Recipes

Keto NO BAKE Cheesecake

| Riss

I am not a photographer by any means. I WISH I had lovely food pics to go with my recipe posts – especially this one. Maybe one day…

Then again, maybe not, because this cheesecake never sticks around long enough! Super simple to whip up in 10 minutes flat, the hardest part of making this zero carb dessert is waiting for it to set up in the fridge!

You only need 3 simple ingredients, a block of cream cheese, a cup of heavy whipping cream, and a zero calorie sweetener (we use Splenda).

The BEST THING about this cheesecake is that an entire 1/4 of it has only 267 calories. (WHAAAT???!)

KETO NO BAKE CHEESECAKE:

Step 1: Soften the block of cream cheese in the microwave. Poke a few vent holes in it so it won’t splatter everywhere. Microwave for 30 seconds, flip and microwave again for another 30 seconds or so until you can easily spread the cream cheese around the bowl.

Step 2: Add about 6 packets of Splenda (or 1/4 cup of the granulated type) to the cream cheese. With a hand mixer, blend until smooth.

Step 3: Into a separate bowl, pour 1 cup of heavy cream. Beat on med-high speed with a hand mixer until stiff peaks form. (Until it looks like whipped topping).

Step 4: Add the cream cheese mixture to the cream and mix thoroughly. 

Step 5: Transfer mixture to a shallow pie pan or dish and chill until set (approx. 1-2 hours). 

For a fall variation of this, we’ve added pumpkin puree and pumpkin spice, which was pretty good – but I just love the plain version so much!

Another variation we’ve tried is to add a single flavored drink packet (the kind for an 8oz. drink) to the cheesecake mix, instead of the Splenda, to create flavors like lemon or strawberry cheesecake!

If you’d like to add a Keto friendly crust, I recommend using almond flour. Simply mix about 1/2 cup of almond flour with a couple tablespoons of melted butter. I like to add ground cinnamon and a packet of sweetener to the mix too. Then press into the bottom of your pie pan before spreading the cheesecake on top. (I practice “intuitive cooking” so I usually don’t really measure this kind of stuff. Just eyeball it).

Again, this is such a simple recipe you can’t really mess it up! Try different things and if it doesn’t work out, you can always whip up an original!

Next time we make this, I’ll try to snap a pic 😉

xo

Marissa

Keto White Lasagna

| Riss

If you’ve totally got a craving for the cheesy saucy goodness that is lasagna, but can’t justify the noodle carbs, then this recipe is just for you. A white sauce version with plenty o’ fats and protein!

Ingredients:

1.5 lbs ground beef

1 or 2 yellow squash

1 green bell pepper

1 head/bag riced cauliflower

16oz sour cream

16oz cottage cheese

1/4 cup Dijon mustard

1/2 cup unsweetened almond milk

1 cup shredded mozzarella

1 cup shredded parmesan

Garlic powder

Onion powder

Salt

Black pepper

Italian seasoning

Instructions:

1) Slice squash into thin medallions. Arrange on a paper towel and salt squash lightly to draw out excess water. Allow to set about 20 minutes, then press lightly with paper towels on top to absorb liquid.

2) While squash is resting, brown the ground beef and season to your liking with salt, garlic, onion powder, black pepper, and Italian seasoning. Once done, set aside to drain. Press to expel excess liquid.

3) Preheat oven to 400.

4) Dice or mince green pepper.

5) In a clean skillet, sautee the pepper and riced cauliflower together until tender. Drain well, pressing to expel excess water. Add in cooked ground beef and mix thoroughly.

6) In a large bowl combine the sour cream, cottage cheese, Dijon, and almond milk. Add seasonings to taste.

7) In a large cassarole dish layer lasagna as follows:

Thin layer sauce mixture

Squash medallions

1/2 of the Ground beef/veggie mixture

1/2 of remaining sauce

Squash medallions

Other 1/2 of the Ground beef/veggie mixture

Other 1/2 of the sauce

8) Sprinkle the cheeses evenly over the top and place in preheated oven for 30-40 minutes.

Enjoy! This is ultimate comfort food!