Category: desserts

Ricotta Cheesecake
Makes one 8-inch square cheesecake, to serve 12
Cheesecake Ingredients
2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
6 eggs
Zest of 1 orange
Blueberry Topping
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water
Directions

Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.
In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.

Ingredients
Coconut & Lemon Cake

90g coconut flour
5 eggs
40g inulin powder or a tablespoon of granulated sugar substitute
125g butter, melted
Zest & juice from 1 lemon
30g desiccated coconut (unsweetened)
Pinch of salt
Lemon Cream Cheese Frosting
180g full fat cream cheese
30g inulin powder
1 tsp vanilla extract
2 tbsp coconut flakes (optional decoration)

Create It
1. Pre-heat the oven to 180°C.
2. Separate the egg whites from the yolks and add the egg whites to a bowl.
3. Whisk the egg whites to form stiff peaks.
4. In a separate bowl combine all the other cake ingredients apart from the inulin.
5. Mix the inulin into the cake mix gently until well combined.
6. Fold in the whipped egg whites.
7. Pour into a pre-prepared cake tin and place in the centre of the oven for 45 minutes.
8. Remove from the oven and allow to cool whilst you prepare the frosting.
9. To create the frosting combine the cream cheese, vanilla, lemon zest and lemon juice in a bowl.
10. Slowly and gradually stir in the inulin.
11. When the cake has cooled, remove from the tin and spread over the frosting.
12. Sprinkle with the coconut chips if using.

Ingredients
3 tbsp almond flour (you can switch for coconut flour if preferred)
3 tbsp cocoa powder
2 tbsp butter
1 medium egg
1 tsp vanilla extract
1 tbsp milk
1 square dark chocolate (over 70% cocoa)

Create It
1. Add all dry ingredients to a mug and mix.
2. Add butter, milk and vanilla extract and mix well.
3. Place mug in the microwave for 2-3 minutes. (Every microwave varies on cooking time so keep an eye on this)
To serve – whip up 2 tbsp double cream and top with berries.

Ingredients

9 Eggs (medium)
300g Dark Chocolate (minimum 72% cocoa)
150g Inulin Powder
70g Unsweetened Cocoa Powder
30ml Double Cream
1 tsp Vanilla Extract

Method

(makes approx. 18 servings)

Pre-heat the oven to 140°C. Melt the chocolate in a heat proof bowl over hot water (bain-marie) then stir through the double cream. Whilst the chocolate is melting separate the egg yolks and egg whites into two bowls. Whip the whites to form soft peaks. Combine the egg yolks with the inulin very gently (do not mix). Add the melted chocolate mixture to the egg yolks then sift in the cocoa powder and add the vanilla and combine together. Fold in the egg whites. Pour into a large round spring form cake tin (buttered if non-stick or lined if not) and place in the oven for 40 minutes. Remove and allow to cool so the cake comes away from the sides of the tin slightly. Serve with berries and a dollop of cream!

This cake serves 8 and has 5.4 g of carb and 176 kcals a slice.

Ingredients

110g ground almonds

40 butter melted

50g inulin powder (or granulated sugar substitute)

2 eggs

1tsp vanilla extract

30mls double cream

100g strawberries

Method

Combine the ground almonds, melted butter, eggs and vanilla in a large bowl. Add the double cream and inulin. Chop the strawberries and add them to the mixture combining gently by hand. Pour into a buttered cake tin and bake in a pre-heated oven at 180 degrees for 18-20 minutes.

Hilda has done it again! She can produce a low carb version of nearly anything. You can also used the lemon curd as the filling in a low carb sponge cake or put different fruity toppings on the cheesecake. The cheesecake itself is not a baked one. 

Low Carb Coconut Crust

1 ½ cups of sugar-free coconut flakes
¼ of almond flour or 2 tablespoons of coconut flour for nut free version
½ cup of melted butter
Low Carb Lemon Curd Filling
½ cup unsalted butter
¾ cup of sugar substitute I used Swerve
¾ cup of lemon juice about 3 large lemons
7 egg yolks
1 tablespoons of lemon zest
¼ tsp of sea salt
Low Carb Cheesecake Filling
1 package of cream cheese
½ cup sugar substitute
½ cup sour cream
1 teaspoon of unflavored gelatin I used Great Lakes unflavored gelatin
3 tablespoon of cold water
Low Carb Lemon Curd Instructions
1. Melt the butter in a small saucepan on low heat.
2. Once the better is melted, remove the saucepan from heat and whisk in the sugar-substitute, lemon juice and lemon zest. Keep mixing until well combined.
3. Return the saucepan to stove and whisk in the eggs yolk one at and cook on low heat until the curd starts to thicken.
4. Remove the lemon curd off the stove and strain into a small bowl.
5. Allow to cool at room temperature and then store in the refrigerator and chill for 30 minutes to an hour.
6. Spread the low carb lemon curd evenly to the coconut crust.
7. Pour the sour-cream topping to the pie and allow to set for at least 30 minutes before slicing and enjoying.
Low Carb Coconut Crust Instructions
1. Combine all the ingredients until well mixed. Press the coconut mixture into a 9-inch pie crust pan.
2. Bake at 350 degrees for 20 minutes.
3. Once the pie crust is cooked and while it is still warm, press the crust with the back of a metal spoon. I find that pressing the crust soon after it’s been cooked allows for a crispier crust.
Low Carb Cheesecake Filling
1. Mix the gelatin with the cold water and set aside.
2. Combine the cream cheese, sour cream, and sugar substitute.
3. Fold in the prepared gelatin into the cheesecake batter.
Pie Assembly Instructions
1. Once the pie crust is fully cooked and cooled add cheesecake filling.
2. Next spread the lemon curd topping to the cheesecake.
3. Allow for pie to fully set in the refrigerator for at least 30 minutes before consuming.
4. Store pie in the refrigerator.