Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts
My sister told me about this video she saw on YouTube the other night for a Keto Strawberry Cheesecake in a Jar. It looked and sounded delicious, but I did not want enough cheesecake to feed four people.
And so I downsized it to feed just one person. Voila! Keto Strawberry Cheesecake in a Jar for one! And let me tell you it is some delicious! In fact, naughty or not, it is what I had for my lunch today!
This fabulously easy keto friendly recipe lacks nothing in the way of a real cheesecake. You still have all the lovely cookie crumbs in the bottom . . . sweet and buttery.
You have the rich vanilla cheesecake filling, light and fluffy, and topped with fresh sweet berries. Finally you have a delicious whipped cream topping sprinkled with more of those sweet and buttery cookie crumbs!
And yet this scrumptious dessert is totally sugar free. Totally gluten free. Low Carb. Keto friendly as well as being Diabetic friendly, with only 4 carbs per serving.
What more could you ask for in the way of a delicious dessert. Not much I say, not much! Quick and easy to make as well. Count me In with a capital "I!"
.JPG "Keto Cheesecake in a Jar")
WHAT YOU NEED TO MAKE KETO CHEESECAKE IN A JAR
A few simple ingredients, and not much more!
For the crumbs:
- 1 TBS almond flour
- 1/2 tsp brown sugar natural sweetener (aids in caramelization)
- 1 TBS butter, melted (may not need it all)
For the cheesecake:
- 2 ounces (56g) full fat cream cheese at room temperature
- 1/8 cup (20g) powdered natural sweetener
- 1/4 cup (60ml) heavy whipping cream
- 1/4 tsp vanilla extract
You will also need
- 2 small strawberries, chopped
- 1/4 cup (60ml) heavy cream whipped
- more of the almond crumbles to sprinkle on top
.JPG "Keto Cheesecake in a Jar")
You will also need a jam jar. I used one from a jar of Bonne Maman preserves. I think this was one from the super fruit jam. It had a nice shape. We eat first with our eyes.
The crumb base uses only three ingredients. Almond flour (finely ground almonds), brown sugar substitute and butter. I found that the original recipe called for far too much butter. I ended up with a soup, so I did it again only adding enough of the melted butter to give me a loose crumble mixture.
Again, don't use low fat ingredients for this recipe. They add sugars and stuff to make up for the lack of fat. Use only full fat cream cheese, and of course the whipping cream is full fat as well.
.JPG "Keto Cheesecake in a Jar")
Use whatever fruit you want to top it with. I used strawberries, but you could also use blueberries, blackberries, raspberries, any fruit really.
Just so long as you don't sweeten it with any sugar. If your fruit is especially tart you can add some sweetener to sweeten it up.
.JPG "Keto Cheesecake in a Jar")
Really, however, you shouldn't need to sweeten it at all. There is plenty of sweet in the cheesecake base and the crumbs to make up for it.
Those almond crumbs on the base are incredibly moreish. Just warning you. Maybe you might want to double them, lol.
.JPG "Keto Cheesecake in a Jar")
HOW TO MAKE KETO CHEESECAKE IN A JAR
Nothing could be quicker or easier. The longest part is making the crumbs.
First make the crumb base. Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper.
Mix together the almond flour and the sugar replacement until well combined. Add the melted butter, only using enough to give you a crumble mixture. Sprinkle onto the baking sheet.
Bake for 6 to 8 minutes until a light golden brown. Remove from the oven and allow to cool completely.
.JPG "Keto Cheesecake in a Jar")
Measure the cream cheese, powdered sweetener, whipping cream and vanilla into a bowl. Beat together with an electric mixer until fluffy and combined.
Crumble most of the almond crumbs into the bottom of a small mason jar, reserving a few crumbles for the topping. Dollop the cheese mixture over top. Tap the jar on the counter a few times so that it settles.
Top with the chopped berries. Spoon the whipped cream on top. Sprinkle with the remaining almond crumbs and enjoy!
.JPG "Keto Cheesecake in a Jar")
This was incredibly edibly delicious. Not low in fat, but if you are following a keto diet that doesn't matter.
Some of my other desserts which you might enjoy are:
SUGAR FREE LEMON PUDDING CAKE - another sugar free delicious keto and diabetic friendly dessert. If you like lemon desserts you will love this.
QUICK AND EASY BANANA PUDDING - If you are looking for a quick dessert that is not only easy to make but delicious this simple pudding fits the bill on all counts!
.JPG "Keto Cheesecake in a Jar")
I really couldn't wait to dig into this lush dessert. As I said I made it for my lunch. I licked the bowl jar clean! It was fabulously tasty.
This is one I can see myself making often, especially when the local berries are ripe and ready. I would even make it for company!
Keto Cheesecake in a Jar
Yield: 1
Prep time: 15 MinTotal time: 15 Min
Who wouldn't love a delicious cheesecake in a jar, specially sized just for them. I have used strawberries here, but any unsweetened fruit will do.
Ingredients
For the crumbs:
- 1 TBS almond flour
- 1/2 tsp brown sugar natural sweetener (aids in caramelization)
- 1 TBS butter, melted (may not need it all)
For the cheesecake:
- 2 ounces (56g) full fat cream cheese at room temperature
- 1/8 cup (20g) powdered natural sweetener
- 1/4 cup (60ml) heavy whipping cream
- 1/4 tsp vanilla extract
You will also need
- 2 small strawberries, chopped
- 1/4 cup (60ml) heavy cream whipped
- more of the almond crumbles to sprinkle on top
Instructions
- First make the crumb base. Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper.
- Mix together the almond flour and the sugar replacement until well combined. Add the melted butter, only using enough to give you a crumble mixture. Sprinkle onto the baking sheet.
- Bake for 6 to 8 minutes until a light golden brown. Remove from the oven and allow to cool completely.
- Measure the cream cheese, powdered sweetener, whipping cream and vanilla into a bowl. Beat together with an electric mixer until fluffy and combined.
- Crumble most of the almond crumbs into the bottom of a small mason jar, reserving a few crumbles for the topping. Dollop the cheese mixture over top. Tap the jar on the counter a few times so that it settles.
- Top with the chopped berries. Spoon the whipped cream on top. Sprinkle with the remaining almond crumbs and enjoy!
Thanks so much for visiting. Do come again!
Eating low carb can be a real challenge for someone who loves pasta and whose favorite vegetable is the potato. I have been trying to do better on that score. As a type 2 diabetic, I really need to be watching my carb intake.
It was more difficult when I shared a house with someone else, but now that I am on my own, I really have no excuse not to be stricter with myself. Our health is so important after all.
I have noticed of late that I feel so much better when I am stricter with myself. On the days that I am naughty and throw caution to the wind I am in a lot of pain. That is a lesson to me to be much more careful about what I put into my mouth.
With that in mind I have been experimenting lately with lower carb foods and recipes that will be much better for myself to eat. My father is a diabetic as well, and my sister is pre-diabetic, so we are all watching the carbs!
.JPG "Creamy Loaded Fauxtato Salad")
This recipe I am sharing with you today for a cream fauxtato salad is one which I have adapted from a magazine I bought a month or so ago called Keto Made Easy. It is by the people at delish.
I have cut the recipe in half as there is only me in the house and although I can certainly take some over to my sister for her to try (and I will definitely be doing that), neither one of us wants to be eating this type of thing for days and days!!!
.JPG "Creamy Loaded Fauxtato Salad")
WHAT YOU NEED TO MAKE CREAMY LOADED FAUXTATO SALAD
The ingredient list for this delicious salad is very simple. You can certainly double everything if you are wanting something tasty to take to a pot luck or family gathering!
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
.JPG "Creamy Loaded Fauxtato Salad")
If you can't find a small head of cauliflower then use half of a larger one. Do try to use the freshest cauliflower you can find. Frozen cauliflower is not suitable for this recipe.
Using full fat anything flies in the face of everything I have tried to do for years and years in an effort to control my weight. However, low fat ingredients usually have sugars and things added to make them taste better. (You got to replace the flavor of fat somehow.) So do use full fat mayo.
.JPG "Creamy Loaded Fauxtato Salad")
I like to use sharp (strong) cheddar cheese. You get a lot more flavor from this stronger cheese and as a consequence don't need to use quite as much.
I had thought it a lot of garlic powder (make sure you don't use salt) but really it works just as is!
.JPG "Creamy Loaded Fauxtato Salad")
I used thick cut streaky bacon. When I buy my bacon I take it all out of the package and I roll up each individual rasher into a tight cylinder. I then place them all into an air tight freezer container.
They keep for ages and you can easily take out just as many rashers as you need at any given time. They don't take very long to thaw out, and if you are wanting chopped bacon, they are really easy to chop from frozen.
Remember both cheese and bacon are salty so do be judicious with your use of salt in this recipe.
.JPG "Creamy Loaded Fauxtato Salad")
HOW TO MAKE CREAMY LOADED FAUXTATO SALAD
This is relatively easy to make and goes together very quickly if you have everything ready to go before you start!
Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
Set aside and allow to cool.
.JPG "Creamy Loaded Fauxtato Salad")
Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
.JPG "Creamy Loaded Fauxtato Salad")
Fold in most of the cheese, bacon and chives, reserving some for on top.
Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
.JPG "Creamy Loaded Fauxtato Salad")
If you are not watching the carbs, you might be interested in some of my other potato salad recipes. I can promise you all of them are incredibly delicious! (And I'm not just saying that!!)
CLASSIC POTATO SALAD (SMALL BATCH) - This is a smaller sized recipe of my regular potato salad. This is how my mother made it and its perfect in my opinion. No bells and whistles. Just simple good ingredients put together in a most delicious way!
HONEY MUSTARD POTATO SALAD - A tasty combination of both white and sweet potatoes in a lush tangy honey mustard vinaigrette dressing. This is excellent with cold sliced meats!
BISTRO POTATO SALAD - This is one of my all time favorite potato salads. It boasts a lovely herby vinaigrette dressing, hard boiled egg, radishes, etc. This is a real winning combination!
.JPG "Creamy Loaded Fauxtato Salad")
Whether you double the recipe to share with friends or make as is to please yourself, or your small family, I think this is something you are really going to enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Creamy Loaded Fauxtato Salad
Yield: 3
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
I down sized a recipe I found in a magazine for a loaded cauliflower fauxtato salad! This is not only low carb, keto and diabetic friendly, but delicious as well!
Ingredients
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
Instructions
- Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
- Set aside and allow to cool.
- Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
- Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
- Fold in most of the cheese, bacon and chives, reserving some for on top.
- Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
Thanks so much for visiting. Do come again!
I'm really excited to share this recipe with you today for Air Fryer Turnip Fries. A deliciously healthy take on the classic French Fry.
Except these are much lower in fat and are low carb and keto and diabetic friendly. This is also a small batch recipe, sized just for two people.
.JPG "Air Fryer Turnip Fries")
I was inspired by a recipe I originally found on Sugar Free Londoner, for turnip fries. She used the smaller white turnips. I have not seen those here so I adapted it to use the larger rutabaga/turnip/Swede.
I also adapted it to make a smaller amount, enough for just two people, and I have to say they are really delicious. They came out crisp and filled with flavor!
.JPG "Air Fryer Turnip Fries")
I confess, I don't use my air fryer enough. I have used it successfully to make baked sweet potatoes and regular baked potatoes.
I have also used it to do Twice Baked Potatoes with great success. Its also very good for reheating frozen food such as frozen chips and fish, chicken etc.
All in all though I feel I need to use it more. The use I am getting out of it thus far hardly justifies me having it. I suspect I will use it a lot more in the summer months when I don't want to be turning on a hot oven.
.JPG "Air Fryer Turnip Fries")
WHAT YOU NEED TO MAKE AIR FRYER TURNIP FRIES
Really you only need a very few ingredients. A Swede/rutabaga/turnip, some light olive oil and some seasonings.
- 4 1/2 inch thick center cuts of one medium peeled rutabaga (Swede)
- 1/2 TBS light olive oil
- 1/4 tsp sweet paprika
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder (not salt)
- 1/8 tsp onion powder (not salt)
.JPG "Air Fryer Turnip Fries")
You can certainly play around with the seasonings a bit and use different ones than the ones I have used here. Mexican seasonings such as cumin and chili powder would be very nice.
You could also make curry fries by using a curry powder. Those would be especially nice served with a yogurt dip.
.JPG "Air Fryer Turnip Fries")
HOW TO MAKE AIR FRYER TURNIP FRIES
These are really very simple to make. The most complicated bit is cutting them up!
I had a medium sized turnip/rutabaga, about six inches in circumference. I peeled it all and then cut it crosswise into 1/2 inch thick rounds/slabs.
I then cut the rounds into 1/2 inch thick slices, giving me sticks that were roughly 1/2 inch thick fries. You do want to make sure all of your vegetable sticks are sized about the same so that cook at the same time and evenly.
.JPG "Air Fryer Turnip Fries")
First prepare your rutabaga. Cut the slices crosswise into 1/2 inch slices. You should have wands now which are 1/2 inch square, with the exception of the end pieces.
Place the rutabaga into a bowl and then toss together with the oil and all the slices until thoroughly coated.
Place the wands of rutabaga into a single layer in the basket of your air fryer (You may need to work in two batches)
.JPG "Air Fryer Turnip Fries")
Air fry at 350*F/180*C for 10 minutes. They should be golden brown and just cooked through.
If you are having to do this in batches, remove the cooked fries to a baking sheet and keep warm in a low oven while you repeat and cook the remaining strips.
Serve hot. For a keto diet you can serve these with sugar free ketchup.
.JPG "Air Fryer Turnip Fries")
My air fryer is a Kuraidori which I bought at my local Home Hardware. Its got a fairly large cooking space and actually came with a rotisserie, which I have not used yet. It would have to be a very small chicken or roast to do so, but I am only one person so that is alright with me.
I have found it very easy to use so far and have had success with everything I have cooked in it. I also have a Cuisinart Toaster Oven/Air Fryer which I call the cremator. I have not had much success air frying in that one, although it did come highly recommended by America's Test Kitchen.
You really need to do a lot of research before you buy one and think about it as they are not really very cheap. In the UK I had a T-Fal one and I really loved that one, although it was large and took up a lot of storage space. I had to keep it in my bedroom closet, which meant I often forgot that I even had it and it did not get used very much.
.JPG "Air Fryer Turnip Fries")
Another thing you might want to consider when buying one. The food is not like deep fried food. If you think that you are going to end up with chips and things that are the same as deep fried, you are going to be largely disappointed.
The food it cooks is good, but not even close to being comparable to deep fried.
Having said that, if you are in the market for something which is going to help you cut back on time and calories and still produce tasty food, then its just the ticket.
If you have a really large family you will need to buy a really large model and even then you may have to cook in batches. For a small family such as mine, this one works great!
And yes, these Air Fryer Turnip Fries are excellent! I highly recommend!
Air Fryer Turnip Fries
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
A delicious healthy take on French fries cooked in an air fryer. These are crisp and flavor filled!
Ingredients
- 4 1/2 inch thick center cuts of one medium peeled rutabaga (Swede)
- 1/2 TBS light olive oil
- 1/4 tsp sweet paprika
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder (not salt)
- 1/8 tsp onion powder (not salt)
Instructions
- First prepare your rutabaga. Cut the slices crosswise into 1/2 inch slices. You should have wands now which are 1/2 inch square, with the exception of the end pieces.
- Place the rutabaga into a bowl and then toss together with the oil and all the slices until thoroughly coated.
- Place the wands of rutabaga into a single layer in the basket of your air fryer (You may need to work in two batches)
- Air fry at 350*F/180*C for 10 minutes. They should be golden brown and just cooked through.
- If you are having to do this in batches, remove the cooked fries to a baking sheet and keep warm in a low oven while you repeat and cook the remaining strips.
- Serve hot. For a keto diet you can serve these with sugar free ketchup.
Subscribe to:
Posts (Atom)
Social Icons