Keto No Bake Cheesecake



  • 240ml sour cream
  • 600 gr  whipped cream cheese at room temperature
  • 3 teaspoons of  butter at room temperature (this I would omit next time around)
  • 2 tablespoons vanilla extract
  • 500 ml of whipping cream
  • 1.5 teaspoon lemon juice to taste
  • 2-3 tablespoons Swerve confectioners or Splenda to taste 



  1. Set oven to 375

    Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!

  2. Transfer toasted nuts to a small bowl (or go straight for the serving glass)springform pan (mine was missing so I had no choice but to use a regular cake pan) and mix in Swerve. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Place in heated oven for 7 minutes (no more!!!)

    Refrigerate while you make the cheesecake.


  1. Add 35% whipping cream to mixer and when partially stiff add in 1 teaspoon of vanilla and the sweetener to taste. Put in refrigerated until needed.
  2. Add sour cream to a medium bowl and cream cheese and beat with an electric mixer until fully creamed.  Add butter and vanilla extract, lemon juice, Swerve/Splenda and beat until just combined.
  3. Fold in whipped sour cream. Refrigerate for a few hours and then add the cheesecake mixture on top of the “graham” mixture. Refrigerate for a couple hours (or overnight)



zucchini boats

Use leftover bacon grease for this recipe
bell pepper (yellow, orange or red)
1 lb ground beef
14 ozs diced tomatoes (drained)
2 yellow onion (chopped)
4-6 garlic cloves as you desire (I desire a lot (chopped minced)
3/4 cup Worcestershire sauce
medium cheddar cheese
cayenne pepper (1 tablespoon)
Preheat oven to 350
Combine beef and onions, garlic and peppers and brown beef. Add Worcestershire sauce. cook until browned.
Add canned tomatoes . Cook until most of the liquid is absorbed (5 minutes). add cheese
slice zucchini in half and scoop part out and replace with meat mixture.
Place in baking container and add cheese on top

cook 375 for 25 minutes

Cream and garlic scallops

Creamy Garlic Scallops Recipe

Prep Time: 10 Mins | Cook Time: 5 Mins

1 lb jumbo natural scallops
Ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
1/8 teaspoon cayenne pepper
Salt, to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional


Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.

On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.


A little worried that I’m not doing this rights but here we GO!

All dressings are which have no carbs but have been told that we should be avoiding canola oil (easier than making my own and sometimes I have to make easier decisions for me)

Breakfast: coffee, 2 cream, 2 sweetener, 2 eggs, cheese, ham, tomato slices
Lunch: Salad with shrimp and cheese and greek dressing
Supper: Steak, Carrots, Salad, Dressing

Was only told afterwards that must be careful with Tomatoes and carrots… keep trying, i’m not giving up

Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, ham, tomato slices
Lunch: Salad & leftover steak
Supper: Steak, Carrots, Salad, Dressing

Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, ham, tomato slices
Lunch: Salad & cheese, Dressing
Supper: rotisserie chicken with mashed cauliflower and asparagus

Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, bacon, tomato slices
Lunch: Salad & cheese, Dressing
Supper: cannot remember

Friday (day off:restaurant day)
Breakfast: coffee, 2 cream, 2 sweetener scrambled eggs with cheese on top, bacon and 2 tomato slices
Lunch: Chinese restaurant: Vegetable soup (no noodles), Beef and mixed veg. So Good.  Cheated with 1/4 tablespoon of rice (just for the sauce of course ;} )
Supper: Leftover chinese  beef and mixed veg

Breakfast: coffee, 2 cream, 2 sweetener chinese again
Lunch: Mcdonald gmc no bread extra pickles and lettuce
Supper: Creamy Garlic Scallops with mashed cauliflower a peas (no keto but very few)

Lunch:  coffee, 2 cream, 2 sweeten, mikes restaurant lobster roll on lettuce (no buns) and side salad
Supper: Grilled chicken salad

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock, shrimp, broccoli, snow peas, cabbage), Salad (lettuce, shrimp, cheese, tomato, cucumber, onions, black olives, celery hearts of palm, dressing)
Supper: Zucchini boats

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock, shrimp, broccoli, snow peas, cabbage), Salad (lettuce, shrimp,feta , tomato, cucumber, onions, black olives, celery hearts of palm, dressing)
Supper: leftover zucchini boats

starting to crave……sweet and carbs…….. I guess I need to start deserts with Swerve and nut flours??

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock and siracha), Salad (lettuce,  cucumber, onions, black olives, celery, dressing)
snack: cheese cube and hot salami
Supper: I was supposed to have chili no beans with sour cream, cheese and green onions and avocado, but my sweet craving was too strong

So despite of not finding my sprinform pan, I decided to make a Keto Cheeesecake.  Hubby didn’t really like it, I thought it was ok, work thought it was great (bringing the rest to work…)

Since I had to taste to make sure it was just right, I got filled up with the filling.  So chili tomorrow…

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, tomato slices, bacon
Lunch: Chinese delivery, vegetable soup with Siracha and Beef and vegetable stir fry (instructed no bamboo shoots and little if no cornstarch)
Supper: chili no beans with sour cream, cheese and green onions and avocado..maybe a small slice of cheesecake

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese and leftover chinese meal
Lunch: Chili
Supper: Chenoys smoked meat sandwich (no bread)

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese
Lunch: Elixor BORA BORA TUNA SALAD (avoding the fruits and mostly used the wasabi as a dressing…might hurt later but so good!) Grilled Sesame Tuna (Served Rare) with Romaine Lettuce, Mango, Red Onions, Oranges, Avocado.And Cucumbers. Tossed with Ginger-Miso Vinaigrette. Garnished with Pickled Ginger, Pumpkin seeds, Coconut Flakes, Dried Cranberries and Wasabi Mayonnaise
Supper: Grilled steak salad




So a few people in my environment have been using the Keto Diet plan…The thought of being able to have butter, cheese, bacon, fats, etc, intrigued me.  So I decided to try my hand of it.  I started on April 30th and will update this post as time goes on.  All of the Keto recipes have been hash tagged as keto so it should be easy to search for those recipes.  As I’ve been learning more about Keto, there are some really upsetting situations such as the need to use limited tomatoes (I usually eat 1 or 2 a day) and carrots as well must be limited. Sweets I can bypass with alternatives to traditional sweeteners so not too disturbed about that so far and my coworker has suggested a chocolate torte that is Keto. I may want to try that for my son in law’s birthday!

panzanella (italian tomato bread) salad best if done in summer when tomatoes are at their best


2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.




you can use this simple dressing but since my daughter does not like lemon we used a greek store bought dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh basil
  • Salt and freshly ground black pepper, to taste


  • 2 cups chicken broth (low or nos alt)
  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 cup frozen peas (I found some fresh from Costco so used those)
  • 1 avocado, chopped
  • Salt and freshly ground black pepper, to taste


  1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
  2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
  4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste.