This is a low-carb, gluten free and sugar free baked cheesecake recipe, ideal if you are on a paleo, keto, gluten free and sugar free diet. The base is made with coconut flour and is veered thin! The cheesecake filling is made with Mascarpone cheese. The result is very pleasant and satisfying. Since i have been on a Keto diet, I have been eating a lot less cakes, but once a week I treat myself to one, so experimenting with this new type of diet.
PREPARATION & COOKING TIME: 1hour
INGREDIENTS for a 22cm round cake/ 8 portions:
for the base:
40gr coconut flour
20gr butter
20gr coconut oil
20gr 100% cocoa powder
10gr xylitol
for the filling:
250gr mascarpone cheese
180gr philadelphia cheese
3 eggs
50gr xylitol
10gr stevia
2 teaspoons vanilla essence
- preheat oven at 350F/ 175C
- oil a 22cm round tin
- melt the butter, coconut oil and xylitol for the base and then mix with the coconut flour and the cocoa powder
- now spread the base mix on the cake tin, it will be very thin layer and you need to press down with the back of a spoon
- cook in the oven for 7 mins, then place somewhere to cool
- in the meantime, mix all the filling ingredients together either with a whisker or with a robot and pour on top of the cooled biscuit base
- place in oven for 35mins and when the centre is still a bit wobbly, take out of the oven and cool
- once cooled down, keep in fridge until you serve it
NUTRITIONAL VALUE PER PORTION energy kcal 248.0 fat 22.7 of which saturated 16.1 carbohydrates 4.7 of which sugars 2.5 fibre 2.7 protein 15.4 salt 0.1
Leave a Reply
You must be logged in to post a comment.