Good Lifestyle

TheKeto diet Can be confusing, especially when it comes to dessert. Even if you knowwhat you can and can not eat on the keto regime, you might be sure, say, if you can always eatCakes with chocolate chips Or a creamy cheese while following the strict meal plan. But do not fear: Keto Cheesecake is one thing, and it's a delicious to that.

This recipe has a macadamia nut and a crust of almond flour, associated with coconut, berries and many cream cheeses. You can satisfy your sweet tooth without deradiating your goals of Keto - and even non-keto friends will love this Cheesecake Keto feast.

Nutrition:320 calories, 31 g of grease (14 g saturated), 167 mg of sodium, 2 g of fibers, 3 g of sugar, 6 g protein

Made 16 servings

Ingredients

For the dough
1 cup of macadamia nuts
1 cup of bleached almond flour
1/4 cup of unwell shredded coconut
3 c. Soup coconut oil or butter, melted
pinch of sea salt

For filling
1 lemon
Packages of 3 8 oz Cream cheese, softened
1 cup of erythritol powder
1 vanilla teaspoon
3 eggs
1 Sure Carton Cream of 8 Oz
1/2 cup of fresh blueberries and / or raspberries and / or 2 c. Unsweetened non-sweet coconut, grilled (optional)

How to do it

1. Preheat the oven to 375 ° F.
2. For the dough: In a culinary robot, chop harsh macadamia nuts. Add almond flour, coconut oil and salt. Pulse just until combined (the mixture can bouquet). Transfer the nuts mixture into a 9-inch spring stove and press firmly and uniformly in the bottom of the pan. Cook 10 to 12 minutes, or until the edges start to turn on the golden brown. Costs.
3. For filling: Meanwhile, zest lemon and juice juice. In a large bowl, beat cream cheese with a mixer on a medium to softness. Add 2 tablespoons of lemon juice, erythritol and vanilla; Beat good. Add eggs and 1/4 cup of sour cream; Just beat just up the sweetness (do not eat too much). Stir in 2 teaspoons of lemon zest; Book 1 teaspoon of Zeste to Garnish.
4. Pour the fill in a crust pan. Place the pan on a pastry plate in the oven. Cook 45 to 50 minutes, or until the center is almost fixed (still a little Jiggly) when shaken.
5. Cool in the pan on a wire rack until completely cool, about 1 hour. Run a knife around the edges of the pan and loosen the cheese from the sides of the pan. Cover and refrigerate at least 4 hours or night.
6. For the filling, stir reserve 1 teaspoon of zest in the remaining safe cream; Cover and refrigerate.
7. To serve, remove the cheese from the pan. Spread high with spare cream mix. If desired, garnish with grilled berries and / or coconuts.
8. For a softer trim, stir 1 spoon to the vanilla and erythritol tank in the spare cream mixture before spreading at the top of the cheese.

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