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Easter Carrot PB Cheesecakes! (Vegan, Low Carb, Keto)

April 12, 2020

A mixing bowl or a plate is like a white canvas, and the ingredients are just the feelings or moods you are trying to represent in a dish or artwork. The beauty of cooking is that you get to experiment with your five senses, and of course, make fun kitchen experiments.

 

As a child I remember mixing tons of plants from my garden, foods, and home supplies in order to create a magical formula, at that stage of my childhood I wanted to be a scientist who worked doing fun experiments in a lab. 

 

 

Today's experiment was just what I was expecting, and I'm so pumped to share this amazing recipe with you today! I already had it requested for my mom's friend gatherings.

 

 

The hardest part about this recipe was deciding on how to name it. I mean, it's a fusion of a lot of desserts made in one dreamy cup.

 

- Carrot Cake Cheesecake

- Chocolate Peanut Butter

 

 

Despite we are in Easter season or not, these are going to hit the spot of your tastebuds with all the explosion of flavors and textures. A creamy bottom and middle layer with a crunchy topping.

 

 

The bottom layer is a delicious mixture of coconut flour and peanut butter flour (only 2 net carbs), this last ingredient has been a staple for me in some of my recipes, specially because the brand I use, Lakanto, uses monk fruit instead of sugar (unlike other brands). And yes, I also used their monk fruit as a sweetener on this recipes as it was to be expected. It's my favorite honestly! 

 

 

Use PURELYHL for discount on all Lakanto's products! They are worth stocking up on their peanut butter flour and monk fruit! But there are a lot of their products that I love like their coffee sugar free syrups, baking mixes and even chocolate!

 

 

Moving on, the second layer is a mix of steamed carrots pureed and mixed with almond based cream cheese, and of course, a little bit more of monk fruit and a hint of cinnamon. These are a great way to get some veggies in (carrots) and some vitamin A! And the big plus is that vitamin A requires a healthy fat to get absorbed so a huge win!

 

Finally the toppings consist of peanuts (for this I would recommend checking the labels and make sure they don't have any inflammatory oils added) and some white chocolate chips! My latest obsession because these are low carb and keto friendly!

 

 

Overall this recipe is:

- Low Carb

- Vegan

-  Keto Friendly

- Gluten Free

 

Did I mention these are a NO BAKE recipe? Great to have on hand in the freezer! No let's get started on the recipe!

 

 

Try more recipe here!

- Keto Heavenly Cannoli Bites

- Rainbow Cookie Pies

- Brownie Batter Cookie Dough Bites

- Chocolate Chips Cheesecakes

Easter Carrot PB Cheesecakes!

By Maria Fernanda López

Serves 12

 

Ingredients

Bottom Layer

- 1/2 cup of coconut flour

- 1/2 cup of peanut butter flour (PURELYHL for discount)

- 1/3 cup of monk fruit (PURELYHL for discount)

- 1 tsp cinnamon

Top

- 200g of raw carrots

- 8oz. of almond based cream cheese

- 1/4 cup of monk fruit

- 1/4 (40g) cup of peanuts

- 1/4 (42g) cup of white chocolate chips 

 

Method

1. Mix all the ingredients for the top layer and pour into twelve silicone muffin cups. Freeze a            couple of minutes.

2. Steam the carrots and pureed them with 1/4 cup of water.

3. Mix the rest of the ingredients except for peanuts and white chocolate.

4. Pour the carrot mix on top of the bottom layer and top with peanuts and chocolate chips.

5. Freeze for at least three hours.

Nutritional Information (per serving 135 kcal)

Fat: 8.3g

Carbs: 9g

Net Carbs: 4.1g

Fiber: 4.9g

Protein: 5.9g

 

This post contains affiliate links.

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