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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 CHEESECAKE BROWNIES

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KETO CHEESECAKE BROWNIES They are so yummy

INGREDIENTS
CAKE MIX:

  • 1/2 cup Butter (at room temperature)
  • 4 ounces unsweetened baking chocolate
  • 3/4 cup Healthy Yum Bleached Almond Flour
  • 2/3 cup Besti Powder Allulose
  • 2 tablespoons of Cocoa powder
  • 2 large Eggs (at room temperature)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon Sea salt (only if using unsalted butter)

CHEESE MIX:

  • 16 ounces cream cheese
  • 3/4 cup Besti Powder Allulose
  • 2 large Eggs
  • 1/2 tablespoon of lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dark chocolate chips (optional)

INSTRUCTIONS

Tap the clocks in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 inch (20×20 cm) tray with parchment paper.

CAKE MIX:

  1. Melt the butter and chocolate in a bain-marie over low heat, stirring occasionally, until smooth.
  2. Take it off the fire. Stir in vanilla extract if using (recommended).
  3. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Mix together until uniform. The dough will look a little grainy.
  4. Transfer 3/4 of the dough to the greased pan and reserve the other 1/4 of the mixture.

CHEESE MIX:

  1. In a medium bowl, beat cream cheese and powdered sweetener on low to medium speed until fluffy.
  2. Beat the eggs one at a time.
  3. Whisk in lemon juice and vanilla extract.

MEETING:

  1. Gently fold together 1/4 of the reserved cake batter and cheesecake filling mix. Don’t over mix it – you want to leave eddies in there.
  2. Pour the mixture into the pan over the cake layer. Sprinkle chocolate chips over brownies.
  3. Bake for about 35-40 minutes, until the cheesecake layer is almost firm but still wobbly.
  4. Cool completely before moving or cutting.

Serving size: 1 cake (1/16 of the whole recipe)

Nutrition facts

Quantity per serving. Portion size in recipe notes above. Calories 236 Fat 23.1g Protein 5.5g Total Carbs 5g Net Carbs 3g Fiber 2g Sugar 1.4g

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