Peanut Butter Cup Cheesecake (GF, SF, LC)

October 20, 2013

PBC Cheesecake

I decided to do a post on this cheesecake after sharing it on my FB page. It’s fairly easy to make and is always a hit. Since we are doing the ketogenic diet, I have to freeze stuff like this in portions. That way we are able to exercise portion control. To freeze in portions, I cut into 16 pieces, then freeze. When frozen, I wrap individually in wax paper or foil and place pieces inside a baggie, then place in freezer. To serve, remove from freezer and let thaw 30 minutes. (Or place in refrigerator overnight to thaw). This is very similar to my GF Low Carb Cheesecake recipe, with just a few changes.


gluten-free, sugar-free, low carb, serves 16


1 1/2 cups almond flour (can sub 1/2 cup with ground chia)
3 Tbls softened butter
1/2 tsp cinnamon
2 Tbs LC-Sweet (or sweetener of choice)

Preheat oven to 350o. Butter a 9″ springform pan. Mix all dry ingredients in a bowl or food processor, then add butter till combined. Place almond mixture in pan and spread across the bottom and up the sides as well as you can. Like so:


Bake for 8-10 minutes, watching carefully that you remove just as it begins to brown. Remove and set aside. Lower oven temp to 325o.

Baked crust

Cheesecake Filling

3 (8 0z) packages of cream cheese, softened
2 cups plain, mild yogurt (I used Greek)
3 large eggs + 1 yolk
2 tsp vanilla
2/3 cup LC-Sweet (or sweetener of choice)
Stevia to taste
3/4 cup sugar-free peanut butter (or almond butter)
2 Tbsp + cocoa powder to taste (or 3 squares melted low-sugar chocolate bar)

Beat the cream cheese until light and fluffy, but keep your mixer speed relatively low. Slowly add sweetener and stevia (if using) and continue beating till creamy.
Cream cheese and LC-Sweet
Add eggs one at a time, incorporating after each addition. Add vanilla and yogurt and mix just till well blended. (Don’t overmix) Adjust sweetness as necessary.
Separate filling into 2 equal parts. In one part add peanut butter and mix well.
Peanut butter filling
In the other part, add the cocoa powder and mix well. (No picture of this step)

Wrap outside of springform pan (with crust) well with foil wrap (heavy duty is best). Make sure this is done in one large piece to keep water out (or refer to my other cheesecake post for how to wrap with smaller pieces) Pour 1/2 of chocolate mixture into bottom of crust.
chocolate bottom filling
Carefully spoon peanut butter filling onto chocolate filling, taking care not to let chocolate filling show through. Repeat to top peanut butter filling with remaining chocolate filling.
Ready to bake

Place cheesecake onto another pan with sides (my broiler pan bottom works well for this) and place into oven. Carefully pour 2-3 cups very hot water into outer pan.
Bain Marie
Bake at 3250 for 1 hour. At end of hour, turn oven off and leave cheesecake in oven for 1 more hour. At no time open the oven door. When second hour is up, remove cheesecake from oven, remove foil, and refrigerate till completely cooled. Remove springform sides and serve.
Finished cheesecake

This post is part of Fight Back Fridays real food blog carnival.

To see more of what we are eating to lose weight and gain health, check out my Facebook page by clicking on the link in the above, right-hand corner.


Gluten-Free (Grain-Free) Low Carb Hot Pockets

October 17, 2013

Ham & Cheese Hot Pocket

Editing this entry to correct carb counts.
I’m excited about sharing this recipe here. I don’t get many original ideas and I think these are definitely blog worthy. I haven’t posted much lately due to our diet change, now that the grandchildren aren’t staying with us. We are doing a ketogenic diet (low carb, moderate protein, high fat) and I have to say, I love it! At first, I stuck to some very basic recipes to help us get over the hump of starting a stricter diet. Now that we are well into it, I’ve started cooking a variety of foods. While this is a recipe I wouldn’t make frequently (on the higher carb end), I am glad to have it for those times we just want a little something different. It would also be good to take along on day trips, when I won’t be home to cook. I based this recipe on the one for the Holy Grail Pizza Crust, which I love and think is the perfect pizza crust! These are great to make and freeze (bake the crust, add toppings, freeze, thaw, reheat @ 350 degrees for 15 minutes). I took three of them to Austin with us on our vacation and they held up extremely well, even days after they’d thawed out. (They were refrigerated) It was on the drive home from Texas that the idea for hot pockets came to me. While I still want to work on the visual aspect, I didn’t want to wait to share the recipe.


Makes 4


1 1/2 cups Mozzarella cheese, grated
3/4 cup almond flour
2 Tbs coconut flour
1 extra large egg
2 Tbs cream cheese, room temp
2 Tbs grated parmesan cheese (fresh)
1 tsp garlic salt
1/2 tsp sea salt


1 cup sliced or diced ham
1 cup shredded cheese of choice
2 Tbs cream cheese, room temp

Turn oven on to Broil. Place grated Mozzarella in an oven safe bowl or small pie plate, spreading out evenly. Place on lowest rack of oven for about 3 minutes. Watch closely; you don’t want it to turn brown at all, just melt it.
Melted cheese

Remove from oven and while it cools slightly add remaining crust ingredients in a separate bowl.
Dry ingredients

Mix ingredients well, then add melted cheese. Squeeze cheese thoroughly to incorporate into other ingredients. Shape into ball as well as you can. The dough is sticky at this point.
Incorporate cheese

Let stand for 5 minutes. While you wait, prepare filling by mixing all ingredients well.
Filling ingredients

This is the kind of ham I used; 5 thin slices made 1 cup.

Take crust dough and shape into a log.

Divide log into eight equal pieces.
Divide log

Shape each piece into a ball.
Shape into balls

Pat each ball out into patty form with hands. Then place on parchment covered baking sheet and continue to shape into larger circles.
Pat out circles

You can place these close together, as they don’t spread.

On middle rack of oven, place baking sheet for 3 minutes. Watch closely; you want them to just begin to brown. Remove from oven and let cool for one minute.
Brown slightly

Place equal amounts of filling in the center of four of the circles.
Place filling equally

Place other circles on top, browned side down, then pinch the edges together as best you can. (Don’t worry if they don’t seem to seal) Then take a fork and press down all around the edges of each hot pocket, to help seal the edges. (Again, don’t worry if they don’t seem to fully seal; it will come together in the oven) I found that pressing down with the tip of the fork first, then pressing down fully, then sliding the fork away works best. Next time I make these, I am going to use a biscuit or tart cutter to give them a better finished look.
Seal edges

Return to oven under broiler for 3 minutes, watching closely. Once the top is nicely browned, remove from oven. Wait one minute, then carefully flip them. Return to oven for 2-3 minutes to finish browning. Remove and serve. Approximately 14 total carbs (8 net) per pocket. I hadn’t realized how much the coconut flour upped the carbs, so I’ll be working on this recipe to see if I can decrease the carb count.

Hot pockets served with fermented dilly beans

As they cool, they can be eaten like a hot pocket (without a fork).
Hand held hot pockets

My first attempt at these I made pizza pockets. I used all the ingredients for pizza topping inside and used Italian seasoning in the crust.
Pizza pockets

These could even be sweetened (replace garlic salt in crust with sweetener) and filled with fruit or some other sweet filling. Here’s my version of a cran-apple turnover doing this:
Cran-apple popover

Please share your ideas in the comments!

This post is part of the Tasty Traditions and Fight Back Fridays real food blog carnivals. Check them out for more great stuff!

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