KETO RASPBERRY CHEESECAKE

As most of you who know me a little bit are aware, I’m not a big fan of sweet treats, sweeteners and keto desserts in general for somebody who follows a ketogenic diet. BUT (and that’s a big but!) I do know that many people would give up keto in no time if they didn’t have their little treats to look forward to. It helps them stay on track and make the dietary changes worthwile. And, the publishers of our keto book asked us to develop some dessert recipes, too, so their wish is my command… and here is a recipe for a keto raspberry cheesecake!

They’re incredibly easy to make and I’m also in the process of developing a dairy-free version with coconut yoghurt or whipped coconut cream (although I must admit that Mascarpone will probably never be beaten when it comes to taste…). It could also be really nice with fermented cream, which makes it more digestible and adds beneficial bacteria for the gut… for all those who have milk kefir grains, give it a try. But if you tolerate non-fermented dairy, you will thoroughly enjoy the Mascarpone.

These cheesecakes can also be handy to use when you’re having visitors and you don’t want to make two separate desserts. You can just add some more sweetener (honey or coconut sugar are my favourites for non-ketoers) for their tarts and leave it as is for your own- just make sure you don’t mix them up 😉

You can of course sprinkle them with raw cocoa powder, add some berries on top, or flaked almonds- the options are endless. Again, please don’t go overboard with sweeteners, treats, Quest bars, Chocoperfection and all those “keto temptations” and do consider those as rare occasions rather than daily habit. At the end of the day, the goal of being keto-adapted is to break free from sugar addiction and overdoing it on those treats certainly won’t help in that regard.

My attitude is: I rarely have treats but when I have them (obviously still the keto ones..), I thoroughly enjoy them with absolutely no guilt! And, by the way, there are 5g of net carbs in one cheesecake.

I hope you get to try them!

Ingredients

  • 50g Coconut flour
  • 90g ground Hazelnuts (or Cashews if you can afford to have more carbs!)
  • 60g Butter, flaked but cold
  • 1-2 tbsp of lemon juice
  • 200g Mascarpone
  • 100g Raspberries
  • 1 tbsp Xylitol or Stevia if needed

Cooking Instructions

Makes 6

  1. Preheat the oven to 160C/320F.
  2. Form coconut flour, ground hazelnuts and cold butter to a firm dough.
  3. Cut the dough into 6 and press it into muffin trays.
  4. Bake the pastry in the oven for 20 minutes or until gently browned.
  5. Mix mascarpone, raspberries and xylitol/stevia (only if needed, I found it sweet enough without) but make sure it stays nice and firm.
  6. Fill the cheese mass into the pastry once it’s cooled down and leave in the fridge until it’s set. Enjoy!

About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (BA Hons, dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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