As I wrote last week, being on a low-carb diet seems to be having a very positive effect on my quality of life. I’ve got more energy, my mood is better, and I’m easily losing fat that I haven’t been able to shift for years. I’m experiencing relatively few cravings for carbs, but sometimes it would be nice to have a bit of a dessert that isn’t just quark and berries.
When I’m looking for inspiration, sometimes it’s nice to search for something general in Pinterest, then just keep scrolling until something catches my eye and sparks an idea. (If you’re on Pinterest be sure to follow me!) That’s how I realised that cheesecake might be one of the easiest desserts to convert to low-carb, as long as you go for full fat cream cheese to give it a nice taste and texture.
It’s actually my first time using liquid sweetener, and I’m quite impressed. I needed about 16 drops to get the cheesecake mixture to what I would term as “sweet”. If you don’t like to use artificial sweeteners you could leave this out, but of course it will be quite a bit less like a “dessert” if you do 🙂
Raspberry Skyr Cheesecake Bites {low-carb, gluten-free, grain-free}
By Published: August 14, 2015
- Yield: 10 Servings
A low-carb version of cheesecake using Icelandic Skyr which is naturally high in protein. Could also be made as one large cheesecake.
Ingredients
- 50 g ground almonds
- 50 g coconut flour
- 30 g butter
- 15 g coconut oil
- 1 egg
- 1 tsp vanilla extract
- 2 tsp almond butter
- 240 g cream cheese
- 240 g raspberry skyr (could use plain skyr or quark) be sure to check the sugar/carb levels of the brand (I used Arla Raspberry Skyr)
- 16 drops liquid sweetener of your choice optional
Instructions
- Melt the butter and coconut oil together on a low heat. Preheat oven to 200C.
- Add the butter, coconut oil, egg and ground almonds to a bowl and mix well. Add the vanilla extract and almond butter and work a little with your hands until you get a dough.
- Line a cupcake pan with cupcake wrappers and press a little dough into the bottom of each, flattening out with you fingers.
- Bake for 5-7 minutes until beginning to brown. Remove from the oven and leave to cool.
- Mix the skyr, liquid sweetener and cream cheese together with a fork until combined. Dollop a few spoonfuls onto each base still in its wrapper. Decorate with berries.
- Chill in the fridge for at least 4 hours (or if you can't wait, stick in the freezer for an hour)
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