#ketocravings

Indulge in a decadent Keto Chocolate Peanut Butter Cheesecake made effortlessly in the Instant Pot. This rich and creamy dessert is low in carbs and high in flavor, perfect for satisfying your sweet cravings on a keto diet.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup powdered erythritol. 1/2 cup melted butter. 3 packages 24 oz cream cheese, softened. 1 cup powdered erythritol. 3 large eggs. 1/2 cup heavy cream. 1/2 cup sugar-free peanut butter. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips optional.

Instructions: Put cocoa powder, almond flour, and 1/2 cup of powdered erythritol in a bowl and mix them together. Melt the butter and add it to the mixture. Press the mixture into the bottom of a springform pan that has been greased to make the crust. Mix 1 cup of powdered erythritol with cream cheese in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. Add the peanut butter, heavy cream, and vanilla extract and mix well. If you want, you can fold in sugar-free chocolate chips. Put the crust in the springform pan and then pour the cheesecake batter on top of it. Put foil over the pan to protect it. Set the trivet inside the Instant Pot with one cup of water on it. Then put the springform pan on top of the trivet. Put the lid back on the Instant Pot and set it to high pressure for 35 minutes. After that, let the pressure drop naturally for 10 minutes. Take the cheesecake out of the Instant Pot with care and let it cool to room temperature. Put it in the fridge for at least four hours or overnight before you serve it.

Prep Time: 20 minutes

Cook Time: 45 minutes

Indulge in a chocolate chip-filled, creamy cheesecake that will satisfy your cravings without going against your keto diet.

Ingredients: 2 cups almond flour. 1/4 cup cocoa powder. 1/3 cup powdered erythritol. 1/2 cup melted butter. 16 oz cream cheese, softened. 2/3 cup powdered erythritol. 3 large eggs. 1/2 cup heavy cream. 1 tsp vanilla extract. 1/2 cup sugar-free chocolate chips.

Instructions: Warm the oven up to 325F 160C. Blend cocoa powder, almond flour, and 1/3 cup of erythritol powder together in a bowl. Melt the butter and mix it in to make the crust dough. Put the crust mix in the bottom of a 9-inch springform pan that has been greased. Mix 2/3 cup of powdered erythritol with cream cheese in a different bowl until the mixture is smooth. Add the eggs one at a time, making sure to mix well after each one. Add heavy cream and vanilla extract and mix well until smooth. Add the sugar-free chocolate chips and mix them in. Set the crust in the pan and pour the cheesecake batter on top of it. Bake for 45 to 50 minutes, or until the middle is almost set but still has a little give to it. Leave the cheesecake in the oven for an hour to cool down after turning it off. Take out of the oven and put in the fridge for at least 4 hours or overnight. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 50 minutes

These keto cheese crisps are a tasty and crunchy snack that will keep you in ketosis and satisfy your cravings. They're simple to make and great for parties or snacking on the go.

Ingredients: 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Pinch of salt and black pepper.

Instructions: Preheat oven to 400F 200C. Line a baking sheet with parchment paper. In a bowl, mix together cheddar cheese, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them a few inches apart. Flatten each mound of cheese with the back of the spoon to form thin circles. Bake in the preheated oven for 5-7 minutes or until the edges are golden brown and crispy. Remove from the oven and let cool for a few minutes before serving. Enjoy your crispy keto cheese crisps!

Prep Time: 10 minutes

Cook Time: 5-7

A low-carb and gluten-free twist on classic chili dogs, this hearty soup is packed with flavor and perfect for satisfying cravings while sticking to a keto diet.

Ingredients: 4 hot dogs, sliced into rounds. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 2 cups beef broth. 1 can 14 oz diced tomatoes. 2 tablespoons tomato paste. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro optional.

Instructions: Put the sliced hot dogs in a large pot and cook them until they get a little brown. Peel and chop the onion and bell pepper, then add them to the pot. Make sure the vegetables are soft. Put in the tomato paste, chili powder, cumin, paprika, salt, and pepper. Also add the beef broth. Set the soup on low heat and let it cook for 15 to 20 minutes. This will give the flavors time to blend. Check the seasoning and make changes if needed. If you want, you can serve the soup hot with chopped cilantro and shredded cheddar cheese on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

These keto bagel dogs are a low-carb twist on a classic favorite. They're perfect for satisfying your cravings while staying in ketosis!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1 1/2 cups shredded mozzarella cheese. 4 hot dogs preferably keto-friendly. 1 egg for egg wash. Sesame seeds for topping.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, ground flaxseed, baking powder, and salt in a bowl. Break up two eggs and mix them into the dry ingredients. Keep mixing until a dough forms. Split the dough into 4 equal pieces. Make a long rope out of each piece and wrap it around a hot dog, leaving space at each end to make it look like a hot dog bun. Prepare the baking sheet and put the hot dogs on it. Get the last egg and beat it in a small bowl. Then, brush it on top of each bagel dog. If you want, you can sprinkle sesame seeds on top. Place the bagel dogs in an oven that has already been heated up. Bake for 20 to 25 minutes, or until they are golden brown and fully cooked. Enjoy your keto bagel dogs while they're still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the creamy richness of keto-friendly lemon ice cream topped with a crunchy almond-coconut crumb. This refreshing dessert is perfect for satisfying your sweet cravings while staying low-carb.

Ingredients: 2 cups heavy cream. 1 cup unsweetened almond milk. 1/2 cup powdered erythritol. Zest of 2 lemons. Juice of 2 lemons. 1 tsp vanilla extract. 1/4 tsp xanthan gum. 1/2 cup almond flour. 2 tbsp coconut flour. 2 tbsp powdered erythritol. 2 tbsp cold butter, diced.

Instructions: Add heavy cream, almond milk, erythritol, lemon zest, lemon juice, vanilla extract, and xanthan gum to a bowl. Use a whisk to mix the ingredients well. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Warm the oven to 350F 175C for the topping of crumbs. Put almond flour, coconut flour, and erythritol powder in a bowl and mix them together. Cut up some cold butter and mix it into the flour mixture with your fingers until it looks like coarse crumbs. Place the crumbs on a baking sheet that has parchment paper on it. Stir every 10 to 12 minutes while baking for 10 to 12 minutes, or until golden brown. Let the topping of crumbs cool all the way down. Just before you serve the ice cream, sprinkle the topping with the crumbs.

Prep Time: 20 minutes

Cook Time: 10 minutes

These low carb vanilla pudding popsicles are a delightful keto-friendly treat for the summer. Creamy, indulgent, and satisfying without the guilt!

Ingredients: 2 cups unsweetened almond milk. 1/4 cup powdered erythritol. 2 teaspoons vanilla extract. 1/4 cup heavy cream. 2 tablespoons grass-fed gelatin.

Instructions: In a saucepan, heat almond milk over medium heat until warm but not boiling. Whisk in powdered erythritol and vanilla extract until fully dissolved. In a separate bowl, mix heavy cream and gelatin until smooth. Slowly pour the cream mixture into the warm almond milk, whisking continuously until well combined. Remove from heat and let it cool slightly. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until fully set. Once set, remove from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes