Not only does it use minimal steps, but there is no need to separate the eggs. It’s minimal fuss, minimal washing up and maximum chocolate taste!

Be sure to read through the tips below to get the very best results. My latest top tip for the ultimate fluffiness…. use sparkling water! It’s a game-changer!

Estimated reading time: 5 minutes

Ingredients

Here is a quick overview of the ingredients you’ll need to make this cake. The exact measurements are listed in the recipe card below.

Erythritol (or any 1:1 low carb sweetener): I use SoNourished because I know their sweetener works the best, every single time.

Coconut Flour: I just use the regular brand from my local grocery store. Doesn’t have to be fancy.

Cacao Powder: I use unsweetened cacao powder.

Almond Flour: I used blanched almond flour which is usually a white colour, and relatively fine in texture.

Large Eggs: I always use the 600g free-range eggs, but feel free to use whatever eggs you can afford.

Greek Yogurt: Any greek yogurt brand is fine. I’ve actually started using the higher protein greek yogurt varieties which are popping up in Aldi and Woolworths. As long as it’s less than 5g per serve, you’re good!

Butter: Honestly, it doesn’t matter if you use salted or unsalted butter. On a keto diet, a little more salt is actually a good thing!

Sparkling Water: I use a homemade soda stream to get sparkling water, but you can also use any kind of sparkling water you have access to.

Instructions (Top Tips)

1. Ensure all the ingredients are at room temperature. This will stop things from splitting.
2. Use unsweetened sparkling water. This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.
3. Make sure you whip the eggs for 3 minutes. This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 
4. Combine the batter just so. Don’t over whip to prevent a dense cake.
5. Don’t leave the cake before baking. Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.
6. Don’t overbake. Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.
7. Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.
8. Whip the cream for the frosting just under stiff. You want it slightly fluid or it will be too hard to spread.

Frequently Asked Questions

What can I use instead of almond flour?

If you are allergic to nuts, then sesame seed flour is a perfect substitute! Simply use 1.5 cups of sesame seed flour to replace the 1.5 cups of almond flour (1:1 ratio)

What sweetener can I use instead of erythritol?

There are plenty of keto-friendly sweeteners to choose from. If you want to use liquid stevia, I would use 2/3rd of a teaspoon (1tsp liquid stevia = 1 cup erythritol).

If you wanted to use another type of keto sweetener, simply substitute according to the sweetness of real sugar, and use 2/3rds of that amount.

Can I use baking soda?

Generally speaking, you can use baking soda, but you only need 1/4th of the amount. I would only use 1/2 tsp of baking soda as a replacement.

Can I leave out the sparkling water?

Yes, you definitely can, however, it’s not going to be quite as light and fluffy. Keep this in mind.

Storing Leftovers

Storing this cake is easy! Simply store the leftover cake covered (or in a container) in the fridge for up to 5 days. You can also freeze this cake in separate slices for up to 2 months.

Other Keto Chocolate Recipes

• Keto Flourless Chocolate Cake
• Keto Chocolate Mug Cake
• Keto Chocolate Chip Muffins – Best Keto Low Carb Snack
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies

Print

Keto Chocolate Cake

Say hello to your new best friend! This KetoChocolate Cake is not only super simple to make, it’s so light and fluffy you’ll be hard pressed to think it’s not made with flour.

Not only does it use minimal steps, there’s no need to whip the egg yolks and white separately, so less washing up! Bonus, right guys?

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto cake, keto chocolate cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 260kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

BASE

• 2/3 cup Erythritol (SoNourished) 130g
• 3 tbsp coconut flour 24g
• 1/2 cup cacao 43g
• 1.5 cups almond flour 150g
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• Good pinch salt approx 1/6 tsp
• 4 large eggs
• 1/4 cup greek yoghurt 60g (full fat)
• 1 tsp vanilla extract
• 60 g butter melted
• 1/3 cup sparkling water

FROSTING

• 3/4 cup cream cheese
• 2/3 cup heavy cream
• 1/4 cup cacao 22g
• 1/4 cup Powdered Erythritol (SoNourished) or to taste
• 1/2 tsp vanilla extract

Instructions

• Preheat the oven to 356F / 180C / 160 fan. Generously grease 20 x 7 cm round loose bottomed non-stick baking tin with butter.
• Mix all the dry ingredients together in a bowl (sweetener, coconut flour, cacao, almond flour, baking powder, bicarb of soda and salt).
  3 tbsp coconut flour, 1/2 cup cacao, 1.5 cups almond flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, Good pinch salt, 2/3 cup Erythritol (SoNourished)
  
• In a clean mixing bowl, using and electric whisk the eggs for 3 minutes until pale and fluffy. NOTE: please ensuer you mix for this amount of time as it’s vital for the lightness of the cake.
  4 large eggs
  
• Add the yoghurt, vanilla and butter and mix to combine. Add dry to wet and mix and whisk with your electric whisk, adding the sparkling water a little at a time until a nice thick batter forms.
  1/4 cup greek yoghurt, 1 tsp vanilla extract, 60 g butter, 1/3 cup sparkling water
  
• Spoon the Keto Chocolate Cake batter into your greased baking tin and bake for about 45 – 50 minutes. Loosely cover the cake with a sheet of tin foil (don’t seal the edges to the tin) after about 30 minutes or until you can insert and remove a skewer without any crumbs sticking. Adding the tin foil will stop the top burning. Do not over bake as it will firm up as it cools. It should have a little softness in the centre.
  
• Allow to cool in the pan for 10 minutes then transfer to a wire rack to fully cool and firm up.

FROSTING

• Add the heavy cream to a mixing bowl. Whisk using an electric whisk until thick but still fluid. It should not be stiff peaks or will be too thick to spread.
  2/3 cup heavy cream
  
• Add the rest of the frosting ingredients and combine with a spatula. Adjust the sweetness to taste.
  1/4 cup cacao, 1/4 cup Powdered Erythritol (SoNourished), 1/2 tsp vanilla extract, 3/4 cup cream cheese
  

Video

Notes

Ensure all the ingredients are at room temperature.

This will stop things from splitting.

Use unsweetened sparkling water

This will make your batter super light and fluffy without needing to whisk the whites and egg yolks separately.

Make sure you whip the eggs for 3 minutes

This will add maximum air and ensure they are super fluffy which all contributes to the softness of this amazing Super Simple Keto Chocolate Cake 

Combine the batter just so

Don’t over whip to prevent a dense cake.

Don’t leave the cake before baking

Once the batter is added to the tin, bake straight away. Rising agents in the batter start to work straight away and the lightness will diminish if the mix is left on the side without baking.

Don’t overbake.

Insert a skewer in the centre and it should come out pretty clean but to press will still be slightly soft. This cake will firm up once cool so try not to overcook it.

Once removed from the oven, allow to cool slightly then remove from the tin sides and place on a wire rack to fully cool and firm up. If you leave it in the tin for an hour it will cook more from the heat of the tin.

Whip the cream for the frosting just under stiff.

You want it slightly fluid or it will be too hard to spread.

Nutrition

Serving: 1Slice | Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Sodium: 284mg | Potassium: 234mg | Fiber: 4g | Net Carbs: 4g

The post Keto Chocolate Cake appeared first on FatForWeightLoss.

Estimated reading time: 5 minutes

One Pot Keto Recipes

Slow cookers, also known as crock pots, have been around for many years. A recent addition to the market is the pressure cooker, popularised by the Instant Pot brand. 

Pressure cookers are beneficial for cooking at high altitude, where people require pressure to cook regular food. There is less pressure at higher altitudes, so creating more pressure will help cook food faster. In some cases, the food will cook better than at sea level as well.

I like to think that pressure cooking is like slow cooking on steroids. You get all the benefits of a slow cooked meal, but in less than a quarter of the time. Plus, most pressure cookers have multiple functions like yogurt making and baking which can be handy as you will see in this book.

Most pressure cookers can also become slow cookers when used on the appropriate function. Therefore, by having a pressure cooker, you can eliminate the need for a slow cooker.

The Instant Pot is a popular brand in the United States of America and Canada, but many people don’t know what an Instant Pot is here in Australia.

Pressure Cooker Tips and Tricks

On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.

To cook under pressure, you will always need to set the valve to sealing.

To release the pressure, you have two options, quick release or natural release.

Natural Release Function

This keto flourless chocolate cake recipe uses the natural release function which allows the pressure to escape naturally without turning the valve on top.

Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve.

The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.

Do you need a trivet?

The reason why you need a trivet is simple; if you don’t want your cake sitting in water, a trivet is necessary.

There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.

It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.

One Pot Keto Desserts

This keto flourless chocolate cake recipe is out of my One Pot Wonders cookbook, which comes with:

• 20 Easy Keto One Pot Meals – 11 Easy Main Meals, 4 Simple Soups, & 5 Delicious Desserts! 
• Only 5 easy steps for EVERY recipe! 
• Tips and Tricks for cooking all types of food in pressure cookers, instant pots and slow cookers
• Beautiful images for every recipe so you’ll know exactly what you’ll be enjoying 
• Caloric and macronutrient data – I’ve calculated everything for you so you can track your meals easily
• Everything you need to know about cooking with pressure cookers AND slow cookers for beginners and seasoned cooks alike.
• [BONUS MEAL PLANS] 7 Day Meal Plans suitable for 1, 2 or 4 people, with shopping list and macro calculations.

Click Here To View The Recipe Book

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Keto Flourless Chocolate Cake

This rich and decadent keto flourless chocolate cake is made using a pressure cooker (or a slow cooker) and is one of the most simple keto desserts to master.

Course Dessert

Cuisine American, Australian, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword flourless chocolate cake, keto cake, keto flourless chocolate cake

Prep Time 10 minutes

Cook Time 35 minutes

Release Time 5 minutes

Total Time 50 minutes

Servings 8 Slices

Calories 255kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Instant Pot

Ingredients

• 2 blocks unsweetened dark chocolate 7oz / 200g chopped
• 1/3 cup salted butter 2.8 oz/80 g
• 1 cup Erythritol (SoNourished) or 1 tsp of liquid stevia
• 6 large eggs separated
• 1 tsp butter for greasing

Instructions

• Place the dark chocolate and butter in a microwave safe bowl and microwave on high for 90 seconds, stirring every 30 seconds. By this stage, the chocolate and butter should be melted. If not, heat for another 30 seconds.
• Remove from the microwave and add the sweetener, stirring until well combined. Let it sit on the bench until cool to touch, about 4 to 5 minutes.
• Stir in egg yolks until well combined. Whip the egg whites in a separate bowl until soft peaks form. Pour the chocolate mixture into the middle of the egg whites and gently fold until well combined.
• Line a 7 inch (18 cm) cake tin with parchment paper and grease with the butter. Pour in the chocolate cake mixture and wrap with aluminum foil. Pour 1 cup of water into the pressure cooker and set the trivet into the pot. Place the cake on top of the trivet. Close the lid and make sure the air vent is in the sealing position.
• Set to PRESSURE COOK/MANUAL for 35 minutes. Allow to natural release for 8 to 10 minutes before removing the cake. Allow to cool completely on a wire rack before removing it from the pan and serving.
• The cake will keep in the fridge for up to 5 days or in the freezer for up to 2 months.

Notes

Pressure Cooker Tips and Tricks

What is the release valve on my pressure cooker?

On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.

To cook under pressure, you will always need to set the valve to sealing.

To release the pressure, you have two options, quick release or natural release.

Natural Release Function

The natural release function is when you allow the pressure to escape naturally without turning the valve on top.

Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve. The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.

This is especially good for large cuts of meat, baked goods, or thick, soupy style recipes which might foam out the top of the pressure releases too quickly.

During a natural release, the cooking continues so you need to take that into account when determining your cook time. If a recipe calls for a quick release, you can use a natural release if you prefer, but reduce the cooking time.

Do you need a trivet?

The reason why you need a trivet is simple; if you don’t want your food sitting in water (all desserts plus whole chickens), a trivet is necessary.

There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.

It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.

Nutrition

Calories: 255kcal | Carbohydrates: 9g | Protein: 4g | Fat: 25g | Fiber: 4g | Net Carbs: 5g

The post Keto Flourless Chocolate Cake appeared first on FatForWeightLoss.

Estimated reading time: 3 minutes

Using a microwave usually gives you the best results when making mug cakes, as it gives you more rise, which results in a fluffy texture which doesn’t translate to an oven baked mug cake using similar ingredients.

I’m assuming if you’re looking for a mug cake, you know what it is, but a typical mug cake is as simple as it sounds… a cake in a mug! (see more)

How Many Carbs In A Keto Chocolate Mug Cake?

This recipe contains 8.5g net carbs per serving, or 18g total carbs.

Generally, I advise most people to be tracking 40g total carbs at least to start with, so this should definitely fit within your macros.

However, if you are tracking 20g net carbs, you could cut the carbs down by 1.4g so each serve is 7.2g you can omit the chocolate chips… but they are nice and add that special bit of chocolate goo!

Let’s make a Keto Mug Brownie!

You’ll Need:

• Almond Flour (you could use coconut flour, but I would prefer you use sesame seed flour for a nut-free option)
• Erythritol (or liquid stevia) – I’d use 1/4 tsp of liquid stevia if replacing for erythritol (also giving it less total carbs)
• Raw cacao powder (for that rich chocolate taste)
• baking powder AND baking soda
• Sugar free chocolate chips (optional but definitely worth it)
• Butter
• Egg
• Yogurt (or ice cream)
• Vanilla Extract
• Almond Milk
• Pinch of salt.

If you wanted to simplify this recipe, simply use eggs, almond flour and butter, and experiment as you like!

Best served with keto ice cream, whipped cream, yoghurt or coconut yogurt.

Start by microwaving the keto chocolate Mug Cakes for 90 seconds on high, up to 110 seconds depending on how soft you like them.

If you don’t have a microwave you can bake in a preheated oven (350F / 180C / 160 fan) for about 15 minutes or until you can insert and remove a skewer without crumbs sticking. Make sure your mug / ramekin is oven safe and there is plenty of space for the batter to rise.

Related Recipes

• Keto Cheesecake No Bake
• Keto Lemon Coconut Cake with Cream Cheese Icing
• Keto Cheesecake Bites
• No-Churn Keto Ice Cream
• Keto Chocolate Chip Muffins

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Keto Chocolate Mug Cake

Love chocolate cake but don’t have the time to make a big one? These Keto Chocolate Cakes In A Mugare perfect if you want a single serve treat that’s ready in 5 minutes flat.

Course Dessert, Snack

Cuisine American, Australian, Dairy Free, egg free, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto chocolate mug cake, keto mug brownie

Prep Time 3 minutes

Cook Time 1 minute

Total Time 4 minutes

Servings 1 Serving

Calories 486kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 6 tbsp almond flour 36g (from coles or woolworths)
• 2 tbsp Erythritol (SoNourished) Natvia is the best erythritol brand in Australia
• 1.5 tbsp raw cacao 8g
• 1/4 tsp baking powder
• 1 Pinch baking soda under 1/8 tsp
• 10 g sugar free chocolate chips or lindt 90 chocolate cut into small chunks
• 1 tbsp butter or coconut oil (melted) (DF)
• 1 large egg
• 1 tbsp greek yoghurt or coconut yoghurt DF OR ice cream
• 1/4 tsp vanilla extract
• 1 tbsp almond milk
• Pinch of salt

Instructions

• Place all the dry ingredients in a mug. Mix with a spoon to combine.
  
• Add the wet. Mix with a spoon to combine.
  
• Microwave for about 90 seconds on high (or up to 110 if you prefer them less soft). Mine took 90 seconds and was perfect. They firm up as they cool as well so try not to overcook.
  
• Allow to cool slightly and top with keto ice cream, whipped cream, yoghurt or coconut yoghurt (DF).
  

Notes

For dairy free, replace the yoghurt and butter with coconut yoghurt and coconut oil.

For egg free, replace the egg with 1 tbsp of flax meal soaked for 5 minutes in 2.5 tbsp of water.

Start by microwaving the keto chocolate Mug Cakes for 90 seconds on high, up to 110 seconds depending on how soft you like them.

If you don’t have a microwave you can bake in a preheated oven (350F / 180C / 160 fan) for about 15 minutes or until you can insert and remove a skewer without crumbs sticking. Make sure your mug/ramekin is oven safe and there is plenty of space for the batter to rise.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 18g | Protein: 17.8g | Fat: 40g | Fiber: 9.5g | Net Carbs: 8.5g

The post Keto Chocolate Mug Cake appeared first on FatForWeightLoss.

The base of the keto lemon coconut cake is deliciously moist, and combined with the cream cheese icing is now one of my favourite recipes of all time… since I at the entire cake throughout the past week….

Coconut is a superior flour replacement to work with on the ketogenic diet because you don’t need to use as much of it as you would use almond flour (another tremendous low carb flour replacement). I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.

Now don’t worry, I hate it when there is too much lemon in a recipe, and it spoils the entire mix because all you can taste is the lemon. This keto lemon coconut cake recipe has the perfect amount of lemon taste, without the acidity and vulgar flavour that too much lemon can bring.

I use erythritol in this cake to ensure the consistency is similar to sugar. You could use stevia as a replacement, however, you will have to significantly reduce the amount you use (if using liquid stevia). Erythritol tastes better I’ve found when it comes to making keto cakes, so its best used.

The combination of lemon, with lemon zest, gives the cake a clean, fresh tasting texture. Adding acid to a cake is essential to balance out the sweetness from the saltiness, and provides that little zing that keeps you wanting more.

Expert Tip:

To make the icing on top look pretty, try running a skewer along the top as if you were drawing a chess board.

It’s an old fashioned technique I learned from my grandma when she would bake cakes.

Print

Keto Lemon Coconut Cake with Cream Cheese Icing

The base of the keto lemon coconut cake is deliciously moist. It has become one of the best recipes I’ve ever made.

Course Dessert, Snack

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto lemon cake, lemon cake, pound cake

Prep Time 10 minutes

Cook Time 45 minutes

Cooling Time 10 minutes

Total Time 1 hour 5 minutes

Servings 10 Slices

Calories 145kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Coconut Cake

• 1/2 Cup Coconut Flour 40g / 1.2 oz
• 5 large Eggs
• 1/4 Cup Erythritol (SoNourished) 30g / 1 oz
• 1/2 Cup Butter Melted 125g / 4 oz
• 1/2 Lemon Juiced
• 1/2 tsp Lemon Zest
• 1/2 tsp xanthan gum
• 1/2 tsp Salt

Icing

• 1 Cup Cream Cheese 225g / 8 oz
• 3 Tbsp Powdered Erythritol (SoNourished)
• 1 tsp Vanilla Extract
• 1/2 tsp Lemon Zest

Instructions

• Separate the egg whites and yolks. Beat the egg whites until they form white peaks.
  
• Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.
  
• Pour into a greased loaf tin (9” X 5”)
  
• Bake at 180 C (355 F) for 45 mins (fan forced)
• Whilst the cake is in the oven, beat the cream cheese, erythritol, vanilla extract and lemon zest together with an electric beater.
  
• Set aside and ice the cake once it has finished cooling.
• Slice and enjoy

Video

Notes

To make the icing on top look pretty, try running a skewer along the top as if you were drawing a chess board.

It's an old-fashioned techinque I learned from my grandma when she would bake cakes.

Coconut is a superior flour replacement to work with on the ketogenic diet because you don’t need to use as much of it as you would use almond flour (another great low carb flour replacement).

I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.

Nutrition

Calories: 145kcal | Carbohydrates: 1g | Protein: 4g | Fat: 12g

The post Keto Lemon Coconut Cake with Cream Cheese Icing appeared first on FatForWeightLoss.

Sugar Free No Bake Cheesecake

You know I’m a fan of keto cheesecakes right guys? There’s nothing quite like a good slice of cheesecake to satisfy the sweet cravings when they come and this Keto No Bake Lemon Cheesecake is an absolute winner. 

Refreshing and lusciously creamy against a buttery almond crumb, it’s what dreams are made of!

Cheesecakes are some of my most popular desserts on the blog. If you love the sounds of this one, why don’t you give my New York, Basque Burnt or Salted Caramel a go too?

Tell me, what cheesecake flavour would you like to see next? Baked or no-bake? Let me know in the comments below and I’ll get to work. 

Keto Cheesecake No Crust No Bake

Want to make this dessert without a crust? No problems! Leave it out. You could simply pour the filling into a pyrex container and set it in the fridge as so.

No Bake Keto Desserts

Looking for other no bake keto desserts? Below are a few of my favourite no bake desserts:

• Keto Salted Caramel Cheesecake
• Keto Cheesecake Fat Bombs
• Keto Peanut Butter Cups
• Keto Pumpkin Pie Fat Bombs

Print

Keto Cheesecake No Bake

Course Dessert, Snack

Cuisine American, Australian, French, Gluten Free, grain free, Low Carb / Keto

Keyword keto cheescake no bake, no bake keto cheesecake

Prep Time 15 minutes

Chilling Time 8 hours

Total Time 8 hours 15 minutes

Servings 14 slices

Calories 322kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Base

• 2 cup almond flour 200g
• 1/2 cup coconut flour 60g
• 1/2 tsp xanthan gum optional
• 1 tsp baking powder
• 2 tbsp erythritol
• 1/2 tsp salt
• 170 g cold butter cubed (6 oz)

Filling

• 2 cups cream cheese
• 2/3 cup + 1 tbsp powdered erythritol 100g
• Zest of 1.5 lemons
• 40 ml lemon juice 1.5 lemons juiced
• Tiny pinch of salt
• 1 cup heavy cream

Optional Topping

• Zest of 1/2 lemon
• 1 tsp powdered erythritol
• lemon slices for decoration

US Customary – Metric

Instructions

• In food processor, mix the dry ingredients together (almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt.)
  
• Working quickly, cut the cold butter into chunks and add to the dry ingredients. Using a food processor pulse on high (about 20 – 30 seconds) until combined or mash with 2 forks.
  
• Line the bottom of a 22cm / 8.5 inch springform cake tin, grease the inside and greaseproof with butter. Press along the base and 1/2 way up the sides. Top tip to get neat sides is to get a glass and press around the edges. Place in the fridge to set whilst you make the filling.
  

FILLING

• Add the cream cheese and powdered erythritol to a mixing bowl. Beat with an electric mixer to combine, don’t over beat, just until combined. Stir through the lemon zest, lemon juice and salt with a spatula.
  
• In a separate bowl, whip the cream until thick, just under stiff peaks.
  
• Fold the cream through the cream cheese with a spatula to combine. Taste and adjust the sweetness to taste.
  
• Spoon the filling on top of the base and smooth with a silicone spatula.
  
• Place in the fridge to fully set, about 8 hours, or overnight. Alternatively, place in the freezer until set. Finish off in the freezer for about 40 minutes to one hour to make nice and firm for slicing. If you accidentally leave in the freezer too long, simply allow to come to room temperature a bit before slicing.
  

Notes

Top with powdered erythritol, lemon zest and optional lemon slices for decoration.

Nutrition

Calories: 322kcal | Carbohydrates: 8g | Protein: 6.8g | Fat: 33.2g | Net Carbs: 4g

The post Keto Cheesecake No Bake appeared first on FatForWeightLoss.

This post is sponsored by Atkins Au/Nz. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make FatForWeightLoss possible!

Low Carb Granola Bars Recipe

These low carb granola bars are super easy to make, and they taste delicious! Using the products from Atkins, it makes this recipe very easy to put together, since you don’t have to start from scratch and make the granola yourself.

However, if you are in an area which doesn’t sell Atkins crunchy muesli, you can always substitute with my own Keto Granola Recipe Here

Which Silicone Mold Did You Use?

I made this fudge using a cheap silicone mold I found at Kmart. It’s the best way to go since silicone makes it so easy to remove the bar when it’s set in the freezer.Here is the link to purchase this item

The only downside to using a silicone mold like this is that it’s very flexible, so you’ll have to put a metal baking tray underneath before pouring the granola into the sections so that you are able to pick up the mold without the contents spilling everywhere

Low Carb Chocolate Bar Drizzle

The chocolate drizzle on top comes from the Atkins low carb endulge chocolate bar, which melts just like regular chocolate!

I melted this in the microwave for 1 minute, and mixed the chocolate around. Don’t ever overheat chocolate, otherwise the chocolate won’t flow when it’s melted, it will just clump and turn lumpy, or turn into a hard ball of cocoa butter.

Related Recipes

• Keto Granola Crunchy Breakfast Cereal
• Keto Gingerbread Granola – Gingerbread breakfast recipe
• Keto Salted Caramel Fudge Keto Cheesecake Fat Bombs
• Peanut Butter Fat Bombs
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies
• Keto Pumpkin Bars
• Milk Chocolate Keto Muffins

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Low Carb Granola Bars

Low carb granola bars are a deliciously filling breakfast, and can be a great road trip snack. Regular granola bars are held together using sugar syrups or fibre gums, while this low carb friendly version is held together using the powder of coconut oil and peanut butter. YUM!

Course Breakfast, Dessert, Snack

Cuisine American, Australian, Dairy Free, Gluten Free, Low Carb / Keto, sugar free, Vegan, Vegetarian

Keyword low carb granola bar

Prep Time 10 minutes

Cook Time 5 minutes

Freeze Time 4 hours

Total Time 4 hours 15 minutes

Servings 6 Bars

Calories 367kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup peanut butter 90g / 3 oz
• 1/3 cup coconut oil 90g / 3 oz
• 1 cup Atkins Crunchy Granola 180g / 6 oz
• 2 bars Atkins Milk Chocolate melted (for topping)

Instructions

• Melt the coconut oil until warm, then pour into a medium sized mixing bowl. Add the peanut butter and mix together. Pour in the crunchy granola, and mix through the coconut and peanut butter mixture.
• Place a silicon mold into a tray (to keep the mold from flexing in the freezer), and evenly divide the mixture into each section. Place into the freezer for 1-2 hours or until set hard.
• Melt 2 atkins chocolate bars either in a bowl over hot water on the stove, or for 1 minute in the microwave. Remove the bars from the sililcone mold and place on top of a peice of partchment paper. Drizzle the chocolate over each bar, and set aside.
• Keep in the fridge (or freezer) for up to 2 weeks.

Video

Notes

How To Store Low Carb Granola Bars

Since these granola bars are mostly based on coconut oil, they are best stored in a cool area like the fridge or the freezer. If you live in a cool climate, you might be able to get away with storing these in the cupboard, but generally, I would advise keeping in the fridge.

Nutrition

Serving: 60g | Calories: 367kcal | Carbohydrates: 16g | Protein: 10g | Fat: 31g | Saturated Fat: 16.6g | Fiber: 7g | Sugar: 2g | Net Carbs: 9g

The post Low Carb Granola Bars appeared first on FatForWeightLoss.

This post is sponsored by Atkins Au/Nz. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make FatForWeightLoss possible!

I have been holding onto this keto fudge recipe for a long time now. It’s an absolute cracker of a recipe, so I’m really not sure why I held onto it for so long.

These atkins break bars are seriously delicious, but you don’t want to eat too many, as their main sweetener is maltitol, which if consumed in excess (or for people with GI issues) you may want to avoid these all together.

How To Make Keto Salted Caramel Fudge

Here are some great tips to make sure you make this recipe great the first time:

I made this fudge using a cheap silicone mold I found at Kmart. It’s the best way to go since silicone makes it so easy to remove the bar when it’s set in the freezer.

The only downside to using a silicone mold like this is that it’s very flexible, so you’ll have to put a metal baking tray underneath before pouring the caramel into the sections, so that you are able to pick up the mold without the contents spilling everywhere

These atkins break bars taste just like Kit-Kats, which is simply amazing! They are low net carbs, so if you’re someone who tracks net carbs, these bars might be a handy snack to keep with you whilst following a low carb diet.

Related Recipes

• Keto Salted Caramel Cheesecake
• Caramel Peanut Butter Bars
• Keto Pecan Bars
• Keto Peanut Butter Cookies
• Chocolate Peanut Butter Balls

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Keto Salted Caramel Fudge

Salted caramel fudge is super easy to make keto friendly, and with the help of a few extra ingredients within this recipe, I'll show you not only how to make delicious keto salted caramel fudge, but how to take it to the NEXT LEVEL!

Course Dessert, Snack

Cuisine American, Australian, egg free, Low Carb / Keto, Vegetarian

Keyword keto salted caramel fudge

Prep Time 10 minutes

Cook Time 10 minutes

Freeze Time 4 hours

Total Time 4 hours 20 minutes

Servings 12 servings

Calories 238kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 cup butter 250g / 8 oz
• 1/2 cup cream 125ml / 4 fl oz
• 1/2 cup erythritol 60g / 2 oz
• 3 Individual Atkins Chocolate Break Bar
• 1/4 tsp salt

Instructions

• Place a saucepan over medium heat, add the butter and erythritol, then stir consistently until melted and well combined (approximilatey 5 minutes)
• By this stage, the butter should be a slightly brown colour, and the mixture will be bubbling. Turn down the heat and add the cream, and stir to combine. Remove from the heat.
• Into a silicone mold, divide the mixture into 6 equal portions. Open the Atkins chocolate break bar packets, and break each bar in half, and carefully rest on top of the salted carmel fudge. Add a little salt on top of each peice of fudge.
• Place the whole recipe into the freezer to set for at least 4 hours.
• Remove each bar from it's mold, and slice in half. Each half is a serving, but you could slice that peice in quarters to give you a little more portion control (caution, these are delicious)
• This recipe is best stored in the fridge, and will keep for up to 2 weeks in the fridge, or 2 months in the freezer.

Video

Nutrition

Serving: 0.5Bar | Calories: 238kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 24.3g | Saturated Fat: 15.4g | Fiber: 10g | Net Carbs: 1g

The post Keto Salted Caramel Fudge appeared first on FatForWeightLoss.

Why Add Cream Cheese To Pancakes?

Keto pancakes are all too often dry and stiff. They tend to be made from flour which doesn’t contain gluten, which makes them very fragile and breakable.

These pancakes, however, benefit greatly from the addition of cream cheese, which not only adds some additional fat to keep the mixture and final product soft, but also provides structure to the pancakes whilst cooking, and whilst eating.

I’ve used this tactic also by putting ricotta cheese into waffles for the same reason since ricotta cheese adds fat, flavour and structure.

What To Serve With Cream Cheese Pancakes?

Here are a few of my favourite toppings for keto pancakes:

• Butter, sugar-free maple syrup and lemon (as pictured)
• Blueberries and lemon
• Strawberries and heavy cream (thickened cream or pure cream)
• Lemon and granular erythritol

I’ve also made these pancakes savoury, by using the following combinations:

• Sliced green onions, sliced chilli and garlic
• Served with a sauce made from lime juice, fish sauce, green onions and chilli (Thai inspired)

Where to buy sugar-free maple syrup?

In Australia, the brand Queens do great sugar-free maple syrups. It should be in the baking isles in either coles or Woolworths, and they have additional flavours such as cinnamon and apple, plus blueberry.

Outside of Australia, I know So Nourished do a great sugar-free syrup, which is easily purchased on amazon.

Helpful Tips

• I have used liquid stevia, but you can also use 1/4 cup of sweetener of your choice (including erythritol blends) – Don’t use sugar, honey or maple syrup since these are too high in carbohydrates.
• I have used almond milk, but feel free to use coconut milk or any other low carb milk of choice. If you want to learn how to make milk using heavy cream, read this post here
• This recipe makes 4 pancakes, with 4g net carbs per serving, or 2g net carbs per pancake.

Related Recipes

Keto Protein Waffles

Keto Waffles

Easy Keto Chaffles

Keto Pancakes with Maple Syrup

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Keto Cream Cheese Pancakes

These keto cream cheese pancakes are sugar free, nut free and super soft and moist. By using coconut flour (which is a drape, not a nut) these pancakes are suitable for those following a low carb ketogenic diet.

Course Breakfast, Snack

Cuisine American, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free, Vegetarian

Keyword keto cream cheese pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 People (4 pancakes)

Calories 228kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup Cream Cheese 2 oz / 60g (full fat)
• 1/4 cup Coconut Flour
• 2 large eggs
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 1/4 tsp LIquid Stevia or 1/4 cup sweetener of choice
• 3 fl oz Unsweetened Almond Milk 90 ml (or milk of choice)
• 1 tsp Coconut oil for frying (or ghee)

Instructions

• Into a blender, place the cream cheese, coconut flour, eggs, baking powder, vanilla extract, sweetener of choice and milk of choice. Blend until smooth
  
• Pour the mixture into a measuring jug (or easy pour container) so you can pour into the frying pan easily.
  
• Heat a frying pan to medium heat, add a little ghee or coconut oil for frying, and pour 1/4 of the mixture into the pan.
  
• Spread out using a spatular to your desired size of pancake, and cook for 3 minutes, or until bubbles form all over the pancake surface.
  
• Flip, and cook for an additional 30 seconds on the other side, then set aside. Repeat for the remaining 3 pancaks (making 4 in total)
  
• Perfect served with butter, lemon or an additional sugar free syrup of choice. These pacnakes can be stored in the fridge for up to 5 days in meal prep containers.

Video

Notes

Helpful Tips:

• Blending all the ingredients helps to create a smooth consistency. If you don’t have a blender, just whisk all ingredients together.
• The mixture should be jiggly, or at least pourable. If the mixture is too stiff, add a little water to the mixture to ensure a pourable consistency.
• I have used liquid stevia, but you can also use 1/4 cup of sweetener of your choice (including erythritol blends) – Don’t use sugar, honey or maple syrup since these are too high in carbohydrates.
• I have used almond milk, but feel free to use coconut milk or any other low carb milk of choice. If you want to learn how to make milk using heavy cream, read this post here: https://www.fatforweightloss.com.au/make-milk-from-cream/
• This recipe makes 4 pancakes, with 4g net carbs per serving, or 2g net carbs per pancake.

Nutrition

Calories: 228kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 223mg | Potassium: 305mg | Fiber: 5g | Sugar: 3g | Vitamin A: 508IU | Calcium: 207mg | Iron: 1mg | Net Carbs: 4g

The post Keto Cream Cheese Pancakes appeared first on FatForWeightLoss.

Better Than A Baked Cheesecake?

My New York Baked Cheesecake has been popular now for years, and many people have given me raving reviews, but this one here is even better in my opinion.

The secret to this recipe lies somewhere between the pumpkin spiced base, that is made from walnuts to the pumpkin spice-infused pumpkin that fills the centre. Its got a slightly sweet, creamy texture that the whole family will love. Trust me on this one, they won’t even know its keto.

This recipe has been tested out on workplaces, family dinners, and numerous occasions. It’s seriously foolproof, as long as you follow the recipe.

In Australia, we don’t celebrate Thanksgiving. It’s quite weird to be making autumn (fall) desserts whilst the weather is getting hotter, but never the less, my American followers are simply going to love this recipe.

Keto Pumpkin Cheesecake For Breakfast?

Just because this is a low carb dessert, doesn’t mean you can eat it for breakfast. I’m not one of those bloggers who will tell you to indulge in this recipe as many times as you can in a single week because its sugar-free.

Always use your best judgment when it comes to making desserts, plus I’m sure the family will destroy this cake for you, so there will be no need to take home any leftovers that linger in the fridge.

*A note on the toppings* I simply covered the top of the cheesecake in cream. I placed a few tablespoons of cream into a zip-lock back, cut the end off and piped the cream in a circular motion on the top. You don’t have to do this, maybe placing some pumpkin spice on top might be more appropriate?

Related Recipes

New York Baked Low Carb Cheesecake

Keto Salted Caramel Cheesecake

Keto Roasted Strawberry Cheesecake

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Keto Pumpkin Cheesecake

You might usually take a pumpkin pie for Thanksgiving dessert, but what if you took a pumpkin cheesecake this year?

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto pumpkin cheesecake, pumpkin cheesecake

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Cooling Time 8 hours

Total Time 9 hours 25 minutes

Servings 12 Slices

Calories 451kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Base

• 15 oz Walnuts Ground In Food Processor (1 1/2 Cups)
• 1.2 oz Butter Melted (1.5 oz)
• 2 Tbsp Erythritol (SoNourished) Granular (30g - 1 oz)
• 1/2 tsp Mixed spice (Pumpkin Spice)
• 1/4 tsp Ginger Omit if using pumpkin spice
• 1 Medium Egg White

Filling

• 16 oz Cream Cheese Room Temperature (2 Blocks)
• 3 oz Erythritol (SoNourished) Granular (1/2 Cup)
• 6 oz heavy whipping cream
• 3 oz Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
• 3 Medium Eggs Room Temperature
• 1 tsp Vanilla Extract
• 1/2 tsp Mixed spice (Pumpkin Spice)
• 1/4 tsp Ginger Omit if using pumpkin spice

US Customary - Metric

Instructions

Base

• If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.
• Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.
  
• Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined.
  
• Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until eaven. Cook in the oven for 10 mins, then set aside to cool.
  

Filling

• In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.
  
• One at a time, place crack the eggs into the filling mixture, mixing thouroughly in between each time you place an egg into the mixture.
  
• You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure on this technique, just mix it in with the other filling ingredients.
  
• Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 1 hour 10 minutes, or until cooked all the way through. (no jiggles)
  
• Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly, and prevents the cheesecake from collapsing.
• Chill in the fridge overnight, and you're ready to eat.

Nutrition

Serving: 1slice | Calories: 451kcal | Carbohydrates: 7g | Protein: 10g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 168mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1457IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

The post Keto Pumpkin Cheesecake appeared first on FatForWeightLoss.

This recipe has been updated since I first posted this back in 2017, so be sure to follow this recipe, as opposed to my old one for perfect results.

Best Keto Cheesecake Recipe

I’ve made this Cheesecake before, however, I have since upgraded my photography skills. It was about time this recipe got some more thought and care on the decoration.

This Cheesecake recipe contains eggs, which give it a magnificent rising effect. This also gives it the ability to crack on the top, However, this is easily fixed with some cream and strawberries (or any other berries you so desire).

Straining the ingredients of this cheesecake through a sieve is a trick I learned from Sarah over at Broma Bakery as it helps remove any clumps that might form in the filling, which can ruin your cheesecake.

Low Carb Cheesecake

Keto Cheesecake (new york baked cheesecake) is a simple recipe. The only downside to it is that it just takes a while to let the oven cool once the cooking time has completed.

You can also make a quick strawberry compote using 1 punnet strawberries and 1/2 cup water in a saucepan over medium heat, then mash the berries into a paste. Let that cool, and you have a perfect topper for your keto cheesecake.

New York Baked Keto Cheesecake

Nobody likes recipes that require hundreds of different ingredients just to make it taste like “The Real Thing”.

On top of that, no one likes it when they have to buy all of those different ingredients, only to throw them away a week later because none of the other recipes required any of the same ingredients.

This keto cheesecake doesn’t try to replicate graham cracker crust. I make my own, and it’s better.

I’ve done the keto recipes that contain hundreds of different ingredients, and as much fun as they are to make and share with your friends, I’m not sure anyone would have actually made them…

Finding simple ideas for ingredients that you already have is what I strive to turn my website FatForWeightLoss into. A helpful resource to aid in simple ketogenic nutrition without all the complications and associated costs.

Make Mini Low Carb Cheesecakes

This recipe could be spread out over a few smaller cake tins to make a mini cheesecake, or you can simply select the servings dial to reduce the ingredients down until you make the size you desire.

Keto Cheesecake Net Carbs

This keto cheesecake contains 5g net carbs per serve, which is good considering how delicious it is. You can simply dial down the net carbs by either reducing the base, or removing the base entirely and just making it a pie dish (other ideas welcome).

Related Recipes:

• Keto Pumpkin Cheesecake

• Low Carb Cheesecake Brownies

• Salted Caramel Cheesecake

• Cheesecake Fatbombs

• Keto Roasted Strawberry Cheesecake

• Keto Cookie Dough Cheesecake

• Keto Key Lime Pie Cheesecake

• Basque Burnt Keto Cheesecake

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Keto Cheesecake – New York Baked Cheesecake

Keto Cheesecake (New York Baked Cheesecake) is not a complicated recipe, but it just takes a little while, and it’s mostly waiting for the middle to cook, rise and deflate again without cracking!

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword Keto cheesecake, new york baked cheesecake

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 12 Slices

Calories 407kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

Base

• 2 Cups Almond Flour 200g / 7 oz
• 1/2 Cup Coconut Flour 40g / 1.2 oz
• 6 oz unsalted butter must be cold (180g)
• 1 tsp baking powder
• 1/2 tsp Salt
• 1/2 tsp xanthan gum (optional)
• 2 Tbsp Erythritol (SoNourished) granular

Filling

• 2 Cups Cream Cheese full fat (500g / 1 lb)
• 3/4 Cup Sour Cream full fat
• 2/3 Cup Erythritol (SoNourished) granular
• 3 large Eggs
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest

US Customary – Metric

Instructions

Base

• In a large glass bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt together until each of the ingredients are well combined.
• This process has to be done quickly, otherwise, it will not work! – Cut the cold butter up into small chunks, and add it to the dry ingredients. Press the butter into the dry ingredients by using two forks. This can also be done in a food processor by pulsing the chunks of butter and dry ingredients for 20 – 30 seconds on high
• In a 22cm (8.5") springform cake tin, line the bottom insert with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin. I usually press it halfway up the sides as well.
• Place the tin in the fridge to allow the base to set. Preheat your oven to 140 degrees C (280 F) if fan forced, otherwise 160 degrees (320 F).

Filling

• In a mixing bowl, add the cream cheese, sour cream, vanilla extract, lemon zest and erythritol. Mix until well combined.
• As the mixture begins to thicken slightly, add the first egg and continue to mix. Add in the rest of the eggs one at a time, and continue to mix.
• Take the base out of the fridge, poke holes in the bottom of the base with a fork, and bake in the oven for 15 minutes until slightly golden. Remove and let cool slightly. Wrap the bottom of the tin in aluminium foil.
• Using a seive, pour the cream cheese filling through into the base (this helps remove any large clumps that might spoil the cheesecake). Put the cheesecake into the oven and bake in a large baking sheet filled with water (otherwise known as a water bath). Alternatively, you can place 2 ramekins filled with water right next to the cheesecake. Bake for 50 minutes.
• Check the cheesecake by pushing a spike into the middle. If it comes out clean then the cake is ready.
• Turn the oven off, and leave the oven slight open for another 30 mins to cool the cheesecake slowly. (this stops the top from cracking) Remove from the oven and let it come to room temperature before placing in the fridge for 4 hours to set. Keeps up to 5 days in and airtight container in the fridge.

Video

Notes

This recipe has been updated since first posting

1. The base has been updated to be more biscuit like and delicious
2. The filling has had more sweetener added, to be more like a real proper cheesecake.
3. You can also quick strawberry compote using 1 punnet strawberries and 1/2 cup water in a saucepan over medium heat, then mashing the berries into a paste. Let that cool, and you have a perfect topper for your keto cheesecake.

Nutrition

Serving: 120g | Calories: 407kcal | Carbohydrates: 9g | Protein: 9g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 132mg | Sodium: 266mg | Potassium: 129mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg | Net Carbs: 5g

The post Keto Cheesecake – New York Baked Low Carb Cheesecake appeared first on FatForWeightLoss.