Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

TAP HERE FOR MORE EASY AND DELICIOUS LOW CARB RECIPES

It is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too. I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Now, if you decide to make my Low Carb Cheesecake recipe, please share it with me on Instagram, and do not forget to tag me @sandraseasycooking. I would love to see it and with your permission share it!

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

SIMILAR RECIPES YOU MIGHT LIKE:

NO BAKE SWEET FRUIT PIZZA

WAFFLE BREAKFAST BOARD

EASY S’MORES SWEET PIZZA

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

MATCHA ICE CREAM WITH DARK CHOCOLATE

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

LOW-CARB CHEESECAKE

Yield: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Chill Time: 6 hours

Total Time: 7 hours

Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

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Ingredients

Crust:

• 2 cups almond flour
• 1/2 stick unsalted butter
• 2 teaspoons cinnamon
• 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

• 3 blocks of original cream cheese, 8 Oz each, room temp
• 3 large eggs
• 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tbsp lemon juice

Instructions

1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

Add a topping/s of your choice.

Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.

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— Using Kingsford Hardwood Pellets

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood — all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Grilled Pork Loin Sandwiches

Yield: Serves 10

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Ingredients

• 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
• 6 Pound Pork Loin, boneless, silver skin removed
• Marinade:
• 1/2-inch piece of ginger, peeled
• 2 green onions, cut into 1-inch pieces
• 4 garlic cloves, crushed
• 2 cups Teriyaki sauce
• 3 tablespoons honey
• 1/4 cup mirin
• 1/4 cup oil

Instructions

1. In the large bowl, combine all the ingredients for the marinade, then place
   pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
   make sure to turn it around at least once.

Grill Prep:

1. Open your Kingsford pellets bag. I used classic which is great for almost
   anything you want in your grill. Flavorful and strong. Wood pellets are poured
   into a storage container also known as a hopper. The pellets are then fed into
   a cooking chamber by an auger that is powered by electricity.
2. When ready to cook, smoke setting with the lid open.
3. Wait for the fire to start about 5 min, depending on the grill type and
   model.
4. When ready to cook, set the grill temperature to 450F and preheat lid
   closed for 15 minutes.

Grilling:

1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
   lid between each turn, until pork loin is seared all around. Reduce heat to
   300F. Cook until the meat reaches an internal temperature of 150F
   
   Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
   pieces.

Assemble:

1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
   each side.
2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
   slices on top of a bed of greens, shredded lettuce, mixed song greens, or
   arugula.
   
   

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Yield: Serves 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Pre-boil corn Time: 5 minutes

Total Time: 30 minutes

The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

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Ingredients

• 4-5 ears of corn, par-boiled
• 1 serrano chile, grilled and thinly sliced
• 2 Tbsp. unsalted butter, melted
• ½ cup cilantro leaves, chopped
• 1½ avocados, cut into ¾" pieces
• Cherry Tomatoes, sliced

Vinaigrette:

• 3 Tbsp. fresh lime juice
• Zest of one lime
• 1/4 cup oil
• 2 Tbsp. honey
• Kosher salt and ground black pepper to taste

Instructions

1. Boil corn for full 5 minutes.
2. Prepare a grill for medium-high heat.
3. Brush each corn with butter; season with salt and pepper.
4. Grill, occasionally turning until kernels are very tender and charred in
   spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
   grill serrano pepper until slightly charred. it is not necessarily must grill
   peppers, but the flavor is better.
5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
   sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
   to combine, season with salt and pepper.
6. Cover with plastic wrap and chill for about 2 hours so the flavors could
   marry. Just before serving add avocados and toss to coat.

Grilled Skillet Blueberry Galette

Yield: Serves 8

Prep Time: 10 minutes

Cook Time: 50 minutes

Resting Pastry Time: 1 hour

Total Time: 2 hours

Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

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Ingredients

GALETTE DOUGH

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
• 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

• 12 ounces blueberries (about 2 cups)
• 1/4 cup sugar
• Pinch of salt
• 1/2 tablespoon lemon juice
• Zest of one lemon
• 1 tablespoon cornstarch
• 1 beaten egg
• 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
   and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With the machine running, add ice water in a slow, steady stream through the
   feed tube. Pulse until the dough begins to clump together in the bowl. Test by
   squeezing a small amount of dough together: if it holds, you are good to go; if
   it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
3. Turn out the dough onto a lightly floured surface and knead once or twice to
   bring the dough into one mass.
4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
   Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
   for an hour.
   

Make a galette:

1. Preheat grill to 300° Fahrenheit.
2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
   then add cornstarch
3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
   divide and make a few smaller galettes.
4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
   over.
5. Mound blueberries in center of the dough, leaving a 2" border. Fold
   edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
   sugar.
6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
   minutes. Let cool before serving with vanilla ice cream.

Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day.

Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage.

I added crunchy bacon because it goes so well together, and who would not like a bit a crunch to their bite.

Let’s be honest, I absolutely adore mashed potatoes. Well, I love potatoes in general.

There are so many amazing meals that we could make using this amazing ingredient. Don’t you agree?

Tap here for more side dish recipes

Anyhow, back to mashed potatoes. I said this many times before, but let me mention again.

When I go to the restaurant I order a bowl of mashed potatoes rather than focused on anything else.

This tasty side dish is just incredible. It is warm, comforting, delicious and such an easy dish to make.

If you want to make it vegetarian or even vegan, skip bacon of course and use dairy-free butter and nut milk to create a creamy texture.

Although I do like a bit of chunky mash from time to time. So as you can see it is really possible to create this dish completely “clean” and vegan.

If you get inspired and make this Colcannon with Kale and Bacon, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Recipes you might like:

WHOLE WHEAT IRISH SODA BREAD

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

SAUTEED SAUERKRAUT WITH SMOKED SAUSAGE

Colcannon with Kale and Bacon

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Colcannon with Kale and Bacon is a simple and extremely tasty Irish side dish.

Print

Ingredients

• 3 pounds potatoes, peeled and cut into cubes, russets (add salt to water)
• 4 ounces unsalted butter
• ¾-1 cup half and half, cream (milk will do as well)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon oil
• 4 slices smoked bacon, diced
• 4 cups stemmed, rinsed, and chopped green kale

Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.

Notes

You may use green cabbage or savoy cabbage instead of kale. I like it with either since it pairs so well with buttery mashed potatoes.

For vegetarian or even vegan options, you omit bacon obviously and use dairy-free butter and nut milk. It will be a bit different but still a tasty side dish.

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