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!
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.
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?
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!!
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
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.
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.
Grease a small glass bowl (I spray it with cooking spray) and cover a cookie sheet with parchment paper.
Using a food scale, measure out 3 oz of chocolate chips and add to bowl with 1 tbsp coconut oil.
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.
Once the chocolate is melted and smooth, add the nuts and stir until they are coated in the chocolate.
Using a small spoon, make bite-size clusters and place on the parchment paper.
Place cookie sheet in fridge until they set. Takes about 20-30 minutes or so.