Mini No-bake Cheesecake Treats

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Tiny things make me smile. Kittens. Puppies. Baby bats. And, of course, tiny desserts. So cute, so delicious, and just the perfect amount of indulgence. A sweet treat sans guilt.

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My dessert bowls are from Libbey, and along with the 12 bowls are 12 tiny spoons ☺ The strawberries were a tad too large, but you get the gist. A raspberry would have been better, but Louisiana strawberries are in season, so that’s what I used.

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My version is low-carb, but you can easily switch out the sweetener for sugar. The recipe makes enough for 12 mini cheesecakes and one smallish cheesecake pie.

Mini No-bake Cheesecake Treats
1 1/2 cups almond flour
4 tablespoons unsalted butter, melted
3 tablespoons Swerve (sometimes I use Truvia)
1/2 teaspoon cinnamon
Pinch salt

Preheat oven to 350 degrees
Line a small baking pan with parchment and set aside.
Mix almond flour, cinnamon and salt together; set aside.
Melt butter and stir in Swerve, stirring until dissolved.
Add to almond flour mixture; place on prepared pan and pat into 1/4″ thickness.
Bake for 12 minutes or until golden brown.
Once cooled, crumble and set aside.

16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup Swerve
1 teaspoon vanilla
Beat cream cheese and swerve until fluffy.
Pour in whipping cream and vanilla, beat mixture for 3-4 minutes.

For mini cheesecakes, measure 1 tablespoon crumbled crust per bowl, pressing with a tart tamper or back of measuring spoon. Pipe in filling and garnish with one berry, if desired.

***For cheesecake pie, melt an additional 2 tablespoons of butter and mix with crumbled crust. Press into pie pan and bake for 12 minutes at 350 degrees. Allow crust to cool, then spread in remaining filling. Chill for at least an hour to ensure a clean slice. Garnish with additional whipped cream, if desired.

Picture of second batch garnished with a single blackberry.
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Linked to Wednesday and Thursday parties.

Carbs 2.6 Fiber .9 Net carbs 1.7, based upon 20 servings
I don’t count the carbs in Swerve; if you do, your count will be higher.

Crustless Zucchini Mushroom Feta Quiche

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Jorge Cruise’s The 100 plan is a delicious and easy program for those of us who prefer a low-carb lifestyle. Most mornings, I eat scrambled eggs, with the occasional almond pancakes or muffins, depending on how much time I can spare before Andrew and I run out of the door to school and work. But on the weekend, I try to make something special, and this morning I decided upon a quiche.

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I’m a member of an organic co-op, and this week I ordered zucchini, mushrooms, cherry tomatoes, and eggplant. All gorgeous and so delicious! When I decided to make a quiche, I immediately thought about the zucchini and mushrooms. Full-flavored from caramelized mushrooms, tangy feta and Kalamata olives, along with the lovely fluffiness from the whipping cream – my quiche was a perfect, 0 sugar calorie breakfast.

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Crustless Zucchini Mushroom Feta Quiche
2 zucchini, thinly sliced
1 cup sliced mushrooms
1 medium onion, diced
3 garlic cloves, minced
4 oz feta cheese, crumbled
8 Kalamata olives, halved
4 large eggs
1 cup whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 cup grated colby-jack cheese (optional)
Pinch, or more, cayenne pepper (optional)
4 tablespoons unsalted butter

Preheat oven to 375 degrees
Spray a pie dish or 8×8 casserole with non-stick spray; set aside
Melt butter in skillet over medium-high heat
Add zucchini, mushrooms, diced onion, and garlic
While vegetables cook, beat together eggs, whipping cream, Parmesan cheese, dried Italian seasoning, and cayenne, if using; set mixture aside
Once veg mixture begins to caramelize, remove from heat and spoon into greased dish
Distribute feta cheese and sliced Kalamata olives over mixture
Pour egg mixture over mushroom mixture and sprinkle on grated colby-jack cheese, if using
Bake at 375 degrees for 35-45 minutes, covering with foil if cheese starts to over-brown
Allow quiche to rest for 10 minutes before serving

Serves 8

Quick & Easy Sandwich Buns (LC & GF)

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Wow! Long-time no post, so Merry Christmas, Happy New Year, and hello! Ok, these rolls are nothing short of miraculous, as the base is mozzarella cheese. Yep, cheese. Who knew? Anyway, I can’t take credit for the creation, as I found the recipe on Splendid Low-carbing. I went in a slightly different direction, subbing gluten-free flour for the coconut flour and adding baking powder to get more lift for the buns.

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Now, my version is higher in carbs, because no matter how hard I try, I just can’t get past the smell and taste of coconut flour; however, if coconut flour is not an issue for you, and you want a lower carb count, then I encourage you to follow Jennifer’s recipe as written. The great thing about this dough is its versatility. I’ve made pizza, breadsticks, hot-pockets, and pain au chocolate using Lily’s chocolate.

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So, what’s the texture, you ask? Very breadlike, moreso than any other recipe I’ve tried. Taste? Mild – no egginess, no weird smell, just very plain and simple. I do want to add a bit of proofed yeast, just to see the outcome, but I’ve not tried it, yet. If you do, let me know! Here’s the recipe:

Quick & Easy Sandwich Buns
2 cups shredded mozzarella cheese (I shredded my own)
2 tablespoons unsalted butter, melted
3/4 cup, plus 1 tablespoon, almond flour (Wellbees, my new favorite brand)
3 tablespoons Cup4Cup gluten-free flour (Or your favorite gf blend)
1 1/2 teaspoons baking powder
1 large egg, beaten

Combine the almond flour, gluten-free flour, and baking powder; set aside
Melt butter and set aside.
Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (this took 2 minutes in my 1200 watt microwave).
Remove melted cheese from microwave and immediately pour in melted butter.
Add flour mixture, then pour in beaten egg.
Mix together quickly; I find a fork is best.
Remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
Divide into four pieces and shape into buns.
Bake at 400 degrees for 5 minutes, lower temp to 375 degrees and bake for additional 15 minutes, loosely covering with a piece of foil to prevent over-browning.

Entire recipe: 35.5 carbs
~9 per roll, based on 4 rolls
~3 per roll, based on 12 rolls

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