Sugar free, lactose free, keto, gluten free, grain free.
¾ cup of coconut flour
¼ cup of almond flour
1 tbsp of stevia
Add 1/3 cup of warm water or more if necessary
400g of lactose free cottage cheese or creamed cottage cheese
2-3 eggs (3 if using small eggs, 44g)
125g of lactose free vanilla yogurt or plant vanilla yogurt
2 tbsp of coconut flour
0.3 tsp of baking soda
zest of 1 lemon + juice of a thick lemon slice
2 vanilla sticks or 2 tsp of vanilla paste
1/3 cup of stevia or more for sweeter filling
Use food processor or blender to mix all ingredients.
Make the base: Mix egg, water and dry ingredients. Press into the round 20cm cake tin, bake 10-15 min with 175 C or until golden.
Make the creamy cheesecake filling. Use food processor or blender to mix all ingredients. Pure the mix on the baked base.
Preheat oven 175 C, and use 20cm round cake tin.
Bake 40 mins covered with foil.
Remove foil and bake another 15 min until or golden light brown on top, could be still wobbly in the centre.
Turn oven off and leave the cake in the oven for another 4h with the closed oven door.
Serve with strawberry jam and whipped cream
if you are recovering chocoholic like me, after the cake has cooled a bit make:
Frosting: 85g of sugar free milk chocolate melted add 80g of full fat yogurt, sprinkle blackcurrants or berries or peanuts of your choice on top.
Find out more about Reena’s creations at: www.walkwithme.website