With only 5g of net carbs per slice, this keto cheesecake will be your new go to keto dessert.
This recipes takes about 10 minutes to prepare and 1 hour to cook. You will have 16 slices.
Calories: 325 kcal | Carbohydrates: 6 g | Fiber: 1 g | Net Carbs: 5 g |Protein: 7 g | Fat: 31 g
For the crust:
2 cups Blanched almond flour
1/3 cup Butter (measured solid, then melted)
3 tbsp Granular Erythritol
1 tsp Vanilla extract
For the cake filling:
32 oz Cream cheese (softened)
1 1/4 cup Powdered erythritol
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper.
Start of to make the cheesecake crust: stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined forming a crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Set the crust aside and beat the cream cheese and powdered erythritol together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
Pour the filling into the pan over the crust.
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) You can keep the cheesecake refrigerated up to 5 days.
Who doesn’t love chocolate mousse right? We found the perfect keto friendly recipe at only 3g of net carbs a cup! This recipe is quite easy to prepare and you only need 4 ingredients.
ABOUT THE CHOCOLATE
Just like the recipe for the keto peanut butter cups, we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 1 cup of erythritol to it, to give it the right amount of sweetness.
ABOUT THE HEAVY WHIPPING CREAM
When you buy the heavy whipping cream, make sure that it is unsweetened, high in fat and preferably organic.
This recipe takes about 30 minutes to prepare. You will have 6 portion of chocolate mousse.
Start by heating up the chocolate ‘au bain marie’ (double boiler).
Separate the eggs. Add the yolks in a medium sized bowl and add 1/2 cup of powdered erythritol. Whisk them with a handmixer until they start to look foamy. Set side.
Add the leftover of the erythritol to the egg whites and whisk them until they spike. A little trick to know if they are stiff enough, is to turn the bowl upside down. The egg whites should be firm and not fall out of the bowl.
Add the heavy whipping cream in another medium bowl and whisk them with a handmixer until stiffened.
Add the melted chocolate to the the whisked egg yolks and mix them together with a spatula. Add the whisked heavy whipping cream. Add the stiffened egg whites. Mix everything well together. You can use the handmixer to mix everything together for about 1-2 minutes.
You can refrigerate the mousse in the bowl and then use it as a filling, or go ahead and portion it out into cups before refrigerating. It will take a good 3 hours to completely firm up, but is significantly firmer after 1 hour. Mousse will keep well covered and refrigerated for up to 5 days.
Love chocolate and peanut butter? Then you’ll love these keto friendly peanut butter cups. They’re the go-to candy for Halloween that is coming up next month! They are easy to make and just delicious.
About the chocolate
In this recipe we use 100% cacao chocolate. If you taste this chocolate on it’s own, you’ll notice that the taste is very strong, because it’s unsweetened and pure. That’s why we added 6 tablespoons of erythritol to it, to give it the right amount of sweetness.
This recipe will take about 40 minutes to prepare (including freezing time) 5 minutes to cook and will give you 6 delicious keto peanut butter cups.
Line a muffin pan with parchment paper liners (or candy cups).
Heat the chocolate, erythritol, coconut oil and vanilla extract together on the stove on low heat. (you can also do this in the microwave)
Fill the bottom of the parchment cups evenly with chocolate (about 2 tsp (10 mL) in each), keep some chocolate mixture left for the top. Freeze for 10 minutes, until at least the top is firm.
While the bottoms are in the freezer, heat up the peanut butter together with the coconut oil, erithrytol, vanilla extract and Himalayan salt, stir until smooth.
Take the bottoms out of the freezer and spoon a teaspoon of the peanut butter mixture onto the center of each cup over the chocolate layer. It will spread a little into a circle, but not quite reach the edges, which is what you want. Freeze for another 10 minutes, until at least the top is firm.
Heat up the left over of the chocolate mixture you made before and pour the chocolate into the cups, over the peanut butter layer (about 2 tsp (10 mL) in each). The chocolate will fill the empty space on the sides of the peanut butter circles and also cover the top.
Return to the freezer for at least 20-30 minutes, until completely firm. Store in the refrigerator.
It starts with a classic bain-marie. Place a pot of (hot) water on a medium heat. Bring the water to the boiling point and then immerse a second pot or pan in the warm water.
Break the chocolate into pieces and cut the cold butter into cubes. Let the butter and chocolate melt gently in the bain-marie.
Take the mixing bowl and break the eggs in it. Set the hand mixer at a moderate speed and beat the eggs to a fluffy mass.
Add the sugar as soon as the eggs are lightly beaten. Allow everything to mix until you get a pale foamy mixture.
Stir in between the melting chocolate with butter. Pour the melted chocolate and butter mixture into the beaten eggs. Also add the almond flour, coconut flour and baking powder. Mix everything briefly with the handmixer.
Preheat the oven to 356°F / 180 ° C.
Take a regular baking dish and cover the bottom and the edges with a sheet of parchment paper. The butter will cause the paper to stick to the dish. Pour the chocolate batter into the baking dish. Smooth it.
Chop up the pecan nuts and sprinkle a layer on top of the chocolate mix.
Bake the batter for about 20 minutes in a 180 ° C oven. After baking, the cake will still be a little soft. It is intended that the inside of the brownies is still soft and moist. Let it cool down and cut in pieces.
I’ve always been a sweet tooth, and our daughter loves herself some sweets too, especially after a meal. So we prepare these chocolate keto fat bombs, to eat as a dessert. You can prepare a whole batch and just store them in the freezer. They are super easy to make and they taste delicious!