DeliciouslyFit
Author

Chloe Davis

Browsing
Nutritious Bites

Lemon Cheesecake ice cream

By
Lemon Cheesecake ice cream
Pin
Print

Lemon Cheesecake ice cream

Servings

10

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

214

kcal

Ingredients

Directions

  • Warm the light whipping cream in a saucepan over low heat, until its just starting to steam.
  • Place the egg yolks, cream cheese, Natvia and vanilla into a bowl and mix with a hand mixer on medium speed until all ingredients are combined.
  • Pour 1/4 of the warm cream into the egg mixture to temper the eggs and mix well.
  • Pour the reset of the cream into the egg mixture. Mix well and return to the saucepan.
  • Heat over a low temperature whilst continually stirring to avoid the eggs from scrambling. The mixture will slowly turn into a thick velvety custard.
  • Remove the custard from the heat and pour into a heatproof bowl, continue to stir for 5 minutes before placing into the fridge. Allow to cool for 10 minutes.
  • Lightly whip the heavy cream until it reach very soft peaks.
  • Remove the custard from the fridge and stir in the lemon juice.
  • Add half of the whipped cream into the custard and fold in, before adding the remaining cream and folding it in also.
  • Pour the ice cream into your ice cream churner and allow to churn for 25 minutes.


View Post
By
Nutritious Bites

Keto Pecan Cheesecake

By
Keto Pecan Cheesecake 
Pin
Print

Keto Pecan Cheesecake 

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

For the Keto Crust

  • 1 cup almond flour

  • 3/4 cup crushed pecans

  • 5 tablespoons butter, melted

  • 2 tablespoons Monkfruit sweetener

  • For the Butter Pecan Cheesecake

  • 3 (8 ounce) packages cream cheese

  • 1/2 cup sour cream

  • 1 cup confectioners Monkfruit Sweetener

  • 3 eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon maple extract

  • 1/4 teaspoon butter extract

  • For the Caramel Pecan Topping

  • Keto Caramel Sauce (link below)

  • 1 ½ cup roasted, salted pecans


Directions

  • Heat oven to 350°F.
  • Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
  • Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Refrigerate cheesecake 4 hours.
  • Just before serving top with roasted pecans and keto caramel sauce.
  • Baking Tip:
  • Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.

Notes

  • This is the recipe for the  keto caramel sauce. be sure to read the notes regarding the sweetener so you get the perfect texture
View Post
By
Nutritious Bites

Keto Brownies waffle

By
Keto Brownies waffle
Pin
Print

Keto Brownies waffle

Servings

2

servings
Prep time

6

minutes
Cooking time

4

minutes
Calories

200

kcal

Ingredients

  • 1 Egg  (beaten)

  • ½ cup Mozzarella cheese (grated)

  • 1 tablespoon  Almond flour (blanched)

  • ¼ teaspoon Vanilla extract

  • 1 tablespoon Cocoa (unsweetened)

  • 1 tablespoon  Erythritol

  • 2 teaspoons Heavy cream

  • 16 Chocolate chips (unsweetened)

Directions

  • Preheat mini-chaffle maker.
  • In a medium bowl add all ingredients except the chocolate chips and hand mix with a whisk or fork.
  • Pour a heaping tablespoon in your chaffle maker and sprinkle half the chocolate chips on top. Cook for  3½ minutes.
  • Cool on a cooling rack, then serve with whipping cream, more chocolate chips, or even a strawberry.

Notes

  • Top with whipped topping, chocolate chips, cocoa powder, or even fresh strawberries. Adjust the sweetener to your taste.
View Post
By
Nutritious Bites

KETO SKILLET COOKIE

By
KETO SKILLET COOKIE
Pin
Print

KETO SKILLET COOKIE

Servings

12

servings
Prep time

2

minutes
Cooking time

12

minutes
Calories

196

kcal

Ingredients

  • 1 1/2 cups almond flour blanched almond flour

  • 1/2 cup granulated sweetener of choice *See notes

  • 1/2 cup butter softened

  • 1 large egg room temperature

  • 1/2 teaspoon baking soda

  • 1/2 cup chocolate chopped

Directions

  • Preheat the oven to 180C/350F. Grease a 10-inch cast iron skillet with cooking spray and set aside.
  • In a small mixing bowl, whisk all your ingredients, except for your chocolate, until combined. Fold through your chopped chocolate.
  • Transfer the skillet cookie dough into the cast iron skillet. Bake for 10-12 minutes, or until the tops are just cooked.
  • Remove from the oven and let sit for 10 minutes, before serving.

Notes

  • TO STORE: If you have any leftover cookie, transfer it out of the skillet and place it in a sealable container. It will keep for up to 2 weeks. 
  • TO REHEAT: Either reheat in the microwave (30 seconds) or in a preheated oven. If you prefer thicker and chewier cookies, you can enjoy it directly from the fridge! 
View Post
By
Nutritious Bites

Keto chocolate tart

By
Keto chocolate tart
Pin
Print

Keto chocolate tart

Servings

12

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

189

kcal

Ingredients

  • 1 8-inch pie crust of choice no bake or baked 

  • 1 1/2 cups coconut milk canned (not reduced fat or lite)

  • 2 cups chocolate chips of choice can use a chopped chocolate bar 

  • 1 teaspoon vanilla extract

Directions

  • Prepare your homemade or store bought pie crust to fit an 8-inch springform pan. Set aside.
  • In a small saucepan or microwave safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
  • Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.

Recipe Video

Notes

View Post
By
Nutritious Bites

Keto layered tart

By
Keto layered tart
Pin
Print

Keto layered tart

Servings

6

servings
Prep time

1

hour 
Cooking time

45

minutes
Calories

300

kcal

Ingredients

  • Biscuit base

  • 100 g digestive biscuits

  • 40 g clarified butter/ghee melted, cooled

  • Chocolate layer

  • 185 g cream

  • 75 g dark chocolate chopped

  • 1.5 tsp cornflour

  • 1/2 tsp agar agar

  • 1 tbsp cocoa powder

  • 30 g brown sugar

  • Vanilla coconut layer

  • 185 g coconut milk

  • 40 g cream

  • 1 tsp agar

  • 1 tbsp cornflour

  • 1/2 vanilla bean shell

  • 2 tbsp raw sugar

  • Strawberry layer

  • 250 g strawberries sliced

  • 50 g brown sugar

  • 2 tbsp water

  • 1/2 tsp agar agar

Directions

  • Biscuit base
  • Preheat the oven to 170C.
  • Live a square 6″ dessert mold with heavy duty foil.
  • Run the biscuits in a blender or crush in a ziploc.
  • Stir in the cooled clarified butter and transfer to the prepared tin. Press the crumbs firmly into place to make a base.
  • Bake for 10-12 minutes until light golden brown.
  • Cool completely on a rack while you make the chocolate layer.
  • Chocolate layer
  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the chocolate melts and thickens to a custard consistency. Whisk well, then strain and cool slightly.
  • Pour over the cooled biscuit base and place in the freezer for 30 minutes until firm to touch.
  • Vanilla coconut layer
  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the mixture thickens to a custard consistency. Whisk well, then strain and cool slightly. Gently pour over the chocolate layer and place in the freezer for 30 minutes until firm to touch.
  • Strawberry layer
  • Reserve 50g sliced strawberries.
  • Place remaining strawberries, sugar and water in a heavy bottom saucepan and stir well to mix.
  • Simmer over low heat stirring constantly until the berries break down and release their juices.
  • strain the syrup, return to the saucepan and stir in the agar agar. Simmer for 3-4 minutes. Cool slightly and stir in the reserved strawberries.
  • immediately pour over the set vanilla coconut custard and return to the freezer to set, approximately 20 minutes.
  • Leave to set in the fridge overnight.
  • Slice with a serrated knife.

Recipe Video

View Post
By
Nutritious Bites

KETO COCONUT MAGIC BAR RECIPE

By
KETO COCONUT MAGIC BAR RECIPE
Pin
Print

KETO COCONUT MAGIC BAR RECIPE

Servings

1

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

157

kcal

Ingredients

Directions

  • In a food processor mix first five ingredients until butter is evenly crumbled and distributed.
  •  Press mixture into a 7×11″ or 9×9″ baking dish.

  • Bake for 10 mins at 350.
  • In a medium sauce pan melt butter, add powdered Swerve and mix well.
  • Remove from heat, add extract and heavy cream.

  • Whisk eggs into the mixture, add shredded coconut and salt, mix until well combined.
  •  Pour mixture over the crust and sprinkle chocolate chips overtop.
  • Bake for 20 mins at 350.
  •  Allow the pan to completely cool before cutting into bars

Recipe Video

View Post
By
Nutritious Bites

keto berries ice cream

By
keto berries ice cream
Pin
Print

keto berries ice cream

Servings

1

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

233

kcal

Ingredients

Directions

  • Add all the ingredients to a high speed blender or food processor.
  • Blend on high and scrape down the sides occasionally to get all the ingredients mixed well.

  • Once the mixture is nice and creamy eat as is or spoon into a shallow freezer safe container.

  • Freeze for a 4-6 hours for a harder ice cream. Note it might get very hard when frozen completely. Just leave out on the counter for 15-20 minutes to soften. Or microwave for 30-60 seconds until soft enough to scoop.

Recipe Video

Notes

  • You can store it in the container that you froze it in. To serve it you will want to leave it out for 20 minutes or until it softens. Or you can microwave it for 30 seconds or more until it’s easy to scoop.
View Post
By
Nutritious Bites

Keto lady fingers

By
Keto lady fingers
Pin
Print

Keto lady fingers

Servings

35

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

36

kcal

Ingredients

Directions

  • Preheat oven to 350 F, line two baking sheets with parchment paper.
  • If you’re using a tip and coupler with your pastry bag, set it up with a ½” round tip.
  • In a small bowl, combine the almond flour, protein powder, coconut flour, xanthan gum, and salt, seta side.
  • Carefully separate the eggs – the whites into the bowl of a stand mixer, and the yolks into a large mixing bowl. Be very careful to not get ANY yolk into the whites.
  • Using the whisk attachment, beat the egg whites until foamy.
  • SLOWLY add ¼ cup of the sugar substitute, as it’s whipping.
  • Continue whipping until stiff, glossy peaks form.
  • In the other bowl, whisk the egg yolks together with the remaining sugar substitute, until pale yellow.
  • Add vanilla extract, continue beating until combined. Set aside.
  • Gently fold egg yolk mixture into the egg whites, just until mostly combined. Add almond flour mixture, gently fold in until combined.
  • Don’t over beat it – you want the egg white structure mostly intact!
  • Spoon batter into prepared pastry bag. If you’re not using a coupler, cut enough of the tip off to allow for a ½” opening.
  • Pipe 3 – 3 ½” long fingers on the prepared baking pan, leaving an inch between them.
  • Bake for 12-15 minutes. You’ll know they’re done when they’re just starting to turn golden around the edges and have firmed up.
  • Remove from the oven and allow to cool to room temperature.
  • Once cool, dust with powdered erythritol if desired, and store in an airtight container.

Recipe Video

Notes

  • Sugar alcohol accounts for slightly under 3 grams of carbs per cookie, leaving each cookie at under 1 gram of net carbs.
View Post
By
Nutritious Bites

Keto Raspberry Cake

By
Keto Raspberry Cake
Pin
Print

Keto Raspberry Cake

Servingsservings
Prep time

1

hour 
Cooking time

1

hour 

10

minutes
Calorieskcal

Ingredients

  • 2 ½ cups almond flour, measured and sifted

  • 1 1/2 cups of granulated sugar substitute

  • 2 teaspoons of baking powder

  • 1/4 teaspoon of sea salt

  • 8 eggs , room temperature

  • 8 ounces of full-fat softened cream cheese

  • 1/2 cup of unsalted butter, softened

  • 1 tsp of vanilla

  • 1 pint of fresh or frozen raspberries

  • Whipped Topping

  • 1 1/4 cups heavy whipping cream

  • ¼ cup of softened cream cheese

  • 4 teaspoons of sugar substitute

Directions

  • Preheat oven to 350 degrees
  • Grease and line with parchment paper a 9x5x3 inch loaf pan.
  • Measure and set aside the almond flour, baking powder, sea salt.
  • In a mixing bowl mix using an electric mixer set to high beat the butter, cream cheese, sugar substitute, and vanilla until well incorporated.
  • Next, add the eggs one at a time mixing well after each egg addition as well as the vanilla extract.
  • Then add all the dry ingredients into the mixing bowl and mix until well combined.
  • With a spatula gently fold in the raspberries. Note if using frozen raspberries there is no need to defrost.
  • In the prepared loaf pan bake cake for 35 to 45 minutes or until golden brown on top. Allow cake to cool for about 15 before taking out of the pan and allowing it to complete cooling on a baking rack.
  • While the cake is cooling make the whipped topping by combining the heavy whipping cream, sugar substitute, and softened cream cheese. Beat on high using an electric mixer until soft peaks form. The addition of the cream cheese will help stabilize the whipping cream.
  • Top the cake with the whipped topping. Make sure to spread evenly across the surface of the cake.
  • Optional: decorate the top of the loaf with additional fresh raspberries (about a cup)

Recipe Video

View Post
By