The Keto Clan ‘Cheesecake’
Since starting our keto lifestyle change we honestly haven’t had that many sweet cravings but one day Emma said she needed cake! So as we haven’t really tried to create any sweet treats yet we searched the net for a cheesecake and we ended up finding one at alldayidreamaboutfood we added a few different nuts and used a bit less sugar but all in all we were really happy with this cheesecake. We cut the pieces quite small as you really only need a tiny amount.
If you’re in need for something sweet, give this a try! I ended up melting some 85% Lindt chocolate to put on top and made a raspberry coulis to go with it…which was more for decoration purposes to be honest but tasted great with the cake 😛 so an extra bonus!
Nutritional Information – Calories 319 (11 Servings)
Total Fat 30g
Saturated Fat 16 g
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Cholesterol 48 mg
Sodium 248 mg
Potassium 115 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 3 g
Protein 7 g
For the Base:
- 60 g, 85% Cocoa Extra Dark Chocolate
- 50 g, Australian Almond Meal
- 20 g, Organic Cacao Powder
- 6 g, Macadamia nuts salted
- 15 g Brazil nuts
- 30 g, Pecan Nut Halves
- 1/2 cup, Butter – (we used salted as it was all we had)
- 1/4 tsp , Vanilla extract
- 2 Eggs, Free Range – Large Eggs
- 3/4 cup, Stevia powdered sugar
For the filling:
- 2 containers (450g-500g), Cream Cheese
- 60 mL, Pure Double Cream
- 2 eggs, Free Range – Large Eggs
- 1/2 tsp, Vanilla extract
- 40 drops Stevia Liquid Concentrate drops
- For the biscuit base; Preheat the oven to 160 degrees celsius and grease your cheesecake pan with some butter, wrapping the bottom of the pan in foil.
- Melt your butter and chocolate together. You can do this in the microwave in small increments and keep stirring until smooth, but I prefer to do this on the stove top in a bowl over a saucepan filled with a small amount of water on a low heat…I feel I have more control over it this way but either way will work.
- In a small bowl mix together almond flour, cocoa powder and salt.
- In another bowl, beat eggs, Stevia powdered sugar and vanilla until smooth. Then beat in almond flour mixture, the butter & chocolate mixture until smooth.
- I then blitzed my mixture of nuts together for a few seconds and then stirred them in.
- Spread this evenly over bottom of your prepared pan. Bake for 15 to 20 minutes then let it cool.
For the filling, reduce the oven temperature slightly to 150 degrees celsius.
- In a large bowl, beat the cream cheese until smooth then add in the eggs, sugar drops, cream and vanilla until well combined. (With the drops I added a small amount at a time and kept tasting until I reached a sweetness that I liked)
- Pour the filling over the crust and place cheesecake on a large baking sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes depending on your oven. Remove from oven and let cool.
- Run a knife around the edges to loosen it and then remove the sides of the pan. Put in a container or on a plate and cover with plastic wrap and refrigerate for at least 3-5 hours. (Honestly overnight is probably the best idea if you can wait that long!)
- Serve with some melted chocolate, a fruit coulis or even some whipped cream.
For my raspberry coulis I heated up a small amount of water in a saucepan and add a handful of raspberries with a few drops of sweetener. I then took it off the heat, blended it and put it through a sieve.