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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 Espresso Chocolate Cheesecake Bars

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Keto Espresso Chocolate Cheesecake Bars

Coffee lovers rejoice!!!! These Keto Espresso Chocolate Cheesecake Bars boast a decadent chocolate cookie crust, topped with a creamy espresso cheesecake layer and a dusting of cocoa powder – and they taste exactly as amazing as you’re imagining right now!

Ingredients

For the chocolate crust:

  • 2 cups superfine, blanched almond flour (I used Honeyville)
  • 3 tablespoons cocoa powder
  • 1/3 cup granulated erythritol sweetener

For the cheesecake:

  • 16 ounces full fat cream cheese
  • 2 large eggs
  • 1/2 cup granulated erythritol sweetener (I used Swerve)
  • 2 tablespoons instant espresso powder (I used Cafe Bustelo)
  • 1 teaspoon vanilla extract
  • additional cocoa powder for dusting over the top if desired.



Instructions

For the chocolate crust:

  2. Combine the melted butter, almond flour, sweetener and cocoa powder in a medium sized bowl and mix well.
  3. Transfer the crust dough to a 9 x 9 pan lined with parchment paper or foil (this will make removing the bars much easier.)
  4. Press the crust firmly into the bottom of the pan.
  5. Bake the crust for 8 minutes.
  6. Remove from the oven and set aside to cool.

For the cheesecake filling:

  1. Combine the cream cheese, eggs, sweetener, espresso powder, and vanilla extract in a blender and blend until smooth.
  2. Pour over the par baked crust and spread out evenly in the pan.
  3. Bake the cheesecake bars at 350° F for 25 minutes, or until set.
  4. Remove from the oven and cool.
  5. Dust with optional cocoa powder if using.
  6. Chill for at least 1 hour, preferably longer, before cutting into four rows of squares to serve.
  7. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Notes

Net carbs per bar = 3.5g

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Keto Desserts
  • Method: Baking

Nutrition

  • Serving Size: 1 bar
  • Calories: 232
  • Fat: 21g
  • Carbohydrates: 5g
  • Fiber: 1.5g
  • Protein: 6g



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