Sticky Parkour

Cheesecake bites that are low in carbs but still taste great are called Keto Oreo Cheesecake Bites. They taste great with chocolate and have a buttery almond flour crust, making them a great low-carb treat.

Ingredients: 8 oz cream cheese, softened. 1/4 cup powdered erythritol sweetener. 1 tsp vanilla extract. 1/2 cup heavy cream. 1/4 cup unsweetened cocoa powder. 1/4 cup almond flour. 2 tbsp melted butter. 1/4 cup sugar-free dark chocolate chips.

Instructions: Cream cheese, erythritol, and vanilla extract should be mixed together in a bowl until the mixture is smooth. Heavy cream should be whipped in a different bowl until stiff peaks form. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Split the mix in half. Add unsweetened cocoa powder to one half and mix it in. Mix almond flour and melted butter into the other half to make the base for the cheesecake. Put cupcake liners in a mini muffin tin to line it. A little of the almond flour mix should be pressed into the bottom of each cupcake liner. Add a layer of the chocolate cheesecake mix on top. Add dark chocolate chips that don't have any added sugar. Place in the freezer for two to three hours or until solid. Enjoy cold!

Prep Time: 20 minutes

Cook Time: 0 minutes

Green Beans with Bacon and Pecans is a delightful side dish that combines the freshness of green beans with the savory crunch of bacon and the nutty richness of toasted pecans. The maple-Dijon dressing adds a sweet and tangy element that ties it all together.

Ingredients: 1 lb fresh green beans, trimmed. 4 slices bacon, diced. 1/2 cup pecan halves. 2 tablespoons maple syrup. 2 tablespoons Dijon mustard. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Place the pecan halves on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they become fragrant. Set them aside to cool. In a large pot, bring water to a boil. Add a pinch of salt and the trimmed green beans. Cook the beans for 3-4 minutes until they are tender but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside. In a skillet over medium heat, cook the diced bacon until it becomes crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. In a small bowl, whisk together the maple syrup, Dijon mustard, and olive oil to make the dressing. Season with salt and pepper to taste. In a large serving bowl, combine the blanched green beans, crispy bacon, and toasted pecans. Drizzle the maple-Dijon dressing over the mixture and toss everything together to coat evenly. Serve the green beans with bacon and pecans immediately as a delicious side dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Grilled Peaches and Pesto Flatbread pizza is a delightful combination of sweet and savory flavors. The grilled peaches add a juicy and caramelized touch, while the pesto and mozzarella bring a burst of Italian-inspired goodness. Perfect for a summer evening with family and friends.

Ingredients: 2 flatbread crusts. 2 ripe peaches, sliced. 1/2 cup pesto sauce. 1 cup mozzarella cheese, shredded. 1/4 cup fresh basil leaves. 1/4 cup balsamic glaze. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your grill to medium-high heat. Brush the peach slices with olive oil and grill for 2-3 minutes per side until they have grill marks. Remove and set aside. Place the flatbread crusts on the grill for 1-2 minutes to lightly toast one side. Remove from the grill. Spread a generous layer of pesto sauce on the toasted side of each flatbread. Top the pesto with mozzarella cheese and grilled peach slices. Return the flatbreads to the grill and cook for an additional 3-4 minutes with the lid closed until the cheese is melted and the edges are crispy. Remove from the grill and garnish with fresh basil leaves. Drizzle balsamic glaze over the top, season with salt and pepper to taste, and slice into portions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

An easy-to-make version of the traditional Thai coconut soup that is low in carbs and high in healthy fats. It tastes great with coconut, curry, and lime.

Ingredients: 2 cups chicken broth. 1 can 13.5 oz full-fat coconut milk. 1 tbsp coconut oil. 2 cloves garlic, minced. 1 inch ginger, grated. 2 tbsp Thai red curry paste. 1 tbsp fish sauce. 1 tbsp lime juice. 1 cup sliced mushrooms. 1 cup shredded cooked chicken. 1/4 cup chopped cilantro. Salt and pepper to taste.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Add the ginger and garlic that have been minced and saut until the smell is nice. Add the Thai red curry paste and cook for one minute. Add the chicken broth and coconut milk and mix them well. Bring everything together to a simmer. Put in the chicken shreds and sliced mushrooms. Simmer for 5 to 7 minutes, until the mushrooms get soft. To taste, add fish sauce, lime juice, salt, and pepper. Add chopped cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the holiday flavors of these peppermint-infused shortbread cookies. The buttery richness complements the refreshing burst of peppermint perfectly, making them a delectable treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 teaspoon peppermint extract. 1/2 cup crushed peppermint candies. 1/4 teaspoon salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Mix the peppermint extract in well after adding it. Mix the flour and salt in slowly until the dough comes together. Spread the crushed peppermint candies out evenly in the dough after you've added them. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Cut the chilled dough into rounds that are 1/4 inch thick and place them on the baking sheet that has been floured. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. If you want to add more flavor and decoration, you can melt some more peppermint candies and drizzle them over the cookies once they are cool. The cookies are ready to eat once the drizzle has set.

Prep Time: 20 minutes

Cook Time: 15 minutes