WHAT YOU NEED
MIX IT UP
Simply stir all of the ingredients together in a cup until it reaches a cheesecake consistency and your ready to eat!
It packs 320 calories and 34g of fat! You can alter the amounts of each ingredient to suit your sweet tooth and keto needs!
Keto Cheese Crackers
4 cups cheddar cheese, or mexican blend (depends on your size baking sheet, should form a single layer.)
Preheat an oven to 400F
Line a large baking sheet with parchment paper, leaving a little extra on the side to make it easy to pull up and out of the pan when you’re done.
In a bowl, combine cheese and spices.
Spread out over the baking sheet and form into a rectangle with as straight edges as you can.
Bake in the oven for about 20 minutes, or until visibly crispy.
Remove from oven.
Lift the cheese out of the pan with the sides of the parchment paper and place on a cool countertop. (If your cheese is extra droopy, it needs to be cooked longer.)
After about 1 minute of cooling, you should be able to use a pizza cutter and cut your rectangle of cheese into triangles.
The cheese will go through a few phases when cooking. At first it will be melty, then it will be bubbly, then a bunch of the moisture will cook off and it will begin to get crispy, which is what you want. Once the whole thing looks crispy, you’re in good hands. If they end up being flabby and not stiff, just cook them longer next time. All ovens are different!
Stevia or monk fruit to your taste
Drop of vanilla or raspberry extract.
Mint Chocolate Chip Keto Ice-cream
Combine spinach, mint and 1/4 of coconut cream in a blender. Blend until creamy.
Add stevia, vanilla, remaining cream, peppermint extract and blend again until combined.
Pour into an metal bread pan and then mix in chocolate chips.
Place in freezer until set, about 2 hours.
Garnish with a sprig of mint!
There is a huge difference between coconut milk and coconut cream. If you only have canned coconut milk, you might have to use 2 cans since you’ll only use the solid cream formed at the top.
Peanut Butter Chocolate Fat BOMBS!
1 packet Stevia or sweetener of choice ( i use liquid stevia, one squirt)
Silicone or plastic mold, 24 cups ( i use pampered chef tart pan and freeze before )
Place butter, coconut oil and peanut butter in a microwave-safe container – microwave on high for 35 seconds or until melted; whisk to combine.
Add cocoa powder and sweetener – whisk to combine.
Pour evenly into 24 molds – freeze for at least 30 minutes; store in the freezer in a Ziplock bag/plastic container in freezer
FLOURLESS KETO CHEWY DOUBLE CHOCOLATE CHIP COOKIES
Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mator parchment paper.
In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.
Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 12 good sized cookies. You can make them smaller to yield more cookies.
Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating. ENJOY!!!
Keto Chocolate Cake Mug Cake
I find that you can use a regular coffee mug or use ramekins. I really like ramekins myself.
First, combine the butter and lily’s chocolate chips in a bowl and microwave for about 20 seconds until the ingredients have melted.
Mix in the instant coffee grounds and cocoa powder into the warm ingredients. They will blend right in.
Add the coconut flour, almond flour, egg, vanilla extra and Swerve Powdered sugar. Mix it until all the ingredients have blended together nice and smooth.
Finally, add the 2 tablespoons of sour cream.
Separate the ingredients into two ramekins and microwave them separately for between 45 seconds and 60 seconds each. I have a high powered microwave and it only takes 45 seconds for my cake to be completely done.
Optional: Top with whipped cream.
Strawberry Cheesecake Fat Bombs
Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
Add to the bowl with softened butter and cream cheese.
Use a hand whisk or food processor and mix until well combined.
Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!