There’s some folks who come to keto not having a majorly sweet tooth, and a lot more who find that their sweet tooth calms way the heck down after eschewing sugar and carbs for a while. So I started thinking about you lovely people who still want a little sumptin’ after your meat, but not your typical keto or low carb fat bomb or dessert. And the first thing that popped into my head were these Chilled Mint Cheesecake Cups.

There’s other folks, too, who do not fall into the chocolate lovers posse which gets a heavy focus both in and out of the keto world. Now I love chocolate, but even I like to change things up. So something minty and not paired with chocolate seemed to fit all the bills. Chilled Mint Cheesecake Cups it is.

I am a big fresh mint fan. It used to grow like weeds in my parent’s garden back in England and I never got bored of breathing in large wafts of mint aroma into my lungs. The first thing I did when I arrived in Connecticut and it stopped snowing was hurtle down to the local garden center and buy some huge planters and a bunch of mint starters. Within weeks I had a veritable mint farm. And this is why you should always grow mint in containers. It also means you have access to large bunches of fresh mint for gorgeous keto Chilled Mint Cheesecake Cups.

So if you’re ready for a different kind of keto dessert, give these little cups of mint cheesecake a try. They’re fast and easy to whip up, and you can make them in whatever size suits your needs. And if you are one of life’s chocoalte lovers, or are looking for something a little fancier for a special occasion, make a simple chocolate sauce to serve over your Chilled Mint Cheesecake Cups.

These are also a great option for a fat bomb that you don’t need to keep in the freezer and doesn’t melt if you glance at it. These Chilled Mint Cheesecake Cups will keep well for a week, so even if you’re only cooking for one you can make a batch and keep them in an airtight container in the fridge.

Go on, make yourself a little minty treat, or make dinner a little more special. Just a few minutes effort and you’ll be wondering why you didn’t go keto years ago!

 

Chilled Mint Cheesecake Cups

Author: Carrie Brown | Prep time:  15 mins   |   Chill time:  4 hours  |   Total time:  4 hours 15 mins  |  Serves: 8

What You Need

  • ½ cup / 4 fl oz. heavy cream
  • 4 tsp. gelatin
  • 4 oz. / 110g allulose OR 3 oz. / 85g powdered xylitol
  • 4 oz. / 110g cream cheese
  • 1 cup / 8 fl oz. yogurt (highest fat, lowest sugar you can find)
  • ¾ cup fresh mint leaves, very finely chopped
  • 4 TBSP lemon juice

 

What You Do

  1. Place heavy cream in a small saucepan and sprinkle the gelatin evenly over the surface. Leave for 5 minutes to soften.
  2. Add the allulose to the pan and place over a low heat.
  3. Stir the cream mixture until the gelatin and allulose OR xylitol have completely dissolved. Remove from the heat.
  4. In a bowl, whip the cream cheese, yogurt, finely chopped mint leaves, and lemon juice very well.
  5. Pour the warm cream mixture into the yogurt mixture and beat well until completely combined.
  6. Spoon into serving dishes, paper cups, or silicon muffin cups, and put in the fridge for at least 4 hours until set.

 

Top Recipe Tips

  • Sweetener – in this recipe you can use your preferred sweetener, as the structure of the recipe will not be adversely affected, but I recommend sticking with either allulose or xylitol.
  • Gelatin – you can use any brand of unflavored gelatin that you prefer. The one I recommend (link in the recipe) is one of the highest quality gelatin’s available.
  • Get your cream cheese out the night before you make this so it’s room temperature. If you forget the night before, get it out as far in advance of making this as you can. Your arm or hand-mixer will thank you. So will the finished texture of your cheesecake. If your cream cheese is not sufficiently soft before adding the cream mixture you’re gonna have to beat the dickens out of it to get them to mix completely. So I *highly* recommend using softened cream cheese to start.
  • Allowing the cheesecakes to set in the fridge for 4 hours (or more) will significantly improve the texture as the gelatin will have a chance to do it’s magic. Resist! Let it set!
  • How many cheesecakes you get out of a batch depends on the size of your molds or paper cups. The smaller, the better. It is better to eat two smaller desserts if you need them rather than eating a larger one that you find is too much.
  • Store in an airtight container in the fridge.

 

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and You Tube Videos

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Xylitol or allulose are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
  • I do not recommend trying to use dried mint.

 

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At first glance, this might not look like much. Do not let it’s humble appearance fool you into thinking it’s just some regular, ordinary side.  The taste testers went nuts over this Hot Bacon and Cabbage Slaw. So did I.

I highly recommend that you saunter by the store and grab some celery seed for this, even – or especially – if you’ve never used it before. Because celery seed is fantastic. I also recommend you don’t swap it for something else, or leave it out. The blend of flavors in this simple dressing is rather magical.

Slap a spoon of this Hot Bacon and Cabbage Slaw next to your protein and prepare to want hot slaw a lot more often. You can also eat this cold the next day if you’ve managed to not scarf it all down while it was still hot. It reheats well too, so this is a good dish to make a double batch of and keep in the fridge for a couple days, eating it hot or cold as the mood takes you. It would be a great alternative to regular coleslaw if you are egg- and / or dairy- free; or just to make a change.

Think you don’t like cabbage? Make this Hot Bacon and Cabbage Slaw. It may well be the dish that changes your mind.

 

Hot Bacon and Cabbage Slaw

Author: Carrie Brown | Prep time:  5 mins   |   Cook time: 10 mins  |  Total time:  15 mins  |  Serves: 4 – 6

What You Need

 

What You Do

  1. In a large pan, sauté the bacon and onion over a medium heat for about 5 minutes until the bacon is lightly browned and the onion is just starting to soften.
  2. Add the cabbage to the pan, stir well, and cook, stirring frequently, for about 5 minutes until the cabbage is crisp-tender.
  3. Add the vinegar, celery seed, sea salt, and sweetener, and stirring well, cook for 1 minute.

 

Top Recipe Tips

  • Celery seed and celery salt are NOT the same thing. Make sure it’s celery seed you use. I recommend buying it loose from a store that has bulk herbs and spices, but I included an easy link in the ingredient list if Amazon is a faster, more convenient option for you.
  • If you’re really pushed for time, buy your cabbage pre-shredded and packed from the grocery store. If you have the time and inclination, you can shred a whole cabbage using a food processor or mandoline. If using a mandoline, take care of those fingers of yours.
  • Choose white or yellow onions for lowest carb count.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • If you have a leek left over from something else you could use that up instead of the onions.

 

 

 

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  • Trudie - I love celery seed in my egg salad! Never thought to put it with cabbage. Will have to try this ASAP.ReplyCancel

 

You know this Keto thing is supposed to be AMAZING…that it could maybe, hopefully be the perfect solution for your health and weight issues. If only you could figure out how to do this thing…

 

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Carrie Brown: Keto Cookbook Author | Food Photographer | Lover of great food | Self-healer of BiPolar 2 Disorder and psoriasis | Speaker of truth.

Kim Howerton: Keto Coach | Lover of great food | Loser of over 70lbs | Self-healer of PCOS, hypothyroidism, and depression | Speaker of love and sarcasm.

 

 

 

 

 

 

 

 

 

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  • Cate - Are the meals portioned for one? So many plans either leave enough leftovers that I eat them for days, or recommend, say, a quarter cup of berries….and what do I do with the rest?
    Also, do the meals require measuring ten ingredients, plus chopping for a salad, etc? I’m a quick-n-dirty (well, hopefully not dirty) cook these days, since it’s just me. And I have to clean up and all.ReplyCancel

    • Annie - Thank you so much for making this affordable! I’m really truly excited to start this program. I’ve been keto for a year, but I’ve stalled and am losing momentum.ReplyCancel

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Leafy greens are good. But not everyone cares for how they taste, especially if they were raised on piles of soggy, grey cabbage. So if you’re not that into cabbage but you like how you feel when you eat more non-starchy veggies, this Creamed Chicken and Cabbage Casserole may just be the perfect dish for you.

Creamy Chicken and Cabbage Casserole | Carrie Brown

It’s a breeze to toss together this Creamed Chicken and Cabbage Casserole from ingredients that you likely already have to hand in your kitchen. OK, well maybe you don’t always have leeks loitering in your ‘fridge drawer like I do, but a quick stop-off at the grocery store to grab those and you’ll be good to go!

The use of cooked chicken means a time-saving for you, and a great way to use up leftovers from that weekend chicken you roasted.

Creamy Chicken and Cabbage Casserole | Carrie Brown

This is a super-simple one pot meal that is good hot, good cold, and great reheated the next day.  It freezes well, too, so why not make a big ol’ batch and sling half in the freezer for next week? If you do that, leave the grated cheese off before freezing. Once you’ve defrosted and warmed it, grate the cheese over the top and pop it under the broiler (grill) to give it that golden bubbling finish.

Creamy Chicken and Cabbage Casserole | Carrie Brown

You could also turn this Creamed Chicken and Cabbage Casserole into a fantastic side to serve with a protein dish, by omitting the chicken.  Then just spoon it alongside a whole roast chicken, a juicy pork chop, or a delicious piece of fresh salmon.

Increase the fat by doubling the heavy cream and cream cheese, or decrease the fat by replacing the heavy cream with your favorite nut milk. Increase the protein by adding another 8 oz. / 225g cooked chicken.

 

Creamed Chicken and Cabbage Casserole

Author: Carrie Brown | Prep time:  5 mins   |   Cook time: 15 mins  |  Total time:  20 mins  |  Serves: 4 – 6

What You Need

  • 1 TBSP avocado oil or coconut oil
  • 8 oz. / 225g trimmed leeks, very finely sliced
  • Sea salt and ground pepper to taste
  • 10 oz. / 280g cabbage, very finely shredded
  • 1 lb. / 450g cooked chicken, cut into small pieces
  • 1 TBSP fresh rosemary, finely chopped
  • ¼ cup / 2 fl oz. heavy cream
  • 2 oz. / 55g cream cheese
  • 1 oz. / 30g Cheddar cheese, grated

 

What You Do

  1. Heat the avocado or coconut oil in a large pan over a medium heat, add the leeks, sea salt and pepper and sauté for 5 minutes.
  2. Add the shredded cabbage, stir well, and sauté for a further 5 minutes.
  3. Add the cooked chicken pieces, fresh rosemary, cream, and cream cheese to the pan and stir well until the cream cheese has completely melted and is coating the chicken and veggies.
  4. Spoon into a casserole dish, cover with the grated cheese and broil (grill) until golden brown.

 

Top Recipe Tips

  • Save yourself prep time by buying pre-shredded cabbage. Or shred your own cabbage in your food processor.
  • If you have dried rosemary and prefer to use that, add to the pan with the leeks at the start of the recipe.
  • FOR DAIRY-FREE: swap out the cream for your favorite nut milk. Then, leave out the cream cheese and add ½ cup / 4 fl oz. thick coconut milk. Gently sprinkle ½ tsp. konjac flour over the surface of the food while stirring rapidly with the other hand to incorporate it. Heat for another couple of minutes to let the mixture thicken. Omit the grated Cheddar topping.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • For dairy-free see Top Recipe Tips above.
  • You can use cooked turkey instead of chicken.

 

Creamy Chicken and Cabbage Casserole | Carrie Brown

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Sheila Kraft - I wish your recipes were printable. That’s all. Thank you for your goooooood recipes.ReplyCancel

These Apricot Cardamom Cupcakes are almost certainly unlike any cupcake you’ve ever eaten – keto or otherwise. Cardamom is my favorite spice by a long shot. It has a savory-sweet, almost perfumey smell, and can be used in all sorts of both savory and sweet dishes. It is widely used in India and also in Nordic countries. I’ll give you fair warning, Cardamom is the world’s third most expensive spice – behind saffron and vanilla – but don’t let that deter you from breaking out some once in a while. I think it’s worth every penny.

Apricot Cardamom Cupcakes

You can read the backstory and get the recipe for these Apricot Cardamom Cupcakes in the previous post, but the short story is I modeled them after the world’s best doughnut. Or, at least, the best doughnut I have ever eaten in my life.

I also carried the whole Apricot Cardamom flavor love-story into a bowl of low carb ice cream for you. If you fall in love with these cupcakes, you’ll likely want the ice cream version. You can find that recipe in The Keto Ice Cream Scoop.

Apricot Cardamom Cupcakes

I whipped up a huge platter of these mini Apricot Cardamom Cupcakes for a MiniFest we held at The 2 Keto Dudes Carl Franklin’s house. There was uproar over these beautiful little nuggets of keto yum. People absolutely loved them. The whole tray vanished in a flash. There were many comments indicating that folks considered them the best keto cupcakes people had ever eaten. I was just super excited that so many people were trying something new and loving it. Variety is the spice of life!

Apricot Cardamom Cupcakes

These Apricot Cardamom Cupcakes are perfectly delicious naked or sans frosting, but sometimes the occasion just calls for a spot of decoration. When that decoration comes in the form of healthy fats, it’s all just goodness!

Now, just a note before we dive into the recipe: yes, there are real apricots in these cupcakes. It’s important for you to understand that keto is not a food list, but a metabolic state. There is *maybe* one half of one dried apricot in one of these mini cupcakes. And it’s more likely a quarter of one. If you think that those couple shards of dried apricot will ‘knock you out of ketosis’ then you do not understand what keto is or how it works. Or you’ve been misinformed by some keto zealots who are living the dogma, not the dream. I am not a fan of restricting things that are not being restricted for any good and sensible reason. Keto does not have to be as restricted as some people will tell you. So enjoy a mini cupcake – they’re two bites. Just don’t eat the whole batch.

However, some folks may prefer to avoid all fruits because it’s a trigger for them – and that’s perfectly fine. You have to do what works for you; and if avoiding all fruit is you then you can leave the apricots out altogether. Cardamom makes a lovely flavor all on it’s own. Or, leave the frosting off and have them plain. Or halve the amount of apricots in the frosting recipe. You do you. With frosting each cupcake is approx. 2.5g, without frosting approx. 2g.

At the end of the day, if you love apricots and a couple of pieces can work in your plan given your goals and progress, have at it. If they’re not in your plan now, come back to them later when they can be. But let’s not restrict things we enjoy for everyone just because we might not be able to partake right now.

Incidentally, when I made these for a Minifest at Carl’s house, he ate 2 of these plus one of each of the other 3 mini desserts that I made and then measured his BG, which didn’t even break 100. So there’s that.

 

 

Apricot Cardamom Cupcakes

Use the Apricot Cardamom Muffin recipe and then top with Apricot Cardamom Frosting (recipe below).

Apricot Cardamom Cupcakes

 

Apricot Cardamom Frosting

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  0 mins  |   Total time:  5 mins  |  Serves: 40 mini cupcakes

What You Need

  • 4 oz / 110g cream cheese
  • 4 oz / 110g butter
  • 6 TBSP xylitol OR allulose
  • 3 oz / 85g dried apricots
  • 4 TBSP heavy cream

 

What You Do

  1. Place all the ingredients in a food processor or blender and blend on high until well blended and the apricots are very finely chopped.
  2. Using a piping bag without a nozzle, pipe the frosting atop your cupcakes. If you use a piping nozzle you run the risk of gumming up the works because of the apricot pieces in the frosting. If piping is not your superpower and you don’t want it to be, you can simply spoon frosting on top of your cupcakes, or spread it on thickly with a knife. But I recommend piping. Because it’s fun. And your cupcake recipients will be wildly impressed. Also, your cupcakes will taste better. Effort always tastes sweet.

 

Top Recipe Tips

  • If using xylitol, either use powdered xylitol or blend your xylitol in a high-powdered blender to make powder. Allulose is very fine naturally.
  • Store any leftover frosting in an airtight container in the fridge.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and You Tube Videos

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Erythritol or allulose are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
  • You can use any nut milk in place of the heavy cream.

 

Apricot Cardamom Cupcakes

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!