Totally stoked to have devised a recipe that I can bake without fear that I’m pushing sugars and carbs onto addicts.
For my no-carb, no sugar berry cheese cake I made the “biscuit” base by blitzing desiccated coconut, a few unsalted almonds and coconut oil until it clumped together. I added a drop of vanilla extract for flavour.
I baked the base in a spring-release tin for 12 minutes at 180 degrees.
The filling is cheese, cheese, cheese and egg yolks. Usually I only make cheese cakes with Philadelphia-style cream cheese but I didn’t have enough in the fridge to I mixed one block of Philly, one tub of mascarpone and one tup of smooth cottage cheese in the food processor with a table spoon of vanilla extract. I added eight egg yolks and a table spoon of xyletol.
Bake in a water bath in the oven for 1 hour at 180. Unmould once chilled, top with Greek yogurt and arrange berries prettily.
The next version will have three table spoons xyletol and the zest and juice of a lemon.
I came up with this recipe after reading a similar one in Lose It magazine, the new magazine dedicated to shedding weight the “Tim Noakes way.” You can download the magazine by following this link.