolyn Ketchum’s Everyday Ketogenic Kitchen

Chocolate Chip Cookies

This is such a comfort food item to me. With no sugar and very few carbs, this recipe fit perfectly with my keto way of eating.

Ingredients

  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup granulated sweetener
  • 1/2 tsp vanilla extract
  • 1 large egg, room temperature
  • 3 oz sugar-free chocolate chunks or chips

Directions

  • Heat oven to 325 and grease or line 2 baking sheets with parchment paper
  • In a bowl whisk flour, baking powder, and salt
  • In another bowl, beat butter, sweetener, and vanilla until well combined. Mix in the egg then the flour mixture until combined. Add chocolate
  • Form dough into 1 1/2 inch balls and place 2 inches apart on baking sheets. Lightly press each ball with the back of a spoon until they’re 1/2 inch thick
  • Bake for 10-15 minutes, or until edges start to brown. The center will still be soft
  • Remove from oven and let cool on the pan

Enjoy!

 

Cauliflower Rice

This isn’t a meal on its, but is a great substitute for rice and let’s you keep the carbs to a minimum.

Ingredients

  • 1 medium head of cauliflower

Directions

Using a Food Processor

  • Cut cauliflower into florets, get rid of the stems
  • Using a grating blade, put the florets into the processor a few at a time

 

Using a Blender

  • Cut cauliflower into florets, get rid of the stems
  • Put half the florets into the blender and add enough water to cover the cauliflower
  • With the lid secured, pulse on high 5 or 6 times, until it starts to look like rice
  • Drain the water out, repeat for the rest of the cauliflower

 

Using as box Grater

  • Cut cauliflower into florets, get rid of the stems
  • Using the large wholed-side of the grated, grate each floret into fine rice-looking grains

 

Divide cauliflower rice into bags or containers and freeze some, so it lasts longer

 

Recipe credit: Carolyn Ketchum’s Everyday Ketogenic Kitchen

 

Sausage and Egg Cups

This is a great one to make ahead of time and eat slowly throughout the week.

Ingredients

  • 12 oz breakfast sausage
  • 8 large eggs
  • 4 oz shredded cheddar
  • Salt and pepper to taste

Directions

  • Heat oven to 350 and grease 8 baking ramekins or a cupcake pan
  • Split the sausage into equal parts and form each part into a thin flat patty at the bottom of each ramekin/cupcake cup
  • Bake about 15 minutes, until sausage is cooked. Carefully drain grease
  • With ramekins: crack an egg into each ramekin and season with salt and pepper
  • With cupcake pan, beat eggs in a separate bowl and disperse evenly to all cupcake cups
  • Bake another 10 minutes

Enjoy!

 

Recipe credit: Carolyn Ketchum’s Everyday Ketogenic Kitchen

Keto Pizza

I love this pizza. I mentioned it here. It’s satisfying and most toppings are fine to eat.

It’s pretty much a “Fathead” dough, but the sauce and toppings are up to you.

Ingredients

  • 1 1/2 cups grated mozzarella cheese
  • 2 tbsp cream cheese
  • 1 large egg
  • 1/2 tsp salt
  • 3/4 cup and 1 tbsp almond flour

Directions

  • Heat oven to 400
  • Put mozzarella and cream cheese in a bowl. Microwave on high for about a 1 minute. Mix lightly then microwave for 30 more seconds. Mix again
  • Add the egg and mix well. Add salt and almond flour. Mix until well combined
  • Prepare a sheet of parchment paper, sprinkled with almond flour. Place dough on the parchment paper, and another sheet of parchment paper over the dough. Use your hands or a rolling pin to flatten and stretch the dough
  • Transfer dough to a greased baking sheet/pizza pan/etc. and bake for 10-15 minutes. Until dough is lightly browned
  • Remove from oven and load up your favorite sauce and toppings
  • Bake for another 5-10 minutes

Enjoy!

 

Bacon Wrapped Asparagus

Ingredients

  • 1 lb of Asparagus, Ends Cut Off (1 whole package is usually 12 0z or more)
  • 10-12 Slices of Bacon, Cut Length-Wise (Not Thick-Cut)
  • 1-2 tbsp Olive Oil
  • Salt, To Taste

Directions

  • Heat oven to 375
  • Grease a baking sheet or line with parchment paper
  • Toss asparagus spears in olive oil and sprinkle salt on them
  • Wrap each asparagus spear with a 1/2 slice of bacon, end to end
  • Place spears next to each other, but not on top of each other
  • Bake for 10-15 minutes, or until bacon is crispy