KETO SHROOMY CHEESECAKE

KETO SHROOMY CHEESECAKE

I've been craving cheesecake lately. The creamy top, and biscuit base. It's been a long time since eating a 'real cheesecake'. Here's my keto / low carb version.

This cheesecake uses Misty Day Plant Potions Shroom Blend. A blend of raw organic cacao and mushroom extracts; chaga, lions mane, organic gotu kola extract. Plus, organic peppermint and Himalayan salt. This blend provides a really nice balanced flavour not to mention the shroomy blend benefits!

In saying that, if you'd rather not use the Shroom Blend, I suggest using raw organic cacao.

INGREDIENTS:

Base:

  • 2C Almond Flour or blended nuts. Brazil nuts taste amazing here.
  • 4 TBSP melted butter / ghee / coconut oil
  • 3 TBSP Natvia or xylitol
  • 3 TBSP organic raw cacao
  • 1/2-1 TSP vanilla powder
  • Pinch of salt

Cheesecake Layer:

INSTRUCTIONS:

Combine all base ingredients together and mix until combined. Be mindful as not to make this too hot.

Press down into a lined cake tin (remember to line the sides also)

Place in freezer while preparing filling to set.

For the cheesecake layer, combine all ingredients in a large mixing bowl and whip using electric hand held beaters.

Mix until well combined and fluffy.

Taste test here - are you happy with the flavour? Does it need anything else?

Remove base from freezer

Press cheesecake filling into cake tin. This will required a bit of manipulation here. It'll be more of a rustic cheesecake than a perfectly flat one...

Place in fridge for at least four hours or place in freezer for a quick chill.

Top with a dust of cacao, nuts, chocolate, anything that your heart desires.

Enjoy once removed from the fridge for a while, not too warm, but not icy cold either.

If you do make this creation, please tag me! @christine_westbury

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