Keto-friendly Cheesecake and Raspberry Coulis

Double-full of flavour and decadence

Keto-friendly Cheesecake and Raspberry Coulis

For the base

​INGREDIENTS:

  • 150 g Almond Flour or Almonds Coarsely chopped
  • 50 g Butter

METHOD:

  • Melt butter over a double boiler and add almonds. Mix until all almonds and butter are blended.
  • Line the bottom of 6 Ramekins with almond mixture, place in the fridge to set.

Berry Coulis

INGREDIENTS:

  • 250 g Mixed Berries / Raspberries /Strawberries
  • 100 ml Boiling Water
  • Juice of ½ lemon
  • 100 g Erythritol

METHOD:

  • Place all ingredients in a pot and allow to simmer. Do not allow to boil, as this will create foam on top of berries.
  • Simmer for 10 minutes, until the water reduces, berries are fine, and the mixture becomes thickish.
  • Take off the heat and allow it to cool down.

 

Cheesecake filling

INGREDIENTS:

  • 1 X 250 g Marcarpone
  • 1 x 250 g Smooth Cream Cheese – full cream
  • 1 x 250 g Cream
  • 1 x 250 g Full Fat Greek Yoghurt
  • Juice of 1 lemon
  • Peel of 1 lemon (finely grated)
  • 100 g Erythritol

METHOD:

  • Beat the cream until soft peaks form.
  • Add Mascarpone, Cream Cheese and Yoghurt and mix until smooth.
  • Add lemon peel, Lemon Juice and Erythritol.
  • Ensure the mixture is smooth, then scoop into Ramekins, leave about 5 mm at the top, for the Berry Coulis.
  • Place cheesecake in the fridge for
    30-minutes until settled.
  • Scoop one tablespoon Berry Coulis mixture on top of each cheesecake and serve.

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