Low Carb Lemon Cheesecake

Sorry!

Things have been super crazy busy lately so I have been onto the old favourite quick and easy recipes.  I did manage to stock up on dessert last week with a treat--- lemon cheesecake! I have been back at the gym now for fourteen weeks for nearly 70 workouts!

When I made this recipe it made twelve square mini-cheesecakes. It also made a six-inch round cheesecake. I have cut this recipe in half for you so that hopefully you don’t make too much! I still have one in the freezer. 

Crust:

1 ½ cups of almond flour

1/3 cup of melted butter

½ tablespoon of stevia (or your favourite sweetener)

½ teaspoon of cinnamon

½ teaspoon of coco powder

1.     Preheat oven to 350F degrees.

2.     Combine almond flour, melted butter, spices and sweetener in a medium bowl.

3.     Once mixed well, press crest into the bottom of pan.

4.     Bake for ten to twelve minutes.

5.     Allow time to cool.

Cheesecake:

½ package of lemon flavoured sugar-free Jello

½ cup of boiling water

1 8oz package of softened cream cheese

1/3 cup of stevia (or your favourite sweetener)

½ teaspoon of vanilla

½ teaspoon of lemon juice

¼ cup of cream

1.     Dissolve half a package of sugar-free lemon Jello in a half-cup of boiling water. Cool and allow thickening but not setting.

2.     In a separate bowl combine softened cream cheese, sweetener, vanilla and lemon juice. Beat until smooth.

3.     Whip cream until stiff peaks form.

4.     Fold in cream cheese mixture.

5.     Pour the cream cheese filling over crust.

6.     Chill for at least two hours.

I garnished mine with fresh raspberries because the grocery store was out of blueberries (crazy, I know). I would like to make a blueberry garnish, or I would use sugar-free blueberry syrup if there were one available here in rural BC.  Raspberries worked too!

Nutritional information to come

Low Carb Pulled Chicken

Step One: Root-beer and seasoning! 

I make pulled every week. It is the perfect meat ingredient to have kicking around the house, we put it click here to check out that recipe).  But, we wanted to switch it up a little bit and made the switch to chicken. Now, it is a bit more expensive, but it is just as tasty and a great way to change things up a little bit. 
in everything and eat it on its own for a quick lunch (

We did not buy a jumbo pack for this experiment, one family pack of boneless skinless chicken thighs made a of shredded chicken for two hungry adults. We used chicken thighs because they are cheaper than chicken breasts and hold the flavour better than chicken breasts.

This recipe is basically the same as pulled pork, we just switched up the meat and times.

Ingredients

Fully cooked!

-One can of diet or stevia root beer
-Seasonings (we used paprika, chilli powder, pepper, chilli flakes)
-Hot sauce
-One package of chicken thighs

Procedure
1. Place chicken thighs in slow-cooker set on low heat.
2. Pour root-beer over chicken.
3. Spice to taste.
4. Stir/flip chicken every 2 hours (not really necessary, if you are leaving it overnight)
5. After 7 to 8 hours drain the leftover liquid from the crock-pot.
6. Pull apart chicken.
7. Season and sauce to taste. 

-Depending on what taste you are going for you can use different sauces. We have used everything from 0 carb sweet Hawaiian sauces to salsa. You can mix it up, I tend to use chipotle sauce and Kraft low cal barbecue sauce.

It is pretty hard to make pulled chicken look pretty.
But, damn it is tasty.

Low Carb Mini Pavlovas

These flakey pavlova crusts are very tasty. 

They remind me of the sponge toffee inside a Crunchie chocolate bar. 

You can flavour them, for instance with banana extract or lemon juice. The recipe below is for the basic vanilla pavlova.

These are good with breakfast or as a treat for dessert. 


Ingredients
4 Egg Whites
1/2 Cup of Sweetener
1 Teaspoon Vanilla Extract
2 Teaspoons of Cornstarch 

Prep Work
-Pre-heat oven to 250 degrees (F).
-Line cookie sheet with parchment paper. 


Procedure
-Beat the egg whites until soft peaks form, add sweetener in slowly. 
-Beat the mixture until it stiffens. 
-Add in vanilla. 
-Add in cornstarch slowly while beating.
-Spread mixture into six circles on parchment paper.
-Leave a dent in the middle of each blog for filling. 
-Bake in oven for 23-26 minutes. Remove occasionally and press down on the dent to ensure it has room for filling. 
-Turn off heat and leave in oven for 30 minutes. Each pavlova should be crispy, not moist. 


*Add fruit, whipped cream and syrups to taste just before eating. 


Nutritional Information (per pavlova):
Calories: 30
Total Fat: 0g
Carbs: 3.2g
Fiber: 0g
Sugars: 0.2g
Protein: 3.9g