Keto Cheesecake Crescent Rolls Casserole

STATISTICAL OVERVIEW:

• STATISTICAL OVERVIEW:
• Course: Dessert
• No. of Calories: 280 kcal
• Time for prep: 15 minutes
• Cuisine: American
• Cook Time: 35 minutes
• Single Portion Size: 1 square slice
• Level of difficulty: Easy
• Cooking Mode: Oven-baked
• Yield in total: 8
• Overall time: 50 minutes

TOOLS:

• Parchment paper
• Electric hand mixer
• Baking dish
• Measuring spoons and cups
• Silicone spatula
• Mixing bowls

INGREDIENTS:

• 1 tsp of cumin
• 12 oz of fathead dough or keto crescent dough
• One big egg
• 1/4 tsp of salt
• Keto sweetener powder
• 1/2 tsp of lemon juice
• Two tbsps of melted butter, unsalted
• Half a cup of monk fruit sweetener or erythritol powder
• 16 oz full-fat cream cheese
• One tsp of vanilla extract

INGREDIENT NOTES:

BUTTER:

• We add unsalted butter, which controls the flavor of this cheesecake. We can utilize salted butter, but it will decrease the amount of salt added to it.

CREAM CHEESE:

• You can use a high-fat cream cheese to provide a good texture. If you use the low-fat variety, it will become watery and affect the texture of the cheesecake

EGG:

• It is an important ingredient that helps in binding all the ingredients of the cheesecake layer. Don’t omit it, or the filling will become softer if you don’t use it.

CRESCENT DOUGH:

• As we know, the regular crescent rolls have a high-carb count. You can substitute these rolls with the homemade fathead dough or keto crescent dough to create a buttery flavor and smooth texture without adding the carbs.

SWEETENER:

• Utilize monk fruit sweetener or erythritol powder, which melts smoothly. Don’t use granulated sweeteners

INSTRUCTIONS:

1. Warm the empty oven to 350 degrees Fahrenheit

Use parchment paper to cover a baking dish.

Equally blend half keto dough into the dish.

1. Whip the cream cheese with the beater in a bowl till it becomes softer.
2. Include the salt, sweetener, lemon juice, egg, and vanilla extract.
3. Stir all the ingredients till they are completely mixed.
4. Equally pour the mixture of cheesecake on the layer of dough.
5. Put the leftover dough on the surface.
6. Carefully cover all the filling with the dough.
7. Garnish the surface with the melted butter.
8. Equally spread some cinnamon.
9. Bake till properly set and golden brown, for almost half an hour.
10. Before making slices, leave it to chill for twenty minutes.

TIPS:

• We utilize a neutral temperature cream cheese to prevent making lumps.
• The filling will break down or avoid baking for a long time.
• Before making slices, leave it to cool for cutting neat edges.
• Include a pinch of nutmeg to add more warmth.

SERVING SUGGESTIONS:

TOPPINGS:

• Sugar-free whipped cream
• Vanilla glaze
• Powdered monk fruit

SAUCES:

• Caramel sauce
• Sugar-free chocolate drizzle

PAIRINGS:

• Bulletproof coffee
• Unsweetened almond milk latte
• Chai tea

STORAGE INFORMATION:

REFRIGERATION:

• Store it in a closed vessel for five days.

FREEZING:

• We place the slices of cheesecake separately for two months in the freezer.

FAQs:

Does this dish contain extra sweetness?

• No, it has mildy sweet taste, and you can easily adjust the sweetness as you want.

Could I prepare this dish in advance?

• Yes, you can make it before the time, and it gives the best taste after cooling.

May I utilize mascarpone as an alternative to cream cheese?

• Yes, you can utilize it, but the texture of the cheesecake will become lightly tender.

NUTRITIONAL FACTS:

Net Carbs: 3 g

Fats: 24 g

Caloric content: 280 kcal

Proteins: 7 g

Fiber: 1 g

Sugar: 1 g

One single serving: 1 slice

Sodium: 210 mg

Carbs in total: 4 g