vanilla cheesecake

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

 

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