Low carb easy cheesecake

img_6614Hello everybody!

I have a new cheesecake recipe for you, it is really simple, with just a few ingredients.

It is perfect if you are following a low carb high fat diet, its is very low in carbohydrates.

here is what you need:

Ingredients for the crust:

  1. 2 cups of almond meal of flour
  2. 1/4 cup of your favorite sweetener (I used monk fruit extract)
  3. 3 tbsp of melted coconut oil

Mix all ingredients and press them in a cake pan.

img_6709Ingredients for the cheese cream:

  1. 2  (8 ounce) packages to cream cheese
  2. 2 (8 ounce) containers of mascarpone (room temperature)
  3. 1 cup of sweetener of your choice
  4. 3 tablespoons of fresh lemon juice
  5. 2 tablespoons of lemon zest
  6. 1 tablespoon of vanilla extract
  7. 4 large eggs

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sweetener in a large bowl until smooth, occasionally scraping down the sides of the bowl.
Beat in the lemon juice, lemon zest and vanilla extract.
Add the eggs, 1 at a time, beating just until blended after each one.
Pour the cheese mixture over the crust in the pan, and bake it for 45 min to 1 hr on 325 degrees F.

Let it cool down for 6 hrs or overnight

Enjoy!

 

 

Stuffed portobello mushrooms 

Hello everybody!
Here is our dinner for tonight, try it out!

Ingredients:

  1. 2 portobello mushrooms
  2. 1 small onion
  3. 3/4 cup minced mushroom
  4. 1 cup of baby spinach
  5. 1/4 cup red bell peppers
  6. 2 eggs

Directions:

  • Sauté the onions for 6-8 minutes
  • Add the diced mushrooms and bell pepper
  • Add the spinach
  • Season it with salt and pepper, Italian seasoning, garlic powder
  • Heat the oven at 350 Fahrenheit
  • Spray some olive oil on the mushrooms and some salt, and stuff it with the sautéed vegetables
  • Crack an egg on top and bake it for 20 minutes
  • Enjoy!

This a very low carb and very filling recipe!

Have a great evening!

Healthy chocolate mousse

imageHello everybody!

As I wrote in my previous blog post, I’m in a dessert making mood, so the recipes of desserts continue 🙂

The day before I made the most simple dessert ever. It can be made in 5 minutes, just a few ingredients, no baking, no frying.

This dessert can be consumed by everybody who is on a vegan/Keto/paleo/gluten free/sugar free/ low carb diet!

Ingredients:

  • 1 avocdo
  • liquid stevia
  • 1 tbsp vanilia extract
  • 3 tbsp cocoa powder
  • 1 tbsp of full fat coconut milk

Directions:

  1. Mix all ingredients in a blender
  2. Pour the chocolate mousse in a glass
  3. decorate them with fruits, nuts
  4. Enjoy!

Here you can see the video, how I made it step by step!

Have a great weekend!

 

Cashew parfait (vegan/low carb/paleo/Keto)

img_8618Hello my dears!

I am in a dessert making mood, that’s why I post dessert recipes one after the other 🙂

Today I made this heavenly parfait from 3 ingredients. It’s is super healthy, nutritious and very filling!

Pay attention to your portion sizes! One glass on this dessert is one portion! Eve if it’s a healthy dessert, if you over do it, it can be too much!

Here is the recipe:

Ingredients:

  • 2cups of cashew nuts
  • stevia
  • 1/2 cup of strawberries
  • 1 lime juice
  • roasted nuts

Directions:

  1. Soak the cashews for 2 hrs minimum
  2. Blend the cashews in a high power mixer with the stevia and lime juice and a little bit of almond milk if needed
  3. Caramelise your preferred nuts with stevia and cinnamon
  4. When your cashew nuts became as a nice paste separate it in two
  5. mix the strawberries with one part of the cashew cream
  6. Layer your glass wit nuts, lime cashew cream, nuts, strawberry cashew cream
  7. You are done!
  8. Enjoy!

 

 

 

 

 

Low carb bread sticks (Keto/paleo)

img_7473Hello everybody! How are you today?

I have a great snack recipe for you. It’s a crunchy and super tasty bread stick, that you can have with your favorite dip, or just by it’s own.

The recipe I have it from the Keto diet app, and I have to admit it’s the best recipe I found.

Here are the ingredients:

  • 1 cup almond flour
  • 1 cup flexmeal
  •  1/4 cup coconut flour
  • 2 tbsp psyllium husk
  • 2 tbs chia seeds (grounded)
  • 1tbs salt
  • 1 cup water

Instructions:

  1. Mix all the ingredients
  2. Leave it in the fridge for 15-20 minutes
  3. Preheat the oven to 350 F (175 C)
  4. Wet your fingers and roll&press the dough to form breadsticks
  5. Place on a baking sheet, brush them with egg yolks and sprinkle with rosemary, hempseed, salt, chia seeds
  6. bake for 15-20 minutes, until crispy
  7. Enjoy the with salsa, guacamole, BBQ sauce!

img_7474

 

 

Breakfast egg muffins

  
Hello everybody! 

Here is an excellent and fast breakfast idea for those who are on a low carb or following a keto diet. 

It’s super fast and delicious! 

Ingredients for 6 muffins

  • 4 eggs
  • Handful of mushrooms 
  • Handful of spinach 
  • Salt, pepper, chili flakes 
  • Some grated cheese

Directions:

  1. Sauté the mushrooms for 5-6 minutes 
  2. Sauté the spin ache for 3-5 minutes 
  3. Beat the eggs with the seasonings 
  4. Mix the eggs with the mushrooms and spinach
  5. Pour the batter in muffin trays
  6. Bake them for 20-25 minutes 

Enjoy!

Low carb, keto crackers 

Hello everybody! 

Here is the perfect cracker recipe that you can eat even near bedtime. Has almost zero carbs, made just with a few ingredients.

  
Ingredients:

  • 100 grams Flaxseed Meal OR Whole Flaxseeds
  • 50 grams grounded chia seeds
  • 50 Grams of Hemp Hearts
  • 1 organic egg
  • 1 organic egg-white
  • 2 tablespoons MCT oil
  • 2 Tablespoons Extra Virgin Oilve Oil
  • 2 sprigs fresh rosemary
  • 1 tablespoon Of Salt
  • ½ cup of water

Directions: 

  • Pre heat oven to 300 degrees.
  • Place the flax and chia seed meal in a large bowl with the hemp hearts, the MCT oil, the olive oil and the sea salt.
  • In a blender put the egg, the egg white, the rosemary leaves cleaned from the stems, and the water.
  • Blend on fast for 10 seconds.
  • Add the wet ingredients to the dry ones, and mix very well.
  • let the dough rest for about 1 hour.
  • After 1 hour, lay two pieces of parchment paper about 11 x 15 inch wide on a working surface.
  • Put the dough on one of the papers and flatten roughly with a spoon, shaping it to the same shape as the paper.
  • Place the second paper on top and flatten the dough to about ¼ inch thick.
  • Gently peel the paper off the top.
  • Now score the dough into square or rectangular pieces, by pressing a serrated knife lightly into it.
  • Bake on a cookie sheet (11×15) for 30 minutes, then peel off the paper and flip over to cool.
  • If the crackers are not crunchy enough, place back in the oven until completely cooled

That’s it! 

Enjoy!