Shrimp Salad Lettuce Cups KETO

yield: 8-10 CABBAGE CUPS
Source: Kayln's Kitchen

Shrimp Salad Lettuce Cups are a great idea for lunch or game-day food.  Butter leaf lettuce make for a perfect cup.

INGREDIENTS:

• 1 lb. frozen cooked shrimp, thawed overnight in refrigerator (I used 26/30 size shrimp, but smaller ones would be fine too.)
• 1 cup finely chopped celery
• 1/2 cup thinly sliced green onion
• 1 small head Butter Leaf Lettuce 

DRESSING INGREDIENTS:

• 5 T mayo (or use a mix of mayo and light mayo if you prefer)
• 1 T concentrated shrimp “juice”
• 1 T fresh-squeezed lemon juice
• 1 tsp. celery seed
• salt and fresh ground black pepper to taste

DIRECTIONS:

• Thaw frozen shrimp in the refrigerator overnight or longer.
• Drain the shrimp into a colander that’s placed over a bowl to catch the shrimp “juice.”
• Put the juice into a small pan and cook over a low simmer until it’s reduced by at least half to concentrate the shrimp flavor.
• While the shrimp liquid reduces, cut the shrimp into small pieces, chop the celery and thinly slice the green onion.
• Use a sharp knife to cut the core out of the butter lettuce and carefully pull off whole lettuce leaves to make cups.
• When the shrimp liquid has reduced, turn off heat and let it cool a few minutes.
• Then whisk together the mayo, light mayo, shrimp “juice”, lemon juice, celery seed, salt, and pepper.
• Put the shrimp, celery, and green onion into a bowl and combine with the dressing.  (You may not want all the dressing; use the amount you prefer.)
• Fill lettuce cups with a generous scoop of the shrimp mixture and serve right away.
• The shrimp mixture will keep in the fridge for a day or two if you don’t eat it all at one meal.

Mini Cheesecakes KETO

MACROS PER CHEESECAKE:
• 176 Calories
• 16g of Fat
• 4g of Protein
• 2g of Net Carbs

Servings: 8
Source: Tasteaholics

Ingredients

Crust

• 1/2 cup almond meal
• 2 tbsp butter

Cheesecake

• 8 oz. cream cheese
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 1 pinch salt
• 1/4 cup So Nourished erythritol

Instructions

1. Preheat the oven to 350°F. To make the crust, melt some butter until liquid and mix in your almond meal until you have some that feels like crumbly play dough.

   
2. Take about a teaspoon at a time and press the dough into the bottom of a muffin tin. Tip: line your pan with cupcake liners for easy removal! Cheesecake is very soft and if hard to scoop out without causing damage! Bake these crusts for about 5 minutes. They’ll come out slightly brown and crispy.

   
3. Then take your room temperature cream cheese and beat it with an electric hand mixer or standing mixer until creamy. Then add vanilla extract, lemon, an egg and your sugar substitute, erythritol in our case. Beat until all combined.

   
4. Use an ice cream scooper to fill all the crust-bottomed muffin tin cups evenly almost to the top (the mini cheesecakes will rise while in the oven but will flatten while refrigerating). You can also line each cup with a cupcake liner to make removing the mini cheesecakes easier.

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5. Bake at 350°F for about 15 minutes. The mini cheesecakes should be slightly jiggly. Let them cool in the refrigerator for ideally 24 hours. But if you’re strapped for time, try putting them in the freezer for as long as you can.

   
6. Once the mini cheesecakes are done cooling, slide a knife around the edges of each muffin cup to loosen them up. Then use a fork and your hands to help them out cleanly. As a delicious bonus, slice up some strawberries and arrange them however you like on top of the mini cheesecakes.

   
7. We arranged ours in a flower pattern and added a dot of coconut butter in the middle to finish them off.