Sweet tooth, mine’s gargantuan. My maiden name is Baker and it has always been fitting. The entire Baker side of the family has a large sweet tooth. Now, there are varying amounts of how much sugar is preferred, but the answer to “Do you want dessert?”. Is always, “YES!”.
Realistically, I make about one batch of keto dessert a week. Mostly some sort of easy fat bomb. My version of easy is something I can just throw in a bowl and mix. These fat bombs commonly contain some varying form of these ingredients:
- Cream Cheese
- Butter/Coconut Oil
- Stevia/Monk Fruit
- Protein Powder
If this is ready and handy, I’m on a successful path of making sure my sweet tooth is fulfilled for the week in my fat fueled life. I promise I am going to try to do better at documenting some of the sweet inventions to share them.
I attempted to mimic a oreo type pudding pie. I’ve been making a keto bread that I will document and post soon. First I created bread crumbs from it and added some cacao powder. No additional butter or sweetener was added for the crust, but it could have been. It was a little more crumbly without it which I liked. Just smashed the mixture into the bottom of pie pans.
For the filling, in the first bowl, creamed together cream cheese, butter, swerve and chocolate protein powder with a hand held mixer. Recently, I excitedly purchased some Knox Gelatine for testing interesting new treats. Keto gummy bears are next on the list! In a separate bowl, the two pouches of gelatin were emptied and warm water was added per package instructions and whisked.
Then both concoctions were combined. The mixture was a little runny since the gelatin was warm still. I added just a little Konjac root which has a mild pleasant taste and is a great thickening ingredient. It works really well in making chia seed pudding (no gelatin needed).
Next for the top layer, just some good ole’ whipping cream, vanilla extract and a little swerve.
I suggest letting the cheesecake part of the pie cool before topping with whip cream so easier to spread. The pies were layered and then drizzled with some Lily’s chocolate chips melted with coconut oil in the microwave. This becomes a hard shell of chocolate which I thoroughly enjoy and top off many fat bombs with. Can definitely omit this step if not desired. Make extra bread crumbs and top instead. Or if there is a favorite chocolate syrup preferred. There have been some interesting ones come on the market.
Took the pies to a friends house for Memorial Day cook out. It was a big hit. It was almost gone before I remembered to take a picture of the finished product!
- 3 Cream Cheese
- 1 stick butter
- 2 Packs Gelatin
- Warm Water
- 2-3 Scoops of chocolate protein powder
- 1 tbsp cacoa powder
- Swerve to taste (I don’t use a lot. The protein powder is sweet. Used maybe 1/8 cup in whip topping.)
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream
- 1 cup Keto bread crumbs or go crustless
- Optional – 1/2 cup Dark Chocolate chips
- Optional – 1/4 cup Coconut Oil
- Optional – 2 tsp Konjac Root
Step 1 – Make crust
Mix breadcrumbs and cacao powder. Press into the bottom of two pie crust.
Step 2 – Make cheesecake filling
a) In bowl, cream together cream cheese, butter, swerve and protein powder with mixer. Sit aside.
b) Warm up water per gelatin instructions. Add gelatin packs to a bowl. Combine with warm water. Whisk until blended.
Combine bowls in steps a and b. Add konjac root. Pout into pie pans. Refrigerate. Need approximately 2 hours.
Step 3 – Cool Whip
Mix heavy whipping cream until soft peaks. Blend in swerve and vanilla extract. Top pies.
Step 4 – Drizzle (optional)
Add chocolate chips and coconut oil into a bowl and microwave 20 seconds. Stir. Microwave another 20 seconds (or warm on stove). Stir again and drizzle pies. Refrigerate.