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.

enjoy,
Rachelle

Trust me on these parchment liners!! 

Inside is nice and creamy smooth!

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.

enjoy,
Rachelle

Brazilian Chocolate Fudge Flan (Brigadeirão)

Does anyone still use Pinterest? I sure do and have been having great luck with delicious recipes lately! This is one I've had in my folder for quite a while and since it's easy and ingredients I had on hand I decided why not? If you love chocolate truffles you'll LOVE this! You know how they melt in your mouth? Yeah, that! It's pretty rich and creamy (like a thick pudding) so you won't need a large slice, so I think this would serve 15 well. I served it with whipped cream.

Brazilian Chocolate Fudge Flan
adapted from Brazil To You

14 oz sweetened condensed milk
14 oz whole milk
1 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon unsalted butter, melted
4 large eggs, at room temperature
1 tablespoon vanilla extract
A dash of salt
Whipped cream

Pre-heat the oven to 350º F. Spray a bundt pan with nonstick spray.
Blend together well the condensed milk, the whole milk, cocoa, sugar, cornstarch, butter, eggs, vanilla, and salt. Pour mixture into the prepared pan.
Bake in Bain-Marie for about 40 minutes (I placed my bundt pan inside of a large glass baking dish with water poured into the glass dish until it reached half way up the bundt pan.).
Let cool on a rack and then refrigerate for about 2-4 hours or longer.
Unmold carefully,  cut and serve with whipped cream.

enjoy,

Pumpkin Swirl Brownies

 Everyone gets into this fall pumpkin everything baking theme... I love my pumpkin pie and a pumpkin muffin but not everything pumpkin, all of the time. BUT when I saw these I knew I had to give them a try now! I'll admit I was worried how they'd turn out...no flour, all that honey...I was worried they'd taste like honey and have no structure like brownies do. I went with it. Well I was happy to see them puff up as they were baking so that gave me hope of the texture thing. Then I could smell the honey baking and I got a little iffy. I went with it. They were done after about 40 minutes and I let them cool, then I put them in the fridge to help set up so I could slice and photograph...and taste. WOW, these are amazing!!! If you love pumpkin pie like I do, you'll love these! The moist pumpkin parts in these are deeelicious! They also held up holding to eat too.  Oh and the honey taste...you can't tell! I'm sorry I ever doubted these, I will make them again!

Pumpkin Swirl Brownies
adapted from fast Paleo

16 oz of walnuts (I used some walnuts & some pecans)
1 large egg
1/2 cup honey
1/2 cup baking cocoa
1 TBL vanilla
1/4 tsp salt
1 tsp baking soda
6 oz chocolate chips, divided

-Preheat your oven to 350 degrees F. Grease/parchment paper line a 9x13 baking dish.
Combine walnuts in a food processor and blend until it has the texture of almond butter. In a large bowl combine all ingredients (minus the chocolate chips) and mix until smooth, then stir in 3/4 of the chocolate chips. Set aside.

Pumpkin Mix: 
1 can pumpkin puree
1/3 cup honey
1 TBL cinnamon
1 tsp baking soda
1 large egg
1/4 cup almond flour
-Combine all and set aside.

Pour in the 3/4 of the brownie mixture into the pan and spread evenly (this is a very thin layer). Set aside the other 1/4. Take heaping spoonfuls of the pumpkin mixture and place on top of the brownie mixture in the pan until all pumpkin mix is used. Then add the rest of the brownie mix on top of the pumpkin and run a knife through the top layers making the chocolate and the pumpkin swirl, toss on the rest of the chocolate chips and bake for 40 minutes.

enjoy,

S'mores Pie

When I saw this recipe online, I knew I had to make it for one last little hoorah before I start back into my workout routine. I adapted it making it gluten free and of course my family couldn't tell. I used my favorite gluten free flour blend (linked) and made some GF graham crackers (links). I used both chocolate chips, because I already had them and some chocolate bars. It came out just fine.  This baked up all nice and puffy and just looked amazing! I tasted a bit and it reminded me of a big cookie, a rich big cookie! This will easily serve 8-12 people, you won't need a big piece. 

S'mores Pie
adapted from Wishes and Dishes, serves 8-12

1 stick Softened Butter
1/2 cups Granulated Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup GLUTEN FREE All Purpose Flour
1 cup GLUTEN FREE Graham Cracker Crumbs
1 teaspoon Baking Powder
7 oz Marshmallow Creme
6 whole (1.55 Oz Bars) Hershey’s Milk Chocolate Bars, Unwrapped (I used about 7 oz chocolate chips)
1 cup Mini Marshmallows
1/4 cups Milk Chocolate Chips

Preheat oven to 350°F and spray a 9″ pie pan (or tart pan) with baking spray.
In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
Divide the dough in half. Carefully press half the dough in the bottom and up the sides of the prepared pie pan as best you can (I used wet hands, makes it easier). Evenly spread the Marshmallow Creme over the bottom crust.
Separate chocolate squares (or sprinkle chocolate chips) and place on top of the Marshmallow Creme.
Place the 1 cup of marshmallows on top.
Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will not be completely covered and that is what you want!).
Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Remove pan from oven and set it on a wire rack. Cool completely before cutting.

gluten free crust carefully pressed into tart pan 

(I like that it cuts pieces better than digging them out of a pie dish)

marshmallow cream spread

I used both chocolate chips & chocolate bars

plop pieces of GF crust for top all over and slightly press together

can I just eat it like that?

oh wow, look at that!!

go ahead, take a bite!

 enjoy,

Gluten-Free Chocolate Chip Coconut Oatmeal Cookies

Boy was I craving an oatmeal cookie today! I went to Pinterest to search out recipes that looked great and using ingredients I had on hand. Recently I went to a little store here and found those Betty Crocker gluten free items such as their rice flour blend for recipes at a great price. It is similar to one I make but opted to try it anyways (hey it had recipes on the box too!). This recipe I came across just so happened to use that very box! Score! Not really knowing how they'd turn out I gave them a try. I added in some coconut for more texture and chewiness. I was pleasantly surprised how big and puffy these baked up, I loved the looks of them! These tasted fantastic too! I loved these cookies. 

Gluten-Free Chocolate Chip Coconut Oatmeal Cookies
adapted from Live Better America, makes about 33 cookies

1/2 cup butter
2 tablespoons coconut oil
2 1/2 cups gluten-free quick-cooking oats
1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons gluten-free vanilla
2 cups dark or semisweet chocolate chips
1/2 cup shredded coconut

Heat oven to 350°F. In 1-quart saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter is golden brown. (Watch carefully, as it can change from browned to burnt quickly.) Remove from heat. Beat in canola oil with whisk. Pour into small bowl; set aside to cool 10 minutes.

Meanwhile, in medium bowl, mix oats, flour blend, xanthan gum, baking powder, baking soda and salt.

In large bowl, place sugars. Add butter mixture. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture until well blended. Stir in chocolate chips and coconut. Let dough stand 15 minutes.

On parchment paper lined cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.

Bake 10 to 12 minutes or until light golden brown (centers will be soft). Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

enjoy,

3 Ingredient Banana Cookies

We haven't been eating our daily banana lately and they just get too ripe too fast. I just found this recipe and gave it a go. Oh wow, yum! How easy are 3 ingredients? I happened to have some new Chex Gluten Free Oats to use up so this was perfect timing. They don't spread out, they hold their shape and they bake up a little bit dense and chewy and so delicious! 

Skinny Banana Cookies 
from Six Sisters' Stuff

2 medium ripe bananas, mashed
1 cup uncooked gluten free oats
1/4 cup chocolate chips

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a small scooper, scoop up the batter and place on the cookie sheet. Bake for 12-15 minutes.

 enjoy,

Chocolate or Vanilla Butter Cream Frosting

Our little boy, the baby of the family, turned 7 this week and he wanted chocolate cupcakes, but the others wanted vanilla so, I made a compromise for them. I combined a chocolate and a vanilla cake mix together, marbling them together before baking. I did the same with the butter cream frosting, mixing them both. I also scooped out the insides of the cupcakes and filled them too (see how to here). They get the both of both flavors with these special birthday cupcakes!

The chocolate frosting did not make enough to fill and frost my cupcakes so I do recommend at least doubling it for 24 cupcakes, plus with my ruffly icing it probably uses up more. By the way, I used a Wilton 2 D tip for that effect. Also this frosting will get melty in the heat so I kept these in the fridge until it was near time to serve.

Chocolate Butter Cream Frosting
Adapted from Allrecipes. Makes about 2 cups.

1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons cocoa powder
1/8 tsp salt
2 teaspoons vanilla extract
2 tablespoons milk

Mix together butter, sugar, cocoa powder and salt until combined. Add in vanilla and milk and beat for an additional 3 to 5 minutes or until smooth and creamy.

Vanilla Butter Cream Frosting
Adapted from Food.com. Makes about 3 cups.

1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
2 teaspoons vanilla extract
1/8 teaspoon salt

In a bowl combine butter, sugar and salt. Beat till blended. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

For the combined swirly effect of my frosted cupcakes, I placed some chocolate frosting in one pastry bag and some vanilla in another bag and then added them both to a bigger pastry bag with a tip frosted away.

they loved them!

Happy Birthday Buddy!

 enjoy,

None of This or None of That Peanut Butter Oatmeal Cookies

That's right! No oil, no flour, no eggs, and no added sugar in these cookies! I have been eyeing these cookies for a short time now, but always forgot to get an ingredient so I kept putting them off. Well no more! I finally had everything on hand and whipped these up. My kids loved them! They smell wonderful baking too.

You can also make them gluten free using gluten free oats. Also you could probably use another nut butter if you're allergic to peanuts.

Peanut Butter Oatmeal Cookies
from The Skinny Fork, gave me about 28 cookies

2 Ripe Bananas, mashed
1/3 C. Creamy Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts, chopped
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Unsweetened Shredded Coconut

Directions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined. Spoon a rounded 2 tbsp. ( I just use my small scooper = 1TBL per cookie) of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. Bake for 20-30 minutes and allow to cool slightly.

 enjoy,