TPH KETO DESSERTS

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Yield: 10-12 servings

Serving Size:  1 medium slice

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For the crust:

• 1/4 cup (56g) salted butter (or Miyokos vegan butter substitute)

• 2 Tbsp (23g) keto sweetener (allulose is ideal)

• 1 cup (100g) superfine almond flour 

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For the cheesecake layer:​

• 16 oz (455g) cream cheese (or vegan cream cheese substitute)

• 2 large (52-54g each) eggs

• 1/2 cup (90g) keto sweetener (allulose is ideal)

• 1 tsp (5ml) vanilla extract

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For the pecan topping:

• 1/4 cup (45g) keto sweetener (allulose is ideal)

• 1/4 cup (56g) salted butter (or Miyokos vegan butter substitute)

• 1/2 cup (50g) almond flour

• 1/2 cup (55g) chopped pecans (raw or roasted)

• 1/2 tsp molasses (optional, this adds a key brown sugar flavor)

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Directions:

1. Preheat the oven to 325F (163C), then brown the butter from the crust and topping ingredient sections together in one pan. (I recommend following these instructions for brown butter from Baran Bakery). Next use 1/4 cup of that newly-browned butter and mix together with all the other crust ingredients, then press evenly into a round 8" square baking pan. Bake for 15-20 minutes.

 

2. Next we move on to the filling. Whisk the warm cream cheese until smooth, then add the sweetener, and last add in the eggs and vanilla extract. Set aside.

 

3. In another bowl, mix together the remaining browned butter with the other topping ingredients until the mixture starts to stick together in clumps.

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4. When the crust comes out of the oven, immediately pour over the filling mixture, then sprinkle the topping in crumbly chunks over top. Put it back into the oven and bake for 30-40 minutes, or until the edges are set and the center just slightly jiggles when shaken. Cool fully, then cover and refrigerate overnight. 

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4. Once the cheesecake is cooled and ready to serve, slice into 12-16 slices.

If you can get your hands on some keto caramel candies (I like Smart Sweets vegan chewy caramels, no sucralose!), or have 20 minutes to make this DIY keto caramel sauce, I recommend that you warm a little of the caramel in the microwave until melty (only 15-30 seconds), then drizzle over the cooled cheesecake slices. 

This recipe should stay good in the fridge for 3-4 days, or in the freezer for 4 weeks.

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INGREDIENT SOURCING:

Allulose: https://amzn.to/2sFH3YH

Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Keto Brown Sugar Substitute:

Almond flour: https://amzn.to/2H4N86h

Dairy-free Cream Cheese Recipe: https://www.connoisseurusveg.com/cashew-cream-cheese/

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

Keto Chewy Caramels: 

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EQUIPMENT USED:

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

Kitchen Scale: https://amzn.to/2LjURAm

Electric Mixer: http://amzn.to/2C3RaYX

Metal Whisk:  https://amzn.to/33bX8Ff

Measuring Cups: https://amzn.to/2G8EzrT

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

Square Baking Pan:

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