Cream Cheese Dump Cake

NUMERICAL OVERVIEW:

• Diet: Ketogenic, free from gluten

Course: Dessert

Cuisine: American

Time for prep: ten minutes

Forty mins for cooking

Working time(in total): 50 minutes

Size/serving: One piece/person

Yield in total: 10 servings

Mode of cooking: Oven-baked

Level of difficulty: Easy

TOOLS:

• An electric mixer(hand/stand)
• Rack for cooling
• A baking dish(9 by 9/8 by 8-inches)
• Spoons & cups to measure
• Bowls for mixing
• A spatula(rubber)

INGREDIENTS:

LAYER OF CREAM CHEESE:

• An egg
• 8 ounces of cream cheese
• One tsp. of vanilla essence
• 1/3rd cup of erythritol

LAYER OF LEMON:

• One cup of lemon curd

CRUMBLE TOPPING:

• A dash of salt
• 1/4th cup of erythritol, powdered
• Almond flour, one & a half cups
• 1/2 tsp. of baking powder
• Butter, half a cup
• Zest of a lemon

INGREDIENT NOTES:

CREAM CHEESE:

• It will provide the “cheesecake” part in your dump cake with its creamy richness. This full-fat version of softened cream cheese is perfectly keto. We advise you not to use the low-fat version as it may contain some carbs.

JUICE OF LEMON:

• It is the essential component of the recipe, as we are making the lemon flavor. We strongly recommend that you use the freshly squeezed juice of a lemon for a fresh & strong flavor. Bottled juice(with a label of carb-free) will also work & save you from the hassle of squeezing the juice. But its lemon aroma and flavor will not be as strong as the fresh juice. You may also choose the lime juice to get a diverse taste.

FLOUR OF ALMOND:

• It is use as a substitute of flour. If you have an allergy to nuts, go for the flour of sunflower seeds in a similar amount.
  You may also use one-third cup of coconut for every one cup of almond flour. Along with that, you need to increase the liquids.

ZEST OF LEMON:

• The addition of a small amount of lemon zest will significantly enhance the strength of the lemon fragrance. There is no good substitute for lemon zest, but you may go for essential oil of lemon or essence of lemon.

EGGS:

• Only a single large egg will be required to properly bind our dump cake. Use the chia eggs if you want to go egg-free. For this, you will need to prepare 1 tbsp. of chia seeds with three tbsps. of water.

KETO SWEEETENER:

We are using the powdered version in our recipe to prevent the grainy texture. You may go for the Swerve confectioners, allulose, a blend ofmonkfruit & erythritol. Some of them are high in sweetness level, so use them with care.

LEMON CURD:

• We advise you to make it by yourself in the kitchen so that you will be satisfied that you have used the proper keto ingredients. Mix keto sweetener, yolks of egg, butter, juice, & zest of lemon to prepare the keto lemon curd.

BUTTER:

We will require the unsalted version of chilled & cubed butter that will provide a heavenly, amazing look when used in the streusal topping.

INSTRUCTIONS:

1. Warm up the oven(empty) at 175 °C & get to work.
2. Apply a thin coat of oil on all four sides & bottom of the dish.
3. Include the essence of vanilla, cream cheese, keto sweetener, & egg in a bowl.
4. Use an electric mixer to mix & beat to form a smooth filling.
5. Now add the filling to the baking dish & properly spread.
6. Now, it’s the turn of lemon curd; spread it also over the cream cheese filling.
7. Include the salt, flour of almond, baking powder, sweetener, & zest of lemon in a separate bowl

1. Mix well & then add the cubes of cold butter.
2. We can mix the cold butter with the solid mixture with fingers to form the crumbs.
3. Then, sprinkle these crumbs evenly to cover the whole layer of lemon curd.
4. Put the dish in oven till you see the beautiful golden top & firm center.
5. It will take ~forty minutes, then shift it from the oven to the rack for cooling.
6. After completely cooling, neatly slice the Lemon Cream Cheese Dump Cake & serve!

TIPS:

• To make a strong effect of the lemon theme, add ~2 tbsp. Add lemon juice to the filling of the cream cheese.
• Always use the cream cheese & eggs at a normal surrounding temperature.
• Use the keto version of raspberry jam for flavor variation.
• Chill the cake properly to have neat slices.

NUTRITIONAL FACTS/SERVING:

Size/serve: A slice (one-tenth of the total yield)
Calories: ~220 kcal
Carbs in total: Six grams
Net carbs: 4g
Sugar: Less than one gram
Fiber: 2 g
Proteins: 5 g
Sodium: 120 milligrams
Fats: 21 g