We had a nice weekend! The sun was actually out, it was a little chilly but not raining so that was nice. On Saturday we went to OMSI to see the Pixar exhibit, which totally BLEW Logan’s mind. 😀 He was ecstatic to see all his favorites in real life! We met up with friends at OMSI, too, so that was cool. Their daughter is a bit older but it was fun for Logan to have a buddy. 😉
And then we all went out to dinner after that at Produce Row. Thankfully I was able to find something on the diet to order. A salad with steak, hard boiled eggs, cheese, bacon and blue cheese:
Then on Sunday friends came over for dinner for a very belated birthday dinner. We were supposed to celebrate our birthdays (they are a few weeks apart) back in late January but I got the flu and we had to reschedule.
Since I’m now doing the keto diet, I had to modify the menu I was going to make (which also meant I wasn’t making sourdough bread). Kind of a bummer on the bread, but I appreciated that my friends were understanding. 🙂 I’ll get back to making the bread soon!
This is the recipe I made for dinner:
I did not add honey to the recipe, because that would not be keto. And honestly, it didn’t need it! Also, I used coconut aminos instead of soy sauce to make it keto. So the recipe was pretty simple. I did the stovetop instructions. I didn’t have yellow curry paste but I had green curry paste and actually preferred it. It was so tasty! Loved the green curry paste.
The one issue I had with the recipe was that it claimed to make 6 servings and there is no way the ingredients as it stands made 6 servings. After I shredded the chicken, I realized quickly that there was not enough fluid to make soup for 4 adults. I ended up adding about 1 cup of chicken broth to the pot and a mini can of coconut milk (and then added 1 more teaspoon of the curry paste). This was the perfect amount of fluid to make the soup.
But it only made 4 servings. So FYI.
But despite the misleading servings size, the soup was absolutely delicious. It was creamy and decadent and so flavorful. It was filling and really really good. I would definitely make this recipe again. It was super easy and pretty quick to make. We had a kale salad along with the curry soup.
My friend Star wanted to make dessert so she did this keto recipe:
- 6 ounces sliced almonds about 1 1/3 cup
- 3 tablespoons low carb sweetener
- 1/2 teaspoon ground cinnamon optional
- 5 tablespoons salted butter melted
- 32 ounces cream cheese softened (4 blocks)
- 3/4 cup low carb sweetener more or less to taste
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract optional
- 16 ounces sour cream at room temperature
Place sliced almonds in food processor and process with cutting blade until a finely ground.
Pulse in 6-9 stevia extract packets and cinnamon (if using).
Stir in melted butter.
Press into bottom of 9-inch springform pan. Set aside
Beat cream cheese on low speed until light and fluffy.
Add 24-36 stevia extract packets to desired sweetness. Beat on low to mix in.
Add each egg, one at a time, beating on low after each addition.
Mix in extracts, then beat in sour cream on low speed until incorporated.
Spread cream cheese mixture over crust.
Bake at 300°F for an hour. If top has browned, turn oven off. If not yet browned, cook until browned then turn off oven.
Leave cheesecake in oven with door ajar for an hour. Then, remove from oven and cool completely on a wire rack.
Chill at least 24 hours before serving.
Sweetener amounts used are minimum. Those just getting started on keto may want to up the amount to the max noted.
A one-for-one sugar replacement granular low carb sweetener can be used in place of the packets. Here’s the conversions:
- 6 packets is 1/4 cup sugar equivalent
- 24 packets is 1 cup sugar equivalent
Tips to prevent the cheesecake from cracking from comments:
- Make sure all the ingredients are room temperature.
- Don’t over mix! Over-mixing will cause the top to crack.
- Bake for an hour. Then turn oven off and let it cool in the oven for 4-5 hours then remove and allow to finish cooling at room temperature.
- Use a pan of water in the oven to make it steamy while preheating and keep it in the oven during baking.
I really appreciated that Star offered to make dessert and made a keto cheesecake from scratch! The crust was really good! It was made out of almonds. It was a unique way to make a keto-friendly crust. It was a nice treat being able to have cheesecake on the diet.
So there ya have it, two good keto recipes!