This is super easy to make, 50 mins top, because when I want cheesecake I don’t want to wait 8 hours, and yes, there’s a lot of low carb cheesecakes that take that long to make! 😜
1.8 carbs per slice 😍
Here’s what you need:
- 2 cups ricotta cheese
- 2 eggs
- 3 tsp (more or less pending on taste) pyure organic stevia blend (or your favorite sweetener)
- 1 tsp vanilla extract
- Dash of cinnamon
Preheat oven to 350. Mix ricotta, stevia, vanilla and cinnamon together. Add both eggs, stir well and pour into greased baking dish. Bake 45 minutes or until sides are lightly browned.
✏️Notes: Makes 8 servings, pending on your carb intake blueberries or strawberries would taste great on this! You can also play around with adding sugar free syrups to add more flavor!
❌ WARNING! This recipe is highly addicting, you’ve been warned!
Cheesecake is where it’s AT, I’m not kidding, this recipe is great. The carbs are a little higher with larger servings so I would eat this only on occasion if you want a big helping!
Total Carbs: 38
- 4 servings 9.5 carbs
- 6 servings 6.3 carbs
- 8 servings 4.75 carbs
Follow directions on box of Cheesecake Jello, replace milk with heavy whipping cream. Whip up with your mixer until fluffy, thick consistency. Store in fridge or eat right away.
🔅Notes: You can also use any jello flavor mix you want.
Have you checked out the fabulous Super Healthy Kids Blog? If you haven’t you need to, they say it’s for kids.. and well I guess I am still a kid at heart… the recipes are really for anyone and still loved by kids of all ages. I had to share this recipe they posted, it looks wonderful! You can view it directly here.
Whipped Pineapple Pops
- 2 – 20 oz cans naturally sweetened crushed pineapple OR 1 large fresh pineapple, cut into chunks
- Juice of 1 lime
- 1 1/2 cups cream, almond milk, or coconut milk (full fat works best for the most creamy consistency)
- Place pineapple and lime juice in a high power blender. Blend until smooth and frothy.
- Combine with creamy liquid.
- Pour mixture into popsicle molds and freeze until hardened.
I wanted a pie that wasn’t loaded with sugar and full of junk, I browsed recipes for a healthy crust but it came down to me not finding exactly what I wanted and I didn’t want to use artificial sweeteners or sugar in my recipe. SO, I threw all of this together in hopes that it would taste good and it was fantastic! I am learning through my baking and cooking adventures that honey replaces sugar very well and I don’t miss it at all or the nasty headache that comes from a sugar overload, yuck! Oh and almond flour is the next best thing- I don’t miss using regular flour either! Now on to the recipe….
Fruit Coconut Cream Pie (Gluten Free & Healthy)
2 cups almond flour
1/4 cup organic honey
6 tbsp butter
1 tbsp baking powder
1/2 tbsp pure vanilla extract
1 can coconut milk
4 oz cream cheese
1/2 tbsp put vanilla extract
Drizzle of honey or sweetener of choice, taste to test.
Desired fruits, I used 2 kiwis, 1 banana and a handful of strawberries.
Preheat oven to 350°. Place all dry ingredients for the crust together, mix, then add in honey, butter, egg & vanilla stir well until dough forms. Place into baking dish bake 20-25 mins.
Cream: Place coconut milk in fridge 24 hours prior so that it is solid, pour all ingredients into mixing bowl and whip.
Allow to cool then pour cream over crust then top with top with desired fruit! Serve or store in fridge or freezer.
**NOTES: Next time I make this I am going to try 6 tbsp Coconut Oil in place of the butter and see how that works out. If you try it this way please leave me a comment with how it turns out.
#eatclean #fruit #pie #desserts #cleaneating #whole #glutenfree #weightloss#eatforyourhealth #fruitpie #healthyliving #healthyfood
Craving chocolate? Peanut Butter? Then you MUST try these, they are fantastic and your family will love them!
Chocolate Covered Peanut Butter & Banana Sandwiches:
- 1/2 cup semi sweet chocolate chips (Enjoy Life brand)
- 2 bananas
- 1/4 cup all natural peanut butter (or more to taste)
- 2 tbsp organic extra virgin coconut oil (Natures Way or Nutiva are great to use)
- 1-2 tbsp Toppings: Crushed nuts or toffee bits. Optional
Slice bananas and place peanut butter in center, make into sandwiches. Place on wax or parchment paper and place into freezer until frozen. Usually 1-2 hours. Once frozen melt chocolate chips and coconut oil in microwave in 30 second increments, remove and stir each time, depending on wattage it may take 1-2 mins to melt completely. Drizzle chocolate over all of the sandwiches and sprinkle crushed nuts or desired toppings onto the sandwiches. Once chocolate hardens, serve. Store leftovers (if you have any) if the freezer in air tight container.
2 Ingredient Fruit Dip
I wanted something delicious and healthy to dip my apples in today so I mixed these two ingredients together and came out with a fabulous fruit dip that reminded me of peanut butter ice cream.
- 1 cup Greek Gods Greek Yogurt in Honey Vanilla
- 1 tbsp PB2
Mix both ingredients together and stir well. Serve with your favorite fruits! Store leftovers in fridge.
NOTES: If making for a get together I would triple the recipe.
You know a cookie is good when a kid can’t stop asking for more.. well this is THAT cookie recipe- it’s healthy, vegan friendly, naturally sweetened and gluten free!
- 2 cups Almond flour
- 1/4 cup organic coconut oil
- 1/2 cup chocolate chunks or chips (I used Trader Joes Semi Sweet Chocolate Chunks)
- 3 tbsp pure organic maple syrup
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 tsp baking soda
Preheat oven to 350 degrees. Mix together in large bowl almond flour, sea salt, baking soda and mix well. Add in maple syrup, coconut oil, vanilla extract and chocolate chunks, mix well. Drop by the spoonfuls onto greased baking sheet. Bake about 10 mins. Allow to cool before eating. Enjoy! ツ