Velvety Baked Vanilla Cheesecake – diabetic-friendly, gluten-free & LCHF! Who needs carbs?

cheesecake

There are some low-carb puddings that taste like ‘diet food’. Take my word for it; this one doesn’t! Who’d have thought you could eat cheesecake and still lose weight? It’s things like this that make a ketogenic-diet a true pleasure to follow. And because it’s made with Xylitol & ground almonds, they’ll be no impact to your blood-sugar. This makes it diabetic-friendly and an excellent choice for those with an intolerance to wheat.

Did I mention it’s delicious?

Take a teacup full of ground almonds and half a cup of dessicated coconut. Mix this with half a cup full of Xylitol and then pour in double-cream until the mix clumps together but is not ‘wet’ (circa half a cup…?). The mixture should be shape-able.

Press the mix into the base of a buttered spring-form tin, making sure to bank some dough up against the sides. The aim is that this forms a watertight seal in the tin, and prevents the cream-cheese mix from leaking out.

Bake the base in a medium oven for 15 minutes, or until it’s very slightly brown and feels ‘just set’ to the touch.

Empty 2x 200g packets of cream-cheese into a bowl and crack in two eggs. Add half a cupful of Xylitol and a further half cup of double-cream. Now shake in a good half-teaspoon of powdered vanilla seeds or the equivalent of one pod. You can use liquid essence, but this tends to contain sugar-syrup. Whisk the mixture until ‘divinely smooth’ and give it a taste. It should taste rich, creamy, fragrant and perfect. If not, eat it all and start again!

Ladle the cream-cheese mix lightly on top of your base. Bake in a medium oven for 25 minutes, then turn the oven down to low and bake for a further 20 minutes. You want the mix to wobbly very slightly when the tin is nudged, but not appear liquidy.  It should only bear very light traces of brown on top. If golden or cracked, then you’ve unfortunately cooked it for too long or too high!

Leave the cheesecake to cool until room temperature, then remove from the tin. Refrigerate for one hour until lightly chilled. Serve with a dollop of whipped cream and strands of orange zest for additional fragrance.

Did I mention it’s delicious? Oh yes, I think I did.

It’s delicious!

Thanks for reading and bon ap!

Adam.

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One thought on “Velvety Baked Vanilla Cheesecake – diabetic-friendly, gluten-free & LCHF! Who needs carbs?

  1. Pingback: Top 10 Low-Carb Puddings / Desserts | country walks in ketosis

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