Low-carb chocolate and raspberry cheesecake

A real Banting treat.
 
recipes,banting,low carb
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Recipe from: 23 July 2015
Preparation time: 20 min + chilling time
Cooking time: 40 min
 
 

Ingredients

 
  • PASTRY CASE:
  • 2
    Tbs
    butter
  • 30
    g
    dark chocolate
  • 1/2
    tsp
    vanilla extract
  • 1/4
    cup
    xylitol
  • 1/4
    tsp
    stevia liquid
  • 1
    beaten egg
  • 1/2
    cup
    almond flour
  • 2
    Tbs
    desiccated coconut
  • 1
    Tbs
    cocoa powder
  • 1/2
    Tbs
    baking powder
  • 1/8
    tsp
    salt
  • CHEESECAKE FILLING:
  • 240
    ml
    full fat cream cheese
  • 4
    Tbs
    cocoa powder
  • 1/2
    cup
    xylitol
  • 1/8
    tsp
    stevia liquid
  • 2
    Tbs
    heavy cream
  • 1
    large egg
  • 3/4
    tsp
    vanilla extract
  • TO DECORATE:
  • punnet fresh raspberries (washed and dried)
  • fresh whipped cream, sifted cocoa and chocolate curls
 
 

Method

 

Preheat oven to 180 °C.

Pastry case

Grease a 20cm pie dish with butter or non-stick spray.
Melt chocolate and butter in a double boiler or the microwave.

Combine almond flour, salt, baking powder, coconut, cocoa and xylitol in a separate bowl and using a hand whisk, incorporate the ingredients and remove any lumps.

Add the dry ingredients to the melted chocolate butter and mix together until well combined.
Allow to cool slightly then mix in egg, stevia, cream and vanilla extract.

Line pie dish with crust mixture. It will seem quite loose but keep smoothing it around the dish till it’s evenly covered.
Put the base in the fridge for about 15 minutes to allow it to harden a little.

Bake for 10- 15 minutes, or until just barely cooked.

Don’t worry if it’s all puffed up and not really resembling a pastry case yet. With the back of a teaspoon, push the crust back down flat and up the sides if it has shrunk a bit. Then once it’s cooled down, put it back in the fridge and allow it to chill and set into place while you make the filling.

Filling

Blend all the filling ingredients with a blender or an electric whisk.
Pour the filling into the pie shell and smooth the surface with the back of a spoon.

Put in the oven for 20-25 minutes until filling is set and cooked through to the centre.

Allow to cool and leave overnight in the fridge for best results.

Cracks might appear on the surface. Decorate with whipped cream and fresh raspberries and serve after it’s been out of the fridge for about 30 minutes or longer.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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Read more on: low carb  |  banting  |  recipes
 

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