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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