Tag Archives: keto

Book News, Desserts

Cool off with Keto Key Lime Cheesecake Pie

Keto Key Lime Cheesecake Pie

Hi, everyone…

How is summer going for you? Too hot?? July was the hot month here in Northern Nevada, but August has been a little cooler. Still, a nice cool dessert recipe is always refreshing. This is a recipe I adapted from Sola Bread for their Keylime Cheesecake Bars. I didn’t use their Keto Granola but substituted an almond flour sugar cookie bottom crust. It’s easy to make and goes well with the cheesecake pie.

I admit, I never seem to get much flavor from any fruit zest, but chefs swear it carries more flavor than the juice. So I put it in. Add a teaspoon more lime juice if you don’t want to use it.

In other news, I am working on a new Asian Cookbook with recipes from China, India, and Thailand. I have a couple of Korean and Japanese recipes in there, also. I plan to have this released by the end of November, but it takes time to make and photograph all the recipes in the book, so fingers crossed I hit that deadline.

Keto Key Lime Cheesecake Pie

Recipe adapted from Sola Bread recipe
by Rene Averett

Crust
1 cup Almond Flour
2 tablespoons granulated Sugar Substitute
2 Tablespoons melted butter

Filling
4 Tbsp Hot water
1 Tbsp gelatin (1 packet)
16 oz cream cheese, softened
4 oz heavy cream
1/3 c sugar-free sweetener
3 Tbsp key lime juice
1 tsp lime zest

Garnish
Whipped topping
lime zest

Preheat oven to 350 degrees (F.) Spray an 8″ pie plate with baking spray.

In a bowl, mix almond flour with melted butter and 2 tablespoons granulated sugar substitute until it begins to pull together. Pour into pie pan and use fingers to press the crust into place on the bottom. Bake for about 10 minutes until the edges are lightly browned.

Add gelatin and hot water to a bowl, stir once and let sit for five minutes. Stir until the gelatin dissolves. If any chunks remain, remove them.

Add the cream cheese to a large bowl and blend until smooth. Add gelatin, cream, sugar substitute (you may use liquid sweetener if you like), lime juice, and zest. Mix until combined. Scrape down the sides as you go. Add one drop of blue and two drops of yellow food coloring to make a pale green mixture if you wish.

Pour the cheesecake mixture into the prepared pie pan and use a spatula to smooth it around evenly. Cover loosely with plastic wrap and refrigerate for 3 to 4 hours to allow it to set.

Cut into 8 slices and serve with whipped topping. Garnish with a little lime zest if you like.

Makes 8 servings.

nutrition information

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Desserts, Drinks, Recipes

A Toast to the New Year

Ginger nog and Chocolate Peppermint Balls

Happy Holidays to All!

I hope your winter holidays have been fabulous this year and have lifted any lagging spirits. We’re coming down to the end of 2022, and many of us are glad to bid adieu to it. Like many of you, I am hoping 2023 will be a much improved year. May it bring peace to parts of the world in unrest, and may we find a way to respect and tolerate one another.

To end the year, I have a pair of delicious treats to offer. One is a low carb variation of the chocolate rum ball, which is usually made with vanilla wafers. This version is made from an almond flour based shortbread cookie. Instead of rum, I used Peppermint Syrup. If you want the spirit version, you can replace the peppermint syrup with peppermint Schnapps.

The second recipe is a simple nog to celebrate the new year. I plan to toast 2023 with it.  Again, it can be made with or without alcohol. The flavor is like gingerbread, and I used sugar-free Gingerbread Syrup. You can also make ginger syrup and use it instead; just add a little extra cinnamon and nutmeg.

Chocolate Peppermint Balls

Chocolate Peppermint Balls

Shortbread Cookies:
2 cups almond flour
½ cup low carb powdered sweetener
2 teaspoon vanilla extract
¼ cup oil
¼ cup butter unsalted and melted
1 teaspoon baking powder

Peppermint Balls
1 cup pecans finely chopped
½ cup low carb powdered sweetener
¼ cup unsweetened cocoa powder
1 teaspoon Peppermint extract
4 tablespoons sugar-free honey
1/4 cup Sugar-free Peppermint Syrup or Peppermint Schnapps
1/4 cup Low-carb Powdered Sugar

Preheat the oven to 350 degrees (F.). Prepare a baking pan with a sheet of parchment paper or a silicone mat.

In a medium bowl, combine all the ingredients for the shortbread cookies and using a mixer, beat until they are well combined and pull together. The dough will be a little loose.

Form the dough into small balls about the size of a walnut, place on the prepared baking pan, and press the top down to flatten. Bake for about 8 to 10 minutes until the cookies are browned around the edges and are lightly brown.

Let cool before continuing.

This will make about 15 cookies.

To make the balls, crumble the cookies into a mixing bowl. This should be a rough crumble about the size of bread crumbs.

Add the pecans, powdered sweetener, cocoa powder, peppermint extract, sugar-free honey, and peppermint syrup.

Mix together until the cookies are moist and the chocolate is evenly distributed. The cookies should be moist, not dry, so if you need to add a little more syrup, add another tablespoon until the ball holds together. Form the dough into 40 evenly-sized balls about one inch in diameter.

Place the balls onto your baking sheet and place them in the freezer for an hour to set.

Roll them into confectioners sugar substitute before serving if you’d like a light dusting. Mine mostly absorbed the powder.

Makes about 40 peppermint balls.

If you like the traditional rum or bourbon ball, use this same recipe and substitute vanilla extract for the peppermint extract and the alcohol of choice for the peppermint syrup.

Ginger Nog

Simple Ginger Nog

1-1/3 cups Unsweetened Almond Milk
1/3 cup Heavy Cream
1/4 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/4 teaspoon Ginger, ground
1 ounce Sugar-free Gingerbread Syrup
1 ounce Whiskey or Rum (or Rum extract)

In a small saucepan, heat almond milk and heavy cream over medium heat to almost a boil. Add cinnamon, nutmeg, and ginger and stir until mixed well. Remove from heat and add syrup and whiskey or rum.

Heat serving glasses with hot water from the faucet so they are warm before pouring the hot mixture into them. Divide the mixture into two glasses, sprinkle a little nutmeg over the top, and serve. Makes two servings.

To make your own Ginger Syrup:
1/2 cup Ginger root, peeled and thinly sliced
2 cups Water
1/3 cup Granulated Sugar Substitute

In a small saucepan, combine the ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.

Cool for an hour, then strain and store it in a clean jar in the refrigerator. This will keep for up to two weeks.

Not crazy about ginger? Try one of these delicious drinks:

Pumpkin Nog     Hot Spiced Low-Carb Cocoa

 

 

Breads, Main Dish, Poultry, Recipes

Yummy Chicken Sandwich

Hot White Alabama Chicken Sandwich

I found this great-tasting recipe on the Ketonia Bread website and had to try it. I adapted it a little and put it on my low carb yeast roll.  If you want easier options for bread rolls, check out the notes at the bottom. You can order Ketonia bread mix from  Amazon.

Hot White Alabama Chicken Sandwich

Recipe adapted slightly from Ketonia.com

1 large Chicken Breast
2/3 cup Mayonnaise
3 tablespoons White Vinegar
1/2 teaspoon Lemon Juice
2/3 teaspoon Pepper
2/3 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Horseradish (optional)
2 large Tomato slices
2 to 4 leaves of lettuce
2 Low Carb Bread Rolls or Buns (see options below)

In a large bowl add mayonnaise, vinegar, lemon juice, pepper, salt, and cayenne. Stir until well-mixed. divide half and put in a small bowl to use for dipping.

Cut the chicken breast in half and pound with a meat tenderizer on both sides. Add the two half breasts to the large bowl of white sauce and stir to coat completely. Cover with plastic wrap and marinate for 1 hour.

Heat 1 tablespoon of oil in skillet. use a fork to lift each chicken piece and allow the excess marinade to drip off. Place chicken breasts in the skillet and cook for 5 to 7 minutes until browned. Use a fork or spatula to turn to the other side and cook until browned. Internal temperature should be 165 degrees or higher.

To Assemble
Cut rolls in half and spread the reserved sauce on the each side. Place a chicken piece on the bottom and top with a slice of tomato and lettuce. Dip into the white sauce as needed while you eat. Delicious. Serves two.

The carbs for your bread roll will depend on which one you choose to use. The options below run from 0 carbs to about 3 net carbs. You can also make this a tortilla wrap.

Nutrition Infd

Bread Roll Options

In addition to making to Ketonia Bread Rolls, you can use a few other easy options.

Easy, Delicious Sandwich Buns

Franz H

Franz White Bread and Hamburger Rolls.

Photo: Cheese Bread Rounds

Cheese Bread Rounds

Savory Sandwich Rounds

Big Delicious Cream Cheese  Biscuits

Curds and Jellies, Desserts, Recipes

Applesauce Topping Is Awesome

Applesauce Topping photo

As I said last post, I had a huge jar of applesauce, so I’ve used it several ways. This one is a recipe from All Recipes that I adapted for low carb. It’s a wonderful topping for ice cream or yogurt. Use a low carb ice  cream and the lowest vanilla yogurt you can find to keep the carbs down. I use CarbMasters yogurt from Kroger Foods, but some people don’t care for the taste. I also use CarbSmart ice cream from Breyers Ice Cream.

With only four ingredients, the recipe is easy. I suspect it would be delicious over vanilla pudding, custard, cheesecake, or even as cake topping. If you don’t like pecans, substitute in walnuts or almonds, or leave them out completely.

If you have any leftover, you can refrigerate it for a few days.

Applesauce Sundae Topping

1/2 cup Unsweetened Applesauce
1 tablespoon Swerve Brown Sugar
1/8 teaspoon Cinnamon
1/4 cup Pecan pieces

In a microwave safe bowl, combined the applesauce, brown sugar, and cinnamon. Cook for one minute. Stir in the pecan pieces.

Alternately, put the applesauce, brown sugar, and cinnamon in a small pan and cook over medium heat until it just comes to a boil. Remove from heat and stir in pecans.

For a slightly richer flavor, add 1 tablespoon butter to the bowl before you microwave or bake. If you like the tang of clove, add a pinch or so to the mixture.

Serve over two scoops of low Carb ice cream.  Tastes like Fall!

Makes 4 servings.

Nutrition Info Image

 

Main Dish, Recipes, Seafood, Vegetables & Salads

About that Salmon Salad

Photo: Salmon and Bacon Salad

Heavy winds and rain are blasting my area as we approach the end of March. (I think it came in like a lion, but not sure it will depart like a lamb.) We can only hope April looks more like spring than March has. When the month started, I promised to post the recipe for a great salmon salad. Then it totally slipped my mind as I started getting more of the St. Patrick’s Day recipes up. But here it is. This works great if you have left-over salmon, or you can grill a piece before you make it. You can also use canned or packaged cooked salmon.

This is another yummy recipe from Paleo Leap’s web site, so it is good for Atkins, South Beach, Keto, and Paleo.

1 cup Salmon, grilled and flaked (8 oz)
1 hard boiled Egg, diced
1 Mini Pepper
1/2 Avocado, diced
2 slices Bacon, cooked and broken into pieces
1/4 Onion, minced
2 tablespoons Mayonnaise (homemade or your preference)
1 pinch Cayenne Pepper
1/2 teaspoon Lemon Juice
1 tablespoon fresh Parsley, minced or 1/2 teaspoon dried Parsley
2 tbsp. Olive Oil
1 drop liquid Sweetener
Sea salt and freshly ground black pepper
2 cups of fresh greens (Spring mix lettuce, spinach, arugula – your choice)

To make the dressing:

In a bowl, add the mayonnaise, parsley, lemon juice, cayenne, sweetener, and olive oil then whisk until it is blended.

In a medium-sized mixing bowl, combine the salmon, diced eggs, bell pepper, avocado, and red onion. Add the mayonnaise mixture and toss it together gently. Cover with plastic wrap and refrigerate until ready to serve.

Divide the greens into two bowls, then top with half the salmon mixture into each bowl. Serve.

Makes two healthy servings.

TIP: If you’d rather have shell fish, make this with shrimp, crab, or lobster instead of salmon. It will work just as well.

Image: Nutrition Info