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No-Bake Sugar Free Jello Cheesecake

February 13, 2019 by officially gluten free 2 Comments

No-Bake Sugar Free Jello Cheesecake

This Low Carb No-Bake Sugar Free Jello Cheesecake is incredibly Light and Fluffy! It’s much lighter than Traditional Cheesecake and is really Quick and Easy to Make. It only uses a few Ingredients and can be made with any flavour of Sugar Free Jello, making it Perfect for any Occasion. We made Cherry for Valentine’s Day!

To make this delicious No-Bake Sugar Free Jello Cheesecake, you use a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined. Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. Place the prepared crust in the fridge while the cheesecake is prepared.

Then in a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth.

Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

No-Bake Sugar Free Jello Cheesecake

This recipe for No-Bake Sugar Free Jello Cheesecake is really quick to whip up. It’s Gluten free, Low Carb and Dirty Keto. What is Dirty Keto? Dirty keto means sticking to keto macros, but without emphasizing on whole foods in particular. This is essentially the same thing as the “If it fits your macros” approach. This means that your 20 g net carbs could come from anything. If you’re not into “Dirty Keto”, you can find several natural Jello recipes on the internet.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

No-Bake Sugar Free Jello Cheesecake

Ingredients

For the Sugar Free Jello Cheesecake:

2 pkg Sugar Free Jello

1 Cup Boiling Water

3/4 Cup Cream Cheese, divided

1 1/2 Cup Whipping Cream

For the Low Carb Crust:

1/2 Cup Pecans (ground)

1/4 Cup Almond Flour

1 Tbsp Sweetener (Powdered Swerve)

2 Tsp Butter (melted)

Directions

1. In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the ground pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.

2. Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheesecake filling is prepared.

3. In a large mixing bowl, whip the whipping cream and 1/4 cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with 1/2 cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.

4. Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Recipe Notes:

– I used Two 11.2 g packages of Sugar Free Cherry Jello.

– The pecans can be crushed in a ziplock bag, if you don’t have a food processor. Using a heavy cup or rolling pin will help get it extra fine.

– The Cheesecake will work without a crust. You can skip the crust altogether and put the cheesecake filling into small glasses or bowls or you can use a springform pan or pie dish lined with waxed paper.

– If using a single serving blender to blend the jello, you may need to let to liquid cool a little bit before blending or use the vent if your blender has one. A smaller blender is at risk for over heating if the liquid is too hot. Blending while hot didn’t seem to bother my larger 12 cup blender.

– The jello and cream cheese can be blended with a mixer instead of a blender. Use a large bowl if possible because it gets messy.

– The Sugar Free Jello can be replaced with 2 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 2 cups prepared whipped cream in place of the 1 1/2 cup of Whipping Cream and 1/4 cup of Cream Cheese.

– Putting the Cheesecake in the freezer instead of the fridge will speed up the set time. 15 – 20 minutes in the freezer should be enough.

– Making the cheesecake in single serve portions will help it set faster also.

– Use 1 Tbsp of granulated sweetener in place of the swerve if needed.

This recipe makes 10 Slices of No-Bake Sugar Free Jello Cheesecake.

Nutritional Info

1 Batch of No-Bake Sugar Free Jello Cheesecake = 10 Servings

Each Serving / 1/10 of Cheesecake (without whipped topping) =

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If you liked this recipe for No-Bake Sugar Free Jello Cheesecake, You may also like these recipes:

Keto Raspberry Cheese Turnovers

Low Carb French Toast Casserole

Keto Chicken Quesadilla

Fathead Sour Cream and Chive Crackers

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No-Bake Sugar Free Jello Cheesecake

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Prep time

15 mins

Cook time

4 mins

Total time

19 mins

No-Bake Sugar Free Jello Cheesecake

Author: Lyndsay Baker

Recipe type: Sugar Free Cheesecake

Cuisine: American

Serves: 10 slices

Ingredients

For the Sugar Free Jello Cheesecake:
2 pkg Sugar Free Jello
1 Cup Boiling Water
¾ Cup Cream Cheese, divided
1½ Cup Whipping Cream
For the Low Carb Crust:
½ Cup Pecans (ground)
¼ Cup Almond Flour
1 Tbsp Sweetener (Powdered Swerve)
2 Tsp Butter (melted)

Instructions

In a food processor, ground the pecans until very fine. Then in a frying pan over medium heat, brown the pureed pecans with the almond flour. Stir continuously until aromatic, approx. 4-5 minutes. Remove from the heat and add the sweetener and melted butter. Mix until combined.
Line or grease a springform pan or pie dish. Then press the nut mixture into the bottom of the pan. (using plastic wrap or waxed paper helps) Place the prepared crust in the fridge while the cheese is prepared.
In a large mixing bowl, whip the whipping cream and ¼ cup of the cream cheese, until stiff. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. In a blender, mix the jello with ½ cup cream cheese. Mix until smooth. Then slowly mix the jello mixture into the whipped cream using a mixer. Mix until thoroughly combined.
Pour the jello cheesecake over the prepared crust, then refrigerate for 1 hour.

Cheesy Keto Tuna Melts

February 10, 2019 by officially gluten free 4 Comments

Cheesy Keto Tuna Melts

These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs!!!! They’re quick to throw together making them the Perfect No Carb Lunch or Snack. The crispy mozzarella cheese compliments the creamy tuna salad perfectly. You won’t even miss the bread!!!

To make these tasty Cheesy Keto Tuna Melts, you spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl, mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.

Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells.

Then fold the squares in half, making triangle shapes. Firmly press the sides closed. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.

Cheesy Keto Tuna Melts

This recipe for No Carb Cheesy Keto Tuna Melts is so simple and can be thrown together in under 20 minutes. With only 4 Ingredients, there’s not a lot that can go wrong when making these. They taste delicious hot or cold, which makes them the perfect 0 carb snack for work, school or road trips. I make extra so we can grab them on the go.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Cheesy Keto Tuna Melts

Ingredients

12 Mozzarella Cheese Slices

2 Cans of Tuna

4 Tbsp Mayonnaise

1 Tbsp Celery (Minced)

Directions

1. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.

2. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half, making triangle shapes. Firmly press the sides closed.

3. Return to the oven for another 5 – 10 minutes or until the edges are golden brown.

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– I turned my oven to broil for the last minute of baking, just to brown the tops a bit more. Watch very closely if you do this step.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

– Use 2 170 g cans of tuna.

This recipe makes 12 Cheesy Keto Tuna Melts | 1 Serving = 2 Tuna Melts

Nutritional Info

1 Batch of Cheesy Keto Tuna Melts = 6 Servings

Each Serving / 2 Tuna Melts =

220 Calories | 15 g Fat | 0 g Carbs | 0 g Fibre | 22 g Protein

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If you liked this recipe for Cheesy Keto Tuna Melts, you may also like these recipes:

Cheesy Keto Chicken Quesadilla

No-Bake Sugar Free Jello Cheesecake

Low Carb Sour Cream and Chive Crackers

Fathead Sausage Rolls

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Cheesy Keto Tuna Melts

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

These 4 Ingredient Cheesy Keto Tuna Melts have ZERO Carbs!!!! They're quick to throw together making them the Perfect No Carb Lunch or Snack.

Author: Lyndsay Baker

Recipe type: Keto / Low Carb Lunch

Cuisine: American

Serves: 12 tuna melts

Ingredients

12 Mozzarella Cheese Slices
2 Cans of Tuna
4 Tbsp Mayonnaise
1 Tbsp Celery (Minced)

Instructions

Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then in a bowl mix the drained cans of tuna with the mayonnaise and minced celery. Stir until very well combined.
Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls of tuna to the corner of each of the cheese shells. Then fold the squares in half into triangle shapes. Firmly press the sides closed.
Return to the oven for another 5 - 10 minutes or until the edges are golden brown.

Meatballs with Keto Peanut Satay Sauce

January 31, 2019 by officially gluten free Leave a Comment

Meatballs with Keto Peanut Satay Sauce

These Meatballs with Keto Peanut Satay Sauce are Gluten Free & Paleo. They’re smothered in a Mildly Spicy Thai Peanut Curry Sauce. The delicious meatballs make a Great Keto Appetizer that’s perfect for Game Day or a Tasty Dinner, served with a side of Veggies and Cauliflower Rice.

To make these Meatballs with Keto Peanut Satay Sauce, you blend the curry paste in a small pot with the liquid from the coconut milk. Once it’s fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again. Let simmer on low for 5 minutes. Remove from heat and let cool.

Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. Then, line a lasagna pan or cookie sheet with tin foil. Roll out small, one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 – 10 minutes, turning a few times if needed.

Transfer the cooked meatballs to a smaller baking dish, then cover them with 3/4 of the keto peanut sauce. Bake for another 5 – 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

Meatballs with Keto Peanut Satay Sauce

This Incredibly Simple Recipe for Meatballs with Keto Peanut Satay Sauce is really easy to make. The sauce can be whipped up in a few minutes. It’s so tasty, you’ll want to add it to your regular dinner rotation. I’ve used the tasty sauce for a number of dishes, including chicken smothered in peanut sauce and as a dipping sauce for my favourite gluten free spring rolls. The sauce is slightly spicy but is mild enough for my 10 year old to eat.

Meatballs with Keto Peanut Satay Sauce

Ingredients

For the Keto Peanut Satay Sauce:

1 1/2 Tbsp Red Curry Paste

1 Can Coconut Milk

5 Tbsp Natural Peanut Butter

3 Tbsp White Vinegar

1 Tbsp Granulated Sweetener (I used this one)

For the Keto Meatballs:

1 1/2 lbs Ground Beef (750 g)

1/2 Cup Pork Rinds

1 Egg

1 Tsp Garlic Powder

1 Tsp Onion Powder

Salt and Pepper

Directions

For the Keto Peanut Sauce:

1. Blend the curry paste in a small pot with the liquid from the coconut milk. Once it’s fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again.

2. Let simmer on low for 5 minutes. Remove from heat and let cool.

For the meatballs:

1. Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. ( If using salted pork rinds you shouldn’t need to add much more salt)

2. Line a lasagna pan or cookie sheet with tin foil. Then roll out, small one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 – 10 minutes, turning a few times if needed.

3. Transfer the cooked meatballs to a smaller baking dish, then cover them with 3/4 of the keto peanut sauce. Bake for another 5 – 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

Recipe Notes:

– If serving as an appetizer, try placing the meatballs on a larger pan with some space between them. This will help make them a little prettier.

– Placing your coconut milk in the fridge before using will help separate the cream from the liquid. Also opening the can upside down will make separating it easier.

– Adding a few crushed peanuts to the sauce with add a little texture.

– If using salted pork rinds you won’t need to add much salt.

– For a non low carb peanut satay sauce, replace the sweetener with 3 Tbsp of brown sugar.

– For a bit less spicy sauce, add 1 Tbsp of the curry paste instead of 1 1/2.

– If you don’t have tin foil, just use an unlined baking pan.

This recipe makes 54 Meatballs | 1 Serving = 9 meatballs

Nutritional Info –

1 Batch of Meatballs with Keto Peanut Satay Sauce = 6 Servings

Each Serving = 342 Calories | 21.4 g Fat | 3.7 g Carbs | 1.2 g Fibre | 30.6 g Protein

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If you liked this recipe for Meatballs with Keto Peanut Satay Sauce, you may also like these recipes:

Cheesy Keto Chicken Quesadilla

Keto Sour Cream and Chive Crackers

Keto Buffalo Chicken Taquitos

Fathead Sausage Rolls

Follow Officially Gluten Free on

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Meatballs with Keto Peanut Satay Sauce

Save Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

The Gluten Free & Paleo Meatballs with Keto Peanut Satay Sauce are the Perfect Appetizer for Game Day

Author: Lyndsay Baker

Recipe type: Keto Game Day Appetizer

Cuisine: American/ Thai Low Carb

Serves: 54 meatballs

Ingredients

For the Keto Peanut Satay Sauce:
1½ Tbsp Red Curry Paste
1 Can Coconut Milk
5 Tbsp Natural Peanut Butter
3 Tbsp White Vinegar
1 Tbsp Granulated Sweetener
(I used this one)
For the Keto Meatballs:
1½ lbs Ground Beef
(750 g)
½ Cup Pork Rinds
1 Egg
1 Tsp Garlic Powder
1 Tsp Onion Powder
Salt and Pepper

Instructions

For the Keto Peanut Sauce:
Blend the curry paste in a small pot with the liquid from the coconut milk. Once it's fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again.
Let simmer on low for 5 minutes. Remove from heat and let cool.
For the meatballs:
Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. ( If using salted pork rinds you shouldn't need to add much more salt)
Line a lasagna pan or cookie sheet with tin foil. Then roll out, small one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 - 10 minutes, turning a few times if needed.
Transfer the cooked meatballs to a smaller baking dish, then cover them with ¾ of the keto peanut sauce. Bake for another 5 - 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

Keto Herb and Garlic Crackers

January 26, 2019 by officially gluten free Leave a Comment

Keto Herb and Garlic Crackers

These Easy Gluten Free & Keto Herb and Garlic Crackers are Bursting with Flavour! The Deliciously Crunchy Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.

To make these tasty Keto Herb and Garlic Crackers you start by melting the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and 1/2 a Tsp of salt. Let simmer for 5 minutes. Then between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely.

Keto Herb and Garlic Crackers

This Recipe for Keto Herb and Garlic Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used a pre mixed italian herb mix but you could use make your own mix if you Prefer too. To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.

Haven’t heard of The ketogenic diet (often called keto)? It’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

Keto Herb and Garlic Crackers

Ingredients

1 3/4 Cups Mozzarella Cheese, Shredded

2 Tbsp Sour Cream

1 Egg

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tbsp Italian Herb mix

2 Tsp Garlic Powder (divided)

1 Clove Garlic

4 Tbsp Butter

1 Tsp Salt (divided)

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.

2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.

3. In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and 1/2 a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)

4. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.

5. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers. Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Recipe Notes:

– Make Sure to Use Parchment Paper NOT Wax Paper.

– Getting them as thin as you can and cooking them for a minute or 2 longer, will help to get them crispier.

– Make sure there’s a little space between the crackers while baking helps to get them crispier too.

– How long you microwave the cheese for, depends on how powerful you microwave is. My rule of thumb is to melt cheese in increments of 30 seconds and stir. I did 2, 30 seconds and an extra 15.

– Keeping the dough cold and rolling it out quickly, before it heats up to much will help keep get it extra thin.

– To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano.

– Use the remaining minced garlic from the garlic butter to make a delicious herb and garlic cream cheese spread. Use 1/4 cup of cream cheese, 1 Tbsp Italian Herb mix 1 Tsp garlic powder and the leftover garlic from the butter mixture.

– I rolled half of the dough at a time, which made it easier to get it thinner.

This recipe makes 40 Keto Herb and Garlic Crackers | 1 Serving = 4 Crackers

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If you liked this recipe for Keto Herb and Garlic Crackers, Then you may also like these recipes:

Keto Chicken Quesadilla

Fathead Sausage Rolls

Low Carb French Toast Casserole

Keto Sour Cream and Chive Crackers

Follow Officially Gluten Free on

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Keto Herb and Garlic Crackers

Save Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Keto Herb and Garlic Crackers

Author: Lyndsay Baker

Recipe type: Low Carb Crackers

Cuisine: American

Serves: 40 Crackers

Ingredients

1¾ Cups Mozzarella Cheese, Shredded
2 Tbsp Sour Cream
1 Egg
¼ Cup Almond Flour
¼ Cup Coconut Flour
1 Tbsp Italian Herb mix
2 Tsp Garlic Powder (divided)
1 Clove Garlic
4 Tbsp Butter
1 Tsp Salt (divided)

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.
Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.
In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and ½ a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)
Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers.Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)

Keto Raspberry Cheese Turnovers

January 22, 2019 by officially gluten free Leave a Comment

Keto Raspberry Cheese Turnovers

These 5 Ingredient Gluten Free & Keto Raspberry Cheese Turnovers are So Easy to Make. They can be thrown together in under 15 minutes and are such a satisfying little treat. I used Raspberries, which are my personal favourite, but you can use Blueberries, Blackberries or Strawberries instead.

To make these Tasty Keto Raspberry Cheese Turnovers, you preheat your oven to 375 F. Then Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

Then, bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells. Place 2 raspberries onto each of the turnovers. Fold the squares in half, into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Raspberry Cheese Turnovers

This recipe for Keto Raspberry Cheese Turnovers is one of my families favourite sweet treats. It’s so simple and easy to make, making it a winner in my books. We eat them cold but they can be served warm as well. I used powdered swerve, which I ordered from amazon. If you’re not able to use swerve, you can substitute it for any crystallized sweetener. An erythritol and stevia blend would be my second choice.

Keto Raspberry Cheese Turnovers

Ingredients

12 Mozzarella Cheese Slices

24 Raspberries

1/2 Cup Cream Cheese

3 Tbsp Heavy Cream

4 Tbsp Powdered Swerve (divided)

Directions

1. Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.

2. Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.

3. Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– Flipping the cheese shells over before adding the filling makes them a bit prettier. Let them cool for a few seconds before flipping.

– Small square piles of grated mozzarella cheese will work instead of the slices if needed.

This recipe makes 12 Keto Raspberry Cheese Turnovers.

Nutritional Info – 1 Batch of Keto Raspberry Cheese Turnovers = 12 Servings | Each Serving =

>> Click Here To Pin This Recipe <<

If you liked this recipe for Keto Raspberry Cheese Turnovers, Then you may also like these recipes:

Keto Chicken Quesadilla

Fathead Sausage Rolls

Low Carb Zucchini Fritters

Keto French Toast Casserole

Follow Officially Gluten Free on

Facebook

Twitter

Instagram

Keto Raspberry Cheese Turnovers

Save Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Keto Raspberry Cheese Turnovers

Author: Lyndsay Baker

Recipe type: Keto Dessert

Cuisine: American

Serves: 12 Turnovers

Ingredients

12 Mozzarella Cheese Slices
24 Raspberries
½ Cup Cream Cheese
3 Tbsp Heavy Cream
4 Tbsp Powdered Swerve (divided)

Instructions

Preheat oven to 375 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets. Then use a mixer to mix the cream cheese, heavy cream and 1 Tbsp of the swerve, until smooth.
Bake the cheese slices, until the edges are golden brown approx. 3-4 mins. Remove from the oven and let cool slightly before adding 2 tsp of the cream cheese mixture to the corner of each of the cheese shells.
Place 2 raspberries onto each of the turnovers, then fold the squares in half into triangle shapes. Firmly press the sides closed. Then sprinkle with the remaining powdered swerve.

Keto Zucchini Fritters

January 6, 2019 by officially gluten free 1 Comment

Keto Zucchini Fritters

These Family Friendly, 5 Ingredient Keto Zucchini Fritters can be whipped up in Under 30 minutes. They’re naturally Gluten Free, are high in Healthy Fats and Protein and are a great way to sneak in some extra veggies. They make a deliciously healthy appetizer, lunch or snack and can be made ahead of time and reheated.

To make these delicious Keto Zucchini Fritters, you grate the zucchini then place in a strainer over a bowl. Press as much liquid out as you can. You can also squeeze the liquid out using a clean kitchen towel or cheese cloth. Using a blender, blend the eggs and cream cheese until smooth. Add the coconut flour and baking powder to the blender and blend until smooth.

Then in a large bowl add the shredded and strained zucchini and batter. Mix until well combined. In a buttered frying pan, over medium heat, fry the Zucchini fritter batter a 1/4 cup at a time. Brown each side until golden brown. I pressed down on the fritters with a spatula once they were flipped over.

Keto Zucchini Fritters

This recipe for Keto Zucchini Fritters is a cinch to whip up and tastes amazing. They make a delicious meal or side dish and can be made with many variations. For a little extra flavour, you could add scallions, green onions or chives. You could also add feta or parmesan cheese. The crispy fritters can be served with any type of dip. I used sour cream, which was delicious but you could use a greek yogurt dip, tartar sauce or ranch instead.

Keto Zucchini Fritters

Ingredients

1/4 Cup Cream Cheese

3 Eggs

1/4 Cup Coconut Flour

1 Tsp Baking Powder

2 Cups Zucchini (Shredded)

2 Tbsp Butter (for frying)

Directions

1. Grate the zucchini, then place in a strainer over a bowl. Press as much liquid out as you can. You can also squeeze the liquid out using a clean kitchen towel or cheese cloth.

2. Using a blender, blend the eggs and cream cheese until smooth. Add the coconut flour and baking powder to the blender and blend until smooth. Then in a large bowl add the shredded and strained zucchini and the batter. Mix until well combined.

3. In a frying pan, over medium/low heat, fry the Zucchini fritter batter in the butter, a 1/4 cup at a time. Brown each side until golden brown.

Recipe Tips:

– Let the zucchini fritters fully brown before flipping. If they break apart just press them bake together with a spatula.

– Press down on the fritters with a spatula, after flipping over.

– If you like a thicker batter add 1 Tbsp extra of the coconut flour.

– The butter can be switched out for coconut oil or your preferred keto cooking oil.

– If making as an appetizer, make 12 smaller fritters instead making 6.

– For extra crispy fritters, bake in the oven after frying at 400 F, for 5 – 10 minutes.

Best Served with Sour Cream and Salt and Pepper.

This recipe makes 6 Keto Zucchini Fritters.

Nutritional Info – 1 Batch of Keto Zucchini Fritters = 3 Servings | Each Serving = 2 Fritters

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If you liked this recipe for Keto Zucchini Fritters, Then you may also like these recipes:

Keto Sausage Rolls

Low Carb Sour Cream and Chive Crackers

Keto Chicken Quesadilla

Keto Buffalo Chicken Taquitos

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Keto Zucchini Fritters

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Easy Gluten Free and Keto Zucchini Fritters

Author: Lyndsay Baker

Recipe type: Keto Fritters

Cuisine: American

Serves: 6 fritters

Ingredients

¼ Cup Cream Cheese
3 Eggs
¼ Cup Coconut Flour
1 Tsp Baking Powder
2 Cups Zucchini (Shredded)
2 Tbsp Butter

Instructions

Grate the zucchini, then place in a strainer over a bowl. Press as much liquid out as you can. You can also squeeze the liquid out using a clean kitchen towel or cheese cloth.
Using a blender, blend the eggs and cream cheese until smooth. Add the coconut flour and baking powder to the blender and blend until smooth. Then in a large bowl add the shredded and strained zucchini and the batter. Mix until well combined.
In a frying pan, over medium heat, fry the Zucchini fritter batter in the butter, a ¼ cup at a time. Brown each side until golden brown. ( I pressed down on the fritters with a spatula, after flipping over).
Serve with Sour Cream and Salt and Pepper.
This recipe makes 6 Keto Zucchini Fritters.

Keto French Toast Casserole

December 9, 2018 by officially gluten free 7 Comments

Keto French Toast Casserole

This Gluten Free & Keto French Toast Casserole is a Quick Breakfast Bake Made with Low Carb Fathead Dough, Eggs and Cinnamon. It’s the Perfect Easy Keto Breakfast or Brunch For the Holidays. If your Family loves French Toast then they’re gonna love this Delicious Casserole. It’s really quick to make and tastes just as good as the original.

To make this easy Keto French Toast Casserole, melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.

Remove from the oven, then cut into 1/2 ” squares. Place the bread squares into a very well buttered, 8″ square baking dish. Mix the 6 eggs with the heavy cream, then pour it over the cubed bread. Then sprinkle the remaining sweetener and cinnamon over the top. Dot the top with the butter, then bake for 18 – 20 minutes.

Keto French Toast Casserole

This Keto French Toast Casserole Recipe can be thrown together in 1/2 an hour and makes an easy breakfast the whole family will Love! To make this delicious breakfast a little fancier you could mix in some Blueberries or Raspberries and add some Toasted Pecans on top along with the Sweetener and Cinnamon.

Keto French Toast Casserole

Ingredients

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

2 Tbsp Melted Butter

For the Casserole:

6 Eggs

1/4 Cup Heavy Cream

2 Tbsp Powdered Sweetener (I used this one)

1/2 Tsp Cinnamon

2 Tsp Butter

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.

3. Remove from the oven, then cut into 1/2 ” squares. Place the bread squares into a very well buttered, square baking dish. Mix the 6 eggs with the heavy cream, then pour it over the cubed bread. Sprinkle with the remaining sweetener and cinnamon over the top. Dot the top with the butter, then bake for 18 – 20 minutes.

Serve with your favourite Low Carb Syrup or Whipped Cream.

Nutritional Info – 1 Batch of Keto French Toast Casserole = 6 Servings | Each Serving =

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If you liked this recipe for Keto French Toast Casserole, Then you may also like these recipes:

Keto Sour Cream and Chive Crackers

Low Carb Fathead Sausage Rolls

Keto Chicken Quesadilla

Keto Pumpkin Cinnamon Rolls

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Keto French Toast Casserole

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Keto French Toast Casserole Bake

Author: Lyndsay Baker

Recipe type: Keto Breakfast

Cuisine: American

Serves: serves 6

Ingredients

For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
2 Tbsp Melted Butter
For the Casserole:
6 Eggs
¼ Cup Heavy Cream
2 Tbsp Powdered Sweetener
½ Tsp Cinnamon
2 Tsp Butter

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
On a baking pan, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 " x 8". Remove the top piece of parchment paper, then poke holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Then bake 8 - 10 minutes.
Remove from the oven, then cut into ½ " squares. Place the bread squares into a very well buttered, square baking dish. Mix the 6 eggs with the heavy cream, then pour it over the cubed bread. Sprinkle with the remaining sweetener and cinnamon over the top. Dot the top with the butter, then bake for 18 - 20 minutes.
This recipe makes 1 batch of Keto French Toast Casserole.

Keto Sausage Rolls

December 2, 2018 by officially gluten free 10 Comments

Keto Sausage Rolls

These Delicious Homemade Gluten Free & Keto Sausage Rolls are Perfect for Holiday Entertaining. They make a Wonderful Appetizer, Lunch, Brunch or Snack. They’re Made with Low Carb Fathead Dough. Which is an Easy to Make Mozzarella Cheese Based Dough, that’s so Versatile. If you haven’t Tried Fathead Dough yet, You’ve been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Keto Sour Cream and Chive Cackers or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.

To make these Delicious Keto Sausage Rolls, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and 2 of the eggs to the cheese mixture. Mix until well combined. Then, in a large bowl, mix the raw sausage (removed from the casings) with the minced onion and celery. Add the onion and garlic powder and salt and pepper. Mix thoroughly.

Along one side of a long piece of parchment paper, spread the dough into a long tube (approx 20 “). Fold the parchment paper in half over the dough tube. Use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.

Once you have a nice long rectangle, spread the sausage mixture evenly along one side of it. Leave about an inch to seal the dough. Then brush the edge with beaten egg. Use the parchment paper to flip tho dough over the line of sausage. Press the dough gently together until sealed.

Divide the sausage rolls into 10, 2″ sections, then use a knife to cut the rolls. Place the rolls on their side (dough down) on a parchment paper lined baking pan. Poke each of the rolls with a knife, then generously brush with the remaining beaten egg. Bake for 25 -30 minutes.

Keto Sausage Rolls

These Keto Sausage Rolls are really easy to make. They can be served either hot or cold and can be made with many variations. I used sausage links and removed the meat from the casings but you can buy ground sausage that’s not in the casings. You can also use ground pork or even ground chicken instead.

Keto Sausage Rolls

Ingredients

For The Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

3 Eggs, divided

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

For the Sausage Filling:

1 lb Ground Sausage

1/4 Cup Pork Rinds (crushed)

1/4 Cup Minced White Onion

1/4 Cup Minced Celery

1 Tsp Onion Powder

1 Tsp Garlic Powder

1/2 Tsp Salt

1/2 Tsp Pepper

Directions

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and 2 of the eggs to the cheese mixture. Mix until well combined.

2. In a large bowl, mix the raw sausage (removed from the casings) with the minced onion and celery. Add the crushed pork rinds, onion and garlic powder and salt and pepper. Mix thoroughly.

3. Along one side of a long piece of parchment paper, spread the dough into a long tube (approx 20 “). Fold the parchment paper in half over the dough tube. Use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.

4. Once you have a nice long rectangle, spread the sausage mixture evenly along one side of it. Leave about an inch to seal the dough. Then brush the edge with beaten egg. Use the parchment paper to flip tho dough over the line of sausage. Press the dough gently together until sealed.

5. Divide the sausage rolls into 10, 2” sections, then use a knife to cut the rolls. Place the rolls on their side (dough down) on a parchment paper lined baking pan. Poke each of the rolls with a knife, then generously brush with the remaining beaten egg. Bake for 25 -30 minutes.

Recipe Notes:

– To keep the sausage rolls from getting soggy, I switched out the greasy piece of parchment paper for a fresh piece half way through baking. (I had a second pan ready to go)

– For the last few minute of baking, I turned my oven to broil. Then turned the rolls on their sides to brown the edges a bit more. When doing this step, make sure to watch them very closely.

This Recipe Makes 10 Keto Sausage Rolls.

Nutritional Info – 1 Batch of Keto Sausage Rolls = 10 Servings | 1 Serving/ 1 Roll =

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If you liked this recipe for Keto Sausage Rolls, Then you may also like these recipes:

Low Carb Sour Cream and Chive Crackers

Keto Chicken Quesadilla

Fathead Pumpkin Cinnamon Rolls

Jalapeño Bacon Bombs

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Keto Sausage Rolls

5.0 from 2 reviews

Keto Sausage Rolls

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Lyndsay Baker

Recipe type: Keto Sausage Recipe

Cuisine: British, Australian, American

Serves: 10 Rolls

Ingredients

For The Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
3 Eggs, divided
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
For the Sausage Filling:
1 lb Ground Sausage
¼ Cup Pork Rinds (crushed)
¼ Cup Minced White Onion
¼ Cup Minced Celery
1 Tsp Onion Powder
1 Tsp Garlic Powder
½ Tsp Salt
½ Tsp Pepper

Instructions

Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and 2 of the eggs to the cheese mixture. Mix until well combined.
In a large bowl, mix the raw sausage (removed from the casings) with the minced onion and celery. Add the crushed pork rinds, onion and garlic powder and salt and pepper. Mix thoroughly.
Along one side of a long piece of parchment paper, spread the dough into a long tube (approx 20 "). Fold the parchment paper in half over the dough tube. Use your hands or a rolling pin to press the dough into a flat rectangle. I folded the edges of the parchment paper and dough, then pressed it back down with the edge still folded, to make a nice flat edge.
Once you have a nice long rectangle, spread the sausage mixture evenly along one side of it. Leave about an inch to seal the dough. Then brush the edge with beaten egg. Use the parchment paper to flip tho dough over the line of sausage. Press the dough gently together until sealed.
Divide the sausage rolls into 10, 2" sections, then use a knife to cut the rolls. Place the rolls on their side (dough down) on a parchment paper lined baking pan. Poke each of the rolls with a knife, then generously brush with the remaining beaten egg. Bake for 25 -30 minutes.
Recipe Notes:
- To keep the sausage rolls from getting soggy, I switched out the greasy piece of parchment paper for a fresh piece half way through baking.
- For the last few minute of baking I turned my oven to broil, then turned the rolls on their sides to brown the edges a bit more. When doing this step, make sure to watch them very closely.
This Recipe Makes 10 Keto Sausage Rolls.

Fathead Pumpkin Pie Bars

November 20, 2018 by officially gluten free 2 Comments

Fathead Pumpkin Pie Bars

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars can be Whipped up in Under 1/2 an Hour. They’re Just Tasty as Traditional Pumpkin Pie but Take A Lot Less Effort to Make. They’re So Delicious, Even Your Non Keto Dinner Guests Will Ask For the Recipe!

To make these delicious Fathead Pumpkin Pie Bars, you melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Then, remove from the heat and stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Then mix until well combined. Next, melt the butter then grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and up the slightly up the sides of your pan. (only an inch or two up) Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

Fathead Pumpkin Pie Bars

These Fathead Pumpkin Pie Bars are So Easy To Make and They Taste Amazing!!!! Fathead Dough is Much Easier to Make Than Pie Crust and Tastes Just as Good. Have You Tried it Yet? If Not, You’ve Been Missing Out! It’s Awesome!!! It’s a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust , Fathead Sour Cream and Chive Crackers or can be used to Make These Tasty Keto Pumpkin Cinnamon Rolls. They’re the Perfect Low Carb Sweet Treat for Pumpkin Season.

Fathead Pumpkin Pie Bars

Ingredients

For the Pumpkin Filling:

1 1/2 Cup Canned Pumpkin

1 Egg

3 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener (I used this one)

1 Tsp Cinnamon

For The Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

2 Tbsp Sweetener (divided)

1 Tsp Cinnamon

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tbsp Butter (to grease the pan)

Directions

1. Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.

2. Melt the butter then use it to grease the sides and bottom of a square baking pan. Press 2/3 of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.

3. In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix 1/2 Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

Serve with Low Carb Whipped Cream.

This Recipe Makes 9 Fathead Pumpkin Pie Bars.

Nutritional Info – 1 Batch of Fathead Pumpkin Pie Bars = 9 Servings | 1 Bar =

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If you liked this recipe for Fathead Pumpkin Pie Bars, Then you may also like these recipes:

Keto Sour Cream and Chive Crackers

Low Carb Fathead Stuffing

Keto Chicken Quesadilla

Keto Beef Taquitos

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Fathead Pumpkin Pie Bars

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

These Gluten & Sugar Free, Keto Fathead Pumpkin Pie Bars are Made with a Delicious Low Carb Fathead Dough.

Author: Lyndsay Baker

Recipe type: Keto Pumkin Dessert

Cuisine: American

Serves: 9 Bars

Ingredients

For the Pumpkin Filling:
1½ Cup Canned Pumpkin
1 Egg
3 Tbsp Heavy Whipping Cream
2 Tbsp Sweetener
(I used this one)
1 Tsp Cinnamon
For The Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
½ Cup Almond Flour
¼ Cup Coconut Flour
2 Tbsp Sweetener (divided)
1 Tsp Cinnamon
1 Tsp Baking Powder
½ Tsp Xanthan Gum (optional)
1 Tsp Butter (to grease the pan)

Instructions

Pre Heat oven to 375 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum, sweetener and eggs to the cheese mixture. Mix until well combined.
Melt the butter then use it to grease the sides and bottom of a square baking pan. Press ⅔ of the dough into the bottom and slightly up the sides of your pan. (only an inch or two up) Using a piece of parchment paper or plastic wrap on top, makes it easier to press it out.
In a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon. Mix until well combined. Then spread the pumpkin mixture evenly over the dough. Break the remaining fathead dough into small bits and sprinkle it over the pumpkin mixture. Mix ½ Tsp of cinnamon with 1 Tbsp of sweetener. Then sprinkle it on top of the bars. Bake 20 -25 minutes.
Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

Loaded Broccoli Cauliflower Salad

November 11, 2018 by officially gluten free 2 Comments

Loaded Broccoli Cauliflower Salad

This Gluten Free & Keto Loaded Broccoli Cauliflower Salad Makes a Perfect Low Carb Side Dish for Family Dinners or Gatherings. It’s a Hearty Salad that’s Loaded with Crispy Crunchy Ingredients. It Will Even Please Your Non Salad Loving Dinner Guests. I mean who doesn’t love Cheese and Bacon?

To make this delicious Salad, you trim and cut the cauliflower into bite sized pieces. Then boil or steam it until it’s tender, approximately 10 minutes. Drain and it cool completely. Then trim and cut the broccoli into bite sized pieces and add to a mixing bowl along with the cooked and cooled cauliflower. In a separate bowl, mix the mayonnaise, sour cream, vinegar and salt and pepper. Mix until well combined, then pour over the broccoli and cauliflower. Toss until the veggies are well coated. Cook and crumble the bacon. Then sprinkle the grated cheese, chopped green onion and crumbled bacon over the broccoli and cauliflower salad. Gently toss, then serve.

Loaded Broccoli Cauliflower Salad

This Loaded Broccoli Cauliflower Salad is naturally Gluten Free and Keto. It’s Loaded with Delicious Cheddar Cheese, Crispy Bacon and Green Onions. It’s the Perfect Low Carb Replacement for Potato or Pasta Salad and it can Easily be Prepared Ahead of Time. Then Thrown Together Right Before Serving. Another Way To Make This Salad Easier to Replace the Cooked Bacon with Store Bought Bacon Bits. You can even buy pre trimmed bagged Broccoli and Cauliflower, which makes this salad absolutely perfect for Potlucks or Dinners away from home.

Loaded Broccoli Cauliflower Salad

Ingredients

2 Cups Broccoli

2 Cups Cauliflower

8 Slices Bacon

1/2 Cup Cheddar Cheese

2 Tbsp Green Onion

4 Tbsp Mayonnaise

2 Tbsp Sour Cream

1 Tbsp Vinegar

Salt and Pepper (to taste)

Directions

1. Trim and cut the cauliflower into bite sized pieces. Boil or steam until tender, approximately 10 minutes. Drain and cool completely. Trim and cut the broccoli into bite sized pieces and add to a mixing bowl along with the cooked and cooled cauliflower.

2. In a separate bowl, mix the mayonnaise, sour cream, vinegar and salt and pepper. Mix until well combined, then pour over the broccoli and cauliflower. Toss until the veggies are well coated.

3. Cook and crumble the bacon. Then sprinkle the grated cheese, chopped green onion and crumbled bacon over the broccoli and cauliflower salad. Gently toss, then serve.

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This recipe makes 6 Servings of Loaded Broccoli Cauliflower Salad |

Nutritional Info – Loaded Broccoli Cauliflower Salad = 6 Servings | Each Serving =

171 Calories | 14.3 g Fat | 4.3 g Carbs | 1.7 g Fibre | 7.2 g Protein

If you liked this recipe for Loaded Broccoli Cauliflower Salad, Then you may also like these recipes:

Keto Chicken Quesadilla

Keto Sour Cream and Chive Crackers

Low Carb Fathead Stuffing

Pumpkin Cinnamon Rolls

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Loaded Broccoli Cauliflower Salad

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

2 Cups Broccoli 2 Cups Cauliflower 8 Slices Bacon ½ Cup Cheddar Cheese 3 Tbsp Green Onion 4 Tbsp Mayonnaise 2 Tbsp Sour Cream 1 Tbsp Vinegar Salt and Pepper

Author: Lyndsay Baker

Recipe type: Keto Salad

Cuisine: American

Serves: serves 6

Instructions

Trim and cut the cauliflower into bite sized pieces. Boil or steam until tender, approximately 10 minutes. Drain and cool completely. Trim and cut the broccoli into bite sized pieces and add to a mixing bowl along with the cooked and cooled cauliflower.
In a separate bowl, mix the mayonnaise, sour cream, vinegar and salt and pepper. Mix until well combined, then pour over the broccoli and cauliflower. Toss until the veggies are well coated.
Cook and crumble the bacon. Then sprinkle the grated cheese, chopped green onion and crumbled bacon over the broccoli and cauliflower salad. Gently toss, then serve.