 Ingredients:1 1/2 Cup Pecan halves 1 Stick butter 8 TBSP 1/3 Cup Brown Sugar Replacement 1 tsp Vanilla Extract 1/2 Cup Heavy Cream 1/8 tsp Salt ChocZero White Hazelnut Spread (optional) Instructions:Place a skillet on medium heat, add pecans and cook until fragrant and toasted, set aside Melt 7 TBSP in skillet and set the 1 TBSP left over to the side for later. Cook 3-4 minutes until brown butter forms while mixing slowly. You will see small brown speckles in the pan start to form and that is when you are getting the brown butter. Add in brown sugar replacement and heavy cream and cook until dissolved Mix until thickened and remove from heat Add in 1 TBSP Butter and vanilla extract Use a spoon to place into piles on parchment paper Place in fridge for at least 1 hour Drizzle with Choc Zero White Hazelnut Spread (optional) Servings: 12 Serving Size: 1 Net Carbs: 0.5 Fiber: 1 Total Carbs: 1.6 Protein: 1 Fat: 20 Calories: 189
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 Ingredients:Crust: 2 ½ Cups Almond Flour 2 TBSP Coconut Flour ¼ Cup Sweetener 1 tsp Cinnamon ¼ tsp Nutmeg Pinch Salt 2 tsp Vanilla Extract ⅓ Cup Melted Butter *set half aside for topping Topping: Remaining Crust 2 TBSP Brown Sweetener ½ tsp Cinnamon ⅛ tsp Nutmeg 1 TBSP softened butter Filling: 3 Cups Blueberries 6 TBSP Sweetener 1 tsp Lemon Pinch Salt 1 ½ tsp Xanthan Gum Instructions:Preheat your oven to 350 and line a 13 x 9 baking dish with parchment paper to make it easy to remove when done. Leave some extra parchment paper on two sides to make it easy to grab. Start by making the crust. In a mixing bowl, mix all dry ingredients for the crust and mix together. Add in the Vanilla Extract and melted Butter and mix until well combined. You should be left with a crumbly mixture kind of like wet sand. You should be able to pick some up in your hand and when squeezed it should stay together. Take half of your crust mixture and place into the baking dish and spread around. Set the other half of the crust mixture to the side. Pat down the crust into the baking dish firmly to form the crust. Make sure to pack it down the best you can. In the remainder of the crust mixture, add in the remaining ingredients for the topping. Mix this up and it should make it more crumbly. Place in the fridge. Place the baking dish in the oven and cook for 10 minutes. While the crust is baking, we can make the filling. Add all filling ingredients to a saucepan on medium low heat. Cook until blueberries start to form juice. Using a masher or a fork, mask the blueberries until you get a sauce. Sprinkle Xanthan gum in slowly mixing a little bit at a time until all is well combined. Remove from heat and set aside. Remove crust from oven and allow it to cool for 5 - 10 minutes. Pour in filling mixture and spread to cover the pan. Sprinkle top with the topping crumble and lightly press down the crumble into the filling just to make it stick a little better. Place back into the oven and cook for an additional 20 - 25 minutes. Remove from the oven and allow it to cool for 15 to 20 minutes. You can cut them after they have cooled down, but I normally place mine in the fridge for a couple of hours before slicing. This makes for a really easy and clean cut. Cut them into bars. I cut them into squares making about 15 bars. Servings: 15 Serving Size: 1 Bar Net Carbs: 5 Fiber : 3 Total Carbs 8 Protein 4 Fat 15 Calories 177  Ingredients:For the Crust: 1 ½ Cups Almond Flour ¼ Cup Powdered Sweetener 1 tsp Cinnamon ¼ tsp Nutmeg ⅓ Cup Melted Butter 2 tsp Vanilla Extract For the Filling: 2 8oz Cream Cheese, softened ¾ Cup Sour Cream 1 tsp Lemon Juice 1 TBSP Vanilla Extract 2 Large Eggs + 1 Egg yolk ⅓ Cup Melted Butter ½ Cup Sweetener Pinch Salt Instructions:Line a 9 inch pan with parchment paper and set aside In a mixing bowl, add in all dry ingredients for the crust and mix evenly. Add in the remaining ingredients and mix until well combined. Pour crust into a pan lined with parchment paper and spread evenly. Press down firmly to form the crust into the pan. Place into the freezer while you prepare the filling. Before you start, make sure your cream cheese is at room temperature and if not, then place in the microwave for 10 to 15 second increments until softened about 30 seconds. In a mixing bowl, add all ingredients for filling. Make sure you add the eggs one at a time while mixing. Use a hand mixer to mix until creamy with no lumps. Remove the pan from the freezer and pour the filling mixture into the pan on top of the crust. Pour one cup of water into the bottom of your instant pot and place the pan into the instant pot on top of the trivet. Make sure you have the handles up so you can easily remove your cheesecake when done. If your trivet does not have handles, you can make one using aluminum foil using it to lift the pan out of the instant pot. Place the pan into the Instant Pot on top of the trivet. Close the lid and make sure it is on the seal position. Set your pressure cooker on high for 30 minutes. Once the time is up, do a natural release on the pressure cooker meaning to leave it in the seal position for 15 minutes. After this time, you can place in the vent position although there may not be any steam left to get out. Lift the lid and if your cheesecake has some condensation on top, just get a paper towel and very lightly absorb the water with it. Leave your cheesecake inside your pressure cooker uncovered for one hour. Remove your cheesecake and place into the fridge once it has cooled for at least 6 hours but it tastes best if left in the fridge overnight. Eat your cheesecake just like that or top with your favorite toppings. Macros: Serving Size: 1 Slice Servings: 8 Total Carbs: 4 Fiber : 0 Net Carbs: 4 Protein: 6 Fat: 34 Calories: 351  Ingredients:1 Cup Strawberries 3 TBSP Sweetener 1 tsp Lemon Juice Pinch of Salt 1 TBSP Chia Seeds Instructions:Cut strawberries into half or quarter size pieces and add into a saucepan on medium low heat. Add sweetener, pinch of salt and Lemon Juice to strawberries and simmer until strawberries softened and allow them to create juice. Mash strawberries in saucepan with a fork or masher until desired consistency. Remove from heat and add in chia seeds. Stir until well combined. Pour the jam into an 8 oz mason jar and allow to cool. Store in the fridge for 2 to 3 weeks. The chia seeds will thicken up the jam. It will get thicker as it cools. Macros: |
