Gluten Free

Sugar Free Jello Mousse Cups

April 14, 2019 by officially gluten free 4 Comments

Sugar Free Jello Mousse Cups

These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use a few Ingredients. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!

To make these delicious No-Bake Sugar Free Jello Mousse Cups, you use a large mixing bowl to 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 one of the jello packets and stir until dissolved. Divide the whipped cream into three bowls. Then, in a blender, mix the jello with 1/4 cup cream cheese. Blend until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix until thoroughly combined.

Then pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer. Repeat steps 1 and 2 again, Two more times with the other flavours. Pour them into the cups as you go. Once all three colours are done. Place in them in the fridge for 1/2 hour or until ready to serve.

WHAT IS THE KETOGENIC DIET?

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.

Sugar Free Jello Mousse Cups

This recipe for No-Bake Sugar Free Jello Mousse Cups 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.

Sugar Free Jello Mousse Cups

“These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They’re really Quick and Easy to Make and only use a few Ingredients. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!”

Ingredients

3 pkg Sugar Free Jello

1 1/2 Cup Boiling Water, divided

1 Cup Cream Cheese, divided

1 1/2 Cup Whipping Cream

Directions

1. In a large mixing bowl, whip the 1/4 cup of the cream cheese until soft then slowly add in the whipping cream, mix until stiff peak form. Then in a saucepan over high heat, bring 1/2 of a cup of the water to a boil. Add one of the jello packet and stir until dissolved.

2. Divide the whipped cream into three bowls. Then, in a blender, mix the jello with 1/4 cup cream cheese. Blend until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix only until thoroughly combined., don’t over mix it.

3. Pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer.

4. Repeat steps 1 and 2 again two more times with the other flavours, pouring them into the cups as you go. Once all three colours are done. Place in them in the fridge for 1/2 hour or until ready to serve.

Recipe Notes:

– I used Three 11.2 g packages of Sugar Free Jello.

– 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 recipe makes 4 quite large servings and could easily be made into 6 or 8 servings instead of 4.

– The Sugar Free Jello can be replaced with 3 boxes of non sugar free Jello.

– You can use store bought low carb whipped cream if you prefer. Use 3 cups prepared whipped cream in place of the 1 1/2 cup of Whipping Cream and 1/4 cup of Cream Cheese.

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

– I used 4 380 ml / 9.5 oz Glasses.

This recipe makes 4 Large Servings.

Nutritional Info

1 Batch of Sugar Free Jello Mousse Cups = 4 Servings

Each Serving / (without whipped topping) =

263 Cal | 25.7 g Fat | 5.3 g Carbs | 0 g Fibre | 3.7 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Dill Pickle Fat Bombs

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Sugar Free Jello Mousse Cups

5.0 from 1 reviews

Sugar Free Jello Mousse Cups

Save Print

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

These Low Carb No-Bake Sugar Free Jello Mousse Cups are incredibly Light and Fluffy! They're really Quick and Easy to Make and only use a few Ingredients to make. They can be made with any flavour of Sugar Free Jello, making them Perfect for any Occasion. We made Lemon, Lime & Cherry for Easter Rainbow Look!

Author: Lyndsay Baker

Recipe type: Sugar Free Jello Dessert

Cuisine: American

Serves: 4 servings

Ingredients

3 pkg Sugar Free Jello
1½ Cup Boiling Water, divided
1 Cup Cream Cheese, divided
1½ Cup Whipping Cream

Instructions

In a large mixing bowl, whip the ¼ cup of the cream cheese until soft then slowly add in the whipping cream, mix until stiff peak form. Then in a saucepan over high heat, bring ½ of a cup of the water to a boil. Add one of the jello packets and stir until dissolved.
Divide the whipped cream into three bowls. Then, in a blender, mix the jello with ¼ cup cream cheese. Mix until smooth. Slowly mix the jello mixture into the one of the bowls of whipped cream using a mixer. Mix until thoroughly combined.
Pour the Jello mixture into 4 Cups, trying not to get any on the sides of the cup if you can help it. Place the 4 cups of jello into the freezer.
Repeat steps 1 and 2 again, two more times with the other flavours pouring them into the cups as you go. Once all three colours are done. Place in them in the fridge for ½ hour or until ready to serve.

Keto Strawberry French Toast Cups

April 7, 2019 by officially gluten free Leave a Comment

Keto Strawberry French Toast Cups

If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Cups Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original. The recipe can be thrown together in 1/2 an hour and makes an easy breakfast that can easily be made ahead, making them the Perfect Keto Breakfast or Brunch For Easter or Mother’s Day.

To make these delicious breakfast muffins, you start by pre heating your oven to 400 F. Then 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. Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries.

Mix until the berries are mixed through. Then divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

WHAT IS THE KETOGENIC DIET?

Keto Strawberry French Toast Cups

This recipe for Keto Strawberry French Toast Cups is Gluten Free, Low Carb & has No Added Sugar. It’s really easy to make and is “100 % Kid Approved”. It’s a versatile recipe that can be made with many variations. You can try switching the Strawberries out for Blueberries, Raspberries or Blackberries, try adding some Pecans of Walnuts on top or drizzling them with a delicious Icing made with Powdered Swerve.

If you love Low Carb Desserts, then you’ll want to try out these other Delicious Keto Raspberry Cheese Turnovers. They’re loaded with flavor and provide a nutritious hit of healthy fats.

Keto Strawberry French Toast Cups

“If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Cups Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original.”

Ingredients

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/4 Cup Almond Flour

1/2 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

2 Tbsp Melted Butter

For the French Toast:

4 Eggs

1/4 Cup Heavy Cream

2 Tbsp Powdered Sweetener (I used this one)

1/2 Tsp Cinnamon

2 Tbsp Butter

1/4 Cup Cream Cheese

1 Cup Strawberries

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. Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

Serve with your favourite Low Carb Syrup or Whipped Cream.

Recipe Notes:

– To make this delicious breakfast a little fancier you could add some Toasted Pecans or Walnuts on top.

– This recipe can be made in a round or square cake pan if preferred. You’ll need to add a few minutes to the cook time if doing this though.

– This recipe isn’t overly sweet. If you prefer a sweeter french toast, add in a bit more sweetener.

– The French Toast Muffin Cups are extra tasty when dusted with Powdered Swerve or drizzled with a light icing also made from powdered swerve.

Nutritional Info –

1 Batch of Keto Strawberry French Toast Cups = 12 Muffins

1 French Toast Muffin Cup = 1 Serving

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

Dill Pickle Fat Bombs

Cheesy Keto Chicken Quesadilla

How-To-Make Keto Trail Mix

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

Keto Strawberry French Toast Cups

Save Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These Gluten Free & Keto Strawberry French Toast Cups are a Tasty Breakfast Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They're a Perfect Easy Keto Breakfast or Brunch For Easter or Mother's Day.

Author: Lyndsay Baker

Recipe type: Keto Breakfast

Cuisine: American

Serves: 12 muffins

Ingredients

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

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 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 ½ ” squares.Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon, then pour it over the cubed bread. Mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 very well buttered muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.

How To Make Keto Trail Mix

February 27, 2019 by officially gluten free 2 Comments

How To Make Keto Trail Mix

With this Tutorial on How To Make Keto Trail Mix, You’ll get the low-down on what to include and how to customize your homemade trail mix to your needs and wants. I give you an easy recipe for Crunchy, Salty Keto Trail Mix, that’s perfect for Hiking, Driving or Just for Snacking on while at Work or at Home watching Netflix. The recipe has many variations so if you prefer your trail mix sweeter… I’ve got you covered.

What to Add:

Nuts

Feel free to use any kind of nuts. I prefer to use Pecans and Walnuts but you can use any kind of nut you like. Other options include Almonds, Cashews Peanuts, Pistachios and Macadamia Nuts.

Seeds

Don’t Forget the seeds! Seeds are actually packing a serious nutritional punch and are often loaded with fibre. I used Pumpkin and Chia Seeds but again you can use any type of seeds you like. Sunflower, Flax, Hemp, Squash and Sesame Seeds are other great options.

The Extras:

Dried No Sugar Added Berries

Dried Berries add some extra sweetness, chewy texture and irresistible fruity flavour. Cranberries and Blueberries are my two favourites but you can use any Low Carb Berries you like. Strawberries, Blackberries and Raspberries are also great options.

Other Optional Mix-Ins

Some other optional mix-ins are Low Carb Chocolate, Low Carb crackers, Pork Rinds, Unsweetened Coconut.

The Coating:

Egg White

Coating the trail mix with frothy egg white before baking with help give it some extra crunch.

Butter

A little melted butter or coconut oil drizzled over the trail mix before baking will help the slow roast.

Molasses (optional)

Molasses does have 5g net carbs per Tsp but it’s also rich in vitamins and minerals, such as iron, calcium, magnesium, vitamin B6 and selenium. I like the flavour it adds and 5 net g of carbs over 14 servings isn’t too bad in my books.

Optional Trail Mix Flavours:

Savoury

A little Pink Himalayan Salt with a hint of Garlic makes an Amazing Savoury Trail Mix, that’s a perfect low carb substitute for Salty Popcorn or Chips.

Cinnamon

If you prefer a Sweeter Trail mix…skip the molasses, salt, garlic and onion powder. Instead add 1 Tsp of Cinnamon and 2 Tbsp of Powdered Swerve or Granulated Sweetener to the frothy egg white.

Chocolate

Cocoa powder is another great option, if you like your trail mix sweet. Again…skip the molasses, salt, garlic and onion powder. Instead add 1 Tbsp of Cocoa powder and 2 Tbsp of Powdered Swerve or Granulated Sweetener to the frothy egg white.

Peanut Butter

Peanut butter is another great trail mix flavour option if you like a sweeter trail mix. To make peanut butter trail mix you skip the molasses, garlic and onion powder and salt. Instead add 2 Tbsp of Natural Peanut Butter and 2 Tbsp of Powdered Swerve or Granulated Sweetener to the frothy egg white.

How To Make Keto Trail Mix

Start by preheating your oven to 325 F. On an un-greased cookie sheet, roast the pumpkin seeds for 2 minutes or until you hear them start pop. Remove from the oven, stir them around then return to the oven until you start to hear the pop again(approx. 2 mins). Remove from the oven, then set aside. Spread the pecans, walnuts and chia seeds on the baking pan. Roast until aromatic, approx. 4 – 5 minutes.

Then in a large mixing bowl, beat the egg white until frothy. Add the molasses, sweetener, 1/2 a tsp of salt, garlic and onion powder to the beaten egg white. Mix until well combined. Reduce oven to 250 F. Spead the trail mix evenly over the baking pan, then drizzle with the melted butter. Sprinkle with the remaining salt. Bake for 20 – 25 minutes, stirring a few times throughout.

What is the Ketogenic Diet?

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 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.

How To Make Keto Trail Mix

” An easy recipe for Crunchy, Salty Keto Trail Mix, that’s perfect for Hiking, Driving or Just for snacking on while at work or at home watching Netflix.”

Ingredients

1 Cup Pecans

1 Cup Walnuts

3/4 Cup Raw Pumpkin Seeds

2 Tbsp Chia Seeds

1 Egg White

1 Tsp Molasses

3/4 Tsp Salt

1/2 Tsp Garlic Powder

1/2 Onion Powder

2 Tsp Sweetener (powdered swerve)

2 Tsp Melted Butter

Directions

1. Preheat oven to 325 F. Roast Pumpkin seeds for 2 minutes or until you hear them start pop. Remove from the oven, stir them around then return to the oven until you start to hear the pop again(approx. 2 mins). Remove from the oven, then set aside. Spread the broken up pecan and walnut pieces along with the chia seeds on the baking pan. Roast until aromatic, approx. 4 – 5 minutes.

2. In a large mixing bowl, beat the egg white until frothy. Add the molasses, sweetener, 1/2 a tsp of salt, garlic and onion powder to the beaten egg white. Mix until well combined.

3. Reduce oven to 250 F. Spead the trail mix evenly over the baking pan, then drizzle with the melted butter. Sprinkle with the remaining salt. Bake for 20 – 25 minutes, stirring a few times throughout.

This recipe makes 3 1/2 Cups of Keto Trail Mix | 1 Serving = 1/4 Cup

Nutritional Info

1 Batch of Keto Trail Mix = 14 Servings

Each Serving / 1/4 Cup of Keto Trail Mix =

155 Calories | 14.7 g Fat | 4.6 g Carbs | 2.4 g Fibre | 4 g Protein

>> Click Here To Pin This Recipe <<

Still Hungry? Check out These Keto Recipes:

No-Bake Sugar Free Jello Cheesecake

Keto Chicken Quesadilla

Follow Officially Gluten Free on Facebook, Twitter, Pinterest & Instagram

How To Make Keto Trail Mix

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lyndsay Baker

Recipe type: Keto Snack

Cuisine: American

Serves: 14 servings

Ingredients

1 Cup Pecans
1 Cup Walnuts
¾ Cup Raw Pumpkin Seeds
2 Tbsp Chia Seeds
1 Egg White
1 Tsp Molasses
¾ Tsp Salt
½ Tsp Garlic Powder
½ Onion Powder
2 Tsp Sweetener (powdered swerve)
2 Tsp Melted Butter

Instructions

Preheat oven to 325 F. Roast Pumpkin seeds for 2 minutes or until you hear them start pop. Remove from the oven, stir them around then return to the oven until you start to hear the pop again(approx. 2 mins). Remove from the oven, then set aside. Spread the pecans, walnuts and chia seeds on the baking pan. Roast until aromatic, approx. 4 - 5 minutes.
In a large mixing bowl, beat the egg white until frothy. Add the molasses, sweetener, ½ a tsp of salt, garlic and onion powder to the beaten egg white. Mix until well combined.
Reduce oven to 250 F. Spead the trail mix evenly over the baking pan, then drizzle with the melted butter. Sprinkle with the remaining salt. Bake for 20 - 25 minutes, stirring a few times throughout.

No-Bake Sugar Free Jello Cheesecake

February 13, 2019 by officially gluten free 13 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. Next, use a saucepan over high heat to 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 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.

– 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) =

>> Click Here To Pin This Recipe <<

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

Follow Officially Gluten Free on

Facebook

Twitter

Instagram

No-Bake Sugar Free Jello Cheesecake

4.5 from 4 reviews

No-Bake Sugar Free Jello Cheesecake

Save Print

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.

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

>> Click Here To Pin This Recipe <<

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

Follow Officially Gluten Free on

Facebook

Twitter

Instagram

Keto Zucchini Fritters

Save Print

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 15 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.

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

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 =

>> Click Here To Pin This Recipe <<

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

Follow Officially Gluten Free on

Facebook

Twitter

Instagram

Keto French Toast Casserole

Save Print

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 16 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 =

>> Click Here To Pin This Recipe <<

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

Let’s Connect on Social Media

Facebook

Twitter

Instagram

Keto Sausage Rolls

5.0 from 2 reviews

Keto Sausage Rolls

Save Print

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 =

>> Click Here To Pin This Recipe <<

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

Let’s Connect on Social Media

Facebook

Twitter

Instagram

Fathead Pumpkin Pie Bars

Save Print

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.

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.

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.

>> Click Here To Pin This Recipe <<

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

Let’s Connect on Social Media

Facebook

Twitter

Instagram

Loaded Broccoli Cauliflower Salad

Save Print

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.