None of the recipes that will appear in this section are magnificent, incredible, best ever recipes. If you use any of them, chances are you’ll change them in some way, as we all tend to do. These are just recipes that I’ve tweaked for my own enjoyment.

Some are my mother and grandmother’s family recipes that I’ve altered to make keto-friendly. Some are ones that I’ve modified from recipes I’ve found online (I’ll try to include a link to those if I can remember where I got a recipe).

The thing is, these are recipes I use all the time, are quick to make, don’t use too many ingredients, and are the backbone of any of my menu rotations. I hope you’ll find some favorites that you’ll use all the time, too.

Keto

&

Low Carb

Basic Cheesecake

Crust

  • 1 T melted butter

  • 1 oz. pecan flour

  • 1 t hemp hearts (optional)

    Body

  • 8 oz. cream cheese, softened

  • 1 egg

  • 1/4 cup Swerve confectioners

  • 1/2 t vanilla extract

    Topping

  • 6 oz. sour cream

  • 1 T Swerve

  • 1 - 2 oz. mashed raspberries (optional)

Mix butter, pecan flour, hemp hearts. Spread on bottom of 6” (small) glass pie dish and pat down to consolidate. Bake for 5-10 minutes at 350 degrees F.

Mix cream cheese, egg, Swerve, and vanilla until smooth. Pour over baked crust. Bake at 350 for 25-30 min. The mixture is ready when a knife or toothpick comes out clean.

Mash raspberries and mix with sour cream and Swerve. Spread over top of baked cheesecake. I like cheesecake more cool than warm, so I chill it for a bit (if you can wait that long).

The reason I use pecan flour is just so I get different nutrients than the ones I get from almond flour since I use almond flour as my standard flour in so many other recipes. I add hemp hearts just for, again, more and different nutrients. I like to add the raspberries for, you guessed it, more nutrients, and also it’s a great way to naturally add more taste and sweetness. I cut the cheesecake into 4 pieces. I make this recipe at least once a month.