Tag: dessert

Celebrating 100 Subscribers with High-Protein Low-Carb Tiramisu!

Lisa Kidd

I can hardly believe it—Bariatric Living with Lisa has reached 100 subscribers! 🎉💯

This may be my first 100 subscribers, but each and every one of them is incredibly special to me. I wanted to create a video that was more than just a recipe. I wanted to celebrate the people who have supported my channel and let them know how truly grateful I am.

To celebrate, I made a special High-Protein, Low-Carb Tiramisu! ☕🍫

A Special 100 Subscriber Celebration

For the video, I created a fun celebration setup with confetti falling over the words “100 Subscribers.” I also made a special dessert with the number 100 candles to mark this milestone.

Then I took everyone into the kitchen with me to make a healthier version of one of my favorite classic desserts: tiramisu!

After making the dessert, I returned to the celebration area for a taste test. It was such a fun way to celebrate this milestone with everyone who has supported my channel.

High-Protein Low-Carb Tiramisu

This tiramisu begins with homemade coconut-flour ladyfingers. The recipe combines separated eggs, sifted coconut flour, sweetener, vanilla, and whey protein powder to create the ladyfingers. The batter is carefully folded together to help preserve the air whipped into the egg whites before being piped and baked.

Once cooled, the ladyfingers are lightly flavored with espresso. Because coconut flour absorbs liquid quickly, they need to be handled carefully. The recipe recommends dipping them very quickly or drizzling the espresso over them instead of soaking them for too long.

The creamy filling is made with mascarpone cheese, heavy whipping cream, Splenda, and vanilla extract. The whipped cream is folded into the sweetened mascarpone mixture to create a creamy filling for the tiramisu.

The tiramisu is assembled by layering the espresso-treated ladyfingers with the mascarpone cream. After the final layer of cream, the top is dusted with unsweetened cocoa powder. The dessert then needs to chill for several hours, with overnight chilling recommended in the recipe for the best texture.

Thank You for 100 Subscribers!

I am so thankful for everyone who has watched my videos, subscribed to my channel, left comments, shared my content, or simply taken the time to stop by and spend a few minutes with me.

Bariatric Living with Lisa is about more than just recipes. It is about finding ways to enjoy food, creating healthier versions of recipes, sharing bariatric-friendly ideas, and enjoying life along the way.

I am so excited to see where this journey takes us next!

Thank you for being part of the Bariatric Living with Lisa family. ❤️

Here’s to the next milestone! 🎉💯

Watch the Celebration Video

Come celebrate 100 subscribers with me and watch me make this High-Protein Low-Carb Tiramisu!

Lisa’s High Protein Low Carb Tiramisu

Nut-Free Keto Ladyfingers Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: 21 ladyfingers [12]

Ingredients

  • 5 large eggs, separated (room temperature), but really needed 6 large eggs, separated.
  • ½ cup coconut flour, sifted
  • ½ cup Splenda (divided into two ¼-cup portions)
  • ¼ cup unflavored whey protein powder (helps provide structure so they don’t deflate), but really could use less, about a 1/8 cup.
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar (optional, helps stabilize the egg whites)
  • Pinch of salt [6, 7, 13, 14, 15]

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. [6, 12, 16]
  2. Whip the egg whites with a pinch of salt and the cream of tartar using an electric mixer until foamy. Slowly rain in ¼ cup of your sweetener, whipping continuously until you achieve very stiff peaks. Set aside. [6, 7, 17, 18, 19]
  3. Beat the egg yolks in a separate bowl with the remaining ¼ cup of sweetener and vanilla extract for 3–4 minutes until thick, pale, and ribbons form. [6, 7, 20]
  4. Combine the dry ingredients by whisking the sifted coconut flour and whey protein powder together in a small bowl. [6, 21]
  5. Gently fold the mixtures together. Use a rubber spatula to fold a third of the whipped egg whites into the yolk mixture. Alternating in batches, gently fold in a portion of the flour mixture and the remaining egg whites. Mix very gently to avoid deflating the air bubbles. [6, 22]
  6. Pipe the ladyfingers by transferring the batter into a pastry bag fitted with a wide, round tip. Pipe 3-inch long logs onto your lined baking sheet, leaving an inch between each one. [6, 12, 23, 24]
  7. Bake for 12–15 minutes until the edges are golden brown and the tops feel lightly springy. [6, 25]
  8. Cool completely on the baking sheet before moving them. They will crisp up slightly as they cool down. [6, 26, 27]

Pro Tips for Success

  • Sift the Flour: Coconut flour is notoriously clumpy. Sifting it ensures it incorporates smoothly without leaving chalky pockets in your delicate batter.
  • Watch the Coffee Soak: If you are using these for a keto tiramisu, dip them into the espresso quickly. Coconut flour sponges soak up liquid much faster than wheat or almond flour versions and can fall apart if left submerged for more than a second or two. [1, 6, 7, 28, 29]

2. The Espresso Dip Strategy

Coconut flour acts like a dense sponge. If you submerge these ladyfingers like traditional wheat ones, they will dissolve into paste. [4]

  • The Technique: Do not submerge them. Instead, pour your espresso into a wide, shallow bowl. Take a ladyfinger and drop it into the liquid, counting “one” (about 0.5 seconds), flip it instantly, count “two”, and remove it immediately. [4, 8, 9]
  • Alternative Method: Lay all your baked ladyfingers flat in your Tiramisu dish first. Use a pastry brush or a teaspoon to gently drizzle the espresso over each cookie. This gives you total control over the moisture. [10, 11]
  • Sweetening the Espresso: Add 2 tablespoons of Granulated Splenda directly into your warm espresso before dipping to counteract the intense bitterness. [10, 11]

3. Making the Splenda Mascarpone Cream

To complete your Keto Tiramisu, replace the traditional sugar in the cream filling using this quick keto assembly: [12]

Ingredients

  • 8 oz (250g) Mascarpone cheese, room temperature
  • 1 cup Heavy whipping cream, chilled
  • ⅓ cup Granulated Splenda
  • 1 tsp Vanilla extract
  • Unsweetened cocoa powder (for dusting) [4, 8, 10, 13, 14]

Instructions

  1. Whip the cream: In a cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Set aside.
  2. Blend the cheese: In a separate bowl, beat the room-temperature mascarpone cheese and the ⅓ cup of Splenda together until completely smooth and creamy.
  3. Fold: Gently fold the whipped cream into the sweet mascarpone mixture using a rubber spatula until combined.
  4. Assemble: Layer your lightly-espresso-soaked ladyfingers at the bottom of a dish. Spread half the cream on top. Add a second layer of soaked ladyfingers, followed by the remaining cream.
  5. Chill: Dust the top generously with unsweetened cocoa powder. Cover and refrigerate for at least 4 to 6 hours (overnight is best). This chilling window is mandatory for coconut flour ladyfingers to set firmly and mimic the texture of traditional Tiramisu.

What should I make to celebrate the next milestone? Let me know in the comments! 💬

Soft & Delicious Cottage Cheese Protein Cookies

Lisa Kidd

If you’re craving cookies but want something a little healthier, these Cottage Cheese Protein Cookies are going to become one of your favorites!

I know cottage cheese in cookies might sound unusual, but trust me—it creates a wonderfully soft texture while adding extra protein. Combined with rolled oats, peanut butter, and sugar-free salted caramel syrup, these cookies are hearty, satisfying, and naturally sweet without tasting “healthy.”

One of my favorite things about this recipe is how simple it is. Everything mixes together in one bowl, and they’re ready in just minutes. The biggest tip is not to overbake them. Pull them from the oven after about 11 minutes, and they’ll stay soft and tender inside.

Ingredients

  • 1 cup cottage cheese
  • 2 cups rolled oats
  • ½ cup peanut butter (or almond butter)
  • ¼ cup Salted Caramel Skinny Syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • Pinch of salt
  • Optional: Sugar-free chocolate chips or raisins

Directions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Mix together the cottage cheese, oats, and peanut butter.
  3. Stir in the Skinny Syrup, vanilla, cinnamon, baking powder, and salt until a thick dough forms.
  4. Fold in chocolate chips or raisins if desired.
  5. Scoop the dough onto the baking sheet using a small cookie scoop.
  6. Flatten each cookie slightly since they won’t spread much while baking.
  7. Bake for 11 minutes.
  8. Allow the cookies to cool for 5–10 minutes before enjoying.

My Tips

  • Blend the cottage cheese first if you’d like a smoother cookie.
  • Don’t overbake them—they’re best when they’re still soft in the center.
  • Store leftovers in an airtight container in the refrigerator for an easy grab-and-go protein snack.

These cookies are a wonderful option for anyone following a bariatric lifestyle, trying to increase their protein intake, or simply looking for a healthier alternative to traditional cookies.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know if you added sugar-free chocolate chips, raisins, or another fun mix-in.

Happy baking!

– Lisa ❤️ | Bariatric Living with Lisa

High Protein Dalgona Coffee (30g Protein)

Lisa Kidd

If you’ve never tried Dalgona coffee before, you’re in for a treat! This viral whipped coffee is incredibly creamy and delicious, and I’ve given it a bariatric-friendly makeover by pairing it with a 30-gram vanilla protein shake.

The result is a rich, coffeehouse-style drink that’s low in sugar, packed with protein, and surprisingly easy to make at home.

Why You’ll Love This Recipe

  • 30 grams of protein
  • Bariatric-friendly
  • Low in sugar
  • Rich and creamy texture
  • Easy to make in just a few minutes
  • Feels like a gourmet coffee shop drink

Ingredients

Whipped Coffee

  • 2 Tablespoons instant coffee (I used Decaf Nescafé Gold Espresso)
  • 1 Tablespoon Splenda
  • 1 Tablespoon Vanilla Caramel Crème Skinny Syrup
  • 2 Tablespoons very hot water

Coffee Base

  • Ice
  • Skinny Mixes Sugar-Free Caramel Sauce
  • Skinny Mixes Sugar-Free Marshmallow Sauce
  • One 30-gram vanilla protein shake

Instructions

  1. Add the instant coffee, Splenda, skinny syrup, and hot water to a small bowl or glass.
  2. Using a handheld frother, whip the mixture until it becomes thick, fluffy, and several times its original volume.
  3. Drizzle the inside of a serving glass with sugar-free caramel and marshmallow sauces.
  4. Fill the glass with ice.
  5. Pour in your vanilla protein shake.
  6. Spoon the whipped coffee over the top.
  7. Stir everything together before drinking and enjoy!

My Thoughts

This drink honestly tastes like dessert in a glass. The fluffy coffee melts into the creamy protein shake, creating a smooth, velvety texture with just the right amount of sweetness. The caramel and marshmallow drizzle take it to another level and make it feel like a specialty coffeehouse drink without all the sugar.

If you’re looking for new ways to enjoy your daily protein, this recipe is a fun and delicious option.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know your favorite sugar-free syrup combinations.

Happy sipping!

— Lisa

Sugar-Free Peach Pineapple Cobbler

Lisa Kidd

If you’ve been craving a warm, comforting dessert but still want to keep things lighter, this Sugar-Free Peach Pineapple Cobbler is such a delicious option. It’s sweet, fruity, easy to make, and comes together with just a few simple ingredients.

I love recipes like this because they let me enjoy a comforting dessert while still being mindful of my bariatric lifestyle and my goal of making better choices without feeling deprived. This cobbler combines juicy peaches, fresh pineapple, Zero Sugar Yellow Cake Mix, and butter for a golden, bubbly dessert that tastes like summer in every bite.

Why You’ll Love This Recipe

  • Easy to make with just a handful of ingredients
  • Uses Zero Sugar Yellow Cake Mix for a lower-sugar twist
  • Perfect for family dinners, potlucks, cookouts, or holidays
  • Delicious served warm on its own or with a lighter whipped topping

Ingredients

  • 3 cans sliced peaches in their own juice, drained (reserve the juice)
  • 1 fresh pineapple, cubed
  • 1 box Zero Sugar Yellow Cake Mix
  • 20 pats of butter
  • 2 Tbsp cornstarch

How to Make Sugar-Free Peach Pineapple Cobbler

  1. Preheat your oven to 375°F.
  2. Drain the peaches and set the juice aside.
  3. Add the peaches and cubed pineapple to a 9×13 baking dish.
  4. In a small bowl, whisk 2 tablespoons cornstarch into the reserved peach juice until completely dissolved.
  5. Pour the peach juice mixture evenly over the fruit.
  6. Sprinkle the Zero Sugar Yellow Cake Mix evenly over the top.
  7. Place pats of butter all across the top of the cake mix.
  8. Bake for 30–40 minutes, or until the cobbler is golden brown and bubbly.

Tips for Success

  • Make sure the cornstarch is fully dissolved in the peach juice so it helps thicken the fruit mixture evenly while baking.
  • Spread the butter across the top as evenly as possible so the cake mix bakes up golden.
  • If you want to make serving easier, let the cobbler rest for a few minutes after baking so it can set up slightly.

A Sweet Treat with a Lighter Twist

One of my favorite things about recipes like this is that they still feel fun and indulgent, but with a few swaps that better fit a healthier lifestyle. The peaches and pineapple bring plenty of natural sweetness and flavor, while the Zero Sugar cake mix helps keep it simple and lower in sugar than a traditional cobbler.

If you try this recipe, I’d love to hear what you think! And if you enjoy bariatric-friendly recipes, lighter comfort foods, and realistic healthy living inspiration, make sure you follow along with me on Bariatric Living with Lisa.

Sugar-Free Mini Cinnamon Roll Cheesecakes (Bariatric Friendly)

Lisa Kidd

If you’re craving cinnamon rolls but want something portion-controlled and lower in sugar, these mini cinnamon roll cheesecakes are the perfect solution. They’re creamy, spiced just right, and finished with a swirl of sugar-free cream cheese icing to mimic a classic cinnamon roll.

The best part? They truly don’t taste sugar-free.

These are perfect for anyone living a bariatric lifestyle, watching sugar intake, or just wanting a lighter dessert that still feels indulgent.

Why You’ll Love This Recipe

  • Portion-controlled mini desserts
  • Lower in sugar
  • Rich, creamy texture
  • Classic cinnamon roll flavor
  • Crowd-pleasing and freezer-friendly

Flavor & Texture

The crust gives a buttery cinnamon crunch, followed by a smooth cheesecake center layered with brown sugar-style cinnamon filling. The icing on top brings everything together for that authentic cinnamon roll finish.

Bariatric Tips

  • Eat slowly and mind portions
  • Great for special occasions
  • Can be made ahead and refrigerated
  • Freeze extras for later treats

Ingredients

Crust

  • 3 oz Nutrail Cinnamon Pecan Keto Granola
  • 1 oz butter, melted

Cinnamon Brown Sugar Filling

  • 38 grams melted butter
  • 110 grams Splenda Magic Baker Brown Sugar
  • 19 grams all-purpose flour
  • ½ tablespoon cinnamon

Cheesecake Batter

  • 12 oz cream cheese, softened
  • ⅛ cup Splenda
  • ⅛ cup Splenda Magic Baker Brown Sugar
  • 2 eggs, scrambled before adding
  • 0.75 oz cornstarch
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2.7 fl oz heavy cream
  • Splash Jordan’s Skinny Mixes Butter Toffee Skinny Syrup (to taste)

Sugar-Free Cream Cheese Icing

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1¾ cups Swerve Confectioners Sugar

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 350°F.
  2. Add keto granola to a food processor and pulse until finely crushed.
  3. Add melted butter and blend until well combined.
  4. Divide evenly among 12 mini cheesecake cups and press firmly.
  5. Bake for 10 minutes, or until edges are lightly golden. Set aside to cool.

Step 2: Make the Cinnamon Filling

  1. In a bowl, combine melted butter, brown sugar substitute, flour, and cinnamon.
  2. Mix until fully combined.
  3. Set aside.

Step 3: Make the Cheesecake Batter

  1. In a blender or mixing bowl, combine:
    • cream cheese
    • Splenda
    • Splenda brown sugar substitute
    • cornstarch
    • cinnamon
    • vanilla
    • heavy cream
  2. Blend until smooth.
  3. Add scrambled eggs last and mix just until incorporated.
  4. Add a splash of Butter Toffee skinny syrup to taste.

Step 4: Assemble the Cheesecakes

  1. Before adding batter, place about ¾ of a cookie scoop of cinnamon filling on top of each crust.
  2. Use an ice cream scoop to evenly portion cheesecake batter into each cup.
  3. Sprinkle remaining cinnamon filling on top.

Step 5: Bake

  1. Place cheesecakes in a steam bath.
  2. Bake at 300°F for 20 minutes.
  3. Remove from oven and allow to cool completely.
  4. Refrigerate at least 2 hours to fully set.

Step 6: Make the Sugar-Free Cream Cheese Icing

  1. In a mixer, beat softened cream cheese and butter until smooth.
  2. Add vanilla and confectioners sweetener.
  3. Blend until fully combined and fluffy.

Step 7: Finish & Serve

  • Pipe or swirl cream cheese icing on top of each cheesecake to resemble a cinnamon roll.
  • Chill until ready to serve.

Final Thoughts

These mini cheesecakes are proof that you don’t have to give up dessert after bariatric surgery. You can still enjoy comforting flavors—just in smarter portions and with lower sugar.

If you make these, share them and tag Bariatric Living 101. I love seeing your creations! 💛

Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes

Lisa Kidd

The holidays are the perfect time for cozy flavors, and these Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes check all the boxes. They’re rich, creamy, perfectly spiced, and finished with just the right touch of salted caramel — without all the sugar.

These mini cheesecakes are portion-controlled, bariatric-friendly, and ideal for holiday gatherings, dessert trays, or just a special treat at home.

Ingredients

Crust

  • 5 oz Nutrail Cinnamon Pecan Keto Granola
  • 1.25 oz butter, melted

Cheesecake Batter

  • 12 oz cream cheese, softened
  • ¼ cup Splenda
  • ¼ cup 100% pumpkin puree
  • 2 eggs, scrambled before adding
  • 0.75 oz cornstarch
  • 1½ teaspoons pumpkin pie spice
  • Dash of cinnamon
  • ½ teaspoon vanilla
  • 2.7 fl oz heavy cream
  • 1 splash Jordan’s Brown Sugar Cinnamon Skinny Syrup (to taste)
  • 1 splash Jordan’s Caramel Skinny Syrup (to taste)
  • Toppings
  • Salted caramel salt
  • Skinny Mixes caramel sauce

Instructions

💡 Affiliate Note: I use both Jordan’s Skinny Syrups and Skinny Mixes products in this recipe. If you’re shopping Skinny Mixes, you can save 10% on your first order with my code BARIATRICLIVING101 at checkout.

Step 1: Make the Crust

  1. Add the keto granola to a food processor and pulse until finely crushed.
  2. Add melted butter and blend until well combined.
  3. Divide evenly among 12 mini cheesecake cups and press firmly.
  4. Bake at 350°F for 12 minutes, or until the edges are lightly golden.

Step 2: Make the Cheesecake Batter

  1. In a blender or mixing bowl, combine cream cheese, Splenda, pumpkin puree, cornstarch, pumpkin pie spice, cinnamon, vanilla, and heavy cream.
  2. Blend until smooth.
  3. Add scrambled eggs last and blend just until incorporated.
  4. Add a splash of both skinny syrups to your desired sweetness.

Step 3: Bake

  1. Use an ice cream scoop to evenly portion batter into each crust.
  2. Place cheesecakes in a steam bath.
  3. Bake at 300°F for 20 minutes.

Step 4: Cool & Finish

  1. Remove from oven and immediately sprinkle salted caramel salt on top while warm.
  2. Let cool completely, then refrigerate for at least 2 hours to set.
  3. Drizzle with Skinny Mixes caramel sauce before serving.

These mini pumpkin cheesecakes are a must-have for the holiday season. They’re festive, flavorful, and a great way to enjoy dessert while staying mindful of sugar and portions.

If you try this recipe, let me know how it turns out — and don’t forget to check out more sugar-free and bariatric-friendly recipes here on Bariatric Living! 🧡

☕ Cozy Hot Pumpkin Spice Latte (Low Carb, Sugar-Free & Bariatric-Friendly)

Lisa Kidd

As soon as the air starts to cool and the leaves begin to change, I instantly crave all things pumpkin spice. 🍁 There’s just something about that warm, cozy flavor that feels like a hug in a mug! But if you’ve had bariatric surgery or are living a low-carb lifestyle, most traditional pumpkin spice lattes from coffee shops are loaded with sugar — and that’s a no-go for me.

So, I created my own version: a Hot Pumpkin Spice Latte that’s sugar-free, low-carb, and still gives you all the creamy, comforting fall vibes you love. The best part? It’s quick, easy, and totally customizable with your favorite Skinny Mixes flavors.

✨ Why You’ll Love This Recipe

  • ✅ Sugar-Free & Low Carb
  • ✅ Bariatric-Friendly
  • ✅ Warm, Cozy, and Creamy
  • ✅ Tastes like it came from a coffee shop — without the sugar crash!

🧡 Ingredients

  • 1/8 to 1/4 cup heavy cream
  • 1 tablespoon pumpkin purée (not pumpkin pie filling)
  • A splash of Jordan’s Pumpkin Spice Skinny Syrup
  • A splash of Jordan’s White Chocolate Mocha Skinny Syrup
  • A couple dashes of pumpkin pie spice
  • Pumpkin spice coffee (brewed hot)
  • Optional toppings:
    • Salted Caramel Salt
    • Jordan’s Skinny Mixes Caramel Sauce
    • Ground cinnamon

👩‍🍳 Directions

  1. In a small pot, pour your heavy cream over medium heat.
  2. Add pumpkin purée, Pumpkin Spice Skinny Syrup, White Chocolate Mocha Skinny Syrup, and a couple dashes of pumpkin pie spice.
  3. Stir well as the mixture heats up — you’ll start to see tiny bubbles forming around the edges. That’s your cue it’s ready!
  4. Pour the mixture into your favorite mug and froth it up.
  5. Add your hot pumpkin spice coffee and give it a gentle stir.
  6. Garnish with a sprinkle of Salted Caramel Salt, a drizzle of Caramel Sauce, and a dash or two of cinnamon.
  7. Sip, relax, and enjoy your cozy fall moment! ☕

💡 Tips

  • You can swap the heavy cream for unsweetened almond milk or half-and-half if you prefer it lighter.
  • Try other Skinny Mixes flavors like Butter Toffee or Vanilla Caramel Crème for fun twists.
  • Want extra protein? Add a scoop of unflavored or vanilla protein powder and blend until smooth.

🧁 About Bariatric Living

Hi, I’m Lisa — a Pastry Chef turned Digital Creator who’s transformed her love of baking into a bariatric-friendly lifestyle. Through Bariatric Living, I share protein-forward, low-carb recipes that prove healthy eating doesn’t have to mean giving up your favorites.

If you’re looking to make delicious, sugar-free versions of the foods and drinks you love, you’re in the right place. 💛

✨ Use my code BARIATRICLIVING101 for 10% off your first Skinny Mixes order: https://www.skinnymixes.com/?rfsn=8883966.89cdda&utm_source=refersion&utm_medium=affiliate&utm_campaign=8883966.89cdda

#BariatricLiving #PumpkinSpiceLatte #LowCarbDrinks #SugarFreeLatte #HealthyCoffee #FallRecipes #CozyVibes #ProteinCoffee #BariatricFriendly #WeightlossJourney

🍰 Mini Sugar-Free Low Carb New York Style Cheesecakes with Blueberry Sauce

Lisa Kidd

Perfect for the Holidays!

There’s something about cheesecake that feels luxurious — creamy, rich, and just a little indulgent. But what if you could enjoy that same classic flavor without the sugar or guilt? These Mini Sugar-Free, Low Carb New York Style Cheesecakes are proof that healthy eating doesn’t mean giving up dessert!

Each mini cheesecake starts with a cinnamon pecan granola crust, baked just until golden. The filling is a smooth blend of cream cheese, vanilla, and a touch of sweetness from Jordan’s Skinny Syrups — giving you that classic New York-style flavor with a low-carb twist.

The real magic happens when you top them with a sugar-free blueberry sauce, thickened perfectly with a cornstarch slurry. It adds just the right touch of tartness and color — beautiful enough for a holiday dessert table, but easy enough for any day of the week.

🧁 Mini Sugar-Free, Low Carb New York Style Cheesecakes

Makes: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: ~3 hours

⭐ Ingredients

Crust

  • 5 oz Nutrail Cinnamon Pecan Keto Granola
  • 1.25 oz melted butter

Cheesecake Batter

  • 12 oz softened cream cheese
  • ¼ cup Splenda (or your preferred sugar-free sweetener)
  • 2 eggs, lightly scrambled
  • 0.75 oz cornstarch
  • ½ teaspoon Vanilla Bean Paste
  • 2.7 fl oz heavy cream
  • 2 splashes Jordan’s French Vanilla Skinny Syrup (adjust to desired sweetness)

Blueberry Sauce

  • 24 oz frozen blueberries
  • ¼ cup Jordan’s French Vanilla Skinny Syrup (or Blueberry Cobbler flavor if you have it)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

👩‍🍳 Instructions

Step 1: Make the Crust

  1. Add the Nutrail Cinnamon Pecan Keto Granola to a food processor.
  2. Pulse until finely crushed.
  3. Add the melted butter and blend again until combined.
  4. Divide evenly into 12 lined muffin cups, pressing down firmly to create the crust base.
  5. Bake at 350°F (175°C) for about 12 minutes, or until the edges are golden brown. Set aside to cool.

Step 2: Prepare the Cheesecake Batter

  1. In a mixing bowl, beat softened cream cheese until smooth and creamy.
  2. Add Splenda, cornstarch, vanilla bean paste, and heavy cream. Mix until combined.
  3. Pour in the two beaten eggs last and mix until smooth.
  4. Add your Jordan’s French Vanilla Skinny Syrup for added sweetness and blend gently.
  5. Use an ice cream scoop to portion the batter evenly over the cooled crusts.

Step 3: Bake the Cheesecakes

  1. Place the muffin tin inside a larger baking pan filled with about 1 inch of hot water to create a steam bath.
  2. Bake at 300°F (150°C) for 30 minutes, or until centers are just set.
  3. Remove from oven and allow to cool completely.
  4. Refrigerate for at least 2 hours to fully set.

Step 4: Make the Sugar-Free Blueberry Sauce

  1. In a saucepan, combine frozen blueberries and Jordan’s Skinny Syrup.
  2. Bring to a boil, then reduce to low and simmer until berries break down and the sauce starts to thicken.
  3. In a small bowl, mix cornstarch and water to make a slurry.
  4. Stir the slurry into the blueberries and cook for 1 minute, until the sauce thickens to your liking.
  5. Remove from heat and let cool.

Step 5: Assemble & Enjoy!

Once your cheesecakes are chilled and set, spoon the blueberry sauce over each mini cheesecake. Garnish with a few fresh blueberries or a dollop of sugar-free whipped cream if desired.

Keep them stored in the refrigerator until ready to serve — they taste even better the next day!

💡 Tips & Notes

  • You can make these up to 3 days ahead — perfect for holiday prep!
  • Try swapping in raspberries or strawberries for a fruity twist.
  • If you don’t have Vanilla Bean Paste, pure vanilla extract works just as well.

🎄 Why You’ll Love This Recipe

These mini cheesecakes are everything you want in a holiday dessert — rich, creamy, portion-controlled, and made with better-for-you ingredients. Whether you’ve had bariatric surgery or simply want to live a protein-forward, low-carb lifestyle, these are a dessert you’ll feel great about enjoying and sharing!

💬 Final Thoughts

Healthy living is all about balance — and dessert can absolutely be part of that! These little cheesecakes are a delicious reminder that you don’t need sugar to make something sweet and satisfying.

So go ahead and bake up a batch for your next gathering, or keep them in your fridge as a little treat for yourself. You’ve earned it!

#BariatricLiving, #LowCarbDessert, #SugarFreeCheesecake, #KetoDessert, #HealthyDessert, #SugarFree, #HolidayDesserts, #BlueberrySauce, #BariatricRecipes, #LowCarbLiving, #SugarFreeBaking, #KetoFriendly

🎃 Pumpkin Spice Butter Toffee Protein Coffee

Lisa Kidd

A Cozy Fall Treat That’s High Protein and Bariatric-Friendly!

There’s just something about fall that makes me crave everything pumpkin spice — but after bariatric surgery, I’ve learned how to enjoy all those seasonal favorites in a protein-forward and low-carb way. That’s how this Pumpkin Spice Butter Toffee Protein Coffee was born! It’s creamy, cozy, and tastes like dessert in a cup — without all the sugar and calories.

This drink gives you the best of both worlds: the warm spice of pumpkin with a buttery toffee twist. Plus, it’s packed with protein to help keep you full and fueled throughout the day.

☕ What You’ll Need

Protein Coffee Base:

  • 1 cup of Pumpkin Spice Coffee
  • 1 Vanilla Protein Shake (I use Elevation from Aldi)
  • A splash of Jordan’s Pumpkin Spice Skinny Syrup
  • A splash of Jordan’s Butter Toffee Skinny Syrup
  • A swirl of Jordan’s Salted Caramel Sauce (around your cup)
  • 6 ice cubes

Pumpkin Cold Foam:

  • About 1/8 cup of heavy cream
  • 1 Tablespoon pumpkin puree
  • A drizzle of Jordan’s Pumpkin Spice Skinny Syrup
  • A sprinkle of pumpkin pie spice

🧡 How to Make It

  1. Prepare the coffee: Brew one cup of Pumpkin Spice Coffee.
  2. Swirl your cup: Drizzle some Salted Caramel Sauce around the inside of your cup for that extra fall sweetness.
  3. Pour coffee over ice.
  4. Add protein & flavor: Pour in your vanilla protein shake and add splashes of the Pumpkin Spice and Butter Toffee syrups. Give it a good stir.
  5. Make the cold foam: In a small cup, add your heavy cream, pumpkin puree, syrup, and pumpkin pie spice. Froth it until thick and creamy.
  6. Top it off: Pour the cold foam over your iced protein coffee, sprinkle a little extra pumpkin pie spice on top, and enjoy!

✨ Why You’ll Love It

  • High in protein, low in carbs
  • Perfect for bariatric patients (or anyone living a healthier lifestyle!)
  • Tastes like fall in a cup
  • Can be made in under 5 minutes

This is one of my go-to drinks during fall — it satisfies that pumpkin spice craving while helping me stay on track with my goals.

💬 Share the Love

If you try this recipe, tag me on social media @BariatricLiving101 and show me your fall coffee creations!
And don’t forget — you can use code BARIATRICLIVING101 for 10% off your first order at http://www.skinnymixes.com 🧋

#ProteinCoffee #BariatricLiving #PumpkinSpice #LowCarbCoffee #HighProteinRecipe #SkinnyMixes #FallVibes #HealthyCoffee #BariatricFriendly

High Protein Banana Cream Pudding | Sugar-Free Bariatric-Friendly Dessert

Lisa Kidd

This creamy High Protein Banana Cream Pudding is light, sugar-free, and perfect post-bariatric surgery. Made with Greek yogurt and sugar-free pudding mix, it’s the perfect sweet treat that fits your goals!

🍨 A Dessert You Can Feel Good About

There are days when you just need something sweet — a little comfort in a bowl. But after bariatric surgery, finding desserts that satisfy that craving without derailing your progress can be tricky.

That’s why I love this High Protein Banana Cream Pudding. It’s light, creamy, and tastes just like banana cream pie — only this version is sugar-free, low-carb, and packed with protein.

It’s one of those recipes that feels indulgent but supports your goals, reminding you that life after surgery can still taste delicious.

💛 Why You’ll Love This Recipe

✔️ High in protein — thanks to Greek yogurt
✔️ Sugar-free & low-carb — no added sugar, no guilt
✔️ Quick & easy — ready in minutes, no baking required
✔️ Creamy & comforting — the perfect texture and flavor combo

🥣 Ingredients You’ll Need

  • 5.3 oz vanilla light Greek yogurt
  • ½ tablespoon sugar-free vanilla pudding mix
  • ½ tablespoon sugar-free banana cream pudding mix
  • 2 dollops sugar-free Cool Whip (for that mousse-like texture)
  • 1 banana, sliced
  • A sprinkle of keto Nutrail cinnamon pecan granola for crunch
  • Extra Cool Whip for topping

👩‍🍳 Directions

  1. In a small bowl, combine Greek yogurt and both pudding mixes. Stir until smooth and thick.
  2. Fold in two dollops of sugar-free Cool Whip to make it light and fluffy.
  3. Slice the banana and layer it in your serving dish.
  4. Spoon the pudding mixture over the banana slices.
  5. Sprinkle granola on top for a bit of texture and crunch.
  6. Add a final dollop of Cool Whip on top — and enjoy!

✨ Tips & Variations

  • Use different pudding flavors like chocolate, butterscotch, or cheesecake for variety.
  • Swap banana for berries if you want to lower the carbs.
  • Chill for 30 minutes before serving for an extra creamy texture.

💬 From My Bariatric Journey to Yours

After surgery, our relationship with food changes — but that doesn’t mean food can’t still bring joy. Recipes like this remind me that we can nourish our bodies and our souls at the same time.

This High Protein Banana Cream Pudding hits that perfect balance: sweet, creamy, comforting, and completely guilt-free. It’s proof that you can love dessert and still love your goals. 💛

🍌 Nutrition Benefits (Approximate)

  • High in protein
  • Low in sugar
  • Lower carb
  • Source of calcium and probiotics

💪 Perfect For:

  • A quick and satisfying dessert
  • A sweet mid-day pick-me-up
  • A post-surgery treat that still fits your plan

If you try this recipe, tag me @BariatricLiving101 — I’d love to see your version!
And if you’re craving more protein-forward, low-carb recipes, make sure to subscribe to Bariatric Living for weekly recipes and inspiration.