Keto Cheesecake Tarts

Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
  2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
  3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
  4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
  5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
  6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
  7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
  8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
  9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
  10. Let them chill in the fridge overnight or as long as you can!
Recipe Notes

Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs

Recipe Courtesy Kelly via ketokrate.com

Get Well Soon by Jennifer Wright

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Spaghetti Squash Pizza Crust

Spaghetti Squash Pizza Crust
Print Recipe
"A gluten-free, vegetarian, and healthy pizza crust alternative using spaghetti squash! A creative and unique way to cook with spaghetti squash!"
Servings
1 10 inch pizza crust
Cook Time
1 hour 15 minutes
Servings
1 10 inch pizza crust
Cook Time
1 hour 15 minutes
Spaghetti Squash Pizza Crust
Print Recipe
"A gluten-free, vegetarian, and healthy pizza crust alternative using spaghetti squash! A creative and unique way to cook with spaghetti squash!"
Servings
1 10 inch pizza crust
Cook Time
1 hour 15 minutes
Servings
1 10 inch pizza crust
Cook Time
1 hour 15 minutes
Ingredients
Servings: 10 inch pizza crust
Instructions
  1. Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
  2. To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and freshly ground black pepper if needed.
  3. Measure out approximately 3 and ½ cups of spaghetti squash. Reserve rest for another use.
  4. Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels*. Squeeze out as much moisture as possible. The drier the squash, the more crispy the crust can get.
  5. In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
  6. Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes.
  7. Add desired toppings and bake until done.
Recipe Notes

*Dawn simply pats the squash mixture (once pressed out in the jelly roll pan) with paper towels to absorb the extra moisture.

recipe courtesy of Dawn via sharedappetite.com

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Havarti, Pear, and Walnut Puff Pasty Bites

Havarti, Pear, and Walnut Puff Pasty Bites
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"An easy entertaining holiday appetizer recipe with a make-ahead and freeze option! "
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Havarti, Pear, and Walnut Puff Pasty Bites
Print Recipe
"An easy entertaining holiday appetizer recipe with a make-ahead and freeze option! "
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Servings Prep Time
18 bites 20 mins
Cook Time
20 mins
Ingredients
Pear Chutney
Servings: bites
Instructions
  1. Defrost puff pastry according to package directions. Preheat oven to 425°F.
  2. Roll out puff pastry sheets and cut each sheet into 9 squares (18 squares total between the two sheets). Place squares on a piece of wax paper or parchment paper (this will prevent sticking).
  3. Place a piece of havarti cheese, a spoonful of pear chutney, a few chopped walnuts, a very light sprinkle of fresh thyme, and a drizzle of honey in the center of each puff pastry square. Although it's tempting, don't overfill or else it will be very difficult to seal edges.
  4. In a small bowl, whisk together egg and water to create an egg wash. Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.*
  5. Generously brush the top of each puff pastry bite with egg wash and sprinkle with Kosher salt and chopped fresh thyme. Place on a parchment paper lined baking sheet.
  6. Bake for 15-20 minutes, until the puff pastry is golden brown. Devour immediately.
Pear Chutney
  1. Heat olive oil in a small skillet over medium heat. Add shallot, season with Kosher salt, and cook, stirring occasionally, until softened, about 2-3 minutes. Stir in pear, thyme, apple cider vinegar, and brown sugar. Season with Kosher salt and cook until pears are tender, stirring occasionally, about 5-10 minutes. If pears are not tender and mixture is too dry (starting to stick to pan), add a little water and continue to cook until pears are tender.
Recipe Notes

*You can freeze the assembled uncooked pastry bites in a single layer on a baking sheet at this point. Once frozen, place in a ziploc bag and they will keep for a couple of months. When ready to bake, apply egg wash and season with Kosher salt and fresh thyme. Puff pastry bites may be baked frozen or you can thaw first in refrigerator. If baking from frozen, it will just require a little longer in oven. .

"I substituted pecans for the walnuts and they turned out great! Love this recipe!" ~ Carol

 

recipe courtesy of sharedappetite.com

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