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LOW CARB MIXED BERRY COCONUT CHEESE CAKE


This Gluten & Sugar free mixed berry cheesecake is delicious, and perfect when you want to impress your guests. It is also perfect for low-carb, keto, gluten free, sugar free and banting lifestyle.

 

RECIPE


Prep Time: 45 Minutes


INGREDIENTS:

(8 Servings)



Crust

1 box Gracious Bakers Vanilla Biscuits

50 Gram Coconut Flour

100 Gram Butter, melted


Filling

75 Ml Cream

15 Ml Erythritol or sugar replacement of your choice

2 portion packs (40 Gram Each) Gracious Bakers Vanilla Porridge

15 Ml Lemon Juice, freshly squeezed

5 Ml Lemon Zest

2 Ml Vanilla Extract

1 cup (250 Ml) Fresh Berries of your choice.

230 Gram Cream Cheese, smooth


Topping:

Fresh Raspberries

Fresh Whipped Cream


METHOD:

1. Crush the Gracious Bakers Vanilla Biscuits and add the butter and coconut flour, blitz until it comes together.

2. Press into pie dish (+-20 cm) and place in the fridge.

3. Beat your cream and erythritol together to stiff peak and keep aside.

4. Pour the Gracious Bakers Vanilla Porridge in a bowl, add the lemon zest, lemon juice, vanilla extract, berries and cream cheese and blitz together with a stock blender.

5. Once it has come together fold in the cream.

4. Pour the mixture into your pastry dish.

9. Top with some freshly whipped cream and berries and serve.

















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