Several months ago, my husband and I decided to try the Keto way of eating. I had always assumed Keto just mean no sugar or bread. Actually, a true Keto diet is low natural carbs, sufficient protein and high keto-approved fats. We have relied heavily on Dr. Ken Berry and his excellent YouTube videos on the topic. We also recommend Dr. Sten Ekberg and Dr. Eric Berg.
This cheesecake has become our go-to dessert for company. Even people not “doing keto” love it. Using the Monk Fruit Sweetener means no weird aftertaste. (We buy it at Costco but Amazon also sells it.)
Keto No-Bake Cheesecake
For the crust: 1 ½ cup finely ground pecans 4 tbsp real butter, melted 1 tbsp granulated Monk Fruit Classic 1 tsp vanilla extract
For the filling: 1/2 cup cold water 2 packets unflavored gelatin powder 16 oz cream cheese, at room temperature 1/2 cup granulated Monk Fruit Classic 1 cup sour cream 1 cup whole milk ricotta cheese, well drained 2 tbsp vanilla extract
Lightly grease a glass bottom 9″ springform pan. Set aside. (Mine is textured and doesn’t require this.)
To make the crust, combine the monk fruit and melted butter, then stir in the ground pecans and vanilla extract until combined. Press the mixture firmly and evenly against the bottom of the springform pan. Refrigerate for 30 minutes.
To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl. Stir until the gelatin is fully incorporated and let sit for about 5 minutes. Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
Place the cream cheese, ricotta cheese, vanilla and sweetener in a bowl. Mix on medium-low speed until the mixture is creamy. Scrape down the beater and the sides of the bowl with a spatula. Add the sour cream and beat until well combined.
Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl. Increase the mixer speed to high and beat until well combined. Pour the filling over the cake base and smooth with spatula.
Refrigerate for minimum 6 hours or overnight.
To serve, take the cheesecake out of the refrigerator. Run a knife around the edge to loosen and unmold the cake.
Top slices with berries and/or keto chocolate sauce and serve.
Tip: I just melt a few Tbls of real butter, add some granulated Monk Fruit (to taste) and about 3 Tbls. of high-fat dark cocoa to make a quick and easy keto friendly chocolate sauce.
So how is Keto going? Really well! Both of us have eliminated medications and noticed a huge reduction in joint and muscle inflammation. It’s nice to get out of bed in the morning without feeling 80 years old! We expected the reduction of belly fat, but were surprised to also have skin tags fall off (they are due to insulin levels!), to discover our skin becoming more youthful looking and a notice a drastic reduction in the size of my lymphomas. (Fatty tumors that I’ve had to have surgically removed before.) Check out the experts’ videos mentioned above and see if you think it is right for you. And in the meantime, enjoy the cheesecake!
A number of years ago, a friend shared this French dessert recipe with me. It is similar to a cobbler in that you can use any kind of fruit you want in it. Apple, peach, cherries, berries etc. Whatever is in season. However, the dish itself is more like a cross between a crepe and a custard. You can serve it as dessert or even for breakfast.
It’s very simple to make since you use the blender for the batter, while still being delicious and impressive. If you can, use good quality free-range, farm-fresh eggs. I get mine from a neighbor, and they greatly add to the quality of the dish.
BTW, sometimes the American dish is spelled clafouti. Both are pronounced kläfo͞oˈtē.
The batter needs to chill for 30 minutes, so take that into consideration when preparing it. The cook time varies depending on the size dish you use. I use a oval casserole dish, which makes it thicker and take closer to 55-60 minutes to cook.
3⁄4 cup all-purpose flour 1 cup milk 3⁄4 cup sugar 1⁄2 cup plain fat-free yogurt, regular or Greek 1 teaspoon vanilla extract 4 large eggs 5 cups sliced peaches, about 1 1/2 lbs cooking spray or butter
Preheat oven to 400°F Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth. Chill 30 minutes. Arrange peaches in a 13×9 inch baking dish coated with cooking spray or butter. Pour batter over fruit. Bake at 400°F for 35 minutes or until set. The edges should be brown and the center fairly firm.
Serve immediately or at room temperature. Dust with confectioner’s sugar right before serving. Also good cold.
Once I tried this recipe, I quickly ditched the traditional one made with evaporated milk. This one is so much creamier! Plus, since it isn’t as thin, it is easier to get it into the oven without spilling it. (Klutz alert!) Just be careful not to over beat it so you don’t beat too much air into the eggs.
The Best Pumpkin Pie
1 9-inch unbaked pie crust
1 (15 ounce) can solid pumpkin puree
1 (14 ounce) can sweetened condensed milk*
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 425 degrees F.
With a hand mixer on low, beat the pumpkin, sweetened condensed milk, eggs, spices, and salt together.
Pour into prepared pie crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer OR until knife inserted 1 inch from crust comes out clean.
Cool. Serve with whipped cream. Refrigerate leftovers.
I adore my brownie recipe. It produces such a moist, decadent brownie that it is difficult to not sit down with a spoon and eat the whole pan at once. Bliss in a dish!
I recently needed to make some desserts for a fundraiser. I knew the brownies would be a hit, but the traditional “cut into bars” version can be difficult to eat while standing around talking since they crumble easily. I decided to try making them in my mini muffin pans instead.
The results were amazing!
Homemade Brownie Bites
1⁄2 cup shortening
1⁄2 cup real butter
1 cup dark chocolate cocoa
2 cups sugar
2 teaspoons vanilla
1 cup flour
1⁄2 teaspoon salt
Preheat oven to 350°F.
Grease 48 mini muffin tins.
Melt shortening and butter over low heat or in the microwave.
Remove from heat and add cocoa, blending well with a wooden spoon. Add sugar and mix well.
Add eggs ONE AT A TIME, beating well, by hand, after each addition. Stir in vanilla, flour, and salt.
DO NOT OVER BEAT!
Bake 9-11 minutes.
The centers will still be a bit soft. That helps maintain the fudginess of them. If you bake them longer, they will be more cake-like and drier. Cool about 10 minutes and carefully remove them. Cool completely and dust with confectioner’s sugar, if desired.