Tag Archives: keto

Sugar-Free Blackberry Cheesecake Mousse

Blackberry Cheesecake Mousse 2

A light, refreshing sugar-free dessert perfect for summer evenings. You can use any fresh berry (raspberry, strawberry, blackberry). It is sugar free, low-carb, and keto friendly.

Blackberry Cheesecake Mousse 1

RECIPE:

Sugar-Free Blackberry Cheesecake Mousse

Blackberry Cheesecake Mousse 1

12 oz fresh blackberries (about 2 cups)**
¼ cup water
¼ cup granulated low carb sweetener (I used erythritol)
2 (8 oz) packages cream cheese, softened
¼ cup powdered low carb sweetener (I used a monkfruit/erythritol blend)
¼ tsp liquid stevia
1 Tbs vanilla extract
1 cup heavy cream
Additional fresh blackberries for garnish

Combine blackberries, water, and granulated sweetener in a small saucepan. Cook over medium-low heat for 15 minutes, crushing blackberries with a potato masher or spoon. Strain blackberry mixture through a fine mesh sieve, pressing with a spoon to strain all of the pulp. Set strained mixture aside to cool.

In a large mixing bowl, combine the cream cheese, powdered sweetener, stevia, and vanilla. Beat with a mixer for 3-4 minutes, or until light and fluffy. Beat in cooled blackberry mixture. Taste and add additional sweetener, if needed.

In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold whipped cream into the blackberry mixture.

Spoon mousse into 8 small ramekins and refrigerate until slightly firm (1-2 hours). Garnish with fresh blackberries, if desired.

NOTE: you can also use other berries like raspberries or strawberries.

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Sesame Crusted Tuna Steaks

Sesame Crusted Tuna Steaks 1

Fresh tuna steaks are a fast and delicious dinner that even fish-haters around here approve of. Fresh tuna steaks are coated in sesame seeds, quickly seared, and served with a spicy Asian dipping sauce. Tuna steaks are best served rare, so be sure you have all of your sides ready before starting to cook the fish.

The main ingredients in the dipping sauce are soy sauce, lime juice, and chili paste. The strong flavors pair well with the mild fish. You can adjust the spice level to the taste of your family.

Preparing the tuna steaks is super simple. Mix together some white and black toasted sesame seeds, and generously coat all sides of the tuna steaks. Cook for 2 minutes in a hot cast iron skillet, and you are done. Be sure and serve immediately, so that the tuna steaks don’t dry out.

Sesame Crusted Tuna Steaks 3

The best place to buy sesame seeds is an Asian market. You can buy large bags of white or black seeds relatively inexpensively.

In addition to the dipping sauce, I served the tuna steaks with a Thai Cucumber Salad and Green Chili Cilantro Rice.

Sesame Crusted Tuna Steaks 2

Recipes:

Sesame Crusted Tuna Steaks

Sesame Crusted Tuna Steaks 1

4  fresh ahi tuna steaks, about 1” thick
Salt and freshly ground pepper
½ cup each black and white toasted sesame seeds
4 Tbs oil

Dipping Sauce:
¼ cup soy sauce
1 lime, juiced
1 clove garlic, minced
1 Tbs sesame oil
10 drops liquid stevia (or 1 Tbs brown sugar)
2 tsp ground chili paste (adjust to taste)
2 Tbs chopped cilantro

Prepare dipping sauce: Stir together all of the sauce ingredients and set aside.

Pat tuna steaks dry. Season both sides of the tuna steaks with salt and pepper. Place sesame seeds in a wide bowl and dip tuna steaks in seeds, pressing seeds onto all sides of the tuna steaks.

Heat oil in a cast iron skillet until very hot. Add tuna steaks to hot pan. Do not crowd pan; cook in batches if necessary.  Cook for 1 minute on each side. (Adjust cooking time if steaks are thicker, or if you want them cooked more than rare). Remove to serving platter. Cut tuna steaks diagonally into slices and serve immediately with dipping sauce.

Thai Cucumber Salad

4-6 small pickling cucumbers, sliced
½ of a small red onion, thinly sliced
½ cup chopped cilantro
¼ cup olive oil
¼ cup rice vinegar, unsweetened
¼ cup fresh lime juice
2 cloves garlic, minced
1 Tbs sesame oil
10 drops liquid stevia (or 1 Tbs sugar)
1 tsp kosher or sea salt
¼ tsp dried crushed red pepper flakes

Mix sliced cucumbers, onion and cilantro in a bowl. Stir together remaining ingredients. Pour over cucumbers.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Sugar-Free Strawberry Cheesecake

Sugar Free Strawberry Cheesecake 6

This sugar-free strawberry cheesecake may have just jumped onto my list of all-time favorite desserts, even those full of sugar.

This is a no-bake cheesecake that is easy to put together. Made with fresh strawberries, it is a fabulous summer dessert that won’t heat up the kitchen.

It is light and airy, not dense like a baked cheesecake. I sweetened it with stevia and erythritol, but you can easily substitute real sugar. But for those watching their carb and sugar intake, this is a wonderfully satisfying dessert. My kids don’t even miss the sugar!

Sugar Free Strawberry Cheesecake 4

I made it in a 9” springform pan, and it completely filled the pan for a nice tall cheesecake. You could make it in a little bit larger pan instead if you don’t want quite as thick of slices.

I garnished the cheesecake with some whipped cream and fresh berries. A wonderful light and summery dessert.

Sugar Free Strawberry Cheesecake 3

RECIPE:

Sugar-Free Strawberry No-Bake Cheesecake

Sugar Free Strawberry Cheesecake 6

Crust:
¾ cup whole almonds (roasted and salted)
¼ cup whole pecans
¼ cup rolled oats
3 Tbs butter, melted
10 drops of liquid stevia

Filling:
3 (8 oz) packages cream cheese, at room temperature
1 cup sour cream
2 tsp vanilla extract
¾ cup erythritol
½ tsp liquid stevia
½ cup cool water
2 (1 oz) packages unflavored gelatin
1 quart (4 cups) whole strawberries, hulled
1 cup heavy cream

Garnish:
1 cup heavy cream
1 Tbs cream cheese, at room temperature
½ tsp vanilla extract
5 drops liquid stevia
Whole strawberries, and/or other berries (raspberries, blackberries)

Crust:
Preheat oven to 350°F.

Place almonds, pecans, and oats in a food processor; blend until finely ground. Add butter and stevia  and pulse until combined. Lightly spray 9” springform pan with baking spray (I like coconut oil spray for this). Press crust mixture onto bottom of pan. Bake for 10 minutes. Cool completely.

Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, vanilla, erythritol, and stevia and beat again until smooth.

Place cool water in a separate bowl; sprinkle gelatin over water. Let sit for 5 minutes, or until gelatin has softened. Microwave for 15 seconds, or until gelatin has dissolved.

Place strawberries in a food processor. Blend until very finely chopped (mixture will be slightly liquidy). Add gelatin mixture to food processor and pulse until mixed. Add chopped strawberries to cream cheese mixture and beat until smooth. Taste mixture and add additional sweetener, if needed.

In a separate mixing bowl, whip 1 cup cream until stiff peaks form. Fold into filling.

Pour mixture over cooled crust in the springform pan. Refrigerate for at least 4-6 hours or until firm.

Garnish:
Combine cream, cream cheese, vanilla, and stevia in a mixing bowl and beat until stiff peaks form. Pipe onto top of chilled cheesecake and garnish with fresh berries.

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Artichoke Basil Chicken

Artichoke Basil Chicken 1

This chicken dish is healthy, delicious, and quick to put together for a weeknight meal. And since I just planted our garden, we have lots of fresh basil ready to use. I love cooking with fresh summer herbs and vegetables.

The chicken is quickly browned and then topped with Parmesan, chopped artichokes, tomatoes, and fresh basil.

Artichoke Basil Chicken 3

Bake for about 30 minutes and then top with fresh mozzarella and broil until melted. More fresh basil takes this from ordinary to amazing. (Ignore the one corner of this photo with no cheese: the child this piece of chicken will serve is very inconsistent with her likes/dislikes)

Artichoke Basil Chicken 4

We eat this on its own, but you could also serve pasta on the side to soak up some of the amazing juices.

Artichoke Basil Chicken 2

I use these artichokes almost exclusively when a recipe calls for artichokes. They are just the best part of the artichoke: all heart, no leaves. You get 7-9 hearts in each can. I love that there are no tough leaves. (They recently changed the can label: Left=old; Right=new)

Artichoke Bottoms

 

RECIPE:

Artichoke Basil Chicken

Artichoke Basil Chicken 1

2 Tbs olive oil
4 boneless chicken breasts
Greek seasoning mix (or Italian seasoning)
4 cloves garlic, minced
3 Tbs white wine
1 can artichoke bottoms, cut into ½” chunks
1 can fire-roasted diced tomatoes, undrained
3 Tbs fresh basil, sliced
4 Tbs grated fresh Parmesan
4 slices fresh mozzarella
4 Tbs fresh basil, sliced

Preheat oven to 375°F. Lightly spray a baking dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and sprinkle generously with Greek seasoning. Brown chicken on both sides (2-3 minutes per side; chicken should not be cooked through). Remove chicken from skillet and place in baking dish.

Add garlic to skillet and cook 1-2 minutes, or until browned. Stir in wine and chopped artichokes. Cook and deglaze pan until wine has reduced by about half. Add tomatoes to pan and cook for 2 minutes, or until hot. Stir in 3 Tbs fresh basil.

Top each chicken breast in the baking dish with 1 Tbs Parmesan cheese. Spoon artichoke mixture evenly over chicken. Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.

Top with fresh mozzarella slices and broil for 2-3 minutes, or until cheese is melted and slightly browned. Sprinkle with additional 4Tbs fresh basil and serve immediately.

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