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Recipes / Keto sweet

Keto Mocha Cheesecake Fudge

Keto Mocha Cheesecake Fudge

No bake and easy to follow instructions, turned your drink into these delicious snack!
Ingredients
450 gcream cheese full fat - softened
1 cup butter salted - softened
1/3 cup Naturally Sweet erythritol
2 tbsp cocoa powder
3 tbsp cold brew coffee
Instructions
In a large bowl, combine butter, stevia and cream cheese. Blend until smooth using a hand mixer.
Take 1 cup of the butter and cream cheese mixture and pour it into a small bowl.
In the small bowl, add cocoa powder and stir until combined.
In the large bowl, add cold brew coffee, mct oil and stir until combined.
Put the contents of the small bowl (cocoa powder mixture) with a small spoon into the bottom of a silicone icecube tray. You can just spread in a small baking tin lined with baking paper if icecube tray unavailable
Put the contents of the large bowl (cold brew coffee mixture) on top of the cocoa layer and spread across the icecube tray evenly.
Chill in the fridge or freezer (4 hours in the freezer, longer in the fridge).
Store in the fridge/freezer.
Original recipe from  https://www.730sagestreet.com/keto-fudge/ with amendments from us.
Hope you enjoy!
Keto Direct
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Swirl Waterdrop Blueberries Cheesecake

Swirl Waterdrop Blueberries Cheesecake

Who like cheesecake? I have always been a big fan of cheesecake and I am glad I still get to enjoy it on a Keto/LCHF way of eating! The crust and filling taste very close to the real thing to be honest! Got to give credit to all amazing Keto/LCHF chefs who spent their time on creating these yummy treats! I freeze the extra ones and put in microwave for 20 seconds(each square) and Viola!
Originally we found the recipe on https://www.ibreatheimhungry.com/easy-keto-blueberry-cheesecake-bars-low-carb/. The chef has made some amendments to the recipe below.
INGREDIENTS
For the crust:
6 tablespoons butter, melted
2 cups almond meal
1 teaspoon grated lemon zest
1/4 cup granulated xylitol sweetener
For the cheesecake filling:
500g full fat cream cheese
2 large eggs
1/2 cup granulated xylitol sweetener
1 tablespoon fresh lemon juice
1 teaspoon berry water drop
For the blueberry swirl:
1/2 cup fresh or frozen blueberries
1 tablespoon lemon juice
INSTRUCTIONS
For the crust:
Preheat the oven to 175°C.
Combine the melted butter, almond meal, sweetener and lemon zest in a medium sized bowl and mix well.
Transfer the crust dough to a 9 x 9 pan lined with baking paper or foil (this will make removing the bars much easier.
Press the crust firmly into the bottom of the pan.
Bake the crust for 8 minutes.
Remove from the oven and set aside to cool.
For the cheesecake filling:
Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
Combine the blueberries and lemon juice in a small blender cup and blend until mostly smooth.
Drop spoonfuls over the top of the cheesecake mixture.
Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
Bake the cheesecake bars at 175°C for 40 minutes, or until set.
Remove from the oven and cool.
Chill for at least 2 hours, preferably longer before cutting into squares to serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Keto Direct
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