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Cookies and Cream Cheesecake

Cookies and Cream Cheesecake

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 A creamy, indulgent cake that is full of all of the good things and none of the bad. Good fats, no sugar and scrumptious taste. 

Ingredients:

Chocolate Crust -

  • 2 Cups Almond Meal
  • 3/4 Cup Desiccated Coconut 
  • 2 Tablespoons Cacao Powder 
  • 2 Tablespoons Xylitol 
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 150gm Melted Butter
  • 1 Large Egg whisked

 

Cheesecake Filling -

  • 500gm Cream Cheese at room temp
  • 300ml Pure Cream
  • 5 drops of cookies and cream flavour
  • 2 Teaspoons Gelatine Powder
  • 1/3 Cup Boiling Water
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Xylitol 
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THE CRUST

Preheat oven to 180°C.

Line a 25cm spring form cake tin. Also place some baking paper on a cookie tray.

Combine dry ingredients for the base mix in a large mixing bowl.

Stir through melted butter and whisked egg until the mix resembles wet cookie crumbs.

Press evenly into a lined cake tin. Keep working it out from the centre, pinching it up the walls of the tin. The thinner the better. It doesn't have to go the whole  way up.

You will have extra come up the sides, break those off and press together on the cookie tray. It will be around the size of a bread plate.

Bake for around 20mins or until it is dry around the edges. Due to the dark colour use you noses. Remove from oven, press sides with a spoon just to flatten out slightly then allow to cool.

 

THE FILLING:

Freeze Individual Serves

Freeze Individual Serves

In a mug place the gelatine powder and boiling water and stir until dissolved. Add the xylitol and stir. All crystals won't dissolve but majority will.  Set aside for ten minutes.

In an electric mixer, whip the cream til it's light & thick then set aside.

Next whip/beat the cream cheese and vanilla until well combined and fluffy.

Add the cream and gelatine mixture to the cream cheese then mix on high til it's well combined.

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Crumble the extra base mix you had flattened out and add to cream cheese mixture.

Add the drops of flavour (taste as you go, I was happy with 5 drops).

Mix until combined.

Pour mixture into your base.

Smooth top, cover in cling wrap and put it in the fridge to set for at least an hour.

I leave it in the cake tin until we are ready to serve.

 

Serve with fresh cream on top and enjoy!

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Chicken Curry

Those that fail to plan, plan to..... We all know the old adage but I must say I have never found it truer than with my weight loss journey. No matter how much you 'want' or 'commit' to eating well when your working long days on the highway and the only food in sight comes from a McDonalds or a petrol station your options are few.

This in mind I do all the cooking for my 10 day rosters on one of my days off. It's no more difficult to cook 10 or more servings than it is to create 4. Then it's a simple matter of freeze until needed.

This weekend I made my Low Carb Buttery Chicken Curry. Sooooo good!

Here's how it went:

• Sauté onions in a decent amount of grass fed butter or ghee.

• Add chopped carrot, celery and capsicum and brown off.

• Add your choice of curry paste and fry off to release spices and oils... Choose paste wisely! See note at bottom of post.

• Add chopped fresh or canned (no added sugar & salt) tomatoes.

• Add large pieces of chicken I use thighs and tenderloins uncut as larger pieces remain moist and naturally fall apart with gentle simmering.

• Simmer gently for 1-2 hours. Do not add coconut cream until after this step or it will split.

• While that simmers chop half a Kent Pumpkin and roast in extra virgin olive oil sprinkled with black pepper and smoked paprika.

• Once your chicken is nice and tender add cauliflower chopped into small florets and full fat coconut cream.

• Store in individual containers ready for lunch :)

NOTE: When choosing a store bought curry paste... they can vary dramatically in the number of carbs per 100grams! There was a choice of around a dozen where I shop ranging from 1.1/100grams to 50.8/100grams.

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