Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

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Low Carb Amish Bread

 Amish Bread (Low Carb & Gluten Free)

This Amish Bread is absolutely DELICIOUS!!!! Once you eat this bread you wouldn’t want to eat any other bread but this one. The recipe looks like it’s long to make but once 3-days passed, everything goes very quickly. 

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Starter:

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1 cup whole milk

2 tbsp lemon juice

1 cup almond flour

1/2 cup Swerve Sweetener*

Bread:

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2 cups almond flour divided

1 cup Swerve Sweetener

1/2 cup oil grapeseed oil 

3 large eggs

1 tsp vanilla extract 

1 small box sugar-free vanilla pudding mix

1/3 cup unflavored whey protein powder

1/4 cup coconut flour

2 tsp baking powder

1 tsp baking powder

1 tsp ground cinnamon 

1/2 tsp salt

1/2 cup chopped nuts

Topping:

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1 tbsp Swerve Sweetener 

1 tsp ground cinnamon 

Instructions:

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1. For the starter, combine whole milk and lemon juice in a medium bowl and let thicken 10 minutes.

2. Add almond flour and Swerve Sweetener and stir to combine.

3. Transfer to a ziploc bag and remove as much air as possible. Then seal bag and allow to sit on counter for 3 days (see notes), massaging to mix ingredients 2 to 3x a day.

4. On the 4th day, preheat oven to 325F and grease a 9x5 inch loaf pan very well.

5. Pour starter into a large bowl. Add 1 cup almond flour, 1/2 cup Swerve Sweetener, oil, eggs and vanilla extract and mix well. Set aside.

6. In a medium bowl, whisk together remaining 1 cup flour, remaining 1/2 cup Swerve Sweetener, vanilla pudding mix, whey protein, coconut flour, baking powder, baking soda, cinnamon and salt. 

7. Add dry ingredients to starter mixture and stir until fully combined. Pour into prepared loaf pan.

8. For the topping, in a small bowl, whisk together Swerve Sweetener and cinnamon. Sprinkle over batter in pan.

9. Bake 50-60 minutes or until loaf is cooked through and tester inserted in the center comes out clean. If you find that your loaf is browning too quickly, cover with foil for the last 15 to 20 minutes of baking.

10. Please note that you are trying to sour the milk in this recipe. If you have concerns regarding the safety of doing so, simply add 2 more tablespoon of lemon juice and continue directly to next step. It may not be as “authentic” but it should taste great. 

Notes:

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Serve 16. Each serving has 8.6 g of carbs and 3.1 g of fiber. Total Net Carbs: 5.5 g. 

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*Or you can use your favorite sweetener. (I used “Blue Agave” organic syrup for substitute)

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KETO ROBERT REDFORD DESSERT

INGREDIENTS

  

• 1 C. Almond flour
• 1 C. FInely chopped pecans
• 5 Tbsp. Butter unsalted and melted
• ½ C. Swerve confectioner sugar substitute divided
• 1 ½ C. Heavy whipping cream
• 4 oz. Cream cheese softened
• 1 Box Sugar free chocolate pudding mix
• 1 ½ C. Unsweetened almond milk

INSTRUCTIONS

 

• Preheat the oven to 350 degrees.
• In a bowl, mix together the almond flour, pecans and butter until well combined.
• Press the mixture into the bottom of a well greased 9x9 baking dish, and bake for 20 minutes.
• Let the crust cool completely.
• Beat together the heavy whipping cream and ¼ cup of the sugar substitute until soft peaks have formed.
• Add the cream cheese to a mixing bowl with a ¼ cup of the sugar substitute, and blend until smooth.
• Place half of the whipped cream mixture into the bowl with the cream cheese, and blend until smooth and fluffy.
• Whisk together the pudding mix and almond milk in a bowl until smooth and thickened.
• Spread the cream cheese mixture over the cooled crust.
• Top the cream cheese layer with the chocolate pudding.
• Spread the remaining whipped cream on top of the chocolate pudding layer.
• Garnish with additional chopped pecans if desired.
• Chill for 4 plus hours before serving.

Net Carbs: 5

 

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Make your cake mix taste like it's from a Bakery!

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Pie Crust from Cake Mixes

Get your summer baking started when you learn how to make pie crust using our cake mixes.

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No Bake Sugar Free Cheese Cake

"Finally a cheesecake that is easy to make, low in fat and even has no added sugar."

Ingredients:

1 3/4 cups graham cracker crumbs 1/2 cup butter 1/2 teaspoon ground cinnamon 1 (.6 ounce) package sugar free cheesecake flavored Jell-O instant pudding®

1 cup boiling water 1 (8 ounce) package reduced fat cream cheese 2 teaspoons vanilla extract 1 cup frozen light whipped topping, thawed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2.	Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3.	Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

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