apple pie cheesecake bars

Apple Pie Cheesecake Bars

  • Servings: 16
  • Difficulty: Easy
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Apple pie meets rich cheesecake in these delicious Keto Apple Pie Cheesecake Bars. With 4 net grams of carbs per bar, you'll never know they are sugar free.


Ingredients

    Apple Filling
  • 1 1/2 cups chopped, peeled apple (about 1 1/2 medium apples)
  • 3 tablespoon Swerve granular
  • 2 tablespoon water
  • 1/2 teaspoon cinnamon
  • Crust
  • 1 1/4 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 2/3 cup powdered Swerve Sweetener
  • 2 large eggs, room temperature
  • 1 teaspoon apple extract
  • 1/2 teaspoon vanilla extract
  • Crumb Topping
  • 1/2 cup almond flour
  • 1/4 cup Swerve Brown
  • 2 tablespoons coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, melted

Directions

    Apple Filling
  1. In a small saucepan over medium heat, combine the apple, sweetener, water and cinnamon and bring to a boil. Turn heat down to simmer and cook for about 5 minutes, until the apples are tender.
  2. Remove from heat and let cool completely while preparing the cheesecake bars.
  3. Crust
  4. Preheat the oven to 325F.
  5. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
  6. Press firmly and evenly into the bottom of a 9″ square metal non-stick baking pan (if your pan is not very good nonstick, you may want to grease it.) Bake 10 minutes.
  7. Remove and let cool while preparing the rest of the cheesecake. Reduce the oven temperature to 300F.
  8. Cheesecake Filling
  9. In a large bowl, beat the cream cheese until smooth, then beat in the sweetener until well combined.
  10. Beat the eggs in one at a time, scraping down the beaters and the sides of the bowl as necessary. Beat in the extracts until the mixture is smooth.
  11. Pour the cheesecake filling over the cooled crust, then top with the apples, spreading them out for even coverage. Drizzle any liquid from the apples overtop as well.
  12. Crumb Topping
  13. In another medium bowl, whisk together the almond flour, sweetener, coconut flour, cinnamon and salt. Stir in the the melted butter until the mixture resembles coarse crumbs.
  14. Sprinkle evenly over the cheesecake filling and bake 30 to 40 minutes, until the edges are set but the center still jiggles slightly.
  15. Remove and let cool to room temperature, then refrigerate to firm up, at least 2 hours.

Recipe Courtesy of alldayidreamaboutfood.com

spinach artichoke stuffed mushrooms

Spinach Artichoke Stuffed Mushrooms

  • Servings: 25 to 30
  • Difficulty: Easy
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Rich and Creamy dip is stuffed into mushroom caps in this meatless appetizer treat!


Ingredients

  • 3 tablespoons butter
  • 1/2 teaspoon zantham gum
  • 2 cups almond milk warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon ground black pepper
  • 1 or 2 cloves garlic minced
  • 14 ounce can artichoke hearts drained
  • 9 ounce package spinach drained and chopped
  • 1/3 cup Parmesan cheese shredded,
  • 40 to 50 button mushrooms
  • 1/3 cup pork rinds crushed

Directions

  1. Preheat oven to 350F.
  2. Clean mushrooms and remove stems. Finely chop stems.
  3. Cook stems 3 to 5 minutes in a dry pan.
  4. Melt butter in pan over medium heat. Whisk in xantham gum and cook 2 minutes.
  5. Slowly whisk in almond milk.
  6. Add salt, red and black pepper. Cook 5 to 7 minutes or until very thick. Remove from heat.
  7. Place garlic, artichokes, spinach and mushroom pieces in food processor and process until chopped fine.
  8. Stir in parmesan cheese.
  9. Stir spinach mixture into milk mixture.
  10. Spoon 1/2 tablespoon mixture into mushroom caps.
  11. Bake for 20 minutes or until heated through.

Crack Keto Biscuits

Crack Keto Biscuits

  • Servings: 12 biscuits
  • Difficulty: Easy
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Delicious whether you are doing a keto lifestyle or not. Loaded with cheddar, bacon and ranch. SOOOO Good.


Ingredients

  • 4 ounces cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 (1oz) packet dry Ranch dressing mix
  • 1-1/2 cups superfine almond flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup copped cooked bacon

Directions

  1. Preheat oven to 400F.
  2. In a microwave-safe bowl, microwave cream cheese and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
  3. Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
  4. Stir in cheddar cheese and bacon. Stir until combined.
  5. Spray a 10″ iron skillet with cooking spray. divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
  6. Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.

Recipe Courtesy of PlainChicken

keto fudge crumb bars

Keto Fudge Crumb Bars

  • Servings: 16 bars
  • Difficulty: easy
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Low carb and grain-free, these chocolate fudge crumb bars are the healthy answer to Starbucks' oatmeal fudge bars.


Ingredients

    Crust:
  • 2 cups almond flour
  • 1/2 cup Swerve sweetener
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • Filling:
  • 3/4 cup whipping cream
  • 1/3 cup powdered Swerve sweetener
  • 3 ounces unsweetened chocolate finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum

Directions

  1. Preheat oven to 325F and grease an 8×8″ metal baking pan
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.
  3. Press 2/3 of the mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).
  4. In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.
  5. Whisk filling until smooth, then add the vanilla. Sprinkle with xanthan gum and whisk to combine. Pour the filling over the crust and spread to the edges.
  6. Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until topping is golden brown. Remove and let cool completely.

Recipe Courtesy of alldayIdreamaboutfood.com

Crunchy chicken salad

Crunchy Chicken Salad

  • Servings: 5
  • Difficulty: easy
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Hearty, fruity and crunchy.


Ingredients

  • 2 cups cooked chicken chunked
  • 1/2 cup celery
  • 1/4 cup green pepper
  • 1/4 onion
  • 1/2 cucumber
  • 1/2 cup grapes
  • 1 apple (small, diced, leave the peel on)
  • 1/4 cup pecans
  • 1/4 cup yogurt, plain

Directions

  1. Use leftover cooked chicken, or cook enough chicken to make 2 cups of chicken pieces.
  2. Chop the celery into small pieces.
  3. Chop the green pepper into small pieces.
  4. Peel and chop 1/4 of an onion.
  5. Peel and chop half of a cucumber.
  6. Chop the apple into pieces. it’s okay to leave the peel on the apple.
  7. Cut the grapes in half.
  8. Put all ingredients in a large bowl. Stir together.
  9. Serve over a bed of lettuce or put on crackers.

Peanut butter mug cake

Peanut Butter Mug Cake

  • Servings: 1
  • Difficulty: easy
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Yummy, peanut butter mug cake just for you!


Ingredients

  • 2 tablespoons peanut butter, creamy
  • 1/8 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon Swerve sweetener (optional)

Directions

  1. Add all ingredients into a microwave-safe mug. Whisk until it’s fully mixed and the batter is nice and smooth.
  2. Microwave for 1-2 minutes. I suggest taking it out after 1 minute to check if it’s firm. If not, do an additional minute.
  3. Cool the mug cake for a few minutes and then enjoy!