Kate on Instagram: "KICKASS Cheesecake. This will change your life. If you haven’t already, go get a copy of my KICKASS ebook! In my bio 👌 Servings: 12 13g protein, 7g fat, 20g carbs, 191 calories per slice Ingredients: For the crust: • 3 cups oat flour • 1/4 cup honey • 3 tablespoons coconut oil • 2 eggs • 1 teaspoon cinnamon • 1/2 teaspoon salt For the cheesecake filling: • 2 eggs • 2 cups low-fat Greek yogurt (I used FAGE) • 2 cups low-fat cottage cheese • 1/4 cup maple syrup • 1 teaspoon vanilla extract • 1 teaspoon lemon zest (optional, for extra flavor) For the optional raspberry sauce topping: • 2 cup raspberries (or berry of choice) • 2 tablespoons honey Instructions: 1. Preheat the oven to 350°F (175°C). 2. Make the crust: • Add all crust ingredients to
Vegan Community on Instagram: "Let’s make an easy, citrusy and delicious lemon mousse! I used macadamias nuts but you can switch for cashews. ⚠️ If you don’t get the firm consistency, you can blend again and add more coconut cream, or coconut milk powder. by @Tatytable . 🍋EASY & VEGAN LEMON MOUSSE: 🍋1/2 cup lemon juice; 🍋1 can full fat coconut milk (that has guar gum to help thicken); 🍋1 cup full raw macadamias; 🍋1 Tbsp maple syrup (or monk fruit or sugar); 🍋1 Tbsp monk fruit or erythritol (0cal) or sugar of your choice; ‼️🍋I used vegan golden milk powder for yellow color and to get a harder consistency, but you can use coconut milk powder and a bit of turmeric. (Both works!) 🍋Zest of lemon to sprinkle on top! 👉🏽Blend all ingredients until very smooth! (Very important to be in h
Cooking - 🥜🍫 Keto Irresistible Mini Chocolate Peanut Butter Pies 🥧 Decadent, creamy, and totally low-carb—bite-sized bliss with every forkful! Ingredients: For the Crust: 1 cup almond flour 2 tbsp cocoa powder 2 tbsp melted butter 1 tbsp powdered erythritol For the Filling: ½ cup natural peanut butter (no sugar added) 4 oz (115g) cream cheese, softened 2 tbsp powdered erythritol 1 tsp vanilla extract For the Topping: Sugar-free chocolate drizzle (optional) Crushed peanuts (optional) Instructions: Step 1: Make the Crust Preheat oven to 350°F (175°C). Mix almond flour, cocoa, butter, and erythritol. Press into mini muffin cups. Bake 6–8 mins, then cool completely. Step 2: Whip the Filling Blend peanut butter, cream cheese, erythritol, and vanilla until smooth. Spoon or pipe into cooled crusts. Step 3: Finish & Chill Top with chocolate drizzle and crushed peanuts if desired. Refrigerate for 1 hour to set. Mini pies, major flavor—keto never tasted this good! 🥄 #KetoMiniPies #PeanutButterLovers #LowCarbDessert #ChocolateFix #BiteSizedBliss | Facebook
Cooking - 🥜🍫 Keto Irresistible Mini Chocolate Peanut Butter Pies 🥧 Decadent, creamy, and totally low-carb—bite-sized bliss with every forkful! Ingredients: For the Crust: 1 cup almond flour 2 tbsp cocoa powder 2 tbsp melted butter 1 tbsp powdered erythritol For the Filling: ½ cup natural peanut butter (no sugar added) 4 oz (115g) cream cheese, softened 2 tbsp powdered erythritol 1 tsp vanilla extract For the Topping: Sugar-free chocolate drizzle (optional) Crushed peanuts (optional) Instructions: Step 1: Make the Crust Preheat oven to 350°F (175°C). Mix almond flour, cocoa, butter, and erythritol. Press into mini muffin cups. Bake 6–8 mins, then cool completely. Step 2: Whip the Filling Blend peanut butter, cream cheese, erythritol, and vanilla until smooth. Spoon or pipe
Abby on Instagram: "Maple Grain Free Granola✨ Delicious crunchy granola on the stove top in only 15 minutes total! This is packed with nutritious nuts and seeds, sweetened with a hint of maple syrup and a dash of cinnamon and sea salt for extra flavor! I love adding a scoop to my yogurt bowls in the morning or just eating as is for a quick snack! Here’s what you need: 2 1/2 cups raw nuts, roughly chopped (I used walnuts, pecans and almonds) 1/4-1/3 cup maple syrup (depending on desired sweetness level) 3 tbsp coconut oil 2 tbsp chia seeds 1 tbsp ground flaxseed 1/4 cup unsweetened coconut flakes 1/2 tsp cinnamon 1/4 tsp sea salt Heat a skillet over medium heat. Add the syrup and coconut oil, stirring until fully melted and beginning to bubble. Stir in the nuts, coconut flakes, cinnamon
Kristin on Instagram: "I can’t think of a better way to hit my protein target each day 😋. If you think you can’t eat dessert when you’re in a fat loss phase, think again! Incorporating healthy treats🍰 into your meal plan is one of the best ways to feel satisfied and stay out of the deprivation trap on your way to your goals. This is truly one of the best healthy ‘dupes’ I’ve tried, and over the last 20 years I feel like I’ve tried them all. A client shared the original recipe link from @tarawoodcox11 so must give credit to her (thanks Tina - and thanks Tara!) I modified it a bit to add the protein powder for a drier texture, ⬆️ protein and a bit more sweetness. My favourite topping is fresh raspberries, but you could add pretty much anything to change up the flavour (just make sure
Keto - Keto Lemon Pudding Cakes 1/2 cup almond flour 1/4 cup erythritol or your preferred keto sweetener 1/4 teaspoon salt 1 teaspoon baking powder 3 large eggs 1/2 cup unsweetened almond milk 1/4 cup fresh lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 1. Preheat your oven to 350°F (175°C) and grease four ramekins or a small baking dish. 2. In a mixing bowl, combine the almond flour, erythritol, salt, and baking powder. Mix well. 3. In another bowl, whisk together the eggs, almond milk, lemon juice, lemon zest, and vanilla extract until smooth. 4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. 5. Pour the batter evenly into the prepared ramekins or baking dish. 6. Place the ramekins in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the ramekins. 7. Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted comes out clean. 8. Remove from the oven and let cool for a few minutes before serving. Serves 4 Nutritional Information (per serving): Calories: 150 Net Carbs: 3g Protein: 6g Fat: 12g Tips & Variations: For a creamier texture, serve with a dollop of whipped cream made from heavy cream and a keto sweetener. Add a few drops of lemon extract for an extra lemony flavor. | Facebook
Keto - Keto Lemon Pudding Cakes 1/2 cup almond flour 1/4 cup erythritol or your preferred keto sweetener 1/4 teaspoon salt 1 teaspoon baking powder 3 large eggs 1/2 cup unsweetened almond milk 1/4 cup fresh lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 1. Preheat your oven to 350°F (175°C) and grease four ramekins or a small baking dish. 2. In a mixing bowl, combine the almond flour, erythritol, salt, and baking powder. Mix well. 3. In another bowl, whisk together the eggs, almond milk, lemon juice, lemon zest, and vanilla extract until smooth. 4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. 5. Pour the batter evenly into the prepared ramekins or baking dish. 6. Place the ramekins in a larger baking dish and f
Cooking - 🥕🍰 Keto Carrot Cake Delight 🌰 Moist, spiced, and guilt-free—with all the classic flavor, minus the carbs! Ingredients: For the Cake: 1 ½ cups almond flour ½ tsp baking soda ½ tsp baking powder 1 tsp cinnamon ¼ tsp nutmeg Pinch of salt 3 large eggs ⅓ cup melted coconut oil ⅓ cup erythritol (or preferred keto sweetener) 1 tsp vanilla extract 1 cup finely grated carrots ½ cup chopped walnuts (optional) For the Frosting: 8 oz (225g) cream cheese, softened ¼ cup powdered erythritol 1 tsp vanilla extract 2 tbsp heavy cream (adjust for texture) Instructions: Step 1: Make the Batter Preheat oven to 350°F (175°C). Grease an 8-inch round or square pan. In a bowl, whisk almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat eggs, coconut oil, sweetener, and vanilla. Stir in carrots and walnuts. Combine wet and dry mixtures until smooth. Step 2: Bake the Cake Pour batter into the pan. Bake for 25–30 min, or until a toothpick comes out clean. Cool completely. Step 3: Frost & Serve Whip cream cheese, powdered erythritol, vanilla, and cream until fluffy. Spread over cooled cake. Every bite is tender, creamy, and keto-approved! 🧁✨ #KetoCarrotCake #LowCarbDessert #NoSugarNoProblem | Facebook
Cooking - 🥕🍰 Keto Carrot Cake Delight 🌰 Moist, spiced, and guilt-free—with all the classic flavor, minus the carbs! Ingredients: For the Cake: 1 ½ cups almond flour ½ tsp baking soda ½ tsp baking powder 1 tsp cinnamon ¼ tsp nutmeg Pinch of salt 3 large eggs ⅓ cup melted coconut oil ⅓ cup erythritol (or preferred keto sweetener) 1 tsp vanilla extract 1 cup finely grated carrots ½ cup chopped walnuts (optional) For the Frosting: 8 oz (225g) cream cheese, softened ¼ cup powdered erythritol 1 tsp vanilla extract 2 tbsp heavy cream (adjust for texture) Instructions: Step 1: Make the Batter Preheat oven to 350°F (175°C). Grease an 8-inch round or square pan. In a bowl, whisk almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat eggs, co
@keto_apprentice on Instagram: "Cheesecake that fuels your protein goals? Say less. This High-Protein Strawberry Cheesecake by @tastyyiri_en is creamy, fruity, and surprisingly macro-friendly. No crust, no fluff—just blended goodness baked to perfection. Drop “CHEESECAKE” below to get this high-protein recipe card sent straight to your inbox! Ingredients (serves 8): • 2½ cups (400g) fresh strawberries • 1½ cups (350g) Greek yogurt • ⅔ cup (150g) cream cheese • 5 eggs • Sweetener to taste (use erythritol, allulose, or monk fruit for keto) Instructions: 1️⃣ Blend strawberries, yogurt, cream cheese, eggs, and sweetener until silky smooth. 2️⃣ Pour mixture into a lined baking dish or silicone mold. 3️⃣ Bake at 385°F (195°C) for 40 minutes. 4️⃣ Let it cool fully, then chill in the fridge. Sl
Protein Berry Cottage Cheese Smoothie
This cottage cheese smoothie recipe is a high protein and healthy option perfect for breakfast. Packed with berry and banana, it’s one of the best smoothies with cottage cheese. Try this high protein high fiber smoothie for a delicious protein fruit smoothie. It’s the best cottage cheese shake for a fruity, energizing start to your day!
Eddie’s - You'll love this Easy Vegan Lemon Cheesecake! It's so refreshing and simple to make—a perfect treat for warm days! 🍋❤️🌿 Ingredients: 2 cups cashews (soaked overnight), 1/2 cup coconut cream, 1/2 cup maple syrup, 1/4 cup lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, Pinch of salt, 1 cup almond flour (for the crust), 1/4 cup melted coconut oil (for the crust), 2 tablespoons maple syrup (for the crust) Directions: 1. In a food processor, blend the soaked cashews until smooth. Add coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend until creamy and set aside. 2. For the crust, combine almond flour, melted coconut oil, and maple syrup in a bowl. Press this mixture into the bottom of a springform pan to form the crust. 3. Pour the lemon filling over the crust and spread evenly. 4. Refrigerate for at least 4 hours or until set. 5. Slice and serve chilled, optionally garnished with fresh berries or lemon slices. | Facebook
Eddie’s - You'll love this Easy Vegan Lemon Cheesecake! It's so refreshing and simple to make—a perfect treat for warm days! 🍋❤️🌿 Ingredients: 2 cups cashews (soaked overnight), 1/2 cup coconut cream, 1/2 cup maple syrup, 1/4 cup lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, Pinch of salt, 1 cup almond flour (for the crust), 1/4 cup melted coconut oil (for the crust), 2 tablespoons maple syrup (for the crust) Directions: 1. In a food processor, blend the soaked cashews until smooth. Add coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend until creamy and set aside. 2. For the crust, combine almond flour, melted coconut oil, and maple syrup in a bowl. Press this mixture into the bottom of a springform pan to form the crus
Cooking - 🍞🥖 Keto Sourdough Bread (Low Carb + Gut-Friendly!) 🌾✨ A tangy, chewy bread with a sourdough-style twist—without the carbs or the long wait! Ingredients: 1 ½ cups almond flour ¼ cup coconut flour 2 tbsp psyllium husk powder 1 tbsp apple cider vinegar 1 tsp baking soda ½ tsp salt 4 large eggs ¼ cup sour cream (for tang) ¼ cup warm water Instructions: Step 1: Preheat Oven Set to 350°F (175°C). Line a loaf pan with parchment. Step 2: Make the Dough In a bowl, whisk eggs, sour cream, vinegar, and water. In another bowl, mix dry ingredients. Combine wet and dry until thick. Step 3: Bake Scoop into the pan, smooth top. Bake 40–45 minutes, or until golden and firm to touch. Let cool before slicing. Tangy, soft, and perfect for toasting! 🧈🍞 #KetoSourdough #LowCarbBread #GlutenF
Tara Woodcox on Instagram: "Got leftover Easter eggs? Make this healthy, protein-packed egg salad—it’s SO GOOD. I swear this is the best egg salad you’ll ever have! Creamy, tangy, and loaded with flavor (and protein). Perfect on toast, in a wrap, or eaten straight with a fork! Here’s how to make it: • 8 hard boiled eggs, peeled and chopped • 1/2 cup cottage cheese • 1 TBSP Dijon mustard • 1 ripe avocado • Juice from 2 lemon wedges • Salt + pepper to taste • A pinch of cayenne if you like a little kick Mix it all up and enjoy! Great way to use up those leftover Easter eggs and sneak in some extra protein! Tag me if you try it—I love seeing your recreations! #EggSaladRecipe #HealthyLunchIdeas #HighProteinSnacks #EasyMealPrep #EasterLeftovers #HealthyEating #MomLifeMeals #QuickAndH
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