keto Desserts in Oman

low carb desserts

Low-Carb Keto Cheesecake

Ingredients:

Crust:

• 2 cups almond flour
• ½ cup pecans, finely crushed
• 3 tablespoons butter, melted
• ⅓ cup KetoLogic Erythritol

Filling:

• 5-8 ounce packages of cream cheese, room temperature
• 5 eggs, 8 ounces sour cream, room temperature
• 2 tablespoons vanilla extract
• 2 cups KetoLogic Erythritol

Preparation:

• Cheesecake Crust: Preheat oven to 350 degrees F. Begin by combining the almond flour and pecans together until they are well incorporated. Add in the melted butter and erythritol and mix well.
• After the mixture becomes a doughy texture, spread the mixture evenly onto a 9-inch springform pan. Make sure to pack the mixture tightly onto the bottom, using the back of a cup if necessary. Bake for 10-12 minutes until golden brown.
• Cheesecake Filling: Turn the temperature of the oven down to 325 degrees. In a stand mixer, cream together the cream cheese and erythritol until it becomes light and fluffy. Do not overmix as it will create cracks in the finished product.
• Add in the sour cream and mix until just incorporated.
• Slowly add in one egg at a time on low speed, making sure you don’t add in too much air.
• Add in the vanilla extract and mix until incorporated.
• Pour the mixture into the crust and bake for 45-50 minutes. The center should jiggle slightly and the edges should be golden when done.
• Crack the oven door and turn the oven off. Let the cheesecake cool in the oven for one hour.
• Remove the cheesecake from the oven and let it cool completely on the counter.
• To get the creamiest texture, refrigerate for at least 6 hours before eating.

 

keto brownies

Ingredients:

• 5 eggs
• 1 teaspoon vanilla extract
• ½ cup coconut flour
• ½ cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup KetoLogic Erythritol
• 1 cup heavy cream
• ½ teaspoon vanilla extract
• 5 ounces cream cheese, softened
• 4 tablespoons unsweetened cocoa
• 1 - ¼ teaspoons KetoLogic Erythritol
• 3/4 cup unflavored/unsweetened almond milk
• 1 stick melted butter or ½ cup melted coconut oil

Preparation:

• Preheat oven to 350 degrees. Put the eggs, almond milk, cream cheese, butter, and vanilla extract into a bowl and mix together thoroughly.
• Put the dry ingredients into a separate bowl and mix thoroughly.
• Slowly add the wet ingredients to the dry ingredients, whisking together until fully incorporated into a thick batter.
• Pour the batter into a greased/sprayed baking dish (such as a 9x13) or another cake or brownie pan.
• Bake for 30-40 minutes until cooked all of the way through. Check for doneness by poking the middle with a toothpick. If it comes out -clean, they are finished. Cut into 16 equal pieces and enjoy!
• Allow cooling for at least 30 minutes before slicing and serving.
• For the whipped cream, place heavy cream, vanilla extract, and erythritol in an electric mixer and whip on medium-high speed for 2 minutes or until desired consistency is reached.

 

Lemon Cheesecake

 Ingredients

• 1-8 inch pie crust 
• 1 cup powdered sugar
• 1 1/4 cups heavy cream
• 2.5 cups of cream cheese softened
• 1/4 cup + 1 tablespoon lemon juice
• 1-2 drops of yellow food coloring optional
• 1 cup lemon curd optional

Instructions

• Prepare your cheesecake crust and refrigerate until ready to fill.
• keto pie crust
• In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the double cream, lemon juice, and yellow food coloring and beat until smooth and thick.
• Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
• Remove from the refrigerator and top with a thick layer of lemon curd.

 

keto cream cheese dessert

• 227 g of cream cheese
• 227 g of heavy cream
• ½ cup of powdered erythritol

Instructions

• Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
• Whip the cream cheese and sweetener until light and fluffy. Add ⅓ of the whipped cream and mix well.
• Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.

 

Keto Pumpkin Cheesecake

For The Crust

• 1.5 cups almond flour
• 1/4 cup   coconut flour
• 2 tbsp. granulated Swerve
• 1/2 tsp. cinnamon
• 1/4 tsp. kosher salt
• 7 tbsp. butter, melted

 

For The Filling

• 1/2 c. brown sugar Swerve
• 1 c. pumpkin purée
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 tsp. cinnamon
• ½  tsp. ground ginger
• 1/4 tsp. kosher salt
• Whipped cream, for garnish
• Chopped toasted pecans, for garnish
• 4 (8-oz.) blocks of cream cheese, softened

Directions

• Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.
• Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of the crust and smooth the top with an offset spatula.
• Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
• Bake until the center of the cheesecake only slightly jiggles, about 1 hour. Turn off the heat, prop open the oven door, and let the cheesecake cool in oven, for 1 hour.
• Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours, and up to overnight.
• Serve with a dollop of whipped cream and toasted pecans.

 

Keto Strawberry Cheesecake

Ingredients

For the Crust:

• 2 cups super-fine blanched almond flour, sifted
• 1/3   cup unsalted butter, melted
• 3 tablespoons monk fruit sweetener OR low-carb sweetener of your choice
• 1 teaspoon pure vanilla extract
• pinch sea salt

For the Cheesecake:

• 1 lb fresh strawberries, hulled, washed, and patted dry
• 2/3  cup powdered Lakanto monk fruit sweetener OR powdered sweetener of your choice
• 32 ounces full-fat cream cheese (four 8 oz. packages)
• ½ cup full-fat sour cream
• ½ cup heavy cream, chilled
• ½ tablespoon pure vanilla extract
• 1 teaspoon fresh lemon juice

Optional:

fresh strawberries for garnish

Instructions

For the Crust:

• Grease or line the bottom of a 9-inch spring-form pan.
• In a large bowl, mix together the almond flour, melted butter, sweetener, vanilla, and salt until combined. Using your hands, press the dough firmly into the spring-form pan. Freeze while you prepare the filling.

For the Filling:

• Puree washed and dried strawberries in a blender or food processor until smooth then strain through a sieve (you should have about 1.5 cups). Add the concentrated strawberry puree back to the blender and add sweetener, followed by the cream cheese, and blend until smooth. Add the sour cream, vanilla, and lemon juice and continue blending until smooth and lump-free.
• In a separate bowl or stand mixer, beat the cold heavy cream until stiff peaks form. Fold the strawberry cheesecake filling into the heavy cream bowl until combined.
• Remove the crust from the freezer and pour batter over the prepared crust. Cover with plastic wrap and chill in the fridge for at least 5 hours or overnight (or freeze for 2-3 hours) before serving.
• Once the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
• Decorate with fresh strawberries, if desired.

 

keto chocolate mug cake

Ingredients 

• Butter 
• Sweetener 
• Egg 
• Vanilla 
• Almond Flour 
• Coconut Flour 
• Unsweetened Cocoa Powder, and Baking Powder 

Instructions

• Place butter and sweetener in a large microwaveable mug (10-14 oz.) or ramekin. Heat in the microwave until butter is melted, approximately 30 seconds.
• Add the egg and vanilla, and stir until combined.
• Add the almond flour, coconut flour, cocoa powder, and baking powder.
• Stir until combined and no lumps remain.
• Microwave for 40-60 seconds or until risen and firm on the top.
• Serve warm with keto ice cream, keto whipped cream, or your favorite keto frosting.

keto tiramisu

Ingredients

Sponge cake

• 4 large eggs
• 1 cup (4½ oz.) powdered erythritol
• 3½ oz. melted butter
• 1 tsp baking powder
• 1¼ cups (5 oz.) almond flour

Mascarpone cream

• 2 cups heavy whipping cream
• 9 oz. (1 cup) mascarpone cheese
• 4 tbsp powdered erythritol

Instructions

Sponge cake

• Preheat the oven to 350°F (175°C). Separate the egg whites from the yolks, and place them in two separate bowls.
• Beat the egg whites until stiff with the help of an electric mixer. Reserve.
• Add the sweetener to the egg yolks and beat until the mixture turns pale yellow. Add the melted butter and the baking powder and mix. Finally, add the almond flour and mix again until well incorporated.
• Gently fold the egg whites into the mixture with a spatula, using gentle, sweeping movements.
• Grease a 9" × 13" (23 × 33cm) baking pan. You can also cover the pan with parchment paper instead of greasing. Spoon in the dough. Bake for 10 to 15 minutes.
• Let the cake cool down for 3 hours and remove it from the tray.

Mascarpone cream

• Whip the cream until it forms soft peaks.
• In another bowl, whip the mascarpone and add the sweetener.
• Using a silicone spatula, mix the cream and the mascarpone with gentle, enveloping movements.