Tag: cream cheese

Red Velvet Fat Bombs (Keto)

The sweet memories of my kids growing up are more prevalent than ever now that they are grown and gone. Since they have moved out, I find myself going through and trying to cleanout. I do not want to be a hoarder, but I will admit that I have saved too many childhood drawings, art projects, clothes, and this may gross you out, but teeth! Yes, I have a pile of baby teeth, and I do not even know to which of my children they belong.

Red Velvet cake is one of Wesley’s favorite desserts. When he was a boy, he called them Roosevelt cakes, and now it makes me smile every time that comes to mind.

I set out to make Red Velvet Fat Bombs this week. I start just about every batch of fat bombs with cream cheese and butter. After that, I begin adding ingredients until I come up with a flavor I like.

For the red velvet fat bombs, I knew I would need cocoa. I also wanted to try the birthday cake flavored  Jordan’s Skinny Syrup that I recently ordered from Amazon. I ordered the syrup for a chaffle recipe. However, chaffles are a post for another day, but oh what a post it will be. I am completely addicted to them!

This recipe made 28 fat bombs, and they are delicious! These fat bombs would be a wonderful Valentine’s Day dessert!

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Red Velvet Fat Bombs (Keto)

Course Keto
Servings 28
Author Amye Melton

Ingredients

  • 8 ounces full fat cream cheese room temperature
  • 1 stick Kerrygold unsalted butter room temperature
  • 1/2 cup Swerve confectioners
  • 5 tablespoons Jordan's Skinny Syrups Icre Cream Collection: Birthday Cake
  • splash vanilla extract
  • 2-3 tablespoons cocoa powder
  • 2+ tablespoons red food coloring optional

Instructions

  • Line a baking sheet with wax paper, set aside.
  • Beat cream cheese and butter using an electric mixer, until smooth.
  • Add Swerve confectioners, birthday cake syrup, vanilla extract, and cocoa powder, and blend until all of the ingredients have been mixed in well.
  • Add enough red food coloring to achieve the color you desire. (Red food coloring can be omited completely.) Mix well.
  • Scoop using a medium sized ice cream scoop onto the lined pan. Freeze until firm.
  • When firm, remove from paper into a small resealable container. Store in freezer.
  • Remove from freezer about 15 minutes before serving.

Notes

Nutrition:  Net Carbs: 1g; Fat: 6g; Protein: 1g; Calories:57

Keto French Toast (Slow Cooker)

Greg and I have started this year doing something relatively new to me. We are now campers! My only camping experiences until lately were terrible. When I was a girl, my parents bought a big tent with all the supplies. We went once and never again. My mother wasn’t cut out for roughing it.

My second camping trip was shortly after Greg and I married. He borrowed a tent, and we set out to Lake Lanier. We arrived at the campground after dark and started setting up. He was doing all the work and had me holding a lantern. The problem was, bugs were attacking me because I was holding the light. It did not take long for my complaining to start an argument. By the time the tent was set up, and we were inside, it commenced to storm. I quickly informed Greg that I was not going to sleep under trees, on top of roots, and in the lightning! We ended up in the back of Greg’s 4-Runner sleeping for the night.

We have had a couple of camping experiences since then. However, it wasn’t until October, when camping in our fixer-upper camper, that we had never fixed up, that we discovered camping was something we could enjoy.

We bought a new camper and picked it up the day before Thanksgiving. After taking her out for the first time, I can officially say that I loved it, and I can’t wait for the next trip!

Now that I’m back home, back to reality, and have no holidays in sight, my diet needs to change somewhat. French Toast is my favorite breakfast food, and you know that’s off-limits on most healthy eating plans. Keto French Toast (Slow Cooker) has the taste without the carbs, so I think it’s the perfect recipe to start the new year! It’s easy and a delicious breakfast that can be made ahead of time and reheated throughout the week. It takes about two hours to cook in a slow cooker, and who doesn’t love a slow cooker recipe?

 

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Keto French Toast (Slow Cooker)

Course Breakfast, Keto
Servings 8
Author Amye Melton

Equipment

  • Slow Cooker

Ingredients

  • 12 tablespoons butter softened
  • 12 large eggs
  • 12 ounces cream cheese softened
  • 1 tablespoon vanilla extract
  • 2 1/2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 8 drops stevia

Instructions

  • Preheat the slow cooker to high and spray with nonstick cooking spray.
  • In a blender, combine butter, eggs, cream cheese, vanilla extract, coconut flour, cinnamon and stevia. Combine ingredients until smooth, then pour into the slow cooker.
  • Cook on high for 2 hours, or until a knife inserted into the center comes out clean.
  • If desired, sprinkle with powdered Swerve, ground cinnamon and serve with sugar free syrup.

Notes

Macros: (does not include desired toppings)
Net Carbs:  4 g.; Fat: 42 g.; Protein 13 g.; Calories 447

Grammy Salad

When I was growing up, on every holiday table, you were sure to find a congealed salad or a salad of some sort with cream cheese, whipped topping, and fruit, maybe even some Jello. Even as a child, it was always slightly odd that the big bowl of “salad” was right there beside the dressing and green beans. Who was I to tell the adults they were doing it wrong? It was an excuse to eat dessert first, in my opinion.

It seems the popularity of the salads has faded somewhat over the years. There is one, however, that I still love, and Wes could eat the entire bowl by himself if I did not insist on some of it myself.  That salad is what we call Grammy Salad.

My mom, aka Grammy, has made this salad as long as I can remember. Wes has been eating it his entire life and expects to see it on holidays. As it turns out, he and Ashley will be with her family for the big meal on Thursday. However, you better believe this delicious salad will be on my holiday table. Right there beside the dressing and green beans! If Wes is lucky, I will save him a little.

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Grammy Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 (8-oz.) package cream cheese softened
  • 1 (12-oz.) container Cool Whip thawed
  • 1 (10-oz.) jar maraschino cherries drained, reserving liquid, halved
  • 1 (8-oz.) can crushed pineapple drained
  • 1 (10-oz.) bag mini marshmallows
  • 1 cup chopped pecans

Instructions

  • Beat softened cream cheese with an electric mixer.
  • Add Cool Whip and blend.
  • Stir in cherries, pineapple, marshmallows and pecans.
  • Add a tablespoon or so of reserved cherry juice, if desired. (Just enough to turn the salad pink.)
  • Serve right away, or refrigerate until serving. Store in airtight container.

Notes

*You can substitute frozen sweetened sliced strawberries for the cherries.  Thaw and drain, reserving the liquid, and use as you would the cherries.  

Keto Khachapuri

 

Surprise, I found an recipe I forgot to share!  It actually cooled off her over the weekend and it’s spectacular!  I wore boots for the first time on Sunday.  I LOVE IT!  I even made my first pot of chili over the weekend, that obviously I was craving when I first wrote this.  😂

I have a feeling I am not in the minority when I say I have already decorated for fall. Maybe I’m hoping it will bring on the colder weather. I love summer, and it has been a great summer. In fact, a very eventful summer for my family, but good. However, I am over it this year. I am ready for everything that comes with autumn, like bonfires, sweaters, and boots. I’m even craving chili!

Not at all chili, but a breakfast that I can’t get enough of these days is Khachapuri. Khachapuri is a traditional Georgian dish of cheese-filled bread.

To make the keto version of this bread, start with fathead dough.  Fathead dough can be a little dry on its own. It is used in various ways for low-carb and keto diets. Most commonly is probably to make bagels.

The dough comes together quickly. Rolled and filled with a tasty cheese mixture and topped with an egg, these Khachapuri are a satisfying keto breakfast. You can rip off the crust and dip it in the cheese and egg. I usually top the Khachapuri with sliced avocado or fresh arugula, tossed with avocado oil.

 

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Keto Khachapuri

Course Breakfast
Servings 4
Author Amye Melton

Ingredients

  • Fathead Dough:
  • 3/4 c. almond flour
  • 1/2 Tbsp. baking powder
  • 1 1/4 c. shredded mozzarella cheese
  • 1 oz. cream cheese cubed
  • 1 lg. egg
  • 1 tsp. stevia
  • Everything but the Bagel Sesame Seasoning Blend optional
  • 1 lg. egg beaten for egg wash
  • Filling:
  • 3/4 c. shredded mozzarella cheese
  • 3/4 c. Feta cheese crumbled
  • 3/4 c. goat cheese crumbled
  • 2 med. eggs (one for egg wash)
  • butter

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper, set aside.
  • Mix together 3/4 cup shredded mozzarella, 3/4 cup Feta cheese and 3/4 cup goat cheese, set aside.
  • In a microwave safe bowl, combine the almond flour, 1 1/4 cups shredded mozzarella and cream cheese. Microwave on HIGH for 2 minutes, stirring halfway through.
  • Stir well, then add baking powder, stevia and egg. Mix well to incorporate.
  • Working quickly, while the cheese is hot, knead with you hands until a dough forms.
  • Divide you dough in half, then divide each piece in half. Place each piece on a sheet of parchment paper. Top with another sheet of parchment paper. Using a rolling pin, roll the dough into an oval shape.
  • Roll the edge of the dough up all the way around. Pinch the ends together, forming a boat shape.
  • Beat 1 large egg. Brush the rolled up section of the dough. Sprinkle with Everything but the Bagel seasoing, if desired.
  • Sprinkle half of the cheese mixture into the middle.
  • Bake in preheated oven for 5 to 8 minutes, or until cheese is beginning to bubble.
  • Remove for the oven, make a well in the hot cheese with the back of a spoon. Carefully crack an egg into the center of each boat. Top with a dot of butter. Return to the oven for about 5 minutes. Remove from oven. (Egg will continue to cook slightly outside of the oven.)
  • Cool a few minutes. Sprinkle with salt and pepper. Garnish as desired.

Notes

Nutritional Information:
Net Carbs:  7 g.
Fat:  41 g.
Protein:  31 g.
Calories:  528

Sausage Cheese Balls (Keto, Low-Carb, GF)

 

Sausage Cheeseballs (Keto, Low-Carb, GF)

Times, they are a-changin’ for my little family!

I am one proud mama. I have two great kids, and they are both moving on to bigger adventures in June. Oh, I knew they would spread their wings and fly, I just never imagined it would be within days of each other.

Wes is marrying the love of his life in June. He has lived at home throughout college and early career. Wes is a teacher and a coach and has a passion for both that I never imagined he would when I was struggling with him to get homework done or study for tests. He has found a perfect mate, and I wish them nothing but happiness forever.

Savannah does not live at home and has only lived here on and off while in college. She is graduating with her master’s degree in May and starts a new job in Atlanta on June 3rd. She is a go-getter, and I know she will be a fantastic CPA, running her own company in no time. However, it’s one thing for her to live just down the road a bit, but this move will put her hours away. No more going to lunch or dinner together on a whim. I hope all her dreams come true.

Savannah recently shared this Low-Carb Sausage Cheese Ball recipe with me. She is a great cook and takes more risk than I ever have in the kitchen. They are delicious with only one net carb per cheese ball. Refrigerate any leftovers.

 

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Sausage Cheese Balls (Keto, Low-Carb, GF)

Course Appetizer, Breakfast, Keto
Author Amye Melton

Ingredients

  • 1 lb. breakfast sausage cooked, crumbled & drained
  • 4 oz. cream cheese softened
  • 3 lg. eggs beaten
  • 1 c. shredded Cheddar or Monterey Jack cheese
  • 1/3 c. coconut flour
  • 1/2 tsp. baking powder

Instructions

  • Preheat oven to 350℉.
  • While breakfast sausage is still warm add the cream cheese and mix to combine, until there are no cream cheese clumps left.  Allow to cool slightly.
  • Add eggs, one at a time, blending well after each.  
  • Stir in cheese, coconut flour and baking powder until well incorporated. 
  • Set aside for 5 minutes.  The coconut flour will continue to absorb moisture so if it seems runny at first, it won't be.  
  • Line a baking sheet with parchment paper.  Using a small scoop place the sausage balls on the baking sheet.  
  • Bake for 18 to 20 minutes.  

Notes

Makes 28 cheese balls.
Net Carbs:  1 g.; Fat:  10 g.; Protein:  4 g.;  Calories:  115