Low carb easy cheesecake

img_6614Hello everybody!

I have a new cheesecake recipe for you, it is really simple, with just a few ingredients.

It is perfect if you are following a low carb high fat diet, its is very low in carbohydrates.

here is what you need:

Ingredients for the crust:

  1. 2 cups of almond meal of flour
  2. 1/4 cup of your favorite sweetener (I used monk fruit extract)
  3. 3 tbsp of melted coconut oil

Mix all ingredients and press them in a cake pan.

img_6709Ingredients for the cheese cream:

  1. 2  (8 ounce) packages to cream cheese
  2. 2 (8 ounce) containers of mascarpone (room temperature)
  3. 1 cup of sweetener of your choice
  4. 3 tablespoons of fresh lemon juice
  5. 2 tablespoons of lemon zest
  6. 1 tablespoon of vanilla extract
  7. 4 large eggs

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sweetener in a large bowl until smooth, occasionally scraping down the sides of the bowl.
Beat in the lemon juice, lemon zest and vanilla extract.
Add the eggs, 1 at a time, beating just until blended after each one.
Pour the cheese mixture over the crust in the pan, and bake it for 45 min to 1 hr on 325 degrees F.

Let it cool down for 6 hrs or overnight

Enjoy!

 

 

Raw raspberry cheesecake recipe

wpid-img_20150716_1916151.jpgHello everybody!

I just made the most extraordinary dessert in my life. When I say dessert you should know I’m not talking about donuts or cookies đŸ˜‰. It’s the middle of summer so all we need is something refreshing, delicious and sweet. Well this recipe combines all these characteristics in one. You can make it in less than 30 minutes, and it’s more simple as you imagine.

Here is the recipe.

For the base you will need:

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1 cup almonds or walnuts

12 dates

1/4 cup shredded coconut

For the filling you will need:

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2 cups of cashews soaked in water over night or at least for 6 hours

1/4 cup raw honey

1/4 cup coconut oil

2 table spoon of cocoa butter

1 cup raspberries (fresh or frozen)

Directions

Blend all base ingredients in a food processor until it sticks together. Press into base of a lined baking tin.

Blend all fillings ingredients (except raspberries) Ina high speed blender until smooth. Pour half onto base and put it in the freezer. Add raspberries to blender and blend until completely combined. Gently pour over top of filling. Put in freezer over night to set and you are done. You can decorate it with fresh raspberries, nuts, shredded coconut or with whatever you like.

It’s healthy, raw, delicious, with no added sugar or flour.

I hope you enjoyed this recipe, let me know if you try it out.

Have a great weekend:*