Add the chopped pecans and mix. Then, pour the whole mixture over the crust you baked. Bake in the oven again- for about 15-17 minutes. Allow the pie to cool down for at least …
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A 100g serving of pumpkin has just 6.5g net carbs making it a great vegetable for a keto diet. As with many low carb vegetables, keep an eye on portion control. Keto Pumpkin …
This delightful keto fall treat is reminiscent of the famous cranberry bliss bars sold at Starbucks with cranberries, hints of orange and ginger, and cream cheese icing. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
These bars come in at 5 net carbs each for a substantial serving. If you like these cranberry cream cheese bars, you will love my Keto Blueberry Lemon Cheesecake Bars too! As with all of my keto recipes, I try to keep things really simple. I used one keto-friendly flour and sweetener.
Spread the cheesecake layer evenly over the crust. Spread the prepared low carb cranberry sauce over the cheesecake mixture. Combine the butter, almond flour, pecans and sweetener in a small blender or food processor and pulse until it resembles a crumb like mixture. Sprinkle over the cranberry layer.
Fold in the cranberries and white chocolate chips, if using. Spread in an 8x8 baking dish. Bake for 30-35 min. until golden brown. Allow to cool for 15 minutes. Meanwhile, mix together the cream cheese, butter, sweetener, and lemon extract until fluffy. Spread icing very gently on cooled bars.