Recipes
NO BAKE PEANUT BUTTER CHEESECAKE
COURSE: DESSERTCUISINE:
AMERICAN PREP TIME: 15 MINUTES
CHILL TIME: 4 HOURSTOTAL TIME: 4 HOURS 15 MINUTES
SERVINGS: 16 SLICES
CALORIES: 439
AUTHOR: LISA MARCAURELE
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
INGREDIENTS
CRUST:
1 1/2 cups almond flour
1/3 cup cocoa
1/4 cup low carb sugar substitute or Swerve
5 tablespoons butter melted
STABILIZED WHIPPED CREAM:
1 teaspoon grass-fed gelatin
4 teaspoons cold water
1 cup heavy whipping cream
FILLING:
24 oz cream cheese room temperature
1/2 cup low carb sugar substitute or Swerve
1 tsp vanilla extract
1 1/4 cups peanut butter
CHOCOLATE GANACHE:
3 tablespoons butter
1 oz unsweetened baking chocolate
2 tablespoons Swerve Confectioners Powdered Sweetener
1/4 teaspoon vanilla extract
INSTRUCTIONS
CRUST:
Mix crust ingredients in 9-inch springform pan. Press down to form crust
STABILIZED WHIPPED CREAM:
In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (do not allow it to set).
Whip the cream with the powdered sweetener, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff. Set aside.
FILLING:
Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
Gently fold in stabilized whipped cream.
Pour filling over crust and smooth top with rubber spatula.
Refrigerate at least 4 hours or until firm.
Run knife along edge of cheesecake in pan, then remove springform side.
CHOCOLATE GANACHE:
Melt butter and chocolate in a small saucepan or microwave.
Stir in powdered sweetener and vanilla.
Drizzle chocolate sauce over top of cheesecake.
NOTES
The whipped heavy cream can be stabilized with ¼ to ½ teaspoon cream of tartar for those who prefer not to use gelatin.
Nutrition
Serving: 1slice | Calories: 439 | Carbohydrates: 9g | Protein: 10g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg
Additional Info
Net Carbs: 6 g | % Carbs: 5.4 % | % Protein: 9 % | % Fat: 85.5 % | SmartPoints: 18
Pumpkin Cheesecake Torte
Ingredients:
Cheesecake:
1 8 oz block of cream cheese, softened
8oz heavy whipping cream
1 cup sugar free powdered sugar
1 can of pure pumpkin
Allspice
Crumbles:
1 cup coconut flour
3/4 stick of salted butter
2 tbs cinnamon
Whipped topping:
8 oz heavy whipping cream
1 cup sugar free powdered sugar
vanilla
pumpkin pie spice
Directions:
In mixing bowl, mix together the cream cheese, powdered sugar, can of pumpkin and allspice. Beat until smooth.
Add in heavy whipping cream and all spice, beat until fluffy and put into a serving bowl.
In separate bowl, mix together softened butter, coconut flour and cinnamon. Put into oven and bake at 350 for 20 minutes.
Take what amounts to a cookie out of oven and crumble it up. Sprinkle crumbles on top of the cream cheese mixture in serving bowl.
In mixing bowl, whip together 1 tbs vanilla, heavy whipping cream and powdered sugar. Spread on top of crumbles, etc. Sprinkle with pumpkin pie spice.
Keto Asparagus Risotto
Ingredients:
1 bag Alexia Gluten Free Frozen Cauliflower Risotto with Parmesan & Sea Salt - 12oz
1 bag cauliflower rice
8 fresh asparagus spears
1/2 cup grape tomatoes
1 stick salted butter
Directions:
Break asparagus spears into pieces
In pan, sauté all ingredients together, adding salt and Italian seasoning to taste. Serve warm.