Welcome to my blog, where I'll take you on a journey back to 2019 when I embarked on an exciting adventure called the keto diet. It was a time of discovery, experimentation, and a new way of looking at food. Join me as I share my experiences of following the keto diet, tracking my macros, and crafting delicious low-carb meals that kept me fueled and satisfied.
1. A Well-Planned Regimen:
My keto journey began with careful planning. I created a detailed schedule and relied on a user-friendly app to track my daily intake of carbohydrates, fats, and proteins. This disciplined approach allowed me to stay on track and maintain ketosis—the state where the body burns fat for energy instead of carbohydrates.
2. Culinary Creativity:
Embracing the keto lifestyle challenged my culinary skills, and I enjoyed experimenting with new recipes. From mouthwatering keto-friendly desserts to refreshing salads and homemade crackers, I discovered a whole world of delicious low-carb options that never left me feeling deprived.
3. Mindful Shopping:
On the keto diet, grocery shopping took on a new dimension. I became a label reader, keeping a keen eye on sugar content and hidden carbs in various products. This shift in mindset helped me make healthier choices and avoid unnecessary sugars that could disrupt my ketosis.
4. The Sweet Side of Sugar-Free:
One of the most significant changes was bidding farewell to refined sugars. Instead, I explored alternative sweeteners like stevia, erythritol, and monk fruit to satisfy my occasional sweet cravings without derailing my progress.
Conclusion:
My keto journey in 2019 was a transformative experience that not only brought discipline to my eating habits but also expanded my culinary horizons. I learned to appreciate the flavors of whole foods and found creative ways to enjoy meals without compromising my health goals. Whether you're considering the keto diet or simply seeking new ways to make mindful food choices, I hope my journey inspires you to explore the endless possibilities of a low-carb lifestyle.

Keto Cheesecake with Sugar-Free Strawberry Jelly
Ingredients:
For the crust:
- 1 ½ cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup melted unsalted butter
For the filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
For the sugar-free strawberry jelly:
- 1 cup fresh strawberries, chopped
- 1/4 cup water
- 1 tbsp powdered erythritol
- 1 tsp gelatin powder
- 2 tbsp water (for the gelatin)
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. For the crust: In a mixing bowl, combine the almond flour, powdered erythritol, and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
3. For the filling: In a large mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Finally, add the heavy cream and continue to mix until the filling is smooth and well combined.
4. Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
5. Bake the cheesecake in the preheated oven for about 45-50 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour.
6. Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to set completely.
7. For the sugar-free strawberry jelly: In a saucepan, combine the chopped strawberries, water, and powdered erythritol. Cook over medium heat until the strawberries are soft and tender, about 5-7 minutes.
8. In a separate small bowl, sprinkle the gelatin over 2 tablespoons of water and let it sit for a minute or two to bloom. Then, heat the gelatin in the microwave for 10-15 seconds or until it's melted.
9. Add the melted gelatin to the cooked strawberries and mix well. Let the strawberry jelly cool slightly before spreading it over the chilled cheesecake.
10. Once the strawberry jelly has set on top of the cheesecake, slice, serve, and enjoy your delightful keto cheesecake with sugar-free strawberry jelly!
Note: Store any leftovers in the refrigerator for up to 4-5 days.
Add comment
Comments