Naldo80

Being a good cook is all about adaptability. I’m the only low carber in the house so I do my best to make sure meals can go either way. Seeing as how it’s Tuesday and I didn’t feel like putting in a ton of work, I went into the bag of tricks and shredded up a rotisserie chicken for a lettuce wrap taco Tuesday.

I decided to make it a shredded chicken tostada night for everyone else. Opt for baked tostadas because they clock in at only 150 calories for three! I used black beans because I prefer the taste and texture.

Low Carb Cheesecake

This was my low carb cheesecake experiment.

Crust Recipe

2 cups of crushed almond slivers 4 tablespoons of melted butter 1 tablespoon of Stevia

After mixing all the ingredients I formed a crust the in a nine inch pie pan at 350 degrees for 10 minutes. I set it aside to cool.

Filling Recipe

3 eight ounce packages of cream cheese 4 eggs 20 one gram packets of Splenda 1 teaspoon of Almond Extract 2 tablespoons of Vanilla Extract

I mixed all the ingredients until smooth and then poured it over my precooked almond crust. I baked it at 350 for 35 minutes.

Once done I let it cool on the counter for an hour before covering and cooling overnight in the refrigerator.

Sugar Free Strawberry Syrup

If you’ve never had shakshuka before shame on you. If you’ve never had it on top of a chopped steak then your mission is clear.