TPH KETO DESSERTS

Adapted from: http://life-in-the-lofthouse.com/no-bake-cheesecake/

 

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Yield: 12 servings 

Serving size: 1 medium slice

***Note: the video above shows the ingredients quantities for a full recipe, but in reality I filmed a HALF recipe ***

 

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Cheesecake Filling:

2 + 1/2 cups (460g) cream cheese, softened (room temperature, about two 8oz. packages)

3/4 cup (160g) powdered erythritol or xylitol (you can sub half of this out for 1 tsp. of liquid stevia)

1 cup (250ml) heavy whipping cream

3 tbsp. (18g) matcha (Japanese green tea powder)

2 tsp. (10ml) vanilla extract

 

 

Vanilla Crust:

1/2 cup (48g) nut flour or ground nuts + a few drops of liquid stevia (OR 8 crushed small low-carb cookies) 

2 tbsp. (30ml) melted butter

1/2 tsp. (2.5ml) vanilla extract

1/4 tsp. salt (omit if using salted butter)

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1. Line your 9" circular baking tin / similar container with wax paper or cling wrap (skip this if using a springform pan).

 

2. Next, add all the crust ingredients to a medium bowl, mix them well and then microwave for 30-45 seconds, stirring every 15 seconds to ensure even heating and prevent burning in one spot (this microwaving step is optional, but it makes the crust crunchy which gives a nice contrast to the creamy filling). Press the crust mixture evenly into the bottom of your prepared container. Freeze this while you make the filling.

 

3. Matcha powder likes to clump together (similar to cocoa powder) so before adding it to the cream cheese filling, first whisk it together with the powdered erythritol. Next, take a few teaspoons of the cream plus all of the vanilla and slowly whisk them into the matcha mixture. Once this mixture is thick, smooth, and all the lumps have dissolved, slowly incorporate the remaining cream a little at a time until it has all been mixed in. Chill this mixture in the freezer for 3-4 minutes before whipping to soft peaks (if it's too thick to whip, just add it as it is).

 

4. Beat the cream cheese until fluffy, then fold in the sweetened matcha cream.

 

5. Spoon the filling into your prepared pan, tapping the container on a hard surface to pop any large air bubbles inside and help flatten out the surface of the cheesecake.

 

6. Cover the cheesecake container with a lid or cling wrap and refrigerate 4 hours minimum, or even overnight. Use a hot knife to cut smooth slices when serving.

 

 

P.S.- dust the matcha cheesecake with either matcha powder, or cocoa powder for a tasty decorative element

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

 

Full-Carb Matcha Cheesecake (1 serving):                kcal 270 / Net Carbs 13g / Sugars 8g / Fat 19g / Protein 3g                                            

 

TPH Keto Matcha Cheesecake (1 serving):                kcal 242 / Net Carbs 2g / Sugars 0g / Fat 20g / Protein 4g

(using erythritol)