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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 Peanut Butter Cheesecake Bars

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Keto Peanut Butter Cheesecake Bars

Try these Keto Peanut Butter Cheesecake Bars for a creamy, decadent, low carb treat!

Ingredients

for the peel
8 tablespoons of melted butter
1 1/4 cups almond flour
2 tablespoons toffee Monkfruit or Swerve sweetener
Peanut Butter Cheesecake
2 (8-ounce) packages Philadelphia Cream Cheese
1 cup toffee Monkfruit or Swerve sweetener
2 eggs
3/4 cup peanut butter
1 tablespoon of vanilla extract
chocolate sauce
1/2 cup Lily’s Unsweetened Chocolate Chips
4 tablespoons butter, melted

Instructions

Preheat the oven to 350 degrees F. Line an 8×8 baking sheet with parchment paper or foil.
Combine melted butter, almond flour, toffee flavoring, and vanilla extract to make the crust. The dough will be very buttery and wet, press it into the pan, making sure it reaches the edges.
Bake the crust for 7 minutes. The crust should be very lightly browned and just starting to set. Allow to cool COMPLETELY.
To make the cheesecake, mix cream cheese, sweetener, eggs, peanut butter and vanilla extract with an electric mixer. Whisk the filling until completely combined, light and creamy.
Spread the cheesecake filling on the cooled cake. Bake at 350 degrees F for 30-33 minutes or until cheesecake is firm. Cool cheesecake completely.
For the chocolate sauce, combine the melted butter and unsweetened chocolate chips, mixing until the chocolate melts and is smooth. You can do this in a microwave-safe bowl, double boiler, or small saucepan over low heat. Pour the melted chocolate over the cooled cheesecake and turn it back and forth to completely cover the pan. Let the cheesecake cool for at least 2 hours.

notes

If you accidentally heat the chocolate too quickly or for too long and it seems overcooked, add 1 tablespoon of coconut oil or butter at a time, mix well and the chocolate will loosen again.

Nutrition Information: Yield: 12 SERVING SIZE: 1 bar
Quantity Per Serving: CALORIES: 425 TOTAL FAT: 38 gCHOLESTEROL: 101 mgSODIUM: 228 mg CARBOHYDRATE: 9.8 gNET CARBOHYDRATE: 6 g FIBER: 3.8 g SUGAR: 2.1 g PROTEIN: 9.6 g



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