A no bake low carb recipe for cheesecake and my first experience with keto.
- 1 cup almond flour
- 3 tbsp butter
- 1 tsp vanilla extract
- 1/2 stick butter softened
- 8oz cream cheese (room temp)
- 3 tbsp coconut oil (solid at room temp)
- 1/2 cup heavy whipping cream
- 2 tbsp lemon juice
- 15 drops of stevia
- 1 tbsp salt
- Place cupcake liners in a cupcake pan
- Place a large pan on the stove and heat it up on high
- Once the pan is hot, spread half of the almond flour onto the pan
- Constantly stir the almond flour to lightly brown the flour - roasting the flour brings out the almond flavor!
- Place the almond flour into a large mixing bowl
- In the same hot pan, place 3 tbsp butter
- Constantly stir the butter to brown the butter - you’ll know its done cause its going to smell like delicious browned butter
- *During both browning processes, remove the pan from the heat occasionally while stirring to prevent burning
- Add the melted browned butter to the mixing bowl as well as the vanilla
- Mix together thoroughly, dough like texture will form
- Place even amounts of crust in cupcake liners and press down with a spoon or your fingers
- Place in the fridge or freezer to allow butter to stiffen
- In a large mixing bowl, place the softened butter, cream cheese, and coconut oil
- With a hand mixer, mix on low till the mixture is creamy and smooth
- Once creamy and smooth, mix on high for 30 seconds to incorporate more air
- In another bowl, add the heavy whipping cream
- With the hand mixer, mix on low till stiff peaks form
- Pour the whipped cream, lemon juice, and stevia into the cream cheese mixture
- Carefully fold the ingredients together
- Take cupcake pan with crust and place filling in
- If you like, you can add different flavors, some blueberries, strawberries, cinnamon, etc - just be sure to watch the sugar from the berries
- Place cupcake pan in freezer for at least 2 hours to harden before eating
My experience with ketoFirst of all, what is keto?
A ketogenic diet is low in carbohydrates and high in fats. Replace starchy breads and sugary cereals with avocados, butter, and fatty cuts of meat. When you deplete your glycogen stores, your body adapts to using fat for fuel and generates ketones, which are a slower burning fuel source in comparison to glucose.Basically, I try to keep my net carb and sugar intake to under 20g. Did you know that a cup of brussel sprouts actually has a decent amount of carbs and sugar? Well I did not know that when I shoveled a whole bag of steamed brussel sprouts into my mouth for lunch. That in itself was 20g of carbs in one sitting. It was a pretty frustrating idea that I may mess up my “diet” from eating too many BRUSSEL SPROUTS as well as other vegetables! But I guess it’s a whole learning process.
It’s my third day on Keto and I've already started to feel some keto flu symptoms which is both exciting and exhausting. I get waves of nausea, upset stomach, sore throat, and fatigue. However, these have been mild so far and manageable. I started taking supplements to help as well.
What is surprisingly much more difficult to manage is the addiction to sugar! On my second day, I was constantly craving sweets. I couldn’t focus on work and found myself distracted by the thought of ice cream and donuts. I’m slightly ashamed to say that I laid in bed at night and instead of sleeping I spent half an hour looking at photos of gummy worms and other sweets that I wouldn’t let myself have.
My sugar fueled addiction is actually what inspired me to make this recipe. I started watching videos on keto desserts and did research on different sweeteners that are keto friendly. I found this article particularly helpful since there are so many different kinds of artificial sweeteners.
I’m happy to say though that by the end of the night, most of those cravings subsided and I overall feel much more energized and happy.