Tag: lemon

Lemon Coconut Cheesecake balls

For today’s post I am going to share a recipe for Lemon Coconut Cheesecake Balls.

I found the original recipe in a Women’s Weekly cookbook called ‘The Best of Keto’. So, these treats are keto friendly, low in sugar and gluten free. They contain a good amount of protein and some healthy fats.

I have made a couple of changes to the recipe and it is this version that I am sharing today.

These balls are a great little treat and so easy to make.

Lemon Coconut Cheesecake Balls

Ingredients

Makes up to 18 balls

  • 150 grams(g) firm ricotta
  • 100 g cream cheese
  • 2 tbsp fine lemon zest
  • 2 tbsp lemon juice
  • 40g vanilla protein powder
  • 20g desiccated coconut
  • 1 tbsp melted coconut oil
  • 1 tbsp melted cocoa butter
  • 1 tsp vanilla paste
  • Extra desiccated coconut for rolling
Method

Place all ingredients into a food processor and process till well combined.

To firm up the mixture, put the mixing bowl into the fridge for about 30 minutes.

Put the extra coconut into a small bowl.

Then, using a teaspoon, scoop and roll the mix into balls and then roll them in the coconut.

Place in an air tight container and keep refrigerated till needed.

 **If you like a strong lemon flavour, it may be best to use lemon essence as adding more lemon juice will make the mix very wet.

Lemon & Blueberry Mug Cake

Todays I’m sharing a great Lemon & Blueberry Mug Cake recipe.

I came across this recipe from Keto Pots and thought it looked tasty. This is a delicious, healthy, gluten free dessert that takes just a few minutes to make.

We have a large bag of dried blueberries in the pantry that are taking me a while to use. So, I decided to soak some of the dried blueberries in water and use them in this recipe. We also have a good crop of lemons on our tree at the moment.

I actually doubled this recipe and mixed it in a larger bowl, before splitting it into the 2 ramekins. This is a super fast, super easy recipe to make.

Lemon & Blueberry Mug Cake
Ingredients (makes 1)

1 egg

5 tbsp almond flour

½ tsp baking powder

1 ½ tbsp Natvia Gold brown sugar (or other sweetener)

2 tbsp lemon juice

1 tsp lemon zest

2 tbsp blueberries

Method

* In a small bowl combine the almond flour and baking flour

* In a large, microwave safe mug – whisk together the lemon juice, lemon zest, egg and sweetener.

* Add the almond flour mixture and stir well

* Fold in the blueberries.

* Microwave on high for 90 seconds or till the top is firm to the touch and a toothpick comes out clean.

* Best eaten warm (also great with a bit of yoghurt or cream)

 

I hope you enjoy this recipe as much as we do.

 

Till the next post,

Live clean n prosper