Southwestern Marinated Tri-Tip Salad

tri-tipby Karen Frazier

Looking for an easy grilled meal with big flavor payoff? This is what’s on the Frazier table tonight…it’s delicious, low-carb, paleo, healthy, and easy to make. It takes less than 30 minutes of active time.

For the steak:

  • 8 garlic cloves
  • 1 bunch green onions, roughly chopped
  • 1 jalapeno, seeds and ribs removed and roughly chopped
  • Juice of 3 limes
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 pounds tri tip steaks

For the salad:

  • 6 cups iceberg lettuce
  • 12 cherry tomatoes, halved
  • 1 bunch green onions, sliced
  • 1 avocado, peeled and pitted
  • Juice of 2 limes
  • 2 garlic cloves, finely minced
  • 1/4 cup chopped, fresh cilantro
  • 1/2 teaspoon sea salt
  • 1/2 to 1 teaspoon finely chopped jalapeno, seeds and ribs removed
  • 3 tablespoons extra virgin olive oil

For the steak:

  1. In a food processor, combine the garlic, green onions, jalapeño, lime juice, sea salt, cilantro, and olive oil. Process until it forms a paste. Set aside one tablespoon of the paste.
  2. Marinate the steaks in the cilantro mixture for two to four hours.
  3. Heat your grill to medium-high.
  4. Wipe away any excess marinade.
  5. Grill the steaks until medium-rare, five to seven minutes per side.
  6. Rest the steak for ten minutes. Then, slice it into slices against the grain. Toss the warm steak with the reserved marinade.

For the salad:

  1. In a large bowl, toss the lettuce, tomatoes, green onion.
  2. In a blender or food processor, combine the avocado, lime juice, garlic, cilantro, salt, jalapeño, and olive oil. Blend until smooth.
  3. Toss the dressing with the salad.
  4. Top with the sliced steak.

photo credit: Tri Tip Dinner via photopin (license)

Advertisements

Start Your Slow Cookers

I tend to like slow cooker food best in fall and winter – because it is warming and hearty. It’s also a great way to save time in the kitchen. Here’s a paleo slow cooker cookbook I wrote I think you’ll like…

paleo slow cooker

 

Clam Chowder (Paleo-Style)

clam chowderby Karen Frazier

Clam chowder….what can I say? It’s a family favorite, but with my Celiac disease and dairy allergy, I’ve had to make it over in a way that works for my diet. This version is made with anti-inflammatory ingredients, and it’s lowish in carbs and paleo, so it’s perfect for people with all sorts of inflammatory autoimmune conditions, like Hashimoto’s thyroiditis.

  • 6 slices pepper bacon, cut into pieces
  • 1 fennel bulb, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 4 carrots, peeled and chopped
  • 8 cups bone broth
  • 2 (6-ounce) cans clams, undrained
  • 1 celery root (celeriac), peeled and cut into half-inch cubes
  • 2 teaspoons dried thyme
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • Pinch red pepper flakes (or to taste – I like mine a bit on the spicy side)
  • 3 tablespoons arrowroot powder
  • 3 tablespoons water
  • 1 tablespoon chopped fennel fronds
  1. In a large pot, cook the pepper bacon on medium-high until it is browned. Remove the bacon from the fat in the pot with a slotted spoon and set it aside.
  2. To the fat in the pan, add the fennel, celery, onion, and carrot. Cook, stirring occasionally, until the vegetables begin to brown, five to seven minutes.
  3. Add the bone broth, scraping any browned bits from the bottom of the pan with the side of a spoon.
  4. Add the clams, celery root, thyme, tarragon, pepper, salt, and pepper flakes. Bring to a simmer. Reduce to medium-low and cook until the celery root is tender, about 10 minutes.
  5. In a small bowl, whisk together the arrowroot powder and water. Pour it into the soup in a thin stream, stirring constantly. Simmer, stirring, until the chowder thickens slightly, about three minutes more.
  6. Stir in the reserve bacon and the fennel fronds.

photo credit: Pike Place Chowder via photopin (license)

Peanut Butter Fudge Pie

pieby Karen Frazier

If you’re on a low-carb or gluten-free diet, you can still enjoy sweets from time to time. This peanut butter fudge pie is easy to make, low in carbs, and it has a chocolatey nut crust, so it’s gluten-free and dairy-free, as well. To make it paleo (but not low-carb), you can replace the sweetener in the crust and the filling with pure maple syrup or honey to taste. I don’t like things to be super sweet, so I recommend doing the add a little sweetener and taste until you get to your desired level of sweetness, or the pie might not be sweet enough for you as written.

  • 1  1/2 cups pecans
  • 1/4 cup cocoa powder
  • 3/4 cup granulated Truvia (in the green plastic jar) or Swerve sweetener
  • 1/4 cup melted coconut oil
  • 4 ounces unsweetened chocolate
  • 1/2 cup peanut butter
  • 3 (14-ounce) cans coconut milk (full-fat), refrigerated overnight until the liquid separates from the cream (discard the liquid), or 2 cups coconut cream, divided
  • 2 teaspoons vanilla extract, divided
  • 15 to 20 drops of liquid stevia or liquid sucralose (or to taste – you may want more)
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a pie plate with coconut oil.
  3. In a food processor, pulse the pecans, cocoa powder, and Truvia or Swerve until well chopped, about 15 one-second pulses.
  4. Add the melted coconut oil and continue processing for 30 seconds.
  5. Press into the prepared pie plate. Bake the crust in the oven until browned and fragrant, 15 to 20 minutes. Allow to cool on a wire rack.
  6. In a small saucepan (or in the microwave), melt the chocolate and peanut butter, stirring to combine.
  7. In a large bowl, combine two of the cans of the coconut cream (just the thick part with the water poured off – about one and a half cups) with one teaspoon of the vanilla and the liquid stevia or sucralose.
  8. Add the melted chocolate and peanut butter. Beat until well combined.
  9. Pour into the cooled crust. Refrigerate until the filling hardens.
  10. In a medium bowl, combine the remaining one can of coconut cream (or a half cup of the cream without the liquid), the remaining teaspoon of vanilla, and stevia or sucralose drops to taste. Beat with an electric beater on high until fluffy, three to four minutes. Spread on the chilled pie. Return to the refrigerator until you are ready to serve.

photo credit: “Squared” Coconut Pie via photopin (license)

Coconut Blueberry Pancakes with Orange-Maple-Ginger Syrup

pancakesby Karen Frazier

Pancakes are a sometimes treat for us. I don’t do a lot of low-carb and paleo baking because I don’t want to get in the habit of eating baked goods. I prefer to stay pretty basic. However, from time to time, I get bit by the baking bug. While pancakes aren’t quite baking, they have a lot of similarities. In fact, with a few modifications this recipe also makes tasty muffins.

Coconut Blueberry Pancakes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, beaten
  • 1/4 cup melted coconut oil, plus more for cooking
  • A few drops liquid stevia
  • 1 teaspoon vanilla
  • 1 cup coconut milk
  • Organic blueberries
  1. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
  2. In another medium bowl, whisk together the eggs, coconut oil, stevia, vanilla, and coconut milk.
  3. Carefully fold the wet ingredients into the dry, stirring until just combined.
  4. Heat a skillet on medium-high. Grease it with the coconut oil.
  5. Ladle the pancakes onto the skillet, dropping blueberries on each pancake.
  6. Cook until the pancakes bubble, about four minutes. Flip and cook a few more minutes on the other side. Serve with the syrup.

Orange-Maple-Ginger Syrup

  • 1 cup Truvia (not the baking blend, which has sugar – the stuff in the green jar), Swerve sweetener, or granulated erythritol
  • 1 cup hot water
  • Zest of 1 orange
  • 3-4 slices ginger root
  • 1/2 teaspoon maple extract
  1. In a small saucepan, bring all ingredients to a simmer on medium-high heat, stirring occasionally. Simmer for five minutes.
  2. Turn off heat and allow the syrup to steep for one hour.
  3. Strain out solids.

The syrup won’t be thick like you’re used to, but it will add wonderful flavor to your pancakes.
photo credit: Blueberry & Ricotta Pancakes via photopin (license)

Cocktail Time: Experimenting with Low-Carb Cocktails

IMG_1582 (1)by Karen Frazier

In the wake of my visit to the Sandstone Distillery last weekend where I obtained some pretty spectacular spirits, last evening I gathered a few friends as a tasting panel and mixed up a few low-carb cocktails. I wanted to play with the flavors and see what I could come up with after really enjoying the flavor of my Orange-Bacon “New Fashioned” last weekend.

The Cocktails

Here, in the order of most successful to least successful (and trust me, they were all varying degrees of tasty) are our low-carb cocktails. Thanks to Andy Skinner, Kasci Lawrence, and my hubby Jim for acting as my guinea pigs! Each of the recipes below makes two to three cocktails unless otherwise indicated.

The Best! – Low-Carb Orange-Bacon Martini

Andy’s comment: “This is bleeping delicious.” Everyone agreed this the best of the night.

  • Juice of one orange
  • Juice of two limes
  • 2 shots Sandstone bacon whiskey (or you can try bacon-infused vodka here)
  • 1/2 to 1 shot of orange spice low-carb simple syrup (recipe below)
  • Ice

In a cocktail shaker, combine all ingredients. Shake to chill and strain into martini glasses. Garnish with orange slices.

In Second Place – but Still Tasty – Low-Carb Rasiltini

Raspberries, basil, anise…what’s not to like? This went down smoothly and had a wonderful flavor. Andy’s comment, “I love how the flavors keep coming long after I’m done sipping it.” He was right. It opened up on the palate endlessly, long after we’d savored our last sip.

  • 4 or 5 fresh raspberries
  • Juice of two limes
  • Juice of one orange
  • 2 shots Sandstone Distillery black gin (or try infusing gin or vodka with star anise)
  • 1/2 to 1 shot of raspberry, basil, fennel-infused low-carb simple syrup (recipe below)
  1. In a cocktail shaker, muddle the raspberries.
  2. Add the lime juice, orange juice, gin, syrup, and ice. Shake to chill. Strain into martini glasses. Garnish with additional raspberries.

Third Place but Yummy – Low-Carb Rosemary Lemon Drop

“Fresh and lemon-droppy,” Jim said, tipping back his glass for more. “Summery!” I noted. That’s what I was going for. “More rosemary,” Andy added, and I agree. I’ve added a touch more rosemary in this recipe than what we had last night to really infuse the flavor.

  • Juice of two lemons
  • Juice of one lime
  • 2 shots Sandstone Distillery rosemary vodka (or infuse your own vodka with rosemary)
  • 1/2 to 1 shot rosemary lemon infused low-carb simple syrup (recipe below)
  • Ice

In a cocktail shaker, combine all ingredients. Shake to chill. Strain into a martini glass. Garnish with a lemon twist and rosemary sprig.

My Favorite – Low-Carb Jalapeño Lime Kamikaze

This was my favorite, although others felt it was a bit too spicy. To tone down the heat, I’ve adjusted the amount of jalapeños used from what I did last night. Feel free to add as much heat as you want. Leaving the seeds from the jalapeños out will adjust the heat levels.

  • Juice of two to three limes
  • Juice of half an orange
  • 2 shots vodka
  • 2 to 3 (or more depending on taste preferences) slices of fresh jalapeño
  • 1/2 to 1 shot jalapeño-infused low-carb simple syrup (recipe below)
  • Ice

In a cocktail shaker, combine all ingredients. Shake until chilled. Strain into old-fashioned glasses filled with crushed ice. Garnish with a twist of lime.

Worth Trying – Low-Carb Blackberry Thyme Martini

I think this one could still use a bit of work to perfect it, but it wasn’t without its charms. Everybody drank it all – there wasn’t any left. “It kind of tastes like bubble gum,” Kasci noted. I agree – it was a bit sweeter than I typically like a drink, but you know what? We were a few cocktails in by this time and may have missed the nuances. The size of my pours may have been off…And it was still really tasty, particularly if you’re a blackberry fan. Perhaps in the future I’d replace the black gin with vodka to have more of the blackberry and thyme flavors with less licorice.

  • 4 to 5 fresh blackberries
  • Juice of one lemon
  • Juice of one lime
  • Juice of one orange
  • 2 shots Sandstone Distillery black gin (or vodka or gin you’ve infused with star anise)
  • 1/2 to 1 shot blackberry thyme low-carb simple syrup (recipe below)
  • Ice
  1. In a cocktail shaker, muddle the blackberries.
  2. Add the remaining ingredients. Shake until chilled. Strain into a martini glass. Garnish with additional blackberries.

Also Worth Trying – Low-Carb Lime Jalapeño and Avocado Margarita

This one was surprising….it tasted good but was unexpected. It almost had a hint of banana flavor to it – weird given there were no bananas. We used the Sandstone Distillery White Whiskey (which tastes a lot like tequila), but you could substitute tequila here. “It tastes like a fresh garden smoothie,” Kasci said. It was our last cocktail of the evening, however, so who knows how discerning our palates were at that point.

  • Crushed ice
  • Juice of 3 limes
  • Juice of one orange
  • 1 avocado, peel and pit removed
  • 1 shot lime jalapeño low-carb simple syrup (recipe below)
  • 2 shots Sandstone Distillery white whiskey (or tequila)
  • Crushed ice

Combine all ingredients in a blender. Puree until blended.

We also changed up the recipe to the Orange Maple Bacon New Fashioned I made the other day, this time using a maple-ginger infused syrup (recipe below) in place of the pure maple syrup. This made the drink low-carb and added an interesting dimension to it that was equally tasty.

IMG_1581

Andy, enjoying a cocktail and not worrying for even a second about his lab rat status.

The Low-Carb Simple Syrups

I found using these was a great way to add flavor to the drinks. I used Truvia (not the baking blend, which has sugar – the granulated kind that comes in the little plastic jar-thingie and is a combination of erythritol and stevia) as my sweetener, but you could also use erythritol, Swerve sweetener, or, if you’re seeking a more paleo approach, organic raw honey (which isn’t low-carb). Syrups will keep in the freezer indefinitely – just thaw a bit to use them, or you can refrigerate them for up to six months.

Orange Spice Infused Low-Carb Simple Syrup

  • 1/2 cup Truvia (or another low-carb sweetener)
  • 1 cup water
  • 2 one-inch strips orange zest (try not to get any of the white part, which can taste bitter)
  • 1 cinnamon stick
  • 4 whole cloves
  • 4 whole allspice
  • 1 whole nutmeg

In a small saucepan on medium-high, bring all ingredients to a boil, stirring to dissolve the Truvia. Simmer for three to four minutes, stirring frequently. Remove from the heat and allow it to steep for 15 minutes. Strain into a clean container.

Raspberry-Basil-Fennel Infused Low-Carb Simple Syrup

  • 1/2 cup Truvia (or other low-carb sweetener)
  • 1 cup water
  • 6 raspberries, crushed
  • 6 fresh basil leaves
  • 1/2 teaspoon whole fennel seed

In a small saucepan on medium-high, bring all ingredients to a boil, stirring to dissolve the Truvia. Simmer for three to four minutes, stirring frequently. Remove from the heat and allow it to steep for 15 minutes. Strain into a clean container.

Rosemary-Lemon Infused Low-Carb Simple Syrup

  • 1/2 cup Truvia (or another low-carb sweetener)
  • 1 cup water
  • 2 half-inch strips of lemon peel (avoid getting the white part, which can be bitter)
  • 1 sprig rosemary

In a small saucepan on medium-high, bring all ingredients to a boil, stirring to dissolve the Truvia. Simmer for three to four minutes, stirring frequently. Remove from the heat and allow it to steep for 15 minutes. Strain into a clean container.

Lime-Jalapeno Infused Low-Carb Simple Syrup

  • 1/2 cup Truvia (or another low-carb sweetener)
  • 1 cup water
  • 2 half-inch strips lime peel (avoid the white part, which can be bitter)
  • 1/2 jalapeno, thinly sliced (or more or less depending on your heat preference)

In a small saucepan on medium-high, bring all ingredients to a boil, stirring to dissolve the Truvia. Simmer for three to four minutes, stirring frequently. Remove from the heat and allow it to steep for 15 minutes. Strain into a clean container.

Blackberry-Thyme Infused Simple Syrup

  • 6 blackberries, crushed to release juices
  • 1/2 cup Truvia (or another low-carb sweetener)
  • 1 cup water
  • 1 sprig fresh thyme
  • 3 whole black peppercorns

In a small saucepan on medium-high, bring all ingredients to a boil, stirring to dissolve the Truvia. Simmer for three to four minutes, stirring frequently. Remove from the heat and allow it to steep for 15 minutes. Strain into a clean container.

Maple-Ginger Infused Simple Syrup

  • 1/2 cup Truvia
  • 1 cup water
  • 1/2 teaspoon maple flavoring
  • 6 to 10 slices ginger root

In a small saucepan on medium-high, bring all ingredients to a boil, stirring to dissolve the Truvia. Simmer for three to four minutes, stirring frequently. Remove from the heat and allow it to steep for 15 minutes. Strain into a clean container.

Infusing Your Own Spirits

I realize it may be impossible to make it to my local area to get to the Sandstone Distillery, but don’t despair. You can approximate your own versions of the liquors using botanicals and dried spices. Just infuse the spirit of your choice with the flavoring of your choice (using fresh herbs – not dried; whole spices – not ground; and citrus peels without the bitter white pith) for two to three days, shaking it up every day. Then, strain the solids away and use a funnel to put it back in the original bottle – or keep it in a well-labeled mason jar.

Patty Melt Soup

caramelized onionsby Karen Frazier

I used to love patty melts. In fact, it was one of my favorite things to order when we went out to dinner at a greasy spoon. Celiac disease (and a low-carb paleo diet) put the patty melt out of reach for me, but I know I could find a way to get all the same flavors without it having to be a greasy burger.

Whenever I’m trying to recreate flavor profiles of a favorite dish I can no longer have, my first stop is soup. I figure you can recreate almost any flavor in a soup. In this case, it worked. Patty melt cravings satisfied in a delicious, low-carb, paleo way.

Patty Melt Soup

  • 4 slices bacon, cut into pieces
  • 2 pounds ground beef
  • 2 onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground caraway seed (use a spice grinder if you can’t find it ground)
  • 2 teaspoons mustard powder
  • 8 cups beef bone broth
  • 2 tablespoons nutritional yeast (optional)
  1. In a large pot, brown the bacon on medium high. Remove the bacon from the fat with a slotted spoon and set it aside.
  2. In the same pot, cook the ground beef, crumbling it with a spoon, until it is browned, about five minutes. Remove it from the fat with a slotted spoon and set it aside.
  3. Reduce the heat to low. Add the onions. Cook, stirring occasionally, until the onions are browned and caramelized, 20 to 30 minutes.
  4. Add the garlic. Cook, stirring constantly, until it is fragrant, about 30 seconds.
  5. Add the beef broth, caraway, and mustard powder, scraping any browned bits from the bottom of the pot with the side of a spoon. Return the ground beef and bacon to the pot. Turn the heat to medium.
  6. Bring the pot to a simmer. Simmer, stirring occasionally, for ten minutes.
  7. If you’d like a little cheesy flavor with the  soup, stir in the nutritional yeast.

If you like more veggies in your soup, add some sliced carrots, zucchini, or any other vegetables you enjoy. Cabbage is also a tasty addition.

Chocolate Nut Butter Fudge

fudgeby Karen Frazier

I bought a few cans of coconut milk the other day and found, as often happens, the coconut milk had separated into cream at the top of the can with the water condensing in the bottom. This separation of the solids and liquids, I realized, is the perfect way to add a creamy element to a lot of different foods.

My first thought was using these coconut milk solids (the coconut cream) to make icing, since they had a texture similar to chilled butter, albeit a bit creamier and less dense. However, I didn’t feel like messing with paleo flours to bake a cake or brownies, but I still wanted to mess around with the cream a bit.

Then it hit me. If I mixed the coconut cream with a nut butter and some melted chocolate, it would develop a fudge-like consistency. Or that was my hope. So I gave it a try, and it worked. The result was a creamy, low-carb, vegan, paleo, tasty fudge with the perfect texture and the exact right level of sweetness.

You’ll need to use canned coconut milk here – the full-fat kind, not lite coconut milk. Usually you can tell if the solids and liquids have separated by giving the can a shake and listening. There won’t be a liquid sloshing sound. If, for some reason, it hasn’t separated, then you can refrigerate the unopened can overnight, which should do the trick.

The cans of coconut milk where this is most likely to happen are those without any additives or emulsifiers – so check the ingredients and make sure it only lists coconut cream and water. This is the type that is most likely to separate.

When you open the can, pour away the water and use a rubber spatula to scrape all of the solid coconut cream out. Some stores also sell coconut cream, and you can use that, as well.

Choose a nut butter that works with your diet. If you’re paleo, sugar-free, organic almond butter works well here. If you’re not paleo, then use organic, sugar-free peanut butter instead. I don’t specify an amount of liquid stevia (for paleo), or liquid sucralose (for non-paleo, low-carb) because sweetness preferences vary. I tend to like my dessert not very sweet, so I don’t add a lot of sweetener. To get the right amount of sweetness, add a bit of the liquid sweetener (5-10 drops), taste, add more, taste – and continue until you reach the desired sweetness level.

Chocolate Nut Butter Fudge

  • 2 ounces unsweetened dark, vegan chocolate
  • 1/3 cup nut butter
  • 1 (14-ounce) can full-fat coconut milk, drained or 3/4 cup unsweetened coconut cream
  • 1 teaspoon vanilla
  • Liquid stevia or liquid sucralose to taste
  1. Line an eight-inch square pan with parchment.
  2. In your microwave or on the stove, melt the nut butter and chocolate. If melting on the stovetop, do it on low heat and stir frequently. In the microwave, cook on high for 30 seconds, stir, and repeat until smooth.
  3. In a medium-sized bowl or stand mixer, beat the melted chocolate and nut butter, coconut cream, vanilla, and sweetener until smooth. Taste and add more sweetener as desired.
  4. Pour into the prepared pan using a rubber spatula to spread it in an even layer. Freeze for one hour. Cut into squares, and store the fudge in a zipper bag in the fridge or freezer.

photo credit: Coffee Fudge via photopin (license)

Drunken Steak

drunken steakby Karen Frazier

If you have steak that’s looking for a good time, then drunken steak is for you. It’s a really delicious way to prepare skirt steak or tri-tip.

  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 6 garlic cloves, finely minced
  • 2 tablespoons sriracha
  • 1 skirt steak
  1. Whisk together the bourbon, soy sauce, garlic, and sriracha.
  2. In a shallow bowl or a zipper bag, marinate the steak in the above mixture for eight hours.
  3. Grill on high heat for three to five minutes per side.
  4. Cut the steak against the grain into thin strips.

Low-Carb Chocolate Peanut Butter Cheesecake

IMG_1460by Karen Frazier

When I take a day off from paleo, it’s often for dairy foods. However, I always try to keep carbs deeply in check and still use the healthiest forms of the ingredients I can find. So while I may occasionally make, oh….say….a cheese cake, I make it as low in carbs as possible. I also do it infrequently – once or twice a year – so when I do, it’s a real treat.

Jim’s favorite low-carb cheesecake is a pumpkin-bourbon cheesecake with Chinese five spice powder, but I love peanut butter. So I thought I’d try to make a cheesecake that has peanut butter cup flavors, but keep it relatively low-carb.

Ingredients

For the crust:

  • 3/4 cup pecans
  • 3/4 cup peanuts
  • 3/4 cup Swerve sweetener, Truvia (the kind without sugar), or erythritol
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons grass-fed butter

For the filling:

  • 4 (8 ounce) packages grass-fed cream cheese, softened
  • 4 eggs
  • 1 cup organic peanut butter
  • 1/4 cup grass-fed sour cream
  • 2 teaspoons vanilla
  • 1 1/2 cups Swerve sweetener, Truvia (not the baking blend, which has sugar), or erythritol

For the topping:

Instructions

For the crust:

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch spring-form pan with grass-fed butter on the bottom and sides.
  2. In a food processor, pulse the pecans, peanuts, sweetener, and cocoa powder for ten one-second pulses.
  3. Add the butter and pulse for ten more one-second pulses.
  4. Press the mixture into the bottom of the prepared spring form pan and set aside.

For the filling:

  1. In a stand mixer, food processor, or a large bowl (you can use an electric mixer to mix), combine all of the filling ingredients. Process or mix until smooth.
  2. Pour into the prepared spring form pan, spreading it over the top of the crust.
  3. Bake in the preheated oven until the middle is set, 50 to 55 minutes.

For the topping:

  1. In a small bowl, beat the sour cream, peanut butter, and sweetener until smooth.
  2. Spread the mixture evenly over the top of the cheesecake as soon as it comes out of the oven. Return the cheesecake to the oven for five minutes.
  3. Cool the cheesecake on a wire rack for two hours.
  4. In a small bowl, mix together the chopped peanuts and the chocolate chips.
  5. Sprinkle evenly over the topping.
  6. Run a butter knife around the inside edge of the pan.
  7. Release the cheesecake from the spring form. Refrigerate for two more hours.