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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Recipe for Keto Cowboy Cookies - with a twist


Keto Cowboy Cookies


Preheat oven to 350 F
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour (original recipe called for shredded coconut, which I don't normally buy)
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup sugar free chocolate chips (I can't find sugar free chocolate chips where I live, so I chop up keto chocolate bars)
  • 4 tablespoons mixed seeds (I used a blend of seeds that I keep on hand: chia, hemp & others)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated erythritol
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar-free syrup

In a mixing bowl, combine the almond flour, unsweetened shredded coconut, chopped pecans or walnuts, dark chocolate chips, chia seeds, baking soda, and salt. Mix well to evenly distribute the ingredients.

In another bowl, beat together the softened unsalted butter and granulated erythritol (or your chosen keto-friendly sweetener) until it becomes creamy.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Gradually add the sugar-free maple syrup or sugar-free honey substitute while continuing to mix.

Combine the wet and dry ingredients, stirring until a cookie dough forms. If the dough is too sticky, you can refrigerate it for about 15 minutes to make it easier to handle.

Drop by tablespoon onto a parchment lined baking sheet. I got about 1 dozen cookies.

Bake in preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (per serving - 12 cookies per batch)

Calories: 74
Total Fat: 6.7g
Saturated Fat: 2g
Cholesterol: 16mg
Sodium: 91mg
Total Carbohydrates: 2.7g
Dietary Fiber: 1.3g
Sugars: 0g
Protein: 2g

Books about low carb diets and recipes to help you stay on track.

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