Tag: Gluten free desserts

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Easy Keto Cheesecake (GF, Low-Carb)

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I have to admit, I’m not a big TV watcher but I love The Great British Baking Show ! The competitors are always baking something that looks so delicious and tempting to the point where my husband will ask if we have any dessert to eat! For the finale 😩 I made this keto friendly cheesecake so we wouldn’t feel deprived while looking at all the yummy bakes on the show.

cheesecake

This cheesecake has a walnut/pecan crust, and is pretty simple to make. If you have a larger capacity food processor or blender you can use it for making the crust and the filling.  I decided to skip the water bath that you would usually bake a cheesecake in because it was too much work 😉. The cheesecake still came out super silky and delicious.

Print Recipe
3.58 from 7 votes

Easy Low-Carb Cheesecake

Easy to make and delicious, this keto, GF, low-carb cheesecake will truly hit the spot!
Prep Time15 minutes
chilling time2 hours
Total Time1 hour
Course: Dessert
Servings: 12 servings
Calories: 399kcal
Author: WhollyCupcake

Ingredients

CRUST

  • 1 cup walnuts
  • 1 cup pecans
  • 3 tbsp melted butter
  • 1 tbsp Erythritol (I used Swerve)
  • 1/2 tsp cinnamon

FILLING

  • 3 8 oz packages full fat cream cheese cut into smaller pieces
  • 1 cup erythritol
  • 1 tbsp pure vanilla extract
  • zest from one lemon
  • 1/3 cup heavy whipping cream
  • 3 eggs

Instructions

  • Preheat oven to 350F. Butter the bottom of a 9-in springform pan.
  • In a food processor, place the walnuts, pecans, sweetener, and cinnamon. Pulse until finely chopped. With processor running on high, drizzle in the melted butter until well combined and mixture starts to pul slightly away from bowl.
  • Press the crust into the bottom of the pan, making sure it's spread as even as possible.
  • Bake crust for 12-15 minutes
  • Remove crust from oven and allow to cool slightly while making the filling for the cheesecake
  •  Wipe out the food processor bowl, or if you have a blender you can use it as well.
  • Place inside the processor/blender the cream cheese, eggs, vanilla, sweetener, lemon zest and blend until silky smooth about 1-2 mins. Scrape sides of bowl
  • Add the heavy whipping cream and process for about 30 seconds more. Scrape sides of bowl again.
  • Place the springform pan with the crust on a baking sheet. Pour the filling into the crust
  • Bake 45-50 minutes, the center of the cheesecake should be slightly jiggly.
  • Turn oven off and open door slightly. Allow cheesecake to cool inside oven, this will preventive top  from cracking because of extreme temperature change.
  • Once cheesecake has cooled inside oven to where if can be easily handled, place in the refrigerator and chill for at least 2 hours.  I placed mine in the freezer to speed up the process because we were too eager to eat it 😋
  • Let me know how you liked this recipe if you try it, and please rate it at the bottom of post❤️❤️❤️

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 3.4g | Protein: 8.1g | Fat: 39.1g

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Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

I had enough dough leftover from my mini pumpkin pies recipe to make another batch of mini pies. I love pecans but not pecan pie, and chocolate and nuts are my weakness.  The filling for these is super easy to make, and the only thing you have to bake is the crust. You can also make a 9 inch pie if making individuals ones is not your thing, all instructions are the same.

Preheat oven to 375F and have handy two muffin pans

Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

Print Recipe
Serves: 15-20 Cooking Time: 25 minutes

Ingredients

  • Pie Crust(see my post on gluten-free mini pumpkin pies for recipe)
  • Maple and Sea Salt Pecans
  • 1 Cup raw pecan halves
  • 2 Tbsp Pure Maple Syrup
  • 2 pinches Sea Salt
  • Ganache Filling
  • 8 oz semisweet chocolate chopped
  • 4 oz dark chocolate chopped
  • 1 1/4 Cup heavy cream

Instructions

1

Maple Pecans

2

Place pecans in skillet and roast on low-med heat until slightly fragrant, about 5 mins

3

Drizzle maple syrup over pecans and sprinkle with the sea salt

4

Using a wooden spoon gently stir the pecans and roast for about 2 mins more until caramelized. Be careful because they burn easily.

5

Remove from heat and spread on parchment paper to cool

6

Pie Crusts

7

Prepare pie crust as for the mini pumpkin pies (see recipe on my blog)

8

After you have placed it in the muffin tins, gently pierce each crust with a fork to prevent it from puffing too much during baking

9

Place in preheated oven and bake 25 minutes until slightly golden, remove from oven and place on a cooling rack thats been placed on top of a baking sheet

10

In the mean time prepare the ganache

11

Chocolate Ganache

12

Pour the heavy cream into a small saucepan and heat on medium until slightly hot

13

Place the chocolate in a heat proof bowl and gently pour the hot cream over it

14

Whisk until smooth and silky, cool for about 2-3 minutes

15

Assembling the Pies

16

Gently pour the ganache into the crusts, taking care not to overfill

17

Place them in the refrigerator and chill for about 20 mins until ganache is set

18

Decorate each mini pie with the pecans

19

Keep pies in the fridge, bring to room temperature before serving.

20

They are rich and decadent and delicious with a cup of coffee

21

Enjoy!😁

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