Strawberry Cheesecake Mini-Pie’s

Crust 

1 cup almond flour 

2.5 tbsp butter (melted) 

1 tsp sweetener (I used 3 packets because it was all I had on hand) You can use whatever sweetener your prefer. 


*Melt butter in the micro for 30 secs and then mix together with the almond flour and sweetener until it forms a soft meal texture!


**Tip– I used small glazed stoneware bowls and to avoid cracking the glaze, go ahead and pat the crust into the bowls and put them in the oven and then turn it on to 350 and let the bowls preheat with the oven** 


*After the oven preheats, bake the crust for 15 mins! 


Filling

1 sugar free jello pudding packet; cheesecake flavor 

1 cup milk

1/5 cup heavy whipping cream 

*Mix together all ingredients until the pudding sets; pop into the fridge to thicken while the crust bakes. 

*After the crust has cooled you can fill them with the pudding mixture!


* I then heated up 2 tbsp sugar free strawberry jam to mix into the top of the pie! 




Enjoy! 🙂

**Sorry about the use of the milk, for my keto friends. I knew it wouldn’t set properly using just the cream. I am though going to experiment with a cream and water mixture next time, so we shall see how that turns out!**
Per one pie: 24.5g carb, 9g sugar, 14g dietary fiber 

Chocolate Cream Cheese Cake Bars 

These started out as an idea for cookies. Then as I mixed things, my idea turned to brownies. Then after baking, they were cake like haha oh the glory of testing new recipes! But! They are delicious nonetheless. 

What you will need: 

1 8oz block cream cheese

2 eggs 

1/4 tsp baking powder 

2 tbsp vanilla extract 

1/2 cup almond flour 

1 tbsp unsweetened cocoa powder 

1 tsp cinnamon 

1/2 cup granular sweetener 

Espresso powder for topping 


Start by combining the cream cheese, sweetener, baking powder and eggs with your hand mixer. 


Mmmmhmmmmm… 


Add the cocoa powder, cinnamon, vanilla, mix; then add the almond flour and mix until thick! 


Poor the mixture into a greased baking dish! 

Bake at 350 for 25 mins; let cool and refrigerate for an hour or more (let it get completely cold and firm). 

Cut into squares and enjoy!! 

2.4g carbs • 1.1g sugar • 0.7g fiber • 4.6g protein 

Makes 9 bars, serving size is 1 bar. 

Ricotta Cheesecake 


For when you need cake and cheesecake at the same time 👌🏼

What you will need:

15oz container ricotta cheese

2 eggs

3 tbsp sweetener (granular or powdered)

1 tbsp vanilla extract

1 packet sugar free cheesecake pudding mix

Directions:

Mix all ingredients in stand mixer until thick and fluffy! Spread into a small baking dish that has been sprayed with cooking spray! Bake at 300 for 60 mins or until brown and set. Mine took an additional 10 mins! Let cool in the dish for 15 mins and then refrigerate for an hour. Flip cake onto a plate and refrigerate for another hour. By all means, you may enjoy this still warm, it’s delicious that way as well, and has sort of a bread pudding texture. But after it was completely chilled it had a nice firm cake texture. Enjoy!

I also made this little snippet video on my Instagram 💕

Strawberry Pound Cake 

  Strawberry cream cheese pound cake with strawberry cream cheese icing, to be exact!!! Go ahead and say it.. OH EM GEE! 

I am sad to say that I cannot take credit for this amazing pound cake recipe.  The recipe was shown to me by a friend last year and I wrote it down and stuck it in my notebook. So also sadly, I cannot give credit where credit is due.  But whoever you are out in the universe who created this recipe, you are a pound cake princess and we love you for this! 

Ok, but what I can take credit for is the strawberry mistake! I have a bottle of wine to blame for this one.  But honestly can I really be mad at it? No. I cannot. Because it made me believe that baking would be a good idea after consuming said entire bottle of wine. So to you wine, I thank thee for giving me the courage to bake while intoxicated and to also grab the wrong bottle of extract! 

What you will need: 

1 1/4 almond flour 

3/4 cup granular sweetener 

1 tsp baking powder 

1/4 tsp salt 

4 eggs

3 1/2 oz cream cheese 

4 tbsp softened butter 

1 tsp vanilla

And this is where it all took a turn for the best haha instead of grabbing the vanilla, I grabbed the strawberry extract. After I added it in I thought it strange that the vanilla was clear. Only to check the bottle and see what I did. Meh, let’s go with it. 

Directions: 

Cream together the eggs and sweetener in your stand mixer.  Soften your cream cheese and butter together in the microwave for about 30 seconds together; stir and then add to mixture. Turn mixer to med/high to whip it all up! Add in your remaining ingredients and let blend for a good five mins while scraping the sides. 

Poor into a well buttered baking dish or loaf pan and bake at 350 for 40 mins.  Let cool completely before slicing! 

Strawberry Cream Cheese Icing: 

3 tbsp cream cheese 

2 tbsp sweetener 

2 drops vanilla extract 

2 drops strawberry extract 

1 tbsp heavy whipping cream 

Soften cream cheese in microwave for 30 seconds. Add sweetener, vanilla, strawberry and cream and whip by hand for about 3 mins until thick and glossy. Set in fridge for ten mins to chill. 

Slice your cake and spread on some icing and pretend that you’re eating a funfetti cupcake. Actually, you don’t need to pretend, because that’s exactly what it tastes like!!!! 💕 

Raspberry Whip 

  
I definitely think sometimes that the mistakes turn out the tastiest.  Last night I wanted to make some of that fancy lookin jello cheese cake I’ve seen a dozen times around Pinterest.  But I was tired, didn’t feel good and had a sink full of dishes to do.  So I just winged it and let my mixer do all the work! 

What you will need: 

1 packet sugar free raspberry jello mix (or any flavor will do. I’m excited to try different flavors now) 

1 cup very hot water 

1 tbsp heavy whipping cream 

1.5 cup ice cubes 

4 oz cream cheese (I didn’t bother to soften) 

I put the cream cheese and HWC in my stand mixer and let it do its thing for about ten mins.  Then mixed 1 cup hot water (used my Keurig) with the jello mix until dissolved.  Then added the ice cubes and stirred until the jello started to thicken.  Then removed the ice cubes.  One ladle at a time I added the jello to the cream cheese mixture while having my mixer on level 2.  Let that go for about 5 mins and then turn mixture speed to high for about another 5 mins until light airy! Transfer to a dish and refrigerate for about an hour until set! I also covered mine with a piece of parchment paper to prevent it from growing a skin… I hate that… Bleh! The texture of this glorious dessert is like that whipped yogurt! You remember that stuff? Oh man I used to love it! So glad I can enjoy it again! But in a healthier version! 

Aside

Chocolate Mug Cake 


My OH My!!! For the longest time I haven’t bothered with keto mug cakes.  Any recipe I tried just never came out very good.  The cake was always too eggy or too dry.  Well my friends, I finally decided to dive into my pantry and come up with a chocolate mug cake fit for pleasing angry pmsing ovaries! Which I need a lot apparently….

What you will need:

2 tbsp coconut flour

2 tbsp unsweetened cocoa powder

1/2 tsp baking powder

1 egg

2 tbsp heavy whipping cream

2 tbsp melted coconut oil

2 tbsp sugar free maple syrup

1/2 tsp vanilla extract

1 tsp instant coffee (optional but well worth it)

Additional sweetener (optional. I didn’t use any)

First mix your dry ingredients together.  Then in a separate small bowl melt your coconut oil in the microwave; about 30 seconds. Add in all remaining ingredients and mix until well combined.  This batter gets pretty thick actually, so that being said, you could mix it straight in your mug of choice, but it was way easier to mix it all together in a separate bowl before pouring it into my mug.

Cook in your microwave for 1:30 secs to 2 mins.  Before cooking mine I topped it with pieces of dark chocolate.  A min and a half will give you a gooeyer cake, 2 mins will give you a dryer cake. I opted for right in the middle! Enjoy!!

Chocolate Frosting

This recipe seriously couldn’t be easier. It can be made with just two ingredients, or you can add to it.  I’ve tried it so many different ways and they are all amazing!

What you will need:

1 packet sugar free chocolate pudding mix

1 1/2 cups heavy whipping cream

Directions:

Mix ingredients together in your mixer for 10-15 mins or until thick and fluffy. That’s it. Now here are the alternates:

  • 1 8oz block cream cheese, half packet of sugar free chocolate pudding mix (or any other flavor you like) and 1 cup heavy whipping cream. Or:
  • 1 80z block cream cheese, 1 cup heavy whipping cream, 2 tbsp sugar free cocoa powder, 4 tbsp sweetener.

All can be stored in a container and kept in the fridge for up to two weeks.