Today I will show you how to cook very simple and delicious portioned keto mini cheesecake without sugar. The recipe is simple. Inside they have a delicious nut base and a stunningly tender cheese layer. They are extremely easy to prepare, and each mini cheesecake contains 10 grams of protein!
Ingredients Low Carb Cheesecake
Weight 440 g
Form dimensions 3.5 * 6 cm
Sweetener: 1 gram of my sweetener is equivalent to 10 grams of sugar.
Almond flour 50 g
Peanut butter 40 g
Cheese Layer Ingredients:
Egg (C1) 3 pcs
Soft cottage cheese (I have 7% fat content) 180 g
Sweetener 14 g
Lemon juice 25 g
Natural vanilla extract 1 tsp
How to cook low carb cheesecake recipe recipe step by step
- For the base, we need 50 grams of almond flour or finely ground nuts. If you are not cooking in the keto version, then you can take grain flour, but the proportions will be slightly different — you will need a little less flour. Add peanut butter. Cheesecakes are delicious with peanut butter. I have it salty, and I recommend that you also make the base with a little salt — it’s a special treat! I will bake in paper forms. My molds are strong, made of thick paper, with a fixed edge. It is important to choose just such, as softer options will spread during baking — and to avoid this, they will need to be installed in a metal mold. Put about 2 teaspoons of dough into each mold.
2. We press with a spoon, or if you have a glass with a flat bottom of a suitable diameter, you can use it. This base is very easy to form. Ready. Now let’s prepare the cheese layer. We need 3 eggs. 180 grams of soft cottage cheese, I have a fat content of 7%, but you can take any to your taste. Sweetener, 25 grams of lemon juice and 1 teaspoon of natural vanilla extract. Mix thoroughly until smooth. It is best to bake Cheesecake on a wire rack, and so that they do not lean, I also put a silicone mat. We distribute the cheese mass in forms. If somewhere dripped on the mat — it is better to remove it so that it does not burn.
3. We send to bake in an oven preheated to 150C for 25-30 minutes. Cheesecake are ready as soon as you see that their surface has set and is no longer liquid. I missed this moment by literally 2 minutes and during this time they managed to crack a little. In this case, it’s just the outer imperfections, but if overbaked for 5 minutes or more, the cheesecakes will become more similar in texture to a cottage cheese casserole. We don’t need it, so watch carefully.
4. We cool the finished Cheesecake in the refrigerator, preferably a few hours. And decorate in any way. I have the simplest decor options: strawberries and peanut butter. Cheesecakes are ready! One such glass contains 10 grams of protein — and this is a nice addition to any meal!