Cream Cheese Keto Magic: Creative Uses And Recipes

Cream cheese is a versatile ingredient that can be used in a variety of keto recipes, from savoury to sweet dishes. It is a keto-friendly food with a high-fat content and low-carb count, making it a staple in keto diets. Cream cheese is an excellent ingredient to add to your daily fat intake and can be used in a multitude of ways, including keto bread, pancakes, muffins, dips, casseroles, and cheesecakes. It is also a good source of vitamin A, antioxidants, and probiotics, making it a nutritious addition to any keto meal.

Keto cream cheese frosting

Ingredients:

• 8 oz. cream cheese, softened
• 1/2 cup butter, softened
• 1/2 - 1 cup powdered sweetener (e.g. erythritol, Swerve, allulose, or stevia)
• 1/2 - 2 tsp vanilla extract
• (optional) Heavy cream, milk, or coconut milk

Method:

• In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
• Add the sweetener and vanilla extract. Start by mixing slowly to avoid blowing the sweetener into the air, then beat until the mixture is fluffy.
• Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Tips:

• If you are using a granulated sweetener, you must powder it in a food processor or coffee grinder first. Otherwise, your frosting will be grainy.
• If you are using the frosting for piping, refrigerate it for 20-30 minutes before use.
• This frosting can be customised with different flavour extracts, spices, or cocoa powder.

Keto cream cheese cookies

Ingredients:

• 1 8-ounce block of full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 tsp vanilla extract
• 1/2 cup keto-friendly sweetener (e.g. monk fruit, erythritol, or a blend)
• 1 large egg, at room temperature
• 1/4 tsp sea salt
• 1/2 to 1 cup of almond flour (or coconut flour)
• 1/4 cup peanut butter (optional)
• 1/3 cup sour cream (optional)

Method:

• Preheat your oven to 350°F (177°C). Line a large cookie sheet with parchment paper or grease it with butter.
• In a large bowl, add the softened cream cheese, butter, sweetener, and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients until the mixture is smooth, well combined, and fluffy.
• Beat in the egg. If using, also beat in the sour cream.
• Gradually add the almond flour (or coconut flour), a little at a time, and beat until a soft dough forms. If the dough is too sticky, chill it in the fridge for about 30 minutes.
• Use a cookie scoop or spoon to form 8-12 even-sized balls of dough. Place them on the prepared cookie sheet, leaving about 2 inches of space between them. Use a fork to flatten and shape the cookies.
• Bake for 10-15 minutes, or until the edges and bottoms are golden.
• Allow the cookies to cool completely on the baking sheet before touching or moving them. They will firm up as they cool.

Tips:

• Softening the cream cheese and butter before mixing for a smoother batter with fewer lumps.
• Use an electric hand mixer or stand mixer for faster and more efficient blending.
• Make sure the cookies are roughly the same size before baking so that they cook evenly.
• Leave enough space between the cookies on the baking sheet to allow for spreading.
• The batter will be very wet, so use a fork to shape the cookies before baking.
• Let the cookies cool completely before touching or moving them, as they are very soft and crumbly.
• These cookies should be refrigerated within two days of baking and will stay fresh for about a week in the fridge.

Keto cream cheese pancakes

Ingredients:

• 2-8 oz cream cheese, softened
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsalted butter
• 1/2-1 teaspoon stevia glycerite (or granulated sweetener of choice)
• 2 large eggs

Optional Ingredients:

• 1/4 cup almond flour or coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup heavy cream or keto-approved milk substitute
• 1/3 cup fresh or frozen blueberries (for keto blueberry pancakes)
• Sugar-free chocolate chips
• Lemon juice
• A handful of nuts, berries, or bacon for serving

Utensils:

• Blender
• Non-stick skillet or griddle
• Spatula

Method:

First, microwave the cream cheese for around 10-20 seconds until softened. Place the eggs and cream cheese in a blender and blend until smooth. You can also add in the vanilla, cinnamon, and sweetener here.

Next, heat butter in a non-stick skillet or griddle over medium heat. Pour around 1/4 of the batter into the pan and cook until golden brown, which should take around 2 minutes. Flip the pancake and cook for another minute or so on the other side.

Repeat this process with the remaining batter, adding more butter to the pan as needed.

These keto cream cheese pancakes can be served with a variety of toppings, including butter, sugar-free syrup, keto whipped cream, strawberry or blueberry compote, nuts, or berries. They can also be used as a savoury wrap for sandwiches, enchiladas, or lasagna.

Storage:

These pancakes can be stored in an airtight container in the fridge for up to a week or frozen for up to 6 months. To freeze, separate the pancakes with parchment paper to prevent sticking.

To reheat, simply pop the pancakes into the microwave for around 30 seconds, or until warm. They can also be reheated in a toaster oven or air fryer.

Keto cream cheese bagels

Ingredients:

• 2 cups shredded mozzarella cheese
• 2 oz cream cheese, softened
• 1 1/2 cups almond flour
• 1 tablespoon coconut flour
• 2 teaspoons baking powder
• 1 large egg white, beaten until it triples in volume
• 1 large egg
• 1 1/2 tablespoons topping of your choice (everything seasoning, sesame seeds, poppy seeds, or a sprinkle of sea salt)

Method:

• Preheat the oven to 400°F and line a large baking tray with parchment paper.
• In a small bowl, whisk together the almond flour and baking powder, then set aside.
• In a microwave-safe bowl, add the mozzarella cheese and cream cheese. Microwave in 20-30 second intervals, stirring each time, until the cheeses are mostly melted. Whisk them together until combined and smooth.
• Transfer the cheese mixture to a food processor and add two of the eggs and dry ingredients. Pulse until a smooth and sticky dough forms.
• Sprinkle some almond flour onto a flat kitchen surface. Using lightly wet hands, transfer the dough onto the surface and divide it into 8 portions. Roll out each piece of dough and join the ends to form a bagel shape.
• Place the bagels on the prepared baking sheet. Brush the tops of the bagels with the beaten egg white and sprinkle with your chosen toppings.
• Bake the bagels for 12-15 minutes, or until golden brown.
• Allow the bagels to cool before slicing, toasting, and serving.

Tips:

• This recipe works best if you measure out and prepare all your ingredients before starting. The dough base is made of melted cheese, so it is time-sensitive.
• Do not skip beating the egg white. This helps the bagels rise and gives them the correct texture.
• You can use a donut pan or simply shape the bagels by hand.
• Liberally brush the bagels with egg white to achieve a golden brown color and slightly crisp texture.

Cream cheese keto pizza

Ingredients

• 1 (8-ounce) package cream cheese, room temperature
• 1/4-1/2 teaspoon ground black pepper
• 1/2-1 teaspoon Italian seasoning (optional)
• 1/4-1/2 cup grated parmesan cheese
• 1/2-1 1/2 cups shredded mozzarella cheese
• Favorite pizza toppings
• 1/4-1 teaspoon garlic powder

Method

Preheat your oven to 350-375°F and line a 9x13-inch baking dish or large rimmed baking sheet with parchment paper.

In a medium-sized bowl, combine the cream cheese, eggs, pepper, Italian seasoning (if using), garlic powder, and parmesan cheese. Mix until smooth and well combined.

Spread the cream cheese mixture onto your prepared baking dish or sheet, forming it into your desired pizza shape and thickness. Note that this crust will not be crispy, but rather firm and soft. For a thicker crust, reduce the oven temperature to 350°F and increase the baking time.

Bake the crust for 8-15 minutes, or until slightly puffed and golden brown. Keep an eye on it halfway through the cooking time to ensure even browning.

Once the crust is golden, remove it from the oven and let it cool for 5-10 minutes.

Spread your favorite pizza sauce over the crust, then sprinkle with mozzarella cheese and your desired toppings. You can also add more parmesan cheese at this point for extra flavor and texture. Sprinkle the pizza with garlic powder to taste.

Return the pizza to the oven and bake for an additional 8-15 minutes, or just until the cheese is melted and bubbly. If using fresh basil, garnish the pizza with it after baking. Enjoy your keto-friendly pizza!

Tips and Variations

• Play around with different herbs and spices in your crust to create unique flavor profiles. For example, dried basil and oregano are great additions.
• While this recipe uses eggs, you can also find crust recipes that use coconut flour for added thickness.
• If you're a fan of crispy crusts, try brushing the baked crust with olive oil, garlic, and fresh parmesan cheese before adding your toppings.
• For a gluten-free option, use gluten-free tomato sauce and pepperoni.

Frequently asked questions