Tag: cheese

Cookies, Dessert, Level 1, Low Carb, Recipe

Cheesecake Cookies (nut and coconut free?) – Updated

brendanolen
REALLY old picture!!!!!!

I originally made this recipe in … 2012? I am in the process of fixing all of the broken links and duplicate pages that come with merging three (at least) websites into one. The link for this recipe was broken and no matter how much searching I did online, I could not find the recipe anywhere. So, since I actually wrote this recipe in my notebook way back when, now it’s mine. 🙂 I will make these again, taking better pictures. For now, here is the recipe.

UPDATE: I made this recipe again to take better pictures and parchment paper makes the sticking worse! Use a non-stick baking pan and spray and LET COOL. These cookies are very wet! I tried 2 variations (a little almond flour and a little coconut flour). If you were to add 2 Tablespoons of coconut flour (possibly 1/4 cup), these retain their shape much better, are not as wet, and hide the coconut flavor perfectly (I really do not like coconut flour).

Cheesecake Cookies

Nut, Coconut, and Sugar-free soft cheesecake cookies
Print Recipe Pin Recipe
Course Dessert
Servings 60 Cookies

Ingredients
  

  • 8 ounces cream cheese one block
  • 1 egg large
  • 1/2 tsp vanilla extract
  • 3/4 cup sweetener powdered
  • 1/8 tsp salt
  • 1/4 cup coconut flour optional

Instructions
 

  • Preheat oven to 350 degrees F. Place parchment paper on baking sheet.
  • In a large bowl, mix the cream cheese until it is smooth. Add the rest of the ingredients and blend until smooth.
  • Either use a 1-inch cookie scoop or drop by teaspoons onto lined baking sheets, leaving a little room, since they spread.
  • Bake for 12 minutes, or until the edges just begin to brown.
  • Let sit on the baking pan until the tops wrinkle, then move to cooling racks.
  • As noted above: for a less wet cookie, add some coconut flour.
Keyword cake, carb, cheese, cheesecake, coconut, cookie, cream, free, keto, low, nut
Level 1, Levels 2 And Above, Recipe

Chortillas! (Cheese Tortillas)

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I adapted this from the Fat Head pizza crust recipe here: https://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/.


Here we have two types of Chortillas:

  • one with mozzarella and yellow corn meal and
  • the second is cheddar cheese, Monterey jack cheese, and almond flour.

I had a lot of fun making these. The only special equipment you will need is parchment paper. Almond flour is available almost anywhere, which is truly amazing. When I started this website, it was so rare (and if you found anything, it was usually almond meal).
I hope you enjoy these! I am especially proud of these! As a bonus, I cut them up and baked them at 350 degrees F for about 10 minutes and made chips! They are sturdy enough to handle any salsa, guacamole, and MAYBE bean dip (not sure about that one).

Ingredients

  • 1 1/2 cup mozzarella cheese, grated (or 1 1/2 cup sharp cheddar/jack blend, grated)
  • 1 1/2 ounce cream cheese
  • 1/4 cup yellow corn meal (or almond meal)
  • 1 large egg

Preheat oven to 350 degrees F. Cut 12-24 pieces of parchment paper to roughly 5 inch squares. Place grated cheese and cream cheese in a microwave safe bowl.

Microwave 1 minute, stir, then microwave 1 minute. Let the cheese mixture cool slightly, then pour the corn meal over the top, followed by the egg. Carefully mix (it will slosh around) until it looks like a cohesive dough.

On a flat surface (not a tile countertop), drop dough by Tablespoons (or use a Tablespoon cookie scoop) on 1 piece of cut parchment paper. Place a second piece of parchment paper on top of batter and gently flatten with your fingers. Take a flat plate, pie pan, or board and gently press down to flatten the dough. Don’t use all of your strength! You don’t want the edges too thin.

Place the parchment paper dough package on a cookie sheet (you can try to gently peel off the top piece of parchment paper so you can reuse that but it’s not necessary) and keep going. Once your sheet is filled, place in pre-heated oven for roughly 9 minutes, until there are a few brown spots. Let cool and place in a Ziploc bag to store in the refrigerator.

To serve, just heat them on a pre-heated skillet, on medium heat, just until warm.

Nutrition information: For 1 Corn Chortilla: 71 Cal; 4 g Protein; 5 g Tot Fat; 3 g Carb; 0 g Fiber For 1 Cheddar Chortilla: 84 Cal; 4 g Protein; 7 g Tot Fat; 1 g Carb; 0 g Fiber

1972 Recipes, Appetizers, Level 1, Lunch, Recipe, Snacks

Dr. Atkins' Cheese Crackers

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These were easy to make (really easy) and tasted good! I wouldn’t cut them into 20 pieces, like the recipe says, unless you want crackers the size of Cheez-Its. The crispy edges had a great flavor, so I think if we partially cooked these (until they were set enough to cut), then spread them out on a parchment-lined baking sheet to finish cooking, they would be even better!

Cheese Crackers

4 Tablespoons Parmesan or Romano cheese, finely grated
2 eggs (or 2 large egg whites = 1/4 cup egg substitute)
2 Tablespoons butter
1/4 cup sesame seeds (crushed in a blender)
1 Tablespoon heavy cream (or half and half/whole milk)
Pinch of salt

Nutrition as written (20 crackers): Per Serving: 32 Cal (80% from Fat, 12% from Protein, 8% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar

Nutrition, with egg whites and half and half (20 crackers): Per Serving: 28 Cal (77% from Fat, 14% from Protein, 9% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar

Appetizers, Breakfast, Dinner, Journal, Levels 2 And Above, Lunch, Recipe

Broccoli Cheese Waffles – My Attempt

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I know I reblogged this recipe just a few days ago but I had to try making it NOW.  Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you.  I will make these again but like Shannon did!


Here’s the recipe:
http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/
Ingredients:
1 head of fresh broccoli (you will only need 1 cup processed)
1 cup mozzarella shredded cheese
1/3 cup Parmesan cheese
2 whole eggs
2 tablespoons Mrs. Dash Spice (I like garlic & herb)
2-3 tablespoons fresh chives
2-3 tablespoons fresh parsley
And here’s what Shannon (mydiabetesandme) came up with:
https://mydiabetesandme.wordpress.com/2015/02/25/school-is-closed-again-tomorrow-but-tacos-make-life-worth-living/

Appetizers, Journal, Levels 2 And Above, Lunch, Recipe

Cauliflower Crust Grilled Cheese

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Now, this looks really tasty!

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html


Ingredients
Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
ÂĽ teaspoon ground black pepper
Grilled cheese
1 tablespoon butter, room temperature
â…“ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Desserts, Levels 2 And Above, Recipe

Pumpkin Cake with Cream Cheese Frosting (Gluten-Free & Sugar-Free)

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And to complete my visual sugar high, there’s this:

http://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
Ingredients
Pumpkin Cake
1/4 cup melted butter
2 cups pureed pumpkin
1 cup granulated xylitol
1/2 teaspoon pure stevia extract
8 eggs
1 teaspoon vanilla
1 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup coconut flour
1 1/2 cup almond flour
Creme Cheese Frosting
12 ounces cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1/4 teaspoon pure stevia
1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)

Bread, Recipe

Cheese Bread – Crescia

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Mmmm … bread.  With cheese AND this recipe comes with a video!  🙂

http://www.ciaoitalia.com/seasons/12/1218/cheese-bread

1 3/4 cups warm water (110 F)
1 tablespoon active dried yeast
7 large eggs at room temperature
1/2 cup Filippo Berio Extra Virgin Olive Oil
1 teaspoon coarse black pepper
1 tablespoon salt
1 cup grated Pecorino cheese
7 to 8 cups unbleached all purpose flour
1 1/2 cups (8 ounces) diced mozzarella cheese
1 cup (5 ounces) diced Provolone cheese

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

“JUST LIKE THE REAL THING” LASAGNA – Update

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I am a bit of a lasagna snob. This is one of those items we never ordered in restaurants because hubby made the best. We used to make it about twice a year. Why twice a year? Because we don’t use ricotta. We use Pecorino Romano, real Parmesan, provolone, etc. That can get pricey (especially with the amounts we used) so it was always a special treat. I made this tonight for dinner. I took one bite and I cried. We can have lasagna again! We double the recipe because (since I usually don’t pay attention to such things when I first read a recipe) I knew a loaf pan was no where near enough food. We did this in a 9 x 13 pan and the noodles were enough for two generous layers (I would suggest putting something, like cookie sheet underneath the pan … it spilled over a bit). AND this is the last time I make something that asks for parchment paper when I don’t have any. I WILL GET SOME! I lost less than 1/4 of the noodles due to sticking to my insulated cookie sheet (which will be fun to clean off since I can’t soak it). At the bottom of this post is the MyFitnessPal information for this recipe. I also doubled the amount (feel fat and bloated but my tummy is happy).

http://peaceloveandlowcarb.com/2011/12/just-like-the-real-thing-lasagna.html
For the “Noodles” –
2 Eggs
4 oz. Cream Cheese – Softened
¼ Cup Parmesan Cheese – Grated
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
-For the Filling-
1 lb. Ground Beef
1 ½ Cups Low Carb Marinara Sauce – Divided
¾ Cup Mozzarella Cheese – Shredded
6 Tbs. Whole Milk Ricotta Cheese
1 Tbs. Minced Onion
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Dried Basil
1 tsp. Italian Seasoning
Listed on MyFitnessPal as “Peace Love and Low Carb – Lasagna”
Amounts are for 1/2 the original recipe:
Calories: 972 Carbohydrates: 19 Fats: 68 Protein: 114

Appetizers, Breakfast, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Low Carb Spinach-Cheese "bread"

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This looks similar to that cheese pizza crust we make.  I bet this would be awesome, especially since I love spinach.  I was one of those kids (please don’t gag) that could eat cold spinach right out of the can! From 2 Atkins friends: “To my taste, this was not terribly breadlike or pizza-dough-like, but yummy. I ate some plain and some cut into strips and dipped in tomato basil sauce. I still have 3/4 of it to play with. I’ll think of something” and “That looks great! I just googled how much fresh spinach to use for 10 oz of frozen and found this, in case anyone else is interested:” When a recipe calls for cooked fresh spinach, 1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.” (from taste of home)”


http://www.food.com/recipe/low-carb-spinach-cheese-bread-361510
 
1 (10 ounce) package frozen chopped spinach
1/2 cup grated parmesan cheese (in the can)
1 cup shredded mozzarella cheese
4 large eggs
salt and pepper (optional)
1/4 teaspoon garlic powder (optional)
1 dash cayenne pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)