Strawberry Dragon Fruit Mini Cheesecakes

 One of my favorite things about summertime is ice cream. Ice cream does not fit in with my new low carb life though. So when I made these frozen mini cheesecakes low carb they fill that summer craving perfectly. Fruity, creamy and delicious. I could eat all 15 at one time. I won't....well...no, no I will share with my family. Oh! And they are super easy to make. A great no bake option for the hot summer days and nights. This recipe works with any fruit you have, fresh or frozen.  That is any fruit that works for your dietary needs can be used. 

Strawberry Dragon Fruit Mini Cheesecakes

Crust:

65 grams butter, melted

84 grams Blue Diamond Almond Flour

30 grams Terrasoul Toasted Coconut Chips

3 T Lakanto Powdered sweetener

I toast my almond flour in a dry low heat skillet. Then mix all ingredients together. Press evenly into the bottom of 15 silicone cupcake liners. Set aside.

Cheesecake:

12 ounces cream cheese

5 T heavy cream

99 grams strawberries

73 grams Sprouts frozen Dragon Fruit cubes

5 T Lakanto powdered sweetener

12 large drops Now Better Stevia liquid sweetener in French Vanilla

Place all ingredients into a blender or food processor and blend to smooth. Pour evenly over crusts. Freeze for at least 2 hours to set cheesecakes. 

So yummy. Enjoy!

Carb-Less Mini Pumpkin Pies

During Thanksgiving I made mini pumpkin pies, pecan pie muffins and pumpkin pie fat bombs. I've found I like the flavor of recipes better if I cut the called for amount of sweeteners better in half. These pumpkin pies are better than any I've ever made. Even my full carb loving family loved them. My mom ate more of the fat bombs than me too! So I hope y'all enjoy this recipe as much as my family.

Mini Pumpkin Pies
Preheat oven to 350°. Line a 12 cup muffin pan with silicone liners or paper cupcake liners.

For the Crusts:
1 cup nuts (I used a mix of walnut & pecan halves)
1/4 cup unsweetened coconut flakes
Pulse in food processor to a fine sand texture.
Then add to processor:
2 Tablespoons Blue Diamond almond flour
1 Tablespoon Lakanto powdered sweetener
1 Tablespoon coconut oil
1/8 teaspoon salt
Pulse 15 seconds to combine.
Spoon into lined cups evenly. Press crust into bottom and up the side just a bit. Set aside.

For filling:
1 cup pure pumpkin puree (100% pumpkin only)
1/4 cup Lakanto Golden sweetener
1 large egg
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon maple extract (optional)
1/8 teaspoon vanilla extract

Mix all filling ingredients together thoroughly. Spoon evenly over crusts. Tap pan to remove air bubbles. Bake @ 350° F for 30 - 40 minutes. Remove and let cool to room temp. Then refrigerate for 8 hours. Remove from liners and serve with whipped cream if desired.

The recipe for the Pecan Pie Muffins can be found on Dat Keto Lady YouTube Channel. I did make changes to fit my taste. I reduced the golden sweetener by half, reduced butter to 1 stick, added 1/4 tsp maple extract and used Lakanto Caramel drink syrup in place of the sugar free pancake syrup. Very, very yummy!

The recipe for the pumpkin pie fat bombs can be found on Kristi Davis' YouTube channel. These are scrumptious y'all! If you do not have coconut butter and your little blender cannot make coconut butter (I tried, big mess), I used 1 cup unsweetened coconut flakes and put everything in my little blender. Blended to smooth. Amazing recipe! I recommend a silicone mini muffin pan or at least the little candy liners, they do not remove from pans easily. The reason for the crumbs in the picture!