Breakfast for dinner 🥘 (apparently there’s an emoji). ketorecipes

Had a craving for brinner! Honestly I just wanted a jelly/butter/muffin combo ;).

https://imgur.com/a/cIPtO

Egg cups were just 8 eggs + cheese + spinach + bacon in a muffin tin.

Sugar free strawberry jelly and butter on one muffin split in half.

BASIC ALMOND FLOUR MUFFINS 6 ounces almond flour (1 1/2 cups) 1 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons butter, melted 1 cup granular Splenda or equivalent liquid Splenda 1 teaspoon vanilla 2 tablespoons heavy cream 3 tablespoons water 2 eggs Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the liquid Splenda, if using, the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water. Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator. Makes 6 muffins Can be frozen With granular Splenda: Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs With liquid Splenda: Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs

Submitted January 19, 2018 at 08:32AM by Sillymerry http://ift.tt/2rn2Wh1 ketorecipes

Keto ranch: Super easy and No mayo! ketorecipes

I was always trying to make my own mayo or using store bought, when I came across this recipe in a cookbook:

1 (8-ounce)package cream cheese, softened

1/2 cup chicken or beef bone broth

1/2 teaspoon chives

1/2 teaspoon died dill weed

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

Prep: 5 minutes

Yield: 1 1/2 cups

1. In a blender or food processor, mix together all ingredients until smooth. Cover and refrigerate for 2 hours before serving. (it will thicken up as it rests.)

2. Store in a jar in the refrigerator for up to 1 week.

---

I used some fresh parsley instead of the dried chives and dill, my immersion blender and some other random seasonings. It's simple and delicious and YOU DONT NEED MAYO.

Submitted January 07, 2018 at 07:15AM by ChaCha25 http://ift.tt/2CNFNd4 ketorecipes

Gochugaru 'Ketchup' ketorecipes

Things I like: Ketchup, Spicy things, long walks on the beach, feeling great on day 9 of my Keto Adventure.

Things I don't like: Artificial Sweeteners, eggs without spicyness, Comic Sans.

To make my breakfast (and lunch) (and dinner) adventures more exciting I came up with this recipe. Yes it has honey, but all the no-cal sweeteners I've tried taste like foil.

Gochugaru “Ketchup”

• 1 Small Can Tomato Paste
• 1 Can Fire Roasted Diced Tomatoes with juice
• 1 TB Garlic Powder
• 1 TB Gochugaru Pepper Flakes (I used the Mother In Law's brand)
• 1 TB Dried Ginger (Penzeys!)
• 1 tsp fine grain Himalayan Pink Salt
• 1 tsp Raw Honey
• ¼ cup Apple Cider Vinegar
• ¼ cup Water

Combine all ingredients in a small sauce pan and simmer over medium heat until combined and fragrant, about 8-10 minutes.

Remove from heat and puree with an immersion blender. Salt as needed.

Pour into a suitable container and let it cool completely, and then store in the refrigerator.

Makes about 1.5 cups. Tastes even better after sitting for 24 hrs!

Submitted November 14, 2017 at 06:38AM by HRK1138 http://ift.tt/2mpo3N8 ketorecipes

Keto Coffee Syrups ketorecipes

Been doing bulletproof coffee with kerrygold and MCT for a while and loved it, but needed a hint of something else. I stumbled across these recipes and decided to make a mocha 'sauce', with the sugar substituted by splenda and erythritol. DELICIOUS.

Here they are!

And the one I made, I wanted to make a sample of it so I made 1/8th of all the ingredients and the yield was about 10oz (it goes fast, so tasty), next time i'll just halve the recipe.

Mocha: yields ½ gallon

1 qt water

1 lb 14 oz sugar

10 oz cacao powder

2 Tbsp vanilla extract

1.5 tsp salt

Combine water and sugar in a pot over medium heat, stirring occasionally until sugar is completely dissolved. Gradually add cacao powder in 4-5 batches, whisking thoroughly between additions. Continuously whisk, making sure to scrape bottom of pot to prevent burning. Once cacao is incorporated and sauce is smooth, remove from heat and mix in vanilla and salt. Store in the refrigerator.

KCKO!

Submitted September 27, 2017 at 05:56PM by Beesto5 http://ift.tt/2hyqeIB ketorecipes

Pumpkin Spice Protein Granola ketorecipes

I've been missing cereal, and wanted something pumpkin spice, so I came up with this awesome Pumpkin Spice Protein Granola! I eat it with unsweetened vanilla Hemp milk and it's delicious! Macros (per 1/2 cup serving, based on the nut/seed mix listed): Calories: 310 Fat: 26.8 TOTAL Carb: 6.3 Fiber: 5.4 NET Carb: .9 Protein: 14.9

Ingredients: 1 cup chopped pecans 1 cup chopped walnuts 1/3 cup pistachios 1/3 cup pepitas 1/3 cup sunflower seeds 1 cup unsweetened coconut flakes 5 tbsp milled flax seed 1 tbsp chia seed 3 tbsp raw hemp hearts 2 scoops french vanilla protein powder 1 tsp cinnamon 1 tsp pumpkin pie spice 2 tbsp sugar free maple syrup 2-3 tbsp coconut oil or butter, melted 2 tsp vanilla

Method: Preheat oven to 350* and line a rimmed baking sheet with parchment paper. Combine everything but the SF maple syrup, coconut oil, and vanilla in a large food processor/blender. Pulse until you reach desired consistency (bigger chunks for a snacking granola, smaller for a cereal type). Pour into a bowl, add SF maple syrup, oil/butter, and vanilla. Stir to combine. I processed mine quite finely and found that using my hands worked best to distribute the oil/syrup and form some small "bunches" with the granola. Transfer contents to baking sheet and spread out. Bake at 350 for 15-20 minutes, stirring about every 5 minutes, or until mixture is toasted. Allow to cool then transfer to desired container and store in the refrigerator. About 10 1/2 cup servings!

I used this website to calculate macros :)

edited: a word

Submitted September 13, 2017 at 07:11PM by theladypenguin http://ift.tt/2jnWzGm ketorecipes

Peanut butter cups! ketorecipes

I made these peanut butter cups

---

INGREDIENTS 1/2 cup peanut butter 1/4 cup butter 3 ounces cacao butter, chopped 1/3 cup powdered Swerve Sweetener 1/2 tsp vanilla extract 4 ounces sugar-free dark chocolate

INSTRUCTIONS

1. Line a 12-cup muffin tin with parchment paper cupcake liners. Alternatively, you can use silicone muffin cups.

2. Melt the peanut butter, butter, and cacao butter together in a medium saucepan over low heat, stirring until smooth. Stir in the sweetener and vanilla extract until well combined and no lumps remain.

3. Divide the mixture among the prepared muffin cups and refrigerate until firm, about 1 hour.

4. Set a heatproof bowl set over a pan of barely simmering water. Put the chocolate in the bowl and stir until melted and smooth.

5. Drizzle about 1 teaspoon over each peanut butter cup and spread to the edges. Return the cups to the refrigerator until set, another 10 to 15 minutes.

Store in the refrigerator. Keeps for up to a week.

---

SO GOOD! I will definitely vouch for them. They actually taste and feel like real Reese's PB cups, minus the outer shell. I made mine in little mini cupcake liners to make them go further. (So I got 24 instead of 12)

Only thing I did different was add 1 extra ounce of chocolate and some sweetener to the melted chocolate (liquid sucralose) cause my 90% is too bitter for me. I also ground some sea salt on top before putting in the fridge to chill. I liked these SO much I ordered a new silicone mold to make little 2 bite chocolate bars.

Cocoa butter is the one not easily found ingredient, but I ordered some on Amazon just to make these (and I'm sure I'll find other uses).

The specific ingredients I used came out to 1.5 net carbs per mini cup.

*edited for formatting

Submitted August 04, 2017 at 09:38PM by obeymm http://ift.tt/2v6bxmw ketorecipes

how do I pickle my own cucumbers ketorecipes

I really want to take some probiotic foods and found I could just eat pickles.

I have organic cucumbers and some pink himalayan sea salt. I don't wish to use vinegar in my prep.

Can I still get the benefits of probiotics if I do the following?

• Boil water and sea salt to make a brine
• Slice cucumbers and place into jar
• Pour the brine to fill the jar (do I do this whilst it's still boiling hot or cold?)
• Leave them to cool and place in refrigerator overnight

Will this give me the probiotics I require?

Submitted May 03, 2017 at 11:12PM by R4W-Rah http://ift.tt/2pYWpaT ketorecipes

Peanut Milk: The Even Cheaper Alternative to Almond Milk ketorecipes

Once upon a time (like, three weeks ago) I was shower-thinking about less expensive and more environmentally friendly alternatives to almond milk. Almond milk itself, is pretty cheap, with a half gallon costing somewhere around $2 at Aldi, but almonds use a TON of water to grow.

"There has to be another nut out there that can be made into milk, that doesn't cost that much, and doesn't use that much water!" I thought. So I did some internetting. The answer was staring me right in the face for years and I didn't even see it. Peanuts. "That's it!" I decided to look around and see what I could find on this used-for-everything-else-but-milk legume. I couldn't find much info on nutrition, but did find a good few recipes on how to make it. It's just like every other nut milk- easy! And you can use the roasted kind that always seems to be on sale at Kroger. Score!

I used dry roasted unsalted peanuts and soaked them overnight. This helps soften and plump them up. One cup of soaked peanuts to three cups of water in the blender for 20-30 seconds. Strain, and you have peanut milk! A 16 oz. jar, which contains about 4 cups of dried peanuts is around $2.00-$2.50, and can make about 5 batches of this milk. That is around a gallon of peanut milk for about two bucks. That's half the price of almond milk. According to the National Peanut Board, peanuts use about 6% of the amount of water to grow that almonds use. Win-Win!

The consistensy is the same, and the taste isn't overwhelming of peanuts. It smells like it, but really just tastes like fatty, milky, liquid. Kinda like unsweetened almond milk does. Plus, you have the pulp left over to use for other recipes. So far, I've only put it in my smoothies, and haven't really tried it for other recipes. I plan on trying it for other things, but thought I'd share it with you all so you can too. I can't wait to see what we come up with.

Here it is in recipe form: 3/4 cups dry roasted unsalted peanuts- soaked in water overnight (they plump up to equal about a cup of soaked peanuts) 3 cups water

Rinse soaked peanuts and add to blender with water. Blend for 20-30 seconds. Strain in nutmilk bag, cheesecloth, or other fine mesh strainer. Store in refrigerator.

Thanks for reading!

Submitted March 09, 2017 at 11:12PM by thefamilyjules42 http://ift.tt/2mLrWuY ketorecipes

Peanut Butter Chocolate Coconut Bars! ketorecipes

I was attempting to make a fat bomb today, but accidentally made low-carb high-fat protein bars that are an easy midday or post-workout snack! I wrote up instructions and nutrition info for you all as well. It's my first recipe, and the first version as well, but I thought they turned out delicious and that you other keto-ers would like them too :)

There is leeway in this recipe with the protein powder to change the flavors around (e.g. chocolate banana, cookies and cream, chocolate+coffee mocha, coconut vanilla, etc.). You could also use vanilla powder instead of cocoa powder.

Cheers!

Peanut Butter Chocolate Coconut Bars: Ingredients (Makes 10 bars): -3 Tbsp Butter -5 Tbsp Coconut Oil -5 Tbsp Coconut Butter -5 tsp Erythritol -Liquid Stevia Extract (30-40 drops) -5 tsp cocoa powder -3 Tbsp and 1 tsp Peanut Butter Powder -1 Cup Protein Powder (Chocolate, or other flavor as desired. Current recipe and nutrition info uses Orgain Creamy Chocolate Fudge plant-based protein powder) -1 1/4 Cups Shredded Coconut Instructions: 1.) Melt the butter, coconut oil, and coconut butter in a medium bowl. Mix thoroughly. 2.) Add Erythritol and stevia extract. Mix until dissolved. 3.) Add cocoa powder and peanut butter powder and mix until smooth. 4.) Add protein powder and mix until smooth. 5.) Add coconut and mix until it is spread evenly. 6.) Separate into baking cups, or pour into a 9x9 pan to make bars. Place in refrigerator until solid. 7.) Cut the mixture in the pan into desired bar size (nutrition info based on 10 bars). 8.) Leave in container, or remove and wrap individually. 9.) Enjoy! Nutrition Information: Serving size: 1 bar Total servings: 10 servings Per serving: -Calories: 282.4 -Fat: 20g -Carbohydrates: 14.4g -Fiber: 5.1g -Sugar Alcohols: 4.5g -Net Carbs: 4.8g -Protein: 13.2g 

Submitted February 23, 2017 at 10:09AM by Kingbdude http://ift.tt/2mnNhH2 ketorecipes

Zero Carb Vanilla Iced Coffee ketorecipes

-Repeat of earlier post- I couldn't figure out how to format the post, so I deleted it out of frustration. Here it is properly formatted!

I saw several posts in keto and ketorecipes wondering how to make a decent iced coffee! Well, I'm trying to cut down on dairy for my skin's health, so butter and heavy cream are no-goes for me, but this iced coffee is wonderfully filling and helps with my calorie and protein macros! Enjoy!

1 1/2 cups brewed coffee (I use the "large cup" setting on my Keurig) 2 tbsp MCT oil (you can use coconut, but I prefer the thinness and flavorless-ness of straight MCT oil) 1 cup unsweetened coconut milk (Silk sells this at Walmart, less than 1 carb per cup) 1 scoop (31g) flavored whey protein powder (I use Isopure Zero Carb in Creamy Vanilla, but if you use something else, this is where your carb count comes from, since everything else is carb free or less than 1)

1. Brew coffee the night before and set in refrigerator to cool.
2. Pour oil and coffee into blender (I use a small Ninja blender I got at Wal-Mart for about $20. It's important that the blade is in the center of the bowl, not the bottom, or the powder won't dissolve.)
3. Measure coconut milk into liquid measuring cup (like a glass Pyrex cup) and add scoop of protein powder to it, swirling gently to dampen the powder.
4. Very gently pour the milk and powder mixture into the coffee, trying to avoid getting powder on the top of the blade connection.
5. Blend for about twenty seconds, pour, and enjoy! (Since all the ingredients are cold or room temperature, you don't need ice. At least, I don't).

MCT oil : (32 oz for $15) http://ift.tt/2iMohrd

Blender I use (best for mixing protein powder without chunks): http://ift.tt/2ifo7vz

Protein powder I use: (it's less than $15 per pound) http://ift.tt/2a2sxj3

Nutrition Information (per recipe from MFP; using MCT oil and Isopure):

Calories: 352 Fat: 33g Sat Fat: 32.2g Cholesterol: 2.5mg Sodium: 200mg Potassium: 375mg Carbs: 1g Fiber: 1g Sugars: 0g Protein: 25g Vitamin A: 35% daily value Vitamin C: 25% daily value Calcium: 75% daily value Iron: 5% daily value

Submitted December 31, 2016 at 12:58AM by BurnAccount1974 http://ift.tt/2hUtRrq ketorecipes

Zero Carb Vanilla Iced Coffee ketorecipes

-Repeat of earlier post- I couldn't figure out how to format the post, so I deleted it out of frustration. Here it is properly formatted!

I saw several posts in keto and ketorecipes wondering how to make a decent iced coffee! Well, I'm trying to cut down on dairy for my skin's health, so butter and heavy cream are no-goes for me, but this iced coffee is wonderfully filling and helps with my calorie and protein macros! Enjoy!

1 1/2 cups brewed coffee (I use the "large cup" setting on my Keurig) 2 tbsp MCT oil (you can use coconut, but I prefer the thinness and flavorless-ness of straight MCT oil) 1 cup unsweetened coconut milk (Silk sells this at Walmart, less than 1 carb per cup) 1 scoop (31g) flavored whey protein powder (I use Isopure Zero Carb in Creamy Vanilla, but if you use something else, this is where your carb count comes from, since everything else is carb free or less than 1)

1. Brew coffee the night before and set in refrigerator to cool.
2. Pour oil and coffee into blender (I use a small Ninja blender I got at Wal-Mart for about $20. It's important that the blade is in the center of the bowl, not the bottom, or the powder won't dissolve.)
3. Measure coconut milk into liquid measuring cup (like a glass Pyrex cup) and add scoop of protein powder to it, swirling gently to dampen the powder.
4. Very gently pour the milk and powder mixture into the coffee, trying to avoid getting powder on the top of the blade connection.
5. Blend for about twenty seconds, pour, and enjoy! (Since all the ingredients are cold or room temperature, you don't need ice. At least, I don't).

MCT oil : (32 oz for $15) http://ift.tt/2iMohrd

Blender I use (best for mixing protein powder without chunks): http://ift.tt/2ifo7vz

Protein powder I use: (it's less than $15 per pound) http://ift.tt/2a2sxj3

Nutrition Information (per recipe from MFP; using MCT oil and Isopure):

Calories: 352 Fat: 33g Sat Fat: 32.2g Cholesterol: 2.5mg Sodium: 200mg Potassium: 375mg Carbs: 1g Fiber: 1g Sugars: 0g Protein: 25g Vitamin A: 35% daily value Vitamin C: 25% daily value Calcium: 75% daily value Iron: 5% daily value

Submitted December 31, 2016 at 12:58AM by BurnAccount1974 http://ift.tt/2hUtRrq ketorecipes

Super keto iced coffee (Less than 2 carbs!) ketorecipes

1 1/2 cups brewed coffee (I use the "large cup" setting on my Keurig) 2 tbsp MCT oil (you can use coconut, but I prefer the thinness and flavorless-ness of straight MCT oil) 1 cup unsweetened coconut milk (Silk sells this at Walmart, less than 1 carb per cup) 1 scoop (31g) flavored whey protein powder (I use Isopure Zero Carb in Creamy Vanilla, but if you use something else, this is where your carb count comes from, since everything else is carb free or less than 1)

1. Brew coffee the night before and set in refrigerator to cool.
2. Pour oil and coffee into blender (I use a small Ninja blender I got at Wal-Mart for about $20. It's important that the blade is in the center of the bowl, not the bottom, or the powder won't dissolve.)
3. Measure coconut milk into liquid measuring cup (like a glass Pyrex cup) and add scoop of protein powder to it, swirling gently to dampen the powder.
4. Very gently pour the milk and powder mixture into the coffee, trying to avoid getting powder on the top of the blades.
5. Blend for about twenty seconds, pour, and enjoy! (Since all the ingredients are cold or room temperature, you don't need ice. At least, I don't).

MCT oil : (32 oz for $15) http://ift.tt/2iMohrd

Blender I use (best for mixing protein powder without chunks): http://ift.tt/2ifo7vz

Protein powder I use: (it's less than $15 per pound) http://ift.tt/2a2sxj3

-Edits- I really need to proofread BEFORE I hit "post"...

-Second Edit- I will go through and calculate all the macros later today and add them in.

Submitted December 30, 2016 at 07:48PM by BurnAccount1974 http://ift.tt/2ifsp5M ketorecipes

Chocolate Mousse ketorecipes

2c heavy whipping cream 2-3 Lily's 70% extra dark bars 1/2c powdered erythritol (I'd try this amount first, maybe go to 2/3) 1tsp vanilla 4 eggs (pasteurized ideal for safety)

Whip the vanilla and cream to stiff peaks and set aside in refrigerator. Melt the chocolate in a double boiler, and let cool to room temperature Allow eggs to come to room temperature and beat 2 eggs + 2 yolks along with erythritol until frothy Once temperatures match between the chocolate and the eggs, mix those together Gently fold in the chocolate/egg mixture into the whipped cream until mouse has no white streaks. Refrigerate 3 hours and serve

Temperature is key with the mousse. If the chocolate is too hot you'll end up with little bits of cooked egg. If the eggs are too cold then you'll have little bits of chocolate when you want a smooth dessert. Powdering the erythritol is important as it doesn't dissolve as well as sugar.

This isn't a recipe I've directly tested but it's based on my experience making a traditional proper mousse. Patience is key, while fairly easy to make, a good mousse does take hours to be ready for serving.

19-22 carbs in the whole batch.

Submitted December 27, 2016 at 07:22PM by Fusorfodder http://ift.tt/2izZo1J ketorecipes

Chocolate cream peanut butter cheesecake with chocolate coated crust (X-Post from /Keto) ketorecipes

Hey, So I made this and thought I'd share http://ift.tt/2gywXFd Ended up tasting great, it was easy to make, satisfied my need to mix and match dessert recipes into new things I'm happy to elaborate on the recipes if people are interested Or if people want to submit modifications, I need to make this again in a few days for thanksgiving with my non-keto family Good luck to everyone during the holidays!

-- For KetoRecipes -- I actually was winging it for most of this.
The crust is a typical Keto Pie crust: 1/4 cup Coconut flour, 1 cup almond flour, 1/4 cup melted butter, and sweetner to your taste. Bake at 325 for 20ish minutes, but watch for browning.
used

for the chocolate on the crust, i used this: http://ift.tt/1IGnhdg Instead of molding it, i poured it onto the cooled/frozen pie crust, then added some kosher salt

The cheesecake was simple: creamcheese, sweetener, heavy cream (typical no-bake recipe) and then I added powdered peanutbutter. I actually forgot to add lemonjuice (womp womp)

Chocolate cream is literally just heavy whipping cream, cocoa powder, a shot of caramel coffee syrup (sugar free), and a tiny bit of sweetener. I actually screwed up here, and added a little too much. Beat it in a stand mixer until it's thick.

Add them all together and you're good to go. I did let it set over night in the refrigerator, but I don't think that was necessary, it was just late when I finished.

Please suggest anything that would be a good addition or change to this! I need to make it again in a few days. I'm already committed to adding regular whipped cream and garnishing with shaved chocolate. should be fun =P

Submitted November 21, 2016 at 02:04AM by VagueSilhouette http://ift.tt/2fuWavf ketorecipes

Real quick question ketorecipes

How long do these cooked meats stay good in the refrigerator? (Back story : I take a to go box full of cooked meats (things like pork loin/rotisserie chicken) from my school's cafeteria and heat it up in the microwave)

Pork loin

Rotisserie chicken

Hamburger patties ("homemade" supposedly, I think they are tbh really vary in size/shape. Seems real plus I've looked at the ingredients)

Beef roast? It's like slices of beef, red in the middle.

Bacon (grilled)/ bacon crumbles (from salad bar)

I usually just put it them in Rubbermaid containers for storage in fridge

Submitted October 25, 2016 at 10:19PM by madhousesfill http://ift.tt/2eOCNOa ketorecipes

[Req] bulletproof iced coffee ketorecipes

I've been messing around with it but I can't get the butter to not be chunky it is, has anybody done this without the butter separating out? I was debating setting up a cold mixer in my refrigerator, cooking everything on the stove or the pot and then chilling it with the mixer going

Submitted September 17, 2016 at 12:14AM by fafnir665 http://ift.tt/2cdgnna ketorecipes

Recipe Help: Keto key lime Cheesecake w/ Almond Flour Crust (PICS) ketorecipes

I combined several online recipes and technique guides to create a simple keto key lime cheesecake with an almond flour crust. It turned out really tasty, but I'd like some help figuring out how to improve it. Things like the crust firmness, or any obvious (to the bakers out there) critiques to my technique. This was my first attempt at a cheesecake ever, and I'm pretty happy with it, but am open to suggestions.

http://ift.tt/2aew7pg

Requested help:
One: the crust is too crumbly. "blind" bake longer? More butter?
Two: is a 70 minutes @ 250 in a water bath (Alton Brown technique) overkill since jello was added?
Three: Does the texture look right?

Filling ingredients came from these two posts by the same Redditor:
http://ift.tt/2aqWifK
http://ift.tt/2aewHmJ

Crust came from here:
http://ift.tt/2aqWnQL

Blind baking the crust and water bath came from here:
http://ift.tt/2aewyjx

Equipment
10" pie, cake or spring-form pan ( I used a 9" cake and had left over batter)
baking pan the above fits in, at least 1" deep
mixer
optional: muffin / cup cake pan for the left over batter, and liners. I had aluminum liners.

Filling
Five 8 oz 1/3 fat Philly cream cheese packets
1/2 cup stevia (Great Value aka Walmart "measures cup for cup like sugar")
1 pack (4 servings) sugar free lime Jello gelatin
4 eggs (I had jumbo, but large are probably fine)
3 tbsp lemon juice (to taste. Obvisouly fresh squeezed key lime juice would be preferred)
Optional: Trader Joe's butter spray, for the muffin cups

Crust
1 1/2 cups almond flour (Trader Joe's)
3 tbsp butter (Kerrygold)
3 tbsp stevia (Great Value aka Walmart "measures cup for cup like sugar")

Notes before starting:
Let the cream cheese and eggs come up to room temperature
9" pie pan is too small, but that's what I had. A 10" should be perfect.
I put the extra filling in muffin cups.
Prep the crust first.

And most important: Leave plenty of calories in your day for tasting!

Crust
Pre-heat oven to 300.

Mix the stevia and almond flour in the pan until combined. Gently melt the butter (microwave) and pour it in the flour in the pan. Mix it together until the flour is moistened and push it into the corners and up the sides of the pan. "Blind bake" the crust in the pan for 10 minutes. Let the crust cool while you prep the filling.

Filling
Lower oven to 250.

Empty all five cream heese packets into a mixing bowl.
Add 1/2 cup stevia
Add the lime jello packet

Mix on low to combine. Scrape the sides frequently. Taste for sweet and sourness. To me it was just right for sweet but missing the lime "tang". I added lemon juice, 1 tablespoon at a time, settling on 3 tbsp. (Next time I'll use lime juice, and of course fresh would be best.)

Whisk the eggs in a bowl. Add the eggs slowly. Mix about 1 - 2 minutes until well combined. (is there a reason to mix longer or at a higher speed?).

Boil about 1L of water, depending on the size of your baking pan. The goal is to add water to cover 1" of the cheesecake pan. Place a small towl in the baking pan to help reduce slipping of the cheesecake pan. Put cheesecake + baking pan combo in the oven first, and pour the water while it's in the oven, to avoid spilling.

Bake
Set the timer for 70 minutes.

With a 9" pan, I had left over batter, so I greased aluminum muffin cups with Trader Joe's butter spray, put them in a muffin pan, and filled six cups about 3/4s full.

The muffin pan was added with 60 minutes left on the timer. This seemed to work out great.

Remove from oven, and allow the cheesecake to cool 60 minutes, then move to the refrigerator, uncovered. Allow the cup cakes to cool 30 minutes, then move to the refrigerator, uncovered. After cooling, the cup cakes popped out of the greased aluminum muffin cups with virtual no stick-age.

Allow both to cool overnight. I tried a slice after 4 hours cooling and one the next day. The overnight slice was creamier, with a little bit firmer crust.

Macros
Since I split the batter between the cheesecake and cup cakes, the macros are a swag:
Note: the carbs on the Philly cheesecake is listed as <1g per serving with 8 per box. I estimated 2g per box:

All batter in 10" pan macros:

All cheesecake batter F C P 264g 10g 115g Almond crust F C P 129g 18g 36g (net carbs, with 18g fiber subtracted) 1/8 slice F C P 49g 3.5g 19g 

*9" pan + muffine cup macros: *

4/5 cheesecake batter F C P 210g 8g 91g Almond crust F C P 129g 18g 36g (net carbs, with 18g fiber subtracted) 1/8 slice F C P 42g 3g 16g Cupcakes (crustless) 1 cupcake F C P 9g 0 4g** 

Thanks!

Submitted August 01, 2016 at 08:47AM by duhlluminati http://ift.tt/2aV8yDv ketorecipes

Coconut Pie (from EZ Sweetz website) ketorecipes

Imgur

http://ift.tt/29M0xit

1 cup of unsweetened coconut

35 drops of EZ-Sweetz

½ cup of Carbquik

½ stick of softened butter

1 cup heavy cream

1 cup water

1½ tsp. of vanilla extract

4 eggs

Heat oven to 350 degrees. Grease 9" pie plate.

Stir all ingredients until blended. Pour into pie plate.

Bake for 50 to 55 minutes or knife inserted comes out clean.

Store covered in refrigerator. Makes 8 slices.

A quick fitness pal calculation tells me this works out to be 4 net grams of carbs per slice and 26g of fat

Submitted July 19, 2016 at 08:43PM by kaydubpee http://ift.tt/2a5vT7C ketorecipes

Keto Hamentaschen ketorecipes

I made these for Purim this year, and they are amazing!!! Just under 2 carbs per cookie.

1 cup (2 sticks) of margarine

1 1/2 cups swerve

2 eggs

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups almond flour

1 3/4 cup coconut flour

1 1/2 tsp xanthan gum

3 1/4 tbsp sugar free strawberry preserves

Cream margarine and sugar substitute on high for 2-3 minutes. Add eggs one at a time, allowing to combine before adding the next.

In a separate bowl, whisk together baking powder, baking soda, salt, almond flour, coconut flour, and xanthan gum. Turn mixer to the lowest speed and add to wet mixture a 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding more. The dough should be soft but not sticky.

Divide the dough into four parts, roll each into a ball, wrap separately in plastic wrap, and refrigerate for an hour.

Preheat the oven to 350 degrees.

Dust the counter and the rolling pin with flour. Remove 1 dough ball from the refrigerator and cut into circles using a 4 oz. mason jar or small juice glass (if the dough is too sticky to roll out and cut, add additional flour a tablespoon at a time until it is pliable enough). Fill with 1/4 tsp tsp of filling, pinch into a triangle, and bake at 350 for 15 minutes. Cool on a wire rack.

Repeat with remaining dough balls.

Submitted March 29, 2016 at 12:40AM by FireStarred http://ift.tt/1UqEDWx ketorecipes

Keto Nut Cream ketorecipes

Finally got it perfect last night, it was really Delicious and satisfied my craving for Dessert

1/4 Cup Heavy Whipping Cream 5 pcs Macadamia Nuts Salted 10 pcs Walnuts 10 pcs Almonds

Put a metal container in Freezer, when really cold add Whipping cream and Whisk it until peaks form Grind all nuts to powder and mix it with cream. Add 1 or 2 drops of Stevia and 1/4 spoon (optional) sugar Store in coldest part refrigerator (not freezer) I eat this over a period of 3 to 4 days to satisfy my dessert craving.

Submitted February 21, 2016 at 12:49AM by nagsan http://ift.tt/1SHY904 ketorecipes