TPH KETO DESSERTS

​​​

Yield: 8 servings / one 9" round cheesecake / 8 small single-serve verrines (4oz each)

Serving Size: 1 medium slice / one 4oz verrine

​

​

​

FULL-SIZE 9" CHEESECAKE:

CRUST:

• 6 Tbsp (75g) melted butter (OR natural butter-flavored coconut oil [see below])

• 1/4 cup (45g) powdered erythritol (OR other erythritol-based sweetener)

• 2 cups (200g) superfine almond flour (OR other nut flour)

• 1/4 tsp fine sea salt (omit if using salted butter)

​

​

CHEESECAKE FILLING:

• 16oz (455g) warm cream cheese (OR vegan cream cheese alternative)

• 1/2 cup (108g) powdered erythritol (OR other erythritol-based sweetener)

• 1/2 cup (125ml) chilled heavy whipping cream (OR 1 cup unsweetened full-fat yogurt / sour cream)

• 1 tsp powdered gelatin (OR omit for a softer VEGAN filling)

• 1 Tbsp (15ml) cold water (omit if not using gelatin)

• 1 tsp (5ml) vanilla extract (or other flavoring)

 

​

​

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Vegan Cream Cheese: https://urbanvegan.net/cream-cheese/

Pure Raw Vanilla Bean Powder: https://amzn.to/2Q2Y9Kq

Vanilla Extract: https://amzn.to/2JDscHy

Almond Flour: https://amzn.to/2Q2rYLe

Natural Butter-flavored Coconut Oil: https://amzn.to/2E9W6PV

Fine Sea Salt: https://amzn.to/2Hj0nCT

Powdered Gelatin: https://amzn.to/2vYUmEI

​

Vegan Whipped Cream DIY Recipe (Just sub the sugar for powdered keto sweetener): https://minimalistbaker.com/how-to-make-coconut-whipped-cream/

Vegan Cream Cheese DIY Recipe: https://itdoesnttastelikechicken.com/vegan-cashew-cream-cheese/

​

​

EQUIPMENT USED:

Non-stick Baking Paper: https://amzn.to/2rpTKVY

8" Round Baking Pan: https://amzn.to/2rs8p41

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Ceramic Saucepan: https://amzn.to/2GZtAmw

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)

 

​

​

Directions:

1. Toast the almond flour in a saute pan over medium heat, stirring constantly until lightly toasted. Mix in the remaining crust ingredients, then press evenly into the 9" pie tin or other round dish (alternatively, evenly split between 8 small glasses, between 4oz volume). Chill in the fridge or freezer.

2. Add the powdered gelatin to the cold water, mixing immediately to evenly disperse, then leave it to soak for 5 minutes.

3. Beat the warm cream cheese until fluffy, then mix in the sweetener and vanilla. Next, whip the chilled cream to soft peaks and set aside.

4. Melt the soaked gelatin in the microwave using 10-second bursts until melted, then immediately whisk it into the warm cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. 

5. Spoon the cheesecake filling into the prepared pie tin or verrines, using a spoon or spatula to smooth the surface. Chill in the fridge for at least 3 hours, even over-night, before serving. 

 

 

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

--------------------------------------------------------------------------------------------------

​

​

SINGLE-SERVE NO-BAKE CHEESECAKE

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

CRUST:

• 1 tsp melted butter (OR natural butter-flavored coconut oil [see link above])

• 1 tsp powdered erythritol (OR other erythritol-based sweetener)

• 2 Tbsp (14g) superfine almond flour (OR other nut flour)

• 1/16 tsp (a dash) fine sea salt (omit if using salted butter)

​

​

CHEESECAKE FILLING:

• 3 Tbsp (57g) warm cream cheese (OR vegan cream cheese alternative)

• 1 Tbsp (15ml) powdered erythritol (OR other erythritol-based sweetener)

• 2 Tbsp (30ml) unsweetened, chilled full-fat yogurt (OR sour cream, OR dairy-free yogurt, OR coconut cream)

• 1/4 tsp vanilla extract (or other flavoring)

 

​

Directions:

1. Toast the almond flour in a small microwave-safe bowl, stirring every 20 seconds until lightly toasted. Mix in the remaining crust ingredients, then press into the bottom of a 4oz glass or cup. Chill in the freezer.

2. In a small bowl, whisk the warm cream cheese until fluffy, then mix in the sweetener and vanilla. In a separate small bowl, whip the chilled cream to soft peaks and set aside. (A hack for whipping such a small amount of cream: use a baby food jar or an equally small jar, add the cold cream into the jar, seal the lid, then shake vigorously for a minute.)

4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. 

5. Spoon the cheesecake filling over the chilled crust, using a spoon or spatula to smooth the surface. Chill in the fridge for at least 30 minutes, up to over-night, before serving. 

​