Keto Tailgate Recipes: Queso Fundido So with the launch of football season, I’m going to start a weekly Keto Tailgate Recipe edition. These recipes are going to be featured appetizers and meals that go great for game day. I’m going to try to make everything […]
Tag: gluten free
Chimichurri: A Keto-Friendly Brazilian Steak Sauce Chimichurri is a zesty blend of parsley, cilantro and jalapenos that is traditionally used as a steak sauce in Brazil. I first discovered this sauce when I went to a Brazilian steak house, and it’s so tasty! By the […]
Chocolate Lovers Keto-Friendly Cheesecake
Cheesecake is one of my absolute favorite desserts, keto or otherwise . Creamy, tangy, and just a tiny bit salty, it just hits so many flavor notes, while not being overly sweet. My problem with most sweeteners is they just don’t hold up well in baking, and they certainly don’t react in the same manner as sugar. Often why “sugar-free desserts” can be kind of…gross. But don’t worry keto fam, because we’ve brought Chocolate Lovers Keto Friendly Cheesecake to the rescue! It doesn’t use sugar to tenderness like cakes, and has enough salt to simulate the flavor enhancing qualities of sugar, that artificial don’t have.
This recipe can be modified in many ways, For example you can drizzle with a fruit sauce, or add some lemon juice and zest to it for a different taste. Since I was contacted by ChocZero to try some of their keto-friendly chocolate, I thought this would be a great opportunity to bake with their product. Heads up, I was not paid to use their product, but, I must say, I really like the flavor. They use monk fruit which is a natural sweetener, and they only have have 1 net carb per square. #winning
Side not this was 100% Cody’s creation, as much as I want to take full credit for this beauty, I cant– so thanks boo!
- 24 oz cream cheese
- 1 C sour cream
- 1 1/4 C Monkfruit, or equivalent substitute
- 3 eggs
- 2 tbsp vanilla
- 1 C almond meal
- 1/3 C coconut flour
- 1/4 C cacao nibs
- 1/3 C ghee or butter
- 1 tsp salt
- 4 squares of ChocZero chocolate
- I used two milk chocolate and two 50% dark
- Alliteratively use 40g of sugar-free chocolate
Preheat oven to 325F.
In a food processor, combine almond and coconut flour, 1/4C of monkfruit and cacao nibs. Pulse mixture until the nibs have broken up: For about 15-30 seconds. You don’t want them to turn into coco powder, but you don’t want big hunks of nibs. Next, add ghee and salt and continue to pulse until a crumb forms. Then, take a 10 inch springform pan, and press crumb into bottom. Tip: To make this much easier, get crumb somewhat even, then take a piece of parchment paper, lay on top of the crumb, and use a heavy sauce pan to press down, it makes compacting the crust quick, and uniform, unlike pressing with your hands.
In a mixing bowl, combine your cream cheese, sour cream, vanilla, and eggs and beat until somewhat smooth. You don’t need it perfect, I promise! But, you also do not want any clumps of cream cheese to be bigger than a grain of rice. Now add remaining sweetener and continue to mix until sweetener is dissolved. You know I’m a huge fan of erythritol, but you may want to try these Lakanto Monkfruit Sugar Substitute. Although they have erythritol as well, the 50% monkfruit allows it to dissolve much better than the straight erythritol I have, which is essential for good keto baking.
Finally, pour batter into pan over the crust. Tap pan on the counter to level as this will get rid of any air pockets. Then, place the cheesecake into the oven for one hour, or, until the center is loosely set and not runny. If you are not sure, just tap the pan, the cheesecake shouldn’t wiggle at all.
Once the center of the cake has set, turn off the oven, crack open the door, and let cool in the oven for one hour. Doing it as so will prevent this beautiful cake from cracking, compared to just leaving it out to cool. After the hour is up, remove from the oven and chill in the fridge for at least 6 hours, but overnight is better.
Once cake has completely chilled, break up pieces of chocolate and microwave until melted. Drizzle on top for tasty, and beautiful-looking
Cast Iron Chocolate Chip Keto/Paleo Blondie Uhm, yum! Dessert time! Here is a recipe that can easily be modified whether you’re keto or paleo. I hope you, my lovely and amazing readers don’t mind that I list alternatives for the recipes. The eating styles can […]
Butternut Squash & Sweet Potato Shepherds Pie Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly […]
Keto Paleo Mixed Berry Crumble
As you most likely already know, I am trying out a Paleo diet, more specifically Whole 30. With that said, I am also trying to somewhat keep to a keto diet, so this recipe is appropriate for both diets, just swap the honey with artificial sweetener, and it’s now Keto approved. Crumble is never the most photogenic food, but this is a very delicious dish, plus, it’s super easy to make.
Berries are a great option for Paleo as well as Keto, as they are low in carbs for a fruit, Blueberries and blackberries are also a great source of antioxidants. This dish also easily gives 8 desert servings, as it’s quite rich and filling given the nut and coconut flour used in the crumble.
- 1 cup of chopped strawberries
- 6 oz blueberries
- 6 oz of blackberries
- 1/2 C almond flour
- 1/4 C coconut flour
- 1/4 C unsweetened shredded coconut
- 4 tbsp honey, divided into 2-2 tbsp portions
- Alternatively, you can use 5 tbsp erythritol for a lower carb alternative
- 1/2 tsp cinnamon
- 2 tbsp ghee or coconut oil divided
- 2 tbsp water as needed
In a cast iron pan, 1 tbsp ghee or coconut oil over medium heat.
Add all the berries and 2 tbsp of honey and cook for 1-2 mins, until the berries start to “bleed” (ooze juices), but don’t overcook them into a mush.
Combine the almond flour, coconut flour, and coconut shreds. Add remaining honey/sweetener and 1 tbsp of oil, and mix until it creates a fine crumb. add water as needed.
Cover berries with your crumb mixture, and bake at 350 for 10 mins, then broil for a couple minutes until crust is golden brown.