Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts
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.JPG "Lemon Cheesecake Fluff")
If you are like me, you are always on the lookout for a dessert that is quick and easy to make. If you can make that dessert sugar free so much the better!
This Lemon Cheesecake Fluff is not only sugar free, but it is low carb and keto/diabetic friendly! And not only that, It uses only five basic ingredients and takes only about five minutes to make!
I call that a win!
.JPG "Lemon Cheesecake Fluff")
I've been on a quest to cut back the carbs and sugar in my diet, but I don't want to rule out treats entirely. The thought of having to live my life without the occasional treat makes me feel sad.
Its nice to be able to enjoy the occasional treat and this light and fluffy cheesecake dessert is a real treat if ever there was one! Its like a lemon cheesecake mousse!
.JPG "Lemon Cheesecake Fluff")
Not too sweet and with only 2.1 carbs per serving it goes down a real treat. Its also very easy to dress up with fresh berries and a light dusting of some sugar free icing sugar.
I like the Swerve sugar free products. They work beautifully in something like this. If you are not following keto, low carb or sugar free, by all means use regular icing sugar!
.JPG "Lemon Cheesecake Fluff")
This is a simple sugar free dessert that you won't even have to put the oven on for. That makes it perfect for the hot summer months we have looming.
The fact that it goes together very quickly is another bonus. Quick, easy, delicious and sugar free. Count me in!
.JPG "Lemon Cheesecake Fluff")
WHAT YOU NEED TO MAKE LEMON CHEESECAKE FLUFF
Other than the powdered sweetener, there is really nothing too out of the ordinary here.
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
.JPG "Lemon Cheesecake Fluff")
I use only full fat cream cheese. I have no idea if lower fat cream cheese works the same. I can only tell you that this works perfectly with the full fat.
I also used lactose free whipping cream, because that is what I have in my refrigerator.
Fresh lemons are a must for both the juice and the zest. You won't get the same fresh taste using lemon juice which has been reconstituted from concentrate and don't even think about using lemon flavoring. The finished result will taste like perfume.
.JPG "Lemon Cheesecake Fluff")
I also only use pure vanilla extract. I have always used the Costco vanilla extract, It is excellent vanilla and for me, lasts a very long time. I think it is worth every penny.
I know pure vanilla extract can be a bit on the expensive side, but there is really no comparison between artificial and real vanilla. You, quite simply, get what you pay for.
.JPG "Lemon Cheesecake Fluff")
I like to use a mix of fresh berries when I am serving a dessert like this. Usually raspberries and blueberries. I have always found that strawberries out of season are just not worth the money that you pay for them.
I think blackberries would also be nice. Or you could use a simple sugar free raspberry coulis to drizzle over top. Or even toasted coconut would be nice.
.JPG "Lemon Cheesecake Fluff")
HOW TO MAKE LEMON CHEESECAKE FLUFF
Nothing could be simpler or quicker. When I say this goes together and you can be eating it in just five minutes I mean just that! You will need an electric hand mixer.
Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
Fold the whipped cream and the cream cheese mixture together until well combined.
Spoon into three dessert bowls and top with some fresh berries and enjoy!
Boy I sure miss my dessert dishes and such that I had in the UK. I will need to go visit some charity shops and yard sales here where I live to see what I can find.
If you are fond of delicious cheesecake types of desserts here are a few others I have made in the past. I can't promise they are sugar free, but I can promise they are mighty tasty!
WHITE CHOCOLATE CHEESECAKE - rich creamy no bake deliciousness! Perfect for when the temperatures start to rise!
MAGIC CHEESECAKE - As simple to make as blitzing together a few ingredients and pouring them into a pie dish to bake. Scrumptious!
SMALL BATCH CHERRY CHEESECAKE - This delicious dessert bakes in a loaf tin and cuts into six gorgeous deliciously modest slices.
Lemon Cheesecake Fluff (sugar free)
Yield: 2 - 3
Prep time: 5 MinTotal time: 5 Min
Five minutes, five ingredients, one delicious dessert. Quantities can very easily be doubled to feed more.
Ingredients
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
Instructions
- Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
- Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
- Fold the whipped cream and the cream cheese mixture together until well combined.
- Spoon into three dessert bowls and top with berries.
- Enjoy!
Thanks so much for visiting. Do come again!
Lately I have been trying really hard to cut back on my carbs and sugars. This is not easy when you are a card carrying carbaholic like myself!
The potato is my favorite vegetable! But thankfully cauliflower is also one of my favorite vegetables and I have been experimenting with using it in the place of pasta and potatoes.
I had bought a package of frozen riced cauliflower with vegetables in it from Green Giant one day last week and cooked it. I have one word to say to you about that. DON'T
It was awful. Absolutely awful and I ended up throwing it away. Maybe I just got a bad package, but, I hate to tell you, it really was nasty.
This recipe I am sharing with you today for Loaded Cauliflower & Chicken Casserole is one that I adapted to feed just two people and is anything but nasty. Its delicious!
I found the original recipe on Rachel Schultz. It fit my needs perfectly and I was very keen to try it. I downsized it and that is the version I am sharing with you today!
It is low carb, gluten and sugar free and is very diabetic and keto friendly!
WHAT YOU NEED TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
Simple and delicious ingredients. That's what!
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
My chicken breast was of a medium size, not too small, nor was it too large. It cooked perfectly in the timings I include in the recipe. You certainly don't want to overcook it as it will be cooking again in the casserole.
I used fresh cauliflower, not frozen. I think frozen cauliflower would be too watery. This time I also used pre-grated cheese's as I was not going to be making a sauce.
I had some cooked streaky bacon in the freezer so I just crumbled two slices. You could also use the real bacon bits that you can buy at the shops. The equivalent of about 2 slices.
With my IBS I shouldn't really be eating onions, but I have found that if I use just the green tops of the spring onions I am okay.
HOW TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
This is a very simple make. If you know me you know I stay away from complicated if I can help it! I'm a bit on the lazy side!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper. Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
Reduce the oven temperature to 350*F/180*C/gas mark 4.Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower. Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower.
Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through. Serve hot.
If you are a fan of chicken casseroles and are not afraid of carbs, here are some other suggestions for something delicious to do with chicken!
CREAMY CHICKEN PARMESAN CASSEROLE - chicken, rice and vegetables in a rich and creamy parmesan sauce.
CURRIED CHICKEN & COCONUT RICE CASSEROLE - If you are fond of curried chicken you are going to fall in love with this fabulous chicken and rice casserole. Delicious and simple!
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CHICKEN & GREEN BEAN CASSEROLE - This is a variant on our favorite green bean casserole. It uses no cream soup, just a lush homemade cream sauce, flavored with chicken stock, milk, thyme and onion, with a crispy crumb topping.
Loaded Cauliflower & Chicken
Yield: 2
Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour
With bacon, chicken, spring onions, cheese and plenty of cauliflower, this is low carb and keto friendly! This is a small batch recipe, but can easily be doubled.
Ingredients
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper.
- Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
- Reduce the oven temperature to 350*F/180*C/gas mark 4.
- Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
- Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower.
- Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower. Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
- Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
- Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through.
- Serve hot.
Thanks so much for visiting. Do come again!
When I think of desserts and the type of desserts I love most of all, my mind immediately goes to lemon. I adore lemon. It is my absolute favorite flavor when it comes to desserts.
I am like my dad in that. Given the choice of a lemon pie or an apple pie, our hearts will immediately go to the lemon pie!
.JPG "Sugar Free Lemon Pudding Cake")
As a type 2 Diabetic however, lemon desserts are a very rare treat. That's because lemon is such a tart fruit that it usually takes a lot of sugar to balance out the tartness. Until now.
May I present to you a totally Sugar Free Lemon Pudding Cake. And not only that, it can be yours in about 3 minutes of time. I am sure you can wait that long!
.JPG "Sugar Free Lemon Pudding Cake")
Its not a lemon pudding cake like my usual Lemon Puddle Cake. Lemon Puddle Cake is a type of pudding cake where you mix a few bits together and then bake in the oven.
Like magic everything separates to give you a cake on top and a lush lemon curd on the bottom. totally verboten for a Diabetic like myself.
.JPG "Sugar Free Lemon Pudding Cake")
Instead this Sugar Free Lemon Pudding Cake is low carb, gluten free, sugar free, keto friendly and Diabetic friendly. Totally!
It is moist and sugar free, with a beautiful tangy lemon glaze that more than makes up for any pudding sauce! And, best of all you can be enjoying it in about 3 minutes, give or take.
.JPG "Sugar Free Lemon Pudding Cake")
WHAT YOU NEED TO MAKE SUGAR FREE LEMON PUDDING CAKE
Simple ingredients that are probably commonplace in any sugar free/low carb kitchen.
For the cake:
- 4 TBS almond flour (extra fine ground almonds)
- 2 TBS heavy cream
- 1 1/2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 large free range egg
- 2 TBS fresh lemon juice
- 1/2 tsp baking powder
For the sauce:
- 1 TBS butter, melted
- 1 TBS heavy cream
- 1 tsp lemon juice
- 1 TBS powdered sweetener (I use Swerve icing sugar)
To serve:
- unsweetened whipped cream (Optional)
.JPG "Sugar Free Lemon Pudding Cake")
When it comes to almond flour, in the UK, you need to know that almond flour is quite a bit finer than ground almonds. If you are in the UK and using ground almonds, you may need to add an addition 2 to 3 TBS of them.
I like the Swerve sugar free products. They measure cup for cup like regular sugar and do an excellent job.
.JPG "Sugar Free Lemon Pudding Cake")
I like to use fresh lemon juice when it comes to desserts like this. It has the freshest flavor. Also if you want to charge the lemon flavor up a bit you can add 1/2 tsp of fine freshly grated lemon zest.
You could also add some lemon zest to the sauce. (Which, on a side note, I could eat with a spoon.)
.JPG "Sugar Free Lemon Pudding Cake")
HOW TO MAKE SUGAR FREE LEMON PUDDING CAKE
Nothing could really be much easier than this. Prepare to be amazed!
Butter the insides of a small bowl or two mugs. (I used a small cereal bowl) Whisk the almond flour, sweetener and baking powder together in a bowl.
Whisk the egg, lemon juice and cream together. Add to the dry ingredients and mix all well together until smooth. (You may need to add an additional TBS of almond flour if it is too liquidy.)
Pour into your prepared dish (s). Level off.
.JPG "Sugar Free Lemon Pudding Cake")
Microwave on high for 90 seconds. (Alternately bake in the oven in a small buttered baking dish at 350*F/180*C/gas mark 4 for 15 minutes.)
Remove from the microwave/oven and tip out onto a plate.
Whisk together the butter, cream, lemon juice and sweetener until smooth. Spoon over cake/pudding.
Divide the dessert into two ramekins, along with the sauce. Serve with or without unsweetened whipped cream.
.JPG "Sugar Free Lemon Pudding Cake")
And there you have it. A delicious keto friendly, diabetic friendly, sugar free, low carb, delicious lemon dessert that you can enjoy in about 3 minutes of time!
If you are not a diabetic and are not worried about sugars and carbs, here are some of my other lemon desserts you might like to try:
LEMON BUTTERMILK CAKE - Full on lemon flavor with a scrumptious zingy lemon glaze.
CREAMY LEMON PIE FOR TWO - All the lovely flavors of a full sized pie, with a graham cracker crust and rich filling, but sized for just two people.
BUTTERMILK LEMON PUDDINGS FOR TWO - delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
Sugar Free Lemon Pudding Cake
Yield: 2
Cook time: 3 MinTotal time: 3 Min
Light textured with a beautiful lemon flavor and zingy lemon glaze. You can be enjoying this in about 3 minutes of time. Alternatively you can bake it in the oven. (350*F/180*C/gas mark 4 for 15 minutes.)
Ingredients
For the cake:
- 4 TBS almond flour (extra fine ground almonds)
- 2 TBS heavy cream
- 1 1/2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 large free range egg
- 2 TBS fresh lemon juice
- 1/2 tsp baking powder
For the sauce:
- 1 TBS butter, melted
- 1 TBS heavy cream
- 1 tsp lemon juice
- 1 TBS powdered sweetener (I use Swerve icing sugar)
To serve:
- unsweetened whipped cream (Optional)
Instructions
- Butter the insides of a small bowl or two mugs. (I used a small cereal bowl)
- Whisk the almond flour, sweetener and baking powder together in a bowl.
- Whisk the egg, lemon juice and cream together. Add to the dry ingredients and mix all well together until smooth. (You may need to add an additional TBS of almond flour if it is too liquidy.)
- Pour into your prepared dish (s). Level off.
- Microwave on high for 90 seconds. (Alternately bake in the oven in a small buttered baking dish at 350*F/180*C/gas mark 4 for 15 minutes.)
- Remove from the microwave/oven and tip out onto a plate.
- Whisk together the butter, cream, lemon juice and sweetener until smooth. Spoon over cake/pudding.
- Divide the dessert into two ramekins, along with the sauce. Serve with or without unsweetened whipped cream.
Thanks so much for visiting! Do come again!
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