Saturday, June 23, 2018

Keto Cheesecake Muffins

Hello there! Long long time no see! I've been around, just not on my blog, but you can catch me almost daily on IG  if you're hungry or want to see what I'm up to! 

So you may or  may not know, I have been attempting the low carb/keto diet since last summer, with great results (it does wonders for diabetics!) and though most of it is pretty much meat, veggies and healthy fats, we can have desserts too! I love desserts! Most of my blog is probably full of sweets. Well, I found a great low carb, keto friendly, gluten free cheesecake recipe I just had to share with you!

This recipe can be made with really any flavor you like, I've made chocolate chip and berry ones so far. The berry ones reminded me so much of this old recipe I used to make! The crust in these are simply chopped nuts. The filling bakes up just like a real cheesecake, nice and creamy. No one will ever know they're better for you! They've become my favorite!

Keto Cheesecake Muffins 
adapted from Kasey Trenum

16 oz softened cream cheese
1/2 cup granulated Erythritol sweetener
2 eggs
1/2 tsp vanilla
1/4 cup sugar free Chocolate Chips or bar, chopped (or blueberries and raspberries)
3/4 cup chopped pecans

Preheat oven to 350' degrees.
Line 12 muffin tins with parchment muffin liners (trust me, you'll love these!).
Using a mixer to beat cream cheese on medium speed until smooth and creamy. Add eggs, Erythritol and vanilla then beat again on medium speed until thoroughly combined. Fold in chocolate (or berries) by hand.  Add 1 tablespoon (I just use a good pinch amount) of chopped pecans to the bottom of each muffin tin. Fill muffin tins with cheesecake batter approx 2/3 full, I use an ice cream scooper for a perfect amount). Bake for 18-20 minutes. Best served cold.


Trust me on these parchment liners!! 

Inside is nice and creamy smooth!

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Friday, January 26, 2018

Easy Breakfast Egg Sandwich

When your kids are old enough to help themselves in the kitchen, it helps you out too, right? I recently showed my soon to be 11 yr old little boy how to make microwaved egg sandwiches. He's been making these quite often since!

Easy Breakfast Egg Sandwich
1 large egg
1 slice of ham
1 good pinch of cheese
Splash of milk
1 english muffin
Large enough mug, non stick spray, microwave, toaster

Toast english muffin, while toasting make the egg.
In a large mug (preferably one that'll fit the size of the english muffin), spray with non stick spray, add egg and a tiny splash of milk, mix.
Microwave for 1 minute.
Add pinch of cheese and ham, microwave for 30 seconds more.
Top with 1 piece of english muffin and invert onto a plate, top with 2nd piece of english muffin. Enjoy!

Ingredients ready to go!

He's making this by himself while I coach him.

Spray your mug, it's no fun to clean otherwise!

Get toasting your muffin while your egg cooks.

Break your egg into the mug (this old soup mug fits the muffin nicely!)...

add a tiny bit of milk...

whip it up!

nuke it...

for 1 minute!

It becomes nice and fluffy!

Add some cheese...

and then the ham (we used 2 thinly sliced slices)...

nuke it for 30 more seconds...

top with 1 english muffin piece...

invert onto a plate...

and it'll all stack up...

top with last piece of english muffin...

and enjoy!

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Monday, October 16, 2017

Keto Chocolate Chip Cookies

Oh! Hello there!! Long long time no see! I've been here, well here, but not blogging. Life is happening and you know how that goes. So yes, here is a different kind of recipe I have never blogged about. Keto/Low carb. This past year has been my biggest health journey yet. Back in February, I went 0-low sugar and then some months later an online friend started a 6 week Keto challenge. I figured I'd learn about it and give it a shot, why not? I still had weight to lose and my diabetes to manage. Well 6 weeks came and went and here I still am! 12 weeks and about 8 pounds to my final goal weight! Mind you, I only had about 20 to lose since trying Keto. Anyways, my glucose number have been fabulous lately and I keep having to buy smaller clothes, so I guess it's working for me! Yes, I'm eating. Lots of stuff! Probably food you'd all freak about, but yes, it's keto friendly!! Pizza, burgers, cookies and of course salad, chicken, eggs, avocados... lol.  I track my macros in My Fitness Pal (sorry for these, you'll have to add it up using the Ing. you use) and share my journey on my IG @mihrfitness.

They say craving go away, but not really for me. I'm just been so disciplined so long that I can pass or wait it out. Well, I decided to give these keto friendly cookies a try. Even if they were a bit messy to shape, they worked out and they were delicious!! If you are doing Keto or interested in it, follow me on my IG!

Enjoy, Rachelle

Keto Chocolate Chip Cookies
adapted from a hint of yellow

1 1/4 cup almond flour (mine is unblanched)
1/4 tsp salt
1/4 tsp baking soda
6 TBL Truvia sweetener
1/4 cup coconut oil
2 tsp vanilla extract
1/3 cup Lily's unsweetened chocolate chips
1/4 c or so Macadamia nuts, chopped

Preheat the oven to 350'.
Line a baking sheet with parchment paper.
In a medium sized bowl, add the almond flour, baking soda, salt, sweetener. Mix well. Add the oil and mix. Mix in the vanilla. Add the chocolate chips, nuts and mix one last time. Scoop one tablespoon of the dough on the baking sheet and flatten with your hands (OK mine were crumbly, so I had to really piece them together, but they worked). Leave enough space between each portion. Bake for 10-13 minutes. Allow to cool on the sheet before eating.

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Sunday, March 19, 2017

Dark Chocolate Almond Butter Cups

Got a sweet tooth but watching your sugars? Try making these easy, delicious nut butter cups. I've always seen recipes like this but was a little afraid of making them for some reason. However, being low-no sugar for almost a month now, had me craving something fierce.

There are no added sugars in these and I chose a good dark chocolate with low sugar. The almond butter mixture I could just eat with a spoon, yum! So you basically layer and freeze these. When adding the last part of the chocolate to the tops, go easy because you might run out for the last one, like I did. The silicone cups make it super easy to pop right out when frozen. Also these get melty fast when you go to eat one, but straight out of the freezer, they're too hard to bite so be careful. Oh man, they're good and hit the spot for something "sweet" for me.

Dark Chocolate Almond Butter Cups
adapted from Fast Paleo, makes 8-9

1 1/3 C. dark chocolate (70% or higher) (I used 2 Chocolove Strong Dark Chocolate Bar 3.2 oz.)
2 Tbl expeller pressed coconut oil, divided
1 tsp vanilla extract
1/3 C. almond butter
Pinch of sea salt
Silicone cupcake liners (like these, affiliate link)

 Melt 1 1/3 C. dark chocolate and 1 Tbl coconut oil together. Pour 1 Tbl rounds into silicone cupcake liners and freeze until they harden (about 15 minutes). Mix together 1/3 C. almond butter, 1 tsp vanilla extract, 1 Tbl coconut oil and a pinch of salt. Place about a 1/2 tablespoon of mixture into each cup and freeze until hardened (about 15 minutes). For the last layer pour enough chocolate to cover the almond butter and freeze 5-10 more mins, store in fridge or freezer.

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Saturday, March 18, 2017

Reuben Sandwiches

Wondering what to do with your leftover corned beef from St. Patty's Day? Here's a recipe we love to make! I did not add measurements, because I don't really use any for this type of "grilled sandwich". I just add however much I want. Add more cheese and dressing if you like. For mine, I used a plain gluten free bread, I'm not a fan of rye bread anyways.

Reuben Sandwiches

Rye, Marble Rye, (or your own choice) bread
Thousand Island Dressing
Swiss cheese
Sauerkraut, drained
Leftover sliced corned beef
Butter softened

In a large skillet, reheat your corned beef slices until warm, set aside. In the same skillet, melt 2 TBL butter and lay two pieces of bread onto the butter, smear to coat that side. Spread a little Thousand Island dressing onto each slice, then add a slice of swiss cheese on each slice of bread. On one piece of bread, layer on kraut, corned beef. Once the bread is nice and toasty and brown, layer the breads together, remove, cut and eat.

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