Low Carb Lemon Curd Cheesecake W/Coconut Crust

I'm trying to do a low calorie diet, but also make it healthy! So I created this cheesecake...it's low carb, lower fat, high protein (for cheesecake) sugar free, and tastes awesome!! :) 

Coconut Crust: 

1 Cup Unsweetened Coconut Flakes

1 Egg White

1 Tbsp. Truvia

Cheesecake Filling:

1 Block Low Fat Cream Cheese (you can use full fat, but I'm doing low calorie) 

1 Cup Low Fat Plain Greek Yogurt

4 Egg Whites

1/2 Cup Truvia (or to taste)

1 Tbsp. Vanilla

Dash of Salt

Lemon Curd:

5 Egg Yolks plus 1 Whole Egg

3/4 Lemon Juice

Dash of Salt

1/2 Cup Truvia (or to taste)

1-2 Tsp. Vanilla

1 Tsp. Butter

Pre-heat oven to 325. 

For the crust, mix together all ingredients, and spread out in the bottom of an 8 inch cheesecake pan. A cake pan or pie pan would work as well, but don't expect to get the cheesecake out of those pans! 

For the cheesecake filling; beat together the cream cheese, yogurt, and Truvia, till smooth, mix in egg whites, vanilla and salt...at this point you can beat it all again, or just leave it mixed...I beat mine because I wanted a fluffy cheesecake, but if you want it to be more traditional in texture, DON'T beat the eggs in AT ALL!!!

Pour mixture into pan, and bake for 55-60 minutes...it will still be jiggly, but evenly so, across the whole cake. Place in the refrigerator immediately from oven, and leave there till it's cool. 

(After baking this, mine cracked like crazy...I think that's from beating the eggs, so maybe don't beat them, but it's up to you) 

For the lemon curd; whisk together all ingredients except vanilla and butter, cook on a very low heat, or in a double broiler, stirring/whisking constantly, till it thickens up, and easily coats a spoon thickly. Remove from heat and add vanilla and butter! Taste this as you go, to make sure there is enough sweetener in it! 

Pour over cold cheesecake, cut the whole thing into 12 slices, and enjoy! 

1 slice is:

122 Calories

7.6g Fat

5g Carbs

8g protein 

Chocolate Peanut Butter Bars (sugar free)

These look a little messy, but they totally replace Reece's cups!! I used no sugar added peanut butter, and then added protein powder, and stevia or ground sweet blend to taste! Then I melt a package of sugar free chocolate chips, spread about half on a sheet of parchment, freeze that, then spread the peanut filling on top, freeze that (or if you're like me, just spread the rest of the chocolate on top, it'll work fine :)) then freeze till hard, and cut up into squares! You'll have to keep them in the freezer, but they work very well for that bit of candy you might be craving!! 

Ingredients:

1 cup plain peanut butter

2 scoops plain whey protein powder

Stevia to taste

1, 12 oz package sugar free chocolate chips

The broken top is from cutting the frozen chocolate...I was too impatient to see if I could cut them without it breaking ;) 

Sugar Free Vanilla/Chocolate Ice Cream

In love!! Chocolate vanilla swirl, with walnuts and caramel!! 

Ice Cream: 

4 Egg Yolks

1 cup Flax Milk, or any on plan milk

6 oz. Cream Cheese

2 cups Heavy Cream

1-2 Tbsp. Vanilla

Stevia to taste

Dash of Salt

1/2 cup sifted Cocoa Powder

3/4 cup chopped Walnuts

THM or sugar free Caramel Sauce  

Instructions:

Mix in a small pot, Yolks and flax milk, heat over low heat or double broiler, while whisking, then add cream cheese, in small chunks, and whisk till it's all melted together! Take off the heat, whisk in the cream, stevia, salt and vanilla. Divide in half, whisk 1/2 cup sifted cocoa in one half, let it all cool...you can either freeze them in an ice cream freezer, or freeze in a plastic container and stir every half hour or so! When it gets mostly frozen, put the walnuts in the chocolate ice cream, and the caramel, swirl in the vanilla...swirl the two flavors together and freeze till you're ready to eat it! Serves 6-8. I use flax milk because it has a creamier taste to it than almond milk, and doesn't taste like coconut! :) 

THM Lemon Custard Tart

Crust:

3 Egg Whites

1 Cup Unsweetened Coconut

3 Tbsp. Truvia

Preheat oven to 350, and grease 6 ramekins. Mix all crust ingredients together, divide evenly between ramekins and press crust mixture evenly up the sides. Bake for 10-15 minutes, or until the crust is golden brown...the whole inside won't get brown, just the top edge. While crust is baking, you can make the filling. 

Lemon Custard Filling:

3 Egg Yolks

1 1/2 Cups Almond Milk

3 Sprinkles Stevia

4 Tbsp. Truvia

Dash of Salt

1/4 Cup Lemon Juice

1 1/2 Tsp. Glucomannan 

1 Tsp. Vanilla

In a blender, blend together 1/2 cup almond milk, and glucomannan. Then whisk all ingredients except vanilla, together in a pot. Cook over medium heat, stirring constantly, till thickened, and hot enough to cook the eggs, mix in vanilla, divide evenly between the 6 ramekins and chill before serving. 

Sugar Free Eggnog

Christmas is coming, and I've been dreading going through it without all the normal yummy things we eat and drink...the main thing being eggnog!!! I love eggnog, and the thought of not having it for a Christmas is truly depressing, so I knew I had to fix this problem, though I was really skeptical of it turning out anything like eggnog, but miraculously and thankfully, it did!! So here you go, I hope it works for you too, feel free to tweak it to your taste :) 

Eggnog 

2 1/2 cups Almond Milk 

1/4 - 1/3 cup Truvia

3 egg Yolks

4oz Cream Cheese

1/2 cup Heavy Cream

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1 Tbsp. Vanilla

1/4 tsp. Rum Flavor

Dash of Salt

In a double broiler, put 1 cup almond milk, egg yolks and truvia, whisk well, and heat till steaming, mixing the whole time so the eggs won't lump. Put the cream cheese in a large bowl, using a handheld mixer, beat the cheese...it will all clump around the beaters...while beating on low, slowly pour in a little bit of the heated milk and eggs, just enough to make the cheese come off the beaters, and whip in the bowl, beat till the mixture is smooth, then slowly pour in more milk mixture, till you can pour it all in without having clumps in the cream cheese. I figure if the cheese insists on being clumpy anyway, dump it in a blender and get it smooth that way :) after all the hot milk and eggs are blended, whisk in the rest of the ingredients and refrigerate till it's nice and cold! My brother in law said if he hadn't watch me make it, he wouldn't have known it was homemade :) 

Chocolate Mint Cookies

Cookie Dough:

1/4 C. Coconut flour

1/4 C. Cocoa powder

1/4 C. Butter (softened)

2-3 Tbsp. Truvia

1 tsp. Vanilla

Mix all the ingredients together, dough will be stiff. Roll into 15, one inch balls, place on an un-greased cookie sheet, flatten to about 1/8 in. thick, and 1-1/2 inches across. Bake at 325 for 6-8 minutes, or till they're puffy and a tad brown around the edges. Let them cool completely before removing them from the pan, or else they will crumble...I haven't tweaked with this recipe enough to know how to keep them from being crumbly! These are suppose to be kind of crispy cookies...

After making them, and putting them in the fridge, because of the creamy filling, I have decided that these taste better, and are less crumbly, after they sit a little, and are cold! 

Creamy Mint Filling:

3 Tbsp. Truvia

1/4 C. Butter (softened)

3 oz. Cream Cheese

1-2 tsp. Peppermint Flavor

Grind the Truvia in a coffee grinder till it's powdered, mix with butter and cream cheese till thoroughly mixed and smooth. Spread a good thick layer between cookies. Makes about 7 sandwich cookies, with one leftover for taste testing :) 

THM Chocolate Cake

THM Chocolate Cake

3/4 c. coconut oil

6oz cream cheese

1/3 c. Heavy cream

3/4 c. cocoa

4 eggs

1/2-2/3 c. Truvia (depending on how sweet you like things)

2 tsp. vanilla

1  1/2 tsp. rum flavor (optional)

1/3 c. coconut flour

1  1/2 tsp. baking powder

1/2 tsp. glucomannan 

Melt coconut oil with cream cheese and cream, add cocoa, whisk together. 

Beat eggs with truvia, vanilla and rum, beat in chocolate mixture. Mix together coconut flour, baking powder and glucomannan, sprinkle over wet ingredients while whisking the whole time, to prevent lumps, until thoroughly mixed. Pour into a greased 10in. cake pan. 

 Bake at 350 for 15-20 minutes, or until a toothpick comes out clean. 

Icing: 1 recipe of chocolate nut slab (THM pg. 372) 

3oz cream cheese

2-3 tbsp heavy cream (until consistency you want)

Extra sprinkle of truvia (optional)

Melt together the cream and cream cheese with truvia, add chocolate slab, let it all melt, stirring the whole time, whisk until smooth, spread over cake! 

When I made my chocolate slab, I ground the truvia with some coffee beans, so it has a slight mocha flavor. I used slivered almonds in my slab.