Slow living SIMPLE Keto Desserts
#slowlivig #simplelife #ketodesserts
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Hi friends, I hope everything is well with you. In this video, I would like to share the two Keto desserts I made for the family guest who joined in celebrating my son’s first birthday.
The celebration was as simple as our slow and simple way of living.
We thank God for His faithfulness to our son’s life.
Please bear with me because baking is not my strength especially frosting the cake. I guess it turned it well even without experience :)
TIMESTAMPS:
00:00 Slow living SIMPLE Keto Desserts.
00:47 Library, playing with my son, books, downtown, & coffee
05:15 Qoutes
05:26 Baking Keto Cheesecake
10:58 Baking Keto Chocolate Cake
17:54 Next Day. Cheesecake and Chocolate Cake
19:15 Glimpse of Birthday Celebration
Here are the ingredients and recipes.
Mini Cheesecake Ingredients:
Sour cream 1 1/2 cup
1 tbsp lemon juice ( I forgot to put this in the recipe)
Cream Cheese 8 oz 226g
Mascarpone 8 oz 226g
4.25 120g Ground crackers or graham (sea salt flavor)
3-4 tbsp melted butter
1 cup of sweetener combination of allulose and monkfruit
Two eggs
2 tbsp blanched almond flour
A handful of raspberries or blackberries (optional)
2-3 tbsp powdered monkfruit (optional)
Instructions:
Pre-heat the oven to 350F
Grind the crackers or graham using a food processor
Combine the melted butter with ground crackers
Start filling the parchment cup with ground crackers. Flatten the crackers well. 1 tsp per parchment cup
Put each parchment cup in a cupcake pan and set aside.
Combine cream cheese and mascarpone and mix using a hand mixer or any mixer you have.
Add lemon juice
Add sweetener and continue mixing.
Add almond flour
Add two eggs and continue mixing.
Add sour cream and continue mixing. Don’t overmix.
Start distributing the cheese batter to cupcake parchment using an ice cream scooper or tablespoon. 2 tbsp each cup if you use a tablespoon.
Bake the cheesecake for about 15-20 minutes at 350 F.
Let it cool down and put it in the fridge overnight. Or you can fridge it for about 4-6 hrs. and serve.
Top each cheesecake with raspberry or blueberry, but this is optional. Then sprinkled it with powdered monkfruit.
Cake Ingredients:
2 cups blanched almond flour
2/3 cup cacao powder
3/4 cup monkfruit sweetener or any of your choice
Three eggs
8 oz cream cheese
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1/3 cup water
1 tsp instant coffee
Cake Instruction:
Pre-heat the oven to 350F
Combine almond flour, sweetener, baking powder, instant coffee, salt, and cacao powder. Mix everything.
Add eggs, cream cheese, vanilla extract, and water Mix well. You can use a spatula or hand mixer.
Using a round pan, 9″ pour the cake butter. Distribute evenly.
Pour 2 cups of chocolate butter into each pan. But first, butter the pan inside to avoid burning the cake. Place round parchment paper before pouring the batter cake. Bake the cake for 20-25 minutes at 350F. Set aside and let it cool down.
Frosting Ingredients:
2.82 oz 80g 85% dark cacao chocolate unsweetened
1 tbsp butter
Rainbow sprinkles
8 oz cream cheese
1 tsp vanilla extract
1 cup powdered monkfruit
Instructions:
Melt the unsweetened dark chocolate with butter.
Once melted, add the cream cheese, vanilla, and monkfruit sweetener and mix using the hand mixer. Using your icing spatula, you can tell the frosting is ready to spread on top of the cake.
Sprinkle it with rainbow sprinkles for a few festivities.
View original video by clicking here.