Keto Cheesecake

When I create keto recipes my goal is to make them as close to “the real thing” as possible. 

This recipe was a huge success in that regards. Except for a bit of difference in the crust, you can’t tell it’s keto. The taste and texture are amazing. 

You can make it as a 10 inch cheesecake, 2 - 7 inch, or 24 to 30 muffin cup sized. The only thing you have to change is the cooking time. The bigger it is, the longer it takes! 

Keto Cheesecake

Ingredients

Crust

2 cups almond flour

1/3 cup melted butter

3 Tbsp brown sugar Swerve (or similar sugar replacement)

1 tsp vanilla

Cheesecake

5 - 8 oz pkg cream cheese, softened

1 cup powdered Swerve (or similar sugar replacement)

4 eggs

2 Tbsp sour cream (or Greek yogurt) 

 1 tsp vanilla

Directions

Preheat oven to 350. 

Combine crust ingredients and press firmly into pan. Bake at 350 for 10 minutes. Remove from heat and set aside while you prepare filling.

Beat cream cheese until smooth, scraping bowl as needed. Beat in Swerve and then eggs, one at a time. Beat in sour cream and vanilla. Pour over crust in pan. 

If you are using muffin trays, be sure to fill evenly so they bake evenly. Reduce heat to 325 and cook until done - approx 50 to 80 minutes. (Depending on size of pan) Top should look dry and filling shouldn’t jiggle when the pan is moved. 

Let cool completely before removing from larger, springform pans. If you make them in muffin tins lined with paper cups then you can remove them carefully and let them cool on wire racks. 

Let chill overnight (or at least several hours) before topping with your favorite toppings.

I went with a sugar free lemon curd, keto caramel sauce, and keto strawberry jam. Try blueberries or strawberries, or even just some whipped cream! 

According to MyFitnessPal, one serving (if you divide in 12) is: 

500 calories, 49 fat, 7.5 carbs, 2 fiber, 13 protein. 5.5 net carbs.

If you make 24 muffin sized it’s is: 

250 calories, 25 fat, 3.75 carbs, 1 fiber, 6.5 protein. 2.75 net carbs

FYI - These counts are for the crust and filling only, not the toppings. 

Everyone I have made this for has loved it! It is diabetic friendly, gluten free, low carb, keto friendly, and still super delicious! 

 

Keto Coconut Chicken Curry

I have included “keto” in the title because this recipe is very keto friendly but even if you are not following low carb eating you will want to give this recipe a try. It’s full or flavor, lots of veggies and protein, and is super simple to make. From start to finish in about an hour. 

Serve it on cauliflower rice, to keep it low carb, or on regular rice. Either way makes for a delicious and hearty meal that is perfect for meal prepping. 

Keto Coconut Chicken Curry

Ingredients

4 chicken boneless, skinless chicken breasts, chopped

3 cloves garlic, minced

1 tsp ginger, grated

1/4 cup onion, diced

1 tsp cumin

1 tsp garam masala

1 tsp paprika

2 Tbsp curry powder

13.5 oz unsweetened coconut milk (approx 1 2/3 cup)

Salt & pepper

2 cups cauliflower rice

1 Tbsp oil

1 Tbsp finely diced onion

 

Directions

In large pan over medium heat, cook chicken until no longer pink. Drain off any liquid. Add in garlic, ginger, and onion. Cook and stir 5 minutes. 

Sprinkle spices and stir. Add in coconut milk and let simmer for 10-15 minute, stirring occasionally. 

While it is simmering, in a smaller pan cook cauliflower rice with oil and onion until cauliflower is done to your liking. Usually only takes about 5 minutes. 

Serve chicken curry hot over the cauliflower rice. 

I also added a few peas to my rice for a little color. You can add your favorite veggies if you prefer. 

The peas are not taken into the nutritional counts.

As per MyFitnessPal: one serving is (recipe makes 4)

288 calories, 8 fat, 11.2 carbs, 6.1 fiber, 41 protein. 5.1 net carbs

I like to double it for food prepping. It lasts for several days, covered, in the fridge and freezes pretty good. The cauliflower releases a little water when thawed but I don’t find it affects the dish when it is reheated. 

Butter Pecan Cookies

 

Butter pecan cookies are full of all the things that make a cookie a hit! 

They come out soft and chewy with a teeny bit of a crisp edge. If you love pecans then you’ll want to give these a try. If you are looking for a cookie that is a little different - these are the ones! 

Butter Pecan Cookies

Ingredients

1 cup finely chopped pecans

3 Tbsp butter

2 1/2 cups flour

1 Tbsp cornstarch

Pinch salt

1/2 tsp cinnamon

1 tsp baking soda

1 cup butter, softened

1 cup brown sugar 

1/2 cup sugar

1 Tbsp vanilla extract

2 eggs + 1 yolk

12 pecan halves

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.

In a small saucepan over medium heat, melt butter and then stir in pecans. Cook, stirring constantly, for about 4-5 minutes, until pecans are fragrant and toasted. Remove from heat and set aside.

Stir together dry ingredients: flour, cornstarch, salt, cinnamon, and baking soda. Stir in cooled pecan mixture. 

In a separate bowl, beat butter and sugars until light. Beat in vanilla and eggs and yolk. 

Stir dry ingredients into wet ingredients until stiff dough forms. Scoop onto prepared cookie sheet approx 2 inches apart.

Lightly flatten with the palm of your hand and then press a pecan half on top. 

Repeat with remaining dough. 

Bake at 350 for 10-15 minutes. Until edges and bottoms are lightly browned, cookies have risen and appear dry. 

Let cool on cookie sheet for about 5 minutes before removing to wire rack. 

Store at room temperature or freeze up to 3 months. 

I used a large cookie scoop and got 21 cookies. If you make them smaller be sure to adjust your cooking time!

I love that these are a little bit different than the usual chocolate chip or peanut butter cookie. I made them for a bake sale and they were very popular! Want an even more intense flavor? Brown the butter before adding it to the recipe. You can also make the dough up to the scoop point and freeze it, uncooked. When you want a freshly baked cookie simply remove however many scoops you’d like from the freezer, let it come up to room temp, and bake as per the recipe!

Keto Bacon Zucchini Quiche

 

I never used to be a big fan of quiche but have since changed my mind. I found a keto friendly mix, Carbquik, and it makes this recipe super tasty and a breeze to whip up in just a few minutes. 

I add bacon but this would be fabulous with ham, ground beef, or sausage. I also use mozzarella but cheddar could be substituted no problem. 

This recipe makes 4 servings but can easily be doubled for a larger crowd or for meal prep. 

Keto Bacon Zucchini Quiche

Ingredients 

4 eggs, beaten

1/3 cup onions

1 clove garlic, minced

2 1/2 cups zucchini, shredded

1/2 cup mozzarella, shredded + 1/2 cup more for topping

Pinch dried parsley

Pinch garlic powder

Salt & pepper

4 pieces bacon, cooked and crumbled

1 cup Carbquik 

1/4 cup oil

1/4 cup parmesan, shredded

Directions

Preheat oven to 350. Lightly spray a 9 inch pan with cooking spray, set aside.

In a bowl, stir together ingredients until well combined. 

Spread into prepared 9 inch pan.

Can also be spread into individual, smaller pans if preferred. Sprinkle with remaining shredded mozza. 

Bake at 350 for 30 - 40 minutes, until top is golden brown. Toothpick inserted near centre should come out clean.

Serve warm or let cool completely and cover. Stores well in fridge or can be frozen and reheated later. 

I love the texture of this. So light and airy.

Here is what the Carbquik looks like. Almost like Bisquick, but keto friendly! 

I enjoy the bacon and zucchini and mozza but it is *very* not-spicy. I definitely recommend adding in some jalapeño or aged cheddar or your favourite spices if you want to up the flavour profile. 

According to Myfitness pal, one serving (recipe makes 4) is: 

428 calories, 35 fat, 17.2 carbs, 11.4 fiber, 23.5 protein. That’s 5.8 net carbs

His makes a lovely, light meal with a few fresh veggies on the side. Great if you are doing keto or even if you’re not!