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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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KETO CINNAMON ROLL CHEESECAKE

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KETO CINNAMON ROLL CHEESECAKE 🍰🍰

INGREDIENTS:

CRUST
•1 Cup Almond Flour
•4 TBSP Lakanto Classic Monkfruit Sweetener
•1 TSP Ground Cinnamon
•4 TBSP Kerrygold Grass-Fed Salted Butter

FILLING
•16oz Cream Cheese (Softened)
•2 Large Eggs
•5 TBSP Lakanto Classic Monkfruit Sweetener (Divided)
•2 TBSP Ground Cinnamon
•1 TSP Pure Vanilla Extract

ICING
•12 TBSP Lakanto Powdered Monkfruit Sweetener
•8 TBSP Heavy Whipping Cream
•4 TBSP Kerrygold Grass-Fed Salted Butter
•1 TSP Pure Vanilla Extract

INSTRUCTIONS:

CRUST:
1.Pre-Heat the Oven to 325*F.
2.In a Medium Mixing Bowl add 1 Cup Almond Flour, 4 TBSP Lakanto Classic Monkfruit Sweetener, 1 TSP Ground Cinnamon, and mix together to make evenly blended.
3.Melt 4 TBSP of Kerrygold Grass-Fed Salted Butter, and pour over the dry mixture.
4.Stir ingredients together until all of the dry mixture is even soaked with the butter. This may still be dry and crumbly, and that is okay.
5.Line the bottom of your Springform Pan with Parchment Paper to prevent any crust from sticking later on.
6.Press the crust mixture into the bottom of your Springform Pan. We used a 9″ Pan, but you can use a larger or smaller one if you want depending on how thick or thin you want your cheesecake.
7.Bake the crust in the oven for about 7 minutes @ 325*F, and remove and place on the counter.

FILLING:
1.Turn the Oven Temperature down to 300*F.
2.In a Large Mixing Bowl or Kitchen Aid Stand Mixer add 16 Ounces of Cream Cheese (Softened on the counter beforehand).
3.Sprinkle 3 TBSP of the Lakanto Classic Monkfruit Sweetener onto the Cream Cheese, and add 1 TSP Pure Vanilla Extract and the two Large Eggs.
4.Mix the Filling together for a few minutes at medium speed, making sure that there are no remaining lumps from the Cream Cheese.
5.In a small bowl combine 2 TBSP Lakanto Classic Monkfruit Sweetener with 1 TBSP of Ground Cinnamon.
6.Pour approximately half of the Keto Cheesecake Filling on top of the Crust, and sprinkle with about half of the Monkfruit and Cinnamon mixture.
7.Pour the remaining Keto Cheesecake filling into the Springform Pan, and evenly coat the top of it with the remaining Monkfruit and Cinnamon mixture.
8.Bake in the oven at 300*F for about 16 Minutes, or until the center is fully set.
9.Cool the Keto Cheesecake on the counter for about 30 minutes before putting it in the fridge.
10.Refrigerate for at least 2 hours (overnight is generally preferred).

ICING:
1.In a Medium Mixing Bowl add 2 TBSP of softened Kerrygold Grass-Fed Salted Butter, 8 TBSP of Heavy Whipping Cream, 12 TBSP of Lakanto Powdered Monkfruit Sweetener, and 1 TSP of Pure Vanilla Extract.
2.Mix together until the frosting has a consistent texture.
3.Place the Icing into a Piping Bag to frost the Keto Cinnamon Roll Cheesecake, or you could choose to just spread the frosting evenly across the top if you prefer that method too.

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