Cheesecake Recipe

It’s not mine, I got it off the net and modified it for my taste. I put it here cause It’s easy for me to get to. Enjoy.

The Crust

1 1/2 cups almond flour

1 stick (1/2 cup) melted butter

1/4 cup xylitol (I use Ideal Sweetener)

3/4 teaspoon cinnamon


Mix all above ingredients together.

Butter a 9-inch springform pan and press mixture into the springform pan.

Bake at 375 degrees for 9 minutes

Cheesecake Filling

(It is easier to first soften the ingredients. You can bring them to room temperature, or warm them in a microwave)

1 cup of xylitol

3 large eggs

3 packages of full-fat cream cheese

16 oz full-fat sour cream

1 teaspoon of vanilla extract


Beat the eggs and xylitol together.

Add cream cheese and mix with a mixer until smooth.

Add the sour cream and vanilla, mix again until smooth.

Add this mixture to the pie crust.

Bake the cake

Bake your cheesecake at 375 degrees for just 30 minutes.

After 30 minutes, turn off your oven and leave your cheesecake in the oven for one hour (don’t peek)

Remove and refrigerate.


Jo’s Chicken Parmesan (Keto Friendly)

One package skinless chicken thighs

Shredded or grated Parmesan cheese

2 eggs

Optional – 1 container of tomato sauce for dipping (Make sure it is low carb)

Optional – Zucchini noodles if serving hot


  1. Cut chicken into nugget sized pieces and set aside.
  2. In a large bowl, beat eggs together, then add enough Parmesan cheese to make the mixture into a thick paste.
  3. Add chicken chunks and mix with your hands until all the chicken pieces are coated.
  4. Fry chunks in hot olive oil until golden brown and done through.
  5. Place on paper towel to drain and you’re done.


This is a tasty hot meal to be served with zucchini noodles and sauce.

For snacking, refrigerate and serve cold with tomato sauce for dipping.

I’ll post pics of this as soon as I make it again (which will be soon, cause now I’m craving it!)

Keto Friendly and a happy belly!

*You are going to ask me about a nutritional breakdown for this, but I don’t have one yet. I will work on that, along with the photos!




So, this simple recipe makes a fast and healthy lunch! I started making this when I got really tired of the same old salad every day.

HEB Power Slaw

2 Tablespoons Newman’s Own Lite Balsamic Vinaigrette

Sweet Sue’s Chicken Breast pouch

Salt and pepper to taste


That’s it. You can sub any slaw mix (I like this one because if has kale and Brussel sprouts)and low fat dressing, and I often use Starkist Tuna instead of chicken.

I eat this a LOT, because it’s tasty, has lots of texture and is very healthy!