Keto NY Cheesecake

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Keto New York Cheesecake (adapted from Jim Fobel’s Old Fashioned Baking Book)

  • 5 large eggs, room temperature
  • 2 cups (one pint) sour cream, room temperature
  • 4 (8-ounce) packages cream cheese, room temperature
  • 8 tablespoons (one stick) unsalted butter, room temperature
  • 1 1/2 cups Lakanto Sweetener
  • 1 teaspoon xantham gum
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
Shortbread Crust: (adapted from All Day I Dream About Food)
  • 1 cup almond flour
  • 1/4 cup ground pecan flour (or use more almond flour)
  • 1/3 cup Lakanto Sweetener
  • 1/4 tsp pink salt
  • 1/4 cup butter melted
  1. Preheat the oven to 325F.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
  3. Turn out the mixture into an 10″ springform baking pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.
  4. Remove and let cool while preparing the filling.

Meanwhile, using a stand mixer add all cheesecake ingredients and blend until smooth. Pour into pie crust. Wrap spring-foam pan in foil and place into larger pan. Add water to pan to create a water bath. Bake at 325 for 2 hours and 15 mins.

Keto Sausage Gravy

This sausage gravy can be made up ahead of time to jazz up eggs or made fresh. I like to use my instant pot but you can use stove top as well, just adjust the cooking time.

You’ll need:

  • 1 pound sausage
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Lawry’s Seasoned salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp xantham gum

 

Using an instant pot, brown sausage and add chicken broth. Cook for 5 mins on high pressure. Quick release the instant pot and then add in heavy cream, salt, cayenne pepper and xantham gum. Mix well and serve over keto biscuits or scrambled eggs!

Recipe inspired from: https://jenniferbanz.com/low-carb-biscuits-gravy

 

Keto Meatballs by Keto Rewind

This recipe is pretty straight forward. If you don’t like beef you can easily swap the meat portion with ground chicken or ground turkey. Instead of using breadcrumbs you can use a combination of parmesan cheese and almond flour. Here’s how I make my keto meatballs!

Ingredients:

  • 3 pounds ground beef
  • 1-1/2 cups super fine almond flour
  • 1/2 cup grated parmesan cheese
  • 2 TBS Italian seasoning
  • 2 teaspoons pink salt
  • 1-2 tsp garlic powder
  • 1-2 tsp onion powder

 

Combine all ingredients together and mix well in a large bowl. Using an ice cream scoop or spoon, roll out 1.5″ diameter meatballs. Place on a cookie sheet lined with parchment paper and bake 375 degrees for 15 mins. Turn meatballs and bake again for another 10-15 mins.

Christmas Day Keto Menu

Here’s what we decided to make for our Christmas menu to stay on track with keto. After tracking my blood ketones and blood glucose with my KetoMojo, I’m happy to report I’m still in ketosis! The keto menu for Christmas is going to be:

I hope you enjoyed this video. Comment below with your thoughts!

Merry Christmas, Happy Holidays and Happy New Year!

 

 

Keto Christmas Eve Recipes

  • 1 cup of pecans chopped
  • 5 tbs of butter
  • 5 tbs of heavy cream
  • 1/2 tsp of vanilla
  • pinch of salt
  • 1/2 cup of sugar replacement such as Lakanto Classic
  • 1 bar of Lilly’s chocolate

Saucepan: melt butter, add pecans and toast for 5 mins. Add  heavy cream, vanilla, salt, and sweetener. Cook until golden brown and thick. Do not burn! Refrigerate.

Melt chocolate and spread on top. Refrigerate for 30 mins. Break into bark.


Keto Key Lime Pie

Recipe from All Day I Dream About Food


Keto New York Cheesecake (adapted from Jim Fobel’s Old Fashioned Baking Book)


Keto Thumbprint Cookies

Recipe from Keto Connect  and I have used this recipe for the shortbread portion of the cookie. I used Lily’s Chocolate Peanut Butter Cups for the center treat as well.


Herb Crusted Prime Rib on the Smoker (original recipe here)

350 for 3 hrs on smoker

  • 1 Tablespoon fresh garlic, finely chopped
  • 2 Tablespoons fresh basil, finely chopped
  • 2 Tablespoons fresh oregano, finely chopped
  • 2 Tablespoons fresh Italian parsley, finely chopped
  • 2 Tablespoons fresh rosemary, finely chopped
  • 1-1/2 Tablespoons Lawry’s Seasoned Salt
  • 1 Tablespoon freshly ground black pepper
  • 4 Tablespoons olive oil
  • 6 garlic cloves

Keto Chocolate Chip Cookies

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Keto Squash Casserole by Keto Rewind


Keto Rewind Italian Biscotti

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Easy Keto Eggs Benedict / Hollandaise Sauce

My dad joined me today while we filmed our Saturday breakfast favorite. This is such an easy breakfast to make and it’s very filling to curb hunger cravings all day! I used Keto Connect’s airfryer biscuit recipe and made a tiny change for the biscuit portion of this recipe. You can see their complete recipe with this LINK.  You only need egg yolks, lemon juice, melted butter and cayenne pepper for this delicious and easy keto hollandaise sauce.

I did use an air fryer to make this biscuits. You can use and oven instead but you may need to adjust the baking time. Here’s how to make them:

  • 1 cup super fine almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp pink salt
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • 2 tbsp melted butter
  • 2 tbsp sour cream

Mix the dry ingredients together and then the wet ingredients. Mix all and divide into 5 large biscuits or 9 small biscuits. I lined my air fryer with parchment paper to avoid the biscuits sticking and then baked them at 400 degrees for 10 mins. Cooking times vary depending on biscuit size!

For the hollandaise sauce you just need 4 ingredients:

  • 4 egg yolks
  • 1 TBS fresh squeezed lemon juice
  • 8 TBS (1 stick) melted butter
  • 1/2 tsp cayenne pepper

In a small sauce pan on low heat, whisk yolks until thickened without cooking them. The trick is to manage the heat to warm and thicken them without cooking them. Remove from heat quickly if the yolks begin to cook. Once thickened, slowly add melted butter 2 tablespoons at a time and whisk slowly. Repeat until all butter is combined. Lastly, add lemon juice and cayenne pepper.

Poach an egg using 1 cup of water in a microwave safe bowl. Our microwave cooked it in 45 seconds but you may need longer based on your microwave. Remove poached egg with a slotted spoon and place on paper towel to dry.

Take the keto biscuit and cut in half. Add cooked Canadian bacon to eat half. Layer poached eggs on each half and top with the hollandaise sauce. Enjoy!

Is Erythritol A Healthy Sweetener?

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Have you ever wondered what sweeteners to go with on a low-carb diet? I get asked about Erythritol all the time. I won’t recap all the details from the article here, but here are the fundamentals you need to know about erythritol.

Erythritol:

  • Is a sugar alcohol that comes from fruit, vegetables, or the fermentation of wheat, bacteria, and corn. 
  • Has a glycemic index of 0 and is one of two non-caloric sugar alcohols.
  • Is well-tolerated with few side effects, has close to zero net carbs, and even has some potential health benefits. 
  • Can also improve the mouth feeling of food and mask certain unwanted aftertastes such as bitterness or mask other intense sweeteners.
  • Can be used in a 1:1 ratio as you would use sugar which means that the food product you use it in has a texture closer to its sugar heavy alternative.  

 

Therefore, erythritol is a great choice for keto. It has few side effects, virtually no calories, and zero carbs while offering possible health benefits. 
Stevia and Allulose are great too! Perfect Keto has a great deep dive article on Erythritol HERE Check it out!

Week 42 Keto Journey

Week 42 of my keto journey was a fun week because it included both a holiday and a 10 day vacation. My family and I went to Florida to visit my in-laws which meant this would be a planned time where we temporarily went off the ketogenic lifestyle. My in-laws were introduced to keto over the summer when they visited us and to my surprise are still doing keto! That made staying keto the first 5 days pretty easy. We all decided to have a regular menu for Thanksgiving and enjoy our time together. Being a planned “cheat” made it easier for me to deal with the mental guilt of any weight gain.

After enjoying Thanksgiving with all the fixin’s I did not return to the ketogenic lifestyle until today. So after 5 days off keto I gained 8 pounds! I’m not upset because I planned for this but I do feel like ass. My plan is to do a beef and butter fast to get re-focused and back on track. I had a bunch of success last time I did a beef and butter fast so that’s why I’m going back to it this week to get rid of all the inflammation and bloat from the past 5 days. Plus, my sugar cravings are out of control…almost making me feel maniac about it! So if you’re like me, use every tool in your wheelhouse to get back on track!

I will be doing daily what I ate in a day videos to show you what I am eating and to keep myself accountable.

In the photos below you can see the difference in my body with 8 pounds of inflammation. Incredible, right?! At least it’s not permanent. I’m just glad that I found out that you don’t have to feel like this forever. My new normal is keto and I’m ready to feel amazing again!

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Keto Turkey Meatballs II


Here is another fabulous recipe that I made and reviewed on my YouTube channel that was a little more keto friendly than my family’s old recipe. I actually make these all the time and they make for great snacks, entrees, sides with a bonus of being kid approved. I found this recipe while browsing on Pinterest from a website called Taste And See. There’s so many fabulous recipes on that site so be sure to check them all out. I want to make sure the credit goes to the recipe creator so I’m going to link the recipe here.

I did take the time to calculate the macros for you though!

The serving size is 6 tiny meatballs which is 4 ounces raw but ends up weighing around 3 ounces cooked. The macros for this amount as as follows:

  • 1g Net Carbs
  • 3g Total Carbs 
  • 2g Fiber 
  • 27g Fat 
  • 26g Protein 
  • 363 Calories 

I will decide how many to enjoy based on my macros for the day. Some days I’ll have 2x the serving!

 

Low Carb Italian Pot Roast

This is my absolute favorite dish that my mom makes. Every birthday or special occasion has me begging her for me to make this family recipe. Prior to my keto days, we would serve this over pasta or no yolk noodles but then we evolved into using mashed potatoes as the base. Since the family is now low carb and keto, we’ll use this recipe as itself for the meat or occasionally we’ll serve over “zoodles” or green beans.

You can use an instant pot, crock pot or dutch oven to make this low carb pot roast. Just adjust the cooking time based off which method you used to cook it. It takes about 3 hours in my instant pot but my mom uses a dutch oven and it takes 4 hours. Anyways, the secret ingredient is what makes this recipe so special. Who would even know it’s cinnamon that makes this taste so divine?! Trust me on this! Here’s how you make it!

Ingredients:

  • 4-5 pound chuck roast
  • 24 ounces (4 small cans or 2 big cans) of tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons pink salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon oregano
  • 4-6 cups of water
  • 4 tablespoons cinnamon
  • 2 tablespoons avocado oil

 

In a large mixing bowl, combine tomato paste, garlic powder, onion powder, salt & pepper, oregano and water. Mix well. Add cinnamon and water and set aside.

Meanwhile, add avocado oil to instant pot on the saute mode and brown the sides of your chuck roast. This step seals in the flavor.

Add sauce to chuck roast and cook on high pressure for 120 minutes. Check your roast and finish with another 45 -60 mins or until the meat shreds easily. Once cooked, separate any remaining fat or gristle from the meat and shred. Add meat back to sauce and discard the membranes/fat/etc.

Makes 10 servings

Macros:

15g Net Carbs

20g Total Carbs
4g Fiber
30g Fat
51g Protein
561 Calories