When you are doing a Keto Diet to try and lose weight one of the trickiest parts can be satisfying that sweet tooth. Especially in that first transition phase. And then there are the gatherings with the sweet yumminess options calling to you. These little Creamy Cheesecake Whips are super simple + quick to make. Because let’s face it, sometimes when we are cutting out the sugar our patience gets cut in half as well.
Can’t wait for you to try these and let me know what you think. Oh, and side note… if you don’t have doTERRA essential oil, or one that is labeled for internal use, don’t add it. So many out on the market are laden with additives. (I have linked the lemon oil for ya, if you want to snag a bottle - we have a lot of other uses for it listed here on the EL site.)
Keto Creamy Cheesecake Whip with Mascarpone
Yield: 6
Author: Kimber Ryan
Prep time: 2 MinCook time: 15 MinTotal time: 17 Min
This recipe is the perfect little sweet after-dinner treat.
THIS is DELICIOUS and SO EASY. You just pat it dry, score the fat, season, toss it in a low temp barbecue or oven until it hits 105 degrees. Then toss it on sizzling cast iron grill, 1-2 minutes on each side. YUM.
I’ll post the recipe for the Keto Cilantro Chimichurri sauce shortly, it was adapted from Umami Girl’s brilliant recipe using carrot tops. As I was scouring the web looking for best reverse searing methods for this cut of meat I saw her post using a chimichurri with it and OH MY… don’t skip this glorious addition. It is SO GOOD!
Also - side note, if you haven’t purchased from Butcher Box you may want to give it a try. GREAT quality grassfed beef and other quality meats and seafood.
Enjoy, and let me know how yours turned out.
Keto Reverse Seared Brazilian Picanha (barbeque or oven)
2 pounds grass fed sirloin cap (this cut is available at Butcher Box)
2 teaspoons Maldon sea salt
1 teaspoon freshly ground black peppercorns (Burlap + Barrel brand is my current favorite for spices. They are single-source origin + so fresh)
Cilantro Chimichurri (recipe below) for drizzling or dipping
Instructions
Pat down your roast and let it air dry on a rack (in the fridge) for about an hour before cooking.
Preheat oven or BBQ to 250 degrees.
Score the fat layer without cutting through the meat in a crosshatch pattern about 1/8" deep and 1" apart.
Then generously rub it down with salt + pepper.
Place it in barbeque (or oven in pan - middle rack) with the fat side up.
Cook over low heat, around 250 degrees. (I used the barbeque)
Cook until it reaches 105 degrees internally.
To reverse sear first you will cook the steak over indirect heat until it reaches 105°F, then sear it on all sides for 1-2 minutes in a cast iron pan (or other low-tox). Then voila... it is DONE.
Now, make sure to let the meat rest for 10 minuts after searing to keep it plump + juicy.
