“One of the best things about the keto diet is cream cheese is allowed!”

Classic Cheesecake with Blueberry Topping

 

 

One of the best things about the keto diet is cream cheese is allowed! Needless to say I’m a cream cheese fanatic, and love using cream cheese in my cooking whether it be a sweet or savory dish.

When I first started trying to bake low carb, a cheesecake recipe was the first thing I attempted. Looking at my go to classic cheesecake recipe, I swiftly realized there were only a few minor changes that had to be made in order to make this tasty dessert keto friendly.

 I made my “graham cracker crust” out of almond flour, melted butter, and cinnamon instead of graham crackers and butter as I used to. The method of making the crust was still very much the same. I combined my almond flour, sweetener, and cinnamon, in a medium sized bowl. After I had mixed all of the ingredients together with a fork, I then poured in the melted butter. I mixed it until the butter was well incorporated, and I was satisfied with the consistency. After that I plopped the dough into a lightly greased nine inch springform pan and pressed the crust until it was evenly distributed along the bottom of the pan, as pictured below.

I put the crust in the oven and baked it at 350° F for about 7-10 minutes or until it just barely started to brown.

While the crust cooled I moved on the the next step. The cheesecake filling.

I plopped my blocks of cream cheese in the mixer, and turned it on for a few seconds to help soften the cream cheese just a little more.  Instead of the sugar my original recipe called for I use either Erythritol or Splenda. (Splenda is not as keto friendly but is easier on the pocketbook.)

 I beat the sweetener with the cream cheese for a couple minutes until they were blended together and I had a smooth, creamy mixture.

After this I added my eggs and vanilla, then mixed it again. You may find during this step, the sides of the bowl will need scraped at least a couple times to ensure your filling is well mixed. I generally have to stop my mixer and scrape the bowl about three times during this step. 

Once your mixture is smooth and creamy, pour it into your pan and spread it out evenly with a spatula. 

Now it’s time to bake your cheesecake!  I baked it at 350° F for about 45 -60 minutes, until it was brown on top and the filling had set. Keep in mind yours may take either less time or slightly longer depending on your oven.  

Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop. By removing the sugar and cornstarch  I had difficulty mimicking a pie filling like consistency, but after some experimentation I was satisfied with the effects of using gelatin in my topping.

Because of the nature of gelatin, this topping has a jelly like consistency if cold. (A texture I personally love.) However, if you prefer your topping more syrupy I recommend you warm it slightly, and it will pour nicely over your cheesecake. 

 This cheesecake works well either made in a traditional pie plate if you want a quick and easy cheesecake.  If you want the classic look of a cheesecake it also does well in a springform pan. I personally love how it turns out in a springform pan, but have baked it in a pie plate when I was in a rush and didn’t have time to let it cool completely before taking it to a function.

When using a nine inch springform pan, let your cheesecake cool almost completely, then run a thin rubber spatula (my preferred spatula is Norpro) along the sides before removing the edge of the pan to help prevent your cheesecake from sticking to the sides.

After you have removed the cheesecake from the pan, I like to let the cheesecake cool in the fridge about another half hour before serving. Once it has cooled completely, cut it into your desired serving size. (About ten to twelve servings) Add the blueberry topping on top, and prepare to be delighted!

I’ve also made this cheesecake and added Lily’s Chocolate Chips to the top right before baking. Let me tell you, it was delicious!! Feel free to play around with different combos, and let me know what you have tried and how it turned out! I would love to hear about your baking experiences!

 

 

Classic Blueberry Cheesecake

Though this cheesecake is very, very tasty to eat plain, I love dressing it up a little, and developed a delicious blueberry gelatin topping to serve on top of it. This blueberry topping took some definite experimenting to develop, and I am pleased with the results!
Prep Time 45 mins
Cook Time 1 hr
Servings 12 servings
Calories 304 kcal

Ingredients
  

For the Crust

  • 1 1/2 Cups Almond Flour
  • 1/4 Cups Erythritol Or your favorite sweetener
  • 6 Tablespoons Unsalted Butter Melted
  • 1/2 Teaspoon Cinnamon

For the Filling

  • 3 8 Ounce Packages Cream Cheese Room Temperature
  • 1 Cup Erythritol Or your favorite sweetener
  • 1 1/2 Teaspoons Vanilla Extract
  • 3 Large Eggs

For the Blueberry Topping

  • 2 Cups Frozen Blueberries
  • 2/3 Cups Erythritol Or your favorite sweetener
  • 3 Tablespoons Water
  • 1/2 Tablespoon Gelatin

Instructions
 

The Crust

  • Preheat the oven to 350° F. Combine the erythritol, almond flour, and cinnamon in a medium sized bowl. Mix until all ingredients are evenly distributed.
  • Pour the melted butter over the mixture, and mix until you have a wet crumbly mixture.
  • Press the dough into a round 9 inch springform pan, until the bottom is evenly covered with the crust.
  • Bake for 7-10 minutes or until the crust has barely started to brown. Pull out of the oven, and let cool while you make the filling.

The Filling

  • Cream your cream cheese and desired sweetener together with a mixer until you have a smooth creamy mixture.
  • Add the eggs and vanilla, then mix again until everything is well incorporated. Pour the mixture into the pan and spread out evenly with a spatula.
  • Bake at 350° F for 45-60 minutes, or until the top has browned and the filling has set. Once the filling has set, pull the cheesecake out of the oven, and let it cool before running a thin spatula along the sides of the cheesecake and removing the pan.

Blueberry Gelatin Topping

  • Combine the blueberries, sweetener, water, and gelatin in a small saucepan, and cook over medium heat stirring often. Bring the mixture to a boil, and cook another two to three minutes before removing from heat.
  • Let the mixture cool before serving over the cheesecake.

Notes

Total Fat - 29 grams
Saturated Fat - 16 grams
Total Carbs - 7 grams
Dietary Fiber - 1 gram
Sugars - 5 grams
Net Carbs - 1 gram

If you are enjoying our site and would like to help support Rocky Mountain Baking, use the links in the articles to make your purchases through our affiliate sites. As an  affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Repurpose Mistakes


 

A Lesson Learned

  In my experimentation with what was supposed to have been this week’s recipe I learned a very important lesson in low carb baking.

“Learn to repurpose mistakes.” 

 While this is an excellent practice even in traditional baking, low carb ingredients are often more pricey, making it all the more important to learn to repurpose goods that may have came out less than perfect.

The Story

 It was a cold winter’s Saturday morning, when I decided to try to make some chocolate donuts. Everything seemed to be going great; I mixed up the batter with no problem, poured it into my donut pan, and stuck them in the oven.

About twenty minutes later my donuts were done, and were resting on the counter to cool. While they cooled I pulled out my camera, and set up my lights so I could take photos of the finished product.

After they had fully cooled, I began carefully removing my donuts from the pan. The first donut came out okay, but part of the top stuck to the pan. The next one did the same thing, and as I went on each donut seemed to stick worse and worse. When I was done I looked at my plate of “donuts” and felt so disappointed.

Forlorn, I texted my mother telling her the donuts I had been so excited about were a complete flop. Her immediate reply was, “Make a trifle.” 

“What a great idea!” I thought, then was immediately embarrassed for I had been so focused on the failure, and  had failed to think outside the box and think of a solution. After promptly thanking my mother for always great advice, I went to work on making a trifle.

I took the chocolate frosting I had made, (which had also flopped), added extra cream, and sweetenerto it, and whipped it in my KitchenAid until light and fluffy. 

After that I took  about half of my broken donuts, crumbled them up into a bowl, then spooned the chocolate cream mixture over that.

I then cleaned out the bowl, added some whipping cream, vanilla, and sweetener, then turned the mixer on again. While the mixer whipped the cream I added the remainder of donuts on top of the chocolate cream in my trifle. A few minutes later stiff peaks were beginning to form in my cream, I let it beat a little longer, then stopped the mixer, and spooned my delicious home made whipped cream on top of my trifle. 

What else does this need? I thought to myself, feeling that this trifle was lacking something. 

And then it hit me. Lily’s Chocolate Chips.

I sprinkled some of my favorite chocolate chips over the top, scooped out a serving, and tasted my “mistake.” I was immediately delighted, for this trifle didn’t taste at all like a mistake. Rich and decadent it was a sure winner. I decided there and then, if all “mistakes” were as good as this one, I would welcome them with open arms.

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your Amazon purchases. As an Amazon affiliate we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

Another Heading

 

Double Chocolate Keto Brownies

Do you ever get a serious craving for chocolate? I know I do. One of the hardest things for me to adjust to when I went low carb was not having some of my favorite chocolate snacks stashed in my cabinet, such as chocolate bars, brownies, or chocolate chip cookies.

This last month I worked on a cure for my chocolate craving, and am pleased to say the result was absolutely delicious.

These double chocolate keto brownies have a rich, dark chocolate flavor that can only be achieved by using Dutch Processed Cocoa. 

“Does this really matter?” You may ask, and may think any brand of cocoa will do. 

The answer is yes, this really matters, and is absolutely vital to achieving a top notch chocolate product.  

When I was first introduced to Dutch processed cocoa I was astounded. I had thought I didn’t really like homemade chocolate products for I felt they were lacking a LOT in the chocolate department. However, when I baked my chocolate treats with Dutch Processed Cocoa, they were rich in chocolate flavor, and that something missing was found. From that day forward I have only used Dutch Processed Cocoa, from The Prepared Pantry in my chocolate goods.

If you don’t believe me, and are planning to go ahead and make the following recipe with the bland run of the mill cocoa found in most grocery stores, you may be disappointed in the final results. However, you are free to do what you would like. If you enjoy setting yourself up for a disappointing and sad life wasted on bland chocolate, go ahead. Live life as you wish. Me on the other hand, I think life is too short to waste on mediocre chocolate. 🙂 

How to Make Double Chocolate Keto Brownies

When making brownies I always start with my dry ingredients, and mix all of them into one bowl.(Sweetener, cocoa powder, almond flour, coconut flour, gelatin, baking powder, salt, and espresso powder.) Try to break up any clumps of cocoa as much as possible, and whisk the ingredients until everything has been distributed evenly.

Next, add your eggs, melted butter, vanilla, and water to the mix and whisk the ingredients together until you have a smooth, delicious chocolate batter. 

Pour the batter into a greased 8 inch square pan, and use a spatula to smooth out the batter. Keep in  mind, that the flours used absorb moisture, and the longer your batter sits the harder it may be to smooth out.

 

 

Once your batter is spread in the pan, sprinkle your sugar free chocolate chips on top of the batter. I highly recommend using Lily’s Chocolate Chips as they are absolutely delicious!

Bake your brownies at 350° F for 15 to 20 minutes, or until the brownies have started to crack, and the edges have just started to pull away from the pan. Don’t bake too long though, or your brownies will be dry and crumbly. It’s okay if the middle seems a little gooey, as I personally would rather err on the side of caution and love a gooey brownie! 

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an  affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

Double Chocolate Keto Brownies

These scrumptious double chocolate keto brownies are the cure for any chocolate craving. Not only are they rich in chocolate flavor, the soft texture of these brownies is guaranteed to please. Brownies like these just made the low carb life, oh so much better.   
Prep Time 15 mins
Cook Time 20 mins
Servings 9 servings
Calories 166 kcal

Ingredients
  

  • 2/3 cup erythritol (or sweetener of your choice)
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1/3 cup plus 1 tablespoon dutch processed cocoa
  • 1 tablespoon gelatin
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup water
  • 1/3 cup sugar-free chocolate chips

Instructions
 

  • Preheat the oven to 350° F, and grease a square 8 inch baking pan.
  • In a large bowl whisk together all of your dry ingredients until everything has been evenly distributed. (Sweetener, cocoa powder, almond flour, coconut flour, gelatin, baking powder, salt, and espresso powder)
  • Add your eggs, melted butter, vanilla, and water to the mix and whisk the ingredients together until you have a smooth, delicious chocolate batter. 
  • Pour the batter into a greased 8 inch square pan. Use a spatula to evenly distrubute and smooth out the batter. Keep in my mind, that the flours used absorb moisture, and the longer the batter sits the harder it may be to smooth out.
  • Sprinkle your sugarfree chocolate chips on top of the batter. Bake for 15 to 20 minutes, or until the brownies have started to crack, and the edges have just started to pull away from the pan. Remove from the oven and let the brownies cool completely before cutting into squares.

Notes

Total Fat - 15 grams
Total Carbs - 7 grams
Net Carbs - 3 grams
Protein - 4 grams

 

Chocolate Chip Cookies 


 

A Source Of Nostalgia

The first thing I remember helping my mother bake was chocolate chip cookies. Little did she realize that by letting her small, blonde haired daughter pour chocolate chips into a mixer she was making a memory. A memory that fueled my passion for baking, and one I know I will cherish for the rest of my life.

I know I’m not the only one with precious memories connected to a chocolate chip cookie. Perhaps you have a memory such as this, perhaps you remember sitting at grandma’s house eating hot chocolate chip cookies while she shared stories of her youth, or perhaps you have an entirely different story. No matter what your story may be I think many of us would agree that not only are chocolate chip cookies tasty, they are a source of nostalgia.

This past month I decided to work on developing a low carb version of this tasty treat, and I am pleased to be able to say, I was delighted with the final result. As I worked on this recipe, I realized though the process was very similar to traditional cookies there were a few shortcuts I could not make anymore.

On traditional cookies the recipes always called for softened butter, but I never let it soften. I used my trusty KitchenAid, and would beat it for a few minutes until it softened. In these low carb chocolate chip cookies, cream cheese is added to the mix, creating a small complication. I found the cream cheese had a tendency to clump and not mix into the butter smoothly if both ingredients had not softened at least a little. By letting the ingredients soften I found they both blended much easier, and this helped eliminate the small cream cheese chunks I found in my cookies.

How to Make Your Low Carb Chocolate Chip Cookies

Once both your cream cheese and butter have softened  blend them together until smooth, then add your sweeteners. Turn the mixer on again until you have a creamy mixture as pictured below.

After that I add my eggs one at a time. Make sure your mixer is on low when you do this, or you may find egg all over the counter. And take it from me, that is not a pleasant experience! After the eggs are mixed you may think your mixture looks a little strange. Don’t panic. I started to the first time and found that once I added the rest of my ingredients everything came out just fine.

After you have added your eggs add the vanilla, salt, cream of tartar,  and baking soda. Once these ingredients have been mixed in, add your coconut flour and mix.

At first your dough may seem a bit sticky, and you may be tempted to add a little more coconut flour. DON”T DO IT! This was a mistake I made first go around and this resulted in my cookies being dry. Coconut flour absorbs moisture and lots of it!  Let the dough rest for a few minutes and you’ll find your dough will have changed considerable. That being said, if you live in a humid climate you may need to add a little extra flour. Coconut flour goes a long ways so I recommend adding it 1/4 teaspoon at a time. Your dough should be sticky but able to be rolled in your hands without sticking and losing shape.

Once you have your coconut flour added now is the time for the fun part. The chocolate chips. My personal favorite sugarfree chocolate chip out there is Lily’s chocolate chips. Rich in chocolate flavor and sweetened with erythritol. These chocolate chips are a superb low carb option. If you haven’t tried them yet, I recommend clicking on the link above and buying some immediately!  You won’t be disappointed!

After you have added and mixed the chocolate chips, roll the dough into 1 1/2 inch balls and place on the parchment lined or non stick cookie sheet, leaving a space of about 2 inches between each cookie. Lightly flatten the cookies with the palm of your hand until they are about 3/4 of an inch thick. 

Bake for 15-18 minutes or the cookies are slightly firm when lightly touched. 

Let your cookies cool,  then remove them from the cookie sheet. Pour yourself a glass of milk and enjoy!

If you would like to help support Rocky Mountain Baking, use the links in the above article to make your Amazon purchases. As an Amazon affiliate we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

 

Soft Chocolate Chip Cookies

I think many of us would agree that not only are chocolate chip cookies tasty, they are a source of nostalgia. These soft chocolate chip cookies are a low carb twist on a soft chocolate chip cookie I remembered helping my mother make. The soft cake like texture of these cookies is absolutely wonderful, and if refrigerated they will stay moist and soft for several days. However, these are tasty enough, you may find they are all eaten within the first day.
Prep Time 30 mins
Cook Time 15 mins
Servings 9 servings (two cookies per serving)
Calories 144 kcal

Ingredients
  

  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1/4 cup sweetener
  • 1/4 cup brown sugar substitute
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cream of tarter
  • 1 Tbsp gelatin optional
  • 1/2 cup sugar free chocolate chips

Instructions
 

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
  • In a large bowl, beat the butter and cream cheese with mixer until smooth. Add your sweeteners and beat until well combined.
  • Add the vanilla and eggs (one at a time), and mix again until smooth.
  • Add the baking soda, salt, cream of tarter, gelatin. Mix until well incorporated, then add the coconut flour.
  • Once you have mixed in the coconut flour, stir in the chocolate chips. Your dough may seem sticky at first. Let the dough rest for approximately 10 minutes to thicken. Your dough will still be slightly sticky, but you should be able to roll it into balls without it sticking to your hands or losing shape.
  • Roll the dough into 1 1/2 inch balls, and place on the cookie sheet, giving about two inches of space between each ball. Smash them lightly with the palm of your hand. They should be approximately 3/4 in thick after this.
  • Bake for 15-18 minutes or until the cookies are slightly firm to the touch. Remove from the oven and let them cool completely before removing from the pan. Pour yourself a glass of your desired milk, and enjoy!
    Tip - Between each step scrape the sides of the bowl with a spatula to allow for more thorough mixing

Notes

Total Fat 13.2 grams
Total Carbs 12.7 grams
Net Carbs 8.1 grams
Protein 2.8 grams