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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 Grasshopper Cheesecake Bites

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Keto Grasshopper Cheesecake Bites
During Girl Scout cookie season, these can help whet the appetite! They can be whipped up in an afternoon and taken out of the freezer when you need a sweet treat. These bites are great for holiday meals or family snacks.

Preparation

  • 1 1/2 cups almond flour
  • 2 1/2 cups powdered erythritol
  • 5 tablespoons butter, melted
  • 1 pound cream cheese, softened
  • 15 whole mint leaves
  • 1/4 cup heavy cream
  • 6 ounces low-carb dark chocolate
  • 1/4 teaspoon mint extract

Execution

  • Preheat the oven to 350 degrees.
  • Line a square baking sheet with parchment paper.
  • In a large bowl, mix the almond flour and half a cup of powdered erythritol.
  • Pour the melted butter into the bowl.
  • Mix the ingredients together until the dough forms.
  • Press the dough onto the baking tray.
  • Bake the dough for 8 minutes or light brown.
  • Remove the pan from the oven and set it aside to cool like a crust.
  • Using a high-speed blender, create the filling by beating the cream cheese and the remaining two cups of erythritol until smooth.
  • Set the cream cheese filling aside.



  • Put the mint leaves and cream in a food processor and blend until smooth.
  • Add the mint cream mixture to the cream cheese filling and fold in.
  • Take the mint and cream cheese filling inside the prepared crust.
  • Place the pan in the freezer for 3 hours or until firm.
  • Remove the cheesecake from the mold and cut into 64 squares.
  • Put the cheesecake back in the freezer.
  • Heat the chocolate in the microwave at 40-second intervals, stirring frequently, to thin the chocolate.
  • Add mint extract to melted chocolate.
  • Dip or drizzle each cheesecake square in mint chocolate and let cool.

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