How long have you been keto?

2 years

What led you to this way of eating?

Out of curiosity really. I lost 100lbs doing IIFYM and then heard about the ketogenic diet as a method of biohacking (cognitive improvement, satiation, more energy). I began researching the science behind it and decided to give it a shot. Since I’m a bit of a foodie, I loved that everything tasted amazing (because fat!). After a few months on the diet I was hooked and have been strict keto since. I also do heavy strength training so I’ll often eat large protein heavy meals which will inevitably raise eyebrows when I order enough food to feed a small family.

What are some of your go-to meals at home?  

I make chicken crust pizza pretty often since there are lots of topping variations, but a ribeye steak is my favorite go-to meal.

What about when you eat out?

Bun-less burgers, fajitas, steaks and since I live in Texas, lots and lots of BBQ.

Favorite keto snack?

Cheesecake Fluff!  I make a batch of it nearly every week.

What is one thing that has helped make your keto journey a little easier?

The Keto community! Everyone is so supportive and encouraging of each other’s progress and personal victories. I’ve made so many friends and connections within the community that it makes this so much more than just a way of eating.  

Do you have any tips for people who are just starting keto?

Do you research.  I spent several months devouring information, science publications, podcasts… anything I could get my hands on.  It’s helped me better understand how the body works in ketosis which ultimately made it easier to eat intuitively.  




Strawberry Compote

  • 1 Plastic tray of Strawberries

  • 3 tbsp water

  • 1 tbsp @lakantosweetener Monkfruit Sweetner

  • 1 tsp lemon juice

  • Sprinkle of Konjac Flour (Xantham gum also works)

  • Optional - red food coloring

Cheesecake Crust

  • 2 cups Almond Flour

  • 1/3 cup Melted Butter

  • 3 tbsp @lakantosweetener Monkfruit Sweetener

  • 1 tsp Vanilla Extract

Cheesecake Filling

  • 32 oz Cream cheese (room temp)

  • 1 1/4 cup Powdered Erythritol

  • 3 large eggs (room temp)

  • 1 tsp lemon juice

  • 1 tsp vanilla

  • 16 oz sour cream (room temp)



  1. In a saucepan, combine strawberries and water over medium heat.  Cook until strawberries are softened (5 min)

  2. Add sweetener, lemon, konjac flour and 4 drops of red food coloring and stir for about a minute. 

  3. Add mixture to a small bowl and roughly mash the strawberries


  1. Preheat oven to 350F and grease a 9” springform pan

  2. Stir all ingredients in a medium bowl and press the dough into the prepared pan.

  3. Cook in oven for 10-12 minutes until barely golden. Let cool completely.

Cheesecake Filling 

  1. Lower oven to 300F

  2. Beat the cream cheese and powdered sweetener at medium-low until fluffy. Add eggs, one at a time, while continuing to beat.  Finally, add lemon, vanilla, sour cream and strawberry compote to batter and mix through.

  3. Pour filling into pan and over the crust, smoothing the top with a spatula

  4. Bake for 1 hour.

  5. Open oven door and let cool for one hour, and further cool on wire rack to room temperature before placing in refrigerator to cool overnight (this prevents it from cracking).

  6. Serve with whipped cream and fresh strawberries.

Low Carb Strawberry Cheesecake via @patrickmaese

Low Carb Strawberry Cheesecake via @patrickmaese

Low Carb Strawberry Cheesecake via @patrickmaese

Low Carb Strawberry Cheesecake via @patrickmaese

Patrick also has an EggNog Cheesecake recipe on his IG!