Keto Lemon Cheesecake Bites

Alright this recipe is for all of you who have a bit of a sweet tooth Today, we're gonna be making lemon cheesecake bites

Instead of using a spring pan that I would normally use for a round cheesecake, I'm instead gonna do it as just put it in an 8×8 pan That way I can make small little squares

And it's a way for you to satisfy your craving without having a big hunk of cheesecake Let's go into the ingredients I've got lemons They're going to be the star of this Cream cheese

Eggs Almond flour Baking powder, and a sweetener My oven's preheated I already went ahead and prepared my little 8×8 baking dish

All I did was I put a little bit of ghee around the sides and a little bit on the bottom and put my parchment paper on there You want to make sure it overhangs from the side because these become your handle when you take your cheesecake out of the pan So with that, we'll put this down and start on our crust So I'm gonna add almond flour Eggs

(Two eggs) Sweetener And baking powder All you're gonna do is just mix this up completely Batters done

Now we're gonna spread it in the 8×8 pan And you want to spread it evenly It's all smooth now and it's gonna go in the oven for 12 to 15 minutes First thing we're going to do is zest a lemon Make sure you wash it really well before zesting

So all you need is a zesting plain And what you want to make sure of is you don't get any of the white underneath the actual zest That'll make it bitter Alright I zested the lemon So I'm going to go ahead and just put the zest aside

So I'm going to juice the lemons I want about 2 to 3 tablespoons of lemon juice Chances are if they're really nice and juicy I won't need all four lemons for that So all you're gonna do cut your lemons in half and juice All right lemon juice all done

I have more than enough So let's add cream cheese First, eggs Sweetener A little bit of the zest — about a tablespoon

That was a teaspoon, not a tablespoon Now we're gonna add in the lemon juice I like a real lemony flavor So I'm gonna add in 3 tablespoons So now what we're gonna do is just start off at a low speed

and mix It's important when you're doing this that our cream cheese is very very soft And be sure scoop down the sides because you want to make sure everything gets mixed in

Everything's all mixed So now we're just gonna put it aside as we wait for the crust to come out of the oven Now, I took the crust out I'd let it rest five minutes You want it to cool a little bit

I made sure it was done by inserting a toothpick right in the center, so it came out all clean And what I'm gonna do now is since its cooled off for about five minutes

I'm gonna go ahead and add the filling or the top of the cheesecake, and then we're just gonna spread this out evenly on top It's all spread on top and it's gonna go back in the oven for about 30 to 35 minutes All right I took the cheesecake out of the oven

It is done, technically speaking Now if this is all you are going to do you would let it sit for about 30 minutes And then you would just go ahead and put it in the refrigerator and let it basically chill in there for about five hours However, I really want to take this up a notch, and I'm gonna make a lemon curd The curd is just going to sit on top of the cheesecake

To make the curd you need lemon zest Fresh lemon juice Egg yolks Butter And a powdered sweetener

So let's start mixing everything together First the sweetener Then you want your egg yolks The lemon juice And for this one I really want a lemony flavor, so I'm going to add about six tablespoons

Next up is my lemon zest Now just start mixing everything We're gonna heat the curd on the stove But before you start the heating process you want to make sure you have set aside a bowl with a mesh strainer That's really important for the end product

You're going to just put your curd your liquid into a small saucepan over a medium-low heat The key here is you don't want this to boil at all

You're basically going to heat it up gently You don't want to scramble the egg yolks You don't want to You're cooking them, but you don't want scrambled eggs So you want to make sure you keep a nice stir on here Now I'm going to be doing this for about six or seven minutes But what you can start seeing is a little bit of the egg white got in here You can see that in there the little white pieces

That's why you want your mush strainer You're going to strain out bits of pieces like that But for now you just want to keep a stir going You want it to thicken up And you want to make sure it basically sticks to the back of your spoon

All right, it's nice and thick as you can see Look how thick it's gotten I'm gonna go ahead and add my butter in And all I'm gonna do now it's off heat completely I'm just gonna stir to let the butter melt inside of it

And it's just stirring it, so I mix the butter and the curd together All right What I'm gonna do now is start straining out my curd to remove any bits and pieces of it And I'm gonna do it a little at a time because it's pretty thick and you can see it straining through Sometimes you have to just sort of move it around because it'll

it'll start blocking out some of the holes As you can see there's some bits in here that I just that's a bit of an egg white Just don't want that in here

Now let's get this awesome curd on top of that cheesecake All right, let's do it Now I'm gonna put the cheesecake as-is in my refrigerator for at least five hours Alright, it's been five hours The cheesecake is all set for me to go ahead and cut up now

I will say this if you have a desire to poke the curd just to see if it's solid Be careful because you could do like what I did and I poked a little hole It just happens sometimes, but not a big deal What I'm going do right now I'm gonna actually move this off of the cutting board You want to be careful when you move it It may crack It's not a big deal

It's still gonna taste good It just won't look perfect when you cut it up, but what you want to do is you want to grab it And there you go

You want to lift up And now what I'm gonna do is gently start peeling away the parchment paper And now I can cut this This cuts into 16 pieces, so you may be looking at this going, "16 that seems awfully small" It is

It's bite-sized Keep in mind it's high It's a pretty

it's a pretty good size It's not as thin You can certainly make this in a longer pan if you want to make larger pieces It just won't be as high up, but that's really up to you Now, to cut these, I'm gonna take my knife here I'm actually gonna heat it up under hot water And then I'm gonna slice and then as I slice after I make a slice I'm gonna wipe it clean and heat it up yet again Because that's what you want to do when you're cutting a cheesecake You don't want to keep cutting and cutting because pieces just start building on here And it gets a little bit harder to cut

So let me go ahead and warm this up So let's give it a cut See how the knife is dirty after I made the initial cut? I'm going to clean off the knife and heat it back up with hot water

All right, I'm gonna pull one piece away I actually instead of 16 slices I did about 21 slices, so it's a little bit smaller than I intended, but that's okay

But I want to pull a slice away So you can see what it looks like So you can see Here's the crust It's more of a cake as opposed to the traditional cheesecake crust of just patting things down into a bottom of a pie pan

and then you've got the cheesecake here And you can see the lemon curd right on top And you can see it's a nice yellow topping with the curd

So I'm gonna go ahead and give it a a little bit of a bite This is awesome I love lemon flavor And certainly the curd just adds a nice touch on top of it the Cheesecake itself Has a nice subtle lemon flavor to it

But you can still taste the cream cheese, which has a nice flavor The cake portion of it is nice and solid has a little nutty flavor

But it's a nice little thing to hold on to, so it is a finger food if you will The lemon curd just really makes this just soar because It's a nice lovely awesome lemon taste to it

More than I hoped for This makes me so happy One of these slices is a little less than 3 3 to 4 grams total carbs About 3 grams net carb with the fiber in it from the from the almond flour

I hope you enjoyed the video Hit like, subscribe, share with your friends And until next time, I'll see you

Lemon Cheesecake Cookies – sugar free, grain free | Keto Recipes | Keto Cookies

Welcome to keto meals and recipes dot com In this video, I'll be showing you how to make these amazing melt-in-your-mouth keto lemon cheesecake cookies

The macronutrient ratio for these cookies is three point four to one with three grams of total carbs, of which 03 gram is soluble fiber and 16 gram is insoluble fiber, resulting in one point one gram of net carbs per cookie I'd like to remind you that when baking with nut flours it's really important to aerate all of your dry ingredients through a fine sieve So place a fine sieve over mixing bowl and add your almond flour, unflavored whey protein isolate, coconut flour, glucomannan, Baking powder, baking soda, and salt

Whisk until everything has passed through the sieve, then use your whisk to stir the ingredients in the mixing bowl to make sure that everything is thoroughly combined Then set this aside for a moment For the next step, if you're going to use a stand mixer, place the paddle attachment onto your stand mixer Add your room-temperature butter into the bowl and beat at high speed until the butter has become very pale yellow and fluffy This took me about 2 minutes

Also, scrape the butter from the side of the bowl and the paddle Next, add the room-temperature cream cheese and beat with the butter until the cream cheese is well combined On order to ensure that all the ingredients are well mixed, it's important to stop and scrape your bowl frequently now reduce your mixer speed to low You want to do this because, when you're going to add the sweetener, you don't want to create a dust cloud

And now add the sweetener Beat for about 4 to 5 minutes until the mixture is very light and fluffy Then add the lemon juice, lemon zest and vanilla and one of the two eggs Beat until everything, especially the egg, is well combined Then add the second egg and beat until the second egg is also well combined

Now reduce your mixer speed again to very low and begin to add the dry ingredients, one or two cups at a time Allow time for the dry ingredients to just start to incorporate Repeat by adding one or two more cups of the dry ingredients Always make sure that you incorporate each addition before you add some more, and keep repeating until you've added all of your dry ingredients When you've added all of your dry ingredients, beat only until everything is well combined

At this point, do not over mix The dough is very sticky, so it has to be chilled before you can use it place a strip of cling wrap directly onto the dough so that the cling wrap touches the dough and makes a fairly airtight seal over the surface Then refrigerate for 60 minutes to allow the dough to chill and harden a bit This will make it much easier to work with and the time in the fridge will also help the flavors to develop and infuse into the dough batter

When you're ready to start forming your cookies, pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius, and don't forget to place the rack in the middle position of your oven Now that your dough is chilled and to form the dough balls, you can either use a one inch or two point five centimeter ice cream scoop, or using a spoon scoop out enough dough so you can roll a one inch or two point five centimeter cookie ball As you're making them, place each cookie dough ball onto a parchment lined cookie sheet Space the cookies with plenty of room between each ball For a regular-sized cookie sheet, place four dough balls for each of the five rows

This seems to be about right After you finished all 20 of your cookie dough balls, get some very cold water and dip your fingers into the water and then gently press down to flatten each dough ball When this is done, place the tray into the oven and bake for about 15 minutes, but you may have to adjust the baking time because it will depend on your oven and how thick your cookies are Baking time is also affected if your dough is warm or still chilled My timing was based on using slightly cool dough

Since this recipe actually makes 32 cookies, I made the other 12 dough balls I laid them in a single layer then placed them in the freezer until hard to store them for next time I place a piece of parchment to separate the two rows If you do decide to freeze your leftover cookie dough, store them in a sealable container until the next time you have a cookie craving When the batch of cookies that you're baking is done, remove the tray from the oven and leave the cookies to completely cool in the baking dish, because if you move them too soon the cookies will fall apart

They're very delicate at this stage When the cookies have cooled, transfer them to a cooling rack The cookies should be very light in color Do not overbake However, you may see a very light golden ring at the bottom of these cookies

As long as the rest of the cookie still appears to be underdone when you remove them from the oven An appearance of a bit underdone will result in a very creamy texture that melts in your mouth and has a really nice cheesecake taste This is the same process and methodology, I used when I was making my sugar cookies The finished cookies will be at their best when they have been left out overnight When you're ready to serve the cookies, there's two ways

You can decorate them Either give the cookies a light sprinkle of confectionery sweetener as I'm doing here – This is a really nice bit of sweetness to contrast the lemon and it also looks really nice, or an alternative way to finish these cookies is to melt some Lindt 90% chocolate or baker's chocolate with a bit of cream and sweetener to make a nice ganache, and use a small piping bag, plastic baggie, or, as I'm doing here, a parchment cone such as the one I've just made Whichever of these you're using, cut a very small opening in the tip and then zigzag over the top of the cookies Place them in the fridge for 10 to 15 minutes, so the chocolate hardens These cookies should be stored in an airtight container in the refrigerator, not on your counter

If you're wondering what these cookies taste like, they really do have a cheesecake flavor, But they have this amazing, melt-in-your-mouth texture that feels like a really decadent treat So I hope you enjoy them Thank you very much for watching my video It would really help me out if you could turn on your notification bell, so you will get a heads up when I post my next video See you next time

The link for the printable recipe for these keto lemon cheesecake cookies will be available in the description below

Lemon Cheesecake Cookies – sugar free, grain free | Keto Recipes | Keto Cookies

Welcome to keto meals and recipes dot com In this video, I'll be showing you how to make these amazing melt-in-your-mouth keto lemon cheesecake cookies

The macronutrient ratio for these cookies is three point four to one with three grams of total carbs, of which 03 gram is soluble fiber and 16 gram is insoluble fiber, resulting in one point one gram of net carbs per cookie I'd like to remind you that when baking with nut flours it's really important to aerate all of your dry ingredients through a fine sieve So place a fine sieve over mixing bowl and add your almond flour, unflavored whey protein isolate, coconut flour, glucomannan, Baking powder, baking soda, and salt

Whisk until everything has passed through the sieve, then use your whisk to stir the ingredients in the mixing bowl to make sure that everything is thoroughly combined Then set this aside for a moment For the next step, if you're going to use a stand mixer, place the paddle attachment onto your stand mixer Add your room-temperature butter into the bowl and beat at high speed until the butter has become very pale yellow and fluffy This took me about 2 minutes

Also, scrape the butter from the side of the bowl and the paddle Next, add the room-temperature cream cheese and beat with the butter until the cream cheese is well combined On order to ensure that all the ingredients are well mixed, it's important to stop and scrape your bowl frequently now reduce your mixer speed to low You want to do this because, when you're going to add the sweetener, you don't want to create a dust cloud

And now add the sweetener Beat for about 4 to 5 minutes until the mixture is very light and fluffy Then add the lemon juice, lemon zest and vanilla and one of the two eggs Beat until everything, especially the egg, is well combined Then add the second egg and beat until the second egg is also well combined

Now reduce your mixer speed again to very low and begin to add the dry ingredients, one or two cups at a time Allow time for the dry ingredients to just start to incorporate Repeat by adding one or two more cups of the dry ingredients Always make sure that you incorporate each addition before you add some more, and keep repeating until you've added all of your dry ingredients When you've added all of your dry ingredients, beat only until everything is well combined

At this point, do not over mix The dough is very sticky, so it has to be chilled before you can use it place a strip of cling wrap directly onto the dough so that the cling wrap touches the dough and makes a fairly airtight seal over the surface Then refrigerate for 60 minutes to allow the dough to chill and harden a bit This will make it much easier to work with and the time in the fridge will also help the flavors to develop and infuse into the dough batter

When you're ready to start forming your cookies, pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius, and don't forget to place the rack in the middle position of your oven Now that your dough is chilled and to form the dough balls, you can either use a one inch or two point five centimeter ice cream scoop, or using a spoon scoop out enough dough so you can roll a one inch or two point five centimeter cookie ball As you're making them, place each cookie dough ball onto a parchment lined cookie sheet Space the cookies with plenty of room between each ball For a regular-sized cookie sheet, place four dough balls for each of the five rows

This seems to be about right After you finished all 20 of your cookie dough balls, get some very cold water and dip your fingers into the water and then gently press down to flatten each dough ball When this is done, place the tray into the oven and bake for about 15 minutes, but you may have to adjust the baking time because it will depend on your oven and how thick your cookies are Baking time is also affected if your dough is warm or still chilled My timing was based on using slightly cool dough

Since this recipe actually makes 32 cookies, I made the other 12 dough balls I laid them in a single layer then placed them in the freezer until hard to store them for next time I place a piece of parchment to separate the two rows If you do decide to freeze your leftover cookie dough, store them in a sealable container until the next time you have a cookie craving When the batch of cookies that you're baking is done, remove the tray from the oven and leave the cookies to completely cool in the baking dish, because if you move them too soon the cookies will fall apart

They're very delicate at this stage When the cookies have cooled, transfer them to a cooling rack The cookies should be very light in color Do not overbake However, you may see a very light golden ring at the bottom of these cookies

As long as the rest of the cookie still appears to be underdone when you remove them from the oven An appearance of a bit underdone will result in a very creamy texture that melts in your mouth and has a really nice cheesecake taste This is the same process and methodology, I used when I was making my sugar cookies The finished cookies will be at their best when they have been left out overnight When you're ready to serve the cookies, there's two ways

You can decorate them Either give the cookies a light sprinkle of confectionery sweetener as I'm doing here – This is a really nice bit of sweetness to contrast the lemon and it also looks really nice, or an alternative way to finish these cookies is to melt some Lindt 90% chocolate or baker's chocolate with a bit of cream and sweetener to make a nice ganache, and use a small piping bag, plastic baggie, or, as I'm doing here, a parchment cone such as the one I've just made Whichever of these you're using, cut a very small opening in the tip and then zigzag over the top of the cookies Place them in the fridge for 10 to 15 minutes, so the chocolate hardens These cookies should be stored in an airtight container in the refrigerator, not on your counter

If you're wondering what these cookies taste like, they really do have a cheesecake flavor, But they have this amazing, melt-in-your-mouth texture that feels like a really decadent treat So I hope you enjoy them Thank you very much for watching my video It would really help me out if you could turn on your notification bell, so you will get a heads up when I post my next video See you next time

The link for the printable recipe for these keto lemon cheesecake cookies will be available in the description below

Low Carb Strawberry Cheesecake | Dessert | Caveman Keto

Hi I'm Caveman Keto and today I'm going to show you how to make a low carb Cheesecake It's super simple and in fact I make these all the time for people who aren't on a low carb diet and they can't even tell it's 0 sugar cheesecake so let's get started we're gonna start with the crust take three fourths of a cup of pecans put them in a zip lock bag and then crush it once you've combined the crust elements then put it into the springform pan A springform pan is one where there's a removable bottom; it's often used for cheesecake so that you can later extract the crust

You want to take it and spray it, then lay out the crust Now bake the crust for 7 minutes until it's golden brown after 7 or so minutes in the oven you can see that the crust is now gold brown because you're going to end up putting this in a water bath gonna wrap it in foil Take a large piece of foil and wrap it around the sides so that no water can possibly get in start assembling the filling is very important that everything is room temperature so these eggs you can see I have soaking in warm water if you didn't plan ahead and also I've microwave this cream cheese the base of this recipe is cream cheese so we're going to start with one and a half pounds of cream cheese Next crack in the eggs one at a time 1/2 Tbsp of vanilla 1/2 Tbsp Lemon Juice For a sweetener we're going to use 1/2 tsp of EZ Sweetz The final ingredient is 1/4 cup of sour cream Make sure that there is no left over sour cream or cream cheese on the beater head and make sure you get the sides In order to use a water bath you want to get a really large pan that is capable of holding the smaller springform pan and again like we said you want to wrap it in one continuous piece of foil so the first thing we're going to do here is going to put this batter in

Next, you don't want any bubbles so I take it drop it and you'll see the bubbles are coming out next add hot water into the water bath Now put this in the oven for 90 minutes start at 400 degrees as soon as it goes in, in drop it down to 250 degrees As you can see, using the water bath as left us with very little cracks now you wanna carefully go around the edge with a knife to separate it from the springform pan optionally you can line the top of your cheesecake with strawberries then lay the slices on top now carefully release the springform There you have it folks it's our Low Carb Cheesecake! Ideally let it cool down to room temperature then store in the refrigerator for 12 to 24 hours and then slice

Lemon Cheesecake Cookies – sugar free, grain free | Keto Recipes | Keto Cookies

Welcome to keto meals and recipes dot com In this video, I'll be showing you how to make these amazing melt-in-your-mouth keto lemon cheesecake cookies

The macronutrient ratio for these cookies is three point four to one with three grams of total carbs, of which 03 gram is soluble fiber and 16 gram is insoluble fiber, resulting in one point one gram of net carbs per cookie I'd like to remind you that when baking with nut flours it's really important to aerate all of your dry ingredients through a fine sieve So place a fine sieve over mixing bowl and add your almond flour, unflavored whey protein isolate, coconut flour, glucomannan, Baking powder, baking soda, and salt

Whisk until everything has passed through the sieve, then use your whisk to stir the ingredients in the mixing bowl to make sure that everything is thoroughly combined Then set this aside for a moment For the next step, if you're going to use a stand mixer, place the paddle attachment onto your stand mixer Add your room-temperature butter into the bowl and beat at high speed until the butter has become very pale yellow and fluffy This took me about 2 minutes

Also, scrape the butter from the side of the bowl and the paddle Next, add the room-temperature cream cheese and beat with the butter until the cream cheese is well combined On order to ensure that all the ingredients are well mixed, it's important to stop and scrape your bowl frequently now reduce your mixer speed to low You want to do this because, when you're going to add the sweetener, you don't want to create a dust cloud

And now add the sweetener Beat for about 4 to 5 minutes until the mixture is very light and fluffy Then add the lemon juice, lemon zest and vanilla and one of the two eggs Beat until everything, especially the egg, is well combined Then add the second egg and beat until the second egg is also well combined

Now reduce your mixer speed again to very low and begin to add the dry ingredients, one or two cups at a time Allow time for the dry ingredients to just start to incorporate Repeat by adding one or two more cups of the dry ingredients Always make sure that you incorporate each addition before you add some more, and keep repeating until you've added all of your dry ingredients When you've added all of your dry ingredients, beat only until everything is well combined

At this point, do not over mix The dough is very sticky, so it has to be chilled before you can use it place a strip of cling wrap directly onto the dough so that the cling wrap touches the dough and makes a fairly airtight seal over the surface Then refrigerate for 60 minutes to allow the dough to chill and harden a bit This will make it much easier to work with and the time in the fridge will also help the flavors to develop and infuse into the dough batter

When you're ready to start forming your cookies, pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius, and don't forget to place the rack in the middle position of your oven Now that your dough is chilled and to form the dough balls, you can either use a one inch or two point five centimeter ice cream scoop, or using a spoon scoop out enough dough so you can roll a one inch or two point five centimeter cookie ball As you're making them, place each cookie dough ball onto a parchment lined cookie sheet Space the cookies with plenty of room between each ball For a regular-sized cookie sheet, place four dough balls for each of the five rows

This seems to be about right After you finished all 20 of your cookie dough balls, get some very cold water and dip your fingers into the water and then gently press down to flatten each dough ball When this is done, place the tray into the oven and bake for about 15 minutes, but you may have to adjust the baking time because it will depend on your oven and how thick your cookies are Baking time is also affected if your dough is warm or still chilled My timing was based on using slightly cool dough

Since this recipe actually makes 32 cookies, I made the other 12 dough balls I laid them in a single layer then placed them in the freezer until hard to store them for next time I place a piece of parchment to separate the two rows If you do decide to freeze your leftover cookie dough, store them in a sealable container until the next time you have a cookie craving When the batch of cookies that you're baking is done, remove the tray from the oven and leave the cookies to completely cool in the baking dish, because if you move them too soon the cookies will fall apart

They're very delicate at this stage When the cookies have cooled, transfer them to a cooling rack The cookies should be very light in color Do not overbake However, you may see a very light golden ring at the bottom of these cookies

As long as the rest of the cookie still appears to be underdone when you remove them from the oven An appearance of a bit underdone will result in a very creamy texture that melts in your mouth and has a really nice cheesecake taste This is the same process and methodology, I used when I was making my sugar cookies The finished cookies will be at their best when they have been left out overnight When you're ready to serve the cookies, there's two ways

You can decorate them Either give the cookies a light sprinkle of confectionery sweetener as I'm doing here – This is a really nice bit of sweetness to contrast the lemon and it also looks really nice, or an alternative way to finish these cookies is to melt some Lindt 90% chocolate or baker's chocolate with a bit of cream and sweetener to make a nice ganache, and use a small piping bag, plastic baggie, or, as I'm doing here, a parchment cone such as the one I've just made Whichever of these you're using, cut a very small opening in the tip and then zigzag over the top of the cookies Place them in the fridge for 10 to 15 minutes, so the chocolate hardens These cookies should be stored in an airtight container in the refrigerator, not on your counter

If you're wondering what these cookies taste like, they really do have a cheesecake flavor, But they have this amazing, melt-in-your-mouth texture that feels like a really decadent treat So I hope you enjoy them Thank you very much for watching my video It would really help me out if you could turn on your notification bell, so you will get a heads up when I post my next video See you next time

The link for the printable recipe for these keto lemon cheesecake cookies will be available in the description below