No bake cheesecake? Yep, and this cheesecake mousse is probably the easiest and fastest desert that I know how to make whether it is chocolate, cappuccino, strawberry or even pumpkin.
Pumpkin anything is still a favorite of mine. In autumn I HAVE to have pumpkin everything. I even have a foamy pumpkin spice topper for my coffee during this holiday season.
Regarding the traditional Thanksgiving pumpkin pie though- not so much. If you have read any of my past recipes about pies, you already know that I do not like pie crust so pumpkin pie is pretty much out of the picture. This is especially so at dinner parties where I am likely to embarrassment Les by eating only the whipped cream and pie filling leaving a rather unsightly crust gunking up my desert plate. And I will do that without hesitation. (grin)
Soooo, to avoid pie crust, I loves me some pumpkin mousse or pumpkin cheesecake. In that vein, this recipe is for all of my friends who would rather just eat pie filling with no soggy, lardy pie crust!
Preparation: First! Grab that cream cheese out of the fridge to bring it to room temp while you are assembling all of your other ingredients.
1- 12 to 15 oz can pumpkin puree (I have cans in both sizes and I just use whatever I have on hand at the time)
12 oz softened cream cheese
1/3 cup heavy whipping cream
1/2 cup Xylitol granulated sweetener (if you do not have a huge sweet tooth like me, then start with 1/3 cup sweetener of your choice and sweeten to taste)
3 tsp pumpkin pie flavor extract (you can sub 3 tsp ground pumpkin pie spice if you like)
2 tsp pure vanilla extract
1. Use an electric mixer to combine pumpkin puree and cream cheese until smooth and creamy.
2. To the pumpkin/cheese add all of the rest of the ingredients.
3. Mix all ingredients until the mousse is a desired consistency.
4. Chill for at least 30 minutes. Top with whipped cream or a caramel sauce and sliced almonds as you like.
I LOVE chili, but I MUST have corn bread with it. Or crackers or something! Well, this cornbread recipe fit the bill perfectly.
OK, OK, you got me. I’ll confess that it’s not real cornbread with the corn meal or anything, but this is a really good approximation. The secret is a corn flavor concentrate that makes these little muffins taste like cornbread. For real! I got the organic extract from Nature’s Flavors. This company also has a great video on the difference between extracts and concentrates and how to cook or bake with them. It was well worth the few minutes to watch as I learned a bit about the whole subject that I did NOT learn from Mom.
On a side note: I also bought an apple concentrate flavor from the same company that I will use in a fool-them apple pie made with chayote instead of apples. It should be really good.
IMPORTANT! For some, just the little bit of alcohol in extracts and concentrates can kick them out of ketosis. So consider that before using extracts if you are determined to stay in ketosis at all times. This company also has a line of extracts and concentrates that are specifically Keto friendly so, check it out.
I had planned on making cheddar jalapeno cornbread, but it turned out that I did not have any jalapenos on hand. To spice up the muffins I added cayenne powder. They turned out great.
As with most Keto bread recipes, this calls for a ton of eggs, but not to worry. This corn bread does not taste “eggy” at all.
I used a bit of almond meal to mix with the regular flour to give this bread a more hearty-textural look. This recipe also tastes great with additions like garlic powder, cayenne, extra cheese and /or jalapenos.
Don’t forget to take the eggs out of the fridge before you start gathering all of your supplies. This will bring them up to room temp.
2 cups almond flour
1/2 cup almond meal
1-1/2 cup shredded cheddar cheese
1/2 cup butter, melted
2 tsp corn concentrate flavoring
2 tsp baking powder
1/2 tsp salt
6 eggs at room temperature
Optional: any spices that you want to add (I used 2 tsp cayenne powder since I didn’t have any jalapenos)
Preheat oven to 400 degrees. Prepare muffin tins by spraying with cooking spray. (I use avocado spray.)
Mix all of the dry ingredients in a large bowl, combining thoroughly.
Whisk wet ingredients together and add to flour mixture in large bowl. Combine. Don’t worry, there will be little lumps.
Spoon batter into greased mini muffin tins.
Bake for 15-18 minutes until golden brown.
Let cool a bit and then turn out onto a plate.
Store in an airtight container for a week or refrigerate for two weeks OR freeze for up to six months. (I usually store in a baggie in the fridge since they will all be gone in a week or two anyway.
I LOVE Greek yogurt with a little homemade berry sauce, nuts and pumpkin seeds. I also like it with mixed fresh berries. But I do NOT like the store bought fruity versions of yogurt that are supposed to be sooo healthy. You know, the kind with fruit sauce in it and lots of sugar. If it’s fat-free, then it’s sugar-high. If it’s sugar-free, then it usually has an awful chemical-artificial sweetener in it. Plus the fruit often looks like some kind of pureed something. I don’t know what, but it’s not pretty fruit anyway.
Go ahead- treat yourself to a dish that is just as yummy and loaded as baked potatoes. Does it taste like potatoes? No, but I promise you, this version is just as delicious and satisfying, but without the high carb count. Add a simple salad and you will have a beautiful, complete meal with very little fuss.
One note before I share the recipe- I have seen this done as mashed cauliflower, but I prefer chunky, hearty foods and not those that have been pureed to within an inch of their life. If you would rather mash for a creamy casserole, then by all means, go ahead. This casserole will still be just as delicious.
OK, one more note- if you do not have an oven, just use your microwave to first cook the cauliflower, as per instructions, and then proceed to cook all of the ingredients together after you have combined them. No oven? No reason not to enjoy a good meal.
6 slices bacon cooked to a crisp and broken into small pieces ( you can substitute a good brand of
bacon bits if you don’t have fresh bacon on hand)
1/2 cup cheddar cheese
1/2 cup cream cheese, softened
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
sour cream and cut chives for topping
Preheat oven to 350°. Grease a baking dish with Ghee or you can use a nonstick, non-aerosol spray if you like. Pure avocado oil has a neutral taste and works well.
Chop cauliflower into small pieces. Place it along with 1/4 cup water into a microwave safe dish. Microwave on high for about 6 minutes. Remove and drain cauliflower. Pat with a towel to get rid of excess water.
Add all of the ingredients to a mixing bowl to combine.
Bake in a prepared oven safe casserole dish for 20 minutes or until the cheese is melted and bubbly.
Top with sour cream, chives and more bacon bits if you like. Serve warm.