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8) Vanilla Bean Cheesecake Pudding with almond crust crumble

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 1/3 cup powdered erythritol or sweetener of choice
  • 1 tsp vanilla bean paste or 1 tsp vanilla extract + seeds from 1/2 vanilla bean
  • 1 tsp lemon juice
  • 1/2 tsp xanthan gum or 1 tbsp gelatin dissolved in 2 tbsp warm water
  • 3/4 cup almond meal
  • 2 tbsp butter melted
  • 1-2 tbsp chopped sliced almonds for crumble optional
  • Pinch of salt

Method
 

  1. Whip cream to soft peaks and set aside chilled.
  2. Beat cream cheese, erythritol, vanilla, lemon juice, and salt until smooth.
  3. Fold whipped cream into the cream cheese mixture gently. Stir in xanthan gum or dissolved gelatin until thickened.
  4. Mix almond meal with melted butter and 1 tbsp sweetener to make a crumbly crust. Toast crumbs briefly in a skillet for extra flavor.
  5. Layer pudding into glasses, top with almond crumble and sliced almonds. Chill at least 1 hour to set.