Keto Strawberry Cheesecake Slice

Last week my 10 year old was begging me to make him a strawberry cheesecake and of course I wasn’t going to do that unless I could make one that I could eat too, so this simple but delicious low carb strawberry cheesecake recipe was born.

The chocolatey base is quite rich so you could probably halve the amount of cocoa powder in there or omit it all together if you’d prefer. I baked the base to make it more biscuit like so it would appeal more to my son but it would be perfectly fine left unbaked too. It’s up to you.

Ingredients

Base

  • 100 g almond meal
  • 100 g desicated coconut
  • 1/4 cup sweetener (I used Natvia Baking)
  • 1/4 cup cocoa powder
  • 125g salted butter melted

Filling

  • 250g  softened cream cheese
  • 150g strawberries, pureed
  • 1/2 cup sweetener ( I used Swerve Confectioners)
  • 1/2 cup thickened cream
  • 2 teaspoons gelatine

Method

  1. Preheat oven to 180 degrees Celsius and line a slice tray with baking paper
  2. Combine almond meal, coconut, sweetener, cocoa powder and melted butter in a bowl and mix well to combine.
  3. Press into slice tray and bake for 10 minutes, then allow to cool.
  4. In a large bowl, combine the cream cheese, cream, sweetener and strawberries and beats with an electric mixture until smooth.
  5. Dissolve the gelatine in approx 3 tablespoons of boiling water
  6. Mix the gelatine into the cheesecake mixture.
  7. Pour the cheesecake mixture onto the cooled base and refrigerate until set.
  • My Favourite Aioli

    After lots of experimenting and tweaking I think I’ve perfected my Aioli recipe and it’s so incredibly simple. Just follow the same one minute mayo method as I use for my Chipotle Aioli recipehttps://ketokylie.com/2018/01/18/easy-chipotle-aioli/

    The ingredients are:

    • 200ml Olive Oil
    • 1 egg
    • 10ml Lemon Juice
    • 5 Dijon mustard
    • 5ml Apple Cider Vinegar
    • 2.5ml Sweetener of your choice
    • 2.5ml Garlic Powder
    • 2.5ml salt

    I like to emulsify the egg and oil on their own first then blend in the other ingredients. It’s seriously so easy. Hope you enjoy 😊

    Passionfruit Cheesecake Bites

    We have an abundance of passionfruit at the moment and cheesecake is my all time favourite dessert so I just had to create a low carb version. Even better news is without the base the kj count isn’t so outrageous that I’ll never be able to eat one.

    Now I know some would argue that they’re not Keto because of the passionfruit but since I’m very much an if it fits your macros type person, to hell with the rules and lets eat cheesecake!

    Hope you enjoy 😊

    Passionfruit Cheesecake Bites

    Ingredients

    250g cream cheese

    1/2 cup pure cream

    60g Passionfruit pulp

    1/4 cup stevia/erythritol sweetener (Natvia Baking)

    1 tablespoon lemon juice

    1 teaspoon gelatine

    2 tablespoons boiling water

    Method

    1.Beat softened cream cheese and cream together until smooth.

    2. Add sweetener and beat until well combined.

    3. Mix in passionfruit pulp and lemon juice.

    4. Dissolve the gelatine in the boiling water and mix add to the cheesecake mixture. Mix well.

    5. Spoon mixture into moulds (oversized ice cube tray or similar) and freeze. I used 1/4 cup of mixture in each mould to make 9 serves.

    6. Once frozen, pop out of moulds and store in the fridge.

    100.66 Batwings Galore

    It’s really nerve wracking putting this out there but this is reality. Extreme weight loss, no matter how you get there has it’s downside. Some people fair better than others in the excess skin department but my bat wings are something else aren’t they? Funny thing is before the weight loss I didn’t have a problem showing off my fat arms in public but now I’m super paranoid about it. I think I see a double brachioplasty in my future.

    Some days I feel amazing and some days I feel like I look amazing and other days things like this are all I can see and it’s hard to listen to people tell me how good I look when I know what’s hidden underneath. I’ve been working hard on accepting compliments with a simple thank you and resisting the urge add some self deprecating remark afterwards but it is hard.

    I want to be proud. I am proud and I want to shout it from the rooftops. I’ve lost almost 50 fucking kg’s (over 100lbs) without surgery or pills or any kind of help and I have every right to love myself a little bit for it. Yet, there’s that nagging voice inside that tells me not to be too confident, ‘don’t be too proud’ , ‘don’t love yourself too much’, ‘no one will like you if you’re too happy with yourself’.

    Hopefully one day I just won’t care.

    Super Simple Parmesan and Poppyseed Crackers

    These almond meal based crackers are nice and sturdy, seriously simple to make and only 2.8g net carbs per 40g serve!

    Parmesan and Poppyseed Crackers

    Ingredients:

    • 1 1/2 cups almond meal
    • 1/2 cup shredded parmesan cheese
    • 1 tablespoon poppyseeds
    • 1/2 teaspoon salt
    • 1 egg

    Method

    1. Place all ingredients into a food processor and process until the mixture comes together to form a dough like consistency.

    2. Roll the dough between two sheets of baking paper until it’s about 2 -3mm thick

    3. Cut into squares approx 1 inch (2.5cm squares)

    4. Bake in a preheated moderate (180 degrees celsius) oven for 8-12 minutes.

    5. Remove from the oven and allow to cool on the tray.

    6. Once cool break into individual crackers and store in an airtight container.

    Enjoy 🙂

    Face To Face

    Approx 47 kg between photos. I really wish I had some full body shots at my highest weight to compare but of course I spent all of my time trying to hide from the camera never thinking in a million years I’d actually find the mindset to achieve my goals.

    If I can do it anyone can.

    Easy Chipotle Aioli

    One thing I did get out of the Whole30 challenge was making my own mayonnaise. For some reason I’d just never tried. I think mostly because raw eggs gross me out a little bit and also because I’ve always heard how hard it is to get right. But then,  figured I should just suck it up because if I can lick raw cake batter I can eat homemade mayo and then I found this amazing recipe .

    Seriously, once you make the basic mayonnaise, you can make all sorts of adjustments. I currently have a thing for Chipotle so Chipotle it is. I found this seasoning in Woolies when I was grocery shopping on Monday and was so impressed by the clean ingredients I stocked up.

    I haven’t tried the sour cream seasoning yet but will be sure to let you know when I do.

    Chipotle Aioli

     IMG_5879       IMG_5880 

    Ingredients:

    • 1 egg
    • 250ml light olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon sweetener
    • 1/2 teaspoon salt
    • 2 teaspoons Chipotle seasoning

    Method

    1. You’ll want to watch the video in the mayonnaise recipe link above just to make sure you get it right. It really is very easy but the visual helps with the written instructions below.
    2. Crack the egg into a tall narrow jug (the one that came with your stick blender would be perfect)
    3. Add the olive oil
    4. Take your stick blender and place the blades directly over the egg yolk on the bottom of the jug
    5. Start blending on high speed. As the egg and oil start to emulsify, slowly raise the blender to the top of the liquid until it all comes together. Then you can raise it up and down a few times to further thicken the mayo.
    6. Add the garlic powder, sweetener, salt and chipotle seasoning on top and blend in. You can adjust the spices etc to taste but remember the flavour will intensify after it’s been sitting for a while.

    Enjoy 🙂

    Holy Planking Batman

    So a few months ago I did a month long planking challenge. At the start 20secs was a struggle but by the end I managed a solid 5 minutes and was so proud of myself I vowed that once the challenge was over I would plank for 2 minutes per day just to keep my core strength up and guess what…..I haven’t planked once since.

    Until today that is. I just gave it a go to see how long I could do and completely surprised myself by making it to 3 minutes. The last minute was a struggle but still counts 😊 Crazy. Maybe I should plank every day.

    Today also marks the end of my Keto Whole30 challenge after 14 days. I don’t know if it’s the rain or the kids driving me mad or what but there are Hot Cross Buns in my fridge and today they won.

    I am a little disappointed that I didn’t complete the 30 days but still proud that I was basically a Saint for two weeks.

    Oh well shit happens. Onwards and upwards.

    102.3 Morrocan Spiced Cauliflower Rice

    Okay okay, so it’s been a while again but truth is even though I call myself a blogger, with all the time I’ve been spending putting stuff on the FB page and Insta, I kinda forgot about actual blogging. But here I am back again lighter than ever so it goes without saying that I’ve been doing pretty bloody amazing. I can’t quite believe I’m so close to double digits!!!

    Anyway, all that aside, I went away for the week last week and in an effort to use up all the bits and pieces in my fridge before I left, I created this simple but yummy dish so I thought I’d share it with you.

    IMG_5665

    Morrocan Spiced Cauliflower Rice

    Serves 6 (approx 120g serve)

    490Kj per serve 7g Net Carbs

    Ingredients:

    • 1 Tablespoon olive oil
    • 600g Cauliflower (riced)
    • 20g Sultanas finely chopped
    • 50g chopped Walnuts
    • 50g chopped Green Beans
    • 1/4 teaspoon Ground Coriander
    • 1/2 teaspoon Ground Ginger
    • 1/4 teaspoon  Ground Cinnamon
    • 1/4 teaspoon Tumeric
    • 1/2 cup fresh chopped Coriander leaves
    • 1 Tablespoon Lemon Juice
    • Salt and pepper to taste

    Method:

    1. Heat the oil in  a large frying pan on medium/high heat
    2. Add cauliflower, green beans, walnuts and spices and cook stirring until the cauliflower has softened slightly.
    3. Stir the fresh coriander and lemon juice in and cook for another minute or two.
    4. Add salt and pepper to taste.

    It really is a simple as that. You can either eat it on it’s own or it would make a great side dish for lamb.

    Enjoy 🙂

     

    120.9!!!

    Can’t think of anything else to say but yay!

    Truth is I ate too much yesterday. I don’t k so why, I was just really hungry. I wasn’t particularly active or anything so I’ve come up with 2 possible reasons

    a) My period is imminent. And we all know how this can make us feel girls. I’m lucky I had the willpower to withstand burying my head in a tub of ice cream 🍦

    b) Yesterday was the first day in a week I didn’t drink and exogenous ketones. I ran out of my sample and am waiting on more to arrive so I can continue the experiment.

    Opinions?

    Anyway, as luck would have it the scale still seems to be moving in the right direction and I’m planning a little pamper session for when I get under 120kg.

    Here’s a throwback to two nights ago when I didn’t eat too much and dinner was delicious 😋