NO-BAKE GLUTEN FREE & KETO CHEESECAKE FOR-1

FOR THE KETO GRAHAM CRACKER CRUST

• 10 g almond flour
• 10 g very finely chopped pecans
• 1 1/2 Swerve confectioners or xylitol*
• 1/4 teaspoon cinnamon
• pinch kosher salt
• 1 1/2 teaspoons melted grass-fed butter

FOR THE KETO CHEESECAKE

• 40 g sour cream plus more for serving (optional)
• 70 g cream cheese at room temperature
• 28 g grass-fed butter at room temperature
• 1/2 teaspoon vanilla extract
• 1/8-1/4 teaspoon lemon juice to taste
• 2-3 tablespoons Swerve confectioners or xylitol, to taste (we use 2)

SERVING SUGGESTIONS

• heavy or sour cream whipped
• strawberries thinly sliced

INSTRUCTIONS

FOR THE KETO GRAHAM CRACKER CRUST

1. Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in Swerve, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake. 

FOR THE KETO CHEESECAKE

1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
2. Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), Swerve and beat until just combined. 
3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight). 
4. Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries. 

*Be careful with xylitol around your doggies. It is toxic to them.

Yield: Interesting, the recipe title says for one. Reading the article it says it serves 2. I have not made it, just posting for those of you who want KETO recipes.

recipe and photo from

Gnom-Gnom

Personal note: Because of my own health situations, I do not follow either a gluten-free or Keto program. I do from time to time eat something that falls into one of those categories. Unless advised by a doctor to do so, I do not recommend totally following either program long term.

KETO-FRIENDLY ANGEL FOOD CAKE

I do not eat or follow the Keto diet. However, from time to time I do see a recipe I like and this is one of them that meets my diet guidelines.

12 egg whites at room temperature

1 tsp cream of tartar

1 tsp vanilla extract

3/4 cup superfine almond flour

1/4 cup arrowroot powder

1/8 tsp sea salt

1/2 cup monk fruit sweetener

Preheat oven to 350 degrees. Line a round cake pan with parchment paper; set aside.

In a large bowl, beat the egg whites with electric mixer until frothy. Add the cream of tartar and beat until stiff peaks form. Reduce mixer speed to low and add the vanilla.

Fold the dry ingredients slowly into the egg whites. Spoon batter into the prepared pan and bake for 35 minutes. Cool completely before cutting to serve.

Yield: 6 servings

Per serving: 81 calories,2 g fat, 7 g total carbs, 6 g net carbs, 0g fiber, 8 g protein

file photo

LOW CARB KETO JELLO WHIPS

1 box (.3-oz) Sugar Free Orange Jello (or flavor of your choice)

3/4 cup boiling water

1 cup ice water

1 cup plain non-fat Greek yogurt

Pour water into a medium mixing bowl; add jello and stir until completely dissolved. Stir in the ice water (place ice in a 1-cup measuring cup and add water to fill cup). Stir into the jello mixture and stir until ice melts and mixture thickens.

Place jello mixture and Greek yogurt into a blender and blend on high 30 seconds.

Pour mixture into individual serving glasses or a medium bowl and chill for 2 hours.

Per 1 cup: 35 calories, 2 g carbs, 6 g protein

Photo and my version of a recipe from Resolution Eats

Note: I do not follow or promote a KETO diet. I do however eat a KETO recipe from time to time.