keto cacao crepes with pumpkin & cream cheese

I mainly use pumpkin/squash to make a soup – I love it, especially in a Autumn and Winter time. It’s creamy, spicy and warming. But since I blog (that’s from 2013) I like to experiment with other sweet and savoury pumpkin recipes. After making this keto crepes, this idea came into my mind: keto cacao crepes with cream cheese and pumpkin. I had some leftovers of tinned pumpkin puree I bought for pumpkin cheesecake (recipe soon), so I decided it’s a great moment to try to make these crepes.

To make this keto crepes you need only three ingredients: eggs, double cream (heavy cream or any kind of high fat cream) and cacao powder. You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Have a look at my previous keto crepes recipe for tips and tricks that will make the preparations easier.

Keep in mind that the only sugar replacement (xylitol) I added to a pumpkin puree, and final crepes where not very sweet. Also if you add cacao to the batter it will make it slightly bitter. Adding some sweetener to the batter would be a good idea. Everything depends how sweet you like them. So please keep in mind that you might need adjust the recipe to your taste. You can also use whipped cream on top, it will be more decorative.

It’s a great option for low sugar dessert or weekend breakfast. When you get into practice with making and flipping crepes, the process will be quick and easy – perfect for Autumn family breakfast.

keto cacao crepes with pumpkin & cream cheese

INGREDIENTS:

  • eggs – 1 egg = 1 crepe
  • cacao powder – 1/2 tsp = crepe
  • double cream – 10 ml/ about 3 tsp = crepe
  • cream cheese
  • pumpkin puree (I used tinned pumpkin puree)
  • xylitol or other sugar replacement
  • cinnamon
  • ground ginger
  • ground cloves
  • ground nutmeg

DIRECTIONS

Mix together pumpkin puree with some cinnamon, ginger, cloves and nutmeg. Also add to taste xylitol or other sugar replacement. You can also add some sugar replacement to cream cheese if you like it more sweet. I didn’t add any, but decide according to your liking. Also didn’t add any sweetener to crepe batter, so after adding cacao they are slightly bitter in taste. Maybe try to make one crepe without adding any sweetener and see if it’s OK for you.

Prepare crepe pan or other crepe size pan, possibly with low edge. In a cup using a fork whip 1 egg, 1/2 teaspoon of cacao powder and about 3 teaspoons of double cream. Heat the pan (have a look to a previous keto crepe recipe to get all the tips and tricks that will make the preparations easier) and pour the batter. Spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg, half a teaspoon of cacao powder and about 3 teaspoons of double cream.

When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then spread a layer of pumpkin puree. Fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, sprinkle with cinnamon, you can decorate with whipped cream. I sprinkled with a bit of cane sugar, just for decoration.

two ingredients keto crepes with cream cheese and black forest fruits

Recently I was scrolling Instagram, looking for new inspirations. Autumn is officially here in Scotland, we’ve got dark mornings, rainy days and colourful leaves on the streets. So it’s time for comforting food that will cheer you up on the dark, rainy evenings. As I try to stay on a low carbohydrate diet, I’m doing my best to avoid the tempting sweetness of ice cream that I couldn’t resist all summer. These keto crepes are a great alternative. They give a lot of options to prepare sweet and savoury, also they are so pleasing for the eye – a great idea to set the good mood on Autumn afternoons. I will definitely take an advantage of this idea and make the most of it. So expect more keto crepes recipes.

To make this crepes you need only two ingredients: eggs and double cream (heavy cream or any kind of high fat cream). You need one egg for one crepe, so if you’d like to make a bigger batch, be prepared and have plenty of eggs on hand. Although the preparation of batter is extremely simple, the frying is quite tricky. Keto crepes are gentle and if you don’t have a lot of experience you might have some problems at the beginning to flip them without breaking. It’s good to use crepe pan – it make the job easier. If you’re unlucky and you crepe will fold, no worries – unfold it gently and try again.

To fill my crepes I’ve used regular cream cheese and black forest fruits I had in my freezer. I must highlight that I haven’t use any sweetener either for a batter nor for the cream cheese, so the only sweetness comes from fruits. If you like it to be more on the sweet side, mix cream cheese with some sugar replacement.

Here’s couple tips for you, to make the process easier and pleasant:
  • use a special crepe pan – it will make your job easier – it has a low edge, it’s thin and flat, so it’s easy to spread the batter evenly. If you have regular one remember to heat the pan until very hot and roll the pan from side to side just enough to cover the bottom evenly with a thin layer of crepe batter,
  • it’s best to use a non stick pan – also you can spray it with oil spray, a bit of clarified butter or coconut oil. I always grease the pan before first crepe, after first one there’s no need to do that,
  • heat the pan until very hot,
  • if you have a pan without a non stick layer, grease it slightly before each crepe,
  • flip the crepe when the edges starts to pull away from the pan, shake the pan to make sure that crepe doesn’t stick, if it does help yourself with a spatula, be gentle,
  • use a large spatula to flip crepes or flip it by tossing it in the air and catching it, it will be difficult at the beginning but in my opinion it’s easier than using a spatula,
  • be patient – making perfect crepes it’s an art. If you don’t have any experience it will take some time and a few failures before you get it right.

two ingredients keto crepes with cream cheese and black forest fruits

INGREDIENTS :

  • medium or large eggs (1 egg = 1 crepe)
  • about 10g double cream for each crepe – 2-3 tsp
  • cream cheese
  • black forest fruits (frozen in my case)
  • handful of cacao nibs or cacao powder
  • optionally: xylitor, erythritol or other type of sweetener

DIRECTIONS

Take a cup and using a fork whip together one egg and 2-3 teaspoons of double cream. Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan. I also haven’t used any sweetener, so all my sweetness comes from the fruits. If you like it more sweet, add some sweetener to cream cheese.

When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg and 2-3 teaspoons of double cream.

When you have the amount of crepes you need, take some cream cheese and spread it evenly on one side of the crepe. Then fold it in half, and then in half. You can fold it one more time as I did, if you want. Do the same with the rest of crepes. Arrange them on a plate, put some more of cream cheese on top and handful of black forest fruits. Sprinkle with cacao nibs or some cacao powder and serve.

Enjoy!

keto apricot cheesecake (no flour/gluten free)

If you haven’t yet, you definitely should try this keto cheesecake. It’s sweet, juicy (oh, yeah!) and light. And it’s made only with three ingredients, if you don’t count apricots. Very easy to make, you don’t need no special skills or huge baking experience.

I’ve used apricots for this recipe. It’s a season for plums as well, and I think they would also taste great in this cheesecake. Even though apricots are not quite keto friendly, there’s 11g of carbs in 100g of apricots, you can still add them to this cheesecake. I’ve added 5 small apricots to a whole cake (so it would be about 200g of fruits). So even if you’ll have lets say two pieces of cake a day, you might barely eat one fruit. Although if you’re afraid you’ll exceed the amount of carbs you can have, just skip the fruits. Cheesecake will also be delicious.

This cake will rise as hell during baking, it was huge! It deflate while cooling down, but not as much as I thought it will. 600g of cream cheese and couple eggs, and we’ve got this beauty. I don’t know how about you, but I like this plain, unsophisticated look, that says: I’m made with edible ingredients 😉 Do you like all this decorative looking cakes you can see online, I mean mirror glaze, fancy sugar icing? I always think if they taste as good as they look?

I like this slightly rustic, minimalist look, it reminds me of a wooden cottage, fireplace, squeaky floor and birds singing outside the window, or rain beating against the glass. And I sit in my wooden house on the couch, with a dog under my feet, eating keto cheesecake and sipping strong black coffee.

keto apricot cheesecake (no flour/gluten free)

INGREDIENTS (baking tray about 9inch/22cm):

  • 600g cream cheese
  • 5 large eggs
  • about 8 tbsp xylitol or other sugar replacement
  • 5 small apricots
  • a bit of coconut oil to grease the baking tray

DIRECTIONS

First prepare baking tray. Place a piece of baking paper on the bottom, smear it and the sides of the tray with coconut oil.

Rinse apricots, cut in half and remove the stones. Chop them in smaller pieces.

Beat the eggs with xylitol or other sugar replacement using handheld mixer, until they get light in colour and fluffy. It should double the volume. Next add cream cheese and mix until combine. Batter will be very liquid. That’s how it should be.

Heat the oven to 160-170°C, bake for about 60 minutes. Keep an eye on it, if the top gets to brown slightly lower the temperature. It’s better not to open the oven during baking, because a sudden change in temperature can make the cake deflate. But everything depends of the oven, you can also switch off the top heater if your oven have this option. Cake will rise a lot, also might crack.

After baking do not open the oven, switch it off and place a wooden spoon to make a small crack in the door, so that the heat escapes slowly. This way the temperature will go down slowly, and cheesecake will deflate, but not significantly. You can take it out when it’s completely cooled down.

Slice in portions and enjoy!

cacao cream cheese muffins (keto, no flour, gluten free)

Basing on the idea of this small cheesecakes, I’ve made this cacao cream cheese muffins. Using absolutely no flour, so for all of you who are gluten intolerant or on ketogenic diet, this recipe will be a good option. They are very easy and fairly cheap to make, you can upgrade them using low sugar chocolate chips or white chocolate chips – they will melt nicely giving extra chocolate flavour.

Comparing to the cream cheese cupcakes from that recipe, this one came out completely different. The other ones were very moist, more like real cheesecake. These ones, are very light and fluffy and quite dry, almost like sponge cake. They don’t have eggy taste, and a bit of crunchy walnut on top gives them a bit of nutty flavour.

The same as the other small cheesecakes, they rise nicely during baking, to sadly deflate when the temperature goes down. Why this happens? – you can read right here.

I’ve used raw cacao powder, it’s slightly different in taste (more about difference between cacao and cocoa you can read here), but regular cocoa will work as well, although you might need to use more sweetener, because in my opinion roasted cocoa is much more bitter than the raw one. Also instead of clarified butter, you can add a tablespoon of melted coconut oil. I prefer butter – in my opinion it works much better than coconut oil. For example I’ve been making keto courgette cake and keto chocolate courgette cake with butter and with coconut oil, and the last one always gives the cake that weird oily taste and like it settles on the bottom of the cake. It’s hard to explain, but maybe you’ve noticed that as well. Like the oil couldn’t combine with the rest of the ingredients. While butter not only gives nice flavour, but seems to combine very well with the rest of ingredients.

I’ve also used handmade liners, which is a very handy idea and I think I won’t be buying muffin liners any more.

cacao cream cheese muffins (keto, no flour, gluten free)

INGREDIENTS:

  • 300g cream cheese
  • 3 large eggs
  • 2 tbsp raw cacao powder
  • 1/2 tsp baking powder
  • 5 tbsp xylitol (or other sugar replacement) or more – they are not very sweet
  • 1 tbsp clarified butter
  • optionally: handful of walnuts

DIRECTIONS

Melt the butter and leave it to cool down. Beat the eggs with xylitol until light and fluffy using handheld mixer. Add cacao powder, baking powder, butter and cream cheese. Beat again until all the ingredients will combine. You will get quite runny consistency.

Prepare muffin tray and liners. If you don’t have them cut baking paper in about 5-6 inches (15cm) squares and give them a muffin liners shape using a glass turned upside down. It’s very easy and you can get as big (in height) muffin liners as you want.

Preheat the oven to 180°C.

Pour the batter to each form and place a piece of walnut on top. I’ve managed to fill up full tray of muffins and had leftovers of batter for another few. If you want to make just one round use 2 eggs instead of 3.

Bake them for about 20-25 minutes. They will rise nicely, and deflate later on, that’s normal, so don’t you worry about that.

After baking let them cool down slowly by opening slightly the oven. This way they won’t deflate so much. They can be stored in a room temperature for about 3 days.

Enjoy!

3 ingredients cream cheese cupcakes (keto)

Does anyone can explain me what’s the difference between cupcake and muffin? I was deliberating about it for a while – how to call them – a cupcake or a muffin. Muffins are for me more like “bread” kind of dough, and cupcakes usually have some cool creamy frosting on top, when these small cheesecakes don’t have. So maybe I should call them small cheesecakes? I don’t know. I called them cupcakes because when they deflate, they are perfect to put some creamy, fluffy icing on top. I’m a very simple girl though, don’t have skills and tools to make a fancy icing (although I dream about it, but I’m too scared that it’s gonna be a disaster…

…like here for example):

That’s why I clever bypassed that idea, placing some almond flakes on top of each cupcake. Which was actually a very good idea. Toasted almonds not only gives a nice crunch to a creamy and delicate texture of cheesecake, but also adds a lot of flavour to it.

I borrowed the idea for these cupcakes aka small cheesecakes from this recipe and definitely it’s worth making again and again. It’s easy, fast and you need only three ingredients (not counting the almonds). I will surely use this recipe more than couple of times, because I already have a few ideas how to experiment with it. So stay tuned, if you want to see these experiments and maybe have some fun if I fail 😉

Other thing I have to say, that the idea with making your own muffin/cupcake liners is genius! As I’ve addressed in this post about “11 emergency swaps when you’re missing something in your kitchen“, if you don’t have muffin liners you can use your own liners made with baking paper – it works great. I’m really impressed with this hack – I can make them bigger or smaller depending on my needs (of course in this case I’ve managed to make them too small), and they look kind of cool made of white baking paper. What do you think?

Very sadly cheese batter rises beautifully while baking, they were giant comparing to the amount of batter I’ve added to each form. But as cheesecake does, they deflate significantly. There is also no flour or rising agent, so nothing that could somehow stabilize it when it rises. So you have to expect that it will deflate.

Why the cheesecake deflates?

It is common for the cheesecake to deflate and look unappetizing when taken out of the oven. Its surface is not even and the edge remains high. The cheesecake deflates because the temperature change during baking and removing the cheesecake from the oven. The air increases in volume, making the dough fluffy. When you remove the cheesecake from the oven, the gas bubbles lose their volume, and the dough falls under its weight. Also if you use baking powder or yeast, sugar starts to react with it and causes gas evolution which makes the batter rising, and then loosing its volume, when the temperatures goes down. Therefore, you should know when to remove the cheesecake from the oven. Never take it out straight away.

A good way for the baked cheesecake to not fall is to gradually open the oven door.

Here’s couple of tips:

  • after cooking, turn off the oven and leave the cake in it for about 10 – 15 minutes
  • after this time, open the oven door to a small slit and leave it for 5 minutes
  • then open the door more and wait 5 minutes again
  • then open the oven door completely, leave the dough in the oven and let it cool completely
  • if you make normal size cheesecake, you can drop it on the floor or on the kitchen caunter (in the tin of course) after baking – not from very up high – like 30cm – so the air bubbles will disappear fast and cheesecake won’t manage to deflate that much
  • also do not over beat the batter – if you “load” a lot of air to it there is a bigger chance that the final product will be smaller that it looked in the oven

3 ingredients cream cheese cupcakes (keto)

INGREDIENTS (for about 12 cupcakes):

  • 400g cream cheese
  • 2 large eggs
  • 5 tbsp xylitol (or other sugar replacement)
  • additionally: handful of almond flakes

DIRECTIONS

Prepare first muffin baking tray, if you don’t have the cupcake liners, use squares of baking paper. I’ve cut them a bit too small and I’ve been left with some batter, so keep in mind to cut enough big squares of baking paper, so it’s higher than the surface of the baking tray. Batter is very liquid, so it needs something to hold it. I haven’t try to bake them without any lining, it’s just easier to take them out after baking. To make your own liners cut a piece of baking paper in squares and shape them on the glass or cup placed upside down. Its very easy and works great.

Beat cream cheese with xylitol using handheld mixer, then add eggs, one by one. Beat for about 1 minute until you get uniform and runny batter. It’s important not to over beat the batter, if you “load” a lot of air to the batter, in the process of baking because of high temperature the air will start to “grow”. Cupcakes will rise a lot, but when the temperature starts to drop, the air bubbles starts to disappear, and because cheese batter is quite heavy it deflates. Instead of mixer you can use a whisk or a spatula to stir in the eggs, but if you don’t mind – mixer is the quickest.

Heat the oven to 180°C.

Transfer the batter to each liner and sprinkle on top some of the almond flakes. Bake for about 20-25 minutes. Batter will rise beautifully, sadly after baking, it will deflate significantly. But unfortunately it’s normal. After baking do not open the oven straight away. Give it couple minutes, then open the doors slightly and let it cool down slowly. I don’t guarantee that it will help in any way, but it’s worth trying 🙂

easy-peasy no bake mango cheesecake

Today I wanted to show you something very simple, pretty looking and most important – tasty. Of course, if you like mangoes. Coconut milk, which is very noticeable in a white layer, adds tropical vibe to the cheesecake. If you don’t like coconut, you can skip it. If you have access to canned mango pulp, it will make your live even easier. If not, I recommend buying some ripe mangoes and treat them with blender.

Mango is not keto friendly though, so if you’re on keto diet (which requires no more than 20 g of carbs per day) mango is unfortunately not for you. One cup (165g) contains about 25g of carbohydrates, so that’s even more than daily dose.


But if you don’t mind the amount of carbs in your diet, go ahead! Especially that it’s a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are also a good source of antioxidants. According to Traditional Chinese Medicine it has a cooling nature. It regenerates the body’s fluids, stops coughs, and strengthens digestion. It has also been found to have incredible anti-inflammatory properties, hormone-regulating vitamin E, blood-building iron, and bone-strengthening minerals. Mangoes are rich in digestive enzymes, particularly magneferin, katechol oxidase, and lactase, which serve to detoxify the body and combat dangerous bacteria in the intestines. By strengthening the metabolism, mango not only encourages weight loss, but also benefits cardiovascular health, helping to prevent high cholesterol, high blood pressure, and insulin resistance. Lupeol, a triterpene found in mangoes, prevents the development of kidney stones and limits—or even stops—the spread of leukemia, prostate, breast, lung, colon, and pancreatic cancers (source).

Very summer, refreshing cake for hot evenings, when you want to treat yourself with something sweet but light. Even though it may sound complicated it’s very easy – just mix each layer with gelatin and wait till it sets in the fridge. It’s difficult for me to tell you the exact amount of sugar or it’s replacement, because I don’t like very sweet desserts (I didn’t add any sugar to the second layer), so I think it will be better if you adjust the amount of sweetness to your own taste. Just add sugar teaspoon by teaspoon until you find it’s perfect for you.

no bake mango cheesecake

INGREDIENTS:

  • 850 g mango pulp or fresh mashed mango fruit
  • 1 can – 400ml coconut milk
  • 1 kg cream cheese
  • sugar replacement (stevia, xylitol or other) or regular powdered sugar – to taste
  • about 12 tsp gelatin (vegan or pork/beef)

DIRECTIONS

Dissolve about 5 teaspoons of gelatin in boiling hot water, then set aside to cool down.

Mix half of the cream cheese with a can of coconut milk using handheld mixer. Add to taste sugar replacement or regular powdered sugar. Pour in a thin stream of gelatin while mixing. Finally, mix thoroughly with a spoon or spatula to grab the remains of cream cheese from the bottom and sides of the dish.

Cover the bottom of round baking pan with baking paper. Pour cheese batter and even the surface. Place in the fridge.

In the second dish, mix the other half of the cream cheese and half of mango pulp. Optionally, add powdered sugar or sugar substitute. Dissolve 4 teaspoons of gelatin in hot water, let it cool down and add to the mix. Mix thoroughly scooping the walls of the dish. If the first layer is quite set, pour mango/cream cheese layer and put back to the fridge.

The last layer is pure mango pulp. Dissolve 3 teaspoons of gelatin in a little hot water. Mix thoroughly with mango pulp. If the second layer of cheesecake is already set, pour mango pulp on top.

Refrigerate for at least 2-3 hours.

Cheesecake can be kept in the fridge for up to three days. Preferably in tightly covered container, so that it doesn’t absorb odors.

Bon Appetit!

keto coconut flour cheesecake #glutenfree #lowcarb

Before keto, apart from meringue, cheesecake was one of my favorite cakes. Oh moisten, fluffy and almost velvety cheesecake (any kind) melting in your mouth – that’s heaven.

Most of the keto cakes recipes are based on almond flour. That what annoys me in keto – you can replace flour only with two options – almond flour or coconut flour. First one is very expensive, consistency and properties of the other one, are so much different than traditional flour, that it’s impossible to get the same result. Oh I will never forget this disappointment, trying to make pizza or pancakes with coconut flour. After few defeats I decided, I’m not gonna fool myself that with coconut flour I will achieve the same outcome.

But some time passed and self isolation has awaken my baking desire. So I started looking for inspiration for using coconut flour in a cake. And I found this recipe, did some adjustments, wouldn’t be myself if not changing something here and there (I didn’t have sour cream for example). And surprisingly for myself (as I told you in my semifreddo recipe, happens to me to be a master of disaster when it comes to baking) the result was very good.

Of course with coconut flour you cannot expect this velvety texture, when using traditional flour. However it came out nicely moist, quite light but also not very sweet. Consider that I’ve added tiny bit of sugar replacement comparing to original recipe. So if you decide to make it yourself, and you want it to be sweet as traditional cheesecake, definitely add more.

This attempt was a success, without doubt. Encouraged me to experiment more, so expect more recipes like that in the near future. Especially that looks like isolation will last for few more weeks, so we all need something to comfort us.

keto coconut flour cheesecake

keto coconut flour cheesecake #glutenfree #lowcarb

Remember that all the ingredients should have the same room temperature (although my cream cheese and mascarpone was straight from the fridge).

Also a note: I use the same 250 ml cup to measure all ingredients (it’s regular glass size), so if you see 1/2 cup means it’s half of 250 ml.

INGREDIENTS (for 7.5 inch round silicon baking tray)

  • 4 free range eggs (medium size)
  • 400 g creme cheese (I used two packs of Asda Creamy Original Soft Cheese)
  • 3 tbsp clarified butter
  • little bit less than 1/2 cup of xylitol (my measuring cup is 250 ml)
  • 1/2 cup coconut flour
  • 1/3 cup mascarpone
  • pinch of natural rock salt
  • 1 tsp Madagascar vanilla extract
  • 2 tsp baking powder

 

low carb cheesecake

DIRECTIONS

I’ve melted butter (of course I forgot to take it out from the fridge early enough to get soft) and left it for a while to cool down. It worked, so you can do the same.

Preheat the oven to 170°C or 150°C with the fan. My oven has only fan option so I always have to lower the heat. But as I always say – every oven is different so keep an eye on it!

Beat the eggs using handheld mixer, when they become nice and fluffy add sugar replacement and beat for another while, so the sugar will combine nicely. Then add creme cheese, mascarpone, pinch of salt, vanilla, baking powder and butter. Mix for another while until it gets uniform.

At the end add coconut flour. Do it slowly, and wait a while before you add more because coconut flour absorbs plenty of liquid. We don’t want it to be too thick, because cheesecake will get dry. Batter will be quite thick, but you should be able to pour it to the baking tray. Kind of consistency like a cottage cheese you can buy in the supermarket.

If happened that you’ve added to much coconut flour – add some milk.

I used round silicon baking tray, and baked for about an 1 hour (in this case could be even less because I’ve noticed that when I bake in silicone trays it’s quicker). If you’d like to use loaf baking tray, you’ll need to bake for longer. Silicone baking tray doesn’t need to be greased, but if you use traditional one grease it with butter.

During baking it will grow and start to crack on the surface – that’s normal. Later on will collapse more or less, and it’s also normal, so no worries. How to check when cheesecake is ready? Take a toothpick or a skewer (I always use wooden skewer) and insert into cheesecake, if it comes out clean – it means it’s ready. If you still have some batter leftovers – means that it needs couple more minutes.

If your cheesecake gets to dark on top and it’s still not ready, you can cover it with tin foil or piece of baking paper.

Don’t take it out straight away after finish baking (it might collapse even more). Let it slowly to cool down, I always put a wooden spoon between the door, and leave it for an hour or two.

After all this hassle (oh it can be stressful!) you can finally enjoy a piece of cheesecake 🙂

keto cheesecake

coconut flour cheesecake