Berry Swirl Cheesecake (Keto)

Headbangers Kitchen

This is some real shit. Probably the best keto dessert I’ve made to date. It’s a bit of work, but worth the effort!

120 minutes

https://headbangerskitchen.com/recipe/keto-berry-cheesecake/

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Peanut Butter Swirl Brownies (Keto)

Reddit

I’m using imperial measuring units that a commenter converted with a lowered amount of sweetener. Below is ripped straight from the post.

Don’t forget to bring eggs up to room temp. ~30 mins.

  • 1/2 c. Butter
  • 1/2 c. Syrup or powdered sweetener
  • 2 large eggs 5/8 c. Cacao powder
  • 3/4 c. Almond flour
  • 1/2 tsp. Kosher salt
  • 1-2 tbsp peanut butter
  • (Optional) 1/4 cup Lilly’s chocolate chips

Melt the butter and mix in cacao. Add eggs then sweetener, and then fold in almond flour and salt. Spoon mixture into 8×8 pan. Drop spoons of peanut butter and swirl around, sprinkle with salt, and bake at 350 do 20min. Should be slightly underdone, don’t over-bake!

Super important: you must let them cool completely before you eat them, and I suggest letting them chill in the fridge for max flavour and best fudgy texture. Trust me—having them warm is not worth it, as the flavours settle and the texture is perfect once they’ve chilled for a bit.

When cooled cut into 16 servings (they’re very rich so they might seem small, but it’s all you need)

Macros for 1/16 servings

150cal 3g net carb 12g fat 3g protein

Micah’s Harpoon Chili

I’ve read maybe 20 chili recipes in preparation for making this dish, so I can’t cite any one specific source. I can say that Serious Eats and Food Wishes were the biggest sources of my inspiration. So… There’s that.

But…

I’m not going to link those because it’ll just be confusing. I’m going to write down what I’m doing today, and probably tweak in the future. So here you have it – Micah’s Chili

All Day

Ingredients:

  • 3 lbs chuck, cubed into 2″ pieces.
  • One whole white onion, diced into ~1/2″ pieces
  • One bell pepper
  • 4 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chipotle chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp jalapeno powder
  • 1/2 tsp cayenne powder
  • 1 tsp dried oregano
  • 1 tsp cocoa powder
  • 1 bay leaf
  • 1-1/2 cup tomato pure
  • Kidney beans (15 oz can, drained)
  • Cannellini beans (15 oz can, drained)
  • 1 bottle of Harpoon IPA
  • 2 cups chicken stock
  • Water as needed
  • S&P to taste

Directions

  1. Mix chili powders, cumin, paprika, jalapeno powder, salt and pepper. Set aside mix.
  2. Sear chuck. 1/2 of the pieces get 2 sides seared, the other half gets one side only. Set aside.
  3. Saute onions until translucent, add garlic after 2 minutes.
  4. Add spice mixture and cook for 1-2 minutes
  5. Add meat and mix in with onions.
  6. Add beer, oregano, and cocoa powder. Bring to gentle simmer.
  7. Add tomato, stock, beans, and pepper. Bring to simmer.
  8.  Simmer on low for for 3-1/2 – 4 hours, or until meat is fall-apart tender.