A low carb or keto diet doesn’t have to always mean you miss out on the foods you love the most. Growing up in the south, light, buttery biscuits with breakfast is a favorite food for many of us. Unfortunately, those traditional biscuits aren’t low carb or gluten free. However, our love for those biscuits has led to us creating a keto-friendly version that is just as tasty!

This biscuit recipe only requires about 20 minutes to bake and can be made ahead of time. We love to freeze these biscuits and then thaw them out for those days or weeks that we know will be especially busy.

What You Will Love About this Recipe

• Easy. This recipe is incredibly simple and only requires a handful of ingredients.
• Classic, Delicious Flavor. There are many keto biscuit recipes out there but few offer that classic breakfast biscuit flavor like your grandmother used to make. This recipe creates that light, fluffy breakfast biscuit but it is keto-friendly with less than 6 net carbs per biscuit!
• Versatile. These biscuits are great because they go well with so many other foods. Serve them with sausage, ham, bacon, or fried chicken just to name a few!
• Make ahead of time. This recipe is great for meal prepping. Make them ahead of time so your busy mornings don’t include having to prepare breakfast from scratch.

Ingredients for Keto Biscuits

As always, this is a quick overview of the ingredients you will need to make low-carb biscuits and some substitution suggestions. These biscuits do not have many components, so this is the kind of recipe where the quality of ingredients matters.

• Cream Cheese: full-fat or reduced-fat cream cheese will work in this recipe. Just be sure the cream cheese has softened before you begin, or microwave in 10-second increments until it is soft and can be stirred easily.
• Shredded Cheese: cheddar or sharp cheddar cheese produces the best taste and texture.
• Eggs: size large eggs are used for this recipe.
• Super fine blanched almond flour: we do not recommend an alternative like coconut flour with this recipe. Almond flour provides a light, fluffy texture which is perfect for biscuits. Coconut flour is more dense and provides a texture similar to cake which is not ideal for a biscuit recipe.
• Baking powder and salt: Provides some lift to help keto biscuits rise
• Heavy cream: A higher fat content in heavy cream makes it a great choice for keto biscuits. However, if you’re not on a keto diet and simply wish to reduce carbs, you could use plain, unsweetened almond milk.
• Butter: we recommend unsalted butter for this recipe

How to Make the Best Keto Biscuits

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. The best part about this recipe is that it doesn’t require any fancy kitchen equipment or hard-to-find ingredients. Follow the step-by-step guide below to make these amazing keto breakfast biscuits.

Make the Dough

Preheat the oven to 350 degrees. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter. Stir until combined.

Chill and Bake

Next, chill the dough for 10 minutes. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and pat it into biscuit shapes. Remember, you want the dough to be nice and thick, like the photos. Place the biscuits onto a greased or silicone-lined baking sheet. Then bake for 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melted butter.

Storage and Reheating Instructions

• Reheating Instructions: To reheat the biscuits wrap in a paper towel and microwave in 30-second increments until warmed though.
• Refrigerator Storage: Allow to cool completely, then place in an airtight container and store in the refrigerator for up to 4 days.
• Freezer Storage: These biscuits can be frozen for up to six months. Allow to cool completely, then place in a freezer safe bag or container before freezing.

Tips and Tricks for the Best Keto Biscuits

• You can use unsweetened almond milk instead of heavy cream, if you want, but the fat content decreases. That’s great if you’re just low-carb, but you want a high fat content if you are keto.
• The dough should be relatively thick. Make sure you don’t over-mix the dough.
• Combine these biscuits with sausage, eggs, bacon, country ham, or any other breakfast protein for a complete, delicious breakfast whether you’re at your kitchen table or eating on-the-go!

Other Keto Biscuit Variations

This keto biscuit recipe creates that classic breakfast biscuit only with much fewer carbohydrates. We have also made several other biscuit variations that are great for breakfast or as a side dish with dinner.

• Ham and Cheese Biscuits– These Keto Ham and Cheese Biscuits are a great on-the-go breakfast. Each soft, fluffy biscuit is loaded with cheese and ham and is less than 2 net carbs!
• Cheddar Garlic Biscuits– These cheddar garlic biscuits are a perfect low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor! 
• Sausage Cheddar Biscuits– These are made with sausage and are loaded with flavor and have less than two net carbs each. Pair with scrambled eggs and enjoy the perfect keto breakfast! 
• Keto Sausage and Biscuits– This sausage and biscuit recipe is everything you love about a traditional sausage and biscuit but with fewer carbs!
• Three Cheese Biscuits– These Keto Three Cheese Biscuits are loaded with sharp cheddar, mozzarella and fresh basil and just 2 net carbs each!  

Keto Biscuits FAQ

Other Keto Breakfast Recipes

• Keto Pancakes
• Low Carb Breakfast Casserole
• Ham and Cheese Bites
• Bagel Breakfast Sandwiches
• Cinnamon Roll Chaffle

Yield: 6

The Best Keto Biscuits

Print

This keto biscuit recipe offers that classic buttery flavor and light biscuit texture only these biscuits have about 3 net carbs per serving! This recipe is surprisingly simple and can even be made ahead of time!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 3 ounces softened cream cheese
• 1 cup shredded cheddar cheese
• 2 large eggs
• 2 cups super fine blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 tablespoon melted butter

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps.
3. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter.
4. Stir until combined. Chill the dough for 10 minutes.
5. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and it pat into biscuits shapes. Remember, you want the dough to be nice and thick like the photos.
6. Place the biscuits onto a greased or silicone-lined baking sheet.
7. Bake 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melter butter.

Recommended Products

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• 
  USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

6

Serving Size:

1 Biscuit
Amount Per Serving: Calories: 398Total Fat: 35gCholesterol: 106mgSodium: 382mgCarbohydrates: 6.4gNet Carbohydrates: 3.7gFiber: 2.7gSugar: 0.3gProtein: 15g

The post The Best Keto Biscuits appeared first on The Best Keto Recipes.

This easy pumpkin mousse recipe is perfect for the holidays! There’s nothing better than a light, creamy mousse for an impressive dessert — Our Keto Chocolate Mousse is a beloved favorite for a reason! But the work involved often means I don’t have time or energy to make it for our parties. This time we made a shortcut–We’re adding cream cheese into the mix to create an easier mousse that still delivers that velvety texture!

This deliciously creamy pumpkin mousse is made low-carb and keto-friendly with brown sugar monk fruit sweetener, but you’re welcome to use your preferred alternative sweetener. This makes it a great diabetic-friendly dish to bring to Thanksgiving! Each jar has under 4 net carbs, so it won’t cause major sugar spikes and is great for the keto diet. This recipe is easy to make ahead of time, so whip up a batch a couple days ahead of the holidays and have them chill in the fridge. You can focus on guests and the main entree, knowing your amazing pumpkin dessert is just waiting for you to dig in!

How to Make Keto Pumpkin Mousse

This simple shortcut mousse recipe comes together easily without a ton of work! Here’s a step-by-step guide to making these cups of fluffy, delicious pumpkin mousse.

Whip cream

In a mixing bowl, whip the heavy cream until soft peaks are forming. This should take about 2-3 minutes if you’re using an electric mixer, but it will likely take longer if you’re whisking by hand.

Whip cream cheese

In another mixing bowl, whip the softened cream cheese until light and fluffy. Add in the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whip until all ingredients seem well incorporated.

Combine

Fold the whipped heavy cream into the pumpkin cream cheese mixture. Be very gentle when doing this–If you work too vigorously, you can pop all those great air bubbles you just worked to create! Just slowly, carefully fold the whipped cream in until there are no white streaks visible.

Chill

Transfer the pumpkin mousse to individual containers, cover, and chill in the fridge for at least two hours. For the “prettiest” look, I found that putting the mousse in a ziplock bag, cutting the corner, then piping it into jars was the most successful.

How to Serve Pumpkin Mousse

We love this easy mousse recipe topped with crushed keto cookies (store-bought or homemade), some homemade whipped cream, and a little cinnamon or extra pumpkin pie spice. If you want to be super extra, consider adding some keto caramel sauce! It should be served chilled, so keep it in the fridge until ready to serve.

How to store keto mousse

This recipe is best kept in an airtight recipe in the fridge up to 3 days. I prefer to store mine in a ziplock bag, then when I’m ready to serve, I can just cut one corner off and squeeze it into cups. This method looks a bit cleaner and nicer than just spooning it into jars.

Pumpkin Mousse FAQs

Yield: 4 servings

Pumpkin Mousse

Print

This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, softened to room temperature
• ¾ cup pumpkin puree
• ¾ cup brown sugar monkfruit
• 1 ½ tsp pumpkin pie spice 
• 1 tsp vanilla extract
• Optional: top with whipped cream and/or crushed keto cookies

Instructions

1. In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes). 
2. In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined. 
3. Fold in the whipped heavy cream. 
4. Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!

Notes

This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling. 

This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture! 

You can easily double or triple this recipe to make more servings for a crowd! 

I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 324Total Fat: 31.3gCholesterol: 94.6mgSodium: 233.6mgCarbohydrates: 5.1gNet Carbohydrates: 3.7gFiber: 1.4gSugar: 2.6gProtein: 5.4g

The post Easy Pumpkin Mousse Recipe appeared first on The Best Keto Recipes.

Juicy and Tender Southwestern Chicken

I love southwestern food. There’s something so special about the way the seasonings and chilies pair together. And chicken is easily my favorite protein when making southwestern dishes. So it probably goes without saying that I love this Santa Fe chicken recipe. The meat is perfectly cooked, juicy, and packed with spices. Cheese, cream cheese, and cream make the dish rich and decadent, while green chilies and chili powder give it a nice kick. There’s just so much flavor in this dish.

It’s also very easy to make. This Santa Fe chicken recipe uses ingredients that you’re likely to already have on hand and takes less than 30 minutes to make. It’s an easy dish to make whenever you’re craving restaurant-quality chicken at home.

Why You’ll Love This Keto Chicken Recipe

Whether you need a fun and fancy meal on the weekends or some quick protein on a weekday, this is a great dish to make. Here’s why I know you’ll love making it … and eating it!

• So easy. Despite being jam-packed with flavor, this is a really easy recipe to make. It only takes 25 minutes, and it’s a simple recipe to follow. You can easily make this Santa Fe chicken recipe after work and not feel stressed.
• Low carb. If you’re looking for a tasty protein-packed dinner, this recipe is for you. It’s loaded with protein from the chicken breasts, and each serving has only 6.7 net carbs. Anyone on a low-carb diet needs to try making this dish. 
• Decadent. This keto chicken may be high in protein and low in carbs, but it’s still super decadent. It has just enough cheese, cream cheese, and cream to be incredibly rich. It tastes so creamy, but you’ll still feel good after eating it. 

Southwest Chicken Ingredients

Here’s everything you need to make this tender, juicy, and spicy chicken. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Olive oil – You could also use another neutral oil such as avocado oil if you prefer
• Chicken breasts – Small boneless, skinless breasts work best for this recipe. If you prefer using boneless skinless chicken thighs, that would work, too.
• Spices: for this recipe, you will need cumin, chili powder, garlic powder, salt, and pepper.
• Onion, Peppers, Ro-tel – I use a yellow onion for this recipe, but white and red onions will also work. This is best with both red and green bell peppers, but other combinations will work. Make sure to drain the can of Ro-tel (or your favorite brand of canned tomatoes with green chilies).
• Heavy cream: no subs here! Regular milk or almond milk will not give you the same results.
• Chicken broth: vegetable broth can be substituted if needed. You can easily make your own Chicken Stock for a super flavorful ingredient that costs you barely anything at all.
• Cream cheese: full-fat cream cheese melts best. Allow it to come to room temperature before melting for the smoothest texture.
• Shredded cheddar cheese: For best results, shred your own cheese, but pre-shredded works fine too. 

How to Make Santa Fe Chicken

Here’s how to make this quick and easy keto chicken recipe. All you need is a skillet, spatula, and spoon.

Season & cook chicken

In a small bowl, mix together the spice blend (cumin, chili powder, garlic powder, salt, and pepper). Once well mixed, sprinkle this all over both sides of the chicken breasts. Make sure each piece is well covered for flavor in every bite.

Place a large skillet over medium heat, then add olive oil. Once shimmering, place the meat in the pan and sear until nicely browned. This usually takes about 2-3 minutes, then flip and repeat. Remove the chicken from the pan and set aside.

Sauté the veggies

Add the remaining olive oil to the skillet, then add bell peppers, onions, and garlic. Sauté for about 4-5 minutes or until vegetables are soft.

Make the sauce

Add the drained tomatoes and green chilies, chicken broth, cream cheese, and heavy cream. Turn the heat down to medium-low and stir until cream cheese is completely melted.

Make it cheesy

Add part of the cheddar cheese to the skillet and stir until it melts. Once smooth, place the chicken back in the skillet and top them with the rest of the shredded cheese.

Finish cooking

Put the lid on the skillet and simmer over low heat until chicken is cooked all the way through. This should take approximately 6-8 minutes. I recommend using a meat thermometer and removing from the heat once the chicken reaches 165 degrees F in the center.

Serve

This southwestern chicken is wonderful to eat all on its own, but I love to serve it on top of zucchini noodles or cauliflower rice. It’s also great when served with a veggie side dish. Here are a few of my favorites.

• Zucchini Fries
• Air Fryer Broccoli
• Keto Mashed Cauliflower
• Cucumber and Avocado Salad

Store

Leftover Santa Fe chicken can be stored in an airtight container in your fridge for up to 3 days. Make sure chicken is completely cooled before refrigerating or freezing. Keep scrolling for freezing and reheating instructions.

Freeze

You can definitely freeze this low-carb chicken recipe. Make sure it is cooled completely, then store it in an airtight container in the freezer for up to 3 months. Make sure to defrost or thaw the chicken entirely before reheating it (preferably over night in the fridge).

Reheat

This dish is best rewarmed in an oven at 350 degrees F for about 10 minutes. You can also microwave it, but I recommend using 50% for 1 minute intervals until warmed throughout. This helps prevent any exploding chicken making a mess in your microwave!

Tips and Tricks for the BEST one pan chicken

If you’re going to make this keto chicken, then make sure to try out some of these tips.  

• Use low-sodium chicken broth. I like to use a low-sodium stock when making this recipe. There are a lot of salty ingredients in this dish, and it can get too salty if the broth is also packed with sodium. If you use a low-sodium broth, then you can more easily control the amount of salt in the recipe. Once the sauce is done, taste it and add more salt if necessary. You could make your own Chicken Stock as well!
• Check the temperature. I always use an instant-read thermometer when cooking chicken. That way I can stop cooking the meat as soon as it reaches 165F. Using a thermometer is more accurate than using cooking time, and will help you make sure that the chicken breasts aren’t overcooked at all. 
• Garnish. This recipe is amazing when topped with chopped scallions, cilantro, and pickled jalapeños. But you can add any of your go-to toppings, including fresh jalapeños, sour cream, avocado, and hot sauce. This chicken dish is a lot better when topped with fun garnishes, so make sure to add your favorites.

More Easy Keto Chicken Dinners

I never get tired of eating chicken. If you’re like me, then you’ve got to try some of my other favorite keto chicken dishes.

• Crockpot Buffalo Chicken – This easy slow cooker recipe makes the best filling for sandwiches, lettuce wraps, nachos, and more! This is perfect for meal prep.
• Slow Cooker Zesty Ranch Chicken – This chicken recipe has just a little kick from pepperoncini. It makes the BEST quesadillas and nachos!
• French Onion Chicken – Forget slow cooking onions all day long. This keto chicken dinner makes quick work of these traditional, delicious, cheesy flavors.
• BBQ Chicken and Smoked Sausage Skillet – Packed full of protein and healthy veggies! This is great in a skillet or on the Blackstone.
• Blackened Chicken and Brussels Sprout Chicken – Bring out the absolute best in these healthy Brussels sprouts with an easy blackening seasoning! Chicken stays nice and juicy while the sprouts get tender.
• 50+ Easy Chicken Breast Dinners
• Keto Chicken Meal Prep Ideas

Yield: 4 servings

Santa Fe Chicken

Print

This Santa Fe chicken recipe is juicy, tender, and has a perfect kick of spice. It's rich and flavorful, and only takes 25 minutes to make.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 tablespoons olive oil, divided
• 4 small chicken breasts, boneless and skinless
• 1 teaspoon cumin
• 1/2 teaspoon EACH chili powder, garlic powder. salt, black pepper
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 (10-ounce) can Ro-tel (tomatoes with green chilies), drained
• 1/4 cup heavy cream
• 1/3 cup chicken broth
• 2 ounces cream cheese
• 1 cup shredded cheddar cheese, divided
• Cilantro, green onions, and pickled jalapeños (optional garnishes)

Instructions

1. Combine the cumin, chili powder, garlic powder, salt, and pepper in a small bowl, then set aside.
2. Heat a large skillet over medium heat, then add 1 tablespoon of olive oil.
3. Sprinkle the spice mixture on both sides of the chicken.
4. Sear the chicken in the skillet for 2-3 minutes per side until nicely browned, then remove and set aside.
5. Add the remaining olive oil to the skillet, then add the onion, garlic, and bell peppers. Sauté for 4-5 minutes until softened.
6. Add the Ro-tel, heavy cream, chicken broth, and cream cheese, and reduce the heat to medium-low. Stir until the cream cheese melts entirely.
7. Add 1/2 cup of the shredded cheese to the sauce and stir until the cheese is melted.
8. Put the chicken back in the skillet, and cover with the remaining cheese.
9. Place a lid on the skillet and simmer over low heat for 6-8 minutes, or until the chicken reaches an internal temperature of 165F.

Notes

• Store in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
• Reheat in a 350F oven for 10 minutes.

Recommended Products

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• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

1 chicken breast + 1/4 cup sauce
Amount Per Serving: Calories: 417Total Fat: 27.5gCholesterol: 134.8mgSodium: 957.5mgCarbohydrates: 7.9gNet Carbohydrates: 6.7gFiber: 1.2gSugar: 2.2gProtein: 34.5g

The post Santa Fe Chicken appeared first on The Best Keto Recipes.

I’ve never met a cheesecake I didn’t like. Our families love of cheesecake runs deep, and these Lemon Cheesecake Bars are no different! This refreshing dessert features a buttery crust, lemon vanilla cheesecake layer along with a lemon pecan crumble topping. These cheesecake bars are everything you want from a low carb dessert, sweet, light and so satisfying!

Reasons You’ll Love this Recipe

• Refreshing Flavor: The combination of creamy cheesecake with the zesty, tart taste of lemons creates a delightful contrast. The lemon flavor adds a bright and refreshing note that cuts through the richness of the cheesecake, making it a perfect dessert for those who enjoy a balance of flavors.
• Versatile: Cheesecake is a versatile dessert that can be enjoyed for any occasion. You can make as written with the crumb topping or skip that and opt for fresh whipped cream.
• Dietary Restriction Friendly: this recipe is sugar-free, low-carb, keto-friendly, gluten and grain free! It works quite well for a variety of different diets or dietary needs.

Ingredients for Lemon Cheesecake Bars

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe scroll to the recipe card below. To make perfect lemon crumb bars you will need:

• Almond flour: do not substitute coconut flour in this recipe. The absorbancy rate is very different and they are not 1:1 subs.
• Butter: salted or unsalted butter will work in this recipe.
• Sweetener: I suggest confectioners monkfruit, but Swerve will also work. If you aren’t worried about carbs regular confectioners sweetener will also work.
• Egg: size large egg
• Sour Cream: full fat or reduced fat will work.
• Lemon Juice and Zest: you will need two large or three small lemons for this recipe.
• Vanilla extract: pure vanilla is preferred and adds depth and flavor that balances the lemon.
• Pecans: used only in the crumble topping. You can swap these for another nut such as walnuts or almonds. You can also use whole, halves, or chopped.

How to Make Lemon Cheesecake Crumb Bars

In addition to the ingredients listed above you will need an 8×8 pan, foil or parchment paper as well as an electric mixer and bowls. It is very important to use the correct size pan, if you use a 9×9 pan the bars will be too thin and there will not be enough dough to cover the bottom of the pan. I have documented the entire process below so you can make the best cheesecake bars at home!

Make the Crust

The first thing you will need to do is prepare your pan. Line an 8×8 square baking pan with foil or parchment paper. Lightly spray with cooking oil to prevent the crust from sticking to the pan. To make the crust combine the almond flour, sweetener, and melted butter in a mixing bowl until a thick dough forms. Press the dough into the prepared pan, making sure to spread the dough all the way to the edges and evenly across the pan.

Make the Lemon Cheesecake Layer

The cheesecake layer is equally simple. Add the cream cheese, sour cream, egg, sweetener, zest, lemon juice, and vanilla extract to a mixing bowl and cream with an electric mixer. When the mixture is smooth and creamy spoon it over the crust. Use an offset spatula to spread the cream cheese layer into an even layer.

Make the Pecan Crumble

The final step in the assembly process is to make a quick crumble topping. If you have a food processor this is a cinch. Just toss in the ingredients and pulse until the mixture resembles coarse crumbs. Just remember the butter needs to be nice and cold! If you do not have a food processor simply add the ingredients to a bowl and use a pastry cutter to cut the butter into the flour until it resembles a crumb mixture. Next, just sprinkle this over the lemon cheesecake layer.

Bake

Bake the cheesecake bars in a preheated 350 degrees oven for 25-30 minutes. Place the bars in the middle or bottom rack of your oven. Keep an eye on the bars as they hit the 15-20 minute mark. If the crumble topping is browning too quickly for your liking simply place a piece of foil loosely over the top of the bars to prevent further browning. Just be sure you do not tightly place the foil on the cheesecake as it will hold in moisture.

Serve

Allow the bars to come to room temperature before placing them in the refrigerator. Chill the bars for at least 2 hours before slicing. 

Tips for the Best Cheesecake Bars

• High-quality ingredients: The quality of your ingredients can significantly impact the final result. Opt for high-quality cream cheese, fresh eggs, fresh lemon juice and zest, and pure vanilla extract to ensure a rich and delicious flavor.
• Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
• Bake at the right temperature and time: Follow the recipe instructions for baking time and temperature. Overbaking can lead to a dry and cracked cheesecake, while underbaking may result in a runny center.
• Let it cool. Allow the cheesecake to cool completely at room temperature after baking. If you place the hot cheesecake in the fridge to chill it will build up condensation and ruin the texture of the crumble and the crust.
• Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner. 

Storage and Freezing

You can keep these cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container. You can also freeze by wrapping in plastic wrap, and then placing it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight. 

Recipe FAQ

Sugar Free Cheesecake Recipes

• Chocolate Chip Cheesecake Bars
• Cranberry Cheesecake Bars
• Mocha Cheesecake
• Keto No Bake Cheesecake
• Butter Pecan Cheesecake

Yield: 12

Lemon Cheesecake Bars

Print

Lemon Cheesecake Bars are the perfect summer dessert! These keto-friendly lemon crumb bars feature a buttery crust, lemon cheesecake layer and a delicious pecan crumb topping! Each refreshing bar has about 3 net carbs!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Crust

• 6 tablespoons butter, melted
• 1 1/4 cup blanched super fine almond flour 
• 2 tablespoons confectioners monkfruit sweetener

Lemon Cheesecake

• 2 (8 ounce) blocks cream cheese, room temperature
• 1 large egg, room temperature
• 1/4 cup sour cream
• 1/2 cup confectioners monkfruit sweetener
• 2 tablespoon lemon juice
• 1 tablespoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Crumb Topping

• 2.5 tablespoons cold butter
• 1/4 cup blanched super fine almond flour
• 1/4 cup pecans
• 1 tablespoon confectioners monkfruit sweetener

Instructions

1. Preheat the oven to 350F. Line an 8x8-inch pan with aluminum foil or parchment paper.
2. Combine the melted butter, almond flour, and sweetener in a small bowl.
   Press the crust into a lightly greased foil-lined pan, and set aside.
3. For the cheesecake filling combine the softened cream cheese, egg, sour cream, confectioners monkfruit, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Beat the mixture with an electric mixer until smooth.
4. Spoon the mixture over the crust.
5. To make the crumble topping add cold butter, almond flour, pecans, sweetener, and lemon zest to a bowl or food processor. If using a food processor pulse until the mixture resembles a course crumb topping. If using a bowl use a pastry cutter to cut the butter into the flour mixture until a crumble topping forms.
6. Sprinkle the crumb topping on the cheesecake bars.
7. Bake the cheesecake 25-30 minutes until the cheesecake has set in the center. If the crumble topping begins to brown too quickly place foil loosely over the top of the cheesecake.
8. Allow the bars to come to room temperature before placing in the refrigerator. Chill the bars at least 2 hours before slicing.

Notes

Be sure to use a square 8x8 baking pan, if you use a 9x9 your bars will be very thin and the cooking time will be off.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)
• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 331Total Fat: 27gCholesterol: 78mgSodium: 158mgCarbohydrates: 4gNet Carbohydrates: 3.1gFiber: 0.9gSugar: 0.9gProtein: 6.2g

The post Lemon Cheesecake Bars appeared first on The Best Keto Recipes.

Summer desserts should be easy, simple, and require no baking! These No Bake Cheesecake Parfaits fit the bill perfectly! This is a treat I have been taking to cookouts for years. In my opinion, it is the perfect party food because it is easy, requires very few ingredients and you can double or even triple the recipe if needed. It is also low carb, keto-friendly, gluten and grain free so it fits a wide range of dietary restrictions. Though these treats look quite impressive they are actually incredibly simple to make. I have documented the entire process below so you can see exactly how to make the best no bake cheesecake.

Reasons you will Love This Cheesecake Recipe

• EASY: this recipe is so easy, you just need a bowl, electric mixer, and saucepan! In addition to the simple kitchen items needed this recipe requires basic ingredients you probably have on hand.
• VERSATILE: You can easily adjust this recipe to your own tastes. You can use different fruit, extract or add-ins to create the perfect dessert.
• NO BAKE: No need to heat up the oven for this treat! In fact, if you prefer to use only fresh berries and skip the sauce this recipe becomes a completely no-cook dish!

Ingredients for No Bake Cheesecake

Below is a quick overview of the ingredients needed and why. For the complete, printable recipe scroll to the recipe card below. 

• Cream Cheese: full-fat or reduced-fat cream cheese will work, just be sure to soften it at room temperature before using.
• Monkfruit Sweetener: this is a low-carb, sugar-free sweetener.
• Sour Cream: this balances the cream cheese and sweetener as well as creates a rich and creamy texture.
• Heavy Cream: no substitutions for this ingredient, this is responsible for the volume in these cheesecake jars. When using an electric mixer heavy cream becomes stiff and creamy like whipped cream. 
• Vanilla Extract: adds richness and depth to the dish. 
• Berries: I use strawberries and blueberries. You will need this to make the sauce as well as fresh berries. 

How to Make No Bake Cheesecake

In addition to the ingredients listed above you will need a few mixing bowls, a saucepan for the berry sauce, and jars for serving! To make the best no-bake cheesecake just follow the instructions below:

Make the Homemade Berry Sauce

To make homemade berry sauce you need to add strawberries, confectioners monkfruit, and vanilla in a saucepan. Heat the mixture over medium-high heat until it begins to simmer. Stir the mixture and reduce the heat to medium for approximately 10 minutes, stirring occasionally. When the mixture has reduced and begun to thicken remove from heat. Allow the sauce to cool completely before adding to the cheesecake mixture.

Mix the Cheesecake Ingredients

In a medium to large size mixing bowl add the softened cream cheese and sweetener. Use an electric mixer to cream the mixture until it is smooth. Next, add the sour cream and vanilla extract and beat the mixture again until combined. The final step is to add the heavy cream and beat the mixture until it has doubled in volume and is thick, fluffy, and creamy like the second photo above.

Assemble the Cheesecake Parfait

Layer the cheesecake jars as you see in the photos. Begin by adding the cheesecake mixture, then the cooled strawberry sauce, and fresh berries, and repeat! I used these jars and it fills 6 very full jars. 

Serve

After assembling these jars chill for at least 1 hour. You can serve it with extra strawberry sauce or whipped cream on the side, but personally, I think these are delightful as is! One thing to consider is as written this makes 6 servings. This is a very indulgent treat, it is definitely possible to put this in smaller tasting cups to stretch this to 12 servings.

Storage

Store these jars in an airtight container in the fridge. This cheesecake parfait can be stored for up to 4 days, although I do find the fresh berries in the jars tend to soften after 2 days. 

Are Strawberries Keto?

Fruit is a controversial topic among keto dieters. The truth is, it can be confusing because fruit does contain carbohydrates as well as natural sugars. Fortunately, most fruits contain fiber which brings the net carb count down. For strawberries specifically, this is a keto-friendly fruit if you watch your portion sizes. You can read more about keto-friendly fruits in these resource guides below:

• Are Strawberries Keto?
• Are Blueberries Keto?
• Are Cherries Keto?
• Are Bananas Keto?

Tips and Tricks

• Make it your own, add cocoa powder, peanut butter powder or instant espresso powder for different flavor options
• Use a different low-carb fruit such as blackberries or raspberries, just remember if you are sensitive to the seeds you will need to strain the sauce mixture.
• Use softened cream cheese for the best results. Cold cream cheese is harder to blend and will not incorporate with the other ingredients as well.
• Make the strawberry sauce first and allow it to cool as you make the cheesecake. 
• Use an electric mixer, this can be a handheld or stand mixer. It will be very difficult to whip the cream cheese and heavy cream as well as you need to for the correct consistency. 

Recipe FAQ

Keto Cheesecake Recipes

• Cranberry Cheesecake Bars: a shortbread cookie crust, vanilla cheesecake layer, with a delicious cranberry sauce.
• Pecan Pie Cheesecake Bars: the two best desserts meet to make one out of this word dessert.
• Raspberry Cheesecake: a stunning cheesecake with fresh raspberry swirl.
• Blueberry Swirl Cheesecake: vanilla paired with blueberries for a decadent treat.
• Keto Chocolate Cheesecake: what is better than chocolate cheesecake? When it is topped with chocolate-covered strawberries.

Yield: 6

No Bake Cheesecake Parfait

Print

This festive No Bake Cheesecake Parfait recipe is the perfect summer treat! An indulgent cheesecake layer is paired with berries for a low-carb dessert perfect for potlucks and parties!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Vanilla Cheesecake Layer

• 8 ounces cream cheese, softened
• 1/2 cup confectioners Monkfruit (or regular sugar if not keto)
• 1/3 cup sour cream
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract

Strawberry Sauce

• 1 1/2 cups chopped strawberries, stems removed
• 2 tablespoons confectioners Monkfruit Sweetener
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional, but helps to brighten the strawberry flavor)

Fresh Fruit Layer

• 1/2 cup chopped fresh strawberries
• 1/4 cup fresh blueberries

Instructions

For the Strawberry Sauce


1. Add the chopped berries, confectioners sweetener, and vanilla extract in a saucepan. Heat the mixture over medium-high heat until it begins to simmer.
   Stir the mixture well and reduce the heat to medium for approximately 10 minutes, stirring occasionally.
2. When the mixture has reduced and begun to thicken remove from heat. Allow the sauce to cool completely before adding to the cheesecake mixture.
   
   For the Cheesecake Layer
   
1. In a medium to large size mixing bowl add the softened cream cheese and powdered sweetener. Use an electric mixer to beat the mixture until it is creamy.
2. Next, add the sour cream and vanilla extract and beat the mixture again until combined. The final step is to add the heavy cream and beat the mixture until it has doubled in volume and is thick, fluffy, and creamy like the second photo above.
   

To Assemble the Parfaits

1. Layer the cheesecake mixture, then the cooled strawberry sauce, chopped fresh berries, and repeat. I used these jars and it fills 6 very full jars.
   

Notes

If you are not keto or low carb you can use regular confectioners sugar.
To make this recipe stretch further for a party assemble them in these 2 ounce tasting cups, you will get 12 small cheesecake parfaits.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)

Nutrition Information:

Yield:

6

Serving Size:

1 jar
Amount Per Serving: Calories: 229Total Fat: 20.9gCholesterol: 61.9mgSodium: 162mgCarbohydrates: 6gNet Carbohydrates: 4.8gFiber: 1.2gSugar: 3.6gProtein: 4.4g

The post No Bake Cheesecake Parfait appeared first on The Best Keto Recipes.

Cheesy Keto Bacon and Asparagus

It’s not exactly breaking news that I love bacon. Who doesn’t? It’s a perfect food. And as much as I love eating slices of bacon for breakfast, this cheesy bacon wrapped asparagus side dish might be my favorite way to serve it. It’s bacon wrapped around cream cheese, parmesan cheese, some amazing seasonings, and asparagus. What’s not to love?

One of my favorite things about this recipe is that it’s rich and decadent from the cheese and meat, but also fresh and healthy from the veggies. So whatever you’re craving, this bacon and asparagus recipe will probably hit the spot. Plus, it only takes 30 minutes to make, so you can whip it up to accompany any meal.

Why You’ll Love This Bacon Side Dish

Here are a few reasons why I know you’ll go crazy for this keto recipe. 

• 30 minutes. I’m a firm believer that side dishes should be quick and easy. No one wants to waste time in the kitchen spending hours on a side. This recipe only takes 30 minutes, and the bulk of that time is spent with the bacon wrapped asparagus in the oven. It’s fast, it doesn’t require much work, and it won’t leave your kitchen a mess! 
• Versatile. This is a great side dish for pretty much any meal. Because it has vegetables, cheese, and meat, it goes with everything. No matter what you’re making for dinner, it will be better with a side of bacon and asparagus.
• Restaurant-quality. Cheesy bacon wrapped asparagus sounds like something you would find on the menu at a fancy steakhouse. And that’s exactly what this dish tastes like! Even though it barely takes any work, it’s an upscale side dish that will impress anyone you cook it for.

Ingredients Needed

Here are the 7 ingredients that you’ll need to make this gluten-free bacon side dish. Scroll to the recipe card at the bottom of the page to see the specific quantities for the ingredients.

• Asparagus
• Bacon – You’ll need to cut the bacon in half.
• Olive oil
• Garlic powder
• Cream cheese
• Grated parmesan cheese – For best results, grate your own parmesan cheese, but pre-shredded works fine.
• Everything bagel seasoning

How to Make Cheesy Bacon Wrapped Asparagus 

This perfect side dish only takes 30 minutes to make. Here’s how to do it.

• Prep. Preheat your oven to 400F.
• Make the filling. Add the cream cheese, parmesan cheese, and everything bagel seasoning to a bowl, and mix to combine.
• Season the asparagus. Toss the asparagus in the oil, and season with garlic powder.
• Divide. Portion the asparagus into 8 even piles.
• Stretch the bacon. Take each half-slice of bacon and carefully stretch it as far as you can without tearing it. 
• Assemble. Put a large spoonful of the filling and a bundle of asparagus on a piece of bacon. Wrap the bacon around the cheese mixture and asparagus, but don’t wrap it too tightly. Place it on a baking sheet, with the seam of the bacon facing down. Repeat with the other 7 pieces.

• Bake. Put the bacon wrapped asparagus in the oven and bake until the veggies are tender and the bacon is crispy. This should take about 20-25 minutes. 

Tips and Tricks

Here are some of my favorite tricks to use when making this recipe.

• Snap the asparagus. When cooking asparagus, you always want to trim the stalks. The best way to do this is to lightly fold each asparagus piece from the bottom until it snaps. It will naturally break off where you want to trim the asparagus. This keeps you from having chewy, stringy vegetables.
• Tent the asparagus. If you notice that the asparagus tops are burning in the oven, place a piece of aluminum foil over them. That way you can keep cooking this tasty side dish until the bacon is cooked through, without burning the veggies. 
• Save the fat. As the bacon wrapped asparagus cooks, the fat will render and pool on the baking sheet. Take the baking sheet out of the oven occasionally and pour off the excess fat. But don’t throw the fat away! Save it to cook with, because it’s super delicious and tastes just like bacon.

What to Serve it With

As I said, I think this veggie and bacon side dish goes perfectly with almost any entree. But here are a few of my favorite things to serve it alongside.

• Chicken Cordon Bleu
• Perfect Baked Pork Chops
• Tuna Melt Chaffle Sandwich
• Crockpot Turkey Breast
• One Pan Shrimp Creole

How to Store Leftovers

You can keep leftover bacon wrapped shrimp in an airtight container in the fridge for 4 days. Reheat in a 375F oven for 10 minutes, until warm all the way through.

Can You Freeze This Recipe? 

This recipe can be frozen, but the texture of the asparagus will suffer a little bit. Keep the bacon wrapped asparagus in an airtight container and it will last in the freezer for 3 months. Reheat straight from the freezer in a 375F oven for 15 minutes.

More Keto Bacon Recipes

If you’re anything like me, then you can’t get enough bacon! Here are some more of my favorite keto bacon recipes that you should try.

• Bacon Egg and Cheese Rolls
• Candied Bacon
• Chicken Bacon Ranch Soup
• Broccoli Salad with Bacon
• Cheesy Brussels Sprouts with Bacon
• Easy Bacon Wrapped Chicken Breast

Yield: 8 bundles

Cheesy Bacon Wrapped Asparagus

Print

This cheesy bacon wrapped asparagus recipe is the perfect side dish. It's filled with 2 types of cheese and delicious seasonings, wrapped crispy bacon, and only takes 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound of asparagus, trimmed
• 4 slices of thin-cut bacon, cut in half
• 1/4 teaspoon olive oil
• 1/4 teaspoon garlic powder
• 2 ounces cream cheese
• 2 tablespoons grated parmesan cheese
• 2 teaspoons everything bagel seasoning

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix up the cream cheese, parmesan, and everything bagel seasoning. Set aside.
3. Gently toss the asparagus in the oil and sprinkle with garlic powder. Split into 8 piles as evenly as possible.
4. One by one, slowly stretch each slice of bacon as long as you can without tearing it. This will help prevent the bacon from shrinking too much, and helps it to cook a bit faster.
5. Place a heaping teaspoon of the cheese mixture and a bundle of asparagus on a slice of bacon. Wrap, but not too tightly, and place seam side down on a baking sheet. Repeat with the other pieces.
6. Cook the bundles 20-25 minutes under asparagus is tender and bacon is crisp. The time needed will depend on the size of your asparagus and how much the bacon is overlapping.

Notes

• If the tops of the asparagus are beginning to burn before the bacon is crispy, cover just the tops with aluminum foil. Make sure to leave the bacon exposed so it can crisp up.
• Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat in a 375F oven for 10-15 minutes, until heated all the way through.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

4

Serving Size:

2 bundles
Amount Per Serving: Calories: 201Total Fat: 17gCholesterol: 35.5mgSodium: 386mgCarbohydrates: 5gNet Carbohydrates: 2.6gFiber: 2.4gSugar: 2.4gProtein: 8g

The post Cheesy Bacon Wrapped Asparagus appeared first on The Best Keto Recipes.

Cheesy Keto Dinner Rolls in 30 Minutes

Almost every meal is made better if you add some dinner rolls to the menu. Rolls are the perfect side dish: they’re delicious on their own, help balance out a meal, and can be used to sop up any extra sauce or juice. These keto dinner rolls are some of my absolute favorites. They’re so rich and cheesy, with both mozzarella and cream cheese. But they’re still light and fluffy, with a hearty flavor from the almond flour and flaxseed meal.

And best of all? They’re so easy to make. They only take about 15 minutes of prep work, and another 15 minutes in the oven. And then, just like that, you’ll have the perfect sidekick for just about any meal! 

Why You’ll Love This Keto Dinner Roll Recipe 

This is one of my go-to bread recipes. Here’s why I think you’ll love it. 

• Quick and easy. This recipe only takes about 30 minutes to make, and it only uses a handful of ingredients. You can easily throw them together for any weeknight meal. 
• Super cheesy. Everybody loves cheese. But most bread recipes that have cheese in them aren’t actually very cheesy. This recipe has a large amount of both cream cheese and shredded mozzarella cheese, and you can taste both. It’s one of the cheesiest bread recipes I’ve ever tried.
• Way better than store-bought. Unfortunately, most keto bread at the grocery store is pretty disappointing. They’re usually dense, bland, and super dry. I promise you these keto rolls are better than any keto bread that you’ll find at the grocery store!

Ingredients Needed 

Here are all the ingredients you need to make these cheesy 30-minute keto dinner rolls.

• Shredded mozzarella cheese – You can shred your own cheese if you want, but pre-shredded works just fine for this recipe.
• Cream cheese – For best results, make sure to use full-fat cream cheese.
• Large eggs – binds the dough and helps provide a fluffy taste and texture.
• Almond flour – If possible, use superfine blanched almond flour. 
• Flaxseed meal – this is what I use.
• Baking powder and Fine sea salt: provides lift, rise and flavor.
• Butter – Butter is optional, but adds extra richness to the rolls. You want to use unsalted butter. 

How to Make Keto Dinner Rolls

Here’s how to make these quick and easy rolls. 

• Prep. Preheat the oven to 400F, and grease a 9×13-inch baking dish. 
• Mix the dry ingredients. Add the almond flour, flaxseed meal, baking powder, and salt to a bowl, and whisk to combine. 
• Prepare the cheeses. Add the cream cheese and shredded mozzarella cheese to a microwave-safe mixing bowl. 

• Melt the cheese. Heat the cheese in the microwave for 30 seconds, then stir. Repeat until the cheese is fully melted. 
• Add the eggs. Put the eggs in the bowl with the melted cheese. 

• Whisk. Whisk the eggs into the melted cheese until everything is mostly combined. 
• Add the wet ingredients to the dry ingredients. Pour the egg and melted cheese mixture into the bowl with the dry ingredients. 

• Mix. Mix the ingredients together until a dough ball starts to form.
• Knead. Knead the dough until it becomes soft and everything is well mixed. This should take about 1-2 minutes. 

• Portion the dough. Divide the dough into 12 equal-sized pieces.
• Make the dough balls. Roll each piece of dough into a ball, and place it in the prepared baking dish, forming a 3×4 grid. 
• Bake. Put the rolls in the oven and bake until golden brown, about 15-18 minutes. 

• Cool. Remove the rolls from the oven and put the baking dish on a wire cooling rack. If you want, you can brush some melted butter over the top. 

Tips and Tricks

Here are some tips for making the best possible keto dinner rolls. 

• Use room temperature eggs. Whenever possible, it’s best to use room temperature eggs when baking. When eggs are at room temperature, they’ll better mix with other ingredients, making the dough smoother. 
• Let cool. These rolls smell delicious, so it’s tempting to eat them while they’re super hot. But the longer you let them cool, the more the rolls will firm up, making the texture much better. 
• Whisk quickly. When you add the eggs, make sure to whisk them in very quickly. If you let them sit in the bowl with the melted cheese, the eggs will begin to cook, which you don’t want to happen. 

Serving Suggestions 

I’m a fan of serving these keto dinner rolls with pretty much any meal. But I think they go perfectly alongside a hearty, saucy entree. Here are a few of my favorite things to serve these rolls with.

• Instant pot pork chops
• Crockpot buffalo chicken
• Sausage and peppers
• Crockpot turkey breast
• Cabbage and sausage soup

How to Store and Reheat Leftovers

You can store leftover keto dinner rolls in the fridge for up to 4 days. Just make sure that you keep them in an airtight container or bag. Reheat them in the microwave on 80% power for 20-30 seconds. 

Can I Freeze Keto Dinner Rolls? 

Absolutely! I like to store them in a double layer of airtight plastic bags, and then they’ll last for 3 months in the freezer. Thaw or defrost completely before reheating in the microwave, or reheat on medium heat in the toaster oven. 

More Easy Keto Breads to Try

Some people think that you can’t have good bread and other baked goods with a keto diet, but that couldn’t be further from the truth! Here are some of my favorites to make.

• Keto pretzel bites with cheese sauce
• Keto cheesy zucchini breadsticks
• Keto garlic bread chaffles
• Keto pizza skillet
• Keto cinnamon twists

Yield: 12 rolls

Keto Dinner Rolls

Print

These Keto Dinner Rolls are perfectly soft and fluffy, you would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes. 

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 3 cups shredded mozzarella cheese (12 ounces)
• 4 ounces cream cheese
• 2 large eggs, at room temperature
• 2 cups almond flour, spooned and leveled (ideally the "superfine blanched" version)
• 1/4 cup ground flaxseed meal, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 tablespoon unsalted butter, melted (optional)

Instructions

1. Preheat the oven to 400F, and grease a 9"x13" baking dish.
2. In a large bowl, whisk together the almond flour, flaxseed meal, baking powder, and salt. Set aside.
3. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat for 30 second intervals, stirring in between until fully melted (about 1 ½ minutes total). Once melted, quickly whisk in the eggs until mostly combined.
4. Mix the melted cheese mixture into the dry ingredients until a thick dough forms.
5. Knead the ball of dough until everything is very well incorporated and you have a soft and cohesive ball of dough, about 1-2 minutes.
6. Divid the dough into 12 equal portions, and roll each portion into a ball. Place into the prepared pan in a 3x4 grid.
7. Bake for 15-18 minutes, or until the center of each roll is golden brown.
8. Remove the rolls from the oven and place the pan onto a wire cooling rack.
9. Optionally, brush each roll with melted butter. Allow rolls to cool completely before serving.

Notes

• I use Bob's Red Mill Superfine Almond Flour (blanched)
• Store in an airtight bag in the fridge for 4 days, or in the freezer for 3 months.
• You can reheat in the microwave on 80% power in 20-second intervals.
• You can grate your own cheese, but pre-shredded works well in this recipe.
• To cut this recipe in half, bake the rolls in a loaf pan or a circle baking pan for 13-15 minutes.
• You can also bake the rolls on a rimmed cookie sheet, just make sure to line it with parchment paper or grease it with cooking spray.

Nutrition Information:

Yield:

12

Serving Size:

1 roll
Amount Per Serving: Calories: 212Total Fat: 8.3gCholesterol: 48.2mgSodium: 447.6mgCarbohydrates: 5.7gNet Carbohydrates: 3.8gFiber: 1.9gSugar: 1.5gProtein: 13.8g

The post Keto Dinner Rolls appeared first on The Best Keto Recipes.

Easy Keto Cheesecake Bars

I think cheesecake is an amazing dessert. First, there is a chewy or crunchy crust. There’s a rich, decadent filling. There’s usually a topping of some sort. What more could you want? These keto blueberry lemon cheesecake bars are one of my favorite ways to make cheesecake. Sweet blueberries and tart lemons are a perfect match. They go so well with the richness of the cream cheese. But the recipe doesn’t stop there. It also has a coconut crumble topping! 

This might sound gourmet. And it definitely tastes gourmet. But it takes less than an hour to make. And because these are bars, it’s a great dessert to bring to a party or potluck. 

Why You’ll Love These Keto Blueberry Lemon Cheesecake Bars

There are many different reasons to love this tart keto dessert. Here are a few reasons why I think you’ll love them.

• Gluten-free. The crust and the crumble topping in this recipe both use almond flour. That means this recipe is entirely gluten-free. 
• Fast and easy. These cheesecake bars are bursting with flavor, but they’re surprisingly easy to make. They take less than an hour, and they don’t require a ton of effort. It’s a great dessert to throw together last minute. 
• Storable. A lot of desserts get worse when you store them. Not these cheesecake bars. They’re just as good out of the fridge as they are at room temperature. That means you can make them in advance! 
• Good party food. Because these cheesecakes are bars, they’re a great food for a party. I make a big batch of these when hosting an event, or when attending a potluck. Everyone will love them, and they’re an easy finger food.

Ingredients Needed

Here are all the ingredients that you need to make these keto blueberry lemon cheesecake bars. Scroll to the recipe card at the bottom of the article to see the exact amounts for each ingredient. 

For the Almond Flour Crust:

• Butter: Make sure to use unsalted butter.
• Almond flour: this recipe was not formulated for coconut flour, I do not recommend any substitutions.
• Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

For the Low Carb Blueberry Sauce:

• Blueberries: It’s best to use fresh blueberries, but frozen ones will also work.
• Water: just a little extra liquid is needed to make this sauce.
• Monkfruit Sweetener: sugar-free, keto-friendly sweetener.

Ingredients for Lemon Cheesecake:

• Cream cheese: room temperature cream cheese.
• Egg yolk: from a size large egg.
• Monkfruit: sugar-free, keto-friendly sweetener.
• Lemon Juice and Zest: you will need 2-3 lemons for this recipe.
• Vanilla extract: it’s important to use 100% pure vanilla extract.

For the Crumble Topping:

• Butter: use unsalted butter for the topping.
• Almond flour: almond flour only, not coconut flour.
• Coconut flakes – Make sure the coconut flakes are unsweetened to keep this recipe keto-friendly.

How to Make Gluten-Free Cheesecake Bars

Here’s how to make the fruity keto dessert. It’s super easy!

• Make the sauce. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan. Simmer until the sauce becomes thick. This should take 10-15 minutes.
• Preheat the oven. Turn the oven on to 350F.
• Prep a pan. Line an 8×8-inch pan with parchment paper or aluminum foil. 
• Make the crust. Add the melted butter, almond flour, and Swerve sweetener to a bowl, and stir to combine. Press the mixture into the pan. 
• Prebake the crust. Bake the crust until it just starts to brown. This should take about 7 minutes. 
• Chill the crust. Remove the crust from the oven and let it cool. 
• Make the filling. Use an electric mixer or a blender to combine the cream cheese, egg yolk, lemon juice, lemon zest, vanilla extract, and Swerve confectioners sweetener into a smooth mixture. Spread it over the crust. 
• Add the sauce. Spoon the blueberry sauce over the top of the cheesecake. 
• Make the crumble. Put the butter, almond flour, coconut flakes, and Swerve sweetener in a food processor or blender. Blend until it has the consistency of crumbs. Sprinkle over the cheesecake.
• Bake. Bake the cheesecake until the top is slightly browned. This should take 18-20 minutes.
• Chill. Allow the cheesecake to cool, then slice it into bars.

Tips for Success

Here are a few tricks and tips for making these tangy cheesecake bars. 

• Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
• Let it cool. Make sure to let the cheesecake crust fully cool before adding the filling. Otherwise, the cheesecake will become a funny texture. Also, make sure to let the finished product cool fully before cutting it. That allows the bars to firm up. 
• Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner. 

How to Store Leftovers

You can keep these keto blueberry lemon cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container.

Can I Freeze This Keto Dessert? 

Yes! I love to keep these bars in the freezer. Wrap the keto dessert in plastic wrap, and then place it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight. 

More Easy Keto Cheesecakes 

I’m a huge fan of keto cheesecakes. Here are a few more recipes for you to try out.

• Triple Chocolate Cheesecake Bars
• Keto Strawberry Cheesecake Bars
• Keto Pumpkin Cheesecake Bars
• Keto Mocha Cheesecake Brownies
• Keto Cranberry Cheesecake Bars

Yield: 12

Keto Lemon Blueberry Cheesecake Bars

Print

These keto lemon blueberry cheesecake bars have a soft crust and a decadent filling. The rich blueberries are a perfect match with the tart lemon and rich cream cheese.

Prep Time 20 minutes

Cook Time 27 minutes

Total Time 47 minutes

Ingredients

Almond Flour Crust:

• 8 tablespoons butter
• 1 1/4 cup almond flour 
• 2 tablespoons swerve sweetener

Low Carb Blueberry Sauce:

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/3 cup of confectioners swerve sweetener

Lemon Cheesecake Layer:

• 1 (8 ounce) block cream cheese
• 1 egg yolk
• 1/3 cup confectioners swerve
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Coconut Crumble Topping:

• 2 tablespoons butter
• 1/4 cup almond flour
• 1/4 cup unsweetened coconut flakes
• 1 tablespoons swerve sweetener

Instructions

For the Blueberry Sauce:

1. Add the blueberries, Swerve confectioners sweetener, and water to a saucepan over medium heat.
2. Simmer the mixture until it becomes thick, approximately 10-15 minutes. Set aside.

For the Crust:

1. Preheat the oven to 350F.
2. Line an 8x8-inch pan with aluminum foil or parchment paper.
3. Combine the melted butter, almond flour, and Swerve sweetener in a small bowl.
4. Press the crust into the foil lined pan.
5. Pre-bake the crust for 7 minutes. It should not be firm, just slightly beginning to brown around the edges.
6. Remove the crust and allow it to cool. DO NOT add the cheesecake layer while it is hot.

For the Cheesecake Filling:

1. Using an electric mixer or small blender, mix the cream cheese, egg yolk, Swerve confectioners sweetener, lemon juice, lemon zest, and vanilla extract until smooth.
2. Spread the cheesecake layer evenly over the crust.
3. Spread the prepared low carb blueberry sauce over the cheesecake mixture.

For the Coconut Crumble Topping:

1. Combine the butter, almond flour, unsweetened coconut flakes, and Swerve sweetener in a small blender or food processor. Pulse until it resembles a crumb like mixture.
2. Sprinkle the crumble over the blueberry layer.
3. Bake 18-20 minutes until the top is lightly browned.
4. Allow bars to cool completely before slicing.

Notes

• To get the cleanest slices, place the cheesecake in the freezer for 15 minutes before cutting into it.
• Store in an airtight container in the fridge for up to 5 days.
• To freeze, wrap in plastic wrap, then store in an airtight container in the freezer for up to 3 months.

Recommended Products

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• 
  Swerve Sweetener, Bakers Bundle, Granular and Confectioners, 12 Ounce, pack of 2

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 256Total Fat: 19.9gCholesterol: 60mgSodium: 67.2mgCarbohydrates: 6.6gFiber: 1.1gSugar: 3.2gProtein: 4g

The post Keto Blueberry Lemon Cheesecake Bars appeared first on The Best Keto Recipes.

One-Pan Keto Cheeseburger Casserole

I’m a huge fan of casseroles. They’re so hearty, comforting, and filling. This keto cheeseburger casserole skillet is one of my favorite casserole recipes. It’s rich, full of melted cheese, and loaded with meat. It has all your favorite cheeseburger elements: ground beef, bacon, cheese, mustard, and onions. But because it’s a casserole rather than served on a bun, it’s keto-friendly. 

It’s also super easy to make. This decadent dinner has a total time of only 20 minutes! That means you can whip it up after work in the middle of the week. This recipe tastes like a cheeseburger and casserole all in one so if you love burgers and casseroles as much as I do, then you’ve got to give this recipe a try. 

Why You’ll Love this Cheesy Keto Dinner

I make this casserole skillet all the time. Here’s why I know you’ll love it as much as I do.

• Quick and easy. The flavors in this cheeseburger casserole are complex. But making it is not. This recipe only uses ingredients that you likely already have in your fridge or pantry. And best of all, prep time is 5 minutes and cooking time is only 15 minutes! 
• Super rich. Sometimes a decadent and hearty meal is exactly what I’m craving. When that’s what I want, this recipe hits the spot. It has ground beef, bacon, cheddar cheese, and cream cheese. It’s packed full of rich ingredients. 
• Storable. I’m a big fan of having convenient meals. Not only is this recipe quick and easy to make, but it’s great for storing in the fridge or freezer. You can make a large batch of this keto cheeseburger casserole and have easy leftovers for a long time.
• No mess. This is a one-pot meal. So you won’t be left with a messy kitchen after making this delicious dinner.

Ingredients Needed

Here’s everything you need to make this meaty and cheesy casserole recipe. Head to the recipe card at the bottom of the article to see the exact amounts for each ingredient.

• Bacon: use your favorite variety.
• Lean ground beef: you can also use ground turkey or chicken if you prefer.
• Onion: I use a yellow onion for this recipe, but a white one will work too.
• Tomato paste: A hint of tomato paste adds an authentic cheeseburger flavor.
• Mustard: just like the tomato paste, the mustard helps add a true cheeseburger flavor. Don’t worry, it is not an overwhelming flavor.
• Cream cheese: this lends to the richness of the dish and makes the texture ultra creamy.
• Broth: Chicken or beef broth will work in this recipe.
• Spices: Onion powder, Garlic powder, salt, and black pepper.
• Cheddar cheese: For best results, grate your own cheese. However, pre-shredded will work fine, too. 

How to Make Keto Cheeseburger Casserole Skillet

Here are the instructions to make this 20-minute cheeseburger casserole recipe. Scroll to the bottom of the page for the printable recipe card with instructions, ingredients, and the amounts.

• Cook the bacon. Heat a skillet over medium heat, and spray it lightly with cooking spray. Add the chopped bacon and cook until it’s crispy. Remove the bacon from the pan and drain all but 1 tablespoon of the grease.
• Sauté the meat and onions. Add the ground beef and onion to the skillet and cook until the meat is browned. Drain any remaining grease from the pan. 
• Make the sauce. Put the spices, broth, mustard, tomato paste, and cream cheese in the skillet. Stir until the cream cheese melts and turns into a sauce.
• Add the bacon and cheddar. Turn the heat to low and place the cooked bacon and shredded cheddar cheese on top.
• Finish cooking. Put a lid on the skillet and cook until the cheese is completely melted. This should take 5-7 minutes. 

Tips for Success

Here are some of my favorite tricks and tips for making this cheesy casserole. 

• Really brown the meat. The secret to getting the best hamburger flavor is to brown the ground beef. Make sure your pan is sufficiently hot before adding the beef, and don’t stir it too often. Let the beef get a good color on it before you add the next ingredients. That ensures that the keto casserole skillet will have a super meaty flavor. 
• Use a large skillet. This recipe is pretty big. Make sure to use a skillet that is big enough to handle the job. The larger your skillet, the more surface area there will be to brown the meat and keep the casserole hot. 
• Get the cheese super melty. Because this casserole is cooked in its own sauce, you don’t have to worry about overcooking it. So make sure that you cook it for a sufficient time so that the cheddar cheese on top becomes runny and gooey. 

What to Serve it With

You can eat this one-pot keto cheeseburger casserole skillet all by itself. But I like to serve it with a nice side dish or two to really make a complete meal. Here are some of my favorite foods to serve with this keto casserole.

• Parmesan Roasted Cauliflower
• Keto Garlic Bread Chaffles
• Cheesy Bacon Wrapped Asparagus
• Fried Cabbage with Bacon
• Crispy Green Bean Fries
• Air Fryer Broccoli

How to Store and Reheat Leftover Cheeseburger Casserole

This dinner will last for up to 4 days in the fridge. Just make sure to store it in an airtight container. Reheat over medium heat for 5 minutes, or in a microwave on 80% power in 30-second increments.

Can This Recipe Be Frozen? 

Yes! I love to freeze this casserole for easy meals. Store it in an airtight container and keep it in the freezer for up to 3 months. Thaw overnight or defrost in the microwave before reheating. 

More Keto Ground Beef Recipes

If you loved this recipe, then don’t worry … there’s more where that came from! Here are a few more of my favorite keto-friendly ground beef dinners.

• Keto Cabbage and Beef Soup
• Keto Tacos
• Bacon Cheeseburger Quesadillas 
• Keto Taco Salad
• Keta Taco Pizza

Yield: 4

Keto Cheeseburger Casserole Skillet

Print

This rich and hearty one-pan keto cheeseburger casserole skillet is packed with ground beef, bacon, cream cheese, and cheddar cheese. It's a perfect weekday meal that only takes 20 minutes to make.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 slices of bacon, chopped into small pieces
• 1 pound ground beef or ground turkey
• 1/2 cup chopped onion (about half of one small onion)
• 2 tablespoons tomato paste
• 1 teaspoon mustard
• 2 ounces cream cheese
• 1/2 cup chicken or beef broth
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Lightly spray with cooking spray.
2. Cook the chopped bacon until crisp, then remove from the skillet and set aside.
3. Drain off all of the bacon grease except 1 tablespoon. Add the ground beef and onion. Brown the meat and drain off any grease.
4. Add the tomato paste, mustard, cream cheese, broth, and spices. Stir until the cream cheese has melted and a sauce has formed.
5. Reduce the heat to low and top with the cooked bacon and cheddar cheese.
6. Cover the skillet and cook on low for 5-7 minutes until cheese is completely melted.

Notes

• Store in an airtight container in the fridge for 4 days, or in the freezer for 3 months.
• Reheat on the stove over medium heat for 5 minutes, or in a microwave on 80% power in 30-second increments.

Recommended Products

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• 
  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick
• 
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the skillet
Amount Per Serving: Calories: 423Total Fat: 27.2gSaturated Fat: 125.7gSodium: 608.9mgCarbohydrates: 5.3gNet Carbohydrates: 4.8gFiber: 0.5gSugar: 3gProtein: 25g

The post Keto Cheeseburger Casserole Skillet appeared first on The Best Keto Recipes.

Easy Keto Chicken in the Slow Cooker

I’m a big fan of using my slow cooker. Especially during the middle of the week. A slow cooker is practically a cheat code for getting rich and flavorful meals on weekdays. This keto slow cooker zesty ranch chicken is the perfect example. It takes less than 5 minutes to get the recipe started, and then the slow cooker does the rest. At the end of the day, you’ll have a perfect keto chicken dinner with basically no work.

The chicken in this recipe is so juicy and tender. You can’t beat the texture of meat that slowly cooks for 8 hours. There’s a kick of spice from pepperoncini peppers and there’s the creamy, decadent flavor of ranch. I like to put this chicken in tacos and sandwiches, or on top of salads. But you can put it on pretty much anything! 

Why You’ll Love This Juicy Ranch Chicken

This is one of my favorite weekday meals. Here’s why I know you’ll love it.

• So easy. Recipes don’t get easier than this one. It only has 5 ingredients in it. And the only thing you have to do is put those ingredients in your slow cooker and turn it on. What could be easier? 
• Versatile. There are endless amounts of foods you could put this zesty ranch chicken on. It goes great in tacos, sandwiches, wraps, sliders, and burritos, or on salads, rice, and pasta. Whatever you’re making, this keto chicken is sure to go with it. 
• Saves well. Because this chicken is made in the slow cooker, you can double or triple the recipe without adding any extra work, if your slow cooker is large enough. It saves really well in the fridge or freezer, so I love to make a large batch to have whenever I need an easy meal.

Ingredients Needed

Here are all of the ingredients that you’ll need to make this juicy slow cooker chicken. Be sure to scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Chicken breasts – Use skinless, boneless breasts for this recipe. They can be fresh or frozen. 
• Butter – You’ll want to use unsalted butter.
• Cream cheese – I use full fat cream cheese when making this dish. 
• Hidden Valley Ranch seasoning mix
• Pepperoncini peppers

How to Make Keto Slow Cooker Zesty Ranch Chicken

Here’s how to make this super simple, mouthwatering chicken dish. As you’re about to see, it’s so easy!

• Add the ingredients. Place all of the ingredients in the slow cooker.
• Cook. Turn your slow cooker on to low, and cook for 8 hours.
• Shred. Shred the chicken and pepperoncini peppers, and serve. 

Tips for Success

Here are some tricks and tips to use when making this keto chicken.

• Check the seasonings. You might notice that this recipe doesn’t have any salt in it. There should be enough salt in the cream cheese, ranch, and pepperoncini peppers to season the chicken. However, the salt level can change depending on your ingredients. After shredding the chicken, give it a taste, and add more salt if needed.
• Shred with forks. The easiest way to shred slow cooker chicken is by using 2 forks. Press the forks into the chicken with the back of the forks pressed against each other. Pull the forks away from each other to shred the chicken. 
• Adjust the spice level. I really love the pepperoncini peppers in this recipe. They give the chicken a little kick. Plus, the vinegar balances out the cream cheese and ranch. If you don’t like spice, you can get rid of the peppers and the recipe will still work just fine. And if you’re a fan of heat, add more pepperoncinis! 

What to Serve With Keto Chicken

You can serve this slow cooker chicken in anything, on anything, or with anything. I love to use it as the meat in a Chicken Salad, or in a Chicken Bacon Ranch Lettuce Wrap. Zesty ranch chicken works wonderfully in Mexican food, so I recommend using it in Quesadillas, or in a Keto Taco Salad.

How to Store and Reheat Leftovers

Leftover keto slow cooker zesty ranch chicken will last in the fridge for up to 5 days, so you can eat it all week long. Store it in an airtight container, and reheat in the microwave in 30-second intervals until it’s warm. 

Can This Recipe Be Frozen? 

You can definitely freeze this keto chicken recipe. Store it in an airtight container in the freezer, and it will last for up to 4 months. Thaw in the fridge overnight, or defrost fully before reheating. 

More Easy Keto Slow Cooker Meals

Slow cookers make it so much easier to have high-quality meals during the week. Here are a few of my other favorite easy keto dinners in the slow cooker.

• Crockpot Salsa Chicken
• Keto Cabbage and Beef Soup
• Crockpot Buffalo Chicken
• Slow Cooker Ginger Garlic Pork Tenderloin
• Crockpot Turkey Breast 

Yield: 6

Keto Slow Cooker Zesty Ranch Chicken

Print

This keto slow cooker zesty ranch chicken is juicy, spicy, and rich. And best of all, it requires basically no work!

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

• 1 1/2 pounds chicken breast
• 1 tablespoon butter
• 4 ounces cream cheese
• 1 (1 ounce) package Hidden Valley Ranch seasoning mix
• 8-10 jarred pepperoncini peppers

Instructions

1. Place all the ingredients in a small slow cooker (I use a 2 quart and it fits perfectly).
2. Cook on low for 8 hours.
3. Stir and shred the chicken and peppers when ready to serve.

Notes

• Store leftovers in an airtight container in the fridge for 5 days, or in the freezer for 4 months.
• Reheat in the microwave in 30-second increments until hot.

Nutrition Information:

Yield:

6

Serving Size:

About 3/4 cup chicken
Amount Per Serving: Calories: 203Total Fat: 9.8gCholesterol: 102.1mgSodium: 163.7mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: .5gProtein: 26.4g

The post Keto Slow Cooker Zesty Ranch Chicken appeared first on The Best Keto Recipes.