Favorite fruit or Key lime Cheesecake (S)

so......I got an ankering.....for some Key lime Pie...& was DETERMINED to make it...so I can eat it, lol.....so I made some adjustments here & there and still need to fool with it. But I think it turned out pretty well :) NOTE: I have also made this with fresh or frozen raspberries.  I just added 2 c raspberries to the mix.

KEY LIME PIE

Crust

1 1/2 cups almonds (ground)

1/4 c vanilla protein shake (or jay robb)

1/4 c butter (OR coconut oil...yes you can use it in place of butter & is yummy with this)

grind almonds (I did in my Ninja)...add protein powder & butter/coconut oil...press into pan & bake @ 350 for 12-15 mins

Pie filling:
(this is a low carb substitute for sweetened condensed milk)

2 1/2 c heavy whipping cream

6 egg yolks (or egg substitute)

1 cup sweetener

1 tbsp xanthum gum (thickener)

Wisk all and put it on the stove to thicken....let cool

1 pkg of KNOX unflavored gelatin

1 cup hot water

3 egg yolks or substitute

1/2 c KEY LIME juice (this is VERY different from regular lime...so make sure it is KEY LIME)

Dissolve Knox w/ hot water, set aside & let cool. Mix egg yolks, with Key lime juice then add cooled knox gelatin, and the mix from above for the sweetened condensed milk....blend in Ninja or a bowl(better to do a blender or Ninja so it will be smooth). Let chill in refrigerator & top with sugar free cool whip & fruit.

FRUIT OR KEY LIME CHEESECAKE

Crust

1 1/2 cups almonds (ground)

1/4 c vanilla protein shake (or jay robb)

1/4 c butter (OR coconut oil...yes you can use it in place of butter & is yummy with this)

grind almonds (I did in my Ninja)...add protein powder & butter/coconut oil...press into pan & bake @ 350 for 12-15 mins

Cheesecake filling:

16 oz cream cheese

1/2 cup sweetener (or a little more)

1/2 cup key lime juice (or 2 cups of your favorite fruit, like Raspberries)

1 pkg knox unflavored gelatin

1 cup boiling water

Mix Knox gelatin & water together...let cool. Mix cream cheese, sweetener, key lime juice & cooled gelatin in a bowl. Pour into crust. Chill...top with sugar free cool whip....

Sugar Free York Peppermint Patty

I will admit I am a chocolate and Peppermint Patty snob.........and VERY picky.  I have made different recipes over time of different ones..........and was trying to find ones that I liked.......I have made soooooooo many over the years.  They were either too "gritty" or they would melt instantly.  I NEED to have stuff on hand to eat or I will grab the wrong stuff.  This is especially true during Easter/candy season ugh.

I have researched and researched.........I am sooo thrilled...........

First of all for the chocolate: you can either order chocoperfection bars made with Erythritol from
Netrition.  We order the European milk chocolate bars. or you can make your own candy bars.  I have actually combined both to make a nice melting chocolate.

The center layer:
I use refined coconut oil.  We go through a LOT of coconut oil.  I do use EVOO but do NOT like the taste of a strong coconut taste.  I actually order mine by the 6 gallon bucket from here (right now they are out of stock).

The next layer, is cocoa BUTTER!  Coconut butter can be melted and it does at a fairly high temp but it stays solid, even at room temp (which coconut oil does not).

I used THIS flavoring.  It's pure oil and it's from a company called Lorann Gourmet.  They are sold at Walmart.  I used the Creme de Menthe flavoring and flavored to taste.

I powdered xylitol to taste.

The recipe here:
1 c organic refined coconut oil
1 c raw cocoa butter
Creme de Menthe flavoring to taste
Xylitol (powdered) to taste

Melt your coconut oil and butter in a double boiler.  Remove from heat.  Add flavoring and slowly add the powdered xylitol little by little.  Pour into a mini silicone mold and freeze.  Meanwhile melt your chocolate coating in your double boiler.  Dip your center into the chocolate (do it quickly.  It will slide off if you don't be careful but don't let it sit in the hot chocolate, or the center will melt quickly.  You may have to dip it more than once).  Put in the freezer.........Good luck on not eating more than one in one sitting lol.  Enjoy!