Keto Nanaimo Cheesecake Squares

Keto Nanaimo Cheesecake Squares

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I’m so happy to share these with you guys! They turned out so much better than I expected! I always had the idea in the back of my mind to create a cheesecake of some sort with the crust and topping of a Nanaimo bar but never got around to it…that is, until I realized I had a bar of cream cheese I really needed to use up! I am SO GLAD I decided to finally go for it. These are delicious and look awesome when cut into small squares. The filling is slightly different than a standard cheesecake because we use a bit of heavy cream and xanthan gum to give it a Nanaimo bar custard-like texture.

These are honestly so tasty I had to stop myself at 3 pieces..as I’m sure I could have continued. Anyways, I hope you enjoy them as much as I did!! Continue reading “Keto Nanaimo Cheesecake Squares”

Low-Carb Cinnamon Roll Cake

Low-Carb Cinnamon Roll Cake

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This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.

Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’d definitely worth it.
Continue reading “Low-Carb Cinnamon Roll Cake”

TWO-BITE FAT-BOMB BROWNIES

TWO-BITE FAT-BOMB BROWNIES

TWO-BITE FAT BOMB BROWNIES

GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there’s no sugar in these..like you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…”Um..do you have any left?”

The whole tray was gone within just over an hour. I even had kids enjoying them just as much!

This recipe is one of my all-time favourites (and that’s saying a lot considering my website contains 100’s of recipes).

So, without further ado, this is how you make the most amazing keto-friendly two-bite fat bomb brownies:
Continue reading “TWO-BITE FAT-BOMB BROWNIES”

Grab and Go Keto Granola Bars

Grab and Go Keto Granola Bars

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Grab and Go Keto Granola Bars

Serves 4-8

🔷🍶Ingredients:🔷

  • 1/4 cup almond flour(30g)
  • 1/4 cup unsweetened coconut flakes(15g)
  • 2 tbsp chia seeds(30g)
  • 2 tbsp ground flax (13g)
  • 1/4 cup pecans chopped(30g)
  • 1/4 cup(60g) #vitafiber syrup (IMO syrup) (You can purchase this here for CA or here for US.
  • 1 tbsp butter softened(15g)
  • 1 tsp vanilla extract
  • 2 tbsp Splenda(or another sweetener that measures like sugar)
  • Optional: 1 tbsp(15g)Sugar-free chocolate chips

🔷Directions:🔷
1️⃣Preheat oven to 300*F
2️⃣In a medium bowl, combine all dry ingredients.
3️⃣Mix in the butter, syrup and vanilla until a sticky mixture is formed.
4️⃣Line a cookie sheet with parchment and spread the mixture out, pressing it into a thin rectangular shape. (You can spray your fingers with Pam if it is sticking)
5️⃣Bake for 11-15min or until the edges are lightly browned and the centre is cooked through.
6️⃣Remove from oven and cool completely before slicing into 4 or 8 bars. (Put it in the freezer for faster cooling, the bars will also harden-up as time goes on!)
Eat immediately or store in an air-tight container once completely cooled. Enjoy ☺️

Per Bar: 16F/4C(Net)/5P & 21g fibre (* divide macros in 2 if slicing into 8 pieces)

Follow: @sammysamgirl for more!

Copy-Cat Peanut Butter Victory Protein Bar

Copy-Cat Peanut Butter Victory Protein Bar

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Copy-Cat Peanut Butter Victory Protein Bar

Ingredients:

  • 22g Peanut Butter Whey (about 3 tbsp)-I use Whey Gourmet
  • 1 tsp powdered milk
  • 2 tsp PB2
  • 1 tsp splenda
  • Pinch of salt
  • 2 tbsp (30g) vitafiber syrup –>You can purchase here for CA or here for US.
  • 2 tsp(10g) natural peanut butter
  • 1/8 tsp vanilla extract

Directions:

  1. Combine all dry ingredients in a small bowl
  2. Add the vitafiber in another microwavable bowl and microwave for 30s.
  3. Remove and quickly stir in peanut butter & vanilla.
  4. Next add your dry mixture stirring until a dough forms. *
  5. Use your hands to mould it into a bar shape.
  6. Place on a plate lined with saran wrap.
  7. Cover the bar entirely with the saran wrap to finish shaping.
  8. Freeze for 10-15min or until desired texture is reached.
  9. Remove for a few min. just before eating.

Enjoy! 

*Add a FEW drops of almond milk if needed.

Per bar: 6F/7C(NET)/21P & 21g fibre

Follow: @sammysamgirl for more!

Pumpkin Marble Protein Cheesecake Bars (Keto & High Protein Options)

Pumpkin Marble Protein Cheesecake Bars (Keto & High Protein Options)

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Keto Pumpkin Cheesecake Bars    

Serves: 9                                                                                

Crust: 

  • 1/2 cup(60g) almond flour
  • 1/2 cup(56g) quest protein powder (or another 1/2 cup almond flour)
  • 4 tbsp(60g) butter
  • 1 1/2 tbsp Splenda
    (OR another sweetener that measures like sugar)
  • 1/2 tsp cinnamon
  • pinch of salt

Cheesecake Filling:

  • 1, 8oz pkg. Cream Cheese
  • 3/4 cup(175g) Sour Cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp Splenda
    (OR another sweetener that measures like sugar)
  • 2 tbsp Truvia
    (OR another sweetener to taste)
  • 2 tbsp(15g) almond flour
  • 1/4 tsp salt
  • 2 eggs

Pumpkin Filling:

  • 1/2 cup(120g) pumpkin puree
  • 1/2 tsp cinnamon 
  • 1 tbsp Truvia
    sweetener (or to taste)
  • optional: 1/8 tsp both nutmeg and ginger
  • Directions:
  1. Preheat oven to 350*.
  2. Spray an 8×8 inch baking dish with oil.
  3. In a bowl, combine the crust ingredients until a dry crumbly mixture is formed.
  4. Using your hands, press the dry mixture evenly into the bottom of the baking dish.
  5. Bake for 10min in the preheated oven. Remove and cool on a rack. Turn the oven down to 340*F.
  6. Meanwhile, combine the cheesecake filling ingredients and beat just until combined. 
  7. In a smaller bowl, stir together the pumpkin, cinnamon, spices and the 1 tbsp of truvia.
  8. Stir 1/3 of the cheesecake filling into the pumpkin mixture.
  9. Next, pour half of the cheesecake mixture onto the prepared crust, smooth out evenly.
  10. Drop half the pumpkin filling in spoonfuls on top of the cheesecake layer, swirl with a knife.
  11. Repeat steps 10 and 11 once more, then bake at 340*F for 45-50min or until cheesecake is set and edges lightly brown. (I ended up baking it at 340* for 45min then shutting off the oven and leaving the cheesecake in until the center was set(about 20min to 1/2 an hour) before refrigerating )
  12. Cool, then refrigerate for AT LEAST an hour or longer, before slicing into 9 squares. Enjoy!
  13. OPTIONAL TOPPING: Beat together 1/4 pkg. sugar-free vanilla or white chocolate pudding mix and 1/4 cup heavy whipping cream, drizzle or dollop on top. 

Per Bar: 8F/6.5C/14P & 1g Fibre

High Protein-Alternative Recipe

Serves: 9

Crust: 

  • 1/2 cup(60g) almond flour
  • 1/2 cup(56g) quest protein powder
  • 4 tbsp(60g) light butter
  • 1 1/2 tbsp splenda 
  • 1/2 tsp cinnamon
  • pinch of salt

Cheesecake Filling:

  • 1 cup(250g) PUREED 2% cottage cheese (weigh after pureeing!) OR Cream Cheese
  • 3/4 cup(175g) 3% greek yogurt OR Sour Cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp splenda 
  • 2 tbsp Truvia 
  • 2 tbsp(15g) almond flour
  • 1/4 tsp salt
  • 1/2 cup (126g) egg whites OR 2 eggs

Pumpkin Filling:

  • 1/2 cup(120g) pumpkin puree
  • 1/2 tsp cinnamon 
  • 1 tbsp truvia sweetener (or to taste)
  • optional: 1/8 tsp both nutmeg and ginger

Directions:

  1. Preheat oven to 350*.
  2. Spray an 8×8 inch baking dish with oil.
  3. In a bowl, combine the crust ingredients until a dry crumbly mixture is formed.
  4. Using your hands, press the dry mixture evenly into the bottom of the baking dish.
  5. Bake for 10min in the preheated oven. Remove and cool on a rack. Turn the oven down to 340*F.
  6. Meanwhile, combine the cheesecake filling ingredients except the egg whites in a large bowl. (If using whole eggs, just beat everything together)
  7. Gently stir the egg whites into this mixture just until combined(*do not beat)
  8. In a smaller bowl, stir together the pumpkin, cinnamon, spices and the 1 tbsp of truvia.
  9. Stir 1/3 of the cheesecake filling into the pumpkin mixture.
  10. Next, pour half of the cheesecake mixture onto the prepared crust, smooth out evenly.
  11. Drop half the pumpkin filling in spoonfuls on top of the cheesecake layer, swirl with a knife.
  12. Repeat steps 10 and 11 once more, then bake at 340*F for 45-50min or until cheesecake is set and edges lightly brown.
  13. Cool, then refrigerate for at least an hour before slicing into 9 squares. Enjoy!
  14. OPTIONAL TOPPING: Whisk together 1/2 pkg. sugar free vanilla or white chocolate pudding mix and 1/4 cup unsweetened vanilla almond milk (or beat together 1/4 pkg. and 1/4 cup heavy cream) and drizzle or dollop on top.  

Per Bar: 21F/3C(NET)/11P & 1g fibre

Follow: @sammysamgirl for more!

Gluten-Free Sweet and Salty Peanut Butter Oat Bars

Gluten-Free Sweet and Salty Peanut Butter Oat Bars

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Gluten Free, Sweet and Salty Peanut Butter Oat Bars

Serves: 6

Ingredients:

  • 1/4 cup(30g) almond flour
  • 2 tbsp(13g) ground flax
  • 1/3 cup(36g) gluten-free oats
  • 1/4 cup (15g) unsweetened, flaked coconut
  • 1/4 cup(30g) chopped peanuts
  • 3 tbsp splenda (or another sweetener to taste)
  • 1/8 tsp salt
  • 60g Vitafiber Syrup –>You can find this here for CA or here for US.
  • 1 tbsp natural peanut butter
  • 1 tbsp butter, softened
  • 1 tsp vanilla extract

Directions: 

  1. Pre-heat oven to 300*F.
  2. Combine all dry ingredients in a bowl
  3. Stir in all wet ingredients until a sticky mixture can be formed
  4. On a baking sheet lined with parchment and sprayed with oil, spread the mixture out and form a thin(1/4-1/2 inch depending on how crunchy you want them) square shape.
  5. Bake for 15-18min or until edges are lightly browned and the center is cooked through. (*These will harden up as they cool and sit overnight!)
  6. Cool, and slice into 6 squares.

Store in an air-tight container once cooled. Enjoy!

Per Bar: 10.5F/5.5C(NET)/4.5P & 12g fibre

Follow: @sammysamgirl for more!

Keto Chocolate Coconut Protein Bark

Keto Chocolate Coconut Protein Bark

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Keto Chocolate Coconut Protein Bark      

Serves: 4                                                                                              

Ingredients:

  • 1 scoop (35g) Cellucor Molten Chocolate Whey (only 1 Net carb per scoop -you may use another brand in place of this)
  • 2 Tbsp(12g) Unsweetened Cocoa Powder
  • 2 1/2 Tbsp Splenda (OR another sweetener to taste)
  • 1/16 tsp salt 
  • 1/4 cup (60g) unsweetened vanilla almond milk
  • 1/2 tsp vanilla extract
  • Optional: few drops of peppermint extract
  • 1 tbsp(14g) coconut oil, melted
  • 1-2 tbsp (7g) flaked unsweetened coconut 

Directions: 

  1. Combine all dry ingredients in a bowl.
  2. Stir in wet ingredients until smooth.
  3. Pour into the centre of a baking sheet lined with parchment paper
  4. Gently smooth out into a rectangle about 1/4-1/2 an inch in thickness 
  5. Sprinkle with coconut and other toppings if desired.
  6. Freeze overnight. 
  7. Enjoy straight away or store in a plastic container in the freezer for later!

Enjoy! 

Per Serving: 6F/2C/7P & 1g Fibre

Follow: @sammysamgirl for more!

Mint, Double Chocolate Chip Protein Bar (Quest Bar Copy Cat)

Mint, Double Chocolate Chip Protein Bar (Quest Bar Copy Cat)

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Mint Double Chocolate Chip Protein Bar (Quest-Style)

Serves: 1

Ingredients:                                                                 

  • 15g cellucor molten choc whey
  • 1 tbsp(6g) almond flour 
  • 1 tbsp(5g) cocoa powder
  • 1 tbsp splenda
  • 1 tsp truvia (OR another sweetener to taste)
  • 1 pinch of salt
  • 1 tbsp(15) vitafiber syrup*   
  • 1 tsp(5g) salted butter, softened or coconut oil
  • 1/4 tsp vanilla extract
  • 1/16 tsp mint extract (optional)
  • 1/2-1tsp almond milk (or as needed)
  • 1 tsp(5g) sugar free choc chips (more if desired!)

Directions:

  1. Combine all dry ingredients in a bowl. Set aside.
  2. Spray a microwavable bowl with oil and pour in vitafiber syrup
  3. Microwave for 30 seconds then immediately stir in extracts and butter until melted.
  4. While stirring, add the dry ingredients
  5. Keep stirring until a dry, crumbly dough has formed.
  6. Use your hands to make the mixture into a bar shape, add almond milk if needed (BUT ONLY enough to get it to stick together, you want the bar as dry as possible, trust me!
  7. Place on saran wrap and form into a bar shape, press-in chocolate chips and cover with saran wrap.
  8. Freeze for at least 10min and remove the bar for 5min before eating. Enjoy!

*Store bars in the freezer or fridge for best results. 

*If you don’t want all the fibre, you can try subbing sugar-free pancake syrup which DOES work BUT the bar will be more sticky so just remember to eat it well-chilled! 

Per Serving: 9F/5C(NET)/13P & 15g fibre

Follow: @sammysamgirl for more!