These ranch cauliflower bites are beyond tasty and simple to make! I love the ranch coating and crispy texture of this delicious low carb appetizer.  Let me show you how to make these ranch cauliflower bites so that you can bring them to your next party or event.

Don’t these look amazing?!   They taste even better you guys!  Let’s get right to cooking shall we?!

What you will need:

• 1 medium head of cauliflower, cut into florets
• ½ cup almond flour
• 2 Tbsp ranch seasoning
• 1 egg, beaten
• 1 Tbsp heavy whipping cream

How to make these ranch cauliflower bites:

1. Preheat the oven to 350 degrees. 
2. Place the egg into a bowl with the heavy whipping cream and whisk to combine. 

3. Add the almond flour and ranch seasoning to a shallow plate and stir to mix.

4. Dip the cauliflower into the egg mixture and then dredge in the almond flour mixture. 

5. Place the dipped cauliflower bites onto a parchment lined baking sheet and into the oven 

6.  Bake for 20-25 minutes until browned on the outside and they have reached your desired level of doneness.  Serve with homemade cheese sauce or ranch dressing.

Even my kids love these cauliflower bites!  I think that is the combination of ranch flavour and crispy coating.  Or maybe its the cheesy dipping sauce??  Whichever it is, I’m just happy that they’re eating more vegetables.

Tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

I plan to make this recipe at our next Super Bowl party since pretty much everyone there is now following a ketogenic diet.  Bonus that these are low carb AND delicious so they are sure to be loved by everyone, keto or not.  I have been following a ketogenic lifestyle for years with much success.  Check out my Keto Beginner Guide for all of the details!

These ranch cauliflower bites make a delicious keto friendly appetizer to share.  Would you share or save them all for yourself?!

Ranch Cauliflower Bites Recipe

Yield: 5 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These ranch cauliflower bites make a delicious keto friendly appetizer to share.

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Ingredients

• 1 medium head of cauliflower, cut into florets
• ½ cup almond flour
• 2 Tbsp ranch seasoning
• 1 egg, beaten
• 1 Tbsp heavy whipping cream

Instructions

1. Preheat the oven to 350 degrees. 
2. Place the egg into a bowl with the heavy whipping cream and whisk to combine. 
3. Add the almond flour and ranch seasoning to a shallow plate and stir to mix. 
4. Dip the cauliflower into the egg mixture and then dredge in the almond flour mixture. 
5. Place the dipped cauliflower bites onto a parchment lined baking sheet and into the oven 
6. Bake for 20-25 minutes until browned on the outside and they have reached your desired level of doneness.

The post Ranch Cauliflower Bites Recipe appeared first on Keto Foodie.

I freaking love Pachos from Kelly O’Bryans restaurant and finally decided to make my own keto pacho chicken recipe. 

Since starting to follow a ketogenic lifestyle I have craved Pachos something fierce.  Whenever we go out for dinner at Kelly O’s I would order chicken fajitas with pacho sauce just to get a little taste of my favorite dish.  I came up with this keto pacho chicken recipe so that I could enjoy the amazing flavour combination of emerald isle dressing, bacon, cheese and green onions at home.

Covering chicken breast with pacho toppings has totally satisfied my craving for this iconic dish.  I think that this would be fun to try on steamed cauliflower or baked radishes too.

Ingredients:

• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1 Tbsp white vinegar
• 1/8 tsp dried basil
• 1 tsp stevia granulated sweetener
• Pinch of garlic powder
• Pinch of salt and pepper
• 1 chicken breast, cooked and cubed
• 1/4 cup tex mex shredded cheese
• 1 slice of bacon , cooked and diced
• 1/2 green onion stalk, diced

How to make keto pacho chicken:

• Combine first seven ingredients to make Emerald Isle sauce. Set aside.
• Line a baking sheet with parchment paper. Layer with chicken, cheese and bacon.
• Broil on low for 5 mins or until cheese is all melted.
• Top with green onions and serve with sauce.

Tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

Keto Pacho Chicken Recipe

Yield: 1 serving

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

This keto pacho chicken recipe is a delicious, low carb alternative to traditional pachos.

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Ingredients

• 1/4 cup mayonnaise
• 1 tsp yellow mustard
• 1 Tbsp white vinegar
• 1/8 tsp dried basil
• 1 tsp stevia granulated sweetener
• Pinch of garlic powder
• Pinch of salt and pepper
• 1 chicken breast, cooked and cubed
• 1/4 cup tex mex shredded cheese
• 1 slice of bacon , cooked and diced
• 1/2 green onion stalk, diced

Instructions

1. Combine first seven ingredients to make Emerald Isle sauce. Set aside.
2. Line a baking sheet with parchment paper. Layer with chicken, cheese and bacon.
3. Broil on low for 5 mins or until cheese is all melted.
4. Top with green onions and serve with sauce.

The post Keto Pacho Chicken Recipe appeared first on Keto Foodie.

I am super excited to share this yummy mini brownie keto cake recipe with you today.  It’s delicious, easy to make and gluten free.  A winning combination in my books!  I love anything that involves the words “brownie” and “keto”.  Check out how to make this mini brownie keto cake…

This keto brownie recipe makes the perfect mini cake that would be great for celebrating a birthday or special occasion.  I love that this dish is keto compliant and low carb.

What you will need:

• ⅓ cup almond flour
• 3 Tbsp Swerve confectioners sugar substitute
• ½ tsp baking powder
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1 Egg
• 4 Tbsp butter, melted
• 2 Tbsp Lily’s baking chips
• 2 Tbsp pecans, chopped

How to make this mini brownie keto cake recipe:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, stir together the almond flour, baking powder, cocoa powder and Swerve sugar substitute.

3. Add the egg, vanilla and melted butter to the dry ingredients, beat on high until smooth.

4. Stir in the pecans and Lily’s baking chips.

5. Separate the batter into two separate well-greased ramekins.

6. Cook the cakes for 15 minutes in the oven.

7. Let the cakes rest before serving with your favorite keto-friendly topping.  We love to make our own sugar-free vanilla icecream (recipe coming soon).

Tips for keto baking:

• Find low carb substitutions for your current favorite recipes.  Like almond flour instead of wheat flour and stevia instead of cane sugar.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

Flour Alternatives:

• Almond flour is my personal favorite for consistency and flavour.  I like to purchase the Kirkland brand almond flour from Costco.
• Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour.  I like the Red Mill brand.
• Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.

Sugar Alternatives:

• Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.  
• Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
• Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.

What would you pair with this mini brownie keto cake recipe?!

Mini Brownie Keto Cake

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This yummy mini brownie keto cake recipe is delicious, easy to make and gluten free. 

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Ingredients

• ⅓ cup almond flour
• 3 Tbsp Swerve confectioners sugar substitute
• ½ tsp baking powder
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1 Egg
• 4 Tbsp butter, melted
• 2 Tbsp Lily’s baking chips
• 2 Tbsp pecans, chopped

Instructions

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, stir together the almond flour, baking powder, cocoa powder and Swerve sugar substitute.

3. Add the egg and melted butter to the dry ingredients, beat on high until smooth.

4. Stir in the pecans and Lily’s baking chips.

5. Separate the batter into two separate well-greased ramekins.

6. Cook the cakes for 15 minutes in the oven.

7. Let the cakes rest before serving with your favorite keto-friendly topping.

The post Mini Brownie Keto Cake Recipe appeared first on Keto Foodie.

This keto pumpkin pie cheesecake is perfect for those who are following a ketogenic diet.  This delicious low carb dessert combines the rich flavour of cheesecake and pumpkin pie.  This will quickly become one of your favorite dessert recipes, whether you are keto or not.

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions like this one.  You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.

How to make this keto pumpkin pie cheesecake:

1. Preheat the oven to 350 degrees.

2. Place crust ingredients into a food processor and pulse until a soft dough forms. 

3. Press dough into a greased 7″ spring form pan. 

4. Bake for 12-15mins.  Let cool.

5. In a stand mixer, combine cream cheese, pumpkin puree and Swerve. 

6. Mix until well combined, about 3 mins. 

7. Add whipping cream, salt, pumpkin pie spice and vanilla.   

8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

9. Pour mixture onto cooled crust and spread evenly. 

10. Place in the freezer for 3 hours or in the fridge overnight to set.

11. Combine whipping cream and swerve and beat together until stiff peeks form. 

12. Pipe topping onto the cake and dust with cinnamon (optional) before serving.

So good right?!  This really is the perfect dessert for family gatherings.  I love making this keto pumpkin pie cheesecake for special occasions, especially ones that involve turkey!  

The light flavours of this cake seriously melt in your mouth.

More tips for keto baking:

• Find low carb substitutions for your current favorite recipes.  Like almond flour instead of wheat flour and stevia instead of cane sugar.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

When I recently hosted a keto potluck I had friends try this cheesecake, my Keto Chocolate Almond Caramel Cheesecake, this Keto Fatso Salted Caramel Cheesecake and my Keto Blackberry Cheesecake to help me decide which one was the best.  Needless to say, we never did come up with a winner, they’re all delicious!

Cut the cheesecake into sixteen servings.  Each serving is:

219 calories

4.5g protein

3.5g carbohydrates

23g fat

If I had to chose I would say that this cheesecake is my favorite by just a smidge because of the light combination of flavours.  I also like that it is the lowest carb of all of my cheesecake recipes and low calorie as well.  This recipe was originally published on Homemade Heather.

Keto Pumpkin Pie Cheesecake Recipe

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 12 minutes

Additional Time: 3 hours

Total Time: 3 hours 32 minutes

This keto pumpkin pie cheesecake is so yummy! The rich pumpkin filling and light whipping cream is a delicious combination.

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Ingredients

• Cream cheese filling
• 16 oz cream cheese, room temperature
• 1/2 cup pure puréed pumpkin
• 1/2 cup Swerve, confectioners
• 1/2 cup heavy whipping cream
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• Crust
• 1.5 cups almond flour
• 2 Tbsp Swerve, granulated
• 1/4 cup butter, room temperature
• Whip cream topping
• 1 cup heavy whipping cream
• 2 Tbsp Swerve, granulated
• 1/2 tsp cinnamon (optional)

Instructions

Preheat the oven to 350 degrees.

Place crust ingredients into a food processor and pulse until a soft dough forms. 

Press dough into a greased 7" spring form pan. 

Bake for 12-15mins.  Let cool.

In a stand mixer, combine cream cheese, pumpkin puree and Swerve. 

Mix until well combined, about 3 mins. 

Add whipping cream, salt, pumpkin pie spice and vanilla. 

Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

Pour mixture onto cooled crust and spread evenly. 

Place in the freezer for 3 hours or in the fridge overnight to set.

Combine whipping cream and swerve and beat together until stiff peeks form. 

Pipe topping onto the cake and dust with cinnamon (optional) before serving.

The post Keto Pumpkin Pie Cheesecake Recipe appeared first on Keto Foodie.

These keto lemon pepper wings are so yummy!

Everyone knows that when it comes to wings, I am a bit of a connoisseur.  You can often find me at our local restaurant for “wing Wednesday” where I am avidly taste testing new flavours.  This lemon pepper wing recipe is one of my favorite at home appetizers.  They are crispy, tart and absolutely delicious!

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions like this one.  You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.

How to make these keto lemon pepper wings:

1. Place the wings on a parchment lined baking sheet.

2. Bake in the oven at 375 for 10 minutes.

3. Combine the remaining ingredients in a small mixing bowl. 

Tip: Use almond flour to create a low carb breading for these wings.  You can substitute your breading of choice as desired.  Baking powder can be used for crispier wings or try crushed pork rinds for more of a crunch.

4. Remove the wings from the oven and coat them in the lemon pepper mixture.

5. Return to the oven and bake for an additional 20-25 mins, flipping the wings half way.

6. Serve with a wedge of lemon.

More tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

[wide-button]How I Quit Sugar eBook[/wide-button] 

I love the crisp, tangy flavour of these keto lemon pepper wings!  We also love these Keto Teriyaki Wings and Keto Sweet Buffalo Wings for serving to guests at parties.  When you make them, please leave a review to let me know what you think…

Keto Lemon Pepper Wings Recipe

Yield: 2 lbs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These keto lemon pepper wings are perfectly tart and flavourful.

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Ingredients

• 2lbs chicken wings
• 1/4 cup almond flour (or baking powder)
• 5 tsp true lemon (dehydrated lemon zest)
• 1 tsp fresh ground pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Instructions

Place wings on a parchment lined baking sheet.

Bake in the oven at 375 for 10 minutes.

Combine the remaining ingredients in a small mixing bowl.

Remove wings from the oven and coat in the lemon pepper
mixture.

Return to the oven and bake for an additional 20-25 mins.

Serve with a wedge of lemon.

**Use baking powder instead of almond flour for crispier
wings.

The post Crispy Keto Lemon Pepper Wings Recipe appeared first on Keto Foodie.

We seriously love this keto sweet buffalo wings recipe!

It combines the heat of Frank’s buffalo sauce with the sweet flavour of brown sugar Swerve.  This appetizer recipe is perfect for those who are following a low carb or keto lifestyle and is absolutely delicious!

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions like this one.  You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.

How to make these keto sweet buffalo wings:

1. Place wings on a parchment lined baking sheet.

2. Bake in the oven at 375 for 10 minutes.

3. Gather ingredients.  Tip: Use Swerve sugar substitute.  I like the brown sugar substitute but any Swerve or stevie sweetener would work.

4. Combine the buffalo sauce and swerve in a small mixing bowl.

5. Remove wings from the oven and coat in sauce.

6. Return to the oven and bake for an additional 20-25 mins.

7. Serve with ranch or blue cheese sauce for dipping.

More tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

[wide-button]How I Quit Sugar eBook[/wide-button] 

So good right?!  Trust me, these wings taste even better than they look!

We also love these Keto Lemon Pepper Wings and Keto Teriyaki Wings Recipe for appetizer parties.  When you make this keto sweet buffalo wings recipe please let me know by leaving a review!  

Keto Sweet Buffalo Wings Recipe

Yield: 2 lbs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These keto sweet buffalo wings are perfectly sweet and spicy. Make this tasty appetizer recipe for your next party or event.

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Ingredients

• 2lbs chicken wings
• 2 Tbsp Swerve, brown sugar substitute
• 1/2 cup Franks Red Hot Buffalo sauce

Instructions

Place wings on a parchment lined baking sheet.

Bake in the oven at 375 for 10 minutes.

Combine the buffalo sauce and swerve in a small mixing bowl.

Remove wings from the oven and coat in sauce.

Return to the oven and bake for an additional 20-25 mins.

Serve with ranch or blue cheese sauce for dipping.

The post Keto Sweet Buffalo Wings Recipe appeared first on Keto Foodie.

We love the sweet and sticky flavour of these wings but especially enjoy that they are keto compliant.  With the use of a few sugar-free keto ingredients we can enjoy one of our favorite teriyaki wing recipes, guilt free!

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions like this one.  You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.

Just look at that glossy teriyaki sauce coating these wings!  Seriously, it is so good.

How to make these keto teriyaki wings:

1. Place wings on a parchment lined baking sheet.

2. Bake in the oven at 375 for 10 minutes.

3. Mix the water and xanthum gum in a small bowl until well combined.

4. Combine the remaining ingredients in a sauce pan and heat over medium until they come to a boil.

5. Remove from the heat and whisk in xanthum gum.

6. Bring to a boil once more, whisking constantly until the sauce starts to thicken. 

7. Remove from heat and set aside.

8. Remove wings from the oven and coat in the teriyaki sauce.

9. Return to the oven and bake for an additional 20-25 mins.

10. Flip the wings halfway through baking.

11. Sprinkle with sesame or poppy seeds (optional).

More tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

I also love these Keto Lemon Pepper Wings and Keto Sweet Buffalo Wings (coming soon) for serving to guests at any of our parties.  When you make this keto teriyaki wings recipe please let me know by leaving a review!  

Keto Teriyaki Wings Recipe

Yield: 2 lbs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This keto teriyaki wings recipe is absolutely delicious and keto friendly. The teriyaki sauce is perfectly low carb, sweet and sticky!

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Ingredients

• 2lbs chicken wings
• 2 Tbsp Swerve brown sugar substitute
• 10 Tbsp coconut aminos
• 2 Tbsp red wine
• 2 Tbsp Lakanto sugar free syrup
• 1 Tbsp grated fresh ginger
• 2 cloves minced garlic
• 1/4 tsp xanthum gum
• 1 tbsp water
• Sesame or poppy seeds (optional)

Instructions

Place wings on a parchment lined baking sheet.

Bake in the oven at 375 for 10 minutes.

Mix the water and xanthum gum in a small bowl until well
combined.

Combine the remaining ingredients in a sauce pan and heat
over medium until they come to a boil.

Remove from the heat and whisk in xanthum gum.

Bring to a boil once more, whisking constantly until the sauce starts to thicken. 

Remove from heat and set aside.

Remove wings from the oven and coat in the teriyaki sauce.

Return to the oven and bake for an additional 20-25 mins.

Flip the wings halfway through baking.

Sprinkle with sesame or poppy seeds (optional).

The post Keto Teriyaki Wings Recipe appeared first on Keto Foodie.

Blackberries are one of the lowest carb fruits which makes them perfect for using in this cheesecake recipe.  The combination of rich cheesecake filling and sweet blackberry sauce topping is beyond delicious!

Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions like this one.  You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.

How to make this keto blackberry cheesecake:

1. Preheat the oven to 350 degrees.

2. Place crust ingredients into a food processor and pulse until a soft dough forms. 

3. Press dough into a greased 7″ spring form pan. 

4. Bake for 12-15mins.  Let cool.

5. In a stand mixer, combine cream cheese and Swerve. 

6. Mix until well combined, about 3 mins. 

7. Add whipping cream and vanilla. 

8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

9. Pour mixture onto cooled crust and spread evenly. 

10. Place in the freezer for 3 hours or in the fridge overnight to set.

11. In a medium pan heat blackberries and Swerve. 

12. Crush the berries into a pulp as they cook. 

13. Mix xanthum gum and water. 

14. Add to berry mixture, combine well and bring to a boil. 

15. Remove from heat and allow to cool for at least 5 minutes before using a hand blender to blend the berry mixture until smooth. 

16. Pour over the cheesecake, top with fresh blackberries and serve.

Doesn’t this blackberry cheesecake look amazing?!  It tastes even better, promise!

Adding low carb vanilla ice cream or whipping cream would make this a truly decadent dessert.

When I recently hosted a keto potluck I had friends try this cheesecake, my Keto Chocolate Almond Caramel Cheesecake, a Keto Pumpkin Pie Cheesecake and a Keto Fatso Salted Caramel Cheesecake to help me decide which one was the best.  Needless to say, we never did come up with a winner, they were all delicious!

Friends who are not following a keto lifestyle would never know that this is a low carb treat.

More tips for keto baking:

• Find low carb substitutions for your current favorite recipes.  Like almond flour instead of wheat flour and stevia instead of cane sugar.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

When you try this keto blackberry cheesecake please let me know how you like it by leaving a review!

Keto Blackberry Cheesecake

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

This keto blackberry cheesecake is totally delicious. It's perfectly low carb and easy to make for those following a ketogenic lifestyle.

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Ingredients

• Crust
• 1.5 cups almond flour
• 2 Tbsp Swerve, granulated
• 1/4 cup butter, room temperature
• Bake 12 - 15 mins
• Cheesecake Layer
• 16 oz cream cheese, room temperature
• 1 cup Swerve, granulated
• 2/3 cup heavy whipping cream
• 2 tsp vanilla extract
• Blackberry Topping
• 12 oz fresh blackberries
• 2 Tbsp Swerve, granulated
• 1/2 tsp Xanthum gum
• 2 Tbsp water

Instructions

Preheat the oven to 350 degrees.

Place crust ingredients into a food processor and pulse until a soft dough forms. 

Press dough into a greased 7" spring form pan. 

Bake for 12-15mins.  Let cool.

In a stand mixer, combine cream cheese and Swerve. 

Mix until well combined, about 3 mins. 

Add whipping cream and vanilla. 

Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

Pour mixture onto cooled crust and spread evenly. 

Place in the freezer for 3 hours or in the fridge overnight to set.

In a medium pan heat blackberries and Swerve. 

Crush berries into a pulp as they cook. 

Mix xanthum gum and water. 

Add to berry mixture, combine well and bring to a boil. 

Remove from heat and allow to cool for at least 5 minutes before using a hand blender to blend the berry mixture until smooth. 

Pour over the cheesecake, top with fresh
blackberries and serve.

The post Keto Blackberry Cheesecake appeared first on Keto Foodie.

Whenever friends request the recipe I simply send them a copy but finally, after doing this forever, I’m taking the time to share it here.  Now I can give y’all the link and instructions for my go-to keto friendly bread recipe!

Once I adapted to a ketogenic lifestyle I soon discovered that low carb bread substitutes were either super expensive or tasted like cardboard.  Not so with this recipe!  I seriously use it at least once a week when I need a quick bread for keto meal planning. 

I use this keto mug bread for:

• English muffins in eggs benedict
• Toast with peanut butter 
• Dipping in soup
• Sandwich making
• Keto cinnamon buns
• Tuna melts
• and tons more!

All you need is four ingredients:

• 1 Tbsp melted butter
• 4 Tbsp almond flour
• 1/2 tsp baking powder
• 1 egg

Mix all four ingredients into a microwave safe mug and microwave on high for 90 seconds.  Be sure to mix all of the ingredients thoroughly or the bread will have a funny consistency and be too dry or too moist in spots.

I experiment with this mug bread recipe all the time!  Because it’s a single serving, the ingredients are not that expensive so why not mix it up?  Try adding stevia, cinnamon, garlic powder, salt, rosemary, true lemon, cocoa etc.  Not all at once of course lol. 

You can also put the ingredients into an oven safe dish and bake for 15 minutes at 350 degrees if you want to avoid the microwave all together.  Or pour the batter into silicone muffin liners for quick low carb cupcakes to take to your next party.  The possibilities are truly endless!

More tips for keto cooking:

• Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

Quick Keto Mug Bread Recipe

Yield: 1 serving

Prep Time: 1 minute

Cook Time: 1 minute 30 seconds

Total Time: 2 minutes 30 seconds

This quick keto mug bread recipe is a staple in my keto kitchen! It's a great substitute for grilled cheese, garlic toast and english muffins.

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Ingredients

• 1 Tbsp melted butter
• 4 Tbsp almond flour
• 1/2 tsp baking powder
• 1 egg

Instructions

Melt butter in a standard sized mug.

Add flour, baking powder and egg to mug.

Mix well.

Cook for 90 seconds in a microwave.

This 90 second mug bread recipe was originally seen on Homemade Heather.

The post Quick Keto Mug Bread Recipe appeared first on Keto Foodie.

I simply could not wait to share this recipe with you today.  I have adapted one of my favorite cookie recipes to be sugar free and low carb while still remaining delicious!  You are going to love this keto caramel turtle cookie recipe…

These caramel turtle cookies take a bit of work to make but I promise you that they are totally worth the effort.  They have quickly become a family favorite because of the rich combination of flavours and textures.

If you love the combination of chocolate, caramel and pecans that is signature of a traditional Turtle candy then you are sure to absolutely love, love, love these cookies!

How to make these Keto Caramel Turtle Cookies:

Shape dough into 1″ balls, dredge balls in egg white, roll in chopped pecans and place on baking sheet covered in parchment paper.

Use thumb to create an indentation in the centre of each cookie.

Bake in oven for 10 minutes. Do not over bake, cookies will seem soft still.  Re-press indentations if needed and allow cookies to cool on a wire rack. 

In a small pot, make caramel.  Tip: add a pinch of xanthan gum to the caramel mixture to help it thicken if needed. Use a teaspoon to fill indentations in the cookies with caramel.

Sprinkle with coarse sea salt.

Melt chocolate in the microwave and drizzle over cookies.  Tip: put chocolate chips into a plastic bag before melting, melt the chocolate then cut a corner from the bag before drizzling over cookies.

I think that drizzling the dark chocolate all over these turtle cookies has to be my favorite part.  It just finishes them off and gives them a truly decadent look.  I have adapted this recipe from my salted caramel cookie recipe and used ingredients that are sugar free, low carb and keto friendly.  If you are looking for alternatives for other recipes you could try these:

Flour Alternatives:

• Almond flour is my personal favorite for consistency and flavour.  I like to purchase the Kirkland brand almond flour from Costco.
• Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour.  I like the Red Mill brand.
• Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.

Sugar Alternatives:

• Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.  
• Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
• Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.

These cookies are perfect for the holidays and look amazing on a cookie tray for Christmas parties and gatherings.  I plan on adding a few of them to my annual keto baking exchange this year.  They take a while to make but are absolute show stoppers which makes all the time and effort worth it in my opinion.

Tips for Holiday Baking:

• Double or triple recipes to make large batches of goodies.  This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
• Pick holiday recipes that compliment each other and look good plated together.  
• Participate in a Holiday Baking Exchange!  This is a great way to prepare for a season of holiday entertaining.
• Start baking early and store goodies in the freezer until they are needed.  I use these large Rubbermaid food storage containers (aff link) to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.

Would you share these cookies with friends?  They are so good that I have a hard time sharing and often just keep them in the freezer to pair with my morning coffee.  Maybe just give friends this keto caramel turtle cookie recipe and they can make their own?!  LOL

Keto Caramel Turtle Cookies

Yield: 2 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These keto caramel turtle cookies are absolutely to die for and perfect for those who are following a ketogenic lifestyle and want a decadent treat.

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Ingredients

• 1 cup almond flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup butter
• 1/3 cup granulated Swerve sweetner
• 1/3 cup brown sugar Swerve sweetner
• 1 large egg (separated)
• 1 tsp vanilla
• 2 Tbsp heavy cream
• 1 1/4 cup finely chopped pecans
• 2 Tbsp butter
• 1/4 cup heavy cream
• 3/4 cup granulated Swerve sweetner
• Pinch of salt
• 2 Tbsp coarse sea salt
• 3 oz Lily's dark chocolate chips

Instructions

Preheat the oven to 350 degrees.

Mix together first three ingredients. Set aside.

Combine butter, sweetener, egg yolk, vanilla and 2 Tbsp cream.

Add dry ingredients to wet ingredients and mix well.

Form dough into a ball and refrigerate for at least an hour.

Shape dough into 1" balls, dredge balls in egg white, roll in chopped pecans and place on baking sheet covered in parchment paper.

Use thumb to create an indentation in the centre of each cookie.

Bake in oven for 10 minutes. Do not over bake, cookies will seem soft still.

Re-press indentations if needed and allow cookies to cool on a wire rack.

Add butter to a small cooking pot and heat over medium until melted.

Add granulated Swerve, heavy cream and salt and heat until the sweetener is dissolved and the mixture is gently bubbling.

Turn heat to low and stir consistently until caramel darkens and starts to thicken (about 2 minutes). Remove from heat.

Use a teaspoon to fill indentations with caramel.

Sprinkle with coarse sea salt.

Melt chocolate in microwave and drizzle over cookies.

This keto caramel turtle cookie recipe was originally posted on Homemade Heather.

The post Keto Caramel Turtle Cookies appeared first on Keto Foodie.