Low Carb Cheesecake with Strawberry Topping
Ingredients
Base
- 120 g coconut oil
- 120 g almond flour
- 40 g ground almonds
- 60 g erythritol
- 1 egg
Filling
- 100 g almond flour
- 200 g Greek yogurt 10% or low-fat quark
- 400 g low-fat cream cheese or full-fat
- 4 eggs
- 200 g erythritol or xylitol
- 30 g protein powder optional
Strawberry topping
- 500 ml pureed strawberries
- 8 sheets gelatin
Preparation
Mix the liquid coconut oil with all other base ingredients to form a crumbly mass.
Preheat the oven to 200 degrees Celsius with top and bottom heat. Lightly grease a round springform pan about 24 cm in diameter. Press the dough into the pan and bake for 15 minutes.
Meanwhile, for the filling, whisk together the cream cheese, Greek yogurt, almond flour, sweetener, and egg. Optionally, add protein powder, preferably vanilla flavor.
Pour the filling over the pre-baked crust. Reduce the oven temperature to 150 degrees Celsius. Bake for another 50 minutes until set. Let it stand in the turned-off oven for about 20 minutes without opening the door.
For the optional strawberry topping, puree the strawberries and mix with dissolved gelatin. Pour over the cooled cake and refrigerate for at least two hours to set.
Tips
This step of letting the cake stand in the turned-off oven is crucial to prevent the mixture from collapsing or cracking.
