Cheesecake Muffins

24 oz cream cheese, softened
5 Tbsp unsalted butter, melted
1 c erythritol (I used 2/3 c. xylitol)
3 large eggs
3/4 c. sour cream
2 tsp grated lemon zest (I used lime juice)
1 1/2 tsp vanilla extract

Preheat oven to 350 deg. Prepare 12 muffin tins with paper liners.
Mix ingredients one at a time to make sure the batter is smooth.
Beat cream cheese and butter until smooth; beat in sweetener. Add eggs one at a time.
Add sour cream, lemon zest, vanilla.
Beat well.
Bake at 350 for about 1 hour. (Test to see if springy in the middle).
Refrigerate for at least 4 hours.

Yes, it's just a regular cheesecake recipe poured into muffin tins. Speaking of which, works better using an ice cream scoop to place batter in the muffin tins.

Incredible 5 minute mousse

1 c. heavy whipping cream
cocoa powder - 2 TBsp
vanilla - 1 tsp
sweetener - 1-2 Tbsp

mix until still peaks form
ready to serve

Almond Flour muffins

* Not quite keto but made from almond flour

From: https://thelemonbowl.com/almond-flour-berry-muffins/

Ingredients:

• 2 cup almond meal or flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 eggs + 2 egg whites (Sarah note: I just use a total of 4 whole eggs) 
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 teaspoon vanilla (Sarah note: I use 2 teaspons)
• 1 teaspoon lemon zest (Sarah note: I've skipped this)
• 2 tablespoons lemon juice
• 1 cup berries fresh or frozen - any type (Sarah note: We've used chocolate chips too -- less healthy but very good. You can also use less than 1 cup of berries/chocolate chips.) 

Instructions:

• Pre-heat oven to 350 and line 12 muffin tins with baking cups.
• In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
• With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
• Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
• Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
• Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
• Bake for 25 minutes then let cool on cooling rack.

Double Chocolate Muffins - low carb

Double Chocolate Muffins

Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/3 cup xylitol
1 1/2 teaspoons Baking Powder
1 teaspoon vanilla extract
3 eggs
2/3 cup Heavy Cream
3 ounces Butter unsalted, melted
1/2 cup Sugar Free Chocolate Chips (I used chopped up Olivia's 100% chocolate w/ out any sugar or sweeteners and 1/2 c. xylitol)

Instructions
Preheat oven to 175C/350F.
In a bowl, combine almond flour, cocoa powder, sweetener and baking powder.
Add the vanilla extract, eggs, and heavy cream. Mix well.
Add the melted butter and combine.
Add the sugar-free chocolate chips and stir well.
Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.

Store in covered container with a paper towel to cover to keep dry.

Quinoa with Peppers

Cook quinoa (see easy quinoa cooking on rookie cooking or you can use pot).

Separately, in a pan I put a little oil, then after it boils I put:

an onion
pepper or two (different colors)
garlic powder
oregano
(some canned corn when it's not Pesach)
a dash of salt and pepper

When it's ready, mix it with the quinoa

Quinoa - Easy way to cook Quinoa or brown rice

Easy way to cook quinoa (or brown rice) from: https://laughingspatula.com/how-to-oven-bake-quinoa-white-and-brown-rice/

Ingredients
1 cup quinoa, white or brown rice
2 cups water or broth
1 tablespoon butter or olive oil optional (I don't do this)
1/2 teaspoons salt
1/4 teaspoon pepper

Instructions
Preheat oven to 375 degrees
Heat 2 cups water or broth in microwave for 2 minutes. (I boil water like I am making tea not with my microwave).
Add quinoa (or rice) to 8 x 8 baking dish. (9 x 9 will work as well - really most of those tins are fine).
Pour hot liquid over the grain.
Add salt, pepper and butter if using (I don't use butter but do add other spices if I am serving it as is, otherwise, I don't if I am using it in a salad (see quinoa salad) or frying some vegis separately to mix in).
Cover tightly with foil
Bake quinoa or white rice for 25 minutes.
Bake brown rice for one hour.
Remove - LET REST 5 MINUTES.
Carefully remove foil - its hot in there!
Serve!

Quinoa Salad

From https://www.twopeasandtheirpod.com/easy-quinoa-salad/

Ingredients

For the Dressing:
1/4 cup olive oil
1 clove minced garlic
2 tablespoons lemon juice or 1 large lemon
1 tablespoon golden balsamic vinegar or champagne vinegar
1 teaspoon pure maple syrup or honey
Kosher salt and black pepper to taste

For the Salad:
2 cups cold cooked quinoa (see my quinoa post on how to cook quinoa)
2 cups fresh spinach leaves chopped
1 cup chopped cucumber
1 cup halved grape or cherry tomatoes
1 large avocado pitted, peeled, and chopped
2 green onions sliced (I skip this)
Kosher salt and black pepper to taste