Want an easy delicious peanut butter dessert? Than this might be the right fit for you! It’s super easy to prepare, there’s no cooking involved and you will only need 5 ingredients that you probably already have laying around in your pantry.
Don’t like peanuts? You can replace the peanut butter with any other nut butter you prefer.
Since our family is not that big, and a complete pumpkin pie would be too much, I decided to make some little ones. I found these small pie moulds that are prefect for it. My daughter loved it! She seemed to be a big fan of the pumpkin spice season.
RECIPE FOR 4 SMALL PIES
For the crust
2 cups almond flour
2 Tbs butter
2 Tbs granulated erythritol
Pinch of Himalayan salt
For the pie filling
1 cup butternut squash puree
1/4 cup heavy cream
1/3 cup golden erythritol
2 tsp Pumpkin spice*
*If you don’t have pumpkin spice, you can use:
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp ground cloves
Preheat the oven to 350 °F / 175 °C.
Start by preparing the crust. In a large bowl, add all the ingredients and mix.
Devide the dough into 4 small crust moulds, press well against the edges.
Bake the moulds with dough in the preheated oven for 20 minutes, until the crust starts to look golden.
Take the crusts out of the oven and set aside.
Prepare the pie filling. Mix all the ingredients in a large bowl and fill up the pies.
Bake in the preheated oven for 40-45 minutes until filling is slightly jiggly in the middle and crust is golden.
Let the pies cool down for another hour before serving.
With only 5g of net carbs per slice, this keto cheesecake will be your new go to keto dessert.
This recipes takes about 10 minutes to prepare and 1 hour to cook. You will have 16 slices.
Calories: 325 kcal | Carbohydrates: 6 g | Fiber: 1 g | Net Carbs: 5 g |Protein: 7 g | Fat: 31 g
For the crust:
2 cups Blanched almond flour
1/3 cup Butter (measured solid, then melted)
3 tbsp Granular Erythritol
1 tsp Vanilla extract
For the cake filling:
32 oz Cream cheese (softened)
1 1/4 cup Powdered erythritol
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper.
Start of to make the cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined forming a crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Set the crust aside and beat the cream cheese and powdered erythritol together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
Pour the filling into the pan over the crust.
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) You can keep the cheesecake refrigerated up to 5 days.
2 slices of cheese (mozzarella, gouda, or cheddar)
Start by preparing the buns. Add the cheddar cheese, eggs and garlic powder in a medium sized bowl en mix well.
Cook 1/4 of the mixture in the mini waffle maker.
Do this 3 times more, until you have 4 buns.
Now it’s time to cook the burger patties. Start by seasoning them with the Italian seasoning, Himalayan salt and black pepper.
Add the butter to a pan and let it melt.
When the butter is melted, cook the burgers. You can choose how long you cook them, depending on your preference (rare, medium rare or well done). When they’re almost done, place a slice of cheese on each burger so it can melt on top.
While the burgers are cooking, assemble the buns.
Add the lettuce. Cut the tomato in slices, and place on top of the lettuce.
When the burgers are cooked, place them top of the vegetables and add the ketchup. Place the other bun on top.
Who doesn’t love chocolate mousse right? We found the perfect keto friendly recipe at only 3g of net carbs a cup! This recipe is quite easy to prepare and you only need 4 ingredients.
ABOUT THE CHOCOLATE
Just like the recipe for the keto peanut butter cups, we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 1 cup of erythritol to it, to give it the right amount of sweetness.
ABOUT THE HEAVY WHIPPING CREAM
When you buy the heavy whipping cream, make sure that it is unsweetened, high in fat and preferably organic.
This recipe takes about 30 minutes to prepare. You will have 6 portion of chocolate mousse.
Start by heating up the chocolate ‘au bain marie’ (double boiler).
Separate the eggs. Add the yolks in a medium sized bowl and add 1/2 cup of powdered erythritol. Whisk them with a handmixer until they start to look foamy. Set side.
Add the leftover of the erythritol to the egg whites and whisk them until they spike. A little trick to know if they are stiff enough, is to turn the bowl upside down. The egg whites should be firm and not fall out of the bowl.
Add the heavy whipping cream in another medium bowl and whisk them with a handmixer until stiffened.
Add the melted chocolate to the the whisked egg yolks and mix them together with a spatula. Add the whisked heavy whipping cream. Add the stiffened egg whites. Mix everything well together. You can use the handmixer to mix everything together for about 1-2 minutes.
You can refrigerate the mousse in the bowl and then use it as a filling, or go ahead and portion it out into cups before refrigerating. It will take a good 3 hours to completely firm up, but is significantly firmer after 1 hour. Mousse will keep well covered and refrigerated for up to 5 days.