Cheese Cake Crust Chocolate or Plain

Cheese Cake Crust Chocolate

1 cup of Blanched Almond Flour

3 Tablespoons of Cocoa powder

1/2 cup of Swerve confectionate

3 to 4  tablespoons of melted Grass fed Butter

Sprinkle of Sea Salt

Preheat oven to 325 degrees F.  Mix all dry ingredients in a med size bowl.  Add melted butter.  Stir and mash in with a fork until dry mixture becomes coated and wet.

Then press into your spring board cheese cake pan.  I put parchment paper in the bottom of mine sprayed with coconut oil it helps the paper to keep from sliding all around while you are pressing and it out thruout the pan.  

Bake for approximately 10 to 12 minutes.  Pour your cheese cake mixture over the top of crust and bake according to your cheese cake recipe.  

For a Plain Crust

1 1/4 cup of Blanched Almond Flour

1/2 cup of Swerve confectionate

3 to 4 tablespoons of melted Grass fed Butter

Sprinkle of Sea Salt

Preheat oven to 325 degrees F.  Mix all dry ingredients in a med size bowl.  Add melted butter.  Stir and mash in with a fork until dry mixture becomes coated and wet.

Then press into your spring board cheese cake pan.  I put parchment paper in the bottom of mine sprayed with coconut oil it helps the paper to keep from sliding all around while you are pressing and it out thruout the pan.  

Bake for approximately 10 to 12 minutes.  Pour your cheese cake mixture over the top of crust and bake according to your cheese cake recipe.  

Sugar Cookies Low Carb

Sugar Cookies Low Carb

INGREDIENTS

5 oz Butter, softened

1 Cup Swerve or Pyure

2 tsp baking powder

1 tsp xanthan gum

1/4 tsp sea salt

1 tsp vanilla extract

1 Tbsp Almond Milk

1 whole egg

2 cups of Almond Flour

3 Tbsp coconut flour

1 Tbsp konjac flour/glucomannan powder

INSTRUCTIONS

Place the softened butter, sweetner, baking powder, xanthan gum and sea salt in a mixing bowl and cream together with a hand or stand mixer until light and fluffy.  Add the vanilla, almond milk, and egg.  Mix well until completely combined.

In a separate bowl place the almond flour, coconut flour, konjac flour, mix well.

Add half of the flours into the butter mixture with the mixer, then add the rest of the flour with a spatula until it is completely incorporated into the dough.   Wrap the dough in plastic wrap or place in a Ziploc bag and put in the fridge for at least two hours to become firm.

Take the dough out of the fridge and carefully roll out to 1/8" - 1/4" thick using a little almond flour to stop it from sticking to the work surface or the rolling pin.

Use the cutter of your choice to cut out the dough.  Place the cookies on a baking sheet 1" apart.

Bake in the center of the oven at 350 Degrees F for 10 - 12 minutes - until they are just starting to brown a little.

Remove fro the oven & Leave on the tray until they are firmed up enough to move without breaking.  Using a flat spatula, move the cookies CAREFULLY onto a cooling rack to cool completely.

Chocolate Drizzle

Chocolate Drizzle

Ingredients

5 Tablespoons          Coconut Oil

2 Tablespoons          Unsweetened Hershey's Cocoa Powder

4 Oz                          Lilly's Chocolate Stevia Chips

1/3 Cup                    Confectionate Sweetener (I use Swerve or Pyure)

Instructions:

Melt Coconut Oil in a saucepan.  (Double Boiler works great if you have One)

Add Cocoa powder and Lilly's Chocolate Chips and Confectionate Swerve or Pyure)

Mix and remove from heat once melted and liquidfied.

Drizzle over cake, cookies fruit use your imagination.

Fluffy Crustless Cheesecake

Fluffy Crustless Cheesecake

This gluten-free cheesecake is fluffy, airy and luscious.  Try it with your favorite topping!  Note that you will need to refrigerate the cheesecake overnight before cutting into it, so plan ahead.  Recipe is adapted from Williams Sonoma.

Ingredients

5 (8-ounce) blocks cream cheese (at room temperature)

6 large eggs

1 1/3 cups granulated sugar

1/4  teaspoon salt

1 teaspoon vanilla extract

1 pint sour cream (low- fat is fine)

Directions

1. Preheat the oven to 400 degrees F.  Grease a 10-inch springform pan.  (See notes if you have a 9-inch springform)

2. Fill a roasting pan 1/4 full with hot water.  Place your spingform pan in the water bath and wait 10 minutes to see if any water seeps into your springform(  If so, dry it, grease it and place your springform in a pie dish.  Then place the pie dish with the springform in the water bath)

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3, In a large mixing bowl, add one block of cream cheese and beat it until creamy.  Continue adding one block of cream cheese at a time and beating well.  There must not be any lumps in your batter.  Add the eggs one at a time, mixing after each addition on low .  Add the remaining ingredients one a a time, mixing to combine after each addition.  When all ingredients have been added beat on high (or as high as you can without splashing) for seven minutes.

4.  Transfer the batter to the springform pan(filling it no more than 3/4 of the way to the top; see notes) in the water bath and bake for 10 minutes at 400 degrees F.  Then lower the temperature to 325 degrees F and bake for 50 - 55 minutes.  The top should be set, except for a small circle in the middle.  Do not insert anything into the cheesecake to test it,  or it will crack.  Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour.

5 Remove the cheesecake and let it finish cooling on a wire rack.  Refrigerate the cheesecake overnight before cutting into it.  Store it in the refrigerator for up to three days or freeze it for up to 3 weeks.

NOTES:

If you only have a 9 inch springform pan, fill it 3/4 full with the batter. Bake the remaining batter in two ramekins or another suitable baking ish, in a water bath.  Even with a 10 inch springform do not fill your pan any higher than 3/4 full.  Bake any extra batter in ramekins in a water bath.

Whipped Cream Icing

1 pack of 8 ounce Cream Cheese Softened

2 cups of Heavy Whipping Cream

1 Teasp of Vanilla Extract

1/2 cup of Swerve Confectionate (add more to your liking)

Blend Cream cheese until smooth add HWC, Vanilla and Sweetener...blend until nice and fluffy.

Spread over the top of cream cheese cake and decorate  to your liking....the picture above has chopped stevia chocolate and fresh strawberries.

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Happy Healthy Eating!