Tag Archives: desserts

Keto Instant Pot Cheesecake

26 Wednesday Feb 2025

Posted by in Dessert, Home, Low Carb

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INGREDIENTS:

Crust

  • 1 1/4 cups finely chopped pecans
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsps Swerve Powdered Sweetener
  • 1/4 cup melted butter

Cheesecake Filling

  • 16 oz of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • 2 pinches of salt
  • 1 tsp vanilla
  • 2/3 + 1/4 cup Swerve Powdered Sweetener

DIRECTIONS:

Crust:

  1. Put all the ingredients into a food processor and blend until combined
  2. Line the bottom of a 6″ round pan with parchment paper (I also created lifting handles out of parchment paper and placed it on the bottom running up the sides and then put the rounded bottom piece on top. This would allow me to run a knife around the edge and gently lift the cake out.
  3. Add enough crumb mixture to line the bottom to about 1/4 inch or to your desired thickness. You should have leftover mixture which you can freeze and save for another time.
  4. Bake at 375 degrees F for about 15 minutes or until the edges begin to turn brown
  5. Remove and allow to cool a bit before adding filling

Filling

  1. Put all ingredients into a food processor and blend until smooth
  2. Pour into the pan with the crust
  3. Pour 1 cup of water into an Instant Pot
  4. Use the trivet which comes with Instant Pot to lower the cheesecake mixture into the Instant Pot
  5. Close lid
  6. Press “pressure cook” and make sure the pressure is “normal” and make sure “keep warm” button is off. Set time to 30-40 minutes
  7. Once time is achieved DO NOT VENT, allow instant pot to cool down naturally for about 15 minutes
  8. Manually release any remaining pressure by gradually turning release knob to venting position.
  9. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker. Once the pressure is reduced and you can open the cover, remove the trivet with the cheesecake.
  10. Allow to cool completely in the refridgerator for about 12-24 hour before serving
  11. Remove any parchment paper before serving
  12. Serve with your favourite low carb topping such as fresh fruit or whipped cream

Enjoy

A Better Box Cake

20 Friday Dec 2024

Posted by in Baking, Dessert, Home, wrks4me - Recipes

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Ingredients

  • 1 box of yellow cake mix
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 box vanilla pudding instant mix (3.4 oz)
  • 2 teaspoons cinnamon
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup oil

Instructions

  1. Preheat oven to 350 degrees F (175 C)
  2. Grease and flour a bundt pan to prevent sticking
  3. In a large bowl combine yellow cake mix, brown sugar, white sugar, vanilla pudding mix and cinnamon.
  4. Add eggs, water and oil. Beat on medium speed until the batter is smooth and well blended.
  5. Pour the batter evenly into a prepared bundt pan
  6. Bake in a preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cake. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely

Optional glaze

  1. Combine 1/4 cup melted butter, 1/2 cup sugar and 1/4 cup water in a saucepan.
  2. Bring to a boil, stirring until the sugar dissolves. Pour the warm glaze over the cake for a shiny delicious finish.

Recipe Source

German Chocolate Cake

19 Friday Jan 2024

Posted by in Home

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Ingredients

  • 2 ½ cups Granulated Sugar
  • 1 ¾ cups All-Purpose Flour
  • 3/4 cups Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Powder
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Large Eggs
  • 1 cup Buttermilk
    (or make your own by adding 1 tbsp of lemon juice or white vinegar and enough milk to make a cup. Let stand for 5 min., use immediately)
  • ½ cup Oil (vegetable or canola oil)
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water

For the Coconut Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk (NOT CONDENSED MILK)
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

For the Chocolate Frosting:

  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk (add more if needed)
  • 1 teaspoon vanilla extract

Instructions:

German Chocolate Cake:

Preheat the oven to 375 degrees F. Lightly grease two 8 or 9 inch round baking pans. (I prefer spring form pans). You can line the bottoms with parchment or wax paper to make the cakes come out easier.

  1. Mix all the dry ingredients together, sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Then in another bowl combine wet ingredients, the eggs, buttermilk (or substitute), oil and vanilla and mix well. Combine the wet and dry ingredients together mixing well, then carefully add the boiling water, a bit at a time to warm batter and prevent eggs from cooking, (the batter will be very thin). Pour batter into pans.
  2. Bake for 25 – 35 minutes, depending on your cake pan size. An 8” pan takes less time to bake or test for doneness by inserting a toothpick in center and it comes out clean, . Allow to cool 5 minutes in the pan and then invert onto wire racks to cool completely.

German Chocolate Frosting:

  1. Add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a medium size saucepan. Mix ingredients together, stirring constantly and bring to a low boil over medium heat. Continue to stir constantly for several minutes or until the mixture begins to thicken. 
  2. Remove from heat and add vanilla, nuts and coconut, stir together. Allow frosting to cool completely before layering it on the cooled cake.

Chocolate Buttercream Frosting:

  1. Melt butter and add to bowl, then stir in cocoa powder. Alternate add a little powdered sugar and milk, beating till creamy. If needed add a small amount additional milk, to thin out the frosting, or a little extra powder, until you reach your desired consistency. Finish by stirring in the vanilla.

To Assemble The Cake:

  1. Place a cake round on your serving stand or plate. 
  2. Apply a thin layer of chocolate frosting over the layer, and then spread half the coconut frosting on top, making sure to leave a ½ inch from the filling and edge of cake. 
  3. Place the second cake on top of the first and add chocolate frosting over the entire cake including the sides.
  4. Add the remaining coconut frosting on top of the cake and spread out. 
You can also make it a rolled cake

Notes

Make Ahead Instructions: Both frostings (coconut and chocolate) may be put in a covered container and placed in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. When ready to use, remove frostings from fridge at least an hour before you’re ready to frost the cake.

Freezing Instructions: After the layers are allow to cool completely, wrap them in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way!

You can also also freeze the assembled cake for 2-3 months. Allow to come to room temperature before serving.