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

Keto Chocolate Mousse (Sugar Free) | Keto Recipes | Headbanger’s Kitchen

Horns up and welcome to a brand new episode of headbangers kitchen now I know many of you have a sweet tooth so today we're going to be doing a KETO dessert Yep, we're going to do a delicious, rich and creamy chocolate mousse

Now, also, I want to let you guys know that I have launched a Patreon for Headbangers Kitchen which means that if you love this show more than just watching it on YouTube you can contribute financially and get some cool rewards in return anyway I won't blabber on too much about that you can probably click here and check out the Patreon page for yourself Anyway, back to that delicious creamy chocolatey KETO chocolate mousse Now this needs just four ingredients You need some delicious dark chocolate, about eighty-five percent ,15 grams of butter 200 ml of whipping cream or you can even use this 25% fat Amul cream, 1 tablespoon of cocoa powder and some stevia to sweeten it up So, the first thing we're gonna do is take our 50 grams of chocolate and we're gonna microwave that for 15 seconds

You'll see it starting to melt slightly Then we're going to add in our 15 grams of butter and microwave for 30 seconds and then you will see the butter has melted and you're gonna incorporate the chocolate and the butter together and get a lovely ganache almost–look at that lovely chocolate Anyway put that aside to cool and we're going to take our cream now now make sure your cream is chilled and you can even chill the beaters because you want the cream to whip up as much as it can To the cream we're going to add one tablespoon of our cocoa powder, we're going to add Stevia to taste and then whip it with a hand mixer And you want to whip it till it's nice and frothy and, like, whipped Give it a little taste make sure it's as sweet as you would like it

If not you can add a little more Stevia Then we're gonna pour in that chocolate into that Now a little tip: if you used unsalted butter earlier to melt with the chocolate, add a pinch of salt at this point–that just brings out the chocolatey flavor Whip that order together and you've got a lovely mousse Look at that, that's it! Now all you have to do is put this in your serving bowl and put it in the fridge for a few hours to chill

Now this recipe will make four servings And look at that your chocolate mousse is ready and that looks delicious It's time to taste that chocolate mousse guys and look who's here, my fiancé Deepti So now we're going to taste it and she's going to tell us what she thinks of it I'm also going to give it a taste It's rich, it's dense, it's chocolatey and creamy, it's amazing! Yep, it's perfect I mean if you like chocolate mousse this is creamy chocolaty and it's not too much of the sugar-free taste either but it's still sweet enough and do you think we could make this coffee flavored if I added in espresso powder? And yep, you'd have a coffee mousse, a coffee chocolate mousse So well, Deepti has given the chocolate mousse the thumbs up and I guess i'll see you on the next episode of Headbangers Kitchen

Cheers and keep cooking You're not supposed to steal from my See ya!

Quick Keto Snack Recipe (So Yummy & Easy!)

To make these chocolate peanut butter keto fat bombs start with 2 sticks of butter Melt on medium heat

Add 3/4 cup Cream 2/3 cup Coconut Oi 4 Tbs Cocoa Powder 1tsp Vanilla 1gram Stevia 3grams Salt Lower Heat Stir Well Line oven dish with wax or parchment paper 3 Cups Walnuts chopped Add nuts to chocolate mixture Pour all ingredients into oven dish Refrigerate Cut into little squares and refrigerate or freeze in a container Don't forget to lick the spoon

Coconut Cream Pie – Low Carb Keto Dessert Recipe

Welcome all! Papa G here Today I present a creamy and delicious low carbohydrate treat

My coconut cream pie With a coconut flour crust and a few simple ingredients, this recipe is the perfect sweet treat for those of you out there with nut allergies or anyone craving a cool, low carbohydrate, tropical dessert Let's get started We'll make the crust by adding some coconut flour to a food processor Add two lightly beaten eggs; some vanilla extract; a little coconut oil; a powdered sugar substitute equal to a quarter cup of regular sugar; and a little salt

Process until the mix is crumbly like you see here Now add 8 tablespoons of cold, cube, unsalted butter Process once again until the butter is incorporated After processing, you should still be able to see small butter pieces Evenly distribute the crust mixture into a 9-inch pie dish

With your hands, begin pressing and forming the crust against the bottom and sides Have some patience here and try and distribute the mix as evenly as possible Add any excess back in or discard for a thinner crust Notice the nice butter pieces are still visible in the crust Once you form the crust, take a fork and poke several holes throughout

Place the prepared crust in the middle of a preheated 400°F oven for about 10 minutes or until golden brown When done, place on a cooling rack to cool completely While the crust cools and before we work on the filling, we'll toast some unsweetened coconut flakes for our topping Add some coconut flakes to a non-greased skillet on medium heat and mix and stir until the flakes begin to turn golden brown

Remove from the fire and let cool Place in a ziploc bag for storage until we're ready for it Now we're ready to prepare the filling To a non-heated sauce pot, add some powdered sugar substitute equal to 1 cup of regular sugar Add a little salt; and just a bit of xanthan gum

Give that a mix to blend together Add one can of coconut cream and one can of coconut milk Give that a mix to combine Turn the heat on medium and bring to a simmer, stirring occasionally When the mix begins to simmer, add 4 egg yolks, one at a time, stirring to incorporate

Continue to cook and stir on medium heat for about 6 to 7 minutes to thicken Once it's reached about this level of thickness, turn the heat off and let cool down for 10 minutes Continue to stir as it cools This will help to prevent any film to form on top Add one tablespoon of vanilla extract and mix to combine

With our mix still a bit warm, add it to the cooled crust Be careful not to overfill Come just to the top of the crust Loosely place some plastic wrap over the top We want to be sure the plastic is in contact with the pie

This will help to prevent any film from forming over the top When the filling is at room temperature, place in the refrigerator for at least 10 to 12 hours to set Remove from the refrigerator and gently peel back the plastic We'll make the topping by adding 1 cup of heavy cream to a mixing bowl and sweetened with the powdered sugar substitute equal to 2 tablespoons of regular sugar Beat with an electric mixer until thick and fluffy

Sdd the sweetened whipped cream generously over the top of our pie I like to add peaks, but you could make it smooth if you prefer Now sprinkle on the toasted coconut over the top, and you're ready to enjoy the tropical taste of coconut cream pie without all the carbohydrates There you have it folks! My low carbohydrate coconut cream pie Now you can enjoy a delicious tropical dessert without worrying about all the carbohydrates

I hope you enjoyed this video If you did, please like and consider subscribing Thanks for watching and I'll see you next time!