Tag: brownies

Is Keto difficult to maintain at a super bowl party?

Do you like bacon? Do you like veggies? Do you like mayo? What about garlic parmessan brussel sprouts?

Or are you a sweets eater and can’t fathom giving up sugar? Are brownies your weakness or is it the cookies?

What are you having for your super bowl party? How about air fryer chicken wings? Maybe buffalo chicken dip? Or maybe just a veggie platter with some garlic and herb cream cheese? Or Keto Bang Bang Shrimp? This is one of my favorites.

Check out some of our favorite recipes to prepare for your Super Bowl party.

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Gluten Free & Keto Cheesecake Brownies

Gluten Free & Keto Cheesecake Brownies

  • Servings: 16 brownies
  • Difficulty: easy
  • Print

Incredibly fudgy low carb brownie paried with tangy swirls of creamy cheesecake.


Ingredients

Directions

  1. Position a rack in the lower third of your oven and preheat to 350F. Line with parchment paper the bottom and sides of a 8×8 baking pan. Set aside.
  2. make the cheesecake later first. Add cream cheese and sweetener to a bowl and cream using an electric mixer (faster and easier) or whisk until creamy and smooth. Mix in the egg and vanilla extract until fully combined. Set aside.
  3. Whip up a batch of our (suuuuuuuper fudgy) keto brownies.
  4. Pour 2/3 of the mixture into prepared pan, followed by the cheesecake layer. Add the remaining brownie batter in 4 dollops, and swirl the two batters together using a knife.
  5. Bake for 15-25 minutes or until the center is just set and still ljiggly. This really does vary a lot from oven to oven so give them a check from minute 15 on the first time around.
  6. Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
  7. Store in the fridge for up to 3 days or freeze for up to 3 months.
Recipe Courtesy of gnom-gnom.com

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How to Stay Motivated Week 5

Keep It Fun!

So in recapping Take It One Day At a Time, Surround Yourself with Positivity, Ask for Advice and Know Your “WHY” have been the topics so far.

This weeks topic is “Keep It Fun”. How do you keep a lifestyle like this FUN?

So keeping it fun may consist of playing at the beach with the kids or taking long walks in the mountains or just eating right. On our blog we have posted some really good recipes of FOOD which is what most of us want when we think of being on a “DIET” but remember, we are not on a diet we have moved to a lifestyle. When you change the mindset from “DIET” to “LIFESTYLE” you will be amazed at how food takes a back seat.

Maybe you think you will have to give up certain foods – like PIZZA. If pizza is one of your staples every week, then hit the highlighted pizza button above and go see how easy it is to make pizza and stay keto, low carb.

Are you a sweets eater like myself and think you have to have sweets or you’ll die then maybe you like brownies or maybe you love zesty lemon bars. Maybe you are looking for some dishes made with shrimp that are super easy to make or one of my all time favorites Keto Tex-Mex Casserole. Food doesn’t have to be difficult. It can be fun and you can pretty much make any dish keto or low carb friendly.

It isn’t about eating the same meal every day it is about having fun with food and eating a variety of meals and deserts. Portion control is still a big thing so just use a small plate and fill it – makes you think you’ve eaten a whole lot more than you probably have. I’ve just highlight above a few of the ones that are posted here on our blog. Feel free to browse and print them all off. Each week we post another recipe and I’ve got some great ones coming up.

All recipes are tried and verified by my taste buds that they are awesome, healthy and keto, low carb friendly. Enjoy your week and have fun with your new lifestyle.

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Suuuuper Fudgy Keto Brownies

Suuuper Fudgy Keto Brownies

  • Servings: 16 brownies
  • Difficulty: easy
  • Print

Extra Fudgy and Super Easy


Ingredients

  • 9 tablespoons unsalted grass-fed butter
  • 2/3-1 cup xylitol powdered erythritol or swerve
  • 11 tablespoons cocoa powder – don’t over pack the tablespoon
  • 1/2 teaspoon kosher salt
  • 2 eggs at room temperature
  • 3/4 cup almond flour

Directions

  1. Position a rack in the lower third of your oven and preheat to 350 deg F. Line with parchment paper the bottom and sides of an 8×8 baking pan. Set aside.
  2. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. melt over a water bath whisking constantly (or use microwave, in small increments). You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erytritol, unlike xylitol, won’t dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
  3. Add one egg at a time, whisking well after each one until completely incorporated. the texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
  4. Add the almond flour, whisking vigorously until fully blended (about a minute).
  5. Bake for 15-25 minutes or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary a lot from oven to oven. so give them a check from minute 15 the first time around and remember that your brownies will continue to cook while they cool.
  6. Sprinkle with flakey sea salt or himalayan pink salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
Stevia doesn’t work at all in these brownies. Use Swerve powdered as a substitute. Recipe courtesy of gnom-gnom.com

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