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 

Spinach Balls 

It seems that every yummy recipe calls for bread crumbs.  So I had the idea to make some out of almond flour while simultaneously using up a bag of spinach before it passed it prime.  The result was quite glorious…. 

What you will need for the “Bread Crumbs” — 

2/3 cup almond flour 

2 tbsp melted butter (I used Kerry Gold) 

*mix both together until crumb like texture; bake at 350 for 20 mins – stir; bake for additional 10 mins.  Set aside to cool and “dry” out. 

What you will need for the Spinach Balls — 

6 cups fresh spinach leaves 

3 eggs 

1/2 cup shredded cheese (I’m sure any would be delicious; I chose to use a white Italian blend)

1 tsp garlic powder 

1 tsp seasoning of choice (I used McCormick Montreal Steak seasoning) 

1/2 tsp salt 

& the bread crumb mixture 

*I heated a pan with half a cup of water and wilted down all of the spinach; drained on a paper towel. **make sure to squeeze any remaining water from the spinach before adding it to the other ingredients. I made the rook mistake with half of it before I realized my mistake** 

Combine all ingredients together until mixed completely; use a spoon or cookie scoop to form balls.  Bake at 180 for 20 mins; then raise heat to 350 and bake an additional 15 mins. **baking at the low temp first will help dry them out without burning them** 

These turned out way better than I had anticipated! I mixed up a little dipping sauce too with some sour cream, lemon juice and Montreal seasoning! Enjoy!! 

Spinach & Onion Omelet 

Well, it’s more like a .. crepe pancake? I just don’t know what else to call it.. 😏 

Ok! Put some Kerry Gold salted butter in a pan with some chopped red onions on medium heat and let them cook until they start to brown. 

Tear up a few leaves of spinach and spread them evenly over the onions. 

Beat 2-3 eggs and add them over top of the onions and spinach.  Let that cook around 5 mins or until brown … or when the egg on top is just barely cooked.  That’s when it’s time to flip! Then let that cook for like about another minute.  Vwala!! 

Roasted Cauliflower Soup

I’ll be the first one to tell you how much I hate cauliflower. Like.. HATE it. It’s probably the only vegetable that I don’t like. But! Put cauliflower into mashed form? Love it. So, I was a little skeptical about making a recipe for soup using cauliflower, but in the end I def surprised myself! 

What you will need: 

1 head fresh cauliflower 

2/3 cup heavy whipping cream 

2lb carton of chicken broth (may substitute veggie stock if making it vegetarian. But then you probably wouldn’t use the hwc would you. Well whatever you just do what you want, sweetheart.)

2 cups chopped mushrooms 

1/2 cup chopped red onions 

4oz cream cheese 

1 tsp garlic powder 

Salt/pepper to taste 

Olive oil and paprika 

(Cheese if you are feelin fancy) 

Start by roasting your cauliflower on 425 for 30 mins. I cut the cauli away from the stalk and liberally covered them in olive oil and then sprinkled them lightly with paprika. Trust me on the paprika; it was amazing. 


After they’re done roasting add them to your blender along with the 2/3 cup HWC and 2/3 cup chicken broth (reserve the rest for the soup).  After all that is combined go ahead and add your garlic powder and cream cheese to the blender as well so the CC can melt in with no lumps. Blend until well combined.  Let that mixture sit and thicken as you sautéed your mushrooms and onions in a large pot. Once those are cooked down add the rest of the chicken broth to your pot and add the cauliflower mixture. 

At this point you could add in any additional cheese to the soup to melt and add flavor. I opted not to and just added a little shredded parm cheese to the finished soup. 

Let the soup simmer on low for 10-15 mins! Serve and enjoy!!!! 


I LOVED this soup. Truly, loved it. It reminded me of a creamy potato soup. It was nice and thick and filling! Just what I’ve been wanting this winter. 10/10 would recommend 🙂 

Zucchini Gratin

I’m pretty sure that you could make anything with Gratin at the end of it and it would be a masterpiece.  Matt was eating some Au Gratin potatoes the other day and I was quite jealous. So this is when I decided to TAKE BACK MY LIFE AND GRATIN SOME DAMN ZUCCHINIS….

What you will need:

2 med/large zucchini

1.5 cups heavy whipping cream

2 tbsp butter

1/2 cup shredded parm cheese

1/2 cup shredded white cheddar

1 tsp garlic powder

1 cup crushed plain pork rinds

Preheat your oven to 400

Start by adding your butter and cream to a medium size pot!img_2496

Let that simmer and cook down.  Once it starts to bubble you can add your cheeses and garlic powder and let it simmer until its thick enough to coat the back of your spatula or spoon. In the meantime, cut up your zucchini into thin slices.

img_2495

I put mine into my baking dish as I went to see how much I would need. I initially thought that I would need 3-4 zucchini, but I ended up only needing 2.

After that I added my zucchini to the pot with the sauce to cook them a little bit before heading to the oven! I let them cook on medium heat for 8 mins!

img_2497

After that add your mixture to your baking dish and top with your crushed pork rinds and a little bit extra cheese if you like.  Sadly I forgot to take a pic of that step, as I was apparently very anxious to get this into the oven.

img_2499

I baked this on the bottom rack for 25 mins! Make sure to watch it as oven temps and times vary; just bake until the top is brown and the mixture is nice and bubbly!

img_2500

And as you pull this out of the oven I promise you that Angels will sing ❤

Enjoy!

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. 

Bacon Wrapped Poppers

No fancy shmancy stuff here tonight kids. Just bacon wrapped goodness! 

I cut off the tops of the jalapeños and with a small paring knife I hollowed out the inside and removed the seeds. This can be done easily by running your knife around the inside and cutting through the membrane down to the bottom! 


After I mixed together whipped cream cheese and finely shredded cheddar cheese! 


I transferred the mixture into a ziplock bag and snipped the the corner. Then filled all of the jalapeños! 



Now, you could totally wrap each one with a half a piece of bacon; that would work just fine.  But why would you only want to use half a piece of bacon!!?! That’s just crazy talk! You go ahead and wrap those precious babies with an entire piece of delicious bacon. 


You can secure them with toothpicks, but it’s not really necessary. Unless you’re going to be a loser and only use half a piece of bacon. 

Bake at 350 for 15-20 mins, depending on how done you like your bacon. 

I also made a little dipping sauce by mixing sugar free raspeberry jelly with some sweetener and a little water. Heat and stir til well combined! 

Enjoy!