Author: positivelyposh6

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/3 cup salted butter melted
• 1/4 cup monkfruit [or whatever your favorite sugar replacement is]
• 3 tbsp almond butter

Filling:

• 2 cups whole milk ricotta cheese
• 4 oz cream cheese softened
• 1/2 cup monkfruit
• 2 tsp cinnamon
• 1/2 tsp vanilla extract 
• 2 tsp gelatin
• 8 oz heavy whipping cream
• 1 cup sugar free chocolate chips

Chocolate Drizzle: (optional)

In a small microwavable bowl, mix 1/2 cup chocolate chips, 1 tbsp coconut oil and 2 tbsp heavy whipping cream together and heat in microwave in 20 second increments until melted and smooth. DO NOT OVER HEAT!

Instructions:

• Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan and bake at 350* for 10 minutes. (YOU DON’T HAVE TO BAKE THE CRUST IF YOU DON’T WANT TO)
• Bloom the gelatin: Sprinkle the gelatin on top of 2 tbsp cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved. 
• Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin.
• In another bowl, with the electric mixer, beat the cream until stiff peaks form.
• Fold 1/3 of the whipped cream into the cheesecake batter using a rubber spatula. Gently fold in the rest. 
• Fold in the chocolate chips. Pour on top of the prepared crust and spread it around making an even layer. Drizzle cooled chocolate over the top (if using).
• Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.
• ENJOY!!

Muffins

*Makes 12 muffins*

Ingredients:

2 cups almond flour

2 tbsp coconut flour

1 1/2 baking powder tsp

pinch of salt

5 eggs

1/2 cup mixed berries (I used the frozen mix from Costco)

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1/2 tsp cake batter extract (optional)

1 tsp vanilla extract

zest of one lemon

Instructions:

1. Preheat oven to 350*. Grease a muffin pan with cooking spray or line muffin tin with cupcake liners.
2. In a medium sized bowl, add eggs, sweetener, vanilla extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
3. Add heavy cream and mix again.
4. Combine the dry ingredients in a separate bowl and stir to combine.
5. Combine the dry ingredients into the wet ingredients and add the lemon zest, then use the mixer to mix together. Add the butter and continue mixing.
6. Fold in the berries and then transfer the batter to the loaf pan.
7. Bake for about 15-20 minutes at 350* or until cooked through.
8. Let cool while you prepare the lemon glaze.

Lemon Glaze

Ingredients:

1/2 cup Monkfruit Powdered Sugar

2 tbsp heavy whipping cream

2 tbsp lemon juice or 1/2 tsp lemon extract

Instructions:

1. In a small bowl, whisk together all ingredients until well combined.
2. When muffins are completely cool, dip the top of the muffins into the glaze and place them on a plate for glaze to set.
3. Enjoy!

My birthday is just a couple of weeks away and I figured I’d change it up a bit this year and go with one of my childhood cake request faves! This cake takes me back to when my Mom would make a 9×13 yellow cake and top it with a can of chocolate frosting. *drool* Nothing complicated, but so tasty! My Husband isn’t a huge fan of chocolate and said this might be his favorite keto dessert. When I asked him to choose which was his favorite between the Berry Lemon Loaf I made over the weekend and this cake, he chose the cake, much to my surprise. It was basically a tie, but who can pass up a slice of nostalgia?

Ingredients:

5 eggs

2 cups almond flour

2 tbsp coconut flour

3/4 cup lily’s dark chocolate chips

1 1/2 tsp baking powder

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1 tsp vanilla extract

1 tsp cake batter extract

pinch of salt

Instructions:

1. Preheat oven to 350*. Grease an 8×8 baking dish or a loaf pan with cooking spray or butter or line it with parchment paper.
2. In a medium sized bowl, add eggs, sweetener, vanilla extract and cake batter extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
3. Add heavy cream and mix again.
4. Combine the dry ingredients in a separate bowl and stir to combine.
5. Combine the dry ingredients into the wet ingredients, then use the mixer to mix together. Add the butter and continue mixing.
6. Fold in the chocolate chips and then transfer the batter to the baking dish.
7. Bake for about 40-45 minutes at 350* or until cooked through.
8. Let cool and ENJOY!

This is the perfect rainy day (or anyday) treat for the whole family! It’s only 3 net carbs per slice! It doesn’t get any better than that!!

Ingredients:

5 eggs

2 cups almond flour

2 tbsp coconut flour

1/2 cup blueberries (you can also use blackberries and/or raspberries, or all 3)

1 1/2 baking powder tsp

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1 tsp vanilla extract

zest of one lemon

Instructions:

1. Preheat oven to 350*. Grease a loaf pan with cooking spray or butter or line it with parchment paper.
2. In a medium sized bowl, add eggs, sweetener, vanilla extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
3. Add heavy cream and mix again.
4. Combine the dry ingredients in a separate bowl and stir to combine.
5. Combine the dry ingredients into the wet ingredients and add the lemon zest, then use the mixer to mix together. Add the butter and continue mixing.
6. Fold in the berries and then transfer the batter to the loaf pan.
7. Bake for about 40-45 minutes at 350* or until cooked through.
8. Let cool and ENJOY!

These easy to make keto bars are a great alternative to regular coconut chocolate chip bars! They are so soft and have the perfect amount of sweetness and none of the guilt!!

Ingredients:

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup + 1/3 unsweetened shredded coconut

1/2 tsp baking powder

1/2 tsp pink Himalayan salt

1 tsp xantham gum

1/2 cup butter, melted

1/2 cup brown sugar replacement

2 eggs, beaten

1/2 cup almond milk

1 1/2 tsp vanilla extract

1/2 cup sugar-free chocolate chips

Instructions:

1. In a medium bowl, combine almond flour, coconut flour, salt, unsweetened coconut, baking powder, and xantham gum. Stir and set aside.
2. In another bowl, melt butter, then add sweetener, eggs, almond milk, vanilla extract and whisk together.
3. Pour butter mixture into dry mixture and stir to combine.
4. Stir in chocolate chips.
5. Spread mixture into a greased 8×8 baking dish, sprinkle with a little more shredded coconut and bake at 350* for about 25-30 minutes.
6. Once cooled, cut into squares and ENJOY!

St. Patty’s Day is a week from today! Here is a fun twist on corned beef and cabbage that the whole family will love!!

Ingredients:

2-3 lb corned beef

1 large bag of Asain salad mix

4 cups water

1 cup shredded swiss cheese

1/4 cup apple cider vinegar

2 tbsp butter

Instructions:

Place corned beef in instant pot on top of the rack. Add seasoning packet to top of the beef and add 4 cups of water and seal lid. Set to pressure cook on high for 90 minutes. Follow manufacturer’s guide for quick release, then removed corned beef and place on a cutting board and shred it into small pieces.

Heat a skillet over medium heat and add butter to melt. Once melted, add Asain salad mix and stir, then add shredded corned beef. Add vinegar and cook for 1 minute. Top with shredded cheese and place under broiler and cook until cheese is brown and melted.

For the sauce:

1/2 cup mayonaisse

1/4 cup sugar free ketchup

1 tbsp horseradish

1 tsp hot sauce

salt and pepper to taste

Mix all of the ingredients together in a small bowl until well combined. Spoon over casserole once you’ve plated.

ENJOY!!

So I don’t know what’s going on at your house, but my kids came home today after celebrating Valentine’s Day at school with LOADS of candy. Instead of breaking down their bedroom door and devouring the 4 small boxes of chocolates I saw them taking back there earlier, I decided to make one of my all time, quick and easy, and super delicious keto treats. They take only minutes to prepare and won’t leave you feeling bloated and guilty later.

Ingredients:

• 3 oz Lily’s Milk Chocolate Chips
• 1 cup Macadamia Nuts
• 1 tbsp coconut oil

Instructions:

1. Grease a small glass bowl (I spray it with cooking spray) and cover a cookie sheet with parchment paper.
2. Using a food scale, measure out 3 oz of chocolate chips and add to bowl with 1 tbsp coconut oil.
3. Microwave in 20 second intervals stirring between until the chocolate melts. Make sure to stir each time before heating it again. Usually takes 3 sessions in the microwave. Don’t heat it too much as the chocolate will seize.
4. Once the chocolate is melted and smooth, add the nuts and stir until they are coated in the chocolate.
5. Using a small spoon, make bite-size clusters and place on the parchment paper.
6. Place cookie sheet in fridge until they set. Takes about 20-30 minutes or so.

Enjoy!!