Low carb chocolate cheese cake with a coconut flour crust

My family and I spent Labor day weekend at one of my very best friends' house. He started doing the low carb diet a couple of months ago and has lost almost 50 lbs. I was so excited to spend the weekend making a bunch of low carb meals together. He came up with this amazing cheesecake recipe and its definitely worth sharing. 

Ingredients:

For the crust:

1 cup coconut flour

1 stick of butter (8 tablespoons) 

1 tablespoon cocoa powder

1/2 tablespoon cinnamon

1 tablespoon Stevia (or sweetener of your choice)

1 pinch salt

For the cheesecake filling:

16 oz cream cheese softened

3/4 cup Stevia (or sweetener of your choice)

2 eggs

1/2 cup sour cream

3 oz unsweetened bakers chocolate

1 tablespoon cocoa powder

1 teaspoon vanilla extract

1 pinch salt

Preparation:

1. Preheat oven to 350 degrees F 

2. To make the crust melt 1 stick of butter and combine with coconut flour, cocoa powder, cinnamon and Stevia. Mix well (If its still too powdery add more butter to form a dough like texture) 

3. Press the crust dough into a 9 inch spring form pan and bake in the oven for about 15 minutes or until the crust is solid and darker 

4. While the crust is baking begin making the cheesecake filling. First beat cream cheese and Stevia with an electric mixer until smooth 

5. Add in sour cream, vanilla extract, salt and 2 eggs. Mix until creamy

6. Melt the unsweetened bakers chocolate in a double boiler or just in a small pan on low heat, stirring constantly. 

7. Pour the chocolate and 1 tablespoon cocoa powder into the cream cheese mixture. Stir with a spoon or rubber spatula to combine chocolate and cream cheese mixture. 

8. Pour cheesecake mixture into the spring form pan on top of the coconut crust.

9. Bake for 50-60 minutes or until the top of the cheesecake is set and darker but jiggly underneath 

10. Let the cheesecake cool to room temperature then refrigerate for a few hours (overnight is even better). Serve with whipped cream and enjoy :)

White Wine Mushroom Cream Sauce

Recipe adapted from thecookiewriter.com

I first found this recipe off of Pinterest from The Cookie Writer. She is amazing. If you haven't already go check out her blog and follow her on Instagram! This is by far one of my favorite recipes ever and I feel like I could live off of it. My recipe here is a short cut (or more lazy) version of her's. Here's how I make mine:

Ingredients:

1 tablespoon olive oil

16 oz fresh mushrooms

1/4 cup diced onions

3 cloves garlic

2 tablespoons balsamic vinegar

1/4 cup white wine

1 cup chicken or vegetable broth

1/4 teaspoon red chili flakes

1/4 teaspoon ground thyme 

salt and pepper to taste

1  heavy whipping cream

Preparation:

1. Heat frying pan with 1 tablespoon olive oil and place over medium heat, Add mushrooms and cook for about 5 minutes. Then add the onions and garlic and cook for an additional 3-5 minutes or until everything is nicely caramelized.

2. Add balsamic vinegar, white wine. Stir and cook for a couple minutes. 

3.Stir in the chicken broth, red chili flakes, thyme and salt and pepper. Bring to a simmer.  

4. Pour in the heavy cream and cook until heated through. Pour over zoodles and serve with chicken or steak. Enjoy! :) 

  

Cheese shell tacos

 Recipe from misschriscreations.com

I cannot even begin to describe how much I love these. Tacos are definitely one of my favorite foods so when I started this low carb lifestyle I was searching for different options for low carb taco shells. You can buy low carb tortillas but these cheese shells are almost zero carb and taste amazing. 

Ingredients:

Sliced provolone cheese (2 slices per shell) & your favorite taco meat and toppings! That's it! 

Preparation:

1. Place 2 slices of cheese on a piece of parchment paper. Overlap the 2 pieces slightly in the middle so they melt together. 

2. Microwave on high for about 1 minute and 10 seconds (microwave times my vary)  You want the middle of your cheese where you overlapped it to be melted and not still solid. The edges will start to crisp up and turn brown, but don't worry, this will make for an even crispier taco shell :)

3. Remove the parchment paper (with the cheese still on it) from the microwave

4. Immediately hold your parchment paper up and fold the paper to where the cheese forms a taco shell shape. Hold it there for a few seconds while the shell cools and hardens. 

5. Poof! You have yourself a taco shell, ready to stuff with amazing-ness. 

Low carb cream cheese waffles

Ingredients: 

4 oz cream cheese

4 large eggs

2 teaspoons Stevia 

1 teaspoon vanilla

1 teaspoon baking powder

1/4 teaspoon cinnamon

Preparation: 

1. Mix all ingredients together in a blender or magic bullet. Pour into hot greased waffle iron and cook just like regular waffles :) 

 2. Serve with Kerrygold (or your favorite butter) and sugar free syrup. 

Cream cheese pancakes (low carb and gluten free)

Recipe adapted from ibreatheimhungry.com

yields four 6" pancakes

Ingredients:

• 2 oz cream cheese
• 2 eggs
• 1 tsp Stevia or any granulated sugar substitute 
• ½ tsp cinnamon

Preparation:

1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.
2. Pour ¼ of the batter into a hot greased pan. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.
3. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

* For a more thick, fluffier pancake see preparation below:

1. Separate the egg yolks from the egg whites. 

2. Place egg whites in a mixer and mix on high until stiff peaks form (this will take a few minutes)

3. Blend the egg yolks, cream cheese, stevia, and cinnamon in a blender or magic bullet

4. Gently fold in the egg yolk mixture with the egg whites. Then cook on hot greased pan like directions above. 

 

Cloud Bread (Oopsie bread)

Ingredients:

2 eggs

1/8 tsp cream of tartar or baking powder

2 tbs cream cheese (I've also substituded the cream cheese with sour cream or mayo) 

dash of salt

Preparation:

 Preheat oven to 300 degrees

1. Line baking sheet with parchment paper and cooking spray.
2. Separate egg yolks and egg whites. Place in two separate bowls. Mix together egg whites and cream of tart until a stiff peak forms. 
3. In a separate bowl blend together egg yolks and cream cheese until creamy smooth. Fold the egg yolk in with the egg whites. (Do not blend, just fold in gently) 
4. Spoon out your mixture on the prepared baking sheet in circles.
5. Bake for 18-20 minutes or until golden brown. Remove from the oven and cool on a rack.

Low carb shake

Ingredients:

1 cup crushed ice

1/2 cup water

1 packet crystal light (flavor of your choice)

1/4 cup heavy cream

Preparation:

Blend all ingredients together in a blender and serve 

  

Pizza Casserole 

Recipe adapted from lowcarbyum.com's cheeseburger casserole

Ingredients:

1 lb bacon, cooked and chopped

1 lb regular sausage

3/4 cup chopped ham

3/4 cup sliced pepperoni 

1/4 cup chopped onion (optional)

2 cloves garlic 

8 eggs

1 cup heavy cream

12 oz mozzarella cheese

1 (6 oz) can tomato paste

1 teaspoon Italian seasoning

salt and pepper to taste 

Preparation:

1. Preheat oven to 350 degrees 

2. Brown sausage with onion and garlic 

3. Drain excess grease then spread on the bottom of a 9x9 casserole dish

4. Mix in pepperoni, ham, and bacon

5. In a medium bowl whisk together eggs, tomato paste, salt and pepper until well combined

6. Stir in 8 oz cheese into egg mixture

7. Pour egg mixture over the meat 

8, Top with remaining cheese then sprinkle Italian seasoning on top

9. Cover with foil and bake for 25 minutes

10. Remove foil and bake for another 10-15 minutes 

 Jalapeno Poppers 

Ingredients:

7 whole jalapenos

14 slices of bacon 

1 clove garlic 

8 oz package of cream cheese

1 cup shredded cheddar cheese

1 teaspoon smoked paprika 

Preparation: 

1. Preheat oven to 400 degrees 

2.Cut jalapenos in half (long ways) 

3. Gut out the seeds and center membrane (you can leave in some seeds if you like them extra spicy) then set aside

4. In a medium bowl mix together cream cheese, cheddar cheese and garlic 

5. Stuff jalapenos equally with the cream cheese mixture 

6. Wrap each jalapeno with a slice of bacon (you can use a toothpick to hold them together but I never do and they hold up just fine) 

7. Place on a foil lined baking sheet 

8. Bake in the oven for about 25-30 minutes or until bacon is crispy to your liking (I like mine pretty crispy) 

9. Take out of the oven and sprinkle with paprika. Let cool then enjoy. 

                             Fat head Pizza
                                              Recipe by ditchthecarbs.com

I love pizza! I love cauliflower and zucchini crust but this fathead pizza is by far my favorite lowcarb/grain free/gluten free alternative! My husband and kids love it too! 

                        INGREDIENTS:

• 1¾ cups shredded/grated mozzarella cheese
• ¾ cup almond flour/meal
• 2 tbs cream cheese
• 1 egg
• salt to taste
• ½ tsp dried rosemary/ garlic or other flavorings (optional)
• your choice of pizza toppings 

                                        PREPARATION: 

1. Place shredded/grated cheese and cream cheese in a microwave safe bowl. Microwave on HIGH for 1 minute.
2. Stir then microwave on HIGH for another 30 seconds.
3. Add the egg, salt, rosemary (or other flavorings) and ground almonds, mix gently.
4. Place in between 2 baking parchment/paper and roll into a circular pizza shape. Remove the top baking parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
5. Make fork holes all over the pizza base to ensure it cooks evenly.
6. Place the baking sheet with the pizza base on a baking tray or pizza stone, and bake at 425F for 12-15 minutes, or until brown.
7. To make it really crispy and study, flip the pizza over once the top has baked to a golden color. I turn the pizza onto the baking parchment I used to roll out the pizza base, then slide it back onto the baking tray lined with baking parchment.
8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 425F for 5 minutes.

  

               Chocolate Peanut butter fat bombs!

                       

Ingredients:

4 tablespoons butter
3 tablespoons unsweetened cocoa powder
4 tablespoons coconut oil
1/4 cup unsweetened peanut butter
3 tablespoons Stevia OR 1/2 teaspoon liquid Stevia
1 teaspoon vanilla

Preparation: 

1. Place butter in a microwave safe bowl and then microwave until butter is melted.
2. Stir in cocoa powder, coconut oil, peanut butter, and Stevia.
3. Microwave for another 20-30 seconds then stir
4. Stir in Vanilla
5. Place mixture into your favorite silicon mold
6. Freeze for a few hours
7. Enjoy! :)

                        About 2 grams of total carbs per piece

Low carb Olive Garden Chicken Gnocchi soup  

Ingredients:

3 tablespoons butter

2 tablespoons olive oil

3/4 cup diced onion

1/2 cup diced carrots

1/2 cup diced celery 

4 cloves minced garlic 

salt and pepper to taste 

4 cups chicken broth 

1 & 1/2 cups heavy whipping cream 

1/4 teaspoon xanthan gum

2 cups cooked chicken (cut into small bites)

 1 pound Low carb gnocchi (recipe below) 

3 cups fresh spinach (stems removed)

1 tablespoon fresh basil 

Grated Parmesan cheese for serving 

Preparation:

1,  In a large pot heat butter and oil together on medium heat. Add onion, celery, carrots and garlic. Season with salt and pepper. Cook for about 10 minutes or until tender. Stirring often. 

2. Stir in chicken broth then heavy whipping cream. Stir in xanthan gum. 

3. Add in the cooked chicken and bring to a simmer for 20 minutes stirring often. 

4. Meanwhile boil the low carb gnocchis in a seperate pot of boiling water. When done drain the gnocchi and add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil and more salt and pepper to taste. Serve with grated cheese. 

Low carb gnocchi 

Recipe adapted from theprimitivepalate.com (Keto Garlic Gnocchi) 

Ingredients: 

4 cups Mozzarella cheese (must be Low-Moisture Part-Skim) 

6 egg yokes 

2 teaspoons garlic powder 

Preparation: 

1. Place cheese and garlic powder in a microwave safe bowl. Stir to mix in the garlic. Melt in microwave for about a minute and a half 

2. Mix in one egg yoke at a time until dough like form 

3, Portion dough into 7-8 balls 

4. Chill in refrigerator for 15 minutes 

5. Roll each ball into a 12-14 inch log

6. Slice each log into 1 inch pieces and press with a fork to get that gnocchi look

7. Bring a pot of water and salt to a boil (like regular pasta) and add all the gnocchi's.

They are done when they all float to the top. Then drain. 

Ham and Cheese Cauliflower Casserole 

Ingredients:

1 head cauliflower cut into florets
1 egg
1 tablespoon butter
1 tablespoon heavy whipping cream
1 1/2 cups of cheddar cheese
3/4 cup diced ham
1/2 cup diced onion
1 clove garlic
Salt and pepper to taste
Ranch dressing for topping
                      
Preparation:

1. Preheat oven to 350 degrees.
2. Fill large pot with water, add cauliflower and bring to a boil. Let simmer for 10 minutes or until tender. (you can also steam or microwave cauliflower)
3. Drain cauliflower then add to large mixing bowl
4. Add egg, butter and heavy whipping cream
5. Using a masher, mash everything together (I prefer my caulimash to be a bit lumpy. You can mix everything in a mixer or food processor if you prefer a more creamy texture)

6. Stir in half a cup of cheese, ham, onion, garlic, salt and pepper 

7. Put in casserole dish and cover with remaining cheese. 

8. Bake for 30 minutes. After I served a slice onto a plate I topped it with ranch dressing. 

Enjoy! :)