150g butter or coconut oil melted (use a pinch of salt if using coconut oil)
120g cream cheese cut into cubes, softened
1 tsp vanilla
2-4 tbsp granulated sweetener of choice (I used Splenda)
1/2 tsp baking powder
Place all the ingredients in a large mixing bowl
Mix together using a stick blender until smooth
Pour into a lined square 8 inch pan
Bake at 160C/320F for 20-30 minutes until cooked in the centre
Allow to cook then cut into approx. 20 squares
Remember to add sweetness to your taste. The longer we eliminate sugars, the less sweet we require
Add plenty of vanilla to guarantee this doesn’t taste “eggy”
You could make this as a fruit flavoured cheesecake by throwing in frozen blueberries, strawberries etc.. I chose not to to keep it more Keto friendly
Per serving: Calories: 110 Fat: 11.25g Carbohydrates: 1.25g Protein: 2.4g
8 oz mascarpone cheese or cream cheese (I prefer mascarpone)
1/4 cup lemon juice
1 cup heavy cream (18%)
1/2 – 1 tsp lemon liquid stevia (I didn’t have any so I just used my regular Splenda)
1/8 tsp salt
Add mascarpone and lemon juice to a stand mixer and blend until smooth.
Add heavy cream and rest of ingredients and blend until whipped.
Taste and adjust sweetness to your preference.
Scoop into cupcake tins (or pipe into serving glasses) sprinkle lemon zest if desired.
Chill or freeze until ready to serve.
Serving size : 1/2 cup – Calories: 277 Fat: 29.6g Carbohydrates: 1.7g Protein: 3.7g
Side Notes : You can be creative with this recipe by using different flavoured stevia drops. I personally loved these and I found serving them in smaller portions worked best for me. This recipe made about 8 servings, using 2 tablespoons to spoon the mixture into my cute little cupcake tins!