Ok, so I’ve just had some rather chaotic fun making these. I’m not trying to put you off - I’m sure most people can manage to make these without getting cream cheese, grated peel and cocoa powder pretty much everywhere except the bowl - walls, floors, kitchen appliances… I’m just not one of these people ;s
Plus, got a bit creative and made a few different flavours - including a carrot cake variant I’m seriously proud of ;)
Also, as I somehow doubled the cheesecake mix I now have stocked up my fat bomb selection with some new and unusual flavours - so bonus, fun fat bombs :D
But I’m sure you want to get onto the recipe!!
~ For the base (makes 12)
~ for the basic filling (makes 12)
~ for the blueberry cheesecake (for 3)
~ for the chocolate cheesecake (for 3)
~ for the three-citrus cheesecake (for 3)
~ for the carrotcake cheesecake (for 3)
Step 1: melt the butter in the microwave, add almond flour and sweetener. Mix well, it should get clumpy.
Step 2: put 12 cupcake cases in the tray, and press down some of the base mix into each one. Less is more with this - you don’t want them to be *too* thick! - half a cm maybe.
Step: 3 bake these int he oven for 5-10 minutes until they start to go slightly brown
Step 4: weigh your mixing bowl - this saves lots of hassle later, trust me!
Step 5: add the basic base ingredients: the cream cheese, cream etc. Whisk very well. If you wanted you could have this as is - it’s up to you.
Step 6: Weight your mixture, subtract the weight of the bowl. If you want to try 4 different kind of fillings, divide that value by 4. Pop a new mixing bowl on the scales and weigh out that amount of mixture.
Step 7: add ingredients (as listed below) and then add this mixture to your cupcake cases. Leave a little room at the top!!
(Note: any extra batter can be frozen form some rather unusual fat bombs :D - or you could eat it)
Step 8: bake for 15-25 minutes at 180oC.
Step 9: leave to cool - this is the tricky bit, best left overnight!!
For the basic mixture: macros 201 calories, 4g carbs, 19g fat, 5g protein
Blueberry: add 50g blueberries, you may want to chop them but I kept mine whole. Grate the zest from half a lemon into the batter and mix well.
Note: this pic was taken after cooking!! ;s Adds 9 calories and 2g carbs to the total: so 210 calories, 6g carbs, 19g fat, 5g protein,
Chocolate: add couple of teaspoons of cocoa powder and some sweetener (to taste). Stir Well! Could also add a pinch of cocoa to the top once poured :)
Note: this pic was taken after cooking!! ;s Adds 20 calories and 1g carbs to the total: so 220 calories, 5g carbs, 19g fat, 5g protein,
Three citrus: Grate half a lemon, half a lime and half an orange. Add to mix with a squeeze from each fruit. Stir well!!
Note: this pic was taken after cooking!! ;s Adds 1 calories and 2g carbs to the total: so 201 calories, 6g carbs, 19g fat, 5g protein,
Carrotcake (getting creative ;s): add 1-2tsp mixed spice, 15g sultanas and grate 20g carrot. Also add zest and squeeze of juice from half an orange. Stir well, sprinkle of mixed spice on the top is also nice ;)
Note: this pic was taken after cooking!! ;s Adds 18 calories and 4g carbs to the total: so 218 calories, 8g carbs, 19g fat, 5g protein,
So, these were meant to be meringues, but I broke them. Saying that, the worst they can be is these divine light spongy mouthfuls of chocolatyness. Try it, see what happens!
Also, having discovered I broke them I only had mini cupcake cases. these turned out to be a good plan, but I didn’t know how much (or if) the batter would rise. Turned out it didn’t. So, you can either have 20 at which point they come out to 15 calories, 1 carb, 1g fat, 1g protein, 1g fiber, or 10 at which points it’s 30 calories, 2g net carbs, 2g protein, 2g fiber. Either way they’re pretty guilt free and they taste very nice ^_^
Step1 - turn your oven to 190oC (375F)
Step 2 - separate you egg whites, and put them in a bowl. Whisk until they get frothy and stiff and form little peaks.
Step 3 - beat in half of your sugar
Step 4 - combine other dry ingredients in a separate bowl - the cocoa, salt, flour and remaining sugar.
Step 5 - beat into peak mixture.
Step 6 - finely chop up your chocolate, and melt half of it. (I used a little glass dish in the microwave for 30 seconds)
Step 7 - stir in chocolate chips, melted chocolate and vanilla essence into your peak mixture.
Step 8 - keep mixing until it thickens. If it does you made meringues correctly - yey! Separate the meringue dough into little balls, roll them in sugar and pop them on a baking sheet. Go to Step 11.
This feels a bit like Choose your Own Adventure now. Except with chocolate.
Step 9 - (optional) discover your meringues aren’t thickening at all. Ponder. Find some mini cupcake cases and spread them on your tray.
Step 10 - fill the cases with a teaspoon or so of mixture.
Step 11 - put your tray in the oven for 10 minutes or so until the mixture rises and cracks a bit on top.
Step 12 - take out the oven and wait to cool. Or just eat one because they look pretty darn tasty ^_^
Step 13 - sprinkle with a bit of sweetener. Enjoy!
So, because I only half filled these they made 20 - but I reckon you could get away with filling the cases the same again because they didn’t rise too much at all.
If you have 20 the macros come out to be:
This is why it’s bad! Addictive cycle is addictive ._.
Step 1: melt coconut oil in a frying pan. When hot add pork loin and fry on both sides until brown. (Mine took a little time because I like mine pretty well done. Have a piece of tinfoil ready so that when it’s done you can wrap it up and keep it warm).