Creamy Keto Lemon Curd Cheesecake with Raspberry Sauce

31 05 2019

I was challenged to make a delicious cheesecake that would fill all the Keto requirements and my friend, Jocelyn, and I came up with this one. First of all the pecan crust with a hint of cinnamon is delicious with the silky texture of this cheesecake. The key is cream cheese, mascarpone and sour cream blended together. Make sure that all of your ingredients are at room temperature and mix by a hand with a stiff spatula. If you mix it in an electric mixer, it tends to get too much air whipped into it and then it cracks and is a little drier. Then we wanted a little zing to our flavor profile and so we decided to top the cheesecake with a tart lemon curd and then drizzle a raspberry coulis over the top for presentation purpose. It was a flavor burst in the mouth. The cheesecake is delicious on its own as well if you don’t want to go to the trouble of making the lemon curd and sauce. 

Now my biggest challenge is writing this recipe down because I am not sure at times what proportions I used particularly on the pecan crust. So be flexible and make sure you have enough crust to cover a 9″x 13″ glass casserole pan.

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Pumpkin Cheesecake Pie

8 01 2019

I made this recipe for Thanksgiving and my guests went nuts. They said it was the best pumpkin pie they have ever eaten. This includes people who don’t even like pumpkin pie. It was light and flavorful but I think the cream cheese and mascarpone cut through the cloying pumpkin taste that turns some people off. Also I made it with a pecan crust just like a cheesecake. That was a nice twist to a regular pie. I doubled the recipe and made it in a casserole dish but a deep dish pie pan works for a single recipe.



2 cups pecans

1 tbsp. melted butter

pinch of sea salt

1/2 tsp vanilla

1 tsp cinnamon

2 tbsp. Erythritol or Xylitol


4 oz cream cheese, softened

4 oz, mascarpone, softened

1 15oz. can pumpkin puree

1/2 cup butter, melted

2 tsp vanilla

3 eggs

2 to 2 1/2 cups powdered Xylitol or Erythritol, depending on how sweet you like it (you can powder it in a high speed blender like a Nutribullet or Vitamix)

1 1/2 tsp cinnamon

1 tsp nutmeg or 1 tsp pumpkin pie spice

1/4 tsp salt

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Dark Chocolate Chunk Brownie Bites

19 04 2018

browniesWe all love dark chocolate in my household. Today, at the store, I discovered some organic 72% cacao Dark Chocolate Chunks. I made these brownie bites which are rich in chocolate flavor but quite light and moist since there is hardly any flour. You could easily substitute almond flour, coconut flour or even a gluten free flour to make them gluten free. Warning; only for dark chocolate lovers!

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Raw Pecan Sandies

16 07 2014
This are really tasty raw cookies. Sometimes it is nice to have a healthy little treat. 

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Winter Fruit Crumble Pie

4 12 2012
I made this pie for Thanksgiving and everyone raved about it. Even my son, who does not like apple pie, thought it was delicious. I liked the combination of apples, pears, cranberries and an unusual fruit, figs. Use your favorite pie crust recipe and line a 10 inch deep dish pie pan. This would be a nice Christmas pie as well. Enjoy.

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Sweet Potato Pie

5 12 2011
I was challenged over Thanksgiving to make a Sweet Potato Pie. I had only ever made a pumpkin pie before. I searched around and found this recipe which I doctored up with some more spices and it was delicious. Use your favorite pie crust recipe.

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Pear and Cherry Custard Crisp

7 12 2010
I had the pleasure of making this crisp with one of my great cooking buddies over Thanksgiving. We had a ball developing this recipe. We served it with whipped cream and whipped cream cheese mixed together with a little vanilla and honey. We lovingly call that “crack”. You get the idea. We found this recipe quite interesting with the addition of a custard to the filling. It prevented the filling from being too soupy.

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Plum Almond Buckle

21 09 2010
I was at a back to school get together for my son’s class and one of the Mom’s made this really great Plum Almond Buckle. A buckle is simply a butter cake that bakes up around fresh fruit. It is very similar to a Betty. I think it comes out like a nice plum coffeecake. Anyway, I asked her to send me the recipe and she did. I thought it was delicious. The recipe calls for a lot of sugar. I have substituted a smaller amount of date or coconut sugar. She used plums off of her tree so I think any nice ripe plums would do. Thank you Lori for the recipe.
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Buttermilk Biscuits for Summer Berry Shortcake

19 06 2010
This is the recipe I used for my summer berry shortcakes. I macerated the berries in the Blackberry and Blueberry Balsamic Spiced Syrup and put them atop these biscuits. Then I topped that with mascarpone mixed with EVOO Honey Ginger Balsamic Vinegar.

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Blackberry and Blueberry Balsamic Spiced Syrup

19 06 2010
I just returned from another successful demo at the EVOO Marketplace. I came up with a few recipes using their new Wild Blueberry Balsamic Vinegar. I macerated some mixed berries in this spiced syrup and then served it over shortcakes topped with mascarpone cheese mixed with some EVOO Honey Ginger Balsamic Vinegar. It was delicious and a great summer dessert. This would also be great on pancakes, waffles or even ice cream.

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