Recipe Ingredients:

4 (8oz) packages of cream cheese (full fat)

1 cup of sour cream

2 eggs

2 cups of stevia (or comparable sweetner)

1/3 cup of half and half*

1 tsp of vanilla extract

Maple Syrup and Pecan Topping:

1/2 cup of sugar free maple syrup*

1/2 cup of chopped pecans*

* I used more syrup and pecans than stated in this recipe. It’s really to your liking. Heavy cream can be used instead of half & half to be keto friendly.

Recipe Instructions:

1. Add room temperature, softened cream cheese and eggs in a mixing bowl.
2. Next add sour cream, vanilla extract, and half & half and continue blending.
3. Sift in stevia slowly to prevent clumping.
4. Mix on high speed for three minutes or until smooth.
5. Pour batter into a 9″ springform pan and bake at 350 degrees.
6. Bake uncovered for 50 – 60 mins. The cheesecake is done when lightly browned and the center is soft.
7. Let cool, then place in the refrigerator for at least 4 hours.
8. When ready to serve, drizzle a generous amount of sugar free syrup and pecans.

 

 

This is one of our all time favorite snacks (turned meals) in our house!

Prep Time: 10 minutes

Cook Time: 20 minutes (at 425 degree oven)

Ingredients:

2 (8oz) packages of full fat cream cheese

4 toes of fresh garlic

1/2 cup of shredded cheedar cheese (1/4 block)***

12 large jalapeno peppers

1 lb of defrosted bacon

Combine room temperature cream cheese and garlic in a bowl. Then add shredded cheese.

Then deseed (if this is even a word) the peppers. Pre-cook the bacon and cut it into small strips. Next, stuff peppers with the cream cheese mixture.

Cook in pre-heated oven for 20 minutes or until peppers are soft and bacon is cooked thoroughly.

**** Due to cellulose being added to pre-shredded cheese as an anti-caking agent, it is a healthier alternative to purchase block cheese and shred it yourself. Another anti-caking agent is potato starch. This is something that can easily be avoided for the keto lifestyle.