Kelly has been traveling Asia promoting the launch of her cookbook, Keto East, but she’s back to show you how to satisfy your sweet tooth, without compromising your health. Just because you’re going low-carb doesn’t mean you have to give up your favorite foods. With the help of Kelly you can still enjoy the sweeter side of life.
Prep time: 35 minutes
Bake time: 50 minutes
Chill time: 2 hours
Ingredients for crust
½ cup whole raw almond
1 tablespoon xylitol sweetener
2 tablespoons almond flour, finely ground
4 tablespoons chilled butter, thinly sliced
Ingredients for fillings
3 (8 oz/226g each) packages Philadelphia cream cheese, softened in room temperature
1 teaspoon vanilla
½ cup xylitol
Ingredients for top layer
2 cups (16 oz/452g) sour cream
2 tablespoons of xylitol
1 teaspoon vanilla essence
1. Preheat the oven to 350°F (180°C). Line the bottom of a 10 inch spring-form pan with parchment paper. Grease the sides and bottom with butter and set aside.
2. For the crust; place almond in a food processor with xylitol and grind till fine. Add almond flour and cold cut butter, grind and pause to mix together.
3. Spread the crust mixture evenly on the bottom of the spring-form pan, using a spatula or your fingers. Bake the crust in the oven for 5-10 minutes or until golden brown.
4. For the fillings; Beat the cream cheese in a stand mixer bowl with the paddle attachment. Add the egg one at a time. Add xylitol and vanilla. Using medium speed, beat until smooth and lightly fluffed, about 5 minutes.
5. Pour mixture into the ready baked crust and bake for 40-50 minutes or until the cake is set 3 inches from the pan edge and still slightly wobbly in the center when shaken. Let it cool on a rack for 5 minutes.
6. For the top layer; beat sour cream with xylitol and vanilla essence in a stand mixer bowl with the paddle attachment. Using a medium speed beat until smooth. Pour on top of the baked cheesecake and return to the oven for 10 minutes.
7. Remove the pan from the oven and set on a wire cooling rack. Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the cake. Chill in the fridge for 2 hours or overnight. Pop the whole cheesecake from the pan onto a flat serving plate. Cut cheesecake into 10 slices and serve.
Each serving contains 7.5 g total carb, 6.4 g net carb, 6.3 g protein and 25 g fat.