18
Aug
One month in and ten pounds down. I’ve been on this ketogenic diet for a little over a month now and it hasn’t been easy. From sugar withdrawals, fatigue and limited food options—this keto journey didn’t come without struggle. But one positive aspect of this journey has been recognizing just how much I was addicted to sugar and just how prevalent sugar is in the foods the we eat. Sugar is practically in every single thing. Like everything. Like salted peanuts. Like what? Hence why obesity and poor nutrition has become an epidemic. Sugar is forbidden on the keto diet and as a lover of all things sweet, I had to find a few tasty dessert options. Here is my favorite dessert as of late—a keto-friendly berry cheesecake.
INGREDIENTS
BASE
- 1/2 Cups Almond Flour
- 1/2 Cups Coconut Flour
- 1/4 Cups shredded coconut
- 1/2 Cups Butter
CHEESE CAKE FILLING
- 2 Cups PHILADELPHIA Cream Cheese
- 3/4 Cups Sour Cream
- 1/4 Cups Swerve Sweetener (Confectioners)
- 3 Whole Large Eggs
- 1 tsp Vanilla Extract
BERRY GLAZE TOPPING
- 2 Cups Berries (Raspberries and Blueberries)
INSTRUCTIONS
- Add all the base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together in a bowl.
- In a cake tin, line the inside with baking paper and press the base mixture into the bottom of the tin.
- Place the tin in the fridge and continue the following steps. Turn the oven on and set to 320 f degrees.
- In a mixing bowl, add the cream cheese and sour cream together, with the vanilla extract and sugar substitute (Swerve). Add 1 egg to the bowl and begin to mix together. Add another egg and continue to mix. Add the last egg and mix together.
- Take the base out of the fridge and fill the tin with the cheese mix. Then put into the oven and bake in a water bath for 40 – 45 mins. The water bath ensures that the cake cooks evenly.
- Check the cheesecake by piercing a knife into the middle. If it comes out clean then the cake is ready. Leave the oven slight open and leave the cake in the oven for another 30 mins until cool.
- In a new mixing bowl, combine berries and a 1/4 cup of water, mash together then place in sauce pan and bring to a simmer, stirring occasionally. Allow berry sauce to cool for 30 minutes, then spread on top of cheesecake.
- Sit in fridge for 1 hour. Then enjoy!
