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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 Christmas Cheesecake

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Keto Christmas Cheesecake

What happens if you mix Jello and Cream Cheese? You get a No-Bake Sugar Free Jello Cheesecake, perfect for impressing the family during the holidays!

Ingredients

jelly

  • 4 cups of boiling water
  • 1 sachet of sugar-free lemon jelly
  • 1 pack sugar-free strawberry jelly
  • 1 teaspoon of gelatin



basis

  • 1 batch keto vanilla shortbread cookies
  • 3.5 ounces Unsalted Butter, melted

cheesecake

  • 16 ounces Cream Cheese softened
  • 2/3 cup Natvia (aka Swerve)
  • 12 ounces Heavy Cream
  • 2 tablespoons of Lemon Juice
  • 1/3 cup boiling water
  • 4 teaspoons of gelatin



Instructions

jelly

  1. Put 2 cups boiling water in a heatproof pitcher and dissolve 1 sachet of Jello and 1/2 teaspoon of gelatin. Set aside to cool for 10 minutes.
  2. Place the other 2 glasses of water in a second heatproof pitcher and dissolve the second bag of Jello and 1/2 teaspoon of gelatin. Set aside to cool for 10 minutes.
  3. Cover 2 rectangular containers with cling film and pour a flavoring Jello into each container. Put in the refrigerator to chill for at least 4 hours or overnight.

basis

  1. Put the Keto Vanilla Shortbread Cookies in your food processor and blend until they resemble crumbs.
  2. Pour in the melted butter and mix until combined.
  3. Press the mixture into the bottom and 2 inches up the sides of the 9-inch springform pan. I wear food grade gloves to keep my hands clean.
  4. Leave the base in the refrigerator for 30 minutes.

cheesecake

  1. Clean your food processor and add the cream cheese and Natvia. Blend until smooth.
  2. Add the heavy cream and lemon juice and blend until smooth.
  3. Put ½ cup boiling water in a heatproof pitcher, sprinkle gelatin on top and stir to dissolve. If your gelatin isn’t dissolving, microwave it for 20 seconds and stir.
  4. While the food processor is blending at slow speed, pour the gelatin mixture on top, then increase the speed to combine quickly.



making cheesecake

  1. Take the base and Jello out of the refrigerator.
  2. Cut the Jello into large cubes and place ⅓ of the Jello on the base using various flavorings.
  3. Stir ½ layer Cheesecake onto Jello and tap on counter to flatten and remove air bubbles.
  4. Fold in more than one-third of the jello, then the rest of the cheesecake mix.
  5. Add remaining jelly on top and refrigerate for at least 4 hours.
  6. Cut into 16 slices and serve.

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