fbpx Press "Enter" to skip to content

Ketogenic Cheesecake Recipe – Gluten-Free and Without Sugary

Ketogenic Cheesecake Recipe - Gluten-Free and Without Sugary / Image by congerdesign from Pixabay
Spread the love

Ketogenic Cheesecake Recipe

A ketogenic cheesecake recipe, gluten-free and without sugar. Creamy, moist, delicious, and with a slight coconut note.

Nutritional values per serving (1 piece of cheesecake approx.118g): 372 kcal, 10.5g protein, 34.5g fat, 5.5g carbohydrates.

It’s a perfect ketogenic diet-supported cheesecake!

- Advertisement -

Ketogenic Cheesecake Recipe With An Almond Base Recipe

Cheesecake Cakes Cake Blueberries Berry To Bake
Ketogenic Cheesecake Recipe With An Almond Base Recipe / Image by Bernadette Wurzinger from Pixabay

Ingredients for a springform pan approx. 26 cm:

- Advertisement -

For the ketogenic cheesecake base:

  • 100 g ground, blanched almonds 
  • 60 g butter, cold 
  • 10 g cocoa 1 
  • tablespoon erythritol 

For the ketogenic cheesecake cheese mixture:

- Advertisement -
  • 250 g mascarpone, room temperature 
  • 500 g quark 40%, room temperature 
  • 100 g butter, room temperature 
  • Six eggs (size M), room temperature 
  • 130 g erythritol 
  • grated zest of 1 lemon 
  • 40 g coconut flour, partially oiled 

- Advertisement -

Preparation Of The Ketogenic Cheesecake Recipe

  • Place a baking paper on the bottom of the springform pan (diameter 26 cm) and stretch the ring around it. Set aside. 
  • Prepare the cheesecake base: Knead ground almonds, cocoa, cold butter (in pieces), and erythritol by hand until smooth. (The dough is very sticky). Spread the sticky dough on the bottom of the springform pan. 
  • Pre-bake in the preheated oven for about 15 minutes at 160°C, and after the baking is done, leave to cool. 
  • Prepare the cheese mixture.
  • Pour off the liquid from the quark and mascarpone.
  • Put the butter and erythritol in a mixing bowl and beat for about 5 minutes until light.
  • Add cheese, eggs, lemon zest, and coconut flour and mix briefly with a mixer until everything is combined. 
  • Pour the cheese mixture into the pan. 
  • Bake it in the top and bottom preheated oven for about 1 hour at 160°C. Leave the ketogenic cheesecake to cool with the oven door slightly open, and then place it in the refrigerator for a few hours. 

Enjoy the perfect keto diet cheesecake!

>