Fani ai dietelor keto si low carb, fiti atenti aici! Va prezint efectiv cel mai bun cheesecake keto/low carb, este FAN-TAS-TIC! Oricine il gusta nu isi da seama ca e super sanatos: fara zahar, fara gluten, cu putini carbohidrati, cu multe proteine si plin de nutrienti, yeeei! :)

Blat:

Crema: 

Blatul: Amestecam bine toate ingredientele, apoi presam compozitia rezultata pe fundul unei tavi rotunde cu pereti detasabili, unse cu unt si tapetate cu hartie de copt (diametru 23cm). Coacem blatul 10 min in cuptorul preincalzit la 180C.

Crema: Mixam bine crema de branza (cu mixerul sau telul) pana devine moale si pufoasa. Apoi adaugam pe rand si indulcitorul pudra, ouale, unul cate unul, vanilia si zeama de lamaie.  Turnam crema peste blat si nivelam cu o spatula. Introducem cheesecakeul inca aprox 45-50 min la 180C, cu o tava dedesubt, pentru ca e posibil sa mai curga putina grasime in cuptor.

Il coacem pana e ferm la atingere, dar inca mai tremura putin centrul. Important: il lasam sa se raceasca de tot, apoi il introducem in frigider 2-3 ore. Eu l-am taiat cald si logic ca nu s-a taiat frumos, daca aveti rabdare, vreau si eu sa cumpar cateva kg :)))))))))))) Enjoy! E divin :)

Galerie foto

*Reteta preluata si adaptata de aici.

ENGLISH VERSION

To all you keto and low carb fans out there, check this out!  I’ve got simply the best keto cheesecake recipe, it’s AMAZING! Anyone who tastes it can’t tell it’s super healthy: sugar free, gluten free, low carb, packed with protein and so many nutrients, yeeeei! :)

Crust:

  • 200 g almond flour
  • 40 g powdered stevia erithritol
  • 90 g melted butter
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

Filling: 

  • 800 g cream cheese
  • 3 eggs
  • 100 g powdered stevia erithritol
  • juice from 1/2 lemon
  • 1 tsp vanilla extract
  • topping: fresh raspberries

Crust: Mix well all the ingredients, then press the dough onto the bottom of a spring-form pan that’s been greased with butter and lined with baking paper (23 cm diameter). Bake for 10 min in the preheated oven at 180 C.

Filling: Whisk the cream cheese until smooth, then add the sweetener, eggs (one at a time), vanilla and lemon juice. Pour the cream over the crust and level with a spatula. bake for approx 45-50 more min at 180 C, with a tray under the pan, there my be some grease leaking.

Bake until firm to the touch, but slightly jiggly in the center. Important: let it chill completely, then place in the fridge for 2-3 hours. I cut it warm and of course the sliced weren’t pretty, l could sure use some patience! :)))) Enjoy the cheesecake, it’s divine :)

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