keto And Low Carb - Ideas, New York, NY (2025)

05/19/2025

Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites

Ingredients:

For the Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla extract

¼ cup strawberry jam or preserves

Fresh strawberries, diced (optional, for extra strawberry flavor)

For the Wontons:

20-24 wonton wrappers

Water, for sealing the edges

Vegetable oil, for frying

For Serving (Optional):

Whipped cream

Extra strawberry jam or sauce

Fresh strawberries, sliced

Directions:

Prepare the Cheesecake Filling:

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Add a small dollop of strawberry jam in the center of each filling portion, or mix a few diced strawberries into the filling for added texture and flavor.

Assemble the Wonton Bites:

Place a wonton wrapper on a flat surface. Spoon about 1 teaspoon of the cheesecake filling into the center of the wrapper.

Moisten the edges of the wrapper with a little water, then fold the wrapper over the filling to create a triangle or envelope shape. Press firmly to seal and remove any air bubbles around the filling.

Repeat with the remaining wonton wrappers and filling.

Fry the Wonton Bites:

In a deep skillet or saucepan, heat vegetable oil over medium-high heat to 350°F (175°C).

Fry the wontons in batches, about 1-2 minutes per side, until they are golden brown and crispy. Avoid overcrowding the pan.

Remove the wontons with a slotted spoon and drain on paper towels to remove excess oil.

Serve:

Serve the wonton bites warm with whipped cream, extra strawberry jam or sauce for dipping, and fresh strawberry slices on the side.

These Deep-Fried Strawberry Cheesecake Stuffed Wonton Bites are crispy on the outside with a creamy, strawberry-filled center. Perfect for a sweet, shareable dessert! Enjoy!

05/13/2025

Made morning cottage cheese muffins.
1 cup of cottage cheese
2 eggs
1/ cup of shredded cheese
2 tbs spons of almond flour
Black sesame seeds
Garlic powder
1 tea spoon baking powder
Bake at 375 F for 20 mins

05/13/2025

Red, white and blueberry cheesecake stuffed strawberries

One pack of cream cheese

1tsp vanilla

1/2 cup Allulose

1/2 oz MCT coconut oil

Strawberries

Blueberries

Take out your cream cheese and let it sit for two hours until it gets to room temperature

Take the cream cheese, sugar-free sweetener, vanilla, and MCT oil and mix it all together

Take the strawberries and cut off the tops, and then cut a V wedge into one side

Put the cheesecake mixture into a piping bag or a Ziploc bag and cut the tip

Fill the strawberries with the cheesecake mixture

Put a few blueberries on top of the Cheesecake make sure

Put them in the refrigerator until you’re ready to serve and enjoy

05/12/2025

Keto Carrot Cake Roll
Ingredients:
For the Carrot Cake:
1 cup almond flour
2 tbsp coconut flour
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature
1/2 cup erythritol or monk fruit sweetener (granulated)
1/2 cup grated carrot
1 tsp vanilla extract
1/4 cup unsweetened almond milk
For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup powdered erythritol or monk fruit sweetener
1/2 tsp vanilla extract
1/4 cup heavy whipping cream
Instructions:
Preheat the oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and grease lightly with cooking spray.
Prepare the Carrot Cake Batter:
In a medium bowl, whisk together almond flour, coconut flour, cinnamon, ginger, nutmeg, baking powder, and salt.
In a separate large bowl, beat the eggs and sweetener until light and fluffy.
Add the vanilla extract and almond milk to the egg mixture and mix well.
Gradually fold in the dry ingredients, followed by the grated carrot. Stir until well combined.
Bake the Cake:
Pour the batter evenly onto the prepared baking sheet and spread it to form an even layer.
Bake for 12-15 minutes, or until the cake is set and springs back when touched.
Roll the Cake:
Lay a clean kitchen towel on a flat surface and dust it lightly with powdered sweetener.
Once the cake has cooled slightly, carefully invert it onto the towel. Peel off the parchment paper.
Roll the cake up with the towel (starting from the short end) and let it cool completely.
Make the Cream Cheese Filling:
In a mixing bowl, beat the cream cheese, powdered sweetener, and vanilla extract until smooth.
Slowly add the heavy cream and beat until light and fluffy.
Assemble the Roll:
Unroll the cake carefully and spread the cream cheese filling evenly across the surface.
Gently roll the cake back up (without the towel), keeping it as tight as possible.
Chill & Serve:
Refrigerate the carrot cake roll for at least 1 hour before slicing.
Dust with a bit more powdered sweetener or garnish with chopped pecans if desired.

05/12/2025

Keto Cream Cheese Pecan Cookies

Ingredients:
4 oz (about 1/2 cup) cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup granulated erythritol or sweetener of choice
1 large egg
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Cheese Mixture:
In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated erythritol until smooth and well combined.
Add Wet Ingredients:
Add the egg and vanilla extract to the cream cheese mixture. Mix until the wet ingredients are fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Mix Dough:
Gradually add the dry ingredients to the wet ingredients, stirring until a soft cookie dough forms.
Fold in Pecans:
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Chill Dough (Optional):
For easier handling, you can chill the cookie dough in the refrigerator for about 30 minutes.
Shape Cookies:
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet, leaving space between each.
Flatten Cookies:
Use the back of a fork to gently flatten each cookie, creating a crisscross pattern on top.
Bake:
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
Once cooled, these Keto Cream Cheese Pecan Cookies are ready to be enjoyed. Indulge in their rich, nutty goodness without compromising your ketogenic goals.

Nutrition Facts (Per Cookie – Makes about 24 cookies):
Calories: 120
Fat: 11g
Protein: 3g
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugars: 0g
Net Carbs: 2g

05/12/2025

Keto Lamb Kofta
Keto Lamb Kofta is so easy to prepare and satisfies your meat cravings in the diet. It has a Middle Eastern flavor and gets prepared in just a few minutes. You may prepare it either on a grill, a grill pan oven, or in an air fryer as well. These keto Lamb Koftas are very tender and juicy. Kofta is a keto or not depends upon the ingredients included like the non-keto kofta is made with bread crumbs or a huge amount of onion included which is not a good option. But the keto version of kofta is made with a small amount of onion paste and excludes the bread. It just contains 1.8g of carbs, 0.8g of fiber, 37.9g of proteins, and just 1g of net carbs. This keto lamb kofta is a good source of protein as well.
STATS:
Course: Main course
Cuisine: Middle Eastern
Prep Time: 15 mints.
Cook time: 12 mints.
Total time: 27 mints.
Serving: 6 servings
Calories: 437
EQUIPMENT:
Bamboo skewers
Bowl (large)
INGREDIENTS:
2 lb. ground lamb
Two pieces of garlic
2 tbsp. chopped cilantro (fresh)
1 tbsp. ground coriander
one tbsp. ground cumin
1 tsp. paprika powder
¾ tsp. salt
½ tsp. ground cinnamon
½ tsp. black pepper
INSTRUCTION:
Preparation:
Soak the bamboo sticks in the water for about an hour.
Mix the ingredients:
Take a bowl (large)
Add 2 lb. of ground lamb, 2 pieces of garlic, 2 tbsp. cilantro and mix it.
Then add 1 tbsp. of powder (coriander), 1 tbsp. cumin (crushed), 1 tsp. paprika powder, ¾ tsp. salt, ½ tsp. cinnamon powder, and ½ tsp. pepper (black).
With your hand mix all the ingredients well.
Make kofta:
Form 1-inch wide and 4-inch long oval-shaped koftas and tread into skewers.
You can make 12 koftas in this recipe.
Cook the kofta:
Place the paper (parchment) in the air fryer.
Put the koftas in the air fryer and airs fry it at 400 (F) for about 10 – 12 mints.
When the koftas get a nice brown color take it out.
And put it aside for 5 mints before you consume.
You can make these lamb koftas on the grill, grill pan, or in the oven as well.
TIPS:
If you don’t like the meat of lamb you can use beef as well and make with this recipe.
You should use your hand for proper mixing of the batter.
You can shape your koftas into balls, patties, oval shapes, or any shape you like.
If you are using bamboo skewers soak it in water for an hour.
SERVING SUGGESTION:
You can serve this with pita bread, rice (for non-keto diet followers), and yogurt.
You can skip the rice and bread.
We can have these keto lamb koftas with cauliflower rice, fresh vegetables, and feta.
STORAGE INFORMATION:
FRIDGE:
You can store these lamb koftas in the closed box for 2 days.
FREEZER:
Put these koftas in the air-tight box and you can stock it up for a longer period like 3-4 months.
FAQs:
Can we make these koftas from any other meat instead of lamb?
We can make these koftas with the same recipe with beef or you can also try it with ground turkey as well.
How can we store these koftas?
We can store these koftas in the fridge for 2 days put these koftas in a closed box and stock them for a long period in the freezer.
How many carbs are there in these lamb koftas?
These lamb koftas contain 1.8g of carbs and only 1g of carbs in it. It contains 37.9g of proteins also.
NUTRITIONAL INFORMATION:
Serving size: 2 koftas
Calories: 437
Fat: 27.4g
Carbohydrates: 1.8g
Fiber: 0.8g
Protein: 37.9g
Net carbs: 1g

05/10/2025

Keto Empanadas

This recipe is in my oven right now, and house is already smelling divine!.

Must express something to keep getting my recipes.... Thank you.

Full recipe in the first comment: 👇 💬

05/10/2025

Keto Coffee Chocolate Mocha Cheesecake Recipe
Ingredients
For the crust:

1 1/2 cups almond flour
3 tbsp unsweetened cocoa powder
3 tbsp erythritol (or your preferred keto sweetener)
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
Pinch of salt
For the cheesecake filling:

3 packages (8 oz each) cream cheese, softened
1 cup heavy whipping cream
1/2 cup erythritol (or preferred keto sweetener)
1 tbsp instant coffee granules (or espresso powder)
1/2 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup sugar-free chocolate chips, melted
2 large eggs
1 tbsp coffee liqueur (optional)

For the chocolate ganache topping:

1/2 cup sugar-free chocolate chips
1/4 cup heavy cream
1 tsp instant coffee granules (optional, for extra coffee flavor)
Instructions
1. Prepare the crust:

Preheat the oven to 350°F (175°C).
In a medium bowl, mix together almond flour, cocoa powder, erythritol, melted butter, vanilla extract, and a pinch of salt. Stir until well combined.
Press the mixture evenly into the bottom of a greased 9-inch springform pan.
Bake for 8-10 minutes until the crust is set and lightly golden. Remove from the oven and let it cool.
2. Prepare the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
In a small bowl, dissolve the instant coffee granules in 2 tablespoons of hot water. Let it cool slightly.
Add the dissolved coffee, heavy whipping cream, erythritol, cocoa powder, vanilla extract, and melted chocolate chips to the cream cheese. Beat until smooth and fully combined.
Add the eggs one at a time, beating well after each addition. If using, stir in the coffee liqueur.
Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

3. Bake the cheesecake:

Reduce the oven temperature to 325°F (160°C).
Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. A toothpick inserted should come out with just a few moist crumbs.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
4. Prepare the chocolate ganache topping:

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
Pour the hot cream over the sugar-free chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
If desired, stir in instant coffee granules to intensify the mocha flavor.
5. Assemble the cheesecake:

Once the cheesecake is chilled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
Allow the ganache to set before serving (you can refrigerate the cheesecake for an additional 30 minutes to speed this up).
6. Serve:

Slice and enjoy this rich, creamy, and indulgent keto coffee chocolate mocha cheesecake!
Tips
Make Ahead: This cheesecake can be made in advance and stored in the fridge for up to 5 days.
Coffee Adjustment: Adjust the amount of coffee based on your personal preference for a stronger or milder coffee flavor.
For an Extra Touch: Garnish with whipped cream or chocolate shavings for a beautiful finish.
Enjoy your decadent, keto-friendly coffee chocolate mocha cheesecake!

05/10/2025

Jalapeno Cream Cheese Dip

Smoky, creamy, and spicy—perfect with chips!

Ingredients:

6 roasted jalapeños

16 oz cream cheese

6 oz white cheddar

1 tbsp chili powder or smoked paprika

1 tbsp garlic powder

1 tsp cumin

Salt & pepper

Chili flakes on top

Instructions:

Roast jalapeños until blackened, then chop.

Blend with all other ingredients until smooth.

Top with chili flakes & serve with chips!

That’s it. Easy, bold, and addictive!

05/10/2025

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies 🥙🍚🥗✨

Prep Time: 20 minutes

Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~480

Ingredients

For the Greek Meatballs 🍖

500g ground beef or lamb (or a mix)
1/4 cup breadcrumbs (or almond flour for gluten-free) 🍞
1 egg 🥚
2 garlic cloves (minced) 🧄
1/4 cup red onion (finely chopped) 🧅
1 tbsp fresh parsley (chopped) 🌿
1 tbsp fresh dill (chopped) 🌿
1 tsp dried oregano 🌿
1/2 tsp ground cumin 🌿
Salt & pepper to taste 🧂

For the Tzatziki Sauce 🌿

1/2 cup Greek yogurt 🥛
1/4 cup cucumber (grated and squeezed to remove water) 🥒
1 garlic clove (minced) 🧄
1 tbsp olive oil 🫒
1 tbsp fresh dill (chopped) 🌿
Juice of 1/2 lemon 🍋
Salt & pepper to taste 🧂

For the Bowl Base 🍚

2 cups cooked jasmine rice, basmati rice, or cauliflower rice

For the Fresh Veggies 🥗

1 cup cherry tomatoes (halved) 🍅
1 cup cucumber (sliced) 🥒
1/2 cup red onion (thinly sliced) 🧅

For Garnish (Optional) 🌿

1/4 cup crumbled feta cheese 🧀
1 tbsp olive oil drizzle 🫒
Lemon wedges for serving 🍋

Directions

Make the Meatballs:

In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper. Mix well until evenly combined. Roll into small meatballs (about 1.5 inches in diameter).

Cook the Meatballs:

Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for 8-10 minutes, turning occasionally, until browned on all sides and fully cooked through. Alternatively, bake them at 200°C (400°F) for 20 minutes, flipping halfway through.

Prepare the Tzatziki Sauce:

In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt, and pepper. Stir well and chill in the fridge until ready to serve.

Assemble the Bowl:

Divide the cooked rice among 4 bowls. Top each with meatballs, cherry tomatoes, cucumber slices, and red onion.

Drizzle and Garnish:

Drizzle with tzatziki sauce, sprinkle with crumbled feta cheese, and finish with a drizzle of olive oil. Serve with lemon wedges for an extra burst of flavor.

Notes

For a lighter option, swap rice with quinoa, farro, or mixed greens.
Add kalamata olives or roasted bell peppers for more Mediterranean flavors.
Make it dairy-free by using a plant-based yogurt for the tzatziki.

05/10/2025

Keto Garlic Bread
Ingredients:
1 ½ cups shredded mozzarella cheese
2 oz cream cheese (cubed)
1 cup almond flour
1 large egg
1 tsp baking powder
1 tsp garlic powder (adjust to taste)
¼ cup grated Parmesan cheese
1 tbsp fresh parsley (chopped, optional for garnish)
1 tbsp butter (melted for brushing)
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Cheese Mixture: In a microwave-safe bowl, add mozzarella cheese and cream cheese. Microwave for 30-second intervals, stirring in between, until fully melted and combined.
Mix Dough: In another bowl, combine almond flour, baking powder, garlic powder, and a pinch of salt. Add the melted cheese mixture and egg. Mix well until a dough forms.
Shape the Dough: Place the dough on the parchment paper. Press and shape it into a round or rectangular flatbread, about ½-inch thick.
Add Parmesan & Bake: Sprinkle grated Parmesan over the top. Bake in the preheated oven for 12–15 minutes, or until golden brown.
Garlic Butter: While the bread is baking, melt the butter and mix with a little extra garlic powder or fresh minced garlic.
Brush & Garnish: Remove the bread from the oven and brush with the garlic butter. Garnish with chopped parsley.
Serve: Cut into slices and serve warm.

05/09/2025

So I experimented tonight and came up with a game changer. I’m not one to follow recipes or measure things out, so I’m sorry that I don’t have the exact measurements. I just poured stevia chocolate chips in a bowl with 2 tbsp of butter and melted them together. Once melted, I added HWC and liquid stevia, mixed them all together.

I poured a tbsp amount of the mixture into paper cupcake holders.

Then I took small half teaspoon size drops of organic unsweetened peanutbutter (low carb) and dropped it in the center of each cupcake holder.

Last, I topped each cupcake holder off with the chocolate mixture once more to create a peanutbutter cup.

Pop them in the freezer for 1-2 hours and they’re done! They have a frozen yogurt type texture from the HWC which is amazing!

If you don’t believe in keto sweets on this diet, good for you. I do. To each their own.

Also, please don’t rain on our parade by complaining about your lack of self control. If you don’t have self control, then don’t make them. Simple! Let others enjoy them!

keto And Low Carb - Ideas

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