Homemade Cajun Spice Seasoning (Chemical & Gluten Free!)

A natural & Super Easy to make!

Ingredients:
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons smoked paprika
1 teaspoon pink Himalayan salt
1 1/2 teaspoons black pepper
1 tablespoon dried oregano (not ground)
1/8 - 1/4 teaspoon cayenne pepper

Add all of the ingredients to a small bowl. Stir together to mix well. Store in an airtight container. Makes a 1/2 cup of seasoning.  

Note: This seasoning is great on seafood, meats and vegetables. If desired, see these recipes that include this Cajun seasoning:
"DELICIOUS Cajun Shrimp & Bacon (Flavorful & KETO Friendly)" 
https://carriekitchencreations.blogspot.com/2019/09/delicious-cajun-shrimp-bacon-flavorful.html
"KETO Two Minute Cheese Crisps (Egg Fast Friendly & VERY Low Carb!!!)"
https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-two-minute-microwave_10.html

Nutritional info per teaspoon:
approximately 4 calories ~ .1 grams fat ~ .5 grams net carbs 
~ .1 grams protein

Low Carb Irish Cream Liqueur ~ BETTER Than Store Bought!

A Delicious, Creamy &
Flavorful natural liqueur.

Ingredients:
3/4 cup Lakanto Baking sweetener**
1/2 teaspoon unsweetened dark cocoa powder
1 teaspoon instant coffee (I use Trader Joe's instant Colombian.)
2 egg yolks
2 1/4 cups heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup good quality Irish whiskey (I use Costco's Kirkland brand.)
candy thermometer (optional)

Method:
In a medium saucepan, whisk together the sweetener and cocoa until they are well mixed and no lumps remain. Whisk in the instant coffee.
Whisk in the egg yolks to make a paste. Add 1 cup of the cream, 1 tablespoon at a time, stirring after each addition. 
Heat over medium-low heat, stirring constantly, until the mixture slightly thickens. If desired, use a candy thermometer and cook just until the mixture reaches 200*. Dot not allow to boil. Immediately, remove from heat and set aside to cool.
Once cooled to room temperature, whisk in the remaining cream, extracts and whiskey. Transfer to glass bottles or jars and store in the refrigerator. Makes about 3 cups. (Twelve 1/4 cup servings)

Note: This liqueur is smooth and has a wonderful flavor. It tastes good enough to sip by itself and it's a great addition to coffee and baked goods.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.If you are not following a KETO or sugar free diet plan, you may substitute regular granulated sugar for the monkfruit sweetener.

Nutritional info per 1/4 cup serving:
approximately 186 calories ~ 17.25 grams fat ~ 1.4 grams net carbs
~ 1.74 grams protein

Slow Cooker Pork Chops Parmesan (Low Carb & Gluten Free)

A Pork Chop Parmesan & flatbread
to mop the sauce with.

It's funny...Pork Chops Parmesan does not include Parmesan cheese!

Ingredients:
olive or coconut oil cooking spray
1 cup Rao's Marinara sauce (or pasta sauce of choice)
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1 pound frozen boneless pork loin chops**
2 teaspoons Italian seasoning
salt 
pepper
1 cup grated mozzarella

Method:
Lightly spray the slow cooker insert with the cooking oil spray. Pour the marinara sauce into the slow cooker. Stir in the red pepper and onion. Arrange the pork chops of the sauce. Sprinkle with the herbs. Add salt and pepper to taste. 

Cook on low heat for 4 to 5 hours. Sprinkle the cheese over the chops. Cover and lower the heat to the warm setting. Let sit for 10 minutes, or until the cheese is melted. Makes 4 servings. 

**I use frozen pork chops, because I think they are less likely to become overcooked or dry. And...these pork chops were perfectly tender and not dry.

Notes:
My husband said that these pork chops are the best he has ever tasted!
If you are not following a low carb meal plan, these pork chops can be served over pasta.
If you are eating low carb, serve with veggies or a salad. KETO Flatbread also goes well with this dish...you can search this blog for the easy recipe:
"AMAZING! ~ KETO Friendly Flatbread (For Gluten Free Sandwiches & Snacks)"
https://carriekitchencreations.blogspot.com/2019/08/amazing-keto-friendly-flatbread-for.html

Nutritional info per serving:
approximately 265 calories ~ 22.36 grams fat ~ 28.87 grams protein
~ 5.6 grams net carbs (served with less sauce = less net carbs)   

AMAZING! ~ KETO Friendly Flatbread (For Gluten Free Sandwiches & Snacks)

A thin, flavorful bread for sandwiches,
or to dip in marinara sauce.

Normally, I add my notes at the end of a recipe, but this needs to be mentioned before you read the ingredient list....

I HATE pork rinds! The smell nauseates me and crushing them for KETO recipes just makes a fatty mess. (in my opinion) Pork Panko is a game changer and worth purchasing online. Surprisingly, this KETO Flatbread has a great texture and taste. I hope that you will give this recipe a try.

Ingredients:
parchment paper
8 ounces cream cheese
2 cups grated mozzarella cheese (about 8 ounces)
1/4 cup very finely grated parmesan cheese
1 cup pork panko**
1 tablespoon baking powder
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 eggs

Method:
Preheat oven to 375*. Line a large baking sheet, or jelly roll pan, with parchment paper.
Place the cream and mozzarella cheeses in a large glass bowl. Heat in a microwave oven for 1 minute. Stir and microwave for 1 more minute. Stir the fully melted cheeses together with a large fork. Add the parmesan, pork panko, baking powder, spices and eggs to the melted cheeses. Stir vigorously with the fork until all of the ingredients are well mixed. Spread onto the prepared pan to form about a 13 x 9 1/2 inch rectangle.

Bake for 7 minutes. Rotate the pan and bake for an additional 7 minutes, or until lightly browned. 

Cool in pan, on a rack, for 25 minutes. Cut into 12 equal sized slices. Store in an airtight container in the refrigerator.

**Pork Panko has the fine texture of bread crumbs and can be used as a substitute in recipes that include bread crumbs, such as meatballs, meatloaf and casseroles. Store leftover pork panko in an airtight container, in the refrigerator. (This keeps them fresh and prevents the fats from becoming rancid.) Crushed pork rinds result in fatty clumps, so pork panko is much easier (and appetizing) to work with.

Note: This flatbread can be used to make sandwiches, to dip in marinara sauce or to eat plain or with a salad.

Three mini turkey tea sandwiches made on
2 slices of flatbread. (So flavorful and moist,
 that no dressing or sauce was necessary.)

Nutritional info per slice:
approximately 166 calories ~ 13 grams fat ~ 1 gram net carbs 
~ 9 grams protein

KETO (& Egg Fast ) Friendly Cloud Cake ~ DELICIOUS & VERY LOW CARB

A light as air cake with layers of
 rich mocha frosting.

Ingredients:
coconut oil cooking spray
parchment paper
2 eggs
1/4 cup (2 ounces) mascarpone cheese**
20 Lakanto liquid monkfruit drops
1/4 teaspoon pure vanilla extract
dash salt

2 tablespoons butter
1/8 cup (1 ounce) mascarpone cheese**
2 tablespoons Lakanto powdered sweetener
1/2 teaspoon unsweetened dark cocoa powder
1/8 teaspoon pure coffee extract (optional) 

Method:
Preheat oven to 300*.  Lightly spray three 4 inch ramekins with the cooking spray. Line the bottoms of each ramekin with a circle of parchment paper.
Separate the eggs into two bowls: a medium bowl for the whits and a small bowl for the yolks. Use an electric mixer to beat the whites until they are stiff. (Peaks should stand straight when the beaters are lifted out of the bowl.) Add 1/4 cup mascarpone cheese, liquid sweetener, extract and salt to the yolks. Blend well with the electric mixer. Use a bowl scraper to gently fold the yolk mixture into the egg whites. Be careful to keep the whites fluffy.
Spoon equal amounts of the batter into the prepared ramekins. Smooth the tops to be level. 

Place the ramekins on a baking sheet and bake for about 20 minutes, or until lightly browned. (Be careful not to over bake, as it will effect the texture of the cakes.)

Cool for 5 minutes. Use a knife to gently loosen the sides of the cakes from the ramekins. Invert the cake layers onto cooling racks and remove the parchment paper. Allow to dry on the cooling rack for 6 to 8 hours.

Place the butter and 1/8 cup mascarpone cheese in a small bowl. Let stand until softened. (at room temperature) Add the powdered sweetener, cocoa and coffee extract. Whisk together until well blended and fluffy. Use equal portions of the frosting to cover the top of each cake layer. Stack the layers on top of each other. Refrigerate for 20 minutes. Cut in half to serve. Makes 2 servings.

One serving ~ Half of a mini cake

**Regular cream cheese can be substituted for the mascarpone cheese. Allow to soften at room temperature, or heat in a microwave for 10 seconds. 
(I prefer the mascarpone that I purchase at Trader Joe's.)

Notes: Even though this cake meets the perimeters of an egg fast, it is a wonderful low carb treat that can be enjoyed anytime. It made a nice dessert for two. I thought it tasted like angel food cake and my non-KETO husband loved it.

Nutritional info per serving:
approximately 363 calories ~ 36.35 grams fat ~ 1.75 grams net carbs
~ 8.45 grams protein 

KETO Friendly Vanilla Bean Pudding (Gluten & Sugar Free)

A Rich, Creamy & Delicious Pudding. 

Ingredients:
1 cup heavy whipping cream
1 vanilla bean, split and seeds removed
3 egg yolks
3 tablespoons Lakanto Classic or Golden Monkfruit sweetener
nutmeg (optional)
whipped cream (optional)

Method:
Place the cream, vanilla bean and seeds into a small saucepan. Allow the vanilla bean to infuse the cream, over low heat, for 5 minutes. Turn off the heat and set aside to cool.
Whisk together the egg yolks and sweetener until they are blended and pale yellow in color.
Touch the cooling cream with a finger. It is cool enough to mix with the yolks, when you can comfortably put your finger in the mixture. Slowly add 1/4 of the cream to the egg yolks while whisking to combine. Whisk in an additional 1/4 of the cream into the yolks. Gently whisk in the remaining cream. 
Return the mixture to the saucepan and place over low heat. Use a silicone spatula to continually stir while heating, Cook and stir until the mixture is thickened and coats the spatula without dripping off.
Pour through a strainer into a bowl. Continue to stir, as it cools, for 5 minutes. Divide between to small serving dishes. Lightly press a square of plastic wrap directly onto the pudding, to prevent a skin from forming. Refrigerate until set and completely cooled. 
(1 to 2 hours)
If desired, sprinkle with a dash of nutmeg or a dollop of whipped cream before serving. Makes 2 servings.

Note: The flavor of this pudding is worth using a vanilla bean instead of vanilla extract.

Nutritional info per serving (with nutmeg garnish):
approximately 252 calories ~ 25 grams fat ~ 2.15 grams net carbs
~ 6 grams protein

Low Carb & Sugar Free Almond Joy Candy Bars (Easy & BETTER Than Store Bought!!!)

So simple to make and so Incredibly Delicious!

Ingredients:
24 whole almonds
2 tablespoons coconut oil
3 tablespoons canned coconut cream (shake or stir well before measuring)
1/2 teaspoon coconut extract**
1 cup unsweetened shredded (not flaked) coconut
1/4 - 1/3 cup Lakanto Classic Monkfruit sweetener (or granulated sweetener of choice)***
waxed paper
Chocolate Coating:
4 ounces (approximately 2/3 cup) sugar free dark chocolate chips
2 teaspoons coconut oil

**The texture of shredded coconut
is finer than that of flaked coconut.
(Make certain to purchase the right
type of unsweetened coconut.)**

Method:
Preheat oven to 300*. Place the almonds in a pie pan, or on a baking sheet. Bake for 3 minutes. Remove from the oven, stir and bake for another 3 minutes. (Do not overcook: they should be toasted, not burned.) Set aside to cool.
Heat the coconut oil for 20 seconds (or until melted) in a small or medium microwaveable bowl. Add the coconut cream, extract, coconut and sweetener. Stir, with a fork, to mix well. Line a baking sheet, or pan, with waxed paper. Form the coconut mixture into 12 miniature logs and place on the lined pan. Very lightly press 2 toasted almonds on top of each coconut log. Place in the freezer for 10 minutes or longer.

Place the chocolate chips and coconut oil in a microwave safe bowl. Heat for 15 seconds. Remove and stir. Repeat until melted and smooth. Use 2 forks to dip, turn and coat each chilled coconut bar. Lift with a fork and allow the excess chocolate to drip off of the candy bar. Return to the waxed paper lined pan. Place in the refrigerator to allow the chocolate to harden. 

I sprinkled a tiny bit of freshly ground pink Himalayan salt on top of these,
before they hardened in the refrigerator, for my husband. He liked them
 "salted", but I prefer them without the extra salt.

Once the chocolate is set, share and enjoy. Makes 12 candy bars. Store in an airtight container in the refrigerator.

**Vanilla extract may be substituted for the coconut extract.

***The amount of sweetener, 1/4 - 1/3 cup is determined by your personal preference and taste.***

Notes: These Low Carb "almond joy" candy bars taste better than the store bought ones! (I recommend making a double batch, because sugar eaters love these, too.)

Nutritional info per candy bar:
approximately 96 calories ~ 9 grams fat ~ 2 grams net carbs 
~ 2 grams protein

BEST Low Carb Chaffle Crust Pizza (MY FAVORITE!!)

A quick, simple and tasty pizza!

Ingredients:
parchment paper or foil
16 ounces mozzarella cheese, grated
3 eggs
3 tablespoons almond flour
2 teaspoons Lakanto Classic or Golden granulated sweetener (optional)**
olive oil cooking spray
standard size Belgian or regular waffle maker
4 - 5 tablespoons Rao's marinara sauce (or low carb sauce of choice)
1 teaspoon Italian seasoning herb blend
10 slices natural (nitrate free) pepperoni

Method:
Preheat oven to 400*. Line a baking sheet with parchment or foil. Set aside.
Place 3 cups of the grated cheese into a blender container. (Set aside remaining cheese.) Add the eggs and flour. (and sweetener, if desired**) Blend together until well mixed. 
Lightly coat the waffle iron with the cooking spray. Spoon half of the batter onto the waffle iron. Cook until waffle iron says "done".  Place cooked "waffle on the prepared baking sheet. Repeat with remaining batter.
Spread 2 - 2 1/2 tablespoons of marinara sauce on each waffle crust. Sprinkle 1/2 teaspoon of  Italian seasoning over the sauce. Sprinkle with desired amount of cheese onto the prepared crusts. Top with equal portions of the pepperoni. Bake for 10 minutes or until the crust reaches the crispness that you prefer. Makes 2 mini pizzas. (4 servings)

Notes: 
I have tried many different KETO pizza recipes and his one is the one that my husband and I like the best...So satisfying & good. Perfect, served with a salad.
**My husband's favorite pizza crust is served at "Numero Uno" pizzerias. Adding sweetener gives the crust a similar flavor to a Numero Uno crust.** 
You can experiment with different sauces and toppings, such as:
Rao's Alfredo sauce
chopped chicken & bacon, sausage, red or green onions, red bell pepper,
mushrooms, spinach, olives & more

Nutritional info per serving (using 2 1/2 tablespoons of sauce on each pizza):
approximately: 387.13 calories ~ 29.15 grams fat ~ 3.5 grams net carbs 
~ 26.55 grams protein

LOW CARB Peanut Butter Lover's Cheesecake (Gluten & Sugar Free)

A rich & fluffy peanut butter & chocolate treat! 
(Great for special occasions & parties.)

Ingredients
Crust:
5 tablespoons butter
1 1/2 cups almond flour
1/3 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
Whipped Cream:
1 cup heavy whipping cream
1/4 cup Lakanto Powdered Monkfruit sweetener, or powdered sweetener of choice
1 envelope Whip It**
Filling:
24 ounces (3 boxes) full fat cream cheese
coconut oil cooking spray
1 1/4 cups natural (sugar free) peanut butter
1/2 cup Lakanto Classic Monkfruit sweetener. or granulated sweetener of choice
1 1/2 teaspoon pure vanilla extract
Chocolate Drizzle:
3 tablespoons butter
1 tablespoon coconut oil
3 tablespoons unsweetened dark cocoa powder
2 tablespoons Lakanto Powdered sweetener, or powdered sweetener of choice
1/4 teaspoon pure vanilla extract

Method:
Preheat oven to 350*.  Place the butter into a microwave safe bowl and heat for 15 seconds or just until melted. Stir in the flour, cocoa and sweetener. Pat evenly into the bottom of a 9 inch springform pan. Bake in the preheated oven for 7 minutes. Set aside to cool.
Place the cream in a bowl. Sprinkle the sweetener and Whip It over the cream. Beat until stiff peaks form and then set aside.
Spray the insides of a 1 cup and a 1/4 cup measuring cups with the cooking spray, before measuring the peanut butter. Place the cream cheese in a large microwave safe bowl and heat for 20 seconds. Add the peanut butter, sweetener and vanilla to the cream cheese and mix, with an electric mixer, until well blended. Gently fold in the whipped cream.  Spread evenly on top of the cooled crust. Cover with plastic wrap and refrigerate for 4 hours.
Use a knife to loosen the sides of the cake from the pan and then remove the springform ring.
For the chocolate sauce, place the butter and coconut oil into a small microwaveable bowl. Heat for 15 seconds. Stir in the cocoa, sweetener and vanilla until smooth. Drizzle over the top of the cheesecake.

Cut into 16 even slices. Makes 16 servings. Store covered in the refrigerator.

Notes:
**Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores, or online.

If you do not have Whip It, you can substitute 1/2 teaspoon cream of tartar.

Nutritional info per 1 slice serving using Whip It:
450 calories ~ 42 grams fat ~ 8 grams net carbs ~ 11 grams protein

Nutritional info per 1 slice serving using cream of tartar:
approximately 448 calories ~ 42 grams fat ~ 7.5 net carbs ~ 11 grams protein

Super Easy KETO "Mason Jar" Ice Cream (2 FLAVORS: Chocolate & Coconut)

One scoop of coconut ice cream
and one scoop of chocolate.

"Mason Jar" ice cream is a popular and delicious KETO dessert. Simply shake the ingredients and freeze. Even my non-KETO family members were very impressed with the flavors and texture! (Serve 1 to 2 hours after freezing. Longer freezing makes the ice cream too hard.)
Here are two of my favorite versions of this creamy treat:

Chocolate Ice Cream Ingredients:
2 cups heavy whipping cream
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
2 tablespoons Special Dark unsweetened cocoa
1 1/2 teaspoons pure vanilla extract
2 tablespoons sugar free dark chocolate chips (optional)

Method:
Add all of the ingredients, except for the chocolate chips, to a wide mouthed jar or plastic container. Shake well to blend. Place in the freezer for 30 minutes. If desired, remove from the freezer and stir in the chocolate chips. Return to the freezer for another 30 to 90 minutes. Spoon or scoop into serving bowls. Makes about 2 1/2 cups of rich and creamy chocolate ice cream. (4 servings)

Nutritional info per serving (without chocolate chips):
419.5 calories ~ 43.25 grams fat ~ 4.45 net carbs ~ 3,9 grams protein

Nutritional info per serving (with chocolate chips):
454 calories ~ 46 grams fat ~ 5,65 net carbs ~ 4.5 grams protein

Coconut Ice Cream Ingredients:
2 cups heavy whipping cream
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
1 teaspoon coconut extract
1/2 cup unsweetened shredded coconut

Method:
Add all of the ingredients to a wide mouthed jar or plastic container.  Shake well to blend. Place in freezer for one to two hours. Spoon or scoop into serving bowls. Makes 2 1/2 cups of creamy coconut ice cream. (5 servings)

Nutritional info per serving:
381.32 calories ~ 40 grams fat ~ 3.38 grams net carbs ~ 3.3 grams protein

KETO Friendly Egg Fast Mocha Protein Shake (16 Grams Protein)

A Delicious Mocha Shake that is perfect for breakfast,
or lunch, even though it tastes like dessert!

Ingredients:
1/4 cup plus 2 tablespoons cold coffee 
2 pasteurized eggs
2 ounces cream cheese
2 tablespoons coconut oil
1/4 teaspoon pure vanilla extract
1/1/2 teaspoons unsweetened dark cocoa powder 
2 tablespoons Lakanto Classic Monkfruit granulated sweetener or 1 tablespoon granulated Pyure sweetener
1 cup ice cubes

Method:
Allow the cream cheese to soften, at room temperature, or heat for 20 seconds in a microwave oven. Add all of the ingredients, except for the ice cubes, to a blender and process until creamy. Add the ice and blend until smooth. Pour into a glass that can hold 16 ounces. If desired, sprinkle with a dash of nutmeg. Enjoy! Makes one 16 ounce serving.

Note: I doubled this recipe, because my husband and I were doing an egg fast, together. It is our new favorite shake!

Nutritional info for one 16 ounce shake:
606 calories ~ 55.5 grams fat ~ 5.4 grams net carbs ~ 16.5 grams protein

An egg fast is a short-term diet plan that involves eating mainly eggs, cheese, and butter. It's popular among people who seek to break through weight loss plateaus, especially those on ketogenic diets. Three to five days is the most common (and recommended) duration of a typical Egg Fast.

Other "Egg Fast" Recipes on this blog:

KETO Egg Fast Waffles & Crepes

 ://carriekitchencreations.blogspot.com/2019/06/keto-egg-fast-waffles-crepes-easy.html

"The Villa Gourmet" Deviled Eggs

 https://carriekitchencreations.blogspot.com/2015/11/the-villa-gourmet-deviled-eggs.html

Fluffy Microwave Scrambled Eggs In A Cup

https://carriekitchencreations.blogspot.com/2018/07/fluffy-microwave-scrambled-eggs-in-cup.html

KETO Friendly Two Minute Microwave Cheese Crisps 

https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-two-minute-microwave_10.html

KETO Friendly Egg Fast Vanilla Shake

https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-egg-fast-vanilla-shake.html

KETO Friendly Cinnamon Cheesecake Bites (Fat Bombs) LOW CARB & Delicious!!

Four Delicious & Satisfying Cinnamon
Cheesecake Bites.

Ingredients:
1 stick (1/2 cup) butter, at room temperature
2 tablespoons Lakanto Classic Monkfruit granulated sweetener, or granulated sweetener of choice
8 ounces cream cheese (not low-fat), at room temperature
1 teaspoon pure vanilla extract
3/4 cup almond flour
2 teaspoon cinnamon
parchment paper
waxed paper
Coating: 
1/4 cup Lakanto Classic granulated sweetener, or granulated sweetener of choice
1/2 teaspoon cinnamon
Icing:
1 ounce cream cheese, at room temperature
2 tablespoons heavy whipping cream
2 teaspoons Lakanto Classic granulated sweetener, or granulated sweetener of choice
1/4 teaspoon pure vanilla extract

Method:
With an electric mixer, cream together the softened butter and sweetener. Add the cream cheese and vanilla to the butter mixture. Beat until creamy and well blended. Mix in the almond flour and cinnamon. Cover and freeze for 30 to 60 minutes, or until the mixture is firm enough to form into small balls.
In a very small (6 to 8 ounce) bowl, stir the sweetener and cinnamon until well blended. Set aside.
Whisk together the cream cheese, heavy cream, sweetener and vanilla until smooth. (If the icing is too thick, add a teaspoon or two more of cream.)
Line a pan (that will fit in your freezer) with parchment paper. Remove the mixture from the freezer. Use a small cookie scoop to make cheesecake balls, or form 2 tablespoons of the chilled cheesecake mixture into 20 balls, with your hands. Roll each ball in the small bowl of cinnamon "sugar" and place on the parchment lined pan. Drizzle the icing over the top of each cheesecake bite. Place in the freezer for another 30 to 60 minutes.

Remove from the freezer and place in a waxed paper lined airtight container.
For a creamier treat, store in the refrigerator. For a more solid (and colder) treat, store in the freezer. (I prefer the frig.) Makes 20 servings of cheesecake bites.

Notes: These are so Delicious and satisfying ~ I even ate just one for breakfast! (My non KETO family members loved them, too.) These will keep  for one month in the freezer, but they will be eaten in 20 days or less!

Nutritional Info per serving:
approximately 116.2 calories ~ 11.65 grams fat ~ 1.26 net carbs ~ 1.76 grams protein

KETO Friendly Egg Fast Vanilla Protein Shake (16 Grams Protein!)

A Delicious & Creamy
Vanilla Protein Shake

Ingredients:
1/4 cup plus 2 tablespoons cold water
2 pasteurized eggs
2 ounces cream cheese
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 tablespoons Lakanto Classic Monkfruit granulated sweetener
1 cup ice cubes
nutmeg (optional)

Method:
Allow the cream cheese to soften, at room temperature, or heat for 20 seconds in a microwave oven. Add all of the ingredients, except for the ice cubes, to a blender and process until creamy. Add the ice and blend until smooth. Pour into a glass that can hold 16 ounces. If desired, sprinkle with a dash of nutmeg. Enjoy! Makes one 16 ounce serving.

Note: I doubled this recipe, because my husband and I were doing an egg fast, together. We both loved it!

Nutritional info for one 16 ounce shake:
596 calories ~ 55.2 grams fat ~ 4.4 grams net carbs ~ 16 grams protein

An egg fast is a short-term diet plan that involves eating mainly eggs, cheese, and butter. It's popular among people who seek to break through weight loss plateaus, especially those on ketogenic diets. Three to five days is the most common (and recommended) duration of a typical Egg Fast.

Other "Egg Fast" Recipes on this blog:

KETO Egg Fast Waffles & Crepes

 ://carriekitchencreations.blogspot.com/2019/06/keto-egg-fast-waffles-crepes-easy.html

"The Villa Gourmet" Deviled Eggs

 https://carriekitchencreations.blogspot.com/2015/11/the-villa-gourmet-deviled-eggs.html

Fluffy Microwave Scrambled Eggs In A Cup

https://carriekitchencreations.blogspot.com/2018/07/fluffy-microwave-scrambled-eggs-in-cup.html

KETO Friendly Two Minute Microwave Cheese Crisps 

https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-two-minute-microwave_10.html

KETO Friendly Egg Fast Mocha Protein Shake (16 Grams Protein)
https://carriekitchencreations.blogspot.com/2019/08/keto-friendly-egg-fast-mocha-protein.html