This was lovely except I burnt the base before I’d even put the filling in. I will watch it closely next time. I didn’t let that stop me continuing on and surprisingly only the outer edge was too far gone.
OO MY – I made the raspberry swirl cheesecake last night – it was awesome. I used a little less artificial sweetener than recommended as I am still fairly new to this way of eating and struggle with the after-taste – but wow it is as good any sugar-laced cheesecake I have made – YUM YUM YUM.
2 cups blanched almond flour
1/3 cup unsalted butter, melted
3 tablespoons powdered erythrito
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 1/4 cups powdered erythrito
4 large eggs
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1 teaspoon vanilla extractRaspberry
6 ounces fresh raspberries
2 tablespoons powdered erythrito
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
Reduce oven temperature to 325 degrees F (165 degrees C).
Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.
Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.
Chewy Keto Chocolate Cookies Recipe
Simple Keto Zucchini Hash
This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.
Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Himalayan pink salt also works well in this.
Keto Taco Shells Recipe
Make these super-easy spinach taco shells with just five ingredients. Mexican gets the healthy green light!
60g (2 cups, firmly packed) baby spinach leaves
40g (1/3 cup) almond meal
2 teaspoons psyllium husk
1/2 teaspoon salt
Step 1Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
Step 2Place the spinach in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes to blanch. Drain, squeezing out extra liquid.
Step 3Transfer the spinach to the bowl of a food processor. Add the eggs, almond meal, psyllium husk and salt. Process until smooth. Place one 1/4 of the mixture onto one of the prepared trays. Use a cranked spatula to spread to make a 15cm circle.
Step 4Repeat with the remaining mixture to make 4 circles. Bake for 10 minutes or until set. Use a spatula to transfer the circles between the gaps of an upturned non-stick muffin pan to create a taco shape. Set aside to cool slightly. Bake for a further 10 minutes to dry out.
Step 5Fill with your favourite taco ingredients (see notes).
Fill taco shells with smoked chicken, avocado, onion, sour cream, tomato, coriander and chipotle in adobo sauce.