Blueberry Chocolate Chip Cheesecake Balls (Low-carb)

Posted on June 15, 2021 by Jennifer FIsher

Low-carb Blueberry Chocolate Chip Cheesecake Balls are the perfect little, no-cook solution for summer snacking. They store in the fridge or freezer, making them cool and at-the-ready when hunger strikes.

These blueberry chocolate chip cheesecake inspired "bites" satisfy your sweet-tooth with no added sugar. Plus, added collagen gives a protein boost to provide a sustaining snack and post-workout refuel. Super easy, no bake! Low carb and keto friendly.

Blueberries add so much flavor and natural sweetness, plus all those amazing blue and purple food nutrients that you don’t find many other places. I used a (no-sugar-added) berry-flavored collagen (THEFITFORK10OFF) will save you at GreatLakesWellness.com) which amplifies the berry flavor even more, but I’ve made the recipe also with unflavored cohttps://bit.ly/GreatLakesWellnessllagen (and even vanilla whey) and the snack is still just as special. The choice is yours!

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Cream cheese makes the base of this recipe, along with a little coconut flour (and the previously mentioned collagen powder) to firm it up. Then it’s just stirring in chopped blueberries (fresh or frozen), some chopped sugar-free chocolate chips (or mini chips, if you can find them), setting in the freezer for 10 minutes to set up, then forming into eight little balls.

So EASY, so YUMMY, so BLUE – blueberry and chocolate loaded collagen cheesecake balls are perfect finger food treats for Red, White and Blue celebrations. I’m making a batch for a post-workout snack for an upcoming 4^th of July workout with my fitness boot camp. I like how they are pre-portioned and snack-sized, I can just pop one of the blueberry cheesecake bites my mouth rather than eating an entire chocolate chip blueberry cheesecake!

Each piece has about 100 calories, 4.6g net carb and 4.5g protein. If you want a keto cheesecake balls, make sure you are using full-fat cream cheese (which is what I have in the recipe and nutrition facts)

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Blueberry Chocolate Chip Cheesecake Collagen Bites

Prep Time

15 mins

Total Time

15 mins

Course: Snack, workout

Keyword: blueberry, cheesecake, collagen, low carb

Servings: 8 servings

Ingredients

4 oz. cream cheese softened
4 Tbsp. collagen powder* berry flavored or unflavored
2 Tbsp. sugar-free choclate chips chopped
1/3 cup blueberries fresh or still frozen
1/3 cup coconut flour

Instructions

Coarsely chop chocolate chips and blueberries, add to bowl.
Stir in softened cream cheese, collagen powder* , and coconut flour until combined.
Put in freezer for 10 minutes to firm up. Use hands to roll into one big ball.
Cut this ball in half, and each half into 4 pieces – to make 8 total pieces.
Roll each piece between hand to make into tidier ball.
Keep leftovers in the fridge.

Recipe Notes

I used Great Lakes Gelatin Collagen Powder in Berry flavor (discount code THEFITFORK10OFF at bit.ly/ShopGreatLakesGelatin ) but an unflavored collagen or berry or vanilla whey or plant protein powder may be substituted in the same quantity.

Sun-Dried Tomato Blue Cheese Spread | Easy Low Carb

Posted on June 6, 2021 by Jennifer FIsher

Sun-dried Tomato Blue Cheese Spread is rich, creamy and bursting with bold flavor! With only three ingredients, it’s a simple, no-cook appetizer that can be made in mere minutes to delight guests who drop by unexpectedly – or to just satisfy your everyday snacking needs!

Only 3 ingredients and even fewer minutes needed to make this easy low carb appetizer. Bold, creamy and amazing on crackers to melted on chicken or steaks, this tomato blue cheese spread will please! No cook, suitable for keto diets, and gluten free. Only 45 calories and 0.6g carb per serving.

This blue cheese and tomato spread is also a flavorful addition to any charcuterie tray, cheese board, and snack tray for low-carb summer entertaining.

Other serving suggestions for this creamy spread is to stir into warm pasta or veggies for an irresistible sauce. Additionally, a dollop of leftover creamy sun-dried tomato spread on a baked potato or over a plain grilled chicken breast creates “next level” yumminess.

The simplicity of this easy blue cheese spread with sundried tomatoes is legit – I mean, it’s REALLY EASY. Almost embarrassingly so, lol! Soften cream cheese and stir in blue cheese crumbles and sun-dried tomato pesto until mostly creamy (but I do like a few little lumps of the blue cheese to remain). Use a little spatula to transfer to a serving dish – the recipe yields enough to fill a 5 or 6-oz standard ramekin. If you want to get fancy, you can garnish with a sprig of fresh basil!

The first time I made this, I CHOPPED oil-packed sundried tomatoes by hand . . . but quickly realized that I could just purchase a sundried tomato pesto and save so much time and mess. Do what you prefer – just don’t use the dry-packed sun-dried tomatoes though – they don’t add as much flavor and incorporate as well into the spread.

As I hinted, this recipe is low carb by nature – use full-fat cream cheese (which I did) if you are looking for a Keto cheese spread with the lowest possible carb yields. Each serving of this easy keto appetizer (about ½ ounce) has 46 calories, 4.4g fat, 0.6g carbohydrate and 1.4g protein.

This post contains affiliate link.

5 from 2 votes

Sun-Dried Tomato Blue Cheese Spread | Keto, Low Carb, Gluten Free

Prep Time

3 mins

Total Time

3 mins

Course: Appetizer, party, Snack

Keyword: blue cheese, cream cheese, pesto

Servings: 12 servings

Calories: 45 kcal

Ingredients

4 oz. full-fat cream cheese, softened
1/4 cup crumbled blue cheese
1 Tbsp. sun dried tomato pesto from jar

Instructions

Soften cream cheese and blue cheese on counter for 15 minutes. Mix together cheese along with pesto in bowl until mostly smooth, but some lumps of the blue cheese is wanted. Keep chilled until serving.
Serve with crackers or bread. Also great melted into warm veggies, noodles or a spoonful dolloped on a baked potato or over a simple grilled chicken breast or steak.

Recipe Notes

Low Carb Lemon Coconut Bites with Collagen- Keto, Gluten-Free

Posted on April 3, 2021 by Jennifer FIsher

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Oooh la-la-la, lemon! Low-carb Lemon Coconut Bites are a quick, no-bake treat to make that taste just like little morsels of creamy cheesecake.

Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits!

Sublimely sweet-tart, low-carb and suitable for keto and gluten-free diets, these two-bite dessert bites are easier to manage portion size than slicing a wedge from the whole lemon cheesecake. Only 108 calories, 9g fat, 2.2g net carb, 5g protein per lemon coconut ball.

https://bit.ly/GreatLakesWellnessI incorporated lemon-lime collagen powder from Great Lakes Gelatin as a way to add protein, keep the carb count low and “dough” firm enough for shaping into balls. Plus, I get a boost from al the health benefits of collagen. As an older athlete, I use it for joint support and workout recovery, but also appreciate all the extra benefits it brings to hair, skin, nails . . . and even sleep.

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Keep Low-carb Lemon Coconut Bites are as easy as mixing up a few easy ingredients, rolling into balls, and storing in the fridge to snack on whenever the urge for something sweet comes on (they are sugar free)! Just a tiny bit of turmeric is the secret ingredient that gives a natural yellow color!

Disclaimer: This post contains affiliate links (don’t forget to use my Great Lakes Gelatin Discount Code). I may make a small commission from generated sales, but price to you remains the same. Thank you!

5 from 4 votes

Low Carb Lemon Coconut Bites with Collagen

Prep Time

5 mins

chill

25 mins

A two-bite treat that is friendly for keto and gluten-free diets — creamy, citrusy and easy-peasy to make! Incorporates collagen powder for extra protein and wellness benefits.

Course: Dessert, Snack, workout

Keyword: coconut, collagen, lemon

Servings: 10 bites

Calories: 108 kcal

Ingredients

4 oz. full fat cream cheese softened
1 tbsp. full fat sour cream
½ cup super-fine almond flour
2 tbsp. coconut flour
¼ cup Great Lakes Gelatin Collagen Lemon-Lime Flavor*
¼ cup unsweetened shredded coconut divided

Instructions

Mix together cream cheese and sour cream until blended. Next stir in almond flour, coconut flour, collagen powder, and 2 tbsp. shredded coconut (sprinkle remainder of coconut on a plate. Now, place “dough” in fridge to firm up for 25 minutes. Remove and make approximate 1 tbsp. balls by rolling between clean hands. Then roll in coconut to stick on top, repeat with remaining dough. Makes 10. Store leftovers in air-tight container in fridge for up to 1 week.

Recipe Notes

*You can substitute plain unflavored collagen and add 10 -20 drops liquid stevia and ¼ tsp. lemon extract to the recipe instead.

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Paleo Coconut Fish Sticks with Spicy Peach Sauce – Paleo, Gluten-free

Posted on March 16, 2021 by Jennifer FIsher

Jump to Recipe

Crunchy, tender fish sticks are always a family favorite – especially with yummy dipping sauce to elevate the experience. My recipe for Paleo Coconut Fish Sticks with Spicy Orange Sauce are a quick healthy fish fix and sure to be requested again and again.

Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free -- perfect for Lent and also busy week night meals as only 25 minutes prep to plate.

I like making my fish sticks at home with fish from Sitka Salmon Shares because I KNOW, I’m getting the good stuff. Whole chunks of responsibly-caught, wild-caught fish flash-frozen at the peak of freshness, not some questionable highly-processed fish product, minced up in tiny pieces and filled with all kinds of bready binders and yuck. To me, many store-bought (but not all) fish sticks are like the seafood version of hotdogs, ewww.

But kids love crispy fish sticks, am I right? And, adults too – they remind me of childhood, comfort and a time when things were just simpler. My boys who are now grown and off to college or first jobs are always calling me to as how to make homemade fish sticks. And, talking about simple, these Paleo Coconut Fish Sticks are success-guaranteed for beginner cooks. With a short ingredient list, simple instructions, and total of 30 minutes (max) prep to plate, you can have a heathy fish dinner on the table that is low-carb, Paleo-friendly, and gluten-free.

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First things first, you’re going to need an approximate 1-lb. skinless filet from a firm, white fish. I used lingcod from a fisherman’s co-op called Sitka Salmon Shares, it’s a mild white fish that actually isn’t cod at all, but a relative of the greenling family. It has a dense flesh, with large flakes and slightly sweet taste – many say it reminds them of halibut. Halibut would be another good choice, as would less expensive choices like pollock, haddock, and cod. Stock your freezer with a premium share of Sitka Salmon Share’s wild fish and seafood options responsibly-caught from cold Alaskan waters and save $25 with discount code: FitFork

Paleo and gluten0free dredge ingredients for Crispy Coconut Fish Sticks (with Lingcod)

The recipe for lingcod fish sticks (or any other white fish) couldn’t be any easier and fast, rendering it a busy weeknight dinner solution. Make a simple egg wash and dredge with shredded coconut, almond meal and a few herb/spices (bonus, the coating is gluten free and Paleo). Then bake for approximately 15 minutes at the same time what you whip-up a simple, 3-ingredient dipping sauce that warms in the microwave. Boom, bam – that’s it!

Pro tips:

When dipping and dredging fish, use one hand for the egg and the other hand for the coconut mixture to keep fingers from getting overly gunked up.
Achieve maximum crunch on these crispy coconut fish sticks by baking on a mesh crisping tray designed for the oven. This allows hot air to circulate all around and make both top and bottom of the coconut fish sticks crispy.
Meal prep more than one batch and freeze in a single layer, in freezer-proof container. To reheat from frozen, place on crisping tray for approximately 10 minutes in a 400F degree oven, or until warmed through.
Don’t forget to visit Sitka Salmon Shares, they are a great resource for healthy fish recipes, including lingcod recipes and easy white fish recipes like these coconut crusted fish sticks (and use my code FitFork for $25 off a premium share)

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This post sponsored by Sitka Salmon Shares and contains affiliate links, however all content, opinions and enthusiasm remain my own. Thank you for visiting and supporting companies that partner with The Fit Fork.

5 from 5 votes

CrispyCoconut Fish Sticks with Spicy Peach Sauce – Paleo, Gluten-free

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free — perfect for Lent and also busy week night meals as only 25 minutes prep to plate.

Course: dinner, entree

Keyword: black cod, family friendly, fish, gluten free, lingcod, paleo

Servings: 4 servings

Ingredients

1 lb skinless filet of firm white fish like lingcod halibut, tilapia, cod, pollock, haddock
½ cup unsweetened shredded coconut
½ cup almond meal
1 tbsp freeze-dried parsley or dried
2 tsp garlic salt
1 tsp sweet paprika
¼ cup sugar-free peach preserves
1 tbsp coconut aminos can substitute soy sauce if not Paleo or gluten-free
1 to 2 tsp sriracha sauce paleo version preferably

Instructions

reheat oven to 375F degrees
Cut fish into approximate ¾” wide x 1 ½” long sticks or nuggets. Try to make pieces even in size and thickness so that it cooks evenly.
In shallow dish, mix together coconut, almond meal, parsley, garlic salt and paprika.
In small bowl, whisk egg.
Dip fish pieces, one at a time, into egg wash and then roll into coconut mixture, pressing to stick on if needed. Place on baking sheet, preferably with mesh cooking rack inside to elevate and allow heat circulate. Repeat with all fish chunks.
Bake at 375F for approximately 12 to 15 minutes or until fish white and flaky and turning lightly golden brown on top.
While fish baking, mix together preserves, coconut aminos and sriracha and warm up in microwave for about 30 seconds.
Remove fish from oven and serve with warmed sauce!

Recipe Notes

15-minute Shrimp with Hatch Chile Green Sauce (Keto, Low Carb, Gluten-Free)

Posted on March 3, 2021 by Jennifer FIsher

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So green and so good and so glee-fully easy to make and clean up, my recipe for 15-mintue Shrimp with Hatch Chile Green Sauce, makes a speedy southwestern-inspired meal made with one of my favorite ingredients, Hatch Green Chiles. Suitable for keto and low-carb diets with 3.6g net carb per serving.

This baked shrimp dish can be on the dinner table in 15 minutes -- a quick blender sauce with Hatch green chilies, spinach and cilantro is poured over thawed, cooked shrimp, cooked and garnished with avocado, green onion and crumbled queso fresco cheese!

If fact, I love these mild-to-hot green peppers that hail from Hatch New Mexico so much that I hold the title of Hatch Green Chile Champion in a local Austin cook off (and have been runner up a couple times too). You can find my Hatch green chile cookoff recipes in a past post, 101 Ways to Use Hatch Green Chiles.

I was looking to make a bright green sauce for an entrée, like BOOM . . . GREEN! So, I knew I needed a protein that could cook fast at a high heat so the vibrant green of the blended hatch peppers, cilantro and spinach didn’t start to turn to a darker green – that’s what happens when you cook green stuff too long. I knew shrimp would be the perfect “fast cook” protein to help me avoid blah, deep green sauce . . . and I even short-cut my Hatch green chile recipe even further by using frozen shrimp that had been shelled, deveined and pre-cooked.

*If fresh Hatch green chiles are not in season, order from Hatch-Chile-Store.com*

After blending my fresh Hatch chile green sauce ingredients (cilantro, spinach, green chiles, garlic, etc) for about 30 seconds, the only task that remained was to dump those thawed shrimp in a baking dish, cover with the sauce and sprinkle of queso fresco, and bake in the oven at 475F degrees for 10 to 12 minutes – just until the sauce bubbling and cheese starting to get slightly browned on top.

Garnish with green onions and avocado hunks to kick up green! If you put on a pot of noodles or rice at the start of this recipe, you’ll have a hearty base to pile on all this green magic! Who doesn’t love a 15 minute meal that is nutritious and tastes great?! Each serving has 236 calories, 12g fat, 3.6g net carb, and 25g protein making it work for those looking for low carb Hatch green chile recipes and Keto Hatch green chile recipes.

If you are looking for Hatch green chile and it’s not August (the short season for this much coveted pepper), you have a couple options. Head over to the Hatch Chile Store and order a bunch of roasted, skinned, seeded and chopped Hatch chiles to be delivered to your door flash-frozen. I get the 1 lb. zip-top bags that are frozen “thin” (like the thickness of a magazine) which makes it easy to pop open the freezer and just break off what you want (even without thawing first). Second, you can substitute canned green chiles, which in some cases can be a reasonably decent substitute (like for stews and such), but this super-fresh tasting shrimp hatch chile recipe turns out much better with fresh or flash-frozen Hatch chiles.

Disclaimer: This post contains affiliate links.

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5 from 5 votes

15-minute Shrimp with Hatch Chile Green Sauce

Prep Time

1 hr 5 mins

Cook Time

10 mins

Total Time

15 mins

Green and so good for you, this speedy super is a slightly-spicy lip-smacker thanks to mild Hatch green chiles! Suitable for keto, low carb and gluten-free diets.

Course: dinner, entree

Cuisine: Southwestern

Keyword: fish, black cod, sablefish, merken, spicy, tangerine, 20 minute, gluten free, green bean, hatch green chile, keto, peppers, shrimp

Servings: 4 servings

Ingredients

1 lb. frozen medium pre-cooked shelled shrimp (thawed)
¾ cup roasted mild Hatch green chile thawed (I get mine from Hatch Green Chile store)
2 cups packed fresh spinach
1 cup fresh cilantro upper tender stalks okay, but discard bottoms
2 tbsp. avocado oil
¼ cup seafood or chicken stock
½ teaspoon salt
6 oz. queso fresco cheese crumbled
3 green onion stalks whites and greens chopped
½ avocado diced

Instructions

Pre-heat oven to 475F degrees.
Add Hatch chiles, spinach, cilantro, oil, salt and stock to blender; blend for approximately 20 to 30 seconds.
Pour out thawed, drained shrimp into 8”x8” baking dish or 9” round baking dish.
Pour sauce over top of shrimp to cover and sprinkle to with crumbled queso fresco cheese.
Bake for 10 to 12 minutes or until cheese starting to brown a bit on top and sauce bubbling.
Remove and garnish with chopped green onions and diced avocado.
Great served on rice or noodles of any kind (traditional, gluten-free, zoodles, etc)

Recipe Notes

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Category Archives: Gluten-free

Blueberry Chocolate Chip Cheesecake Balls (Low-carb)

Sun-Dried Tomato Blue Cheese Spread | Easy Low Carb

Low Carb Lemon Coconut Bites with Collagen- Keto, Gluten-Free

Paleo Coconut Fish Sticks with Spicy Peach Sauce – Paleo, Gluten-free

15-minute Shrimp with Hatch Chile Green Sauce (Keto, Low Carb, Gluten-Free)

Hatch Farms Fire-roasted Diced Green Chiles Mild – Pack of 3

Amazon Store Card

365 by Whole Foods Market, Organic Red Enchilada Sauce, 15.5 Ounce