Sugar-free cheesecake - low carb and ketogenic
Ingredients
Base
160g of Almond flour
40g of Coconut flour
80g of Butter
40g of Erythritol
Cream
400g of cream cheese
150ml of heavy cream
2 eggs
100g of Erythritol
20 drops of Vanilla Stevia
1/2 Lemon (juice)
- Times
- Preparation: 20 min
- Cooking: 40 min
- Total: 60 min
- Servings
- Total servings: 10
- Portion: 1 slice
- Nutrition label
- Carbs: 8.7/25g
- Proteins: 7.8/100g
- Fats: 35.1/167g
- Show nutrition label
Directions
For the base
- 1
In a bowl, add the almond flour, coconut flour, erythritol and melted butter. Stir until you get a fairly dry but compact mixture.
- 2
Add the mixture into a pan and compact it evenly. Then put in a static oven at 350° (180° celsius) for 10 minutes. Let the base cool.
For the cream
- 1
In a bowl, add the cream cheese with the erythritol and whisk with the help of an electric mixer.
- 2
Now add the rest of the ingredients: cream, eggs, liquid stevia, lemon juice and mix until smooth.
- 3
Add the compote over the previously cooked base and put it back in a static oven at 350° (180° celsius) for 30 minutes.
- 4
After 30 minutes, turn off the oven and let it cool in the still hot oven for another 30 minutes.
- 5
Now leave it in the fridge to rest for at least 2 hours.