Hi everyone! If you have ever tried count calories or cut out carbs, you know that pasta is something you have to avoid.
I really enjoy using spaghetti squash for pasta options, but it takes a long time to roast. I recently discovered angel hair pasta made from hearts of palm from the brand “Natural Heaven.” The hearts of palm takes on whichever sauce option you apply to it (like tomato, Alfredo, pesto, garlic + olive oil, etc.). It has a realistic pasta texture and took me under 15 minutes to make this whole dish!
This is a sugar-free, low carb, Keto-friendly cheesecake with a nut crust and sugar-free Lily’s chocolate chips. Obviously, this will not taste like a “typical” cheesecake due to not being able to have a graham cracker crust. This cheesecake is very satisfying if you have a sweet tooth like me!
This is very simple to make in an Instant Pot (or another pressure cooker). I have made many traditional cheesecakes in the oven and using the pressure cooker you get to avoid a water bath 🙂
1/2 cup of blanched fine almond flour
1/2 cup of finely diced nuts (I used walnuts but can use almonds, pecans, peanuts, etc)
5 TBSP butter (divided)
TBSP granular sweetener (I used 1/2 monk fruit, 1/2 stevia)
16oz cream cheese in block form (two packages) (room temp)
2/3 cup of sweetener of your choice (confectioners or granular – Lakanto brand is great; made from Monkfruit)
2 large eggs (room temp)
1/4 cup of heavy cream (room temp)
3 tsp of vanilla extract
1 tsp of salt
1/2 cup of sugar free chocolate chips (I used Lily’s brand)
Prep cheesecake (I bought this 7.5″ cheesecake pan from Walmart but it is also available on Amazon here) lining bottom with parchment paper and greasing sides with butter
Toast nuts and almond flour over medium heat with butter and sweetener for approx 5 mins (stirring frequently)
Allow to cool
Place in parchment paper lines springform pan and press down with your hands or measuring cup to create crust.
Place in freezer while preparing cheesecake batter
Beat together softened room temp cream cheese and sweetner (using hand or stand mixer – I left my beloved KitchenAid mixer in Florida)
Add in eggs one at a time and mix
Beat in cream, vanilla, and salt
Hand mix in chocolate chips
Pour batter into chilled springform pan with crust
Place a trivet over theater – with the handles resting on the side of the pot
Add strip of foil over trivet (to easily lift cheesecake pan when completed)
Place springform pan on top of trivet/foil
Lightly drape piece of foil over cheesecake
Secure and switch lid to “seal”
Cook for 30 mins at high pressure followed by 15 mins natural release
Manually switch seal to venting position
Cheesecake will look “jiggly” on top but should not be liquid
Let the cheesecake cool for one hour in the uncovered instant pot
After it is cooled, place a loose piece of foil over the cheesecake and place in fridge at least 24 hours before serving (hardest part!!!)
To make glaze: Create double boiler (I actually use the instant pot to do this – put water in instant pot; put bowl w/ chocolate chips over instant pot and use “saute” method and stir until chocolate melts). Stir in remaining ingredients. Cool and drizzle on top of cheesecake with additionall chocolate chips (May add in more coconut oil if the chocolate “seizes”) Place in fridge
XOXO Dine with Darci
I will create nutritional facts – but only 4.5g net carbs per slice (should make 8 slices)
Recently, my boyfriend and I have started doing a low carb/Keto diet. Thankfully, I love to cook and bake and I have learned especially with this diet that it is important to plan and prep.
These homemade blueberry-lemon poppyseed muffins are great for breakfast or snack! These are best kept in the fridge for about five days and can be frozen up to three months. Would be great for any type of diet but especially great if someone is trying to avoid sugar, carbs, or gluten. These are made with almond flour but next time I might try to do half coconut flour and half almond flour).
I had one of these for breakfast this morning with some Two Good brand strawberry yogurt and a homemade sugar free vanilla almond milk latte (made with my new espresso machine that my boyfriend got for me for Christmas aka thanks babe)!
I could also ship these muffins (and other treats like brownies and cookies if anyone is interested!)
Ingredients for muffins:
-2 1/2 cups of balanced fine almond flour (I got mine from Walmart)
-1/4 cup of sweetener (I used Lakanto Monkfruit granular sugar replacement)
-2 tsp baking powder (be sure that it is not expired)
-1/2 tsp of salt (I used pink Himalayan salt)
-1 TBSP of poppyseeds (can omit)
-3 large eggs
-Zest of one lemon (optional – but amps up the lemon flavor
-3 tsp of vanilla extract
-1 TBSP lemon extract** (could do 1/2 fresh lemon juice and 1/2 tbsp extract)
-1/3 cup oil or melted grass-fed butter (I used coconut oil)
-6 TBSP heavy cream
-1 cup of fresh blueberries (or less depending on how much you want)
Ingredients for lemon glaze:
-1/4 cup of confectioners sugar (I used Swerve Confectioners but can use any sugar free confectioners sugar-like Lakanto’s monkfruit version)
-1 tsp of lemon extract (can use fresh lemon instead)
-4TBSP of cream (more or less – looking for a liquidly constancy)
-Preheat oven to 350F + place 12 muffin wrappers in cupcake pan
-Combine dry ingredients in large mixing bowl (flour, sweetener, baking powder, and salt)
-In a separate bowl combine eggs, lemon extract, vanilla, lemon zest, cream, and choice of oil) – using a hand or stand mixer, mix until just combined.
-Add dry ingredients to liquid ingredients and hand mix on low until just combined
-Hand mix in blueberries
-Evenly distribute muffin mix upon 12 muffin cups (I used a 1/4 measuring cup)
-Bake for 19 – 23 minutes (depending on your oven; until a toothpick comes out clean)
-While muffins are baking, start on your simple glaze
-Mix together confectioners sugar, lemon extract, and cream until you get a liquid consistency
-Use a fork to “splatter” the glaze over semi-warm muffins
-Store in airtight container in fridge for up to 5 days and move additional muffins to freezer
XOXO – Dine with Darci
Approximate nutrition info (per muffin):
Calories: 260 Carbs: 9g Fiber: 5g (4 net carbs!) Protein: 8g Fat: 25 g
Have you heard of the ketogenic diet? A diet for rapid fat and weight loss – by eating low carb and high fat. These meatballs are essentially zero carbs and high fat – perfect for the keto diet.
I personally did keto for over six months last year and lost 55 pounds! These meatballs are great to keep in the fridge for meal prep and also to keep in the freezer to help prepare meals (like a yummy roasted spaghetti squash with marinara sauce, meatballs, and cheese).
If anyone is interested – I have so many homemade recipes that follow the ketogenic diet – comment below if you have any recipe ideas!
-Ground beef (mine was 2.5 pounds)
-Jimmy dean hot sausage (1 package)
-1/2 cup of parmesan cheese
-3 garlic cloves; minced
-Sea salt + pepper to taste
-1/2 tsp of ground mustard (optional)
-1 tsp of onion powder
-1 tsp of paprika
-1 tsp of Italian seasoning
-1/4 tsp of cayenne pepper
-Can add any other seasonings of your choice (I like adding Trader Joe’s Everything but the Bagel seasoning)
-Preheat oven to 350 degrees fahrenhiet
-Mix all ingredients in a large bowl (best to wet hands and mix with hands)
-Using a large cookie scoop (or your wet hands) to scoop meat mixture onto a pan with foil (easier cleanup)
-Bake in pre-heated oven for 20 minutes
If you want to freeze these like I like to do – let the balls cool and then put them in a single layer on a cookie sheet for 1 hour to “flash freeze.” Once they are frozen put the balls in a large freezer proof ziplock bag. Just thaw in fridge when you want to use them!