LOOKING FOR SOMETHING DELICIOUS & GUILT-FREE FOR VALENTINE'S DAY? TRY THIS! NO BAKE, TOOLS & EGGS !
5.5 هزار بار بازدید -
2 سال پیش
-
Links to purchase booksClick this
Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
**********
This recipe is adapted from my keto lemon cheesecake (no bake) recipe for this cute and lovely Valentine's Day theme.
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/1w...
FOR CHEESECAKE
[Total Servings = 10]
NUTRITION INFO PER SERVING
Total Carb = 2.7 g
Dietary Fiber = 0.9 g
Net Carb = 1.8 g
Calories = 290
Total Fat = 28.4 g
Protein = 4.6 g
FOR WHIPPED CREAM
[Total Servings = 10]
NUTRITION INFO PER SERVING
Total Carb = 0.3 g
Dietary Fiber = 0 g
Net Carb = 0.3 g
Calories = 51
Total Fat = 5.0 g
Protein = 0 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any ground nuts or seeds)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This helps to create a color contrast, but it is optional)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Powdered Allulose = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 ml / 1/4 cup
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cups (I used Philadelphia Cream Cheese)
Whipping / Heavy Cream (cold) = 225 ml / 1 cup
Powdered Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS FOR THE CRUST
Mix the almond flour, cocoa powder (if using), sweetener and salt until well combined. Then add the melted butter and mix until crumbly. Spoon equally into the paper liners supported with muffin tins. Use the bottom of a flat glass to flatten evenly. Chill in the fridge while making the batter.
DIRECTIONS FOR THE BATTER
1. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
2. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
3. Add the powdered sweetener and mix until well combined, smooth and creamy.
4. Add the cold whipping cream gradually into the batter and whisk until well combined. Set aside.
5. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
6. Add the lemon zest into the batter and mix until well combined. The batter is smooth and creamy.
7. Spoon the batter onto each crust. Tap the pan to spread evenly.
8. Chill in the freezer for 2 hours. Chilling in the freezer is faster as we need the cheesecake to be very firm in order to remove the paper liners. If you are unable to remove the paper liners, that means the cheesecake is not firm enough, so more chilling time is required. Alternatively, you can chill in the refrigerator for a minimum of 4 hours.
9. After freezing for 2 hours, the cheesecake should be very firm so you should be able to remove the paper liners easily. But it is best to leave it at room temperature for 15 minutes before serving so that the cheesecake will be softer and creamier.
10. Decorate the mini lemon cheesecake with heart-shaped strawberries with or without the whipped cream.
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose, but you can use any keto friendly sweetener)
Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (this is the secret ingredient to make the whipped cream stable and lasts for quite a while at room temperature)
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
Beat the cold cream, sweetener, vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)
**********
This recipe is adapted from my keto lemon cheesecake (no bake) recipe for this cute and lovely Valentine's Day theme.
The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/1w...
FOR CHEESECAKE
[Total Servings = 10]
NUTRITION INFO PER SERVING
Total Carb = 2.7 g
Dietary Fiber = 0.9 g
Net Carb = 1.8 g
Calories = 290
Total Fat = 28.4 g
Protein = 4.6 g
FOR WHIPPED CREAM
[Total Servings = 10]
NUTRITION INFO PER SERVING
Total Carb = 0.3 g
Dietary Fiber = 0 g
Net Carb = 0.3 g
Calories = 51
Total Fat = 5.0 g
Protein = 0 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any ground nuts or seeds)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This helps to create a color contrast, but it is optional)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Powdered Allulose = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 ml / 1/4 cup
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cups (I used Philadelphia Cream Cheese)
Whipping / Heavy Cream (cold) = 225 ml / 1 cup
Powdered Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS FOR THE CRUST
Mix the almond flour, cocoa powder (if using), sweetener and salt until well combined. Then add the melted butter and mix until crumbly. Spoon equally into the paper liners supported with muffin tins. Use the bottom of a flat glass to flatten evenly. Chill in the fridge while making the batter.
DIRECTIONS FOR THE BATTER
1. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
2. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
3. Add the powdered sweetener and mix until well combined, smooth and creamy.
4. Add the cold whipping cream gradually into the batter and whisk until well combined. Set aside.
5. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
6. Add the lemon zest into the batter and mix until well combined. The batter is smooth and creamy.
7. Spoon the batter onto each crust. Tap the pan to spread evenly.
8. Chill in the freezer for 2 hours. Chilling in the freezer is faster as we need the cheesecake to be very firm in order to remove the paper liners. If you are unable to remove the paper liners, that means the cheesecake is not firm enough, so more chilling time is required. Alternatively, you can chill in the refrigerator for a minimum of 4 hours.
9. After freezing for 2 hours, the cheesecake should be very firm so you should be able to remove the paper liners easily. But it is best to leave it at room temperature for 15 minutes before serving so that the cheesecake will be softer and creamier.
10. Decorate the mini lemon cheesecake with heart-shaped strawberries with or without the whipped cream.
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose, but you can use any keto friendly sweetener)
Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (this is the secret ingredient to make the whipped cream stable and lasts for quite a while at room temperature)
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
Beat the cold cream, sweetener, vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
2 سال پیش
در تاریخ 1401/11/18 منتشر شده
است.
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