Creamy, smooth, chocolatey with a chocolate ganache topping, my husband who hates cheesecake, loves these.

This recipe makes four, double it to make 8. These make the best dinner party dessert, and the good news is you can freeze these. I make this recipe every week for the bakery and can promise you that it’s a winner. These sugar free chocolate cheesecake jars are crustless, making them even easier to make.

Why This Sugar Free Chocolate Cheesecake Works

This recipe works because it has the best ingredients to get a smooth, natural chocolate taste. The combination of melted chocolate and unsweetened cocoa gives that just right dark chocolate taste. Topped with chocolate ganache not only looks pretty, but adds another layer of chocolate flavor. Top with a few raspberries for an even better experience.

Sugar Free Chocolate Cheesecake Ingredients (4 servings)

• 1/2 cup sugar free chocolate chips
• 1 tablespoon unsweetened cocoa powder
• 1 egg
• 60 grams sour cream (1/4 cup)
• 8 ounces full fat cream cheese
• 1/2 cup Swerve confectioner’s sweetener or 3/4 cup Allulose
• Vanilla extract
• dash teaspoon salt

Chocolate Ganache

• 1/4 cup heavy cream (or coconut milk)
• 1/4 cup chocolate chips
• Dash sea salt

Tips for Making Chocolate Cheesecake Cheesecake Jars

• It’s imperative that all ingredients are room temperature. We use a food thermometer to make sure the cream cheese and sour cream are at the same temp to avoid any lumps.
• Make sure your bowl is also not cold. If you are using a stainless steel bowl, warm it up first.
• Make sure the melted chocolate is cooled, but not to the point that it hardens back up. This will take five to ten minutes.
• Only mix on low. We use a hand-held mixer, making sure to scrape down the sides.
• Gently mix the eggs with a fork first before adding in a little at a time. Do not use mixer with the eggs, which will push air into the batter and possibly deflate the cheesecakes when baking. Mix only by hand with a spatula, pushing around the sides, several times to make sure there is no air in the mix.
• Only bake at 325 F. for 15 minutes. They are DONE. The middle will jiggle and that’s a good thing.
• You do not have to use a water bath. Put a pan of water on the bottom of oven instead, which helps keep them creamy.
• Cool Completely before adding the ganache. Cool completely before refrigerating.

If you’re in the Nashville area, please consider stopping by the Nolensville Farmer’s Market Saturday mornings or making arrangements to pick up a dozen items in our Franklin Home Bakery.

We sell a large array of Keto Friendly cupcakes, muffins, cheesecakes, and biscuits, all gluten free, sugar free.

Kitchen Equipment

• Foil Cups (these are great, freeze well and come with lids. Use for any kind of single serving desserts or mini mason jars.
• Hand Beater
• Large Spatula (made for omelettes, but great for mixing along sides of bowl to ensure there is no air. You’ll want to use this one all the time.
• Stainless Steel Bowl

Macros

Net Carbs: 5 Calories: 330 Fat: 30 g Protein: 7

More Keto Chocolate Desserts from Spinach Tiger

• Chocolate Mousse
• Chocolate Pudding
• Chocolate Black Botton Brownies
• Chocolate Cream Tart

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Sugar Free Chocolate Cheesecake Jars

Sugar Free Chocolate Cheesecake Jars, Single Serve with Chocolate Ganache Topping

Course Dessert

Cuisine American

Keyword Keto chocolate cheesecake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 156kcal

Author Angela Roberts

Ingredients

Cheesecake Ingredients

• 8 ounces cream cheese room temperature
• 1 small egg room temperature
• 4 tablespoons sour cream room temperature
• 1 teaspoon vanilla
• 1/2 cup Swerve or Allulose see Notes
• 1 cup sugar free chocolate chips melted
• 1 tablespoon unsweetened cocoa powder
• dash sea salt

Chocolate Ganache

• 1/4 cup sugar free chocolate chips
• 1/4 cup heavy cream or coconut milk optional addition
• dash sea salt

Instructions

• Preheat oven to 350 degrees (180 C)
• Melt chocolate chips in bain marie, careful not to overheat. Heat just until chocolate is melted and allow to cool at least ten minutes. Set aside.
• Make sure cream cheese, sour cream, eggs are at same temperature (approximate 70 degrees F)
• Mix cream cheese until smooth. Keep your beater on low. I like to use a hand beater for cheesecake. You may need to cut cream cheese into pieces and microwave for a few seconds. I do same with the sour cream. You want them at the same temperature (about 70 F).
  
• Add the sweeteners 1/4 cup at a time, scraping along the sides, making sure all sweeteners are incorporated.
• Add Sour Cream. Mix well, but keep beater on low.
• Add melted chocolate and cocoa powder, salt, scraping along the sides and bottom to fully incorporate.
• Add egg by hand, not beater. Make sure to fully incorporate and scrape down against sides to make sure everything is incorporated.
• This will make 4 to 6 small jar servings, depending on your jars. They will not raise much. Pour into jars, placed on baking sheet.
• Turn oven down to 325 F. Bake on a baking sheet for 15 minutes. Put a tray of water on bottom of oven. This keeps the cheesecake light.
• Cool completely before adding chocolate ganache.

Chocolate Ganache

• Heat ingredients chocolate chips and heavy cream in bain marie (double boiler) until chocolate is melted. Slightly cooll before adding. You don't want to wait until the ganache sets too thick.

  If you do that, just reheat. If you don't think it's thin enough add a tablespoon of heavy cream if reheating. You may not use it all.
  
• Once cheesecakes are cooled, spoon ganache over cheesecake.

Refrigerate or Freeze

• Keep cheesecakes refrigerated up to five days. You can also freeze for up to three months.
  

Notes

If using allulose, taste for sweetness. You may need to add more.

Nutrition

Serving: 1g | Calories: 156kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g

The post Sugar Free Chocolate Cheesecake Jars appeared first on Spinach Tiger.

Since I originally started making sugar-free keto cheesecakes, I found a fairly good formula that I think works perfectly whether I’m making small cheesecakes, jar cheesecakes or this nice big fat New York style cheesecake.

This served as the birthday cake for the twins, Marshall and Ryder, when they turned 15. This September, they turn 18 and I can’t believe how fast the time flies. If you follow this blog for the last 16 years, you would hear about them, as for many years they were right there in the kitchen baking along side of me, or playing while I was doing a blog post. I’m not the mom, but I’m the friend who watched them for years and am still a big part of their life.

The one keto dessert that they like and will eat is the cheesecake! I think keto cheesecake probably is the one dessert you can fool all the people with as far as sugar-free desserts.

New York style keto cheesecake has a rich slightly dense texture, not too sweet and topped with sour cream. I didn’t sweeten the sour cream with anything as I didn’t find that necessary. If you love, creamy and rich, you will love this keto cheesecake.

Ingredients for Keto Cheesecake

• Cream Cheese (full fat)
• Sour Cream
• Eggs
• Swerve Confectioner’s Sweetener (or erythritol of choice)
• Allulose (if you have it)
• Orange or Lemon zest and extract
• 9 inch cheesecake pan with removable bottom
• Almond Flour Crust

My ratio is 8 ounces cream cheese to one egg to 1/4 cup sour cream to 1/2 cup confectioner’s. I added one extra yolk, which I do if it’s a big cheesecake. I used an 8 1/2 inch cheesecake pan. If you have a larger pan, add more ingredients in this ratio.

How to Bake a Keto Cheesecake

You will not need to make a water bath for this cheesecake. I learned this from America’s Test Kitchen, and I like how this texture turns out. Rich, fluffy, creamy and slightly dense, it has the perfect New York cheesecake texture.

Once you have your baked almond flour crust, make sure your temperature is 325 (160 C) degrees F. If you use bake mode, you’ll be baking for about 45-50 minutes. If you are using a convection oven, it may only take about 40-50 minutes. How will you know?

How Do You Tell When a Cheesecake is Done?

Take the internal temperature. If you’ve been here for anytime at Spinach Tiger, you will know I’m devoted to the food thermometer for baking. Cheesecake is done when center is 150 F (65 C).

I’ve made this cheesecake twice in one week for different events. The second time I used the thermometer and took it out of the oven at 155 degrees F. shaving off about ten minutes of baking time and it was creamier. Both version were good, but I liked the creamier version best. This means means you will be taking the cheesecake out before you think it’s done trusting that thermometer.

Fancy Fruit Topping for Keto Cheesecake

The easiest way to top a cheesecake and make it pretty is to make a fruit wreath around the cheesecake. I wait and top my cheesecake with fruit before serving (1 to 2 hours is okay). Then right before serving, I sprinkle confectioner’s sugar. (I use Swerve brand).

You could also top with a raspberry puree or blackberry sauce (use Swerve instead of sugar and skip the sour cream. You could also top with this delicious blueberry compote like I did here!

Please Pin so you can make this for your next special occasion.

More KETO Cheesecakes from Spinach Tiger

Go check out the NEW homepage. Will give you lots of options. Just click on the logo at the top.

Note: MACROS are in the recipe.

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Keto New York Style Cheesecake

New York Style Low Carb Cheesecake

Course Dessert

Cuisine American

Keyword keto cheesecake, keto dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10

Calories 330kcal

Author Angela Roberts

Equipment

• 1 8 inch cheesecake pan

Ingredients

• 32 ounces full fat cream cheese room temperature (see notes)
• 1 cup full fat sour cream
• 4 large eggs
• 1 large egg yolk
• 2 cups Swerve Confectioner’s powdered erythritol (see notes)
• 1/4 teaspoon lemon or orange extract or teaspoon vanilla
• zest of one orange or lemon
• Almond Flour Crust Recipe
• 1 1/2 cups almond flour
• 3 tablespoons melted butter
• 1 tablespoon Swerve or sugar

Instructions

• ! Make Almond Crust
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 8 or 9-inch springform pan. Don't go up the sides. Not necessary.
• Jab with fork all over. Bake for 10 to 15 minutes until done at 350 F (180C).
• Stick in freezer for about 10 minutes.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, zest, swerve, Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs by hand, until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 45-55 minutes.or until the outside is set and the middle still jiggles a little. It will continue to cook.I t will get a golden brown. The internal temperature should be taken at 45 minutes to see where it's at. It's done at 150 degrees in center.
• Turn oven off. Open oven door. Leave in for an hour. If you don't have time for that, it's okay. I didn't as I needed my oven. It might compact a little more, but that's okay. When that happens, I just stick inside microwave to cool.
• Take cheesecake out. Allow it to cool for two hours. Remove from pan.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries and fresh mint.

Notes

To Make this cheesecake sky high, bake in an 8 inch cheesecake pan.

Nutrition

Serving: 1of 12 | Calories: 330kcal | Carbohydrates: 6g | Protein: 10g | Fat: 35g

The post Classic Keto New York Cheesecake with Fancy Fruit Topping appeared first on Spinach Tiger.

I’m getting to soon do a post on traditional Easter foods. There are references in some old cookbooks that refer to chocolate eggs as Easter eggs. Growing up in Pennsylvania, coconut eggs and peanut butter eggs were always made at Easter.

These coconut eggs include almonds (like Almond Joy). They are sugar free, made with a Swerve Confectioner’s Sweetener, Choc Zero Sugar Free Chocolate Chips, Cream Cheese and Unsweetened Coconut.

Process for Keto Almond Joy

• Mix cream cheese, butter, salt, with confectioner’s sweetener, coconut extract and coconut.
• Refrigerate for ten minutes to make the mixture easier to work with.
• Shape into the candy bars you want. Place on parchment paper.
• Place an almond or two on top.
• Freeze for a minimum of one hour.
• Melt chocolate: Use a bain marie (a double boiler) by placing a stainless steel bowl over a saucepan of simmering water. The bowl should not touch.
• Start with 2/3 of the chocolate chips. Heat on low heat. Once melted, add remaining chocolate.
• Cool slightly.
• Dip frozen coconut bars into chocolate. Place on parchment paper.
• Keep refrigerated.

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Keto Almond Joy Candy Bars

Ingredients

Coconut Cream Filling

• 1 cup Swerve Confectioner's Sweetener
• 8 ounces full fat cream cheese room temperature
• 1 tablespoon unsalted butter softened
• 1 teaspoon coconut extract
• dash salt
• 1/2 cup unsweetened coconut
• 1/2 teaspoon vanilla extract
• 12 almonds more if needed

Chocolate

• 6 ounces sugar free Choc Zero Dark chocolate chips or chocolate chips of choice

Instructions

Coconut Cream Filling

• Beat cream cheese till smooth. Add sifted sweetener, remaining ingredients.
• Form into 12 egg-shaped bars or 24 rounds for fat bombs. Add one almond per bar.
• Place on parchment paper or silpat and freeze for one hour minimum.

Melting Chocolate

• Melt 2/3 of the chocolate chips and cacao butter in bain marie (double boiler). Place a stainless steel bowl over pot of simmering water (not touching) and melt on medium low, stirring frequently. Once melted, add remaining 1/3 chocolate chips, continue melting. This will temper the chocolate.

Make Almond Joy Bars

• Arrange a tray with parchment paper. Dip frozen cream cheese bars into chocolate. Place on tray and refrigerate. These will be ready to eat in about 15 minutes. Keep refrigerated.

The post Keto Almond Joy Candy Bars appeared first on Spinach Tiger.

I made these as a set of three but you can easily make one large cheesecake following the measurements in this cheesecake.

I really like making these in three small pans, especially if you’re having a dinner for two or four. Also if you are setting up a dessert table, it looks so cute, especially setting the cakes on greens.

While Keto raspberry cheesecake is great for any occasion, it’s especially nice for Christmas. Here I made some little chocolate decorations (not necessary) and did add some pomegranate arils and stabilized whipped cream.

Tips for Keto Cheesecake

Over the many years of making keto cheesecakes, I’ve discovered that allulose is often a better choice than erythritol. However, it’s not always easy to find and is expensive. I still use Swerve confectioner’s as my go to for my cheesecakes.

Make sure to cool completely before refrigerating.

Ratios: My typical ratio is 8 ounces full fat cream cheese to 1/4 cup sour cream, one egg. If you’re making a full-size cheesecake you will need 32 ounces (4 bars), 1 cup sour cream and four eggs and one extra egg yolk. To this you will add your sweetener (2 cups confectioner’s sweetener).

Baking in Jars: Yes, you can make mini cheesecakes in jars without a bottom crust. Don’t fill up more than 3/4 of the way and bake at 325° for about 15 minutes.

Raspberry Puree: If you use enough liquid with erythritol, your raspberry sauce will be smooth and will not crystalize.

How to Tell When Cheesecake is Done

This is always the big question. The ideal internal temperature for cheesecake is between 150° and 155° F.  If you know me by now, you know I use a food thermometor for everything, especially baking. This will give you confidence.

How to Make a Keto Cheesecake Crust

This is much easier than you might think. You can decide if you only want to make one small cheesecake (for two), or make all three. These cheesecake pans from Amazon come in set of three.

If you feel you have too much cheesecake mix, you can put some in small jars.

More Keto Cheesecakes From Spinach Tiger

• Keto Crustless Cheesecakes in Jars
• Keto Classic New York Cheesecake with Fruit Wreath
• Keto Blueberry Cheesecake Bars
• Keto Basque Cheesecake
• Keto Maple Pecan Cheesecake Bars
• Keto Spiced Pear Cheesecake Bars

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Keto Cheesecake with Raspberry Topping

Keto Cheesecake with Raspberry Topping for Three Mini Cheesecakes

Course Dessert

Cuisine American

Keyword cheesecake, keto cheesecake

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

Cream Cheese Mixture

• All Ingredients Need to be at Room Temperature
• 24 ounces cream cheese
• 3 eggs
• 3/4 cup sour cream
• 1 1/2 cup Swerve Confectioner’s
• 1 tablespoon vanilla
• 1/4 teaspoon lemon extract or 6 tablespoons lemon juice
• lemon zest about 1/4 teaspoon

Almond Flour Cheesecake Crust

• 1 cup almond flour
• 1 teaspoon vanilla
• 3 tablespoon melted butter
• Kitchen Tools Needed
• 4 inch Mini Cheesecake Pans
• Parchment Paper

Raspberry Sauce

• 1 10 ounce Frozen Raspberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 cup erythritol
• Stabilized Whipped Cream (for Garnish) Recipe (optional)

Instructions

• Make Almond Flour Crust

Cheesecake Crust

• Mix all ingredients together. You may think it’s too dry, but when you put it between your fingers, you’ll see it hold together.
• Cut parchment paper to fit your pans.
• Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
• Lower temperature to 325.

Cream Cheese Mixture

• Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
• Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
• In that case, I’ll put the eggs in first, followed by the rest of the ingredients.
• Mix until smooth.
• Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
• Leave in oven for about 25 minutes with the door open.
• Take out and cool completely before refrigerating.

Raspberry Sauce

• Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
  
• Top Cheesecake, refrigerate for several hours before serving.

The post Keto Raspberry Cheesecake appeared first on Spinach Tiger.

This is a great option to pumpkin cakes because some people simply hate pumpkin but love sweet potatoes.

I ran out of these at my bakery and a customer was disappointed.

This low carb sweet potato cupcakes recipe uses a medium sweet potato mixed with some cinnamon and low calorie maple syrup (although you could use some maple extract instead) and a dash of nutmeg, and a squeeze of orange (if you have one).

The spices are a lot more subtle than a spice cake, but there’s just enough of a hint of spice to marry well with a cream cheese frosting.

The sweet potato can be microwaved or baked in the oven whole, cooled and then mashed with the spices and flavorings. It’s then added to my basic keto vanilla batter. This recipe will make two sweet potato loaves, a six-inch triple cake, a double 8 inch cake or 12 large muffins.

Ingredients

• almond flour
• coconut flour
• sweetener of choice (erythritol or allulose)
• eggs
• sweet potato
• baking powder
• xanthan gum
• avocado oil
• cinnamon
• coconut milk or almond milk
• tart shaped liners (for a flat cupcake)

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More Related Recipes from Spinach Tiger

• Sugar Free (Candied) Stove Top Sweet Potatoes
• Low Carb Sweet Potato Biscuits
• Keto Pumpkin Cupcakes
• Sweet Potato Sausage Breakfast Casserole
• Sweet Potato Sausage Frittata
• Kale and Sweet Potato Salad (a family favorite)
• Baked Sweet Potato Fries

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Low Carb Sweet Potato Cupcakes

Sugar free, grain free, Low Carb Sweet Potato with Cream Cheese Frosting

Course Dessert Keto

Cuisine American

Keyword keto, grain free, sweet potato cupcakes

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 12 Muffins

Calories 190kcal

Equipment

• muffin tin
• cupcake liners

Ingredients

Dry Ingredients

• 2 1/2 cups almond flour blanched
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric optional
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1/4 cup coconut or almond milk if needed
• 1 teaspoon vanilla extract
• 1 small sweet potato
• 3 drops orange extract see notes
• 6 drops maple extract

Cream Cheese Frosting

• 1 cup Swerve Confectioner's Sweetener
• 1 cup butter
• 8 ounces cream cheese
• 1/4 teaspoon salt
• 3-5 drops maple extract if desired

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve granulalated Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well
• Stream in avocado oil.
• Add sweet potato mixture.
• Add in dry ingredients. Mix on low until just incorporated.
• Fill each one. This is 12 servings.
• Bake for 20 to 25 minutes. Inside temperature should reach 207 degrees F.
• Cool completely. Top with Swerve Confectioner's or Cream Cheese Frosting below as an option.

Cream Cheese Frosting

• Make sure butter and cream cheese are at room temperature. You will want both to be about 70 degrees F. Whip butter first for a few minutes on low and then add cream cheese half at time. Add extracts and salt. Keep on low. Don't over-mix or frosting can get grainy.
• Top cupcakes with frosting. Keep refrigerated. These freeze really well. To defrost, put in the refrigerator a day ahead. Or, if you want to eat right away, set out on counter for about an hour.

  You can also freeze the sweet potato cupcakes without frosting, but don't stack without putting parchment between them.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Orange extract: You can use a squeeze of orange or some orange zest if you don’t have extract. 

Nutrition

Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g

The post Low Carb Sweet Potato Cupcakes appeared first on Spinach Tiger.

Last week I wanted to try a new keto brownie recipe for the bakery and decided to do a similar version of something I did a long time ago with this traditional recipe on this blog. It worked well. I have made this twice in a few days just to make sure I could perfect it, so enjoy!

Pretty to look at, easy to make, moist and gooey to eat, keto black bottom brownie cupcakes are a perfect dessert to bring to a party or picnic are a nice choice when you love chocolate and cheesecake.

A creamy, sweetened cream cheese with chocolate chips is dolloped on chocolate brownie batter, and baked together orchestrating a perfect cheesecake brownie bite.

This recipe makes one 8 x 8 brownie pan, yielding 16 brownie squares.

Cream Cheese Mixture

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Sour Cream
• Boiling water
• Sugar Free Chocolate Chips
• Baking Powder, Baking Soda, Salt
• Xanthan Gum (holds it together as there is no gluten)
• Cream Cheese
• Swerve (both granulated and confectioner’s)
• My Favorite 8 x 8 Pan from Amazon
• See Notes for Sugar Substitutions

Make Sheet Pan or Small Individual Brownies.

These are baked in an 8 x 8 pan, but for my bakery, I double the recipe and bake 12 in these paper tart liners.

Note: you can substitute swerve with allulose or your choice erythritol. If you do not have confectioner’s sweetener, you can make your own in a super blender with a granulated version.

Baking Process for Keto Black Bottom Brownies

Cream Cheese Mixture: Combine cream cheese, egg, sugar free confectioner’s sweetener together. Add in 1/3 cup chocolate chips. Make sure to get this very creamy before adding the chocolate chips. Set aside and dollop on once the batter is made and in the liners or pan.

Keto Black Bottom Brownie Mixture: Mix cocoa powder with boiling water. Mix well. Add sour cream. Set aside. Combine all remaining dry ingredients. Set aside. Mix eggs with oil. Add chocolate mixture. Add dry ingredients. Add 2/3 cup chocolate chips. Batter will be thick, but if it’s too thick, add a little more boiling water or milk. Place batter in pan. Dollop the cream cheese mixture and and use a knife to spread out. Don’t over mix. Bake at 350 until internal temperature reaches no more than 207 degrees F. You can take out at 200 degrees F.

A New Feature: My Latest Purchase from Amazon I Love

These sneakers have been a life saver. Perfect for comfort, looks and working a long farmer’s market. They come in several colors, but I still love the white. I admit to 8 pairs of sneakers, but these are my favorite when I want comfort AND style.

More Similar Chocolate Posts ALL KETO

• Texas Sheet Cake
• Chocolate Tart
• Triple Chocolate Brownies
• Chocolate Chip Pecan Cookies with Bacon
• Chocolate Ganache for Cupcakes

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Keto Black Bottom Brownies

Amazing Keto Black Bottom Double Chocolate Brownies with Cream Cheese Filling

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 16 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Chocolate Cake

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 2/3 cup sugar free chocolate chips

Cream Cheese Filling

• 4 ounces cream cheese
• 1/4 cup Swerve confectioner's Sweetener see notes
• 1 small egg or half large egg (scramble first)
• 1/3 cup sugar free chocolate chips

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.
• Pour batter into prepared pan. Smooth out.
  
• Add Cream Cheese Mixture below.
  
• Using a scoop, place the cream cheese mixture over the batter evenly. Use a knife to swirl. Top with remaining chocolate chips.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.
  

Cream Cheese Mixture

• Mix cream cheese (room temp) with egg and confectioner's in small food processor until creamy. Add most of the chocolate chips, reserving a tablespoon or two to throw on top at end.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Black Bottom Brownies (Gluten Free) appeared first on Spinach Tiger.

Thanks to Whole Earth Golden Sweetener, (Amazon) Keto basque cheesecake is made very much like typical basque cheesecake with the absence of flour and a sweetener replacement.

How Does Basque Cheesecake Differ from Regular Cheesecake?

• There is no crust.
• Heavy cream instead of sour cream creates much different texture.
• The top is bronzed (almost burnt) which brings a caramelized flavor.
• Cheesecake pan is lines with parchment paper to avoid burning the sides and can be served on parchment.
• Basque cheesecake is baked at a very high temperature and no water bath.

Keto Basque Cheesecake Ingredients

Made with cream cheese, eggs, sweetener (Swerve) and heavy cream, the texture and the appearance is very different from regular cheesecake. The inside is very creamy, while regular cheesecake typically made with cream cheese and sour cream is more dense and more evenly baked. The middle of the basque cheesecake will be a lot creamier than its edges.

What Should the Internal Temperature of Basque Cheesecake be?

Once the internal temperature reaches 150 Degrees F. in the middle, take it out.

Tips for Baking Keto Basque Cheesecake

• Don’t scrimp on heavy cream. The heavy cream is the secret to the creamy texture.
• Use a springform pan.
• Use the right sized pan. This recipe is for an 8 inch cheesecake pan. If you use a 9 inch or 10 inch pan, it’s not going to work unless you adjust the ingredients.
• Make sure your oven is completely pre-heated and hot prior to putting in oven.
• Use double pieces of parchment paper and don’t worry about the wrinkles it will cause.
• Get the air out by knocking the cake pan on the counter prior to baking.
• Wait until the basque cheesecake is completely cooled before refrigerating. This will , avoid any condensation.
• Serve alone. Fruit is okay, but could mask that caramelized taste.
• Make sure your cream cheese is softened and at room temperature and mix well on medium low speed before adding rest of ingredients. Eggs and heavy cream should be at room temp also.
• Ovens vary. Check the temperature after 30 minutes. My oven baked this very fast.
• Freeze; thaw in refrigerator. I froze in pieces. Worked beautifully.

This keto basque cheesecake is mind-blowing, rich with caramel notes and no one will know it’s keto. Let me know if you make this. I would love to hear from you. Don’t forget to pin.

More Keto Cheesecake Recipes from Spinach Tiger

• Classic Keto New York Cheesecake
• Keto Blueberry Cheesecake Bars
• Keto Maple Pecan Cheesecake Bars
• Crustless Cheesecake Jars
• Mini Cheesecake for Two

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Keto Basque Cheesecake

Delicious ALMOST Burnt Cheesecake

Course Keto Dessert

Cuisine French

Keyword creamcheese cheesecake, keto bagels

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Equipment

• 1 8 inch Springform Pan

Ingredients

• 24 ounces cream cheese room temperature
• 5 eggs
• 1 egg yolk
• 1 1/2 cups heavy cream room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups Golden Erythritol and Monk Fruit see notes

Instructions

• Prepare pan with two large pieces of parchment paper. You can fold the sides. Wrinkled cheese cake sides are part of a basque cheesecake. You might want to pray or butter the bottom of the pan first to get the parchment paper to stick to bottom and sides. (Don't overdo that).
  
• Preheat oven to 425 degrees F.
• Make sure cream cheese, heavy cream, eggs are at room temperature.
• Use a hand beater (if you have one) to mix the cream cheese until very smooth.
  
• Add sweetener a half cup at a time until fully incorporated.
• Add eggs one at a time on low speed.
• Add heavy cream and vanilla. Mix on low speed.
• Make sure oven is very hot and preheated for 20 minutes.
• Pour batter into pan. Bang on counter to get rid of any air.
  
• Bake for 30 to 45 minutes. Your oven will be different from my oven. Check at 30. You want your internal temperature in the middle to be about 150 degrees F. You will want a soft center.
• Cool completely before placing in fridge uncovered to prevent any condensation.
  
• FREEZING: You can freeze whole or in pieces. Defrost in refrigerator. I tested this in pieces and it defrosted beautifully.

Notes

If you don’t have the Golden Erythritol, use erythritol of your choice, such as Swerve or an allulose blend. 

The post Keto Basque Cheesecake (the almost burnt cheesecake) appeared first on Spinach Tiger.

Start a Blessings Jar

This is a way to stay grounded, for if we count our blessings instead of our irritations, we are more able to bless others.

We have had a life changing year. So many amazing good surprises that do not involve money, business opportunities, more followers, higher traffic, or worldly goods. I’ll talk about this a lot more towards the end of the year, so please keep coming back.

New Pumpkin Recipe

Every year I post at least one new pumpkin recipe. This was going to be the year that didn’t happen, but thanks to one cup of pumpkin left over from baking, keto maple pumpkin cheesecake jars with a maple pecan topping were born.

The best news about these aside from delicious, cute and easy, is the pecan topping is put on the top instead of the bottom where it could get soggy. The topping has a crunch and adds just the right amount of texture to the cheesecake.

Baking time is about 18 minutes or until the topping has reached its crunch, and prep time is about 10 minutes. Not bad for a really adorable dessert that is waiting for you when you need a bit of a sweet holiday treat, or really great sitting in little jars on your holiday table.

These would even be good to take to a pot luck (as long as you remember to gather your jars before you leave). I have found that people love jar desserts at parties because they are small and an easy individual serving.

Ingredients for Keto Maple Pumpkin Cheesecake Jars

• Cream Cheese
• Pumpkin Puree
• Pumpkin Spice
• Swerve Confectioner’s
• Maple extract or sugar free maple syrup
• Egg
• Vanilla
• TOPPING – Pecans, Almond Flour, Butter, Swerve Granulated
• Jars

Mini Jars for Baking

I use these mini jars from Amazon (affiliate that earns small commission).

Macros

Calories: 246 Net Carbs: 4

More Keto Pumpkin Desserts You Will Love

• Keto Pumpkin Struesel Muffins
• Easy Keto Pumpkin Cheesecake Bars
• Savory Roast Whole Pumpkin Appetizer
• Keto Pumpkin Pie Jars

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Keto Maple Pumpkin Cheesecake Jars with Maple

Jars filled with Keto Pumpkin Cheesecake, Maple Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto bagels, pumpkin cheesecake

Servings 6 Servings

Calories 256kcal

Ingredients

Pumpkin Cheesecake

• 8 ounces cream cheese
• 1/2 cup pumpkin
• 1 egg
• 1/2 cup Swerve Confectioner's
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice or to taste
• 1/2 teaspoon maple extract

Maple Pecan Topping

• 1/3 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup Swerve
• 1/2 teaspoon cinnamon
• 1/3 cup almond flour
• 1/4 teaspoon maple extract

Instructions

• Put all ingredients for cheesecake in food processor and blend or use a hand mixer.
• Pour into small jars (that can be baked). You can use ramekins if you want to.

Maple Pecan Topping

• Add extract to melted butter before pouring onto the almond flour.
• Add all ingredients together, add more almond flour if needed.
• Crumble on top of cheesecake jars.
• Bake for 18-20 minutes at 350 degrees F.
• Cool completely before refrigerating at least 3 hours before eating.

Nutrition

Serving: 1of 6 | Calories: 256kcal | Carbohydrates: 6g | Fiber: 2g

The post Keto Maple Pumpkin Cheesecake Jars with Maple Pecan Topping appeared first on Spinach Tiger.

Grain Free Pumpkin Cheesecake Bars (sugar free) is being republished again, because it’s one of my favorites and it’s easy. When my maple cream cheese bars became wildly popular, I thought grain free pumpkin cheesecake bars were in order.

I started with a pecan almond flour crust, pre-baked for 8 minutes and reminds me of a shortbread crust.

I learned a new thing today. In the other recipe, I brought the almond flour crust up the sides. In this recipe, I decided to only make the crust for the bottom and not up sides. It works so well as I wanted more pumpkin cheesecake coming forward and not fighting all that crust.

This site contains Amazon affiliate links which earn a small commission, but do not increase price.

I like making these in a long bottomless baking pan, but you could use parchment and make these in a square baking dish. If you want to make A LOT of these in a 13 x 9 pan for a crowd, then double the recipe. Don’t forget the parchment paper. I love these pre-cut parchment sheets I recently ordered on Amazon.

The Good News for Grain Free Pumpkin Cheesecake Bars

They are easy, and they freeze well, even with the stabilized whipped cream. Freeze on a tray, then place in a plastic bag. When ready to eat, just leave out on counter for about 30 minutes.

The best thing I like about these is portion control and having a dessert pre-cut for a crowd.

Nutrition Value for Grain Free Pumpkin Cheesecake Bars

I cut these into 16 servings. These bars are 134 calories (before whipped cream) and 1 net carb.

Spinach Tiger Has Lots of Keto Pumpkin Desserts

Every Autumn I go to town trying to come up with new pumpkin desserts. I’ve done soufflé, ice cream, pie, cake and even pumpkin pop tarts. I have a separate post for diabetic friendly low-carb pumpkin desserts that you can find here.

• Pumpkin Bundt Cake
• Pumpkin Streusel Muffins
• Pumpkin Pie
• Pumpkin Cheesecake
• Pumpkin Pie Jars (Crustless)
• Pumpkin Sheetpan Squares
• Roasted Pumpkin with Ricotta

Whether you’re making sides or turkey, I have you covered with 50 gourmet Thanksgiving Recipes.

My Top 50 Gourmet Thanksgiving Recipes from Soup to Nuts. Recipes Here.

You will also love these Grain Free Maple Pecan Cheesecake Bars, Most popular dessert post since it was published.

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Pumpkin Bars

Easy Grain Free Pumpkin Cheesecake Bars,crust made with almond flour pecan.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 134kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 1 1/4 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons Swerve or Allulose

Pumpkin Cheesecake Filling

• 1/4 cup Swerve see notes
• 7 ounces cream cheese room temperature (see notes)
• 1 cup pumpkin puree
• 1 egg
• 1/2 teaspoon maple extract Order Here
• 1 tablespoon pumpkin pie spice

Kitchen Tools

• Parchment Paper
• Baking Pan

Instructions

Make Crust

• Combine melted butter, egg, almond flour and chopped pecans.
• Place in plastic bag and refrigerate for 30 minutes.
• Press into bottom of pan, lined with parchment paper.
• Bake for 8 minutes at 350 degrees, F. 180 C. Gas, 4.

Make Filling

• Combine pumpkin puree, cream cheese, Swerve, maple extract (or vanilla), pumpkin pie spice. egg.

Make Bars

• Pour pumpkin mixture into prepared pre-baked pans. Bake at 350 F, 180 C, Gas 4 for 20 minutes.
• Cool Completely.
• Refrigerate.

Notes

This recipe contains affiliate Amazon links which earn a small commission.

I reserved 1 tablespoon cream cheese from an 8 ounce pack to make stabilized whipped cream.

I only used 1/4 cup swerve for this recipe, but please taste before you bake. You may want it sweeter! If you use Allulose, you will need at least 1/3 cup.

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Fiber: 2g

The post Easy Grain Free Pumpkin Cheesecake Bars appeared first on Spinach Tiger.

To make this Cauliflower Broccoli Mash even easier for you, there is no cutting, boiling, draining. This recipe uses the frozen organic veggie bags from Costco. If you don’t have access to that, you can purchase elsewhere.

Costco sells large bags of organic vegetables which contain smaller bags, making it very convenient. These bags of Organic Broccoli and Organic Cauliflower rice go right into the microwave. The cooked veggies then go into a super blender with some butter, salt, pepper and softened cream cheese (for smoothing).

Optionally, doctor up with feta cheese, olive oil drizzle, and fresh herbs such as parsley or dill. Would be great with these lamb recipes.

Why Add Broccoli to the Mash?

Broccoli adds a little more heft for those who think a cauliflower mash is too weepy.

How to Use Fresh Cauliflower in Recipe

If you want to use a whole non-frozen cauliflower head, follow the recipe here and add in cooked broccoli and re-blend.

As far as amounts, I used a bag of each.

Ingredients for Broccoli and Cauliflower Mash

• Frozen Organic Cauliflower Rice
• Frozen Organic Broccoli
• 4 tablespoons Cream Cheese
• 2 tablespoons butter
• herbs: parsley, mint or dill
• salt
• pepper
• Options: Pecorino Romano or Feta Cheese

Make Ahead Side

Cauliflower Broccoli Mash can be made ahead and reheated in the oven or microwave, so it’s perfect for dinner parties, holidays. There are times my husband is traveling and I eat it all week long with a protein side. It also makes great shepherd’s pie, using any left over meat.

More Cauliflower and Broccoli Recipes

• Broccole Basil Soup
• Twice Baked Cauliflower
• How to Make Roasted Broccoli
• Bacon Broccoli Salad
• Flash Fried Greek Cauliflower

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Broccoli Cauliflower Mash

Using frozen organic veggies, broccoli Cauliflower Mash is the perfect low carb side.

Course Sides

Cuisine American

Keyword broccoli, cauliflower, low carb browines

Cook Time 7 minutes minutes

Ingredients

• 1 bag frozen broccoli
• 1 bag frozen cauliflower rice or cauliflower
• 4 ounces cream cheese
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon Pecorino Romano optional
• 1 tablespoon olive oil optional
• 2 ounces feta cheese optional (see notes)

Instructions

• Microwave frozen vegetables as directed on package.
• Add to super blender (or Vitamix) with remaining ingredients.
• Blend until you have consistency of mash, but not all the way to puree.
• Serve with more butter or a drizzle of olive oil if desired.
• Season more with salt as needed.

Notes

Option 1: Use butter and pecorino romano

Option 2:  Drizzle olive oil, crumble feta cheese

The post Cauliflower Broccoli Mash Using Frozen Veggies appeared first on Spinach Tiger.