Name: Low-carb cheesecake
Yield: 4-6 small or 1 large cheesecake
Cuisine: European
Ingredients: Basic pie crust; 125g butter; 2 large eggs; 40 ml xylitol; 150 ml coconut flour; 10 ml baking powder; Preheat oven to 175 ° C.; Cheesecake; 4 eggs; 250 g full cream cream cheese; 5 ml (1 t) vanilla extract; 20 ml (4 t) xylitol; 250 ml cream; grated zest of 1 lemon; Preheat the oven to 150 ° C.

Low-carb cheesecake

Serves: 4-6 small or 1 large cheesecake Nutrition facts: 200 calories 20 grams fat

Ingredients

Basic pie crust
125g butter
2 large eggs
40 ml xylitol
150 ml coconut flour
10 ml baking powder
Preheat oven to 175 ° C.
Cheesecake
4 eggs
250 g full cream cream cheese
5 ml (1 t) vanilla extract
20 ml (4 t) xylitol
250 ml cream
grated zest of 1 lemon
Preheat the oven to 150 ° C.

Instructions

Basic pie crust

1 Line a 24 cm pan or 10 small quiche pans (with a diameter of 10 cm) with baking paper.
2 Melt the butter and let it cool. Beat the eggs, butter and xylitol together.
3 Sift the coconut flour with the baking powder and stir into the egg mixture until it forms a dough.
4 Spread the dough in the pan/pans. Keep in the fridge until needed.

Cheesecake

1 Prepare the crust.
2 Mix all the ingredients for the cheesecake well together.
3 Fill the tart pan/pans with the stuffing and bake until set and brown.
4 Serve with fresh berries or passion fruit.

cake low carb cheesecake

Michelle Nortje

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Low-carb cheesecake