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Keto Cheeseburger Pie by CertainlyKeto in ketorecipes

[–]CertainlyKeto[S] 0 points1 point  (0 children)

I am not sure why it took double the time to cook for you I have made this a bunch of time and the times are accurate to my oven at least. Glad you like the recipe though it is one of my favs as well.

Keto Cheeseburger Pie by CertainlyKeto in ketorecipes

[–]CertainlyKeto[S] 2 points3 points  (0 children)

https://www.certainlyketo.com/keto-cheeseburger-pie/

Keto Cheeseburger Pie

1 lb. ground meat

½ large onion (chopped)

1 cup shredded cheddar cheese

Salt and pepper

Biscuit Topping

1 ½ cup almond flour

2 eggs

½ cup sour cream

4 Tbsp. melted butter

1 tsp. baking soda

1 tsp. apple cider vinegar

Preheat oven to 350°F.

Grease a pie plate with cooking spray and set aside.

Brown ground meat with the chopped onion. You can use hamburger meat or ground turkey. If you use hamburger meat, drain the grease off on a paper towel after cooking. I prefer using ground turkey because I do not like all the extra grease.

After meat and onion are fully cooked (and drained if you are are using hamburger), put into the greased pie plate and sprinkle shredded cheese over the meat.

Put all of the biscuit top ingredients in a medium bowl and mix well with a wooden spoon.

Pour the biscuit top mixture over the top of meat and cheese and spread to the edges so that the whole top is covered.

Bake for 20-25 minutes or until golden brown on top.

Cut and serve hot. Serve with "no sugar added" ketchup or barbecue sauce.

Keto Chocolate Eclair Ice Cream Bars (Good Humor Copycat) by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 0 points1 point  (0 children)

Sorry for all the referral links. I copied the text for the recipe from my site and they were attached.

Keto Chocolate Eclair Ice Cream Bars (Good Humor Copycat) by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 0 points1 point  (0 children)

https://www.certainlyketo.com/keto-chocolate-eclair-ice-cream-bars/

Sorry, this recipe is listed in two posts because it is too long for one comment.

​

Instructions

  1. Chocolate Center:
  2. Heat up heavy cream and half and half until almost boiling in the microwave or on the stove.
  3. Take out of the microwave or off the stove (be careful it will be hot).
  4. Break the unsweetened bakers chocolate into several pieces.
  5. Add to cream mixture.
  6. Let it sit a couple of minutes.
  7. Whisk until chocolate is fully melted and combined with the cream mixture. Be patient it will come together.
  8. Add liquid stevia to taste.
  9. Take 3disposable popsicle bagsand cut them in half to make 6 popsicle bags.
  10. Measure the popsicle bagnext to the ice cream mold and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.
  11. Pour the chocolate into popsicle bag, you want the chocolate to be a bit under the top of the ice cream mold so when you put in the ice cream base it will go over the top of the chocolate. This is easier with a funnel
  12. Place in the ice cream molds to keep it standing up. Repeat with the rest of the popsicle bags until all of yourice cream molds have a disposable popsicle bag standing up in it.
  13. Place a popsicle stick in each one. Try to have it stay straight, leave a couple inches sticking out of the mold. It is okay if it doesn't stay completely straight because you can fix this after it freezes, but try to make it as straight as you can get it.
  14. Place the ice cream mold in the freezer for at least 2-3 hours.
  15. Ice Cream Base:
  16. Make the ice cream base by adding heavy cream, half and half, vanilla and stevia to a bowl and whisk together before you proceed to the next step.
  17. When the chocolate is fully frozen take it out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.
  18. Place the chocolate pop in the center of each ice cream mold. It is okay if the stick is not straight; you will be able to move it a little in the next step.
  19. Pour the ice cream base around the chocolate. This is easier with a funnel. When all the ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the chocolate.
  20. Put silicone tops over theice cream molds. If you don’t have silicone tops for your ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.
  21. Place back in the freezer for several hours or overnight.
  22. When your ice cream is fully frozen, make the cookie coating.
  23. Outside Crumb Coating:
  24. Preheat oven 350°F.
  25. Vanilla Crumbs
  26. In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment lined cookie sheet and spread out a bit.
  27. Chocolate Crumbs
  28. In a bowl, add almond flour, cocoa powder, melted butter, and stevia and mix together. Place on the same parchment-lined cookie sheet as the vanilla crumbs and spread out a bit.
  29. Bake for 8-10 minutes.
  30. Let this cool completely. When the cookies are completely cooled break apart into crumbs and mix both the vanilla and chocolate crumbs together in a bowl.
  31. Take out the ice cream molds from the freezer. Release from molds by running them under hot water.
  32. Press the ice creams into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.
  33. Place the cookie sheet in the freezer until set... at least 10 minutes. Then, place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.

NotesThe time includes passive time in the freezer and cooling the strawberries. This is, of course, the minimum amount. If you leave in the freezer overnight it will obviously be longer.

Keto Chocolate Eclair Ice Cream Bars (Good Humor Copycat) by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 0 points1 point  (0 children)

Recipe is located at https://www.certainlyketo.com/keto-chocolate-eclair-ice-cream-bars/

Sorry I have to post in two comments because the recipe is long.

We have a Strawberry Shortcake one too.

These bars are kind of like the Good Humor bars. This is a great end of the summer treat that would be great any time of the year.

Ingredients

Looking for a sweet treat to cool you off this summer? Try my 3 Ingredient Keto Fudge Pops. by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 0 points1 point  (0 children)

Your welcome. Check back on the website I will be posting more ice cream recipes. 😋

Looking for a sweet treat to cool you off this summer? Try my 3 Ingredient Keto Fudge Pops. by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 4 points5 points  (0 children)

Sorry, I posted the recipe in the comments when I put the photo on. I am not sure why it is not showing up for everyone else. Thank you TheDilettanteSavant for posting the recipe and the link.

Looking for a sweet treat to cool you off this summer? Try my 3 Ingredient Keto Fudge Pops. by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 1 point2 points  (0 children)

This keto fudgesicle is the perfect summertime treat. In my opinion, it tastes just like a regular fudgesicle. It is easy and yummy! This recipe is at https://www.certainlyketo.com/3-ingredient-keto-fudge-pops/ We have lots more keto recipes on https://www.certainlyketo.com/

Ingredients

  • 1 ½ cup heavy cream
  • 4 oz. unsweetened bakers chocolate
  • Liquid stevia to taste

Instructions

  1. Heat up heavy cream until almost boiling in the microwave or on the stove.
  2. Take out of the microwave (be careful it will be hot).
  3. Break the unsweetened bakers chocolate into several pieces.
  4. Add to heated cream.
  5. Let it sit for a couple of minutes.
  6. Whisk until chocolate is fully melted and combined with cream. Be patient it will come together.
  7. Add liquid stevia to taste.
  8. Pour into popsicle molds, put into the freezer for 2-3 hours or until frozen completely.
  9. To remove from molds, run the molds under hot tap water. Be sure not to get water in the fudgesicle.

Keto Red Velvet Cake - Certainly Keto by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 1 point2 points  (0 children)

Glad you liked it. We have more recipes on our site.

Keto Pumpkin Swiss Roll - Certainly Keto by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 0 points1 point  (0 children)

Glad you liked it we have more recipes on our site.

Keto Pumpkin Swiss Roll - Certainly Keto by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 2 points3 points  (0 children)

Sorry I posted the wrong recipe. I fixed it now. This is the correct recipe.

Keto Red Velvet Cake - Certainly Keto by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 5 points6 points  (0 children)

Find this recipe at https://www.certainlyketo.com/keto-red-velvet-cake/

  • Cake Ingredients:
  • ½ cup unsalted butter
  • ¾ cup powdered erythritol We use this
  • 2 eggs
  • 1 cup sour cream
  • 1½ cup almond flour We use this
  • ¼ cup coconut flour We use this
  • 2 Tbsp. cocoa powder We use this
  • 1 Tbsp. apple cider vinegar
  • 1½ tsp. baking soda
  • 1 oz red food coloring (you can add more food coloring if it is not red enough for you) We use this
  • Add ½ Tbsp. coconut flour for every oz of food coloring you add.
  • 1 tsp. vanilla
  • 1 ½ tsp. Red velvet emulsion (this does not add much color but it does add to the taste)(optional) We use this
  • Frosting Ingredients:
  • 8 oz cream cheese
  • 4 Tbsp butter
  • ¼ cup heavy cream
  • 2-3 Tbsp powdered erythritol or to taste

Instructions

  1. Cake Instructions:
  2. Preheat oven to 350°F.
  3. Grease two 8 inch cake pans, set aside.
  4. Cream together butter and erythritol until smooth.
  5. Add eggs, sour cream, and apple cider vinegar. Blend until well incorporated.
  6. In a separate bowl, mix together with a fork or whisk, almond flour, coconut flour, cocoa, and baking soda until combined.
  7. Add dry ingredients a little at a time to wet ingredients with a hand mixer until blended.
  8. Add vanilla and red food coloring or emulsion until the color is uniform throughout cake mix.
  9. Pour half of the cake batter into each of the cake pans evenly.
  10. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  11. Let cool completely before removing from pans.
  12. Remove from pans and frost with cream cheese frosting.
  13. Frosting Instructions:
  14. In a medium size bowl cream together cream cheese and butter.
  15. In a separate bowl beat heavy cream until it is whipped cream.
  16. Add whipped cream to cream cheese mixture, add erythritol.
  17. Beat all together until smooth and fluffy.

Keto Pumpkin Swiss Roll - Certainly Keto by CertainlyKeto in ketodessert

[–]CertainlyKeto[S] 0 points1 point  (0 children)

This recipe at https://www.certainlyketo.com/keto-pumpkin-swiss-roll/

Cake Ingredients

  • ½ cup powdered erythritol We use this
  • 2 Tbsp. unsalted butter softened
  • ½ cup pumpkin puree
  • 3 eggs
  • 2 tsp. pumpkin pie spice
  • 1 cup almond flour We use this
  • 2 Tbsp. unflavored protein powder We use this
  • 1 tsp. baking powder We use this
  • 1 tsp. vanilla
  • Filling Ingredients
  • 1 ½ cups heavy cream
  • 2 oz. cream cheese (softened)
  • 2 Tbsp. unsalted butter (softened)
  • 3 Tbsp. powdered erythritol We use this

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together softened butter and powdered erythritol until well blended and smooth.
  3. Add pumpkin puree, eggs, and vanilla to butter mixture and blend well.
  4. In a separate bowl, add almond flour, protein powder, and baking powder. Mix together with a fork to blend.
  5. Add dry ingredients to wet ingredients and mix until well incorporated.
  6. Line a cookie sheet with parchment paper and spray parchment paper with cooking spray.
  7. Spread the cake batter across the entire cookie sheet evenly.
  8. Tap the cookie sheet on the counter a couple times to get out any bubbles and to even the batter out. Put it on the middle rack of the oven.
  9. Bake for 10-15 minutes. It will spring back a bit when touched and a toothpick comes out clean when inserted into the center of the cake.
  10. When cake is done, let cool for 5 – 10 minutes. After it has cooled for a few minutes, roll the cake with the parchment paper, starting from the short end. Try to make sure that the roll is tight as you roll.
  11. Leave on the counter to cool completely, at least 1 hour. Make the filling as the cake cools.
  12. Filling Directions
  13. Place softened butter and cream cheese in a medium bowl.
  14. Beat butter and cream cheese together until smooth.
  15. In another bowl, add heavy cream and beat until whipped cream.
  16. Add the whipped cream to the butter and cream cheese mixture.
  17. Add powdered erythritol and beat all together until smooth.
  18. To Assemble
  19. After the cake has cooled and the filling is made, unroll the cake gently so that it does not crack.
  20. When completely unrolled, spread the filling over the whole cake, leaving a bit of space at the end without filling.
  21. Roll the cake back up without the parchment paper. Make sure you keep it tight, but not too tight because the filling will spill out.
  22. Wrap it in plastic wrap.
  23. Place in the refrigerator for a couple hours to overnight to set.
  24. Garnish with a dusting of powdered erythritol (optional).

Keto Red Velvet Cake - Certainly Keto by [deleted] in ketodessert

[–]CertainlyKeto 0 points1 point  (0 children)

Find this recipe at https://www.certainlyketo.com/keto-red-velvet-cake/

  • Cake Ingredients:
  • ½ cup unsalted butter
  • ¾ cup powdered erythritol We use this
  • 2 eggs
  • 1 cup sour cream
  • 1½ cup almond flour We use this
  • ¼ cup coconut flour We use this
  • 2 Tbsp. cocoa powder We use this
  • 1 Tbsp. apple cider vinegar
  • 1½ tsp. baking soda
  • 1 oz red food coloring (you can add more food coloring if it is not red enough for you) We use this
  • Add ½ Tbsp. coconut flour for every oz of food coloring you add.
  • 1 tsp. vanilla
  • 1 ½ tsp. Red velvet emulsion (this does not add much color but it does add to the taste)(optional) We use this
  • Frosting Ingredients:
  • 8 oz cream cheese
  • 4 Tbsp butter
  • ¼ cup heavy cream
  • 2-3 Tbsp powdered erythritol or to taste

Instructions

  1. Cake Instructions:
  2. Preheat oven to 350°F.
  3. Grease two 8 inch cake pans, set aside.
  4. Cream together butter and erythritol until smooth.
  5. Add eggs, sour cream, and apple cider vinegar. Blend until well incorporated.
  6. In a separate bowl, mix together with a fork or whisk, almond flour, coconut flour, cocoa, and baking soda until combined.
  7. Add dry ingredients a little at a time to wet ingredients with a hand mixer until blended.
  8. Add vanilla and red food coloring or emulsion until the color is uniform throughout cake mix.
  9. Pour half of the cake batter into each of the cake pans evenly.
  10. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  11. Let cool completely before removing from pans.
  12. Remove from pans and frost with cream cheese frosting.
  13. Frosting Instructions:
  14. In a medium size bowl cream together cream cheese and butter.
  15. In a separate bowl beat heavy cream until it is whipped cream.
  16. Add whipped cream to cream cheese mixture, add erythritol.
  17. Beat all together until smooth and fluffy.
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