Now mind you, I took time to write down all of my favorite recipes for him in a little book (he is the cook in the house)

• Fat Head dough recipe
• Fluffy Waffles/Pancakes recipe
• Alfredo sauce recipe
  and a few more…

I know he likes all these things but he is an extremely picky eater.

When my parents came over they specifically asked to cook them something low carb or keto.
Um, Duh! That’s all I cook! Did they forget I was the one that led them down this path?

We were celebrating Moms birthday so I created a meal with Steak and Lobster tails, with a side of zucchini and squash with alfredo sauce and some sugar-free cheesecake bites topped with whipped cream and strawberries. Dad doesn’t eat veggies like that. I had meant to make him a side salad but got so busy making sure everything would be done at the same time that I forgot! (very picky eater)

We sat down to eat and dad served himself a side of zucchini and squash topped with alfredo sauce and ATE THESE VEGGIES! He’s always hated zucchini and squash. Never eats it! He ate it because it was served with an alfredo sauce that I made with cream cheese.
Early for lunch I showed him how to make the Fat Head dough recipe and whipped up some keto pizzas also made with some cream cheese. Which everyone loved!

Then I asked him if he every eats pancakes or waffles. He says he wants to. I reminded him about the cookbook I created for him and this recipe USES CREAM CHEESE!

He ended up saying that he will now use that cream cheese when he gets home and it won’t go to waste. He just didn’t realize what he could use it for!

I’m feeling quite amused! I never thought they would change the way they eat but they have! How cool is that??

This was the famous Keto Cheesecake recipe we used for the birthday celebration!  She loved it!

Keto Cheesecake Recipe Ingredients

Crust

• 6 TBSP Un-Salted Butter, melted
• 1 C Almond Flour
• ½ C Coconut Flour
• ¼ TSP Salt
• 1 TSP Cinnamon
• 2 TBSP Swerve Powdered Sugar (or favorite sweetener)
• ¾ C Sugar-Free Strawberry Jam *optional

TIP: This makes a thin bottom layer. If you want a thick crust that goes up over the sides, double the recipe.  Or, you can bake just the cheesecake filing and make this a crustless recipe too!  Just be sure to use parchment paper or muffin cups to prevent sticking.  I prefer a thin layer crust myself.

Cheesecake Filling

• 24 ounces cream cheese (3 – 8 oz. packages)
• 3/4 cup sour cream
• 3 eggs, room temperature
• 3 tablespoons erythritol
• 1/2 teaspoon stevia glycerite
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder

Keto Cheesecake Recipe Instructions

1. Preheat oven to 300 degrees.
2. Place aluminum foil on the bottom of a springform pan.
3. If your pan tends to have cheesecake stick, spray with baking spray or use a light coat of butter.
4. In a medium bowl, add butter, almond flour, coconut flour, salt, cinnamon, and sweetener. Mix together until combined.
5. Spread evenly into the bottom of your springform pan, set aside.
6. In a large bowl, mix cream cheese until creamy.
7. Mix in sour cream.
8. Blend in eggs, one at a time until incorporated.
9. Add in erythritol, stevia glycerite, vanilla, and baking, stir until combined.
10. If using an optional ingredient like sugar-free jam, use about ¾ c and fold it into the cheesecake.
11. TIP: If you want that pretty design on the top, pour the cheesecake mixture with no jam. Evenly distribute the cheesecake mixture in your springform pan. Then using a tablespoon, place dollops of the sugar-free jam on the top. Using a knife, do a swirl pattern or drag your knife down, then up, back down again until you have gone through all the jam!
12. Carefully pour the cream cheese mixture into the center of the crust.
13. Evenly spread cheesecake mixture.
14. Place in oven for 45 minutes to 1 hour if using all the cream cheese mixture.