Giving the ketogenic diet a try? We’ve rounded up some of the best low-carb breakfast, dinner, and side dish recipes that are higher in fat than protein, which can help you follow a keto diet plan

If you’re beginning a ketogenic (or keto) diet, it’s important to understand how to build your meals so you eat a healthy balance of carbohydrates, fats, and protein. This beginner keto meal plan is your easy-start guide.





Triple-Layer Frozen Cheesecake Bites

Triple-Layer Frozen Cheesecake Bites





What’s the hardest part of making these keto-friendly miniature cheesecakes? Waiting for them to

freeze before you sneak a bite. (Stay strong: You can do it!)









MAKES: 6 BITES | HANDS-ON TIME: 15 MINUTES | OVERALL TIME: 15 MINUTES +

FREEZING





NUTRITION FACTS PER SERVING (1 PIECE)





Total carbs: 7.4 g | Fiber: 2.7 g | Net carbs: 4.7 g | Protein: 4.9 g | Fat: 27.1 g | Energy: 277 kcal





Macronutrient ratio: Calories from carbs (7%), protein (7%), fat (86%)





Ingredients For The Triple-Layer Frozen Cheesecake Bites





CHOCOLATE GANACHE LAYER :





2 ounces (56 g) dark chocolate (85% cacao or more)

1 tablespoon (15 g/0.5 oz) butter or coconut oil

2 tablespoons (30 ml/1 oz) heavy whipping cream or coconut milk







ALMOND LAYER:





3 /4 cup (75 g/2.6 oz) almond flour

1 tablespoon (15 g/0.5 oz) butter or coconut oil, softened

1 /2 teaspoon cinnamon

1 tablespoon (10 g/0.4 oz) powdered erythritol or Swerve, or 3 to 5 drops liquid stevia extract

1 /8 teaspoon salt





CHEESECAKE LAYER:



3 /4 cup (180 g/6.3 oz) creamed coconut milk , cream cheese, or mascarpone cheese

1 /2 teaspoon vanilla powder, or 1 to 2 teaspoons unsweetened vanilla extract

1 tablespoon (10 g/0.4 oz) powdered erythritol or Swerve, or 3 to 5 drops liquid stevia extract







Instructions For The Triple-Layer Frozen Cheesecake Bites .









To make the ganache, break the chocolate into small pieces and place in a small bowl.

Heat the butter

with the cream in a saucepan over medium-high heat. Once foam starts to develop on top, slowly pour

it over the chocolate while stirring, allowing the chocolate and the cream mixture to combine.





Set

aside to cool.

To make the almond layer, in a bowl, mix the almond flour, butter, cinnamon, erythritol, and salt.





To make the cheesecake layer, in another bowl, mix the creamed coconut milk with the vanilla and

erythritol.





To assemble, divide the almond mixture into 6 equal parts and press each part down into a small-medium muffin cup (silicone molds work best). Top each with a dollop of the cheesecake mix, then a

tablespoon of the chocolate ganache.





Freeze for at least 2 hours before serving.

Store in the freezer

for up to 3 months.









If your ganache breaks—that is, if the fat separates from the rest of the ingredients—don’t

panic.

Add a tablespoon (15 ml/0.5 oz) of hot water and mix until combined, or place in a blender

and pulse until smooth.