Last October I took a break from my usual MAPS self-care theme and published a series of vegetarian recipes. This October, the kitchen calls again and I’ll share some of my new inventions. This time, they’ll be not only vegetarian but keto-friendly (and gluten-free). Join me for some awesome recipes that diabetics, people with celiac disease or gluten intolerance, as well as keto dieters, can enjoy!
I don’t really think that a cheesecake recipe will win you instant friends, but it may make your current friends feel loved. It seems like more and more people have dietary restrictions these days. People want to avoid products with gluten in them, or they need to cut back on their carbs. It makes hospitality and entertaining a real challenge.
Lemon cheesecake to the rescue! Everyone but your vegan friends can enjoy it (I do have a great vegan cake recipe, though). A high-powered blender makes this recipe a breeze. And if you don’t have one? You can still make it (you’ll just have to wash a few more dishes).
The almond flour crust and erythritol
What is Erythritol?
But first, the skinny on erythritol. I’ll confess that I can’t even figure out how to pronounce the word without resorting to a dictionary. And the dictionary led me to the medical portion of their dictionary. Websters.com says the syllables get divided this way: e-ryth-ri-tol
People consider erythritol, a by-product of fermentation (sounds gross, I know), a natural sweetener. According to healthline.com, most studies agree that erythritol seems safe for human consumption. Since it has 94% fewer calories than regular table sugar, you can almost eat as much as you’d like. Almost.
I hate even saying those words close to a cheesecake recipe. But I figure this is as good a place as any to let you know about the possible side effects of erythritol. Some people may have more of a sensitivity to it than others.
Unlike table sugar, erythritol doesn’t break down and get absorbed in the regular reactions in our digestive system. Which gives it its carb-free status. But when the approximately 10% of it that hasn’t been carried off in the bloodstream arrives in the colon, it can cause a fermentation reaction with your gut bacteria and cause gas or bloating. Not everyone has this sensitivity.
Some of the other sugar alcohols do a real number on me (sorbitol and malitol, especially). Erythritol keeps my gut and my sweet tooth happy.
On a positive note, erythritol won’t spike your blood sugar or feed you empty calories. I purchase pure erythritol (from Costco, Sam’s Club, or Amazon) and use it in all of my keto-friendly sweets. You can also find a brown sugar version of erythritol.
Cheesecake for Everyone!
Ok, everyone but the vegans. Try it this week and let me know what you think!You'll want to try this luscious lemony cheesecake today! It's keto-friendly and gluten-free. #keto #GF #glutenfree #dessert #cheesecake Click To Tweet Print
Do you love cheesecake? Yeah, me, too! Here’s a low-carb cheesecake recipe that you’ll probably need to share with everyone (or freeze most of it for later). It’s so good you won’t want to stop with one yummy slice. The best news? It has fewer than 7 net carbs.
1 1/2 cups almond flour
2 Tbs erythritol
1/2 tsp cinnamon
7 Tbs butter, melted
1/2 cup fresh-squeezed lemon juice
1 cup erythritol
1 1/4 cup sour cream
3 8-oz packages of cream cheese
- Preheat the oven to 300˚ while you make the crust.
- Melt 7 Tablespoons of butter in the microwave in a glass bowl or measuring cup. Stir in the Erythritol, cinnamon, and almond flour and mix well.
- Line the bottom of a springform cheesecake pan with parchment paper, allowing about an inch to com up on the sides of the pan. You CAN skip this step, but you probably don’t want to. The butter in the crust can melt out all over your stove.
- Press the crust mixture evenly in the bottom of the pan, and bake for 10 minutes.
- While the crust bakes, mix the filling.
- If you have a Blendtec or Vitamix, the next part is easy. Just add the ingredients to the jar in the order listed and hit the BATTER button (on the Blendtec) or start slowly and increase the speed to about medium on a Vitamix.
- You can also use a hand-held or stand mixer and beat on medium-high until you have a creamy batter.
- Pour the batter onto the slightly-cooled crust in the springform pan and place it in the oven.
- Increase the temperature to 325˚ and set a timer for 60 minutes.
- Depending on your oven, it may take slightly longer than 60 minutes to bake. The middle of the cheesecake should jiggle a little. The cheesecake might develop cracks on the surface, but that’s ok.
- Cool on a wire rack for an hour and then place in the refrigerator for another four hours (if you can restrain yourself. My husband loves hot cheesecake, so we always eat the first slice hot).
Although the nutrition facts make it appear as if this cheesecake is not really keto-friendly, it is. The net-carb count for it is only 6.9 carbs (18 of the carbs come from Erythritol, a sugar alcohol that has no effect on your blood sugar or metabolism–so those 18 carbs don’t count).
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto-friendly, sugar, sugar alcohol,dessert,low-carb,gluten-free
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