Category: Desserts

Scottish Cranachan Cheesecake

Scottish Cranachan Cheesecake

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Course Dessert
Cuisine Scottish

Ingredients
  

Base

  • 300 g Hobnobs or other oaty biscuits
  • 100 g butter 7 tbsp

Cheesecake

  • 400 g full fat cream cheese 1 and 2/3 cups
  • 600 ml double cream 2.5 cups heavy cream in the US
  • 7 tbsp runny honey or more to taste
  • 7 tbsp whisky or more to taste
  • 100 g oats approx 1 cup

Topping

  • 400 g raspberries approx 4 cups and can be fresh/frozen or mix
  • 3 tbsp icing sugar powdered sugar

Instructions
 

  • Grease the cake tin lightly with butter and set aside.
  • Using a pan on the top of the stove, or a tray in the oven, toast the oats until it starts to give off a nutty smell, then set aside to cool.
  • Crush the oaty biscuits either in a food processor or place them in a plastic bag and beat with a rolling pin.
  • Melt the butter and mix into the crushed biscuits
  • Press the mixture into the bottom of the cake tin using the back of a large spoon to make sure it’s smooth and compact. Put it in the fridge to set while you continue with the recipe.
  • Beat the cream cheese with a wooden spoon so it’s soft. Add the honey and whisky. Start with smaller amounts and you can then taste the mixture later and add more if necessary.
  • In another bowl use an electric whisk/beater to beat the cream to stiff peaks.
  • Fold the cream cheese mixture into the whipped cream, taking care not to take too much air out of the cream. You can now taste the mixture, and if necessary, add a little more whisky or honey and fold into the mixture.
  • Fold in the cooled oats carefully.
  • Put half of the mixture into the cake tin and make sure it’s smoothed right down into the bottom and to the edges so there are no air pockets. Add the other half on top and smooth out flat on top.
  • Put in the fridge to set for 6-8 hours minimum.
  • Just before you’re ready to serve you can make the raspberry mix for the top. We used a combination of frozen and fresh raspberries. Defrost the berries if frozen.
  • Take about half of the berries and crush them with a fork or masher. If you want a smooth sauce you’ll need to push the crushed mixture through a sieve to remove the pips, but we prefer the more rustic look, like Cranachan.
  • Add the other half of the berries whole.
  • Just before you’re ready to serve put the raspberry mixture on top of the middle of the cake, or keep it aside to spoon onto each piece. How you decorate it with the berry mixture is really up to you, as long as you have a decent amount per slice to get it that raspberry flavour, and make it a true Cranachan cheesecake!

Grandma Gifford’s Marshmallow Pineapple Salad

Marshmallow Pineapple Salad

Don't call it Ambrosia, and DO NOT call it Marshmallow Pineapple Upside-Down Salad, Dave.
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Ingredients
  

  • 1 19oz can chunk-style pineapple
  • 2 c miniature marshmallows plain
  • 2 c whip cream whipped

custard

  • 2/3 c milk
  • 2 egg yolks
  • 2-3 T lemon juice
  • 1/4 t dry mustard

Instructions
 

  • Mix together the first three ingredients, and chill while you make the custard.
  • Cook the four custard ingredients together over medium heat, stirring constantly, until thickened.
  • Fold together both mixtures. Chill.

Low Carb Chocolate Cheesecake w/ Raspberry Sauce

Low Carb Chocolate Cheesecake w/ Raspberry Sauce

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Servings 16

Ingredients
  

Crust

  • 1 1/4 c almond flour
  • 1/4 c cocoa powder
  • 1/4 c erythritol
  • 3 Tbsp butter melted

Filling

  • 6 oz sugar-free dark chocolate or unsweetened, 90% cocoa
  • 1 Tbsp butter
  • 24 oz cream cheese softened
  • 1 c powdered erythritol
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1/4 c cocoa powder
  • 1/3 c whipping cream room temperature
  • 2 tsp butter for brushing sides of pan

Topping

  • 3/4 c whipping cream
  • 1/3 c powdered erythritol
  • 3 oz unsweetened chocolate finely chopped
  • 1/2 tsp vanilla extract

Sauce

  • 12 oz frozen raspberries thawed, with juice
  • 1/4 c powdered erythritol
  • 1 Tbsp lemon juice
  • 1/4 c water

Instructions
 

Crust

  • Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
  • Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Filling

  • In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
  • In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
  • Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
  • Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
  • Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

Topping

  • In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  • Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Sauce

  • Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes. The berries will break down and the sauce will thicken as it cooks. At this point, you can either strain the seeds out, puree in the food processor or leave it chunky.
  • Allow to cool before serving. If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.

Keto Mounds / Bounty Bars

Keto Mounds / Bounty Bars

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Ingredients
  

Filling

  • 3 c shredded, unsweetened coconut
  • 1/4 c erythritol or erythritol / monkfruit blend
  • 1/2 Tbsp vanilla
  • 1 c coconut cream
  • 1/4 c coconut oil

Coating

  • 5 oz 90% cocoa chocolate
  • 1 1/2 oz cocoa butter or coconut oil

Instructions
 

  • Toast coconut in a 350 deg. oven for 5-6 minutes. Let cool 10 minutes.
  • Mix together the first five ingredients, and place in the fridge for 10-15 minutes.
  • Remove from fridge, and form the mixture into 12 bars. Put them back in the fridge for 30-60 minutes.
  • Melt chocolate and cocoa butter or coconut oil. You can substitute the 90% cocoa chocolate for unsweetened baker's chocolate, but include a little erythritol as well. Let it cool.
  • Using wooden skewers, dip each bar into the chocolate mixture, then place back in the fridge for another 30-60 minutes.

Low-Carb Brownie Cheesecake

Low-Carb Brownie Cheesecake

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Ingredients
  

Brownie Layer:

  • 1/2 c butter
  • 2 oz unsweetened chocolate chopped
  • 1/2 c almond flour
  • 1/4 c cocoa
  • 1 pinch salt
  • 2 large eggs
  • 3/4 cup erythritol or erythritol / monk fruit blend
  • 1/4 tsp vanilla
  • 1/4 c walnuts or pecans - optional

Cheesecake Filling:

  • 16 oz cream cheese softened
  • 2 large eggs
  • 1/2 c powdered erythritol
  • 1/4 c whipping cream
  • 1/2 tsp vanilla

Instructions
 

For The Brownie Layer:

  • Preheat oven to 325F and butter a 9-inch springform pan. (if your springform pan is prone to leaking oil, place it on a cookie sheet)
  • In a microwave-safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30-second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
  • In a small bowl, whisk together almond flour, cocoa powder, and salt.
  • In a large bowl, beat eggs, sweetener, and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
  • Spread evenly over bottom of prepared pan. Bake 12 to 18 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.

For The Cheesecake Filling:

  • Reduce oven temperature to 300F.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, sweetener, cream and vanilla until well combined.
  • Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles 35 to 45 minutes. Remove from oven and let cool.
  • Run a knife around edges to loosen and then remove sides of the pan. Cover with plastic wrap and refrigerate at least 3 hours.

Chocolate “Frosty”

Chocolate "Frosty"

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Servings 2

Ingredients
  

  • 1 1/2 c whipping cream
  • 2 Tbsp Unsweetened Cocoa Powder
  • 3 Tbsp erythritol or monk fruit blend
  • 1 tsp vanilla

Instructions
 

  • Combine all ingredients in a large bowl. Whip together until stiff peaks form. Scoop into zip-lock bag, and freeze for 30-35 minutes. Cut one corner off the bag, and pipe into dishes.

Keto Cinnamon Pretzels

Keto Cinnamon Pretzels

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Ingredients
  

PRETZEL

  • 1 1/2 cup mozzarella shredded
  • 2 tbsp cream cheese
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 egg beaten

CINNAMON-SUGAR COATING

  • 3 tbs coconut oil melted
  • 1 tsp butter melted
  • 1/2 cup monk fruit or sweetener of choice
  • 2 tbs ground cinnamon

Instructions
 

  • Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
  • In a glass or microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Half way through stir the mixture.
  • Add in almond flour, coconut flour, and beaten egg, stir.
  • Divide your dough into 5 sections and form each one into a pretzel shape and place on baking sheet. If you find your dough too sticky, wet your hands.
  • Bake for 15 minutes or until lightly browned

Cinnamon-Sugar Coating

  • In a small bowl, melt the coconut oil and butter in microwave (About 15 seconds).
  • In a separate small dish, whisk together the sweetener and cinnamon.
  • Brush the pretzels with the coconut oil and butter mixture, then immediately toss into the cinnamon-sugar mixture to coat.

Notes

The first time I made these, I cut the dough into 4 pretzels and baked for 20 minutes. They turned out perfectly, but we had them just before dinner ... and were then so full we didn't have dinner.

Keto Chocolate Mug Cake

Keto Chocolate Mug Cake

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Servings 1

Ingredients
  

  • 2 Tbsp butter
  • 1 Tbsp coconut oil
  • 2 tsp Unsweetened Cocoa Powder
  • 3 Tbsp almond flour
  • 3 tsp erythritol or monkfruit, erythritol/monkfruit blend
  • 1 egg

Instructions
 

  • Add butter and coconut oil to a microwave-safe mug.
  • Heat on high for 20-30 seconds until almost melted. Stir until there are no solid lumps.
  • Add dry ingredients and egg and whisk until everything is incorporated.
  • Return mug to microwave and cook for 90 seconds.
  • Allow to cool.

Keto Brownies

Keto Brownies

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Ingredients
  

  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tbsp Coconut flour
  • 3 large eggs room temperature
  • 12 tbsp Butter
  • 1/2 cup erythritol
  • 1/2 tsp vanilla extract
  • Pink Himalayan Salt
  • 2 oz Unsweetened Bakers Chocolate

Instructions
 

  • Preheat oven to 325 degrees
  • Combine cocoa powder, coconut flour, and salt, and set aside
  • Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
  • In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
  • Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
  • Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
  • Pour into a greased 8x4 loaf pan.
  • Place into a 325 degree oven for 50-55 minutes.

Low-Carb Cheesecake

Low-Carb Cheesecake

We were both quite surprised by how this turned out. The original recipe called for Erythritol, but I've been using a Xylitol/Stevia blend, which - so far - hasn't produced the common artificial-sweetener aftertaste. We served this with some warmed-up frozen berries.
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Servings 16 slices

Ingredients
  

Almond Flour Cheesecake Crust

  • 2 c almond flour
  • 1/3 c butter (measured solid, then melted)
  • 2 1/2 Tbsp Xylitol/Stevia blend
  • 1 tsp vanilla extract

Cheesecake Filling

  • 32 oz cream cheese softened
  • 1 c powdered Xylitol (I couldn't find, so just ground Xylitol/Stevia blend finer)
  • 3 large eggs
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 F (177 C). Grease a 9 in springform pan (or line the bottom with parchment paper).
  • Stir the almond flour, melted butter, Xylitol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  • Beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
  • Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  • Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  • Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.

Notes

Per slice (1/16)
Calories 325
Fat 31g
Protein 7g
Total Carbs 6g
Net Carbs 5g
Fiber 1g
Sugar 2g