So I have a meetup this weekend with a number of fellow keto-ers from Ireland and it’s going to be exciting. Had to figure out something to bring so I figured ‘why not cheesecake!?’.. Everyone loves cheesecake! This one is SO good and it is swirled!
What you’ll need:
In a mixing bowl, stir together your coconut flour, cinnamon, eggs, sugar substitute and melted butter.
Once mixed thoroughly, scoop the crust into a lined or greased spring form cake pan. I used a 9-inch pan. Spread the coconut flour mixture on the bottom of the pan, creating a crust for the cheesecake. Set it aside.
In a bowl (I used the same bowl from earlier), stir together your cream cheese, sugar substitute and vanilla. The cream cheese will become fluffy and has the same consistency as whipped cream. Whisk in your sour cream followed by your eggs. I would suggest whisking in the eggs one at a time. I did not do that, but I feel that would make it mix easier.
Finally, mix in your almond flour. Take a small portion of the cheesecake batter and put it into a separate bowl. Stir in your cocoa powder to the small bowl of batter, adding the heavy cream to make it a bit more watery.
Pour the big bowl of cheesecake batter into the cake pan and on top of the crust.
Scoop the chocolate cheesecake batter on top of the vanilla. Use a knife to blend and create a design with the two cheesecake flavours.
Bake the cheesecake at 350 (175c) for 10 minutes. Then turn down the oven to 200 (100c) and cook for an additional 30-45 minutes.
You will know the cake is done when it is slightly jiggly in the centre but firm towards the outside.
Turn your oven off and leave the door slightly ajar, cooling the cake for about 45 minutes. Then put it in the fridge for minimum 3 hours, but preferably overnight.
Serve and enjoy!
This makes roughly 10 slices.
Nutritional Information per slice
NET CARBS: 5.4