As we all know, there is almost everything we can come up with as a low carb version.
Well, one thing is a bit difficult.
We have tried to make a bread like popcorn, but not very successful with kids.
Then about 2 years ago I saw this idea the first time. But since it requires to keep the cheese drying for 48 HRs, I have never ever got into it.
Because it takes time and because I was sure that before those 48Hrs are gone, all the cheese will be gone.
But then again it is worth trying. Or not?
So last week I tried it, manage to not eat any single piece in 48Hrs and Ta Da.
It is extremely addictive and delicious. Immediately the next day, I had to prepare another batch and that is what I am gonna do today for all of you.
Then I will take some pictures, make a video and place it all here for you to see and try.
This recipe is really easy and you will not regret trying it.
If you manage not to eat them immediately, they are even better the next day.
And cost wise? Much much cheaper then any cheese Pops you buy in the supermarket if you find some.
Sophie has made a Facebook live, where we have tried it for the first time. Just in case you want to have a look, here it is:
And of course short version from our second take:
But now to the recipe for Low Carb Cheese Pops:
You can use any hard cheese. I would suggest to cut it into slices and then make it into small squares since it will dry better. The first time we made it, I had to keep it much longer to dry, since even after 48 Hrs it was not fully dry.
Cheese Pops – Low Carb Popcorn
Serves: 4 Prep Time: Cooking Time:
100g (1 Cup or 3.5 oz) Hard Cheese
Cut hard cheese first into slices and then into small squares ( I have used Gouda)
Place it on a baking sheet covered with parchment paper and cover with a napkin
Keep it on a kitchen top for 48 Hrs
Heat up the oven to 200 C (392F)
Place the cheese in the oven for 3 minutes
This post is also available in:
Per serving: Calories: 88 kcal, Carbohydrates 0,4g, Protein 5g, Fat 7 g
Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. I’ve also seen it with bacon, and most often topped with a knob of butter. This low-carb mashed swap uses cauliflower, which I have to say is really darn good!
Great as a side dish with pork tenderloin, corned beef, or any type of roast. Creamy Cauliflower Mash with Kale (Low-Carb Colcannon) Skinnytaste.com
Servings: 4 • Size: 3/4 cup • Points +: 3 • Smart Points: 2
Calories: 112 • Fat: 5 • Saturated Fat: 3 g • Carb: 16 g • Fiber: 6 g • Protein: 6 g
Sugar: 3 g • Sodium: 78 mg • Cholesterol: 11 mg
(6 cups) 1 large head cauliflower, cut up into florets
4 teaspoons unsalted butter
3 cups chopped kale
4 cloves crushed garlic
2 chopped scallions
1/3 cup fat free milk
kosher salt and pepper to taste
Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).
In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.
In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm. To serve, transfer to a bowl and top with remaining teaspoon butter
Do you love bread? It’s probably the #1 food that people miss the most when it comes to following a low carb diet.
There are many keto bread recipes but in our opinion, this is probably the best keto bread substitute ever. Here’s why: This one is simply amazing, delicious and it doesn’t taste so eggy like other bread recipes. It is light and fluffy and tastes almost flavorless. You can top with sesame seeds. It can absorb egg yolk and not gritty. This is probably the closest to a normal bread you can get.
You can use this recipe to make normal bread or subway bread with ham, bacon or meat balls as filling like this:
You can sprinkle some seeds and topping such as some salt flakes and herbs on the bread before you take it into the oven. If you make this recipe into 6 pieces of bread, they each contain about 3 g of net carbs. Now you can have room for creative filling ideas such as chicken pate, smoked chicken, salt and pepper grilled chicken, Tuna or meat balls, ham and bacon like a subway sandwich.
You can also use this recipe to make the perfect Keto Hamburger Buns like what our friend Hannah from HealyEatsReal.com did here. You definitely want to follow Hannah on Instagram @healyeatsreal for more amazing original real food recipes as well as healthy living tips. Feel free to save this recipe by pinning this picture to your Pinterest board for later use!
Our friend Emma from @lowcarbmalta just shared with us her version of Home Made Gluten Free Hamburger Buns.
Her recipe is slightly different from our recipe below. However, we’d love to share her version here so you can also give it a try: Ingredients for 6 buns:
1 cup of almond flour
3 egg whites
300 ml hot water
5 tablespoons psyllium husk
2 teaspoons apple cider vinegar
2 teaspoons baking powder
1 teaspoon salt
Mix all ingredients and divide into 6 pieces and shape each into a ball. Flatten the ball so it’s about 1 centimeter thick.
Glaze with egg yolk and sprinkle sesame seeds on top of the bun.
Bake for 30-40 minutes on 175C (350F) degrees. Enjoy!
We aren’t making any promises, but you’re probably going to replace all your toast once you learn how to make this cauliflower avocado toast! Each component of this recipe – the cauliflower, avocado, and an optional fried egg – come with surprising and powerful health benefits.
Some Health Benefits of Avocado Cauliflower Toast
Avocados are an interesting fruit. In comparison to many carbohydrate-rich fruits, avocados are rich in healthy fats. They are also high in vitamins and minerals (e.g., vitamins B5, B6, C, E, K, folate, potasium, etc). The green fruit is also known to help people lose weight and lower bad cholesterol. Cauliflower is a cruciferous vegetable that’s rich in fiber, vitamin K, and potassium. Research to date also suggests that daily consumption of cauliflower can also help prevent diseases such as cancer.
Avocado Cauliflower Toast
They’re crispy on the outside, tender on the inside, and waiting to be made by you!
1/2 head cauliflower
3 eggs (2 whole, 1 whisked)
1/2 tablespoon Himalayan pink salt
1 Tbsp coconut oil
1 avocado (peeled, pitted, and mashed)
1 lemon’s worth of juice
Pinch, red chili flakes
Grate all your cauliflower into a bowl, mix in the whisked egg, and add in a generous pinch of salt
Drizzle your skillet with coconut oil at medium heat, then add 1/4 cup-sized patties into the pan and slightly flatten them
Add as many patties as you want or as your pan can fit; cook each side until golden brown (approxiately 6 minutes a side)
After plating them, fry the remaining 2 eggs in same skillet to your desired doneness
While the eggs are frying, quickly mash avocado, mix in lemon juice (and optional salt to taste)
Next, spread a layer of avocado over each cauliflower toast, sprinkle a pinch of chili flakes, and top with a fried egg
Lastly, serve… immediately.
Enjoy! The greatest thing about this avocado cauliflower toast is that you can really play with it! From grated cheese to shallots to sautéed peppers, have fun with it and make it your own.
The world knows her as a top swimsuit model. We know her as the quick-witted mastermind behind So Delushious, her drool-inducing food blog. Christine Teigen, who goes by Chrissy, is a boss in the kitchen and a hot commodity in the modeling world (she was dubbed “Rookie of the Year” in Sports Illustrated 2010 Swimsuit Issue). She’s also the first to admit that her long, lean limbs and killer bod take hard work. After Teigen launched a successful low-carb diet to prep for a major photo shoot last summer, we requested her arsenal of low-carb recipes for ourselves. The supermodel happily revealed her top five—all in her own words!
YUM NUA (THAI BEEF SALAD)
“My mom made this for me all the time growing up. It was one of the few Thai dishes I actually enjoyed. What a silly child I was. Now I love Thai food. She made this for potlucks at school and I always felt so cool and special because everyone else had boring, bland casseroles. Sure, it has a bit of sugar in it, but this is low-carb, not no-carb.” Ingredients:
Well-marbled New York steak, grilled to your liking, but preferably no more than medium rare (Note: Allow to rest at room temperature before slicing.)
1 small red onion, sliced into skinny wedges
1 bunch cilantro, coarsely chopped, no stems
Large handful cherry tomatoes, sliced in half (or 1/2 vine-ripened tomatoes cut into wedges)
1 tbsp. palm sugar (Note: Brown sugar may be substituted, but you may need to add more since it’s not as sweet. Use the minimum and adjust to your liking.)
1.5 tbsp. fish sauce
Thai chili powder to taste (Note: This is roasted sun-dried chilies ground into a fine, very spicy powder. I use about a tsp., while my sister uses a tbsp. And I like it very hot. She’s nuts.) Directions:
Grill the steak as directed above and slice into thin strips after allowing to rest for 15-20 minutes. Add to a large mixing bowl. Because the palm sugar is so pasty, put it in a small bowl, add some of the lime juice and mush into a thick liquid form. Add non-vegetable ingredients, including lime juice, fish sauce and palm sugar, first into the steak bowl. Toss with your hands to incorporate all over the steak. Add the rest of the veggies, toss and taste. Tasting as you go is the most important part. Add more fish sauce if it needs more salt, or more sugar if it is too lime-y. If you want to get fancy, mound into a shallow bowl or platter on a bed of frilly lettuce and garnish with lime wedges, additional cilantro and a chili pepper flower.
BAKED EGGS IN HAM CUPS
“One of my favorite things in the world! Sure, there are effortless omelets, but this dish is so cute, so filling, and such a crowd pleaser that you’ll find yourself experimenting with new fillings any chance you get. There is no real list of ingredients other than eggs and thinly sliced ham, but that makes it easy and fun.” Directions:
Preheat oven to 375 degrees and line small, lightly greased ramekins with two thinly sliced (but not too thin) pieces of your favorite ham, making sure there are no large holes or gaps. One of my favorite ham cups is the Greek ham cup. Sauté some spinach in hot oil with a minced clove of garlic until soft. Put a spoonful into your ham cup. Add a few small cubes of feta and a bit of diced cherry tomato. Gently crack an egg on top and pop into the oven for 22-25 minutes until the egg is set how you wish. The ham edges will look crispy, but just snip them with scissors. Gently lift out of the ramekins and onto a plate. Serve with sliced avocado, salt and pepper for the perfect brunch or breakfast.
Other fillings I love:
Southwestern cup with sautéed diced red bell peppers, mushrooms, onions and tomatoes, with cracked egg on top.
Tomato, mozzarella and pesto cup. Put mozzarella pearls into ham cup, add a tiny scoop of pesto and a small scoop of diced tomato. Crack egg on top, and bake.
GRILLED PORTOBELLO WITH ARUGULA AND TOMATO
“I love portobello mushrooms. I often say that if I were vegetarian, I would live off of these. Now it would never happen, but it’s still nice to know that they exist. So meaty, so flavorful. Sometimes I feel like I need to pair this with something [else] to make it a real entrée, but I’ve had this a few times now and my belly always ends up very full and happy.”
4 portobello mushroom caps
2 handfuls arugula, usually half a bunch
4 tbsp. butter
1 tbsp. olive oil
2 cloves garlic
Salt and pepper
1 large tomato
1 c. shredded parmesan cheese
1/2 c. marinara sauce (your favorite)
1/2 lemon, juiced
Remove the stems and insides of the mushroom caps with a spoon. In a food processor, add arugula leaves and whole garlic cloves. Puree. Add the butter, lemon juice, dashes of salt and pepper and olive oil. Puree. Generously spread the arugula butter onto the inside of the mushroom cap. Add a small spoonful of marinara sauce, then a slice of tomato. Sprinkle top with parmesan. Bake at 400 degrees for 10-12 minutes.
STUFFED RED BELL PEPPERS
“This is one of my favorite recipes, but I have omitted the typical rice, sour cream, and oil that goes into the usual recipe to give it a more meaty, low-carb feel. With the combo of pork, ground chuck, onions, and garlic, you don’t really miss it, trust me.” Ingredients:
4 large red bell peppers
3/4 lb. ground chuck
1/2 lb. ground pork
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. beef bouillon granules
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. salt
Dash of seasoning salt, preferably Lawry’s
1 c. tomatoes, diced
1 c. mushrooms, finely chopped
1 c. shredded cheese (Note: I use 4-Cheese Mexican pre-shredded in the bag.)
1/2 c. green onion, thinly sliced
1 c. hot water Directions:
Preheat the oven to 350 degrees. Halve the red bell peppers through the stem. Clean out the insides and seeds. In a hot skillet, sauté the beef, pork, chopped onion and garlic until just brown. Add 1 tsp. beef bouillon, garlic powder, salt, pepper and seasoning salt. Stir. Drain the fat. Add the tomatoes, mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside. Mix the hot water with the remaining bouillon. Stir and let dissolve. Fill the red pepper halves with filling. Pour water/bouillon mix into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish. Cover with foil and bake for 35 minutes. After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover and bake for an additional 10 minutes.
PROSCIUTTO-WRAPPED, BOURSIN CHEESE AND BACON-STUFFED CHICKEN BREAST
“This is heavenly. When on a low-carb diet, I am so used to using chicken thighs and drums so I get that yummy, juicy fattiness that replaces the rice, pasta, or potatoes I so very much miss. But this is such an amazing way to use chicken breast. The creamy Boursin cheese oozes and the bacon is apparent in each bite. Carbs who?” Ingredients:
2 large boneless, skinless chicken breasts
1 pckg. Boursin cheese (Note: I used the herb and garlic flavor. You can also use a packed herb goat cheese.)
4 slices thickly cut bacon
4 slices prosciutto
1/2 lemon, juiced
Salt and pepper
1 c. chicken stock
10-12 cherry tomatoes Directions:
Preheat oven to 375 degrees. Lightly oil the bottom of a deep oven pan, like a rectangular or square cake pan. Place one piece of the chicken breast on top of a piece of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or just a meat tenderizer (I use a ladle to keep from making holes). Do this until chicken breast is large and fairly thin. Repeat with other piece. Generously spread Boursin cheese onto each chicken breast. Lay 2 slices of bacon across each, cutting if necessary. Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, making sure not to overlap too much. Place into lightly greased pan. Season with lemon, salt and pepper. Pour chicken stock into bottom of the pan, toss in cherry tomatoes. Bake on middle rack for 55 minutes. Make sure to spoon juice onto tops of chicken every 15 minutes or so. Slice diagonally and serve with sautéed veggies.
We love a cheese toasty or a Reuben as much as the next person, but if you’re trying to lose a few pounds before the holidays, that daily oversized sandwich has gotta go.
Luckily, it’s super easy to whip up a tasty, satisfying lunch without relying on bread. These five recipes look as good as they taste. In fact, most of them are so pretty they could even double as party food. 1. Grilled Courgette and Goats Cheese Roll-Ups
2 medium-sized zucchini (courgettes)
1 tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
1½ oz. herbed goat cheese, room temperature
½ roasted red bell pepper, diced
2 tsp capers
Preheat grill to high heat.
Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into ½-inch strips.
Brush both sides of the zucchini pieces with olive oil. Season well with salt and freshly ground black pepper.
Lay the zucchini pieces on the grill. Cook until very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
Remove from the grill and set on a wire cooling rack.
Spread about 1 teaspoon of goat cheese on each zucchini slice. Divide the red pepper and capers evenly amongst the zucchini.
Gently roll each piece of zucchini. Serve.
2. Turkey Tacos
1 Tbsp olive oil
3/4 cup chopped yellow onion
1lb lean turkey mince
2 cloves garlic
Salt and freshly ground black pepper
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato passata
1/2 cup chicken broth
Iceberg or Romain lettuce leaves, doubled up, for serving
Grated cheese, diced tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving
Heat olive oil in a non-stick skillet over medium-high heat. Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes.
Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.
Recipe and image: Cooking Classy 3. Egg Crepe Breakfast Burrito
2 tbsp heavy cream [optional]
to taste • salt and pepper
2 tsp butter
2 tbsp mayonaisse
1 cup romaine lettuce [chopped]
• roma tomato [sliced]
bacon strips [cooked crisp]
1/2 avocado [sliced]
Mix the eggs well with the heavy cream, salt and pepper
Heat up a non-stick pan to a medium heat.
Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.
Cover the pan and cook for about a minute.
When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.
When it’s fully cooked, transfer to a paper towel to remove excess oil.
Repeat with the other half of the egg mix.
Spread the mayonaisse on the crepe.
Add the lettuce, tomato, bacon and avocado.
Season with salt and pepper.
Roll and enjoy!
Recipe and image by Living Chirpy 4. Cauliflower Grilled Cheese Ingredients
1 head of cauliflower, cut into small florets and stem removed
1 large egg
1/2 cup shredded Parmesan cheese
1 tsp Italian herb seasoning
2 thick slices of white cheddar cheese
1. Preheat oven to 230C. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.
2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!).
3. Stir cauliflower, place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and ‘clumped up’.
4. Add in egg, Parmesan and seasoning. Stir to combine until smooth paste forms. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper. Using your knuckles and fingers, shape into square bread slices about 1/2 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.
5. Using a spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. Add a slice of cheese in between each pair of bread slices. Place sandwiches under grill for several minutes (5-10) until cheese is completely melted and bread is toasty. Recipe and image: KirbieCravings.com
5. California Turkey Wraps
(Makes two wraps)
1 head iceberg lettuce
4 slices deli turkey
4 slices bacon, cooked
1 avocado, thinly sliced
1 roma tomato, thinly sliced
For the Basil-Mayo:
1/2 cup mayonnaise
6 large basil leaves, torn
1 teaspoon lemon juice
1 garlic clove, chopped
For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.
Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.
TRY THIS LOADED CAULIFLOWER. MADE WITH BUTTER, SOUR CREAM, CHIVES, CHEDDAR CHEESE AND BACON
A couple of weeks ago I brought you lovely people one of my favorite recipes for mashed cauliflower with celery root and talked about how cauliflower is the unsung hero of the low carb world. We use it for almost everything, don’t we? I know that I’ve personally roasted cauliflower with bacon and green onions as a side and have pureed it to add body to cream soups, like this sublime cream of celery soup. I’ve also seasoned it with exotic Indian spices as in this wonderful vegetable masala and this hearty beef curry. One of my favorite ways to enjoy cauliflower is as cauliflower fritters that I like to use under my poached eggs. Yum!
Even mainstream bloggers have discovered cauliflower and are making great cauliflower pizzas like this one from Kevin at Closet Cooking. And Lisa from Low Carb Yum uses cauliflower in some of her desserts – chocolate pudding anyone? Or how about this buttery cauliflower pilaf? You can see that cauliflower can be used for almost any dish. But you, my low carb friends, already know this. You’ve been cauliflower ninjas for years!
For me, sometimes it’s the more simple recipes that hit home – like this loaded cauliflower mash. It’s the ultimate in comfort food. If you were one who enjoyed ordering loaded potato skins at Friday’s after work or preferred a loaded baked potato with your steak, this recipe will take you back to the days. At least, it did me!
The trick to getting a fluffier cauli-mash is to steam instead of boiling. Then make sure to let it sit uncovered for a minute to release some moisture, and then drain well before putting it in the food processor. Lastly, add the ingredients that make it taste great – like sour cream, cheddar cheese, chives and bacon. That’s it. Easy, cheesy and delicious.
Oh, and my kids couldn’t get enough. These are die hard mashed potato haters! Loaded cauliflower was a hit in their book and a win for me!
EACH SERVING OF THIS LOADED CAULIFLOWER MASH HAS 3 NET CARBS.
5.0 from 3 reviews
LOADED CAULIFLOWER (LOW CARB, KETO)
This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese and bacon, is the ultimate in low carb comfort food!</span>
1 pound cauliflower, florettes
4 ounces sour cream
1 cup grated cheddar cheese
2 slices cooked bacon, crumbled
2 tablespoons snipped chives
3 tablespoons butter
¼ teaspoon garlic powder
salt and pepper to taste
Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.
Mashed Cauliflower with Celery Root
Low Carb Cauliflower Fritters
Roasted Cauliflower with Bacon and Green Onions
It’s hard to believe that there are only a few peanut butter recipes on this blog. Peanut butter is one of my most favorite flavors, especially when mixed with chocolate.
I’m going to have to come up with a few more peanut butter recipes to add to my collection of low carb goodies. To start things off, I created this recipe for a low carb no bake peanut butter cheesecake.
This yummy treat is a perfect dessert to share at summer gatherings because it’s no bake. But, it’s also a recipe that can be made year round. Even family and friends who don’t do low carb will gobble down this tasty sugar free cheesecake.
With the heat of summer, no one wants to be turning on a hot oven to bake a traditional cheesecake. This no bake peanut butter cheesecake is made in a springform pan to give the look of a baked cheesecake. But, it sets in the refrigerator.
I considered making this in a pie pan like I usually do for no bake cheesecakes, but I thought it would give a much better presentation using a springform pan, and it certainly does.
The gluten free crust is just a mix of almond flour, cocoa, sweetener, and butter. To make for easier cleanup, everything is mixed inside the pan and then just pressed in.
When making the crust, I find it easiest to press the crust down with my hand. I do cover my fingers with a plastic baggie so the crust mix doesn’t stick to my hand.
You’ll want to make sure that both the cream cheese and peanut butter are at room temperature so that they are easier to blend with an electric mixer. If you don’t have time to wait, it usually only takes about 30 seconds to warm up in the microwave.
Sweetened stabilized whipped cream is perfect for making no bake desserts. It’s just heavy cream whipped with gelatin added to prevent it from deflating.
Fresh whipped cream also gives the dessert a light and airy texture. To keep the whipped cream from flattening out, it needs to be gently folded into the peanut butter cream cheese mixture.
If you want to cut back on carbs, you can always omit the crust. Just spoon the filling into individual dessert cups. It’s more of a peanut butter cheesecake mouse if you do that.
Without the crust, I’d serve it with drizzled chocolate or sprinkle each serving with chocolate chips. Chocolate really enhances the flavor and color of peanut butter desserts.
I wasn’t planning on adding chocolate to the top of this cheesecake. But, when I removed the springform pan side, it was really plain looking. The cheesecake was begging for some color on top.
I thought about just sprinkling on some chocolate chips to give a contrasting color, but I knew that might add too many carbs. So, I made a small amount of chocolate ganache to drizzle over the top which really made .
The chocolate ganache will harden in the refrigerator. You can omit the chocolate drizzle or coat the entire top of the cheesecake with chocolate if you wish. This rich and creamy cheesecake is sure to be enjoyed by all!
No Bake Peanut Butter Cheesecake
Enjoy this yummy low carb cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.
AuthorLisa | Low Carb Yum
1 1/2cupsalmond flour
STABILIZED WHIPPED CREAM:
1cupheavy whipping cream
2tablespoonsNatviapowdered or 1/4 cup Swerve confectioners
24ozcream cheeseroom temperature
1 1/4cupspeanut butter
1ozunsweetened baking chocolate
1tablespoonNatviapowdered or 2 tablespoons Swerve confectioners
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.
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.
Melt butter and chocolate in a small saucepan or microwave.
Stir in powdered sweetener and vanilla.
Drizzle chocolate sauce over top of cheesecake.
Makes 16 servings
Nutrition per serving: 6.0g net carbs
No Bake Peanut Butter Cheesecake
Amount Per Serving (1 slice)
Calories 443Calories from Fat 360
% Daily Value*
Total Fat 40g62%
Total Carbohydrates 9.2g3%
Dietary Fiber 3.2g13%
* Percent Daily Values are based on a 2000 calorie diet.
In theory, brownies are the perfect food. They’re chocolaty, kinda cakelike, go well with ice cream and have just enough crispy crunch. In reality, brownies can be kind of a pain to make and are a total nightmare for anyone who fears carbs. Except this recipe.
This quick skillet recipe is super-easy to whip up and will satisfy all of your chocolate cravings without a ton of carbs. Now if we could just find a way to take all of the calories out of ice cream, life would be perfect.
Our skillet brownie takes less than 20 minutes to make and serves exactly two. Or one, if you prefer.
Low-carb skillet brownie for two recipe
Nutritional Counts: Food energy: 198 kcal; Total fat: 23.81 g; Calories from fat: 214; Cholesterol: 0 mg; Carbohydrate, by difference: 9.26 g; Total dietary fiber: 4.57 g; Protein: 7.14 g; Sodium: 278 mg
5 tablespoons almond flour
3 tablespoons cocoa powder
3 tablespoons Swerve Sweetener or other granulated erythritol