Use code HIGHFALUTIN60 to get 60% OFF + FREE SHIPPING on your Green Chef box at bit.ly/3J4RRaN Keto BLUEBERRY CHEESECAKE BARS - The BEST Low Carb Blueberry Cheesecake Bar Recipe! This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break. *LOW CARB BLUEBERRY CHEESECAKE BARS* by Highfalutin’ Low Carb www.highfalutinlowcarb.com/low-carb-blueberry-cheesecake-bars/ INGREDIENTS FOR THE BLUEBERRY COMPOTE: 2 cups blueberries, fresh or frozen 2 teaspoons powdered erythritol or allulose 2 tablespoons lemon juice Zest of 1 lemon INGREDIENTS FOR THE CRUST: 2 cups almond flour 2 teaspoons powdered erythritol or allulose 1/2 teaspoon ground cinnamon 12 tablespoons (1 1/2 sticks) butter, melted INGREDIENTS FOR THE FILLING: 16 ounces cream cheese, at room temperature 2 eggs, at room temperature 1/2 cup powdered erythritol or allulose 2 teaspoons vanilla extract TO MAKE THE COMPOTE: In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally. TO MAKE THE CRUST: 1. While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish. 2. In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven. TO MAKE THE FILLING: 3. In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix. 4. Pour the filling into the prebaked crust and use a spatula to spread it evenly. 5. Spoon the blueberry compote over the top of the filling. Use a knife to swirl the compote into the filling. 6. Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set. SUBSTITUTION TIP: Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great. Makes 12 servings. NUTRITION PER SERVING: Calories: 324 Total Fat: 31 Total Carbs: 8g Fiber: 2g Net Carbs: 6g Protein: 6g Erythritol: 9g Macronutrients: Fat: 83%; Protein: 7%; Carbs: 10% #cheesecakebars #lowcarbcheesecake #ketocheesecake -------------- *Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.* -------------- GET MY NEW BESTSELLING COOKBOOK My new book "Ketogenic Diet On A Budget" is available now! Click below to order now! amzn.to/3HpCMiC -------------- PRODUCTS USED IN THIS VIDEO ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- "SIFT Y'ALL" AND OTHER HIGHFALUTIN' MERCHANDISE Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
I read the comment on cream cheese and freezing. I made the mistake of freezing some cream cheese I had bought on sale and noticed it was now stringy. Have I totally wrecked it? Thanks
Another tip for you. Put the almond flour in a dry frypan & cook stirring constantly until it gets a little toasted. Cool a little then make you crust. Looks & smells a lot like crushed graham cracker crumbs. You look wonderful, Wes! ❤️
I've been making these for about 3 years and they are my favorite low carb dessert! I add about 1/4 chopped (toasted) pecans to the "crust" to add a little texture. Amazing 🙌
Wes, you look fantastic! So inspiring to see your results from this low carb lifestyle over the years. And bravo - blueberry cheesecake bars! Wonderful recipe! Thank you for doing what you do. ❤
@@HighfalutinLowCarb Do you have any documentation of your health journey on any of your other platforms? I love to get inspiration from other people’s health success stories! 😆🤩
Hi Wesley, glad to see your content again! Just a note to say that through trial and error, while trying to make the best blueberry keto ice cream, I found that lime juice/zest complements blueberries better than lemon juice/zest. You might want to try!
I really wanted to make this recipe last night, but I only had 7 ounces of cream cheese. So just made half a recipe and added 1 ounce of sour cream to make 8 ounces total cream cheese. The container I used was smaller than 8x8. I added chopped pecans to the crust. With all the changes, this still turned out really delicious. The crust was as thick as the cheesecake part tho. I could hardly stop eating it. Will try to do it right next time. I think next time I’ll reduce the butter in the crust, as it was so wet. Great recipe tho!
I just found your channel the other day when I was looking for a keto southern corn bread recipe from a person who is actually from the south. I watched your cornbread battle and loved how presented the recipes. Your candor and tips about how one can be fooled about how the carb values was much appreciated. Great editing. So, I subscribed. When your channel came through on my feed just now, my first thought was whoa, he looks incredible. I thought you looked great before but wow, you obviously have taken yourself to the next level. I know this lifestyle is not about looks, but health, nevertheless, your exuberance and joie de vivre shines through in your craft very handsomely.
I have been watching every day, multiple times a day, for over a week knowing any day now you’d be posting!! I get so excited when you post, best videos on YT! Love em!
I discovered there's a lot less splatter when I use my 8 cup Pyrex measuring cup/bowl with straight sides with the mixer. Also, you look great! I'm really happy you're back, I was worried about you.
I made these for my husband for Valentines Day! I was so happy with your recipe. So many Keto recipes that I have followed were complete fails. I appreciate your channel theme of trying out other’s recipes.
Thank you for this recipe, and for all you do to help the keto community. You have such a gift to inform, to entertain, and to inspire. I just love your channel. And you look wonderful!
Wes my husband and I love watching all of your videos. I was gifted your cookbook for Christmas and I read it cover to cover in one evening. I'm so excited to have it in my arsenal of cookbooks and it will definitely be my go to book for all things keto. I love that you're going to revisit your battles and recipes, what a great idea! Would love to see a chaffle battle that includes the Keto Twins (on RUclips) chaffle recipe. It truly looks the best as it doesn't use a lot eggs which I find off-putting in most chaffle recipes. Can't wait to see more of you and your continued weight loss in 2023. You, my Dear, are looking fantastic! Love and hugs......Patti and Chris
I also add a scoop of Giant's KETO CHEESECAKE powder. I'm a cheesecake "snob" and this takes it to a new level. This makes it taste exactly like Junior's Cheesecake. 1 scoop is 4 carbs but totally transforms the taste to top tier cheesecake.
Hi Wes, My favorite sweetener is bocha sweet. It tastes just like sugar and cooks like it also, used 1 to 1. I am not affiliated with them just a really happy customer. I have had gastric problems from allulose so I choose not to use it. I have enjoyed your channel for years and glad to see you back.
So very glad you are back. Been missing you. I ate your sweet and spicy turkey meatballs from your book this evening. They were delicious and even my non keto hubby enjoyed them. Thank you so much.
I’m so glad you going to put out new videos! I found your channel a couple weeks ago and you have been a life saver!!! I’m not a master chef and your videos are truly helpful for a lot of us! I love watching all your videos 😊
My hubby stalked me and hounded me to make this dessert from the moment we watched your video. He’s a good man for doing that. These bars are phenomenal! How did I overlook these in your book? Thanks Wes. ❤
Glad to see you back and you look FABULOUS! For your bread battle I would suggest looking at Victoria's Keto Kitchen on youtube. She has her own flour blend she uses and says you can use as a flour sub for any recipe. She has both a quick recipe (no yeast) and a yeasted bread recipe. And allulose is my prefered sweetener as well.
I haven't actually liked much of her stuff with her flour. She raves about how the things are just like regular wheat flour recipes. They are not! Still definitely different texture and taste. Most are wet inside too.
Wes, so glad to see your content! It makes me happy to see your face and hear your voice and of course hear what you have to say. I don’t even care for blueberries (most of the time) but this looks lovely and I’m still gonna watch this all the way through! Take good care and all the best to you!
So happy to see a new video from you Wes! You're looking really good! It's not an old video, but I'd love to see a low carb frosting battle. I have not found a really good recipe for frosting that tastes good. I'm always looking for recommendations for low carb frosting recipes.
You look so much healthier nowadays I like the new look! I actually been watching you for years but you seem to have really found yourself lately. I am really enjoying this video thank you!
I feel like such a proud mother looking at you!!! I've followed you for years and when I saw your pic I was amazed to see How tinie you looked!! But watching you on this video made me even more proud.. 🥰 I've missed your videos, can't wait for new ones
These are really good... couple variations I added a quarter cup of macadamia nuts to the crust, added a pinch of salt and a quarter cup of sour cream to the cheesecake mix...
I would love a sweetener battle! Maybe divide it into 2, one for regular temp, one for baking. Test cost, volume to equal 1 tsp sugar, taste, and maybe even BS reaction. I would love that! I always so confused. I bet I have 20 different ones in my cabinet.
Although it’s not one of your previous “battle” videos, I would love to see you test out the keto flour blends and some of the recipes from Victoria’s Keto Kitchen here on YT!
Looking good, Wes! I could see me proudly serving this to company whether they're Keto or not. Just bought your cookbook and am eager to get it; have followed your channel for a long time now. I'm going to have to ration myself with this recipe; could be dangerous!
Wes, when you are juicing a lemon into your dish use your handy dandy sifter-strainer sitting on the rim of your pan...it will catch the seed and a bit of the meat. you can set it aside or pck out the seeds and toss the meat in the dish
Wow! I can tell that you have lost even more weight! Looking really good Wes! I'm going to make this recipe next but I have tried your cornbread dressing recipe for this past Thanksgiving and some of my family loved it!
Nice! Love this recipe I use black berries or raspberries when I make mine. Keep up the amazing work! And can’t wait to see the remake of older recipes 🤗🤗🤗
Glad to see you back. I remember how good these bars are. I'm trying them with allulose. We love using allulose for a sweetner. We make ice cream, simple syrups and it browns well.
Great to see you back! Looking forward to new battle videos with new recipes and alternate ingredients. Whenever you get back to doughnuts, please consider making Maria Emmerich's Boston Cream ones. Will love to see you revisit pizza crusts as well. Please also consider those of us with nut allergies to provide coconut flour variations. Thanks!
Excited to see you back, Wes!! And you look mahvelllllous!! Anxious to try this recipe also, since I love blueberries. So glad you are back makin' it all happen...and being healthier too!
Wes Trader Joe’s use to see allulose mixed with monk fruit, it was very tasty. Haven’t been able to find it again lately so I just started mixing my own blend with both..🤷🏻♀️.. love it!
This is perfect timing! I have some fresh blueberries that I bought a couple of days ago that are quickly becoming UNfresh!😂 This is perfect! And I'm feeling pretty dumb since I've got the book! So glad to see you back here. I look things up in here all the time and just yesterday I decided I wanted gingerbread so rewatched that battle. That satisfied me, though, so I didn't make it after all! But I'm definitely making this (half recipe because it's just me) for a snack later tonight. ❤
Dipping sauces!!! Like sweet and sour, tartar, cocktail and things like that. I just found your channel less than a week ago. I LOVE it and have been binge watching. I'm back on low carb and watching all your videos, its been so nice to know others have sometimes struggled. I love the way you do your channel and your purple pan. You are a great!! In looking for recipes I have made some that are not good, so the battles are great. I have already ordered your book because I like watching you so much. I plan on making your chicken and stuffing recipe in the next couple of days.
WOW look at you! You look fab. Hope you'll speak to this in a future video, I'm sure everybody would love to know how you got so svelte since we last saw you! I don't have Facebook or any of the other social media spots so I'm very happy to see you back on RUclips. GREAT idea to revisit past recipes using the newer ingredients now available!
Thank you! Cannot wait to make this recipe. I absolutely love cheesecake, but can never seem to get it quite perfect. Hopefully this time it will be 😉 I LOVE watching your videos. You are such a gentleman! 😊
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Keto BLUEBERRY CHEESECAKE BARS - The BEST Low Carb Blueberry Cheesecake Bar Recipe!
This recipe brings the flavor and creamy texture of cheesecake to an easy-to-eat and easy-to-make dessert. The berry swirl looks beautiful and adds the delicious, sweet flavor and healthy anthocyanins berries supply. If you’re wanting a little crunch, add 1/2 cup of finely chopped pecans to the crust mixture. These bars store well in the refrigerator, but it’s best to eat them within a week. Freezing can cause the cream cheese to break.
*LOW CARB BLUEBERRY CHEESECAKE BARS*
by Highfalutin’ Low Carb
www.highfalutinlowcarb.com/low-carb-blueberry-cheesecake-bars/
INGREDIENTS FOR THE BLUEBERRY COMPOTE:
2 cups blueberries, fresh or frozen
2 teaspoons powdered erythritol or allulose
2 tablespoons lemon juice
Zest of 1 lemon
INGREDIENTS FOR THE CRUST:
2 cups almond flour
2 teaspoons powdered erythritol or allulose
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) butter, melted
INGREDIENTS FOR THE FILLING:
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup powdered erythritol or allulose
2 teaspoons vanilla extract
TO MAKE THE COMPOTE:
In a small saucepan, combine all the ingredients and cook over medium heat for 15 minutes, stirring occasionally.
TO MAKE THE CRUST:
1. While the compote cooks, preheat the oven to 350°F, and butter a 9-by-13-inch baking dish.
2. In a large bowl, combine all the ingredients and stir well to combine. Press the mixture into the buttered baking dish to make a crust. Bake at 350°F for 12 minutes. Remove from the oven.
TO MAKE THE FILLING:
3. In a large mixing bowl, combine all the ingredients and use a hand mixer to mix well. The cheesecake filling should be light and fluffy, but don’t overmix.
4. Pour the filling into the prebaked crust and use a spatula to spread it evenly.
5. Spoon the blueberry compote over the top of the filling. Use a knife to swirl the
compote into the filling.
6. Bake for 35 to 40 minutes or until the cheesecake is set. When cool, chill in the refrigerator for at least 1 hour to set.
SUBSTITUTION TIP:
Try this recipe with your favorite berries. Blackberries, strawberries, blueberries, or a frozen berry medley work great.
Makes 12 servings.
NUTRITION PER SERVING:
Calories: 324
Total Fat: 31
Total Carbs: 8g
Fiber: 2g
Net Carbs: 6g
Protein: 6g
Erythritol: 9g
Macronutrients: Fat: 83%; Protein: 7%; Carbs: 10%
#cheesecakebars #lowcarbcheesecake #ketocheesecake
--------------
*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.*
--------------
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I read the comment on cream cheese and freezing. I made the mistake of freezing some cream cheese I had bought on sale and noticed it was now stringy. Have I totally wrecked it? Thanks
Wow, Dude. I haven't seen one of your videos for a while. Looking great.
Yum Wes! I make without the crust and half the berries and cuts the calories and fat down for PSMF thanks it great.
Hey there! You could add a teaspoon or two of Arrowroot powder to the blueberries to thicken up the fruit sauce….
And some finely ground pork rinds to the crust… with some cinnamon!
Another tip for you. Put the almond flour in a dry frypan & cook stirring constantly until it gets a little toasted. Cool a little then make you crust. Looks & smells a lot like crushed graham cracker crumbs.
You look wonderful, Wes! ❤️
Great tip! Thanks, Paulette!
have been doing the same:-)
Great tip!! 😀
What a great idea! I love toasted pecans but not a fan of the pecan flour living in my freezer. Maybe toasting it will help...worth a try.
Great tip!!! Crushed pecans would be good too! Yum🤓
I've been making these for about 3 years and they are my favorite low carb dessert! I add about 1/4 chopped (toasted) pecans to the "crust" to add a little texture. Amazing 🙌
PS-LOVE to watch you on YT❤️
Yes that’s what I thought too!
I always love watching your shows, you are awesome!
Wes, you look fantastic! So inspiring to see your results from this low carb lifestyle over the years. And bravo - blueberry cheesecake bars! Wonderful recipe! Thank you for doing what you do. ❤
Hi Wes! Ditto to Naomi’s post. So Extremely glad you are doing so well!!! 💕💕🙏🏻
Gotta add…Wow! You look amazing!! You have really been focusing on your health lately and we can all tell!! WTG!!
Thank you!
@@HighfalutinLowCarb Do you have any documentation of your health journey on any of your other platforms? I love to get inspiration from other people’s health success stories! 😆🤩
Wow!!!! Can’t wait to make this. Wes, you, Mister Twister, are a doll. You look fabulous! Nice to see you back doing videos.
Yay! Thank you!
Let me start by saying, WOW! You are looking fabulous!! And you're making my favorite...blueberry cheesecake bars! Yum! I love everything blueberry!
Hi Wesley, glad to see your content again! Just a note to say that through trial and error, while trying to make the best blueberry keto ice cream, I found that lime juice/zest complements blueberries better than lemon juice/zest. You might want to try!
Nice tip! Thanks!
I really wanted to make this recipe last night, but I only had 7 ounces of cream cheese. So just made half a recipe and added 1 ounce of sour cream to make 8 ounces total cream cheese. The container I used was smaller than 8x8. I added chopped pecans to the crust. With all the changes, this still turned out really delicious. The crust was as thick as the cheesecake part tho. I could hardly stop eating it. Will try to do it right next time. I think next time I’ll reduce the butter in the crust, as it was so wet. Great recipe tho!
I just found your channel the other day when I was looking for a keto southern corn bread recipe from a person who is actually from the south. I watched your cornbread battle and loved how presented the recipes. Your candor and tips about how one can be fooled about how the carb values was much appreciated. Great editing. So, I subscribed. When your channel came through on my feed just now, my first thought was whoa, he looks incredible. I thought you looked great before but wow, you obviously have taken yourself to the next level. I know this lifestyle is not about looks, but health, nevertheless, your exuberance and joie de vivre shines through in your craft very handsomely.
Try this with a rhubarb compote! This is a combo that I translated from my traditional diet to my keto journey.
I have been watching every day, multiple times a day, for over a week knowing any day now you’d be posting!! I get so excited when you post, best videos on YT! Love em!
Wow, thank you!
I love seeing how many comments acknowledge that you look great :)
Haha! Thank you! It's humbling. 🧡
I discovered there's a lot less splatter when I use my 8 cup Pyrex measuring cup/bowl with straight sides with the mixer. Also, you look great! I'm really happy you're back, I was worried about you.
I made these for my husband for Valentines Day! I was so happy with your recipe. So many Keto recipes that I have followed were complete fails. I appreciate your channel theme of trying out other’s recipes.
Yay! So glad to see you back! You look great!
And of course there's nothing wrong with cheesecake 😏
Thank you!! 😊
Thank you for this recipe, and for all you do to help the keto community. You have such a gift to inform, to entertain, and to inspire. I just love your channel. And you look wonderful!
Thank you so much! 🧡💛
Wes my husband and I love watching all of your videos. I was gifted your cookbook for Christmas and I read it cover to cover in one evening. I'm so excited to have it in my arsenal of cookbooks and it will definitely be my go to book for all things keto. I love that you're going to revisit your battles and recipes, what a great idea! Would love to see a chaffle battle that includes the Keto Twins (on RUclips) chaffle recipe. It truly looks the best as it doesn't use a lot eggs which I find off-putting in most chaffle recipes. Can't wait to see more of you and your continued weight loss in 2023. You, my Dear, are looking fantastic! Love and hugs......Patti and Chris
i am a diabetic looking for low carb deserts its a battle trying to find yummy deserts that we can have!!!
I also add a scoop of Giant's KETO CHEESECAKE powder. I'm a cheesecake "snob" and this takes it to a new level. This makes it taste exactly like Junior's Cheesecake. 1 scoop is 4 carbs but totally transforms the taste to top tier cheesecake.
Y'all! It's our favorite Low Carb Guru! Glad to see you back and looking so good 😘
😁 Yay! You're back! Looking forward to your re-do on older recipes!
Me, too! I love the battles but it's time for the old winners to be challenged by the new kids!
Hi Wes, My favorite sweetener is bocha sweet. It tastes just like sugar and cooks like it also, used 1 to 1. I am not affiliated with them just a really happy customer. I have had gastric problems from allulose so I choose not to use it. I have enjoyed your channel for years and glad to see you back.
I use this as well. It is amazing. Pricey but well worth it.
Karen H- Thanks for the sweetener tip. I'm determined to cut sugar and honey to a minimum this year. Diane- New Hampshire
@@dianehall5345 NH here as well! 😊
Just saw a mention about you on serious keto. Soo happy and glad you are back!!! Looking fantastic as always 🥰
Hello Wes, fellow Georgian here. So happy you’re back! This recipe is one of my favorites! 💚
So very glad you are back. Been missing you. I ate your sweet and spicy turkey meatballs from your book this evening. They were delicious and even my non keto hubby enjoyed them. Thank you so much.
Wonderful! Thanks for trying my recipes!
WOW Wesley , you look great !!!! So nice to see you back on YT again ….
More to come!
@@HighfalutinLowCarb great , I’ll be here waiting….🤣🤣🤣
I’m so glad you going to put out new videos! I found your channel a couple weeks ago and you have been a life saver!!! I’m not a master chef and your videos are truly helpful for a lot of us! I love watching all your videos 😊
So glad to see you back Wes, as your personality and videos just make my day! You are looking amazing, so happy and proud of you!!! Keto on.......
My hubby stalked me and hounded me to make this dessert from the moment we watched your video. He’s a good man for doing that. These bars are phenomenal! How did I overlook these in your book? Thanks Wes. ❤
That is awesome! Tell your hubby thanks for the perseverance! 🙂🧡
Sooo missed you!! Can't wait to see what you have coming for us (fewer almond flour recipes would be very nice from a keto channel) . You look great.
Glad to see you back and you look FABULOUS! For your bread battle I would suggest looking at Victoria's Keto Kitchen on youtube. She has her own flour blend she uses and says you can use as a flour sub for any recipe. She has both a quick recipe (no yeast) and a yeasted bread recipe. And allulose is my prefered sweetener as well.
I saw that too and am very curious about her 'flour'. I have to get a few things first tho
I haven't actually liked much of her stuff with her flour. She raves about how the things are just like regular wheat flour recipes. They are not! Still definitely different texture and taste. Most are wet inside too.
Sadly, I have tried that flour blend and it did not do what she claimed...
Wes, so glad to see your content! It makes me happy to see your face and hear your voice and of course hear what you have to say. I don’t even care for blueberries (most of the time) but this looks lovely and I’m still gonna watch this all the way through! Take good care and all the best to you!
wow Wesley, look at you!!!!!🎉🎉🎉 ive been watching you for years and love your channel, thanks for being so fun to watch and serving great recipes!!!
IM GOING TO BUY YOUR BOOK RN!!
So happy to see a new video from you Wes! You're looking really good! It's not an old video, but I'd love to see a low carb frosting battle. I have not found a really good recipe for frosting that tastes good. I'm always looking for recommendations for low carb frosting recipes.
You look so much healthier nowadays I like the new look! I actually been watching you for years but you seem to have really found yourself lately. I am really enjoying this video thank you!
Thank you so much, Patricia! I really appreciate the kind words and support. 🧡💛
Great to have you back, Wes. You look wonderful!
Thank you so much, Denise! Always appreciate your support and kind words! 🧡💛
So I am getting back on my ketovoire lifestyle again and I haven’t seen your videos for like at least a year…. Wow dude!!!!!! You look AMAZING 😻
I feel like such a proud mother looking at you!!! I've followed you for years and when I saw your pic I was amazed to see
How tinie you looked!! But watching you on this video made me even more proud.. 🥰 I've missed your videos, can't wait for new ones
You are too kind, Vanny! Thank you! 🧡🧡
Lookin good my broski! And great video as always!
Sahil! Thanks, man! Hope you are doing well, friend! 🧡🤘🏻
These are really good... couple variations I added a quarter cup of macadamia nuts to the crust, added a pinch of salt and a quarter cup of sour cream to the cheesecake mix...
I would love a sweetener battle! Maybe divide it into 2, one for regular temp, one for baking. Test cost, volume to equal 1 tsp sugar, taste, and maybe even BS reaction. I would love that! I always so confused. I bet I have 20 different ones in my cabinet.
Since allulose is less sweet than the other sweetners, you may need to add more if you like it sweet. Allulose is my go to as well. ❤️
glad your back!
Although it’s not one of your previous “battle” videos, I would love to see you test out the keto flour blends and some of the recipes from Victoria’s Keto Kitchen here on YT!
And just when the angel on my shoulder says "sift, sift, sift" every time I bake!!´☺ Glad to see you back! You're looking great!
Wes, first off... You look amazing and are such an inspiration. Second, I have found I love allulose! It's been a game-changer for me.
Looking good, Wes! I could see me proudly serving this to company whether they're Keto or not. Just bought your cookbook and am eager to get it; have followed your channel for a long time now. I'm going to have to ration myself with this recipe; could be dangerous!
The sweet stuff is great, but I'd love to see more savory dinner options. One of my current favorites is making lasagna using Palmini.
Hi Wes! I am so glad you are back. 🌈♥️
Yay! Thank you!
Wow, you look amazing!!!!
Congratulations!
Whatever you're doing differently now just keep going. Your results are incredible!!
Thanks Wes!
Wes, when you are juicing a lemon into your dish use your handy dandy sifter-strainer sitting on the rim of your pan...it will catch the seed and a bit of the meat. you can set it aside or pck out the seeds and toss the meat in the dish
So glad you are back!!
Wes, Oh my lanta! You are looking fine Brother! We have missed you & your recipe expertise! So glad to see you again! Thank you!
Haha! Thank you kindly! 🧡
I have made it out of your book, and it's delicious! Also good with blackberries or strawberries.
Finally!!! You are back and looking aMaZing! I admit…sometimes I watch you just to see your happy face and cheerful voice. You always lift my spirits.
Thank you so much!! 🧡
Thanks Wes! So glad to see you again.💖
Looking good Wesley!😍 It's blueberry season here so I have plenty in the fridge. Be aware that allulose isn't available in much of the world.
Been following you for years Wes and you are looking great! Congrats bud!
This looks amazing. I'm going to try it with fresh cherries this week !
Y.U.M. 🍒
So glad to hear you will be doing some of the old battles with updates!!! Also .... we are loving your cookbook too ;)
Wow! I can tell that you have lost even more weight! Looking really good Wes! I'm going to make this recipe next but I have tried your cornbread dressing recipe for this past Thanksgiving and some of my family loved it!
I'm so glad to see you back, your looking great. :)
Thank you so much!
Nice! Love this recipe I use black berries or raspberries when I make mine. Keep up the amazing work! And can’t wait to see the remake of older recipes 🤗🤗🤗
Glad to see you back. I remember how good these bars are. I'm trying them with allulose. We love using allulose for a sweetner. We make ice cream, simple syrups and it browns well.
Looking fabulous bring on 2023.....watching you from Australia 🇦🇺
Wes you look great! I'm a diabetic and I thank you so much for the wonderful recipes that help keep me on track. Please keep cooking ❤❤❤.
You look GREAT!!! Low-Carb is truly working for you. Would love to see more videos more often! 😀
Wow you look amazing welcome back this looks yummy can't wait to try. Also Steve mentioned you on his podcast today
Thank you, Marvella! I need to reach out to him!!! 🧡
Pretty much like this guy.
He's professional , funny, Informative and recipes look GREAT.
Wesley! So good to see you & you BE SKINNY!!! Good for you!
Allulose is STILL not available here in Gilbert, AZ! Ugh!
You read my mind! So want a good current cheesecake bar recipe. Thanks Wes!
Great to see you back! Looking forward to new battle videos with new recipes and alternate ingredients. Whenever you get back to doughnuts, please consider making Maria Emmerich's Boston Cream ones. Will love to see you revisit pizza crusts as well. Please also consider those of us with nut allergies to provide coconut flour variations. Thanks!
Excited to see you back, Wes!! And you look mahvelllllous!! Anxious to try this recipe also, since I love blueberries. So glad you are back makin' it all happen...and being healthier too!
So glad to have you back! You look FANTASTIC
Wes Trader Joe’s use to see allulose mixed with monk fruit, it was very tasty. Haven’t been able to find it again lately so I just started mixing my own blend with both..🤷🏻♀️.. love it!
Happy that you are back. Can't wait to see what's next.
Thanks, Rose! :-)
There's cherry and apple sugar free pie filling that's comes in the can that's perfect for this too!
Hi, Wes! You look absolutely wonderful!! Great to see you back! God bless you, hun!
You are looking so slim!!!
Have you done anything differently? Your hard work shows!
This is perfect timing! I have some fresh blueberries that I bought a couple of days ago that are quickly becoming UNfresh!😂 This is perfect! And I'm feeling pretty dumb since I've got the book!
So glad to see you back here. I look things up in here all the time and just yesterday I decided I wanted gingerbread so rewatched that battle. That satisfied me, though, so I didn't make it after all! But I'm definitely making this (half recipe because it's just me) for a snack later tonight. ❤
Thanks, Lucinda! Hope all is well! 🧡
You are looking so slim and healthy! Good for you!
You are looking GREAT!! Glad to see you back.
Thank you!! 🧡
I'm happy to see you back, Wes!
Oh my goodness I haven't seen you in a while you look marvelous. Congratulations on your weight loss.
Bravo!!!!!
So glad you're back sure have missed your humerus fun and engaging way of cooking
Welcome back, hon!!! You're looking awesome! Prayers that things are going better for you and yours!!! Hugs and keep up the awesome work! God bless! 😄
Thank you so much!! 🧡
Great to have you back 🙂
Dipping sauces!!! Like sweet and sour, tartar, cocktail and things like that. I just found your channel less than a week ago. I LOVE it and have been binge watching. I'm back on low carb and watching all your videos, its been so nice to know others have sometimes struggled. I love the way you do your channel and your purple pan. You are a great!! In looking for recipes I have made some that are not good, so the battles are great. I have already ordered your book because I like watching you so much. I plan on making your chicken and stuffing recipe in the next couple of days.
Yes, I second this (re: dipping sauces)!! I need a good sweet & sour one - pretty please :)
You always looked good--you look even better now! Thanks for starting a new series.
Thanks, Anne!
🎉Glad you're back! You made this cheesecake look easy...and delicious. Looking forward to trying it! Thanks for posting!
droooolllling....cannot WAIT to make this! (and I LOVE the cookbook! bought it as soon as it came out!)
WOW look at you! You look fab. Hope you'll speak to this in a future video, I'm sure everybody would love to know how you got so svelte since we last saw you! I don't have Facebook or any of the other social media spots so I'm very happy to see you back on RUclips. GREAT idea to revisit past recipes using the newer ingredients now available!
So great to see you back. We love cheesecake and I will try out this recipe this winter to chase away the blues!
Hope you enjoy!
How did this just pop up today? Wow! As all the others have already stated. You look great, almost unrecognizable. Glad you are back.
I like the idea of allulose as it actually has been said to lower sugar
Thank you! Cannot wait to make this recipe. I absolutely love cheesecake, but can never seem to get it quite perfect. Hopefully this time it will be 😉 I LOVE watching your videos. You are such a gentleman! 😊
🧡
Welcome back. You've been missed.
Welcome back, you have been missed and you look fantastic!!
I have your cookbook and love it!
Thank you so much! 🧡