Tag Archives: cream cheese

No Bake Lemon Blueberry Bars

 

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First of all, I want to credit the recipe that inspired me to make these. You can find the recipe for Strawberry Crumble Bars here.  They are great. I just changed the recipe to suit my tastes and the ingredients I happened to have on hand. Either recipe is  awesome; these bars are cool, rich, and creamy without being overly sweet.

Crust/Topping

2 cups almond flour

2tbsp granular erythritol

1/4 tsp stevia

4tbsp melted butter

1/2 cup chopped pecans

Filling

2cups heavy cream

1tsp liquid stevia

1cup powdered erythritol

8 ounces softened cream cheese

Juice of one lemon

11 ounces fresh blueberries sprinkled with 2 tbsp granular erythritol

Prepare an 11 x 13 inch pan with non-stick cooking spray and line the bottom of the pan with parchment paper. Mix the ingredients for the crust in a medium bowl. Press just over half of the mixture in the bottom of the pan, and save the rest.

Whip the heavy cream until stiff peaks form, and add sweeteners, lemon juice, and creamed cheese and mix well. Fold in blueberries. Spread filling in the pan, and top with remaining crust. Cover and freeze for about 3 hours, or until firm.

Store them in the freezer, but allow them to thaw about 45 minutes to 1 hour before serving.

Serves 18

Nutrition Facts

Calories 239.4

Total Fat 22.6 g

Total Carbohydrate 7.8 g

Dietary Fiber 2.6 g

net carbs 5.2

Sugars 3.5 g

Protein 4.6 g

 

 

Cheddar Biscuits

Low Carb Cheddar Biscuits
These are a new and improved version of my biscuits.  They make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well. They also have lots of fat, so they keep you full for hours.

 

 

3 cups almond flour

1 tsp salt

1 tbs baking powder

8 ounces cream cheese, softened

1 stick of butter, melted

2 eggs, beaten

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Spray pan with non-stick spray.

Mix dry almond flour, salt, and baking powder in a large bowl. Add cream cheese, butter, and eggs. Mix until just combined. Fold in cheddar cheese. Low carb cheddar biscuit

Portion biscuits with an ice cream scoop. Bake for 23-25 minutes.

 

serves 12:

344 calories: 32 g fat: 7.3 g carbs: 3 g fiber: 4 NET carbs each

Green Bean Casserole

Low Carb Green Bean Casserole

 

 

 

 

 

 

 

 

Green Bean Casserole

28 ounce can of green beans

1/2 of a small onion, diced

2 slices of thick bacon

8 ounces softened cream cheese

1/2 cup chicken broth

parmesan cheese

fried onions (optional)

Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick spray.

Heat a 12 inch skillet over medium heat. Chop bacon and fry until crisp. Remove bacon from pan and reserve the grease. Add onion and sautee for about 5 minutes. Add cream cheese and chicken broth. Heat and stir this mixture until smooth. Add green beans to pan and mix well. Pour green bean mixture into casserole dish. Top with parmesan cheese and bacon. You can also add a few tablespoons of fried onions as a garnish if you like.

Serves 8: NET carbs 3 per serving without fried onions

 

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

8 ounces softened cream cheese

3 eggs

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

3/4 granular erythritol

1/4 cup vegetable oil

1/4 cup almond milk

1 teaspoon vanilla

2 cups almond flour

2 scoops vanilla protein powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup blueberries

Preheat oven to 350 degrees and line a muffin pan with 16 liners. Combine almond flour, protein powder, baking powder, baking soda, and salt. Set aside. Blend cream cheese, eggs, EZ Sweetz, erythritol, oil, almond milk, and vanilla in a large bowl. Add dry ingredients and blend until smooth. Fill muffin cups about 3/4 full. Put 3 to 4 blueberries on top of each muffin. Bake for 18-20 minutes.

Serves 16: Net carbs 4.25 per muffin

 

Low Carb Muffaletta

If you like Italian subs, I think you’ll love this sandwich. It is awesome to pack for a low carb picnic or for a low carb lunch idea. You can wrap it in foil and it holds up for hours, or even a day. Plus, the addition of the cream cheese will really keep you full and satisfied.

 

 

 

Low Carb Muffaletta Filling

8 ounces softened cream cheese

½ cup mayonnaise

4-5 green onions, chopped (white and light green part)

2-3 stalks celery, finely diced

½ cup diced olives

½ cup pickled peppers, chopped (I used pepperoncini and banana peppers.)

1 tablespoon lemon juice

1-2 teaspoons Italian seasoning

1 small jar sliced mushrooms (7.3 ounce-optional)

Mix all ingredients in a medium bowl and place in the refrigerator for at least one hour. Add a generous serving to your favorite low carb pita or wrap and sandwich meat. (I use either Joseph’s low carb pitas or Flat-outs, which are both available in my local Wal-Mart deli.)

I placed my wrap on the bottom and added meat and cheese. I used turkey, salami, and provolone. You can use whatever meat and/or cheese you like. Then I added some spinach and placed my filling on top of that and rolled it up. With the filling in the center, your wrap doesn’t get soggy. I like to place mine in foil so that I can tear the foil off the top and keep the bottom of my wrap inside the remaining foil while I’m eating. This makes it neater to eat, plus the foil keeps it wrapped tightly.

 

Makes 6 large servings: Net carbs for filling only is 2 per serving. For your sandwich, adjust carb count for the wrap and other fillings you use.

 

 

 

Low Carb Breakfast Casserole

I often make low carb breakfast casseroles. I usually make one on the weekend, and then reheat individual servings throughout the week. Not only does it make an excellent low carb breakfast, but it’s also great for an inexpensive low carb dinner as well. This basically follows the same technique as my other low carb breakfast casserole (here), I just mixed up the flavors to add some variety.

*This picture shows the low carb breakfast I made for my husband on Father’s Day. I made the french toast from a left-over “Jiffy Bun” from Splendid Low Carbing. They are such a neat little trick that you make in the microwave. Check it out here.

Low Carb Breakfast Casserole 2

1 pound ham, cubed (make sure your brand doesn’t have added sugar)

6-8 ounces sliced, fresh mushrooms

8 ounces softened cream cheese

4 pieces thick-cut bacon

8 ounces Monterey jack cheese, shredded

12 large eggs

Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a large skillet, brown ham cubes in a tablespoon of butter. Most ham is pre-cooked, so this only takes a minute. Place ham in bottom of casserole dish. Then brown your mushrooms in the same skillet. This is important to remove the excess water from the mushrooms.  Add mushrooms to the top of ham. Use the same skillet again to crisp your bacon. (Can you tell I hate washing dishes?) While the bacon cooks, evenly distribute cream cheese on top of ham and mushrooms. Add crumbled bacon on top of the cream cheese. Beat eggs thoroughly with some salt, pepper, and a few tablespoons of water or cream. Pour eggs over the other ingredients and top with Monterey jack cheese. Bake for 25-27 minutes, until eggs are set. Allow to cool for about 5 minutes before slicing.

Makes 12 large servings: NET carbs about 1.4 per serving. :)

 

Stuffed Mushrooms

These are the stuffed mushrooms from my anniversary dinner. These made a great low carb side dish. They’d also be great served as an appetizer.

 

 

 

 

Bacon and Cheddar Stuffed Mushrooms

14 ounces whole button mushrooms

3 pieces thick-cut bacon, chopped

1 clove garlic, finely chopped

4 ounces softened cream cheese

½ cup cheddar cheese

4-6 green onions

2-3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Salt and pepper to taste

Clean mushrooms with a dry pastry brush. Remove stems and set aside. Brown mushroom tops in butter for about 3 minutes over medium heat. Remove mushrooms from pan and allow excess water to drain. Add chopped bacon to pan. Chop mushroom stems and add to bacon. When bacon is nearly brown, add garlic to pan and cook for another minute. Drain excess fat from pan. Over low heat, add cream cheese, cheddar cheese, green onions, parsley, and lemon juice. Mix all ingredients thoroughly. Remove from heat as soon as they are well combined. Add salt and pepper to taste. You won’t need much salt because of the bacon. Put heaping tablespoon of cream cheese mixture into mushroom caps. Bake mushrooms at 350 degrees for 10-15 minutes, or until hot.

 

Serves 4: NET carbs 3.5

 

 

 

 

 

Cheesecake Swirl Brownies

My son made a special request for his birthday. He asked for my low carb chocolate brownie cake, but he wanted me to add a layer of cheesecake to the top. I told him that I thought I remembered a store-bought mix that was just that sort of thing. You see, I don’t “make” my kids eat low carb.  They can have whatever they’d like, especially for a birthday. However, he said that he’d rather have a low carb version. He said he doesn’t like the way eating a lot of sugar makes him feel. Then I said, “Sure, I can do that.” I believe I sounded more confident than I felt.

 

However, they turned out really well and here’s the proof.

Notice the store-bought, “regular” brownie cupcakes that someone gave my son for his birthday. Notice the fact that only 4 of them are gone while the low carb brownie pan is empty. I rest my case. :)

 

Low Carb Cheesecake Swirl Brownie

First, make the batter for Chocolate Brownie Cake found here.

Then, mix the following ingredients in a medium bowl until smooth and creamy.

8 ounces softened cream cheese

1 room temperature egg

1/4 cup heavy cream

1/4 cup sugar-free vanilla syrup

1/4 cup powdered erythritol

Place several large spoonfuls of cheesecake mixture on top of brownie batter. Use a knife to swirl them together. Push the cheesecake near the edge. The brownie batter will come up around the cheesecake as it bakes.

Bake at 350 degrees for 30 minutes.

Serves 16: NET carbs 5.5 each

 

 

 

Low Carb Peanut Butter Pie

I made this pie for my husband’s birthday. Since it was a special occasion, I was really stressed about it turning out well. Luckily, it totally exceeded my expectations. It disappeared so quickly that I immediately made another just to be sure I wasn’t dreaming. It’s still delicious. You really should try this!

 

 

 

Chocolate Crust:

½ cup almond flour

1 scoop chocolate protein powder

¼ tsp xanthan gum

2 TB granular erythritol

½ stick butter

1 TB water

Peanut Butter Filling:

8 ounces softened cream cheese

1 cup no sugar added peanut butter

12 drops EZ Sweetz (1/2 cup equivalent)

1/3 cup sugar-free peanut butter syrup (I used Da Vinci)*

2/3 cup powdered erythritol

½ cup heavy whipping cream

¼ cup sugar-free chocolate chips (optional)

Crust: Preheat oven to 350 degrees and spray a 9 inch pie plate with non-stick cooking spray. Combine almond flour, protein powder, xanthan gum, and erythritol in a food processor. Add butter and pulse until butter is crumbled. Add water and pulse just until the crumbled texture goes away and the mixture turns to dough. Spread mixture evenly into pie plate and bake for 10 minutes. Allow to cool.

Filling: In a large mixing bowl combine cream cheese, peanut butter, EZ Sweetz, peanut butter syrup, and erythritol. Blend until smooth and creamy. Set mixture aside. In a separate bowl, whip the cream until light and fluffy. Gently fold whipping cream into peanut butter mixture. Add filling to cooled pie crust and chill in refrigerator overnight. Garnish with sugar-free chocolate chips.

53 NET carbs in the whole pie. So, if you cut your pie into 12 slices like you’re supposed to, it’s about 4.5 net carbs per slice. However, my family cuts a pie in 8 slices, which would mean just under 7 net carbs per slice.

*If you don’t have peanut butter syrup, I think vanilla might work too. If I tried this with vanilla, I would probably put some chopped peanuts on top to add more peanut flavor.

 

Chocolate Cupcakes

I love how these cupcakes turned out. The best thing I can tell you is that my daughter, Katie, actually liked these. She only eats low carb when it’s a dead ringer for the “real” thing. These were very moist with a good flavor and texture. They were also nice and large. I only wish I had some left…

 

 

Low Carb Chocolate Cupcakes

8 ounces softened cream cheese

3 eggs (preferably room temperature)

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

1/4 cup Torani’s sugar-free chocolate syrup (or Hershey’s)

1/4 cup butter or coconut oil

1/4 cup almond milk

1 teaspoon vanilla extract

2 cups almond flour

1/2 cup powdered erythritol

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees and place 12 cupcake liners in a muffin pan. Mix almond flour, erythritol, cocoa, baking powder, baking soda, and salt. Set aside. In a large bowl (or food processor) mix cream cheese, eggs, EZ Sweetz, syrup, oil, almond milk, and vanilla. Add dry ingredients in three batches. Blend well each time. Fill cupcake liners about 2/3 of the way. Bake for 16-18 minutes, or until a tester comes out clean. Allow to cool before frosting.

Simple White Frosting

4 ounces softened cream cheese

2 tablespoons softened butter

1/4 cup powdered erythritol

1/4 cup Torani sugar-free vanilla syrup

In a medium bowl, combine all ingredients and blend with an electric mixer until smooth and fluffy. (Or use a whisk if you’re feeling froggy. Be sure to use both arms, then you can count it as your arm workout for the day.) Makes enough to frost 12 cupcakes or a 9 x 13 cake.

Serves 12: NET carbs 4.5 each