The holidays are dangerously getting closer every day and in general December is a month full of sweets and baking.
I still try to make better choices – so no sugar and excess carbs buut of course that is not and can’t be the case every time.
Nevertheless I found a perfect recipe for a Low Carb, Crustless Strawberry Cheesecake. No flour, no sugar, just pure happines.
Joke on the side – it is really perfect.
I found the recipe in a book I was reading (The Art and Science of Low Carbohydrate Living). You mix and combine all the ingredients literally in 15-20 minutes, no baking, no weird ingredients. Just low carb / high fat strawberry cheesecake.
So lets go… (I linked the products I used – mostly Slovenian based – but the ingredients are so basic you can find them anywhere)
- 1,5 – 2 packets of plain unsweetened gelatin (9-15g)
- 1/2 cup of erythritol (you can use stevia or other alternative)
- 1 scoop vanilla whey protein powder
- 1 1/2 cup of water
- 12 oz (340g) creamed cheese
- 1/4 flax seed oil (you can use olive oil)
- 2 tsp vanilla extract
- 2 cups sliced strawberries
- 50g dark chocolate + 2TBS of butter + more to sprinkle on the cheesecake
Heat the water to boiling, remove from heat and sprinkle the gelatin powder in while stirring until it’s dissolved (just follow the instructions on the package).
Mix cream cheese, flax seed oil, erythritol, vanilla protein powder and vanilla extract in a food processor and pour in the hot gelatin solution. Blend until smooth.
Rinse (thawed) sliced strawberries (I used homegrown frozen ones) and pat them dry. Put them in a bottom of a 9-inch (23 cm) pie / baking plate. Pour still warm gelatin-cheese mix over the strawberries and chill in the refrigerator until it sets (60-90 minutes).
When the cake is set, melt the chocolate (I eye balled the amount and butter until I got the needed quantity) and butter in a pot over a boiling water (not touching the water!). Distribute the chocolate over the cheese cake and put some sliced chocolate over it.
I also made the same thing, same recipe but only in ramekins – perfect solution so you can take your cheesecake on the go!
The first cake I made was for a friend of mine, for her birthday, the second one was made in ramekins and it was perfect on the go dessert and third time I made it (the timeline here is only 3 weeks) was for my bday. Hurray – so it is definitely approved.
Now of you go and make some guilt free Cheesecake…