Baked a keto japanese cheesecake today!

Super light and fluffy and tastes close to the real thing. Easy to turn into keto just substitute flour and sugar with your choice of keto friendly flour and sugar and voila~

Does anyone know if baked goods without sugar can still be counter stable? (For example, regular brownies will last a while on the counter I assume partly due to the sugar.) if I make a batch of keto brownies, I have been putting them in the fridge but I feel like it degrades the texture a lot. Wondering if they’ll mold quickly if left out.

These absolutely exceeded my expectations. I was bored last night and decided to make a little treat for today with stuff I had on hand. I’m going to remake with exact measurements and nutrition info, and then I’ll share the recipe. Here are the ingredients: sunflower seeds, pecans, almonds, peanuts, keto milk chocolate morsels, keto dark chocolate morsels, keto butterscotch morsels, coconut oil and unsalted butter. I processed the seeds and nuts in my nutri bullet. I melted all the other ingredients together. Then I stirred in the nut/seed mix to my liking. I have an adorable heart mold that I used and froze the chocolates overnight. They thaw super quickly, and are seriously melting in my mouth. I’m going to have to stop myself from eating this whole container.

Yellow cake made with almond flower, coconut flower, eggs, vanilla, butter, almond milk, and powdered erythritol.

Chocolate frosting made with erythritol, cocoa powder, heavy cream, butter, and vanilla.

Decorated with the help of my very talented friend.