Keto Lemon Cheesecake
Ingredients:
- 16 oz. cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol or your preferred low-carb sweetener
- 2 large eggs
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 tsp. vanilla extract
Instructions:
- Preheat the oven to 325°F.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sour cream and powdered erythritol or your preferred low-carb sweetener, and beat until well combined.
- Beat in the eggs one at a time, followed by the lemon juice, lemon zest, and vanilla extract.
- Pour the mixture into a 9-inch springform pan lined with parchment paper.
- Bake for 40-45 minutes or until the cheesecake is set and the edges are slightly browned.
- Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
- Serve chilled and enjoy your delicious keto lemon cheesecake!
Keto Banana Muffins
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol or your preferred low-carb sweetener
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp. vanilla extract
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, whisk together the almond flour, coconut flour, powdered erythritol or your preferred low-carb sweetener, baking powder, baking soda, and salt.
- In a separate bowl, mix together the mashed bananas, eggs, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Line a muffin tin with paper liners and fill each cup with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your delicious keto banana muffins!
