Cheesecake is a massive family favourite in our house. For our wedding reception we had seven different flavours of cheesecake in lieu of a wedding cake, and my hubs is considered the cheesecake master in these parts (don’t even get me started on his divine Baileys or Kahlua cheesecake!!). I knew it was just a matter of time before I was developing my own keto-friendly recipe, and here it is, inspired by blogger “Screwed on Straight’s” New York Style Cheesecake recipe, but modified to my own taste.
The first time I made these cupcakes (see pics) I didn’t fill the cupcake liners high enough, and used too much butter in the crust. I’ve altered my recipe to remedy those issues…
Makes 24 pieces
1/24th piece = 3 net carbs not including berries (calculate your own stats using your own particular brand of ingredients as they may vary).
Crust Ingredients:
1 c roasted salted macadamias
1 c roasted salted pistachios
0.25 c ground flax meal mixed with 2 T water
2 T powdered xylitol sweetener
0.25 cup melted butter
Cake Ingredients:
500 g cream cheese
0.5 c sour cream
2 eggs
0.5 c powdered xylitol sweetener
1/3 c heavy whipping cream
2 T coconut flour
1 t vanilla extract
Crust Instructions:
- Preheat oven to 350 degrees.
- Grind nuts in food processor till a rough ground meal consistency.
- Add flax meal, xylitol and butter, mix to combine.
- Place 24 cupcake liners in two muffin pans.
- Press 1 T nutty crust mixture into the bottom of each cupcake liner.
- Bake at 350 degrees for 8-9 minutes till lightly browned.
- Clean the food processor while crust bakes.
- Remove from oven, set aside, and make filling while crust cools.
Cake Instructions:
- Leave the oven on at 350 degrees.
- Place a half-filled pan of water on the lower oven rack to steam and keep the oven moist.
- Beat together all the cheesecake ingredients in your food processor, adding a little at a time, till smooth.
- Pour the cheesecake filling over the cooled nutty crusts, and fill right to the top of each cupcake liner. Tap the bottom of the pan lightly on the counter to remove any air bubbles.
- Place pan on a baking sheet and bake one pan at a time for 25 minutes, then remove from oven and set aside to cool. Do not open the oven at any point in the cooking process or cool air may cause the cakes to crack or fall.
- Refrigerate over night.
- Serve cold, topped with fresh berries, or drizzle some dark chocolate over a piece… or eat as is… Point is, ENJOY! Leftovers freeze well in individual portion sizes.
Crustless Option: Pour 1/4 cup cake filling into each of 15 cupcake liners in muffin tins. Bake for 25 minutes at 350 degrees. Turn the oven off and let set in the hot oven for 10 minutes. Refrigerate and serve cold. Freezes well too. 1 cupcake = 4 net carbs.
Plum Hill 