Easy Keto Cheesecakes – A Low-Carb Delight

Looking for a simple and delicious treat that fits into your low-carb lifestyle? This easy cheesecake is creamy, satisfying, and perfect for a quick dessert. With just a few ingredients and minimal prep, you’ll have a decadent dessert that won’t derail your diet.   Ingredients 330 grams classic ricotta cheese (1 + 1/3 cups)   1/3 cup plain Greek yogurt   3 tablespoons sugar-free syrup (flavor of your choice)   1 large egg   1/2 teaspoon vanilla extract Instructions 1. Blend all ingredients until smooth (use blender, food processor, or wire whisk if you prefer doing it by hand). 2. Divide batter into ramekins or muffin cups.   3. Bake at 180°C (350°F) until set, about 20-25 minutes.   4. Optional: Top with berries or sugar-free chocolate chips before baking for extra flavor!   5. Let cool and enjoy!  Microwave Instructions Divide the batter into microwave-safe ramekins or mugs. Microwave on medium power ...
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Delicious Brownies, But They Fell Apart

 


These Keto Avocado Brownies taste amazing,
but they fell apart. Maybe I need to add something...

These brownies are so rich and chocolately, without a super sugary taste and yet not at all bitter. They're made with mashed, ripe avocado and unsweetened cocoa powder. The only problem is that they fell apart. Either I need to bake them longer, bake them in individual portions (like muffin tins) or add something to the recipe to make them stick together better (like xanthan gum). I will make a new post when I figure out what went wrong. In the meantime, they are absolutely scrumptious!

Ingredients:

  • 2 eggs
  • 1 cup mashed avocado
  • 4 tablespoons butter, melted
  • 4 tablespoons almond butter (or any unsweetened nut butter)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated erythritol (or your choice of sweetener)
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans
  • 1/3 cup sugar free chocolate chips

Nutritional information per serving (6 servings): fat 8 g (saturated 1.3 g, cholesterol 12.5 mg); sodium 46.5 mg; carbohydrates 4 g (fiber 1.4g, sugar 2 g); protein 1.6 g

Directions:

  • Preheat oven to 350 degrees F
  • Add wet ingredients to food processor and mix until blended.
  • Combine dry ingredients in a small bowl and stir/mash with fork until there are no lumps.
  • Add dry ingredients to food processor. Pulse 6 times, scrape sides, then pulse 4 more times. Don't overmix.
  • Stir in nuts and chocolate chips and pour batter into a silicone loaf pan (or individual mini loafs, or muffins).
  • If using loaf pan bake 25 to 30 minutes or until fully set.
  • Cool in pan and cut into 6 pieces.
  • Store in fridge up to 1 week.

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