After lots of trail and error, this cheesecake is perfect!

One of the best desserts for people on the low-carb lifestyle is a cheesecake. It’s so easy to make this dessert low-carb because pretty much all you have to do is substitute the sugar for an alternative sweetener. Cream cheese is low-carb as are most of the other ingredients in a good recipe. In fact, I shared this no-bake cheesecake recipe a few months back and it was pretty good. But there’s something about a baked cheesecake that is so delicious I just had to create one.

In Episode 43 and Episode 44 of “Livin’ La Vida Low-Carb On YouTube,” Christine and I show you step-by-step how we make this recipe in not just one but two videos. It took a while to get this to come out exactly like I wanted it, but this is pretty darn close to perfect. I hope you enjoy it!

Watch these videos back-to-back to see this recipe from start to finish:

Here’s the recipe in its entirety in case you missed anything:

JIMMY MOORE’S PERFECT LOW-CARB KEY LIME CHEESECAKE

3 eggs whites
Pinch of cream of tartar
8 packets of True Lime
3/4 cup of heavy cream
1/2 cup erythritol
(or equivalent sweetener)
2 eight-oz. boxes cream cheese
2 large eggs
Dash of True Lemon
Dash of ground nutmeg
Dash of ground cinnamon

Preheat oven to 400 degrees.

In a large mixing bowl pour the egg whites, cream of tartar and True Lime in it and beat with a mixer for 3-4 minutes until beyond frothy and thick.

Add the heavy whipping cream and beat until thick again. Then add the erythritol or equivalent sweetener and whip into the mixture.

Take the softened cream cheese and slowly incorporate it into the mixture with a low setting on your mixer until this gets really thick. Add 2 whole eggs and mix together. Throw in a dash of True Lemon, a dash of nutmeg, and a dash of cinnamon and beat into cheesecake batter.

Carefully pour the cheesecake batter into a small non-stick pan sprayed with Pam and spread out evenly in the bottom of the pan. Place inside oven and bake for 25 minutes or until golden brown along the edges of the cheesecake.

Allow to cool 45-60 minutes before slicing and preferably 4 hours of refrigeration for maximum thickness. Place a dollop of whipped cream on top for a low-carb dessert made in heaven!

Serves 8. ENJOY!

THANK YOU for watching “Livin’ La Vida Low-Carb On YouTube” and we appreciate all of your support and feedback. E-mail us your ideas, suggestions, and whatever else is on your mind and don’t forget to watch any of our previous YouTube videos you may have missed. Become a subscriber to our YouTube video series if you like what you see. Keep on watching and keep on livin’ la vida low-carb!

If you like potato pancakes, then try this cauliflower one instead

I’m a real sucker for Southern comfort food. Call it my roots living in Tennessee, Virginia, and South Carolina for most of my life, but I love delicious foods made in the South. Unfortunately, most of these foods are decidedly high in carbohydrates.

That’s why I have been looking for and working on coming up with low-carb versions of fried chicken, lemon icebox pie, and so many more. Lately I’ve been experimenting with my own version of mashed cauliflower and putting a Southern spin on it by frying it up in a pan like you would potato pancakes.

I’ve had some minor issues with getting the mashed cauliflower to brown like the potato version, but this recipe tastes as good as it looks! ENJOY!

LOW-CARB BACON & CHEESE CAULIFLOWER CAKES

1 head of cauliflower
1/2 stick butter (melted)
6 strips of crumbled bacon
3 Tbs sour cream
1/4 cup heavy whipping cream
Salt and pepper to taste
1 large egg
Cheese (optional topping)
Sour cream (option topping)

Click here for the details about how to make this unique low-carb Southern comfort food delight!

When I messed up the Oopsie, I made something even better!

I love experimenting in the kitchen with new ways to spruce up my low-carb lifestyle. It’s one of the things that I enjoy about livin’ la vida low-carb the most–making it interesting by coming up with new recipes and food combinations that suit my sugar-free, low-carb life. When you put a little creativity behind it, there is no limit to what you can come up with.

Just look at the Oopsie phenomenon, for example. Created by Cleochatra from “The Lighter Side Of Low-Carb” blog, this neat little recipe for making a low-carb “bread” replacement using some rather simple low-carb ingredients is a prime example of ingenuity at work. The possibilities for recipes are truly endless with these Oopsies.

So, being the gung ho cook that I am, I finally decided to gather all the ingredients to make the Oopsie for myself to see what all the fuss is about. Following the basic recipe for making an Oopsie and doubling it, I did as instructed…except I made an uh-oh that actually turned into a blessing in disguise. Little did I know just how amazing this uh-oh was gonna turn out to be.

Here’s the recipe that came out of this uh-oh moment:

JIMMY MOORE’S UH-OH OOPSIE LOW-CARB FRENCH TOAST

6 large eggs
2 packets of Splenda
2 dashes of salt
2 pinches of cream of tartar
1 8-ounce box of cream cheese
Cinnamon to taste
Sweetener to taste
Butter
Sugar-free pancake syrup
Whipped topping

Click here to see how to make my uh-oh low-carb French Toast recipe that was supposed to be an Oopsie roll.

Simple and delicious salmon salad with toasted low-carb pita chips

Earlier this month, I introduced you to a man named Chef Nicky–aka “The Racing Chef”–and the fabulous work he does keeping the race car drivers and their crew well-fed while competing. Chef Nicky is a real wizard in the kitchen as he proved with this Brussels sprouts recipe with lemons and walnuts that is low-carbilicious!

THANK YOU Chef Nicky for yet another AWESOME low-carb recipe. I personally LOVE LOVE LOVE salmon because it is LOADED with healthy omega-3 fatty acids that your body absolutely needs. Throw in the greens and you’ve got a dish worth the wait. ENJOY!

LOW-CARB SMOKED SALMON SALAD WITH PITA CHIPS

For the Pita:
1 piece low-carb pita bread
1 teaspoon extra virgin olive oil
Salt (to taste)
Fresh ground black pepper (to taste)

For the Salmon Salad:
4 ounces of smoked salmon (sliced)
2 cups mixed baby greens
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice (fresh squeezed)
2 tablespoons sunflower seeds (toasted)
Salt (to taste)
Fresh ground black pepper (to taste)
1/2 fresh tomato (sliced thin)

Click here for the directions to this delicious low-carb salmon salad recipe. Mmmm!!!

Nope, this ain’t no Egg McMuffin. It’s an Oopsie–seriously!

Some of the best food creations to come out of my kitchen have happened almost by accident. Just when you think you’ve totally messed up the perfect recipe and you’re kicking yourself for not following it by the letter, along comes a pleasant surprise to totally blow you away. Of course, you really MEANT to do that, right? *wink wink*

Remember this low-carb “magic shell” recipe that sorta fell in my lap last Fall. I couldn’t believe it when I saw it because all I was trying to do was come up with a nice chocolate syrup sauce for my low-carb ice cream. But lo and behold, looky what happened when I poured it on top of my ice cream–a sweet, delicious hardened topping just like that magic shell stuff. OH MY GOSH!!! What an amazing find that was–despite it being an “oops.”

Well, today I have another “oops” recipe for you from a wonderful low-carb blogger I told you about on Monday (see #12 under this post) named Cleochatra who runs the fantabulous blog called “The Lighter Side Of Low-Carb.” If you haven’t already bookmarked this blog, then DO IT NOW! She is one incredibly funny and entertaining writer and a pretty awesome low-carb cook, too, if you like recipes (and who doesn’t?!).

But even the best sometimes experience the trials and tribulations that hit our inner Paula Deen where we’re a whole lot close to Paula Abdul instead! Ah, but never fear because fate always has a way of turning that lemon into lemonade and the birth of a new and exciting recipe awaits. Or, something like that.

In the case of Cleochatra, that lemon would be the appropriately named “Oopsie Rolls.” It’s obvious why she named them this because they were supposed to be one thing and ended up another. But the flexibility of these oh-so-yummy low-carb bread roll thingys is quite evident in a series of recipes I’ll share in just a moment. First, let me show you this neat little recipe compliments of Cleochatra.

CLEOCHATRA’S BEST EVER REVOL-OOPSIE ROLLS

3 large eggs
1 packet of Splenda
A dash of salt
A pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Click here to see the instructions about how to make these wonderful “Oopsies” and to access a baker’s dozen worth of recipes using them in various delectable dishes. ENJOY and THANKS Cleochatra!!!

Brussels sprouts that actually taste good? This I gotta see!

If I had to name for you the perennial least favorite foods of all time for most people, there’s absolutely no doubt in my mind that Brussels sprouts would be at or near the top of that list. These little miniature cabbages used to repulse me so badly as a child that just the smell of them in the air would trigger an uncontrollable gag reflex that I couldn’t hold back. It was THAT gross to me!

Now that I’m older (not THAT old!) and my palate has changed somewhat from that fat, freckle-faced little boy who hated Brussels sprouts three decades ago (after all, I ate some escargot for the first time in my life on my cruise last week–something I NEVER would have tried as a kid!), I’m willing to take some risks on foods that used to not suit my tastebuds very well. Because of this recipe from Chef Nicky (aka “The Racing Chef”), I’m willing to take that chance on the Brussels sprouts.

So, stop turning up your nose at Brussels sprouts and give this unique creation by “The Racing Chef” a try for yourself. ENJOY!

LOW-CARB BRUSSELS SPROUTS WITH LEMON AND WALNUTS

1 Pound Brussels sprouts (Fresh/ Cleaned/ Trimmed) I like to cut an X into the stem of the Brussels sprouts so that the water can get in the stem for even cooking