Alright guys, I'm going to be honest, I'm pretty much in tears as I write this because I actually just finished writing this post 20min ago and for some reason when I clicked save, technology decided today was not my day and it said “link has expired” and in the process, erased my entire 3500+ word blog post.
My favourite recipes are the ones where I combine two of my favourite things. Cheesecake and brownies was one I wanted to attempt for a while and I'm SO glad I did.
These are some epic Keto Cheesecake Brownies.
A rich sugar free brownie base that's made extra fudgey using some melted stevia-sweetened chocolate-chips.. A silky cream cheese middle that's just the right amount of tangy and sweet along with extra brownie crumbles on top because you can never have too much chocolate. Continue reading “Keto Cheesecake Brownies”→
Well here I am again, back with another FAT BOMB and/or BALL recipe. Keto Raspberry Coconut Balls to be exact.
It's been a while my friends.
I myself am personally not a huge “ball fan” (no pun intended) as I prefer recipes that are more complicated or recipes that require a few more steps but I think that's just the baker in me, lol.
You guys seem to really enjoy the more simple recipes like this one so that's why I continue to make them.. and I'm not going to lie. I'm kind of glad I do because I wouldn't have discovered how much I love this combination of ingredients.
These Keto Raspberry Coconut Balls are actually really tasty! I had to stop myself from eating them all during my photoshoot.
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.